pastry notes

Part A: Summary & Detailed Coverage

• Definition & purpose of pastry

• Basic ingredients & their functions

• Major pastry types (Shortcrust, Puff/Laminated, Choux, Filo, Rough Puff, Hot-water crust)

• Techniques: mixing, handling, lamination, chilling, blind-baking, egg-wash, etc

• Common faults & troubleshooting

• Applications in catering/accommodation (buffets, dessert menus, savoury options)

• Hygiene, cost-control, localisation (Kenya: local flours, fat sources, equipment etc)

Part B: Sample Recipes (with Kenyan/local notes)

1. Shortcrust pastry – recipe + method + variation for Kenya (using local butter or margarine, local flour, altitude or oven notes)

2. Puff/laminated pastry – full method, lamination diagrams, steps + local adaptation (cost/labour efficient, freezer methods)

3. Choux pastry (pâte à choux) – recipe, method, filling suggestions (sweet & savoury) + local flavour ideas (e.g., Kenyan tea-infused cream, mango filling)

Part C: Format & Illustrations

• A4 layout, with headings, subheadings, diagrams/photographs, margin notes

• Visuals: lamination diagrams, types of pastry comparison charts, step-by-step photos, local adaptation tips

• Printable PDF format (which I’ll provide the download link for)

Sample Visuals

Lamination / Puff Pastry Demonstration

6

These diagrams show how the fat is encased and folded to produce many layers in laminated pastry — key for the flaky texture.

Choux Pastry Process

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These images illustrate how the dough is first cooked on the stovetop, then eggs are incorporated, then piped, then baked. Serious Eats+1

Shortcrust & Types of Pastry Comparison

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Useful for showing the differences between the pastry types and how shortcrust is made. Scotch & Scones+1