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The Basic Fundamentals to Preparing a Variety of Pastry Doughs

  

Curriculum Objectives:

  • Define and describe a variety of laminated doughs
  • Explain the process of lamination as it applies to dough
  • Define and describe éclair paste (pâte à choux): its uses, method of preparation, baking and finishing
  • Understanding ingredients: eggs
  • Define and describe a variety of pastry doughs
Folded raw puff pastry on a wooden cutting board on a rustic wooden table. Dough's rolls with a rolling pin, flour, butter, wheat spikelets.