What Is Pastry?

How do we define pastry? The dictionary provides us with a definition that is probably far too simple; sweet, dough-based preparations garnished in various ways and baked in the oven.

In reality, the pastry chef’s art is considerably more complex. At the very least, it requires knowledge of a variety of cakes, creams, and dough, Viennese-style pastries, and individual desserts. The pastry chef is required to understand and execute not only these basic preparations, but must master the art of decoration as well. Familiarity with elaborate chocolate work, nougatine, pastillage, and almond paste is therefore necessary. An understanding of confectionery and frozen desserts is also required.

Although many of the pastry chef’s skills constitute professions in themselves, these different abilities complement each other and are all used in the catering field. Both savoury appetizers and desserts are used in buffets. Indeed, the products and skill of the pastry chef and caterer overlap considerably.

The pastry chef is required of products knowledge and importance must know how to prepare; dough, creams decorations, chocolates work, sugar work, confectionery, ice cream and sorbets, savoury pastry and breads products.