Pastry Techniques, Explained
Most of the pastry case comes down to a handful of foundational methods. Master these and you can read any recipe in the world. Here's how each one actually works.
layers
Laminated Dough
The fold-and-roll method behind croissants, puff pastry and mille-feuille.
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The twice-cooked paste that puffs hollow — éclairs, profiteroles and cream puffs.
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Tissue-thin sheets brushed with butter — baklava, spanakopita and beyond.
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The building blocks: sponge, pastry cream, meringue, glaze and the science that ties them together.
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