Pastry made using egg yolks instead of water, resulting in a very 'short' brittle pastry. It is often made with sugar to provide a sweet pastry.
Flaky or puff pastry consisting of multiple layers of pastry dough and butter or fat. When cooked it rises enormously and becomes flaky and puffy. Not surprisingly. This is what the French call mille-feuille.
Wafer-thin pastry. A ball of dough is touched briefly onto a hot cooking surface. A little disc comes off the ball on to the iron. This is repeated until there is enough to make one large pancake.
Flaky pastry consisting of multiple layers of pastry dough and butter or fat. As the dough cooks in the oven it rises, although there is no leavening, because of the way it is prepared. The dough is rolled into thin slabs that are stacked with butter added in between each layer. In the oven the butter melts and boils and as the water evaporates into steam it pushes the layers of dough up. At the same time the flour is cooking and hardening around the air bubbles.
The light pastry made with butter and water mixed together and then with flour and eggs beaten in. It is used for éclairs and profiteroles as well as savoury dishes.
Pastry made using egg yolks instead of water, resulting in a very 'short' brittle pastry. It is often made with sugar to provide a sweet pastry.
