1. Pastry
Choux
Short/Sweet Crust
Decorating Products
Flaky/Puff

2. If I egg wash how does this affect my product for VEGAN consumers?
Pastry
Flaky/Puff
Choux
Short/Sweet Crust
DECORATING PRODUCTS
Bakery pastry products are often very attractive and well decorated – how will you decorate yours?
ALL pastry products (both sweet and savoury) are usually egg washed before going in the oven.
The egg and milk cook to give a golden brown glossy finish which is attractive and appealing.
In addition the starch in the pastry DEXTRINISES to create a golden brown colour and appealing aroma (smell).
If I egg wash how does this affect my product for VEGAN consumers?

3. Pastry Decorating Savoury Products (and sometimes sweet)
Short/Sweet Crust
Flaky/Puff
Choux
Decorating Savoury Products (and sometimes sweet)
In addition the pastry can be decorated with shapes of pastry – often leaves of something which indicates the filling (this can be useful if there are several products of the same shape with different fillings).
Lattices can also be used (for both sweet and savoury) which show the filling
underneath the pastry .
You can also sprinkle savoury ingredients on the top of the product
Seeds – poppy sesame
Cheese – very finely grated

4. Pastry DECORATING SWEET PASTY PRODUCTS
Short/Sweet Crust
Flaky/Puff
Choux
DECORATING SWEET PASTY PRODUCTS
These are always attractive and appealing!
Prior to Baking
As mentioned in the last slide LATTICES and PASTRY SHAPES can be used for sweet products also.
After egg washing a light coating of sugar (caster or brown) will create a golden topping and a crunchy texture.
Also topping with Nuts or seeds will create an attractive finish

5. Pastry AFTER COOKING Short/Sweet Crust Flaky/Puff Choux
Products can be iced using a glace or fondant icing – usually cakes such as vanilla slices or mille feuille.
Products can also be decorated with cream, fruit, toasted chopped or flaked nuts and/or chocolate.
PRODUCTS MUST BE COOL OR COLD BEFORE DECORATING.