1. Pastries A girl’s best friend and a diet’s worst enemy. By: Amanda Thomas

2. The Wonderful World of Pastries Pastries, you know them, you love them, some can’t live without them. These little sweet delights are high in sweet and high in calories. So sit back, relax and pray that you’ve ate already as I take you through the wonderful world of pastriesPastries, you know them, you love them, some can’t live without them. These little sweet delights are high in sweet and high in calories. So sit back, relax and pray that you’ve ate already as I take you through the wonderful world of pastries

3. The History of Pastries Although no one knows the exact period of time, pastries are said to have gone all the way back to the Egyptians and the areas of Mesopotamia. They could have created the pastries with their large supply of honey and sweet nuts. But pastries didn’t become the sensation they are today until around the 17 th and 18 th centuries in many European countries such as France and Italy. They introduced seven different types of pastries which we still enjoy today: flaky and short crust, puff, choux, phyllo, hot-water crust, suetcrust, and sweet dough.Although no one knows the exact period of time, pastries are said to have gone all the way back to the Egyptians and the areas of Mesopotamia. They could have created the pastries with their large supply of honey and sweet nuts. But pastries didn’t become the sensation they are today until around the 17 th and 18 th centuries in many European countries such as France and Italy. They introduced seven different types of pastries which we still enjoy today: flaky and short crust, puff, choux, phyllo, hot-water crust, suetcrust, and sweet dough.

4. Flaky and Short crust Batman and Robin. Bonny and Clyde. Dumb and Dumber. Like these duos, flaky and short crust pastries go hand in hand. Short crust pastries are usually crumbly rather than flaky and are used mostly for pie, tarts, and turnovers. They contain mainly sugar and eggs. Flaky pastries are of course, flaky and are used mainly for pie and tart crusts. They contain sugar and eggs also.Batman and Robin. Bonny and Clyde. Dumb and Dumber. Like these duos, flaky and short crust pastries go hand in hand. Short crust pastries are usually crumbly rather than flaky and are used mostly for pie, tarts, and turnovers. They contain mainly sugar and eggs. Flaky pastries are of course, flaky and are used mainly for pie and tart crusts. They contain sugar and eggs also.

5. Puff Puff pastries. A sweet little thing that’s stuffed with all kinds of goodies and looks like a cloud. Puff pastry gives the most even rising, flaky effect out of all the other types. This is because its rolled in butter. Its dough is similar to that of a Danish.Puff pastries. A sweet little thing that’s stuffed with all kinds of goodies and looks like a cloud. Puff pastry gives the most even rising, flaky effect out of all the other types. This is because its rolled in butter. Its dough is similar to that of a Danish.

6. Choux Originating in France, the choux pastry is a paste prepared by beating eggs into a thick mixture of flour, fat, and liquid, and cooking it until its smooth. Its used mainly for éclairs, cream buns, rich fancy cakes, and sweet or savory recipes.Originating in France, the choux pastry is a paste prepared by beating eggs into a thick mixture of flour, fat, and liquid, and cooking it until its smooth. Its used mainly for éclairs, cream buns, rich fancy cakes, and sweet or savory recipes.

7. Phyllo Sounds like a Greek god doesn’t it? It suits this pastry because its fit for the gods. Phyllo dough is made by flour and water only, which is then kneaded so thin it looks like tissue paper. The dough then can encase a filling, and brushed with butter after baking it makes it resemble a puff pastry. The most common phyllo pastry is strudels.Sounds like a Greek god doesn’t it? It suits this pastry because its fit for the gods. Phyllo dough is made by flour and water only, which is then kneaded so thin it looks like tissue paper. The dough then can encase a filling, and brushed with butter after baking it makes it resemble a puff pastry. The most common phyllo pastry is strudels.

8. Hot Water Crust Ouch its sizzling! That’s what you might hear from a lot of first timers making hot water crust pastries. This type of pastry is made by melting lard in boiling water then pouring the mixture onto flour and kneading it into dough. Hot water crust is used for making “raised pies” like mincemeat pie.Ouch its sizzling! That’s what you might hear from a lot of first timers making hot water crust pastries. This type of pastry is made by melting lard in boiling water then pouring the mixture onto flour and kneading it into dough. Hot water crust is used for making “raised pies” like mincemeat pie.

9. Suetcrust Another contribution of our French brothers, suetcrust is the least common of the pastries. Many of us have never even heard of it before. In the suetcrust pastry, the main ingredient is chopped suet, which is hard fat found around the kidneys and loins of beef and mutton. It is best used with savory fillings. For example, the steak and kidney pie, shown in the picture.Another contribution of our French brothers, suetcrust is the least common of the pastries. Many of us have never even heard of it before. In the suetcrust pastry, the main ingredient is chopped suet, which is hard fat found around the kidneys and loins of beef and mutton. It is best used with savory fillings. For example, the steak and kidney pie, shown in the picture.

10. Sweet dough The master of cavities, sweet dough pastries are another of the most common pastries today. Sweet dough encompasses a wide variety of pastries because it is made from all purpose wheat flour with a high percentage of sugar added. Some examples of sweet dough pastries are: cinnamon buns, raised doughnuts, sweet rolls, hot cross buns, coffee cakes, pannetones, brioche, Danish pastry, croissants, sponge cake, pound cake, and cake doughnuts.The master of cavities, sweet dough pastries are another of the most common pastries today. Sweet dough encompasses a wide variety of pastries because it is made from all purpose wheat flour with a high percentage of sugar added. Some examples of sweet dough pastries are: cinnamon buns, raised doughnuts, sweet rolls, hot cross buns, coffee cakes, pannetones, brioche, Danish pastry, croissants, sponge cake, pound cake, and cake doughnuts.

11. Conclusion Well, sadly this is the end of my tasty- looking presentation. Doing this topic was fun but I also learned a few things about the different kinds of foods I eat almost everyday. I probably can go into Dunkin Doughnuts now, and tell one pastry from another, which is cool. But for those of you who can’t, here’s an easy pastry recipe for you to try out on your own at home that I’m sure you’ll enjoy.Well, sadly this is the end of my tasty- looking presentation. Doing this topic was fun but I also learned a few things about the different kinds of foods I eat almost everyday. I probably can go into Dunkin Doughnuts now, and tell one pastry from another, which is cool. But for those of you who can’t, here’s an easy pastry recipe for you to try out on your own at home that I’m sure you’ll enjoy.

12. Strawberry Chocolate Mousse Cake Ingredients:Ingredients: 1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs.1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs. 3 tablespoons melted butter or margarine3 tablespoons melted butter or margarine 3 pint baskets California strawberries, stemmed and halved3 pint baskets California strawberries, stemmed and halved 2 cups (12 ounces) semisweet chocolate chips2 cups (12 ounces) semisweet chocolate chips ½ cup water½ cup water 2 tablespoons light corn syrup2 tablespoons light corn syrup 2 ½ cups whipping cream, divided2 ½ cups whipping cream, divided 1 tablespoon sugar1 tablespoon sugar

13. Instructions In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of a cheesecake pan. Stand strawberry halves, touching side-by-side, pointed ends up with cut sides against side of pan. Set aside. Place chocolate chips in blender container. In small saucepan, over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

14. Instructions (cont.) Meanwhile, in a large mixer bowl, beat 1 ½ cups of the cream to form stiff peaks. Add sugar; beat to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries must extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.Meanwhile, in a large mixer bowl, beat 1 ½ cups of the cream to form stiff peaks. Add sugar; beat to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries must extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. Up to two hours before serving, in medium mixer bowl, beat one remaining cup cream to form soft peaks. Add sugar; beat to form soft peaks. Remove side of pan; place cake on serving plate. Using a pastry bag with a star tip or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.Up to two hours before serving, in medium mixer bowl, beat one remaining cup cream to form soft peaks. Add sugar; beat to form soft peaks. Remove side of pan; place cake on serving plate. Using a pastry bag with a star tip or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

15. All Done! Your finished product should look something like these: