Pastries, Meringues, and Fruit Desserts

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

In addition to pie dough, two other pastries have great importance in bakeshops and kitchens: puff pastry, used for such products as napoleons and turnovers, and éclair or choux paste, used for éclairs and cream puffs. These products are also used in the hot food kitchen and the pantry in the preparation of a number of hors d’oeuvres, entrées, and side dishes.

Meringues and fruit desserts are also covered in this section. Meringues are not only important as pie toppings but also can be formed, baked until crisp, and used in many of the same ways as pastry shells for desserts.