Individual Pastries

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Served on an afternoon pastry tray, or offered for sale in a pastry shop

The words pastry and pastries have broad meanings. The first encompasses everything from a dough or batter, to the name of any baked item that includes a crust, to an individual dessert; it is also part of our professional title, as in pastry chef or pastry cook.

This chapter features recipes for the types of pastries most often served as part of a buffet assortment or on an afternoon pastry tray, or offered for sale in a pastry shop. For the most part, these sweets are meant to be eaten with the fingers, although some of the larger selections can certainly be served as a plated dessert by adding an appropriate sauce and garnish.