The art of pastry

The art of pastry involves creating a variety of baked goods, characterized by their delicate and intricate textures. It combines flour, fat, sugar, and water to form doughs and batters. Techniques such as folding, rolling, and layering are crucial for developing pastries like croissants or tarts. Pastry chefs also utilize ingredients like fruits, creams, and chocolates to enhance flavor and presentation. Mastery of pastry requires precision, creativity, and an understanding of baking science, making it both a technical skill and an artistic endeavor. It is appreciated not just for taste, but also for its visual appeal and craftsmanship.