This document discusses different types of pastries, including short crust pastry, puff pastry, flaky pastry, filo pastry, and choux pastry. It provides information on fat content for some pastries and notes that puff pastry fat should have a high melting point to withstand folding. Flaky pastry can be used to make pies, vegetable puffs, and cream rolls. Filo pastry involves layering thin sheets, while choux pastry bakes into a crisp, hollow shell. Examples of pastries made from each type are also provided.

1. Submitted to:- Chef Sunil Kumar Submitted By:- Manit
Short crust
pastry
Puff pastry
Flaky pastry
Filo Pastry
Choux pastry
In this type of pastry, fat content is generally 40-80 per-
cent. It the fat content is low, small quantity of baking
powder should be used to impart tender eating quality.
Fat used for making puff pastry should have high melting
point in order to withstand the frictional heat to which it
is subjected during sheeting and folding operations.
Flaky pastry can be used for making pie crust, vegetable
puffs, Bombay khara (as popularly known), cream rolls
etc.
Filo-based pastries are made by layering many sheets of
filo
Choux pastry has altogether different kind of characteris-
tics. This is an almost hollow shell which is crisp eating
Jam Tart,
lemon Tart
Veg. Patties
Cinnamon
Roll Twists
Camembert
Bread
Profit Roll