Danish pastry also contains sugar, hence with a composition of sugar and yeast, the high sugar content in the dough makes a Danish better catered to sweet creations, such as the commonplace ‘Blueberry Danish’ we see in local bakeries. A Danish is leavened with yeast, as opposed to puff pastry that is raised by steam. Oftentimes people have a tendency to regard both as the same thing, but in fact a Danish is a variant of the puff pastry. There is a subtle yet distinct line between a puff pastry and Danish pastry. As the puff pastry dough contains only flour, butter and water without any presence of seasonings like salt or sugar, it is relatively versatile in nature as it can either be made into sweet or savoury variations. Beef wellingtons, mille feuille, sausage rolls, strudels, turnovers are all patrons of puff pastry. The gaps that form between the layers left by the fat melting are leavened by water turning into steam while baking. It is a flaky, light, laminated dough that has alternating layers of butter and dough, creating the multiple delicate and crisp layers up for chewing. Puff pastry was invented by a Frenchman named Claude Gelée in the 17th century. The former are usually layered, hence the name laminated, which we commonly find as puff pastry and flaky pastry, while the latter don’t have layers are are found in short curst, choux and filo. Bear in mind that pastries are separated into two main distinct categories: laminated and non-laminated. Laminated Pastry vs Non-Laminated Pastryīefore we delve into it further there are 5 types of basic pastry – puff pastry, flaky pastry, short crust, choux and filo. Just like the 5 elements of Mother Earth, there also exist five key basic types of pastry in the world of pastries. Unlike bread, the high fat content (e.g., butter, shortening or lard) in a pastry creates a flaky and crumbly texture that is peculiar to pastry itself. A pastry, by definition, is essentially flour and fat. Not all laminated pastries are French, a Danish is not French but Austrian. Have you ever realised that these flaky, crispy, buttery and sinfully fragrant delights actually do not only belong to the kingdom of all that is sweet and powdery France? There should be a word to describe the plain, genuine happiness of peeking through the beautiful cakes and flaky pastries over the transparent crystal showcases each time you’re at a bakery or café.
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