The blog of cooking-ez.com

Different kinds of pastry and dough


Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked.
89K 1 24 3.7
Grade this page:

Last modified on: November 6th 2012

Different kinds of pastry and dough
Here is a brief overview of these different doughs.

[Translator's note: in French, all doughs, pastries, batters and pasta are covered by just one word: “pâtes” , a feature of the original article that has been somewhat lost in this English version!]

Shortcrust pastry


short crust pastry


Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). The French version consists of around 50% flour and 50% butter and eggs. The British version is plainer: without eggs and traditionally made with lard (these days, this is more usually a white vegetable fat, possibly with some butter).
This is the pastry of our grandmothers, particularly my own, Jeanne, who made tarts for me when I was a nipper with apples from her orchard – a memory that still moves me.

Sweetcrust pastry

sweet crust pastry


Sweetcrust pastry (pâte sablée) is the pastry for sweet tarts. This is similar to shortcrust pastry, but with 15% sugar added, sometimes also (a great improvement!) with 15% ground almonds. It is fragile and crumbly, delicious on its own, so can be used just as it is to make biscuits.

Choux pastry


choux pastry


Choux pastry (pâte à choux) is the famous French dough used for éclairs, Saint-Honoré and profiteroles. It starts as a butter+water+milk+flour mixture, called “panade” in French, into which eggs are then incorporated. During cooking, the water contained in the dough turns to steam to form bubbles. This is trapped by the light crust forming on the outside, causing the choux pastry to puff up.

Puff or flaky pastry


puff pastry


Puff or flaky pastry (pâte feuilletée) is used for thin tart bases, pies, pasties, turnovers, mille-feuilles. This is a more technically involved pastry, consisting of a basic dough (the "détrempe" in French,) which is like a shortcrust pastry made with more water. This is rolled out and wrapped around a slab of butter, then folded and re-rolled a number of times to produce alternate layers of butter trapped between layers of dough.
During cooking, flaky layers form within the dough. The butter melts and the water turns to steam, so creating the puff pastry's characteristic light open texture.

Brioche dough


brioche dough


Brioche dough is the dough used for brioches, Kouglof and certain types of bread. The name covers rich doughs, made with yeast, which need time to rise. Brioche dough is enriched with butter and eggs and is best handled cold (the butter keeps it firm), but should then be left in a warm place to rise.

Croissant dough


croissants pastry


Croissant dough is a flaky raised dough used to make croissants and "pains au chocolat". It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.

Fresh pasta dough (for lasagne, spaghetti, etc.)


pasta dough


The dough for fresh pasta is definitely the simplest of all to make: a mixture of flour, eggs and a little salt (a proportion of 1 egg to 100g flour). This dough is designed to be poached, i.e. cooked in boiling water for around 3 minutes.



Back to top of page

Lasts posts
Remove bones from fish
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
294 October 16th 2021
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
8,311 August 10th 2021 Sponsored article.
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
18K3.8 July 12th 2021
Markers in cooking
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
1,9685 July 3rd 2021
The march forward
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
6,6655 June 30th 2021
Other pages you may also like
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
77K 14 February 7th 2017
The right weight of pastry for a pie
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...
21K3.4 March 20th 2020
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
192K 23.6 June 23th 2021
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
71K4.1 May 2nd 2017
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
25K4.5 November 26th 2018
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this page
  • Love this post. I plan on learning to make ALL dough nd have them prep ready in my fridge
    Posted by MikeNYBLKKTCH september 12th 2016 at 18:33 (n° 1)
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page