a thick sauce containing eggs and starch.

is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.

a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.

a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon

pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.

fats frequently used to make pastry. Butter and margarine produce a less tender crust.

an important ingredient in pastry because it provides the moisture needed to develop gluten

Pastry which is a hollow shell, is crisp while eating.

Which is a optional ingredient in preparation of choux pastry?

Single Crust:

Salt/sugar adds _________ to pie crust

Layered and flaky crust folded into empanada shape and filled with a variety of fillings

Process of blending fat to sugar or blending the fat alone to allow aeration that makes to lighten the mixture.

Device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making