On food and cooking the science and lore of the kitchen ( PDFDrive ) 1061

sweetbreadswhosestructureisdividedby
layersoffat.CroissantsandDanishpastries
arereallybread-pastryhybrids.
VarietiesofPastryinElizabethanTimes
Beginning in the MiddleAges, one of the
primary purposes of pastry was to contain
and help preserve preparations of meat.
Meat brought to a simmer inside a thick,
durable crust would essentially be
pasteurized and protected against
contaminationbymicrobesintheair,soin
a cool place it would keep for many days.
Other dishes to be eaten freshly baked
wouldbemadewithamoredelicatepastry.
As Gervase Markham wrote around 1615
inTheEnglishHousewife,
ourEnglishhousewifemustbeskilfulin
pastry,andknowhowandinwhatmanner
tobakeallsortsofmeat,andwhatpasteis
fitforeverymeat,andhowtohandleand
compoundsuchpastes.


Pastrymakingfloweredinthe
MediterraneanregioninthelateMiddleAges
andearlyRenaissance,whenpuffandcream
puffpastriesfirstappeared.BythetimeofLa
Varenneinthe17thcentury,bothcrumblyand
puffpastrieswerestandardpreparations.The
bread-pastryhybridsareamorerecent
inventionfromthelate19thand20th

centuries.
PastryStyles

Thereareseveraldifferentstylesofpastry,
eachwithadifferenttexturethatiscreatedby
thekindsofparticlesintowhichtheycome
apartwhenchewed.
Crumblypastries—shortpastry,pâte
brisée—comeapartintosmall,irregular
particles.
Flakypastries—Americanpiecrusts—
comeapartinsmall,irregular,thin