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"We have chosen to explore the world of pastry because it represents a perfect harmony between precise science and boundless creativity. Understanding the classification of doughs, the functional role of each ingredient, and the storied history behind classic cakes is fundamental for any aspiring pastry chef. This board is designed as a curated study tool, moving beyond simple recipes to delve into the 'why' and 'how' of pastry craftsmanship. By verifying our sources and selecting high-quality information, we aim to provide a reliable resource for understanding masterpieces like the Fraisier, Opéra, and Croquembouche. We invite you to explore, question, and deepen your knowledge of this delicious discipline."

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The Science of Baker's Percentages Channel: BakerBettie

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The Science of Baker's Percentages Channel: BakerBettie

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Perfectly explains the proportions in pastry

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Breaking Down Baker's Percentages | Baker's math, dough hydration, baking formulas

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Fundamental techniques of French pastry making

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derived from pastry cream

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Moni Ríos | Cursos Online on Instagram: "De la crema pastelera nacen cremas clásicas como la diplomata, la chiboust, la frangipane y la mousseline… hablemos de las cremas derivadas de la crema pastelera. 

Hoy en Lo que la receta no dice, te muestro cómo un elemento extra lo cambia todo.

¿Las conocías? Cuéntame cuál te falta por probar 🤓"

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33K likes, 559 comments - moniriosc on September 21, 2025: "De la crema pastelera nacen cremas clásicas como la diplomata, la chiboust, la frangipane y la mousseline… hablemos de las cremas derivadas de la crema pastelera. 

Hoy en Lo que la receta no dice, te muestro cómo un elemento extra lo cambia todo.

¿Las conocías? Cuéntame cuál te falta por probar 🤓". 

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Differences between custard and pastry cream

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Moni Ríos | Cursos Online on Instagram: "La inglesa y la pastelera: dos cremas base que parecen hermanas, pero un solo ingrediente cambia la técnica… y el resultado.

Hoy en Lo que la receta no dice, comparamos la crema inglesa y la crema pastelera.

Una fluye. La otra se sostiene. Y las dos… son el punto de partida de otras preparaciones.

¿Ya las conoces o quieres que te cuente qué más puedes hacer con ellas?"

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La crema inglesa y la crema pastelera son dos técnicas básicas en la pastelería que se diferencian en un solo ingrediente. La crema inglesa es líquida y sedosa, mientras que la crema pastelera es más consistente y firme. Ambas pueden ser utilizadas para rellenar tartas, pastelitos y otros dulces.

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Classification and Function of Pastry Doughs

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Classification and Function of Pastry Doughs

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Classification and Function of Pastry Doughs

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 Historical Profiles of Classic Pastries

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 Historical Profiles of Classic Pastries

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Infografía de Proceso Notas de Papel Aesthetic Rosa Blanco

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Marsh, J. (2019, 19 mayo). Opera Cake History and French Flair. The Good Life France. https://thegoodlifefrance.com/opera-cake-history-and-french-flair/

Suas, M. (2008). Advanced bread and pastry: A professional approach.

Delmar Cengage Learning.

Friberg, B. (2002). The professional pastry chef: Fundamentals of baking and pastry (4th ed.). Wiley.

Davidson, A. (2014). The Oxford companion to food (3rd ed.).

Oxford University Press.

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Isela Shaddai Lopez Saldana and Nelly Vanessa Casarrbias García 

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Isela Shaddai Lopez Saldana and Nelly Vanessa Casarrbias García 

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This research has solidified our understanding that pastry is a discipline where history, science, and art converge. The systematic classification of doughs is not merely academic but a practical guide that dictates technique and final product. We learned that ingredients are functional units, and mastering their interactions is the key to consistency and innovation. Delving into the history of cakes like the Opéra and Croquembouche revealed that pastries are cultural artifacts, each with a story that enriches their flavor. This project underscored the critical importance of source verification; using reputable chefs, academic texts, and official histories is essential to avoid the misinformation prevalent online. This journey has fundamentally deepened our appreciation for the pastry craft.