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We chose the topic “Pastry Bases and Classic Cakes” because pastry is one of the most artistic and technical areas of gastronomy. Understanding its foundations allows us to innovate and respect the history behind every recipe. In this board, we explore different types of pastry doughs, their ingredients, and the most iconic cakes that have marked culinary history. Our goal is to learn, analyze, and appreciate pastry from both a technical and cultural perspective.

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PASTRY CREAM [GLUTEN FREE] — the honest spoon

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Flour: Provides structure and stability.

Butter: Adds flavor, tenderness, and flakiness.

Sugar: Sweetens and affects browning and texture.

Eggs: Bind ingredients and provide richness and color.

Milk and cream: Add moisture and tenderness.

Leavening agents (baking powder, yeast): Make dough rise and lighten texture.

Flavorings (vanilla, chocolate, nuts, fruits): Give aroma and personality to pastry.

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Shortcrust pastry (Pâte brisée): Basic dough used for tarts and pies, crumbly texture, made with flour, butter, and water.

Sweet pastry (Pâte sucrée): Sweeter version with sugar and eggs, ideal for fruit tarts.

Choux pastry (Pâte à choux): Cooked dough used for éclairs, profiteroles, and cream puffs.

Puff pastry (Pâte feuilletée): Laminated dough made by folding butter into dough layers to create a flaky texture.

Filo pastry: Paper-thin dough sheets used in Mediterranean desserts like baklava.

Sponge bases: Beaten-egg batters for rolls and layered cakes such as the Genoise or Joconde sponge.

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Pastry creams are essential fillings that give moisture and flavor to desserts. Pastry cream was first documented in 1691 in Le Cuisinier Royal et Bourgeois by François Massialot.

•Crème Pâtissière (Pastry Cream): The classic base made with milk, egg yolks, sugar, and starch.

•Crème Diplomat: A lighter version of pastry cream, mixed with whipped cream and gelatin.

•Crème Mousseline: A richer and smoother variation that incorporates butter into the pastry cream.

•Crème Chiboust: A delicate mix of pastry cream and Italian meringue, used for classic French pastries like Saint-Honoré.

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Professional Baker Teaches You How To Make PUFF PASTRY!

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Meringue adds volume, sweetness, and texture to many pastries.

•French Meringue: The simplest form, made by beating egg whites and sugar until stiff peaks form.

•Swiss Meringue: Egg whites and sugar are heated over a water bath before whipping, creating a glossy and stable mixture.

•Italian Meringue: Hot sugar syrup is poured into whipped egg whites, resulting in a smooth, shiny, and stable foam used for buttercream and decorations.

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The Science of Baking Explained in a Way Anyone Can Understand

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Professional Baker Teaches You How To Make PUFF PASTRY!

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Matt Adlard on Instagram: "Choux Pastry 101! Making choux pastry can be pretty frustrating when you pull a tray out of the oven and get the most inconsistent batch. Well, you need a good recipe but also…silicon molds. Freezing your choux into these shapes gives you a consistent result every time as all the choux are basically the exact same size/weight. The veryyyyy detailed recipe and links to the molds is on my website - link in my bio!"

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32K likes, 274 comments - mattadlard on January 27, 2025: "Choux Pastry 101! Making choux pastry can be pretty frustrating when you pull a tray out of the oven and get the most inconsistent batch. Well, you need a good recipe but also…silicon molds. Freezing your choux into these shapes gives you a consistent result every time as all the choux are basically the exact same size/weight. The veryyyyy detailed recipe and links to the molds is on my website - link in my bio!". 

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Learning about pastry doughs and classic cakes helps us understand the balance between science and art in baking. Each recipe tells a story, combining tradition, culture, and creativity. This knowledge encourages us to experiment while respecting pastry heritage and its evolution through time.

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Cedric Grolet on Instagram: "Chou Vanille Caramel en trompe l’👀 #cedricgrolet #lemeurice"

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1M likes, 2,710 comments - cedricgrolet on November 10, 2024: "Chou Vanille Caramel en trompe l’👀 #cedricgrolet #lemeurice". 

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Valentina Mussi on Instagram: "LEMON TARTE🍋💛✨ (Recipe + tips below!) 

I learned how to make this one in pastry school, and it’s a little complicated but worth the effort, I promise!

Ingredients for a 9-inch tart:

♡ Pate Sucree (sweet dough):
78 gr unsalted butter
153 gr pastry flour
78 gr icing sugar
20 gr almond flour
1.5 gr salt
33 gr eggs (beaten)

-Cut cold butter into small cubes and place all dry ingredients in the bowl of a stand mixer. Add butter to mixer and beat using a paddle attachment over low speed until the dough achieves a sandy texture. Begin to slowly pour in the egg and continue beating until homogenous. Remove from mixer and continue kneading by hand until smooth. Wrap in plastic and cool in refrigerator for 30 mins.

-Place dough between two sheets of parchment and roll into a 1/4-inch thick disc. Cut into an 11-inch circle and cool down for 30 mins. Line a perforated tray with a perforated silicone sheet (silpat) and place the tart mold on top. Place the dough disc right in the center and push down carefully to cover the mold and its edges. Cut excess dough with a knife. Freeze dough before cooking. Preheat oven to 350 F and bake for 15-20 mins until a light golden color. Cool down before removing from mold. 

♡ Lemon cream:
3 medium lemons
212 gr egg (beaten)
170 gr cane sugar
3 gr bloomed gelatin*
106 gr unsalted butter

Zest and juice lemons. Add juice, lemon zest, and half the sugar into a medium saucepan. Cook over medium-high heat until it bubbles up. In a large bowl, beat eggs with the remaining sugar until combined. Once the juice boils, pour over egg mixture while simultaneously beating. Pour back into saucepan and cook again while continuously stirring with a spatula until it boils. Remove from heat and stir in gelatin. Cut butter into cubes.(See pinned comment) 👇🏼"

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sweetportfolio on March 31, 2025: "LEMON TARTE🍋💛✨ (Recipe + tips below!) 

I learned how to make this one in pastry school, and it’s a little complicated but worth the effort, I promise!

Ingredients for a 9-inch tart:

♡ Pate Sucree (sweet dough):
78 gr unsalted butter
153 gr pastry flour
78 gr icing sugar
20 gr almond flour
1.5 gr salt
33 gr eggs (beaten)

-Cut cold butter into small cubes and place all dry ingredients in the bowl of a stand mixer. Add butter to mixer and beat using a paddle attachment over low speed until the dough achieves a sandy texture. Begin to slowly pour in the egg and continue beating until homogenous. Remove from mixer and continue kneading by hand until smooth. Wrap in plastic and cool in refrigerator for 30 mins.

-Place dough between two sheets of parchment and roll into a 1/4-inch thick disc. Cut into an 11-inch circle and cool down for 30 mins. Line a perforated tray with a perforated silicone sheet (silpat) and place the tart mold on top. Place the dough disc right in the center and push down carefully to cover the mold and its edges. Cut excess dough with a knife. Freeze dough before cooking. Preheat oven to 350 F and bake for 15-20 mins until a light golden color. Cool down before removing from mold. 

♡ Lemon cream:
3 medium lemons
212 gr egg (beaten)
170 gr cane sugar
3 gr bloomed gelatin*
106 gr unsalted butter

Zest and juice lemons. Add juice, lemon zest, and half the sugar into a medium saucepan. Cook over medium-high heat until it bubbles up. In a large bowl, beat eggs with the remaining sugar until combined. Once the juice boils, pour over egg mixture while simultaneously beating. Pour back into saucepan and cook again while continuously stirring with a spatula until it boils. Remove from heat and stir in gelatin. Cut butter into cubes.(See pinned comment) 👇🏼". 

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Friberg, B. (2019). The professional pastry chef: Fundamentals of baking and pastry. Wiley.
Le Cordon Bleu. (2020). Foundations of pastry arts. Le Cordon Bleu Press.
Montagné, P. (2021). Larousse gastronomique (New edition). Hamlyn.

The French Pastry School. (n.d.). Understanding pastry doughs – types and techniques [Video]. YouTube. https://www.youtube.com/watch?v=Khp2BuX0WfE
Academy of Pastry Arts. (n.d.). The history of classic European cakes [Video]. YouTube. https://www.youtube.com/watch?v=s_cGm3p4W2E

Le Cordon Bleu. (2022). Techniques and foundations of pastry. https://www.cordonbleu.edu
The Academy of Pastry Arts. (2023). Professional pastry programs. https://www.academyofpastryarts.com