INDIVIDUAL PASTRIES

Individual pastries, created from pastry doughs, batters, and/or fillings, may be constructed as single portions or as larger item, such as a cake, which is individually garnished and portioned.

Individual pastries encompass a wide variety of baked goods, from very refined to rustic. Depending on the type of pastry, it may be appropriate for sale in a retail bakeshop, for service during breakfast or brunch, with coffee or tea, at receptions, or on a dessert menu.

Layered individual pastries can be composed of various types of cake or pastry that are baked as sheets, so they can be layered or rolled with a complementary filling. Properly assembled, the evenly filled, level layers make a dramatic and visually appealing pastry when sliced. A variety of icings, such as ganache, buttercream, whipped cream, fondant, or a clear glaze, may be applied to the assembled pastry. These large layered pastries can be cut in to a variety of shapes, such as triangles or rectangles, to make individual pastries. Assembling pastries in this manner results in very little loss or trim, making them an economical choice for production. Many traditional, classical, and contemporary cakes can be adapted with only minor modifications to suit this style of assembly.

Roulades are made from a sweet of sponge cake or other cake that is flexible enough to be rolled without splitting. The sheet of cake is spread with an even layer of filling and then rolled, chilled, iced, and decorated. The roulade is then sliced in to individual portions for service. Roulades are easy to prepare and can be made ahead and finished as needed.

The use of an icing, glaze, or sauce can mean the difference between a plain baked item and a more elaborate pastry or dessert. These preparations have a wide range of uses, limited only by the imagination of the pastry chef or baker. The techniques and the applications involved in making and using them are important to master as they act to balance and adjust flavours and textures, making them an integral part of any pastry or dessert with which they are paired.