Pastry bag or piping bag A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling. Pastry board A square or oblong board, preferably marble but usually wood, on which pastry is flattened. Pastry brake Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for pasta production. Pastry case An uncooked or blind baked pastry container that is used to hold savory or sweet mixtures. Pastry cream Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling. Pastry cutters Various metal or plastic outlines of shapes, e.g. circles, fluted circles, diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998 Pastry blender A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle. Viennoiserie French term for "Viennese pastry", which, although it technically should be yeast raised, is now commonly used as a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain au chocolat.
pastry bag or piping bag a disposable or reusable bag that is often cone-shaped used to make an even stream of dough frosting or flavored substance to form a structure decorate a baked item or fill a pastry with a custard cream jelly or other filling pastry board a square or oblong board preferably marble but usually wood on which pastry is flattened pastry brake opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production a small version is used domestically for pasta production pastry case an uncooked or blind baked pastry container that is used to hold savory or sweet mixtures pastry cream confectioner's custard an egg- and flour-thickened custard made with sweetened milk flavored with vanilla it is traditionally used as a filling for flans cakes pastries tarts etc the flour prevents the egg from curdling pastry cutters various metal or plastic outlines of shapes eg circles fluted circles diamonds gingerbread men etc sharpened on one or both sides and used to cut out corresponding shapes from biscuit scone pastry or cake mixturessinclair charles international dictionary of culinary terms grand rapids bloomsbury plc 1998 pastry blender a kitchen implement used to chop the fat into the flour which prevents the melting of the fat with body heat from fingers and improves control of the size of the fat chunks usually constructed of wire or plastic with multiple wires or small blades connected to a handle viennoiserie french term for "viennese pastry" which although it technically should be yeast raised is now commonly used as a term for many laminated and puff- and choux-based pastries including croissants brioche and pain au chocolat