Quotes About Pastry

We have all, of course, heard the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna's victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

I don't know how to cook, but I do know how to bake.

Every year since culinary school I have made a Buche de Noel, or Yule Log.

The bread and the pastry, the cheeses and wine, and the sugar go into the Supper of the lamb because we do. It is our love that brings the city home. It is I grant you, an incautious and extravagant hope. But only outlandish hopes can make themselves at home.

You'd live happily ever after. On nothing but love and pastries.

Pizza, pizza, Fill up your face, The thicker the pastry, The better the base!

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

Every chef should have an understanding of pastries or desserts.

I'm known for my desserts.

I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

Bramble, the fat retired sheepdog who was snoozing by the fire, got up in case she was doing anything interesting, then went back to his busy day job of sleeping, farting, and looking for pastry.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.

No great pastry chef has sweet teeth.

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

You can't count a croissant. Mostly air.

but the victory has become legendary and the Viennese bakers are said to have baked in celebration a new, deliciously light butter pastry in the shape of the Islamic crescent moon, pastries that today we still call croissants.

The Turkish retreat left Charles's troops restless for the fight, but the victory has become legendary and the Viennese bakers are said to have baked in celebration a new, deliciously light butter pastry in the shape of the Islamic crescent moon, pastries that today we still call croissants.

By day, John buried himself in preparations. By night, processions of dishes once again marched through his mind: poached fish covered in cucumber scales and steaming pies filled with hashes of venison and beef and topped with golden pastry crusts. Quaking puddings and frosted cakes and cups brimming with syllabubs.