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The Upper Crust

StockFood Feature by Gallo Images Pty Ltd. | 8 Images & Text

There are six main pastry types, distinguished by their preparation and rolling technique, with which to prepare everything from pies and tarts to quiche. All pastries use butter as leavening except for choux pastry, which uses eggs, and Danish or croissant pastry, which use yeast.

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Number of images: 8
Text: Extended text available (Recipes included)


Copyright: © StockFood / Gallo Images Pty Ltd.
Feature no.: 580267


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