2015 World Pastry Cup information

The 2015 World Pastry Cup (French:Coupe du Monde de la Pâtisserie 2015) is an international pastry contest which took place in 25–26 January 2015 in Lyon...

The World Pastry Cup (French:Coupe du Monde de la Pâtisserie) is an international pastry contest taking place every two years in Lyon, France. Qualification...

pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in...

goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described...

A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled...

Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour...

basic types of pastry dough (a food that combines flour and fat): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Doughs are...

A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one...

unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets...

portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut...

Italian pastry with a sweet or creamy filling, originating in the Campania region. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture...

popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid...

Women's World Cup 2015: BBC reveals coverage plans". BBC Sport. BBC. 11 May 2015. Archived from the original on 13 June 2015. Retrieved 13 June 2015. Plunkett...

A pastry fork, dessert fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four...

began to be used in Swedish pastries, with the modern kanelbulle (lit. ''cinnamon bun'') being created after the first world war. Since 1999, October 4...

Knafeh (Arabic: كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically...

layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman...

A cruller (/ˈkrʌlər/) is a deep-fried pastry popular in parts of Europe and North America. Regarded as a form of cake doughnut in the latter, it is typically...

bayn-YAY, ben-YAY, French: [bɛɲɛ]; lit. 'bump') is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be...

In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩] ) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins...