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Digital Subscriptions > PlantBased > December 2018 > Essential Guide to Pastry

Essential Guide to Pastry

ALL THE TIPS, TRICKS AND INFO YOU NEED FOR PERFECT PASTRY

WHERE DID PASTRY COME FROM?

There are numerous different types of pastry and even more ways in which to use them, but they usually all come down to a combination of flour, butter, water and salt or sugar (and, in some non-vegan versions, eggs). From ancient tomb paintings and plays, historians have concluded that the ancient Egyptians and Greeks used a filostyle of pastry (made from flour and oil) in their sweet treats, while the Romans were said to be the original creators of the ‘basic pastry dough’. They used this to cover food to stop it from burning during the cooking process – just as we would use tin foil – it was never intended for eating. The only thing these ancient bakers were missing was butter, meaning the pastry lacked the richness we associate with it today; it was not until the medieval period that we started to see the first shortcrust and puff pastries (or early versions of them). From there pastry was adopted by many different generations and evolved steadily over time, until Marie- Antoine Careme (essentially, the first celeb chef) took it to the next level, reportedly creating the first mille-feuille.

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About PlantBased

It’s December! Unfortunately for some (mainly my colleagues) I’m amongst the half of the population who, once entering the final month of the year, can’t hold back the excitement, nor the festive music, mince pies or glitter (biodegradable, of course). I see December as a time for celebration – in the Western world, we often only correlate the month with Christmas, but there are innumerable different religious and cultural celebrations commencing all over the planet. Whether you’re marking the occasion of Hanukkah, Christmas, Winter Solstice or Bodhi Day, we’ve got a myriad of merry recipes, as well as top hosting tips, that’ll ensure your party is a smooth, stress-free and, most importantly, fun occasion. Plus, to keep the kids entertained during the holidays, check out our cute and Christmassy candy cane meringue recipe – it’s super easy to make and requires barely any mess! But it’s not all Martha Stewart soirees and adults-only wine and cheese evenings, this issue we’re also speaking to vegan rock star, Josh Franceschi, frontman of You Me At Six, about the band’s collaboration with Temple of Seitan and how he handles his plant-based lifestyle on the road. And, as if one vegan superstar wasn’t enough, Angela Liddon aka Oh She Glows, (aka one of our favourite plant-based bloggers) is talking health, happiness and vegan food in our exclusive interview. Though some say there can be ‘too much of a good thing’, unless that good thing is tequila, I completely disagree; so for even more festive tips turn to this month’s V Word, where Heather will look at the inventive ways you can eliminate waste over the Christmas season. Merry Christmas to all and to all a good night!