Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pa?te a? choux: an overview of cream puff dough -- Pa?te feuilleteê: an overview of puff pastry -- Cre?mes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Ga?teaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.