Why is it important to control the temperature when cooking pastries?

Controlling the temperature when cooking pastries is crucial for ensuring even baking. Pastries are often made from delicate doughs that may contain layers, such as puff pastry or phyllo, which rely on precise temperature management to achieve the desired texture and structure. If the temperature is too high, the outer layers can brown too quickly while the inside remains undercooked, leading to uneven results. Conversely, a temperature that is too low might cause the pastry to bake slowly, resulting in a lack of proper rise and crispiness.

Proper temperature control promotes even heat distribution, allowing the pastry to rise beautifully and bake uniformly throughout. This results in a well-cooked, flaky texture, which is essential for many pastry types. Thus, achieving the right temperature is fundamental to the successful outcome of pastries.