In pastry, what is the purpose of folding?

The purpose of folding in pastry is to gently incorporate ingredients without losing the air that has been trapped within the mixture. This technique is particularly important in preparations where maintaining a light and airy texture is crucial, such as in whipped cream, meringues, or delicate pastries. By using a folding motion, chefs ensure that the ingredients blend together while minimizing the risk of deflating the air incorporated into the batter or dough, leading to a final product that has the desired texture and rise.

This method differs from other techniques like cutting, which focuses on dividing dough, rolling out, which is used to flatten dough, and baking, which is the final cooking process. Each of those methods serves a distinct purpose in the pastry-making process, but none are aimed at achieving the same fluffy and airy quality that folding accomplishes. Thus, the choice highlighting the gentle incorporation of ingredients accurately captures the essence of this essential technique in pastry work.