In pastry making, what texture is desired for the finished product when properly baked?

The desired texture for a properly baked pastry is fluffy. This light texture is achieved through proper techniques such as incorporating air during mixing, using the right fat-to-flour ratio, and ensuring the correct baking time and temperature. Fluffy pastries, such as puff pastry or cake pastries, have a tender crumb structure where layers or air pockets are formed, contributing to their light and airy characteristics.

In contrast, a dense texture would indicate that the pastry has not risen adequately or has too much liquid or fat, which can lead to a heavy product. A soggy texture suggests that there was either too much moisture or poor baking, which can occur if pastries are undercooked or stored improperly. Crumbly textures can be desirable in certain pastries, like shortbread, but they are typically not sought after for many types of pastries where a light and fluffy outcome is expected.