Advertisement Upgrade to remove ads

Brioche

a light roll rich with eggs and butter and somewhat sweet

puff pastry( pate feuilletée)

also known as puff pastry; a rolled-in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers

Blitz puff pastry

very flaky pie dough that is rolled and folded like puff pastry; great for napoleons.

Enriched yeast dough

flour, yeast, salt, water, sugar, fat-introduced fats change dough's texture
-softer, more tender bite

Challah

Egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays

Napoleon

Made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

Crème Patisserie

pastry cream or vanilla custard; made with milk/light cream/heavy cream, sugar, flour, yolks, salt, vanilla

vol-au-vents

Puff pastry shell that resembles a pot with a lid. It can be small (individual size) or large (6-8 inches in diameter). The pastry is classically filed with sweet and savory foods.

Palmier

a small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.

Brioche a tete

or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête)

Lamination dough

—Incorporating fat such as butter into pastry dough to create hundreds of crisp layers as for puff pastry and croissants

4 fold

double book folding method that is a series of turns and folds given to the dough to give the final product its flakiness.

3 fold

the single book folding method that is a series of turns and folds given to the dough to give the final product its flakiness.

détrempe

—(day-trup-eh) a paste made with flour and water during the first stage of preparing pastry doughs, especially rolled-in doughs

croissant

—(krwah-SAHN) a crescent-shaped roll made from a rich, rolled-in yeast dough

Danish

light sweet yeast-raised roll usually filled with fruits or cheese

pâte feuilletée

paht fuh-yuh-tay) also known as puff pastry; a rolled-in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers

Pastry

any of various baked foods made of dough or batter

rack oven

—an oven in which multiple trays of baked goods are loaded onto racks rolled directly into the oven

rotating oven

an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work can be introduced at one radial position and removed at another after heat and rotation have completed the process

Pita bread

is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Cyprus, Greece, the Balkans, the Levant, Armenia, Turkey, and parts of the Indian Subcontinent. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

proof box

—a heat- and humidity-controlled cabinet in which yeast-leavened dough is put to rise immediately before baking

feuilletage

—(fuh-yuh-TAHZH) French for flaky; used to describe puff pastry or the process for making puff pastry

feuilletées

—(fuh-yuh-TAY) square, rectangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture

humectant

—a substance such as corn syrup, glucose or honey that absorbs moisture, making baked goods soft and tender

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again

Example:

Reload the page to try again!

Reload

Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording

Create Set