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Baking 3 (CSCA)
CSCA - Puff Pastry
Term | Definition |
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DÉTREMPE | First step in making Full Puff Pastry. It is the envelope of flour and water that forms the dough portion of the pastry. |
PÂTON | The package of the dough (detrempe) with the butter enclosed inside. |
RAYER | Parallel or squiggly lines decorating the top of a pastry. They would traditionally appear on the top of a pithivier. |
CHIQUETER | Small indentations or cuts on the edge of a pastry. These are decorative but also help in the even rise of the pastry. They also are traditionally used to decorate a pithivier. |
PITHIVIER | Traditional French pastry. It is two rounds of Puff Pastry filled with an almond filling. |
PALMIER | Can be either savory or sweet. It is a small Puff Pastry made in the shape of a palm leaf. |
SACRISTAN | Puff pastry straws or twists that can be either savory or sweet. |
VOL-AU-VENT | A large puff pastry shell filled with either a sweet or savory. |
NAPOLEON (MILLE FEUILLES) | Traditional rectangular pastry layered with pastry cream and white fondant icing on top with chocolate lines. |
BOUCHÉE | Small pastry shells with a lid. They are a small version of a vol-au-vent. |
FEUILLETÉ | Small rectangular shaped puff pastry used usually as an appetizer. It is cut in half and filled. |