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Pastry 13A (CSCA)
Viennoiserie
Term | Definition |
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VIENNOISERIE | Term describing baked products other than bread: croissants, Danish, milk-bread rolls, fruit buns or anything from puff or rough puff pastry. |
PUFF PASTRY | Also known as pâte feuilletée, mille feuille, or pasta sfoglia, baked dough with hundreds of light crisp layers. Used in sweet and savory dishes. |
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. |
DARTOIS | Hot pastry or hors d’oeuvre comprising two strips of puff pastry enclosing a savory or sweet filling. |
PALMIER | Can be either savory or sweet. It is a small Puff Pastry made in the shape of a palm leaf |
PITHIVIER | A traditional French pastry. Large, round, puff-pastry tart with scalloped edges and filled with an almond filling |
SACRISTAN | Puff pastry straws or twists that can be either savory or sweet |
TURNOVER | Made from a thinly rolled round of puff-pastry formed into a semicircle. Traditionally filled with stewed apples |
VOL-AU-VENT | A large case of puff pastry served hot with a sweet or savory filling |
NAPOLEON (MILLE FEUILLES) | (thousand leaves) 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. |
CROISSANT | French word meaning crescent or crescent-shaped. Composed of butter-rich yeast dough with sweet or savory filling. Plain croissants are usually eaten in France and Italy for breakfast with coffee or milk |
POULICHE | Sponge for the dough portion of croissant |
BÂTON AU CHOCOLAT | A chocolate filled croissant. A 4 x 3-inch square of dough that has a chocolate stick wrapped inside. |
DANISH | Rich yeast dough with milk and eggs, into which butter has been folded into the dough. Cut into various shapes and filled with jams, jellies, almond paste etc |
KRINGLE | Pretzel-shaped large Danish |
FLETNING | Large braid-shaped Danish |
KRANS | Large wreath-shaped Danish |
REMONCE | Butter and sugar paste spread on Danish before adding a filling (usually almonds or marzipan). It can be granulated sugar or brown sugar and can also contain cinnamon or vanilla |
ROGNURES | Scraps of puff pastry. When re-rolled they will produce pastries with an uneven texture and a low rise |