TLE3

Brioche

yeast bread enriched with eggs and butter created in various shapes that may also be stuffed with various items such as nuts raisins other dried fruit or cheese

Coulis

fruit purée strained to a thin consistency and sweetened with sugar syrup

Crème pâtissière

custard made from eggs milk sugar and cornstarch or flour enriched with butter and flavored with vanilla most often used in fruit tarts and cream puffs

Dacquoise

type of meringue from Das France that incorporates flour and nut meal typically hazelnut or almond frequently used to make cakes and pastries

Fondant

mixture of water sugar and glucose that is brought to a boil then worked into a white paste It is typically made in rolled sheets to cover cakes and help them stay fresh longer

Ganache

filling or coating made from heavy cream and sometimes butter created in Paris around the 1860s It can be thin to firm and flavored with liqueurs pastes extracts or infusions

Macaron

sandwich cookie made from two feather-light meringues held together by ganache buttercream or preserves The meringues for macarons are generally made with almonds egg whites and sugar scented with a range of flavors reflected in their pastel coloring

Marzipan

mixture of almond paste sugar and corn syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes

Meringue

made by beating sugar and egg whites until they become stiff Variations can be achieved by adjusting the proportions and the temperature of the ingredients changing the consistency from soft to firm and by adding flavorings

Mousse

smooth preparation made by combining aerated eggs with flavorings fruit or chocolate then folding in whipped cream

Nougatine

sliced almonds combined with sugar syrup that are allowed to harden into a crispy confection that can be cut or molded into different shapes or crushed and incorporated into buttercream ice cream and pastries

Pâte à choux

pastry dough prepared by boiling milk and butter with a bit of sugar then adding flour and eggs After the dough is baked its outside becomes crusty while its inside remains soft and chewy The formed air pockets can be filled with fillings in cream puffs and éclairs

Praline

roasted almonds or hazelnuts combined with caramel that can be puréed or crushed and folded into mousse buttercream ice cream and chocolate fillings to decorate cakes and pastries

Pulled sugar

mixture of sugar water and glucose that is boiled then kneaded to create dough Kneading makes it shiny It is then molded and left to air-dry once desired consistency is achieved

Streusel

crunchy topping of butter sugar and flour that may contain nuts oats spices etc used on various pastries

Pastry bag or piping bag

often cone-shaped bag used to make an even stream of dough frosting or flavored substance It forms structure decorates baked items or fills pastries with custard cream jelly etc

Pastry board

square or oblong board preferably marble or wood where pastry is rolled out

Pastry brake

opposed counter-rotating rollers with variable gap where pastry can be worked and reduced in thickness A small version of this is used domestically for pasta production

Pastry case

an uncooked or blind baked pastry container used to hold savory or sweet mixtures

Pastry cream

confectioners custard that is egg and flour-thickened made with sweetened milk flavored with vanilla used as filling for flans cakes pastries tarts etc The flour prevents egg from curdling

Pastry cutters

various metal or plastic outlines sharpened on one edge used to cut out shapes from biscuit scone pastry or cake mixtures

Pastry blender

kitchen implement used to properly combine fat and flour usually constructed of wire or plastic with multiple wires or small blades connected to a handle

Viennoiserie

French term for Viennese pastry commonly used for many laminated and puff and choux based pastries like croissants brioche and pain au chocolat

Cream Puff (Profiterole)

choux pastry baked into small round puffs hollow in the middle when cooled It is served with whipped cream pastry cream or custard in the center

Croquembouche

translates as crunch in the mouth is a delectable French dessert served in place of a wedding cake It is a tower made up of pastry cream-filled cream puffs made from pâte à choux dough held together by a crunchy caramel cage It can be elaborately decorated with candied flowers bows and spun sugar

Éclair

long thin pastry made from choux pastry filled with cream and topped with chocolate icing In France éclairs are made by baking the oblong choux until crisp and hollow and then filling it with coffee or chocolate-flavored pastry cream Other fillings are custard or freshly whipped cream rum-flavored custard almond or chestnut puree or fruit fillings

Paris Brest

a large ring of airy pâte à choux pastry topped with almonds filled with rich praline pastry cream and sprinkled with powdered sugar

Filo pastry

can be used for both sweet and savory dishes to either form a base like in a tart case with a filling or to wrap fillings up to form a parcel This pastry turns very crispy and crunchy when cooked You need to work fast when using this pastry because the pastry sheets dry out very quickly A good tip is to cover the ones you are not using with a damp tea towel

Apple turnover

a pastry dessert made by folding a piece of puff pastry or shortcrust pastry over a filling made with pieces of sweetened apples Turnovers can be sweet or savory and can also be made with blueberries cheese and even chicken

Baklava

a Mediterranean dessert containing nuts especially pistachio butter and sugar It is made using phyllo dough After baking a sweet syrup is poured over allowing the syrup to be absorbed into the layers which gives it a sweet taste Baklava is very popular in Greek cuisine Any nuts can be used though the most commonly used is the pistachio

Cannoli

a unique and delicious Italian fried tube pastry filled with sweetened ricotta cream or mascarpone Cannoli shells can be made from dough pastry puff pastry and shortcrust pastry Modern recipes include other fillings such as chocolate whipped cream or nuts

Cornish pastry

savory pastry made with shortcrust pastry and filled with seasoned meat and vegetables mainly containing potatoes The shape of this pastry dish usually looks like the letter “D” with a crimped curve to close in the filling You can use different vegetables and meats for the filling with some recipes excluding meat altogether

Custard/Vanilla slice

a square cut dessert containing a layer of vanilla custard or cream in between two layers The layers are usually made with puff pastry but can also be made using choux pastry Variations may include adding icing on top or even adding chocolate to the cream

Danish pastry

a light rich flaky pastry leavened with yeast and often filled with either cheese icing jams nuts and raisins and fruit The pastry used to make Danish pastry is usually puff pastry Variations differ between fillings and also shapes and sizes

Empanada

a savory turnover filled with chopped or ground meat and vegetables and can be eaten as a snack or meal It can use most pastries or doughs however puff pastry is usually used Variations include fruit fillings or seafood fillings

Mille-feuille

a small sweet pastry consisting of many thin layers filled with custard or almond paste fruit purees cream jam and chocolate or with savory ingredients like spinach or cheese The pastry used is usually puff pastry

Palmier

a flaky multilayered pastry shaped like a butterfly with caramelised sugar on top usually eaten with afternoon tea The pastry used is puff pastry

Pastizzi

a baked pastry shaped like a diamond and folded in various ways according to the filling which is usually ricotta or spicy mashed peas or minced meat and spinach The pastry used is filo pastry

Profiterole

a small ball of soft sweet and light pastry filled with flavored creams custard cheese and ice cream covered with chocolate sauce The pastry used is choux pastry

Quiche Lorraine

a pie-like dish consisting of an unsweetened pastry shell filled with ham and cheese seafood or vegetables It can be served hot or cold The pastry used is shortcrust pastry

Samosa

a small savory pastry shaped like a pyramid containing spiced vegetables or meat raisins fish nuts spices and served fried The pastry used is puff filo pastry but the traditional pastry used is called khasta kachori

Sausage rolls

a tube roll pastry filled with sausage meat (beef) eaten as pastry or lunch snacks The pastry used is puff pastry Variation of the meat can be pork or any other sausage meat

Spinach triangle

a savory triangular folded pastry filled with chopped spinach and ricotta or feta cheese These are usually baked using filo pastry or phyllo dough Variations include fillings with chopped onions nuts eggs and etc

Strudel

a dessert or snack pastry consisting of fruit cheese nuts almonds paste jam or other mixture rolled in a paper-thin sheet of dough layered and baked The pastry used for strudel is filo or puff pastry

Tart

a pastry case often with no top cover or crust with a sweet or savory filling The pastry used for tart is shortcrust pastry puff pastry and galette dough Tarts can be filled with almost any ingredients Popular fillings include fruit jams custard chocolate nut citrus cheese meat and vegetables

Tartlet

small tarts eaten as decorative finger food appetizers and hors d’oeuvres usually with beverage The pastry used is shortcrust pastry puff pastry and galette dough It has similar fillings to the tart Tartlets are well known in French cuisine as tourtes

Vol au vent

a very light puff pastry case shell filled either with a savory mixture of meat seafood cheese sauce vegetable or sliced fruit in richly flavored custard/cream sauce or sometimes with fruit The pastry used to make vol au vents is puff pastry

Pies

a baked food made of pastry shell filled with sweet or savory ingredients like meat vegetables fruit puddings and other ingredients usually covered with a pastry crust