Contemporary Cakes and Desserts - Terminology

Louisiana

In ________ pralines are made with brown sugar and pecans.

Pate

________ a Bombe- a base for making mousses, bombes, French parfaits, and iced souffles.

mixture of sugar

It is a(n) ________ and water cooked to the softball stage and poured over egg yolks while whipping to the ribbon stage; it may then be flavored with fruit purees, chocolate, vanilla, or coffee.

edible figurines

It is used to create ________, and also rolled into thin sheets and used to cover cakes and pastries.

flat patties

A mixture of caramelized almonds or hazelnuts is poured into small, round ________ on a lightly oiled marble surface and cooled.

Genoise

________- a French sponge cake made with whole eggs and sugar that are warmed and whipped to ribbon stage before being folded in sifter flour and melted butter.

Creme Legere

________ (aka lightened pastry cream)- Pastry cream lightened with whipped cream.

thin fondant

It may be used as is or flavored with extracts, juices, or liqueurs, and used to moisten cakes, sweeten, or poach fruit, ________, glaze baked goods, and as a base for sorbets and granitas.

Genoa

It is used for many classic cakes and is named after the Italian city of ________, from where it was adopted in the 15th century.

multiple components

In our current times an entremet is a cake composed of ________ assembled into layers, encased in a mousse, enrobed with a glaze and topped with fine decorations.

Charlotte

originally a warm dessert made by baking a fruit-filled mixture in a mold lined with buttered bread, named in honor of Queen Charlotte, the wife of King Henry III of England

Bavarian Cream (Bavarois)

A cream composed of crème Anglaise, gelatin, and whipped cream. Final product can be poured into a mold and chilled until firm.

Beurre Noisette

The French term for "brown butter," referring to whole butter that is melted and heated until it turns a hazelnut (noisette) color and aroma.

Biscuit à la Cuillère

translates to "spoon cookie" - a finger shaped biscuit made from a sponge batter and piped out with a pastry bag, then baked. Also known as lady finger.

Biscuit Jaconde

a light, thin sponge cake made with ground almonds, confectioner's sugar, egg whites, and flour. It is used for decorative linings for entremets as it is very flexible.

Charlotte

originally a warm dessert made by baking a fruit-filled mixture in a mold lined with buttered bread, named in honor of Queen Charlotte, the wife of King Henry III of England.

Charlotte Russe

a mold lined with ladyfingers and filled with vanilla Bavarian cream.

Charlotte Royale

a charlottes made by lining a domed mold with small slices of jelly roll, packed tightly, then filled with a flavored Bavarian cream and topped with a round of sponge cake.

Crème Bavarois

The French name for Bavarian Cream. A classic French chilled custard dessert of crème Anglaise, whipped cream and gelatin. It is set in a mold or used as filling for cakes such as charlottes.

Crème Anglaise

A vanilla cooked stirred custard made with cream (milk), sugar, and yolks (eggs). Used as a sauce or base for ice cream, buttercream, or Bavarian Cream.

Crème Chantilly

Whipped cream that is sweetened with confectioners' sugar and flavored with vanilla.

Crème Chiboust

Pastry cream lightened with meringue and set with gelatin.

Creme Legere (aka lightened pastry cream)

Pastry cream lightened with whipped cream

Crème Diplomat

A light cream comprised of pastry cream, gelatin, and whipped cream.

Crème Mousseline (aka German Buttercream)

a combination of 2 parts pastry cream to 1-part softened butter. Mousseline can also refer to a cream, sauce, or buttercream that is lightened by folding in whipped cream, whipped eggs, or meringue.

Crème Pâtissière

The French name for pastry cream.

Crème Praline

French for "praline cream," referring to a praline-flavored cream made by adding a caramelized paste of almonds or hazelnuts to buttercream. It is used as a filling for cakes and pastries.

Crémeux

translates to "creamy". A rich, dense, soft custard often using a crème Anglaise base.

Croquembouche

French for "crisp/crack in the mouth," referring to a pyramid-shaped dessert composed of cream puffs filled with rich cream and dipped in caramel. Traditionally served at French weddings.

Curd

a fruit custard made over a bain marie which contains a higher proportion of juice and zest, which gives it a more intense flavor.

Entremet

French for "between courses/servings," referring desserts served after the cheese course. A composed dessert, meaning it has several components, that may be hot, cold, or frozen. In our current times an entremet is a cake composed of multiple components assembled into layers, encased in a mousse, enrobed with a glaze and topped with fine decorations.

Fraise

the French word for strawberry.

Fraisier

a French dessert genoise layers with crème diplomat and fresh strawberries. The cake is topped with a thin layer of green marzipan.

Gateau

The French word for cake, referring to pastry items based on choux pastry, puff pastry, short dough, genoise, or meringue.

Gelatin Mass

Ready to use rehydrated gelatin. Consists of 1 part gelatin to 5 parts water.

Gelée

Gelee is a French term for a jelly-like food. In common modern pastry, a gelee refers most commonly to fruit puree stabilized with gelatin.

Genoise

a French sponge cake made with whole eggs and sugar that are warmed and whipped to ribbon stage before being folded in sifter flour and melted butter. It is used for many classic cakes and is named after the Italian city of Genoa, from where it was adopted in the 15th century.

Gianduja

blend of chocolate and hazelnut

Larousse Gastronomique

is a French Culinary reference book, providing origins, technique, recipes of French Classics. Since its original publication in 1938, it is considered to be the greatest cooking encyclopedia.

Liaison

To mix a portion of larger substance (I) with a smaller substance (II) and then incorporating into the larger substance (II). This is done as means to prevent an emulsion from breaking, gelatin from seizing too quickly, or melted chocolate from hardening too quickly in a cream.

Marzipan

a thick, pliable mixture of almond paste, sugar, glucose, and sometimes egg whites. It is used to create edible figurines, and also rolled into thin sheets and used to cover cakes and pastries.

Mise en place

French for "everything in its place," referring to having all items properly prepared and set up for production.

Mousse

The French word for "froth" or "foam," referring to a velvety smooth dessert. It may be made from chocolate or fruit purees and lightened with whipped egg whites and/or whipped cream. It may also include gelatin for a firmer texture.

Namelaka

Japanese meaning "ultra creamy / extremely creamy". A cream invented by Valhrona with a texture that replicates a cross between ganache, pastry cream, and mousse.

Pate a Bombe

a base for making mousses, bombes, French parfaits, and iced souffles. It is a mixture of sugar and water cooked to the softball stage and poured over egg yolks while whipping to the ribbon stage ; it may then be flavored with fruit purees, chocolate, vanilla, or coffee. The name is sometimes used interchangeably with the word bombe.

Pectin

a natural gelling agent present in some fruits; used to thicken and set jams and jellies.

Praline

a brittle, sweet confection made in the U.S. south. A mixture of caramelized almonds or hazelnuts is poured into small, round flat patties on a lightly oiled marble surface and cooled. The candies can be eaten as as is or crushed as a garnish or in fillings for cakes and pastries. In Louisiana pralines are made with brown sugar and pecans.

Praliné

a confectionery term referring to a bite-size, chocolate coated confection.

Quantité Suffisante (q.s.)

the French term meaning Quantity sufficient

Simple Syrup

A pastry syrup with equal parts sugar and water, briefly boiled and then cooled. It may be used as is or flavored with extracts, juices, or liqueurs, and used to moisten cakes, sweeten, or poach fruit, thin fondant, glaze baked goods, and as a base for sorbets and granitas.

TPT - tant pour tant

A French term (so much for so much) that refers to a mixture of equal parts confectioner's (or superfine) sugar and ground almonds.