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Baked Meringue
Any of various meringue mixtures that are baked until dry.
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Blitz Puff Pastry
A type of pastry that is mixed like a very flaky pie dough, then rolled and folded like puff pastry.
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Éclair Paste
A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make Éclairs, cream puffs, and similar products.
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Four-Fold
A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in fourths.
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Japonaise (zhah po nez)
A baked meringue flavored with nuts.
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Meringue GlacÉe
Baked meringue filled with ice cream.
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Napoleon
A dessert made of layers of puff pastry filled with pastry cream.
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Pâte à Choux (pot ah shoo)
Éclair paste.
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Pâte BrisÉe
A type of rich pastry dough used primarily for tarts.
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Phyllo (fee lo)
A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
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Puff Pastry
A very light, flaky pastry made from a rolled-in dough and leavened by steam.
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Reversed Puff Pastry
A type of puff pastry made with the dough enclosed between layers of butter.
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Short Dough
A pastry dough, similar to a basic cookie dough, made of flour, sugar, and fat.
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Strudel
(1) A type of dough that is stretched until paper thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
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Three-Fold
A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in thirds.
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