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Caramelization
The browning of sugars caused by heat.
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Common Meringue
Egg whites and sugar whipped to a foam; also called French meringue.
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Coulis
A sweetened fruit purée, used as a sauce.
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Crème Anglaise (krem awng glezz)
A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
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Crème Chantilly (krem shawn tee yee)
Sweetened whipped cream flavored with vanilla.
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Crème Chiboust
A cream filling made of pastry cream, gelatin, meringue, and flavorings.
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Crystallize
To form crystals, as in the case of dissolved sugar.
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Dessert Syrup
A flavored sugar syrup used to flavor and moisten cakes and other desserts.
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Ganache (gah nahsh)
A rich cream made of sweet chocolate and heavy cream.
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Italian Meringue
A meringue made by whipping a boiling syrup into egg whites.
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Pastry Cream
A thick custard sauce containing eggs and starch.
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Simple Syrup
A syrup consisting of sucrose and water in varying proportions.
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Swiss Meringue
Egg whites and sugar warmed, usually over hot water, and then whipped to a foam.
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