Professional Baking Chapter 11

A type of fritter made with éclair paste, which puffs up greatly when fried.

Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form is cannolo).

A very thin French pancake, often served rolled around a filling.

French pancakes served in a sweet sauce flavored with orange.

A fried pastry made of choux paste.

A deep-fried item made of or coated with a batter or dough.

French for "waffle."

(1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.

A mixing method similar to the straight dough method, except that the fat and sugar are mixed together first to ensure uniform distribution; used for rich doughs.