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PASTRY TERMS, 1, A batter made of egg whites and yolks that are whipped…
PASTRY TERMS
Blown sugar: Pulled sugar is placed on a pump that is then used to blow air into the sugar in a process much like glassblowing; as air is being pumped, the
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Fondant- icing used to decorate or sculpt cakes and pastries. 
Meringue- dessert or candy that is made of egg whites and sugar.
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Ganache: Filling or coating made from heavy cream and sometimes butter.
Coulis : Fruit purée strained to a thin consistency and sweetened with sugar syrup.
Biscuit
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.
Mousse : Smooth preparation made by combining aerated eggs with flavorings, fruit or chocolate, then folding in whipped cream.
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A batter made of egg whites and yolks that are whipped separately, then folded together.
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