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Culinary and Technical Terms
Related to Pastry Products, Are sweet baked…
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Are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with a high fat content and crispy texture, such as shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts, and spices
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Pastry case - made of pastry that is filled with fruit, custard etc to make a tart or flan.
Creme Pattissiere - thick, creamy custard made of simple ingredients and usually flavored with vanilla most often used in fruit tarts and cream puffs
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Dacquoise - meringue from Dax France that incorporates flour and nut meal (typically hazelnut and/or almond) and is frequently used to
make cakes and pastries
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Brioche - pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb
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Biscuits - batter made of egg whites and yolks that are whipped separately, then folded together
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Macaroons - sandwich cookie made with two feather-light meringues held together by ganache, buttercream or preserves
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Marzipan -
mixture of almond paste, sugar and com syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes
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Ganache - glaze, icing, sauce, or filling for pastries made from chocolate and cream
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