* Abaisser (AH bay say):
to roll out dough with a rolling pin or dough roller.
* Abricoter (ah bree coh tay):
to cover a tart with apricot glaze in order to protect it from oxidation and bacteria.
* Apprêter (AH preh tay):
to let leavened dough, such as brioche dough, ferment a second time before baking it.
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* Bavarian cream:
a molded dessert made of crème anglaise or fruit sauce mixed with gelatin and topped with whipped cream.
* Bec d’oiseau (bek dwah zoh):
the soft peak that naturally forms when lifting the whisk from a bowl of beaten egg whites and sugar, such as when making French-style meringue.
* Beurre pommade (burr poh mad):
soft butter that can easily be added to preparations such as crème mousseline or crème patissière.
* Biscuit Joconde (bee skwee joh kond):
a light, airy sponge cake made with almond flour and egg whites, often used as a base in entremets.
* Blanchir (blon sheer):
to vigorously whisk together eggs and sugar until pale and foamy.
* Cartouchière (car toush yair):
a tight succession of poached ladyfinger cookies arranged side by side around a cake at a slight slant.
* Chablonner (SHAH blon nay):
to coat a cake or cookie with a fine layer of chocolate so as to create a protective shell.
* Chemiser (SHeH mee zay):
to coat the inside of a mold before adding a filling to prevent the finished product from sticking to the mold.
* Chiqueter (SHeek tay):
to lightly score the cut edges of rolled-out dough with a knife to help ensure that it rises straight and evenly.
* Coller (koH lay):
to add gelatin to a mixture in order to thicken or set it. Crème anglaise is collée to make Bavarian cream.
* Corner (kornay):
a technical term used to describe scraping out a container to avoid wasting its contents.
* Corne (korn):
a tool used to scrape out containers to avoid wasting their contents.
* Crème pâtissière (krem pah teess yAir):
a base cream made with milk, sugar, flour and eggs that can be flavored if desired. It is used to garnish choux, éclairs or mille-feuilles, for example.
* Cuisson à blanc (kwee son AH blon):
to blind bake a crust. Remember to let the dough rest in the fridge so it hardens and bake it until it begins to brown.
* Détendre (day ton druh):
to soften dough or thin a batter by adding cream, milk or eggs.
* Détrempe (dAy trom puh):
a pâte feuilletée before tourage, meaning before the addition of butter.
* Dorer (doH ray):
to brush dough with a thin layer of egg wash before baking it to give it an attractive color.
* Ecrémer (Ay kray may):
to whisk butter and sugar until creamy. Butter and sugar are écrémés to make almond cream or pâte sucrée.
* Etuve (Ay too vuh):
a closed container used to help leavened dough rise at a given temperature and humidity level.
* Façonner (faH son nay):
to give dough a particular shape.
* Filmer en contact (fil may on con tahct):
to cover a preparation with plastic wrap to protect against oxidation and bacteria. Crème pâtissière has to be filmée en contact immediately after cooking.
* Fleurer (fluh ray):
to dust a work space with a fine layer of flour to prevent sticking.
* Foisonner (fwah zon nay):
to work a cream or batter to increase its volume and lighten it.
* Fondant (fon don):
a sugar and water mixture used to decorate pastries. Fondant is white but can be colored.
* Fraiser (frAy zay):
to vigorously crush dough with the heel of the palm to ensure smoothness and evenness.
* Génoise (jeHn waz):
a sponge cake made with whole eggs, sugar and flour that is mostly used in entremet-style pastries.
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* Organic yeast:
a microscopic fungus that multiplies by budding. In a humid and lukewarm environment, it starts fermenting, which releases carbon dioxide. When trying to escape, these carbon dioxide bubbles make dough rise.
* Massage butter, to:
to knead butter so it becomes more elastic.
* Mille-Feuille or Napoleon:
a pastry made of 3 layers of pâte feuilletée and 2 thick layers of crème pâtissière.
* Meringuer (meh rihn gay):
to coat a pastry with a layer of meringue.
* Panade (paH naH duH):
choux dough before eggs are added to it.
* Pâte feuilletée (paH tuh feh ye tay):
a dough that goes through several turns and which puffs during baking.
* Pêcher Mignon (pay shay mee neeon):
an entremet made with génoise, peach, crème mousseline and coated with cream.
* Parer (paH ray):
to trim the unnecessary parts of a preparation before using it. Génoise is parée before being placed at the bottom of a round mold.
* Pasteurise, to:
to bring a mixture to a given temperature before quickly cooling it.
* Pâte à bombe (paH taH bom buH):
a dough made from eggs beaten with a whisk and mixed with a hot syrup.
* Pâte brisée (paH tuH bree zay):
an ideal crust for moist or liquid fillings.
* Pâte à choux (paH taH shoo):
a panade to which beaten eggs are added.
* Pâte sablée (paH tuH saH blay):
a dough that gets its name (“sandy crust”) from the sanding technique used to make it.
* Pâte sucrée (paH tuH soo cray):
a buttery crust used to make small sugar cookies or rich tarts.
* Pétrir (pay treer):
to work or knead dough (leavened dough) by mixing in as much air as possible to make it airy and creamy.
* Plaquer (plah kay):
to arrange pastries on a baking sheet before baking.
* Pointer (pwahn tay):
to let leavened dough rest during the first fermentation cycle, before façonnage.
* Pousse (pooss):
the fermentation stage of leavened dough. It describes the rising of dough due to yeast.
* Puncher (pun shay):
to soak a preparation with a liquid like syrup or alcohol to give it flavor. This process is used with génoise or baba au rhum for example.
* Rabattre (raH baH truH):
to fold in dough several times.
* Rayer (ray eeay):
to decorate dough or a crust with the tip of a knife or the back of a fork after applying an egg wash. The galette des rois is rayée.
* Break the dough, to:
to remove gas from a pâte levée after its first rest period to make it stronger and reinforce its gluten network.
* Royal :
a dessert made of dacquoise, crunchy praliné and black chocolate mousse and coated with chocolate icing.
* Ruban (roo bon):
the natural flowing movement of a batter that’s smooth and even.
* Sabler (saH blay):
to rub a flour and butter mixture between one’s fingers.
* Serrer au sucre (say rHay oh soo cruh):
to progressively add sugar to a preparation to bind it.
* Sirop (see roH):
a sugar and water mixture that’s boiled to a roll and used to soak a génoise or make viennoiseries shine. It can be enhanced with alcohol or other flavors.
* Siroter (see roH tay):
to soak a pastry or coat viennoiseries to make them shine.
* Tamiser (taH mee zay):
to use a drum sieve to remove lumps from dry ingredients such as flour.
* Taux de cendre (toH duh san druh):
the weight of the ashes remaining after burning 5 grams of flour. It’s used to define the type of flour and to determine its purity.
* Tourer (too ray):
to roll out a ball of puff pastry into a rectangle before folding it 3 or 4 times.
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