Term
| A yeast roll rich in butter & eggs but relatively low in sugar, often made up w/a round topknot & baked in flaring, fluted tins. |
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| A type of sweet, crumbly topping made of fat, sugar and flour. |
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| A sweet yeast roll soaked in rum-flavored syrup. |
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| A rich, crescent-shaped roll made from a rolled-in dough that is low sugar. |
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| A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. |
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-comes from the word "paste."
-is basically a mixture of flour, liquid & fat.
-refers to both doughs & the products made from them. |
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Term
| Puff Pastry = fate feuilletee |
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Definition
| Eclair paste = pate a choux |
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Term
| Tart shells should be made thinner than for pies. |
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| For a large tart, a good choice for the crust would be a pate brisee. (it is similar to enriched pie pastry) |
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| Uneven rising and shapes in puff pastry products could be the result of 1) not letting dough relax, 2) using an improper rolling in procedure... |
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| ...3) uneven heat in the oven, and 4)uneven distribution of fat before rolling. |
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| To make eclairs and cream puffs, the dough used goes by 3 different names. What are they? |
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Definition
pate a choux, eclair paste, choux paste
(also, this dough should be used w/in the hour of making.) |
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| It is very important to bake cream puffs and eclairs thoroughly and to cool them slowly so they don't |
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| The best flour to use for making eclair paste is |
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| If the fruit pieces you are going to use in your tarts are hard, it is a good idea to ____until they soften. |
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| Saute them lightly in butter and sugar (NOT boil or microwave them.) |
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| A ___ is an apple dessert that is made in a skillet and cooked both on the stovetop and in the oven. |
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| An orange brulee tart is finished with a blowtorch or in the salamander. |
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| A Mirabelle Pithiviers is made using half of a bottle cap as a tool. |
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