For one of my classes this semester, one of the assignments was to define and learn a long list of vocabulary words. I didn't realize just how many pastry terms I didn't know until I looked at this list. I decided to go ahead and give you a peek at my first attempt so you can see just how lost I was:
Aspic -
Bakewell tart -
Basket weave -
Battenburg -
Beignet – kind of like a doughnut, served in New Orleans
Betty – like an apple brown betty?
Beveling – what makes a mirror expensive
Biscotin -
Blitz puff pastry -
Blown sugar – How they make all that amazing sugar art on TV
Boule de neige -
Brix hydrometer -
Bubble sugar -
Chiboust cream -
Cake comb -
Cat’s tongue -
Charlotte royal -
Chemiser -
Chinois -
Clafoutis -
Coffin – Yikes.
Cornelli lace -
Coupler -
Croquembouche – Christmas-tree-esque tower of balls of pastry covered in strands of sugar
Crumb coating – first layer of icing a cake to cover the crumbs so they don’t get in your final layer
Custard powder -
Dacquoise -
Dragee – those sprinkles I like that look like pearls
Enrobe -
Entremet -
Fairy floss – what the Tooth Fairy oughta leave instead of a quarter
Filigree work -
Financier – saw it on Top Chef, don’t know what it really is, some kind of cake
Floating island – saw it on Top Chef, don’t know what it really is
Food lacquer -
Fool – what I feel like looking at this list of vocab
Frangipane -
Gastronomy – the science of eating or something along those lines
Gianduja -
Ghee – crazy show about a bunch of singing high schoolers. Oh wait, that’s an H.
Glycerine – pretty good song
Indian pudding -
Intermezzo – intermission?
Japonaise – Japanese mayonnaise?
Kringle – The father of Christmas cookies?
Ladyfinger – the cakes used in Tiramisu
Lambeth method -
Luster dust – the stuff they paint on fondant on Ace of Cakes that makes it look metallic
Maryann pan -
Meyer lemon – expensive kind of lemon
Nappé –
Nonpareil – chocolate-chip-looking-candy covered in white sprinkles
Nougat – The middle of a 3 musketeers
Palmier –
Panna cotta – Italian dessert they are constantly making on cooking shows
Paris-brest –
Petit four Varitété
Piping Gel –
Pistole –
Pithivier –
Religieuse –
Rennet –
Ribbon stage – point in an egg foam when it will stand on itself like a ribbon. so maybe I learned this last week in class, but that counts!
Sfogliatelle –
Sheeter – Crazy machine we used to rolled out our croissant dough, kind of like a giant pasta machine
Springform pan – I know this one! I know this one! Cheesecake pan!
Tant-pour-tant –
Tarte Tatin –
Transfer sheet –
Vol-au-vent -
Wow! Needless to say, I was a little intimidated but also a little curious and a lot inspired, so I jumped right on it. Upon googling a few, I realized that some of these were just too ambiguous for my trusty search engine method of research. So I made myself wait a few days for my Pastry Chef Companion to arrive in the mail and then really got cracking:
Aspic – A clear gelatin preparation. In the pastry kitchen, made with fruit juices and may be a mold lining for riz à l’impératrice or other molded desserts.
Bakewell tart – An English tart with a puff pastry crust brushed with jam and filled with eggs, sugar, and butter. After the tar is baked, it is dusted with confectioners’ sugar or glazed with a simple icing or fondant. The tart was created by accident in Bakewell, England.
Basket weave – A cake-decorating technique resembling a basket weave, often used for bridal cakes. A vertical line of buttercream is piped on the sides of the cake from the bottom to the top. A series or horizontal lines are then piped across this vertical line, leaving space between each one. A second vertical line is piped over top of the edge of the horizontal lines, and then additional horizontal lines are piped, starting from the spaces found on the previous series of horizontal lines and over the new vertical line. Mostly are piped using the #47 or #48 piping tip.
Battenberg – A German checkerboard cake of pink and yellow cake squares held together with apricot jam and wrapped in marzipan. English favorite, also known as tennis cake.
Beignet – The French word for fritter. Refers to a doughnut-type yeast pastry popularized in New Orleans. The pastry is deep-fried and heavily dusted with confectioners’ sugar. May also be savory, and are best served warm.
Betty – A baked pudding of alternating layers of sweetened spiced fruits and buttered bread crumbs. Betties originated in colonial America and are also known as brown betty. Apple brown betty is the most well-known, made with apples and brown sugar.
Beveling – The act of cutting off the edge of an un-iced cake so as to soften and round the edge. Beveling is done when rolled fondant is placed over the cake, so that the edges will not tear. It also increases the area of the cake for decorating purposes.
Biscotin – A small, thin, crisp biscuit usually served with ice cream or other frozen desserts. It may also be served as a petit four with coffee and tea.
Blitz puff pastry – Blitz is the German word for lightning and refers to the quick preparation of this dough. The dough is prepared by the biscuit method and then rolled and folded like puff pastry. Although it is faster and easier to make than regular puff pastry, it does not have as many layers, does not rise as high, and the texture is not as fine. IT is often used for napoleons and other desserts that are layered with cream filling because it is crisp and flaky after baking.
Blown sugar – Pulled sugar that is blown into thin, decorative objects with the use of an air pump.
Boule de neige – “Ball of snow” in French, referring to either 1. A petit four of two small white meringues sandwiched together with chocolate buttercream and iced with vanilla buttercream before being rolled in grated chocolate or 2. A large cake with layers of genoise and vanilla buttercream, that once firm, is cut to resemble a ball and then enrobed in vanilla buttercream and rolled in shredded coconut.
Brix hydrometer – Uses the Brix scale to measure sugar concentrations using the refractions of light.
Bubble sugar – A decorative sugar technique made by pouring a prepared sugar syrup across the top of parchment paper that has been lightly covered with spirit alcohol. As the paper is lifted, the sugar runs down the paper and reacts with the alcohol to create an array of bubbles through the sugar. This may also be accomplished by spreading a thin layer of isomalt between 2 Silpats and baking it until the sugar melts and forms the desired bubble appearance.
Cake comb – A small, flat triangular hand-held tool with different size of serrated teeth on each of the edges. It is made of stainless steel and is used to create decorate curvy or straight lines on cake. Also known as icing comb or pastry comb.
Cat’s tongue – A crisp, dry, sweet cookie with an elongated, slightly rounded shape that resembles a cat’s tongue. The cookies may be flavored with citrus as well as chocolate or spices, and are traditionally sandwiched together with jam or a cream filling. Can be piped or molded. French name is langue-de-chat.
Charlotte royal – A cold charlotte made by lining a domed mold with small slices of jelly roll, packed tightly, then filled with a flavored Bavarian cream and topped with a round of sponge cake. Once chilled and set, the mold is inverted and glazed with apricot jam.
Chemiser – To coat or line the bottom or sides of a mold. This is done either to prevent food from sticking and allow for ease of unmolding or to be an integral part of the dessert, such as lining a flan mold with caramel.
Chinois – A metal sieve shaped like a cone, used to strain custards and sauces and for making purees by forcing the soft fruit through the mesh.
Clafoutis – A rustic French fruit tart made by placing a layer of black cherries in a fluted tart pan or dish and covering them with a thick, pancake-like batter. The batter puffs slightly when baked and produces a golden brown crust in between the tops of the cherries. Classically, the cherries are unpitted to add flavor. The top is dusted with confectioners’ sugar and it is served warm.
Coffin – The colonial American term for a pie crust.
Cornelli lace – A decorative technique used on cakes to create a lace pattern. The technique involves piping random curves all over the cake a #2 or #3 decorating tip. The curvy lines never touch each other.
Coupler – A two-piece plastic device used to attach a pastry tip to a pastry bag, allowing the tips to be changed without having to change the bag.
Croquembouche – French for “crisp in the mouth,” referring to a pyramid shaped dessert composed of cream puffs that have been filled with rich cream and dipped in caramel. The pyramid is embellished with an assortment of decorations that include spun sugar, candied fruits, nougatine, sugar flowers, royal icing, and marzipan sweets. Traditionally served at weddings, buffets, and First Communion celebrations.
Crumb coating – Technique for icing cakes where a thin layer of icing is spread in order to trap the crumbs in the icing so that they are less likely to resurface when the cake has the final icing coat applied.
Custard powder – A powdered thickening agent used in lieu of flour. Made up of cornstarch, arrowroot, vanilla, colorings, and sometimes sweetener. Typically needs to be added to liquids such as milk, cream, or water and cooked to remove the starchy flour.
Dacquoise – 1. A meringue disc that includes ground almonds folded in before baking, used in the preparation of confections, cake and petit fours. 2. A French cake of three hazelnut or almond meringue discs sandwiched together with sweetened whipped cream or flavored buttercream.
Dragée – 1. A French confection of an almond or other flavored center surrounded by a hard, shiny sugar coating. 2. Tiny, glossy gold or silver sugar balls used to decorate pastries and confections.
Enrobe – To coat a candy or pastry with chocolate, sugar, or fondant. Usually done by pouring rather than dipping.
Entremet – 1. French for “between courses,” referring to desserts served after the cheese course. 2. A composed dessert, which means it has several components that may be hot, cold, or frozen.
Fairy floss – The Australian term for cotton candy.
Filigree work – A cake decorating technique made by piping royal icing on a sheet of parchment paper. Once the pieces have hardened, they are attached to the cake. The pieces may be one dimensional or made multidimensional by attaching server pieces together. Generally large and used as adornments for the tops of cakes or between tiers.
Financier – A delicate sponge-like cake made with egg whites, beurre noisette, and ground almonds. They are dry so that when financiers ate them on the floor of the Stock Exchange they would not get their fingers sticky.
Floating island – A dessert of poached meringue balls topped with caramel and served in a pool of crème anglaise.
Food lacquer – A food-grade product used to add shine and protection to chocolate and sugar showpieces. Available in both glossy and matte.
Fool – A chilled British dessert of strained fruit puree that is sweetened and mixed with twice its volume of whipped cream. Dates back to the 15th century.
Frangipane – An almond cream used as a filling for pastries such as pithivier and jalousie or baked as a cake and used as a base for petit four glace and other pastries.
Gastronomy – The art and science of gourmet food, drink and dining.
Gianduja – 1. Smooth and creamy Swiss mixture of dark or more commonly, milk chocolate and roasted hazelnut paste. 2. Confections made with chocolate and hazelnuts.
Ghee – A cross between clarified butter and beurre noisette, produced by slowly melting the butter to separate the milk solids and then simmering it until the moisture evaporates and the milk solids brown. The result is a nutty caramel-like flavor that is popular because of its high smoke point. Originated in India using buffalo milk.
Glycerine – A sugar alcohol obtained from three fatty acids that produce triglyceride. Odorless, colorless, and syrupy, and used in the commercial production of candies and confections.
Indian pudding – also known as hasty pudding, a colonial American dish of cornmeal mush sweetened with molasses, maple syrup, or honey, served for breakfast or dessert.
Intermezzo – A refreshing dish, usually sorbet, served in between courses to cleanse the palate.
Japonaise – A French baked meringue made with ground almonds or hazelnuts.
Kringle – 1. The Norwegian name for a Christmas butter cookie with lemon flavor. 2. A flat, wide Danish pastry made from flaky dough and filled with fruit or nuts. Also called Racine Danish kringle.
Ladyfinger – A delicate individual sponge cake that resembles a large, fat finger. Also known as biscuit de savoie or biscuit à la cuiller (spoon cookie) and used in charlottes, trifles, and tiramisu.
Lambeth method – A highly decorate and ornate style of cake decorating created by Joseph A. Lambeth in the late 19th century to early 20 century. Uses a lot of intricate piping to create scrollwork, leaves, flowers, etc.
Luster dust – also known as pearl dust, a colored, edible dusting powder used to give a pearlescent sheen to gum paste, fondant, and pastillage. May be mixed with a clear alcohol to make it liquid enough to be painted on a surface.
Maryann pan – A baking pan with a convex bottom to give the baked product a hollowed-out center that is then typically filled with fruit or cream.
Meyer lemon – a cross between an orange and a lemon, with a thin, smooth lemony skin. Prized for sweeter, less acidic flavor, available from October to May.
Nappé – French for “to cover,” used in the pastry kitchen to mean “to coat the back of a spoon.” Used in production of sauces, crème anglaise to determine thickness.
Nonpareil – 1. A tiny sugar pellet for decorating cakes and other baked goods, available in many colors 2. A small flat chocolate candy covered tiny white sugar pellets
Nougat – A sweet made with a cooked mixture of sugar, honey, and nuts, eaten as candy or used as an ingredient. Ingredients, texture, and production method vary by country. Susceptible to humidity.
Palmier – The French word for palm leaves, referring to crisp, buttery strips of puff pastry that have been rolled up to resemble a palm leaf. Topped with sugar, which caramelizes as it is baked. Also referred to as “elephant ears.”
Panna cotta – The Italian term for “cooked cream,” referring a light, refreshing eggless custard often molded and served with fresh fruit or sauce. Made by simmering cream, milk, sugar, and a flavoring and setting with gelatin.
Paris-brest – A French pastry that consists of a pâte à choux piped into a ring, topped with sliced almonds, and baked. Once cooled, it is sliced in half horizontally and filled with a praline flavored cream. Other variations omit the almonds and may be filled with whipped cream or crème diplomat.
Petit four Varitété – All petit fours that do not fall into the main categories, such as savory petit fours.
Piping Gel – A smooth, jelly-like, translucent, ready-made mixture of sugar, corn syrup, ad gum Arabic. May be tinted with food coloring and used to decorate cakes and pastries.
Pistole – A packaging term for couverture that refers to small round discs of chocolate – reduces the amount of chopping, and the uniform size and shape assist in even melting.
Pithivier – A French dessert that consist of two large round circles of puff pastry that are filled with frangipane, the edges are scalloped, and the egg-washed top is scoring into a sunburst design. Traditionally served as Twelfth Night cake in the Orleans region of France.
Religieuse – The French word for nun, referring to a pastry of two pâte à choux puffs, one larger and one smaller, that are filled with a flavored pastry cream and glazed with fondant of the same flavor. The smaller choux is attached to the top off larger choux and decorated with buttercream of the same flavor.
Rennet – A coagulating enzyme obtained from the stomach lining of a young animal, usually a calf. It contains an enzyme called rennin, which causes the milk to curdle. Used to make cheese and junket, and is available in either tablet or powdered form. There is also a form of vegetable rennet available to make kosher and vegetarian cheese, which comes from similar plant enzymes.
Ribbon stage – When a product has been whipped to a ribbon-like consistency, and the spoon or whip can be lifted up, moved from side to side, and the batter falls in ribbons.
Sfogliatelle – A scallop-shaped pastry from Napes made with a flaky pastry dough filled with a creamy mixture of ricotta cheese, semolina, and flavorings such as cinnamon, vanilla, candied fruit, or chocolate
Sheeter – A fairly large piece of kitchen equipment used to evenly roll out dough, marzipan, fondant, gum paste.
Springform pan – A round, straight sided baking pan with a removable bottom.
Tant-pour-tant – A French term that refers to a mixture of equal parts by weight of superfine sugar and ground almonds. Used in the production of cookies, batter, and petit fours.
Tarte Tatin – A French upside-down apple tart, traditionally served with crème frâiche.
Transfer sheet – A small, rectangular sheet of clear acetate used to transfer designs onto chocolate – designs are printed on with color cocoa butter, and are available in hundreds or designs or can be custom made. The decorated chocolate is popular as a garnish or to wrap around the sides of cakes or desserts.
Vol-au-vent – The French term for “flying in the wind,” referring to a light-as-a puff pastry container that resembles a small pot with a lid. Usually filled with a warm savory mixture, may be filled with sweet mixtures as well.
So there you have it! If you were ever curious, now you know! And if you weren't, you're probably really bored right now! I must say, I feel a little more legit now that I know some of the pastry world lingo. Now I have to work on pronouncing it all...
Oh and because I hate a post with no pictures, some strawberry cupcakes with strawberry buttercream I made this week for a cookout:
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