Abaisee
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| Roulade | ■■■■■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More | |
| Abaisse | ■■■■■■■■ |
Abaisse is the French food term which means "rolled-out pastry". It refers to a term in pastry-making . . . Read More | |
| Mazarin | ■■■■■■ |
Mazarin refers to Danish, Norwegian and Swedish small sponge cake filled or stuffed with a mixture of . . . Read More | |
| Zuccotto | ■■■■■■ |
Zuccotto refers a molded and richly layered pastry cream filled sponge cake dessert. It is widely believed . . . Read More | |
| Bolo de Rolo | ■■■■■■ |
Bolo de Rolo refers to Brazil's is a thin sponge cake rolled in to a log with a filling of Doce de Goiaba . . . Read More | |
| A la mode | ■■■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
| Cassata siciliana | ■■■■■ |
Cassata siciliana also known as Cassata alla Siciliana refers to a traditional sweet from the province . . . Read More | |
| Chef patissier | ■■■■■ |
Chef patissier is a French term which means "pastry chef". It refers to a person who is skilled and in . . . Read More | |
| Abaisser | ■■■■■ |
Abaisser is a French verb "to roll out, thinly", as in pastry. It also means to reduce. It also means . . . Read More | |
| Boulette | ■■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |