Entremet
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| Abaisee | ■■■■■ |
Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . 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 | |
| Amandine | ■■■■■ |
Amadine is the French word for almond tartlets or varieties of almond-based pastries. Amandine is likewise . . . Read More | |
| Gesztenyepüré | ■■■■■ |
Gesztenyepüré is one of the Hungarian sweets/desserts, referring to Chestnut Puree. It is one of the . . . Read More | |
| Châtaigne | ■■■■■ |
Châtaigne: In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type . . . Read More | |
| A la grecque | ■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| Entree | ■■■■ |
Entree is a French term which means the main dish of a meal. It is used to be referred to as the dishes . . . Read More | |
| Bonne-bouche | ■■■■ |
Bonne-bouche: Bonne bouche referring to a small savoury canape served as an appetiser or as a savoury . . . Read More | |
| Remouillage | ■■■■ |
Remouillage French word that means "re-wetting". It is a stock that is made from bones that have already . . . 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 | |