Pâté Brisée
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| Pâté Sablée | ■■■■■■ |
Pâté Sablée refers to a type of sweet, short crust dough. - Pâté is the French term for "paste or . . . Read More | |
| Pâté a Foncer | ■■■■■■ |
Pâté a Foncer refers to a shortcrust pastry dough made with butter and strengthened with water. Pâté . . . Read More | |
| Pâté Feuilletae | ■■■■■■ |
Pâté Feuilletae refers to a dough comprised of many alternating layers of butter and pastry. This is . . . Read More | |
| Pate Choux / Pâté Choux | ■■■■■ |
Pate Choux / Pâté Choux: Pâté Choux refers to a paste used to make cream puffs, eclairs, and other . . . Read More | |
| Pasta brise | ■■■■■ |
Pasta brise refers to a fresh pie or pastry crust dough made with flour, sugar, eggs and butter. It is . . . Read More | |
| En Chemise | ■■■■ |
En Chemise is the French term which means "With their skin", generally referring to potatoes with skins . . . Read More | |
| Mazarin | ■■■■ |
Mazarin refers to Danish, Norwegian and Swedish small sponge cake filled or stuffed with a mixture of . . . Read More | |
| Dough | ■■■■ |
Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains) or leguminous . . . Read More | |
| Pommes Dauphine | ■■■■ |
Pommes Dauphine or crispy potato puffs refer to a French potato dish made with butter, egg yolk, choux . . . Read More | |
| Tourer | ■■■■ |
Tourer is a French term which means "to turn". It is a term used to refer to the process of rolling and . . . Read More | |