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 | |
Dough | ■■■■■ |
Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains) or leguminous . . . Read More | |
Pastry | ■■■■■ |
Pastry is baked food made with a dough of flour, water and shortening . . . Read More | |
French Buttercream | ■■■■ |
French Buttercream is also known as Common Buttercream is a type of Buttercreama rich buttercream which . . . Read More | |
Pâte à Bombe | ■■■■ |
A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other . . . Read More | |
Anglaise sauce | ■■■■ |
Anglaise sauce is a French term literally means "English sauce". . . . Read More | |
Choron | ■■■■ |
Choron (a la Choron ) refers to a garmish made from artichoke hearts (artichoke bottom) filled with green . . . Read More | |
Meunière | ■■■■ |
Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or . . . Read More | |
Short | ■■■■ |
Short refers to a culinary term indicating a high proportion of fat to flour, examples are shortbread, . . . Read More | |
Bolillos | ■■■■ |
Bollillos refer to Mexican yeast bread/rolls. It is Mexico's savory, course, crusty oval white bread . . . Read More |