Pâté Brisée refers to a short crust pastry dough made with butter and eggs. - Pâté is the French . . . Read More

Pâté a Foncer refers to a shortcrust pastry dough made with butter and strengthened with water. Pâté . . . Read More

Pâté Feuilletae refers to a dough comprised of many alternating layers of butter and pastry. This is . . . Read More

Pate Choux / Pâté Choux: Pâté Choux refers to a paste used to make cream puffs, eclairs, and other . . . Read More

Pate d'amandes is a French term that refers to almomd paste or marzipan which is made with equal weight . . . Read More

En Chemise is the French term which means "With their skin", generally referring to potatoes with skins . . . Read More

Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains) or leguminous . . . Read More

Amadine is the French word for almond tartlets or varieties of almond-based pastries. Amandine is likewise . . . Read More

Petits Pates is the French term meaning "small paste". Petits Pates refer to appetizers made from the . . . Read More

Cotignac is a Quince paste; an ancient delicacy from Orléans . The most famous of these pastes is the . . . Read More