Pâté Sablée
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| Pâté Brisée | ■■■■■■■ |
Pâté Brisée refers to a short crust pastry dough made with butter and eggs. Pâté is the French term . . . 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 | |
| Pate d'amandes | ■■■■■ |
Pate d'amandes is a French term that refers to almomd paste or marzipan which is made with equal weight . . . Read More | |
| En Chemise | ■■■■■ |
En Chemise is the French term which means "With their skin", generally referring to potatoes with skins . . . Read More | |
| Dough | ■■■■■ |
Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains) or leguminous . . . Read More | |
| Amandine | ■■■■■ |
Amadine is the French word for almond tartlets or varieties of almond-based pastries. Amandine is likewise . . . Read More | |
| Franzbrötchen | ■■■■■ |
Franzbrötchen in the food context refers to a traditional pastry from Hamburg, Germany, resembling a . . . Read More | |
| Petits Pates | ■■■■ |
Petits Pates is the French term meaning "small paste". Petits Pates refer to appetizers made from the . . . Read More | |