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Baking 3 (CSCA)

CSCA - Puff Pastry

DÉTREMPE First step in making Full Puff Pastry. It is the envelope of flour and water that forms the dough portion of the pastry.
PÂTON The package of the dough (detrempe) with the butter enclosed inside.
RAYER Parallel or squiggly lines decorating the top of a pastry. They would traditionally appear on the top of a pithivier.
CHIQUETER Small indentations or cuts on the edge of a pastry. These are decorative but also help in the even rise of the pastry. They also are traditionally used to decorate a pithivier.
PITHIVIER Traditional French pastry. It is two rounds of Puff Pastry filled with an almond filling.
PALMIER Can be either savory or sweet. It is a small Puff Pastry made in the shape of a palm leaf.
SACRISTAN Puff pastry straws or twists that can be either savory or sweet.
VOL-AU-VENT A large puff pastry shell filled with either a sweet or savory.
NAPOLEON (MILLE FEUILLES) Traditional rectangular pastry layered with pastry cream and white fondant icing on top with chocolate lines.
BOUCHÉE Small pastry shells with a lid. They are a small version of a vol-au-vent.
FEUILLETÉ Small rectangular shaped puff pastry used usually as an appetizer. It is cut in half and filled.
Created by: CSCAStudy