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Pastry 2B (CSCA)

2B Enriched Breads

TermDefinition
BABA Small yeast cake containing raisins and soaked in rum or Kirsch syrup.
BRIOCHE Soft loaf or roll made from yeast dough enriched with butter and eggs. The word first appeared in 1404 and some believe the pastry originated in Brie.
GROSSE BRIOCHE A TETE Classic large brioche shape with a top knot.
PETITE BRIOCHE Same classic shape but smaller.
BRIOCHE EN COURONNE A ring shaped brioche that sometimes contains raisins.
FEUILLETE OF BRIOCHE Brioche dough that has additional butter layered in like a Danish, Croisssant or Puff Pastry
EN CROUTE Refers to anything inside a crust.
NANTERRE Individual bubble shapes lined up in a loaf pan.
KUGELHOPF Also know as kougelhof, gougelhlpf, or kouglof. The origin is Austrian but it is made all over Europe. It is a yeast cake made with raisins, currents, and cooked in tall, crown-like molds.
CHALLAH Traditional Jewish holiday bread usually eaten on Sabbath. Rich in eggs and flavored with honey and sometimes saffron. Usually braided or formed into a turban-shaped loaf
STOLLEN Very similar to brioche where dried fruits are incorporated. Traditional German bread eaten during the Christmas holiday
SAVARIN Large, ring-shaped gateau made of baba dough without raisins
Created by: CSCAStudy