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Pastry 13A (CSCA)
Viennoiserie
| Term | Definition |
|---|---|
| VIENNOISERIE | Term describing baked products other than bread: croissants, Danish, milk-bread rolls, fruit buns or anything from puff or rough puff pastry. |
| PUFF PASTRY | Also known as pâte feuilletée, mille feuille, or pasta sfoglia, baked dough with hundreds of light crisp layers. Used in sweet and savory dishes. |
| 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. |
| DARTOIS | Hot pastry or hors d’oeuvre comprising two strips of puff pastry enclosing a savory or sweet filling. |
| PALMIER | Can be either savory or sweet. It is a small Puff Pastry made in the shape of a palm leaf |
| PITHIVIER | A traditional French pastry. Large, round, puff-pastry tart with scalloped edges and filled with an almond filling |
| SACRISTAN | Puff pastry straws or twists that can be either savory or sweet |
| TURNOVER | Made from a thinly rolled round of puff-pastry formed into a semicircle. Traditionally filled with stewed apples |
| VOL-AU-VENT | A large case of puff pastry served hot with a sweet or savory filling |
| NAPOLEON (MILLE FEUILLES) | (thousand leaves) 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. |
| CROISSANT | French word meaning crescent or crescent-shaped. Composed of butter-rich yeast dough with sweet or savory filling. Plain croissants are usually eaten in France and Italy for breakfast with coffee or milk |
| POULICHE | Sponge for the dough portion of croissant |
| BÂTON AU CHOCOLAT | A chocolate filled croissant. A 4 x 3-inch square of dough that has a chocolate stick wrapped inside. |
| DANISH | Rich yeast dough with milk and eggs, into which butter has been folded into the dough. Cut into various shapes and filled with jams, jellies, almond paste etc |
| KRINGLE | Pretzel-shaped large Danish |
| FLETNING | Large braid-shaped Danish |
| KRANS | Large wreath-shaped Danish |
| REMONCE | Butter and sugar paste spread on Danish before adding a filling (usually almonds or marzipan). It can be granulated sugar or brown sugar and can also contain cinnamon or vanilla |
| ROGNURES | Scraps of puff pastry. When re-rolled they will produce pastries with an uneven texture and a low rise |
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