Viennoiserie
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VIENNOISERIE | show 🗑
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show | Also known as pâte feuilletée, mille feuille, or pasta sfoglia, baked dough with hundreds of light crisp layers. Used in sweet and savory dishes.
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show | First step in making Full Puff Pastry. It is the envelope of flour and water that forms the dough portion of the pastry
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PÂTON | show 🗑
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RAYER | show 🗑
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CHIQUETER | show 🗑
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DARTOIS | show 🗑
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PALMIER | show 🗑
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PITHIVIER | show 🗑
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show | Puff pastry straws or twists that can be either savory or sweet
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show | Made from a thinly rolled round of puff-pastry formed into a semicircle. Traditionally filled with stewed apples
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VOL-AU-VENT | show 🗑
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show | (thousand leaves) Traditional rectangular pastry layered with pastry cream and white fondant icing on top with chocolate lines
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show | Small pastry shells with a lid. They are a small version of a vol-au-vent
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FEUILLETÉ | show 🗑
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show | 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
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POULICHE | show 🗑
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show | A chocolate filled croissant. A 4 x 3-inch square of dough that has a chocolate stick wrapped inside.
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show | 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
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KRINGLE | show 🗑
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FLETNING | show 🗑
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show | Large wreath-shaped Danish
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show | 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
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ROGNURES | show 🗑
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