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Viennoiserie

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Term
Definition
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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