Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
GANACHE 2
GANACHE ganache cream
This chocolate cream may be prepared with crÅme fraöche instead of heavy cream, and is used as a filling, frosting, or decoration for cakes and pastries. @
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
Brioche is made from leavened dough, either sweet or savory, and is used extensively in baking. It may be served filled or plain, in various shapes. The traditional brioche mold is round, with fluted, sloping sides. It is important to use high quality products for brioche, and to master the technique of making this delicate dough.
When prepared as a savory dough, the sugar is excluded and the brioche is often wrapped around various meats, salmon, game, pëtÄs, and sausages.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
Fritters are made from a simple leavened batter, which may be sweet or savory. Fritter batter is often deep-fried by itself in balls, or used to coat fruit (banana, apple, pineapple) and then deep-fried. Savory fritter batter may be mixed with vegetables or seafood, deep-fried, and served with various tartare or tomato sauces. @
FAT 2
FAT deep-fat thermometer
A high-registering thermometer (to 400 F) that can be read from a distance. This is used when deep frying and can be replaced with an adequate candy thermometer.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
Butter cream consists of butter, sugar, and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.
To make meringue mushrooms, pipe small mounds of meringue and then pipe the same number of small flat discs. Let these dry in a warm oven (175 F) for 1 to 2 hours. Stick them together (one mound on each disc) with some butter cream, mousse or frosting from the recipe.@
PASTE 2
PASTE almond paste
Almond paste, also called marzipan, is a combination of ground almonds, sugar, and egg whites.
The soft paste can be bought in specialty stores, and then colored, rolled out, and/ or molded at home. It is commonly used to cover cakes instead of frosting, or to fill candies. It can be sculpted into forms such as flowers, miniature fruits and vegetables, and animals, and used to decorate pastry.@
CAKE 2
CAKE basic cake
This sponge cake has a soft, light texture, due mainly to its preparation from egg whites that have been whipped into stiff peaks and thus contain much air.
It serves as the base for many cakes that are filled with cream.@
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, resembling a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
CRYSTALLIZED 2
CRYSTALLIZED
Fruits, citrus fruit rinds, nuts, or flowers, that have been repeatedly dipped in a sugar syrup until saturated and glazed.
These may also be called "candied."@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
The outer rind of a citrus fruit which can be removed with a vegetable peeler, and which is often julienned or grated for dessert recipes. The zest contains the color and scented oil of the citrus fruit and must be separated from the bitter white pith. Zests are commonly candied, dipped in chocolate, or pickled.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over. @
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
EGG 2
EGG egg dish
A small, round porcelain or earthenware dish, with low, sloping sides and two handles. Eggs or custards are usually baked in these. Wide, shallow ramekins may be substituted.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
BRULEE 2
BRULEE crÅme br₧lÄe
Meaning literally "burned cream," this classic French dessert consists of soft custard topped with a crisp layer of caramel or caramelized sugar.@
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
Lady fingers are small, individual sponge cookies, made from cake batter that is piped into sticks. They are served "dry" with certain wines, coffees, and ice creams, and are used in desserts such as the French "charlotte" or the Italian "tiramisu," where they absorb the liquid and flavor of the other ingredients.
Lady fingers may be stored in an airtight container for several weeks. Good-quality lady fingers (often an Italian brand) can be bought in most markets.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over. @
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
Large-crystalled, moist, light brown sugar of Caribbean origin.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
CARAMELIZE 2
CARAMELIZE
1) To briefy broil a cake or pastry that is covered with sugar until it develops a shiny, slightly hard crust.
2) To heat sugar or sugar syrup until it turns into a golden liquid (caramel).
3) To glaze a fruit or pastry with caramel, or to coat a mold with caramel.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
CHAUD 2
CHAUD chaud-froid
This French term meaning "hot-cold" is thought to have been coined in the eighteenth century to describe a hot dish that was served cold, similar to a "leftover." A chaud-froid is typically a savory dish of poultry, game, meat or fish, cooked in sauce, glazed with aspic, and then chilled.@
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
Lady fingers are small, individual sponge cookies, made from cake batter that is piped into sticks. They are served "dry" with certain wines, coffees, and ice creams, and are used in desserts such as the French "charlotte" or the Italian "tiramisu," where they absorb the liquid and flavor of the other ingredients.
Lady fingers may be stored in an airtight container for several weeks. Good-quality lady fingers (often an Italian brand) can be bought in most markets.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
GANACHE 2
GANACHE ganache cream
This chocolate cream may be prepared with crÅme fraöche instead of heavy cream, and is used as a filling, frosting, or decoration for cakes and pastries. @
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
ZEST 2
ZEST
The outer rind of a citrus fruit which can be removed with a vegetable peeler, and which is often julienned or grated for dessert recipes. The zest contains the color and scented oil of the citrus fruit and must be separated from the bitter white pith. Zests are commonly candied, dipped in chocolate, or pickled.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
ROYAL 2
ROYAL royal icing
This delicate frosting is used to decorate many fancy desserts. It consists of egg whites that have been beaten until firm with confectioners' sugar and lemon juice, and it has the ideal stiff consistency for piping intricate designs. Experiment with various piping tubes to make roses, lattice, and rosette designs. Use a small round tube in order to write. @
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
This custard is made from an egg base, and is used as a dessert by itself, or topped with caramel, fruit, or other sweet ingredients.
A traditional flan mold or "ring" is metal with shallow, straight or fluted sides. A tart pan or a shallow springform pan may be used.@
GRATIN 2
GRATIN gratin dish, cook au gratin
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
Lady fingers are small, individual sponge cookies, made from cake batter that is piped into sticks. They are served "dry" with certain wines, coffees, and ice creams, and are used in desserts such as the French "charlotte" or the Italian "tiramisu," where they absorb the liquid and flavor of the other ingredients.
Lady fingers may be stored in an airtight container for several weeks. Good-quality lady fingers (often an Italian brand) can be bought in most markets.@
PUREE 2
PUREE purÄe
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over. @
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This cake is made from supple, leavened dough that is baked in a mold, flavored with rum syrup, and topped with fruit or cream.
The savarin mold is a low-sided, round, tube mold. It may be used for savarin cake, or for mousse or gelatin (aspic) molds.@
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
BLANCHED 2
BLANCHED
Blanching is the process of putting a food into boiling salted water, skimming the water, removing it when the water returns to a boil, and cooling it immediately in iced water. Fruits and vegetables that have thin skin are blanched in order to loosen the skin and facilitate peeling, as are certain nuts. Rice and potatoes may be blanched to remove starch, and meat may be blanched before cooking to remove salt. Blanching is a way to precook and set the color of food.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
FRAICHE 2
FRAICHE crÅme fraöche
A dense strong flavored French cream that is an essential element of French cuisine. Originally made from unpasteurized cream, it is commonly manufactured in many countries by reculturing pasteurized cream, and can be made at home by combining cream with (in order of preference) buttermilk, sour cream, or yogurt.@
A small, round porcelain or earthenware dish, with low, sloping sides and two handles. Eggs or custards are usually baked in these. Wide, shallow ramekins may be substituted.@
FLAN 2
FLAN
This custard is made from an egg base, and is used as a dessert by itself, or topped with caramel, fruit, or other sweet ingredients.
A traditional flan mold or "ring" is metal with shallow, straight or fluted sides. A tart pan or a shallow springform pan may be used.@
Lady fingers are small, individual sponge cookies, made from cake batter that is piped into sticks. They are served "dry" with certain wines, coffees, and ice creams, and are used in desserts such as the French "charlotte" or the Italian "tiramisu," where they absorb the liquid and flavor of the other ingredients.
Lady fingers may be stored in an airtight container for several weeks. Good-quality lady fingers (often an Italian brand) can be bought in most markets.@
PUREE 2
PUREE purÄe
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert. @
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
POACH 2
POACHED
Food that is immersed in simmering liquid, and is thus cooked gently and slowly. Poaching is a preferred cooking method for delicate foods such eggs, fruit, or fish.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
This crumb crust is rich in butter and has a velvety but dry texture. Instead of being rolled out, it is rubbed between one's palms so as to crumble it, and then pressed together. It is an essential element in many tarts and small dry cakes.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden. @
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a fine powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
SOUFFLES 2
SOUFFLE soufflÄ
An extremely delicate preparation in which whipped egg whites are folded into a mixture just before it is cooked. The air in the egg whites causes the soufflÄ to rise as it bakes, becoming fluffy and voluminous. SoufflÄs must be served immediately upon their removal from the oven so that they do not "fall." Dessert soufflÄs are often based on fruit purÄe or chocolate, while savory soufflÄs can include cheese, purÄed white meat or seafood, herbs, and vegetables.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
CrÉpes are thin pancakes made from either a sweet or a savory liquid batter. The batter is easy to prepare, and then requires only a hot greased pan for frying.
Regional specialties vary throughout France, and crÉpes are fried on crÉpe irons at street-corner stands in every city. CrÉpes can be served plain, sprinkled with sugar or liqueur, or spread with jam, cream, or chocolate. They are often filled with fruit, cheese sauces, fish, meat, or vegetables.@
SOUFFLE 2
SOUFFLE soufflÄ
An extremely delicate preparation in which whipped egg whites are folded into a mixture just before it is cooked. The air in the egg whites causes the soufflÄ to rise as it bakes, becoming fluffy and voluminous. SoufflÄs must be served immediately upon their removal from the oven so that they do not "fall." Dessert soufflÄs are often based on fruit purÄe or chocolate, while savory soufflÄs can include cheese, purÄed white meat or seafood, herbs, and vegetables.@
CRYSTALLIZED 2
CRYSTALLIZED
Fruits, citrus fruit rinds, nuts, or flowers, that have been repeatedly dipped in a sugar syrup until saturated and glazed.
These may also be called "candied."@
PUREE 2
PUREE purÄe
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
PRALINES 2
PRALINES
This candy is made by cooking equal weights of sugar and nuts (traditionally almonds and/ or hazelnuts) until caramelized. The mixture is then spread on a flat, nonstick surface and allowed to dry. When hard, it is ground into a fine powder for use in dessert preparations. Blocks of praline paste can be bought and ground at home.
Pralines are a popular sidewalk sweet; in many places street-vendors toast nuts in caramel in huge copper basins, and package them while still hot in paper cones or bags.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
CHOUX 2
CHOUX
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
MOUSSELINE 2
MOUSSELINE mousseline cream
Mousseline consists of crÅme pëtissiÅre that is "mounted:" mixed with butter during the final stage of preparation to increase its volume. It is ideal for filling choux pastry, since the addition of butter adds consistency and thus prevents the cream from softening too quickly. @
COUVERTURE 2
COUVERTURE couverture chocolate
Due to a high cocoa butter content which enables this chocolate to melt at a lower temperature and gives it a smooth consistency, it is ideal for coating or decorating fruit, cookies and desserts. Couverture or "coating" chocolate can be obtained in block or liquid, white, milk, bittersweet or semisweet.@
A French fresh cheese that is smooth and white with a mild flavor. Another fresh cheese, such as ricotta or cottage cheese, can be substituted depending on the recipe. Fromage blanc is an ingredient in various desserts and sauces, and may be served plain or spiced.@
EGG 2
EGG egg dish
A small, round porcelain or earthenware dish, with low, sloping sides and two handles. Eggs or custards are usually baked in these. Wide, shallow ramekins may be substituted.@
INSTANT 2
INSTANT instant-reading thermometer
A thermometer registering up to 200 F that is used to measure the temperature of oven-cooked foods.@
SABAYON 2
SABAYON
Sabayon, similar to the Italian "zabaglione," is a foamy sauce based on whisked egg yolks. It is usually flavored with wine or spirits, and may be combined with whipped egg whites at the end of preparation. Sabayon sauce may top fruit to be cooked au gratin, or it may accompany ice cream, pudding, and pastry.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
PATISSIERE 2
PATISSIERE crÅme pëtissiÅre
Also called pastry cream in English, crÅme pëtissiÅre is a thick, vanilla flavored cream that is used extensively in baking as a filling for pastries such as NapolÄons, millefeuilles, and fruit tarts.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
PATISSIERE 2
PATISSIERE crÅme pëtissiÅre
Also called pastry cream in English, crÅme pëtissiÅre is a thick, vanilla flavored cream that is used extensively in baking as a filling for pastries such as NapolÄons, millefeuilles, and fruit tarts.@
MARBLE 2
MARBLE
To decorate a dish with a design resembling marble, often done by streaking lines of a coulis or melted chocolate across a sauce of another color, and then lightly drawing a knife in the other direction across the lines.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
COUVERTURE 2
COUVERTURE couverture chocolate
Due to a high cocoa butter content which enables this chocolate to melt at a lower temperature and gives it a smooth consistency, it is ideal for coating or decorating fruit, cookies and desserts. Couverture or "coating" chocolate can be obtained in block or liquid, white, milk, bittersweet or semisweet.@
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
SIMMER 2
SIMMER
To boil gently over a low heat.@
POACH 2
POACHED
Food that is immersed in simmering liquid, and is thus cooked gently and slowly. Poaching is a preferred cooking method for delicate foods such eggs, fruit, or fish.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
CrÉpes are thin pancakes made from either a sweet or a savory liquid batter. The batter is easy to prepare, and then requires only a hot greased pan for frying.
Regional specialties vary throughout France, and crÉpes are fried on crÉpe irons at street-corner stands in every city. CrÉpes can be served plain, sprinkled with sugar or liqueur, or spread with jam, cream, or chocolate. They are often filled with fruit, cheese sauces, fish, meat, or vegetables.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
FLAMBE 2
FLAMBE flambÄ
To pour liqueur over food, set it alight, and let the alcohol burn away, thus enhancing the flavor.@
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
COMPOTE 2
COMPOTE
1) Fruit cooked in sugar syrup, most often served as a dessert or used as a filling for pastries.
2) Meat or vegetables cooked slowly in a sauce until their consistency resembles a purÄe.
3) A long-stemmed glass dish for serving compotes, sweets, or nuts.@
QUINCE 2
QUINCE
The quince is a rare fruit in the apple and pear family, which resembles an odd-shaped pear, and was once was a common element in European cuisine. High in pectin, quinces are ideal for making jelly.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
MILLEFEUILLE 2
MILLEFEUILLE
Millefeuille, meaning "a thousand leaves," is the name of a small multi-layered pastry or cake with cream or jam filling.
A puff pastry layered with fish or shellfish may also be called a millefeuille.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
MOUSSELINE 2
MOUSSELINE mousseline cream
Mousseline consists of crÅme pëtissiÅre that is "mounted:" mixed with butter during the final stage of preparation to increase its volume. It is ideal for filling choux pastry, since the addition of butter adds consistency and thus prevents the cream from softening too quickly. @
PASTE 2
PASTE almond paste
Almond paste, also called marzipan, is a combination of ground almonds, sugar, and egg whites.
The soft paste can be bought in specialty stores, and then colored, rolled out, and/ or molded at home. It is commonly used to cover cakes instead of frosting, or to fill candies. It can be sculpted into forms such as flowers, miniature fruits and vegetables, and animals, and used to decorate pastry.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
Brioche is made from leavened dough, either sweet or savory, and is used extensively in baking. It may be served filled or plain, in various shapes. The traditional brioche mold is round, with fluted, sloping sides. It is important to use high quality products for brioche, and to master the technique of making this delicate dough.
When prepared as a savory dough, the sugar is excluded and the brioche is often wrapped around various meats, salmon, game, pëtÄs, and sausages.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
PATISSIERE 2
PATISSIERE crÅme pëtissiÅre
Also called pastry cream in English, crÅme pëtissiÅre is a thick, vanilla flavored cream that is used extensively in baking as a filling for pastries such as NapolÄons, millefeuilles, and fruit tarts.@
A baking sheet with many indentations in the form of oblong, ribbed shells. This is the mold for small madeleine cakes, which originated in France in the eighteenth century.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar, and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
This sponge cake has a soft, light texture, due mainly to its preparation from egg whites that have been whipped into stiff peaks and thus contain much air.
It serves as the base for many cakes that are filled with cream.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
CARAMELIZE 2
CARAMELIZE
1) To briefy broil a cake or pastry that is covered with sugar until it develops a shiny, slightly hard crust.
2) To heat sugar or sugar syrup until it turns into a golden liquid (caramel).
3) To glaze a fruit or pastry with caramel, or to coat a mold with caramel.@
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
PASTE 2
PASTE almond paste
Almond paste, also called marzipan, is a combination of ground almonds, sugar, and egg whites.
The soft paste can be bought in specialty stores, and then colored, rolled out, and/ or molded at home. It is commonly used to cover cakes instead of frosting, or to fill candies. It can be sculpted into forms such as flowers, miniature fruits and vegetables, and animals, and used to decorate pastry.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
PASTE 2
PASTE almond paste
Almond paste, also called marzipan, is a combination of ground almonds, sugar, and egg whites.
The soft paste can be bought in specialty stores, and then colored, rolled out, and/ or molded at home. It is commonly used to cover cakes instead of frosting, or to fill candies. It can be sculpted into forms such as flowers, miniature fruits and vegetables, and animals, and used to decorate pastry.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
CARAMELIZE 2
CARAMELIZE
1) To briefy broil a cake or pastry that is covered with sugar until it develops a shiny, slightly hard crust.
2) To heat sugar or sugar syrup until it turns into a golden liquid (caramel).
3) To glaze a fruit or pastry with caramel, or to coat a mold with caramel.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
This delicate frosting is used to decorate many fancy desserts. It consists of egg whites that have been beaten until firm with confectioners' sugar and lemon juice, and it has the ideal stiff consistency for piping intricate designs. Experiment with various piping tubes to make roses, lattice, and rosette designs. Use a small round tube in order to write.@
GENOESE 2
GENOESE
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over. @
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
FEUILLETEE 2
FEUILLETEE pëte feuilletÄe
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
An extremely delicate preparation in which whipped egg whites are folded into a mixture just before it is cooked. The air in the egg whites causes the soufflÄ to rise as it bakes, becoming fluffy and voluminous. SoufflÄs must be served immediately upon their removal from the oven so that they do not "fall." Dessert soufflÄs are often based on fruit purÄe or chocolate, while savory soufflÄs can include cheese, purÄed white meat or seafood, herbs, and vegetables.@
COMPOTE 2
COMPOTE
1) Fruit cooked in sugar syrup, most often served as a dessert or used as a filling for pastries.
2) Meat or vegetables cooked slowly in a sauce until their consistency resembles a purÄe.
3) A long-stemmed glass dish for serving compotes, sweets, or nuts.@
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
PATISSIERE 2
PATISSIERE crÅme pëtissiÅre
Also called pastry cream in English, crÅme pëtissiÅre is a thick, vanilla flavored cream that is used extensively in baking as a filling for pastries such as NapolÄons, millefeuilles, and fruit tarts.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden. @
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
A dense strong flavored French cream that is an essential element of French cuisine. Originally made from unpasteurized cream, it is commonly manufactured in many countries by reculturing pasteurized cream, and can be made at home by combining cream with (in order of preference) buttermilk, sour cream, or yogurt.@
QUINCE 2
QUINCE
The quince is a rare fruit in the apple and pear family, which resembles an odd-shaped pear, and was once was a common element in European cuisine. High in pectin, quinces are ideal for making jelly.@
FLAMBE 2
FLAMBE flambÄ
To pour liqueur over food, set it alight, and let the alcohol burn away, thus enhancing the flavor.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
This crumb crust is rich in butter and has a velvety but dry texture. Instead of being rolled out, it is rubbed between one's palms so as to crumble it, and then pressed together. It is an essential element in many tarts and small dry cakes.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
CHARLOTTE 2
CHARLOTTE
A cold or hot dessert consisting of fruit purÄe, mousse, or cream, molded in a crust of sponge fingers or cake. A few recipes for savory charlottes feature fish or vegetables.
An authentic metal charlotte mold is round and deep, with wide, slightly sloping sides.@
GRATIN 2
GRATIN gratin dish, cook au gratin
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
LADY 2
LADY lady fingers
Lady fingers are small, individual sponge cookies, made from cake batter that is piped into sticks. They are served "dry" with certain wines, coffees, and ice creams, and are used in desserts such as the French "charlotte" or the Italian "tiramisu," where they absorb the liquid and flavor of the other ingredients.
Lady fingers may be stored in an airtight container for several weeks. Good-quality lady fingers (often an Italian brand) can be bought in most markets.@
GENOESE 2
GENOESE
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
CAKE 2
CAKE basic cake
This sponge cake has a soft, light texture, due mainly to its preparation from egg whites that have been whipped into stiff peaks and thus contain much air.
It serves as the base for many cakes that are filled with cream.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This basic pastry crust is crisp and rich in butter. It serves as the casing for numerous pastries, as well as savory tarts.@
CHOUX 2
CHOUX
Choux pastry is made from a simple batter, and is usually piped onto a baking sheet in the shape of balls (puffs) or sticks. After baking, these airy pastries are filled with cream or ice cream and covered with icing or chocolate sauce for desserts such as religieuse cake, profiteroles, or Äclairs. Choux pastry may also be used in a preparation with another dough or cake.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
MOUSSELINE 2
MOUSSELINE mousseline cream
Mousseline consists of crÅme pëtissiÅre that is "mounted:" mixed with butter during the final stage of preparation to increase its volume. It is ideal for filling choux pastry, since the addition of butter adds consistency and thus prevents the cream from softening too quickly. @
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
GANACHE 2
GANACHE ganache cream
This chocolate cream may be prepared with crÅme fraöche instead of heavy cream, and is used as a filling, frosting, or decoration for cakes and pastries. @
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over. @
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden. @
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
Brioche is made from leavened dough, either sweet or savory, and is used extensively in baking. It may be served filled or plain, in various shapes. The traditional brioche mold is round, with fluted, sloping sides. It is important to use high quality products for brioche, and to master the technique of making this delicate dough.
When prepared as a savory dough, the sugar is excluded and the brioche is often wrapped around various meats, salmon, game, pëtÄs, and sausages.@
ANGLAISE 2
ANGLAISE crÅme anglaise
CrÅme anglaise, also called vanilla custard sauce, is made from eggs, milk, and sugar, with an infusion of vanilla to create flavor and aroma.
It is used to fill or accompany certain cakes and pastries, and may also be served by itself or with fruit for a lighter dessert.@
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
SIMMER 2
SIMMER
To boil gently over a low heat.@
COULIS 2
COULIS
A liquid purÄe of fruit (often berries) usually poured over or around cakes, pastries, fruit, or ice cream. Sugar and/or liqueur may be added to enhance flavor. Coulis can be prepared from raw or cooked fruits (firmer fruit should be cooked), as well as vegetables or shellfish.@
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This cake is made from supple, leavened dough that is baked in a mold, flavored with rum syrup, and topped with fruit or cream.
The savarin mold is a low-sided, round, tube mold. It may be used for savarin cake, or for mousse or gelatin (aspic) molds.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
An extremely delicate preparation in which whipped egg whites are folded into a mixture just before it is cooked. The air in the egg whites causes the soufflÄ to rise as it bakes, becoming fluffy and voluminous. SoufflÄs must be served immediately upon their removal from the oven so that they do not "fall." Dessert soufflÄs are often based on fruit purÄe or chocolate, while savory soufflÄs can include cheese, purÄed white meat or seafood, herbs, and vegetables.@
GRATIN 2
GRATIN gratin dish, cook au gratin
A gratin dish is a round or oval vessel of porcelain, earthenware, or glass, whose shallowness allows food to brown easily. Precooked food covered with cheese is often put in a gratin dish and broiled "au gratin" until it develops a golden crust. Food may be served in a gratin dish.@
ZEST 2
ZEST
The outer rind of a citrus fruit which can be removed with a vegetable peeler, and which is often julienned or grated for dessert recipes. The zest contains the color and scented oil of the citrus fruit and must be separated from the bitter white pith. Zests are commonly candied, dipped in chocolate, or pickled.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
PRALINES 2
PRALINES
This candy is made by cooking equal weights of sugar and nuts (traditionally almonds and/ or hazelnuts) until caramelized. The mixture is then spread on a flat, nonstick surface and allowed to dry. When hard, it is ground into a fine powder for use in dessert preparations. Blocks of praline paste can be bought and ground at home.
Pralines are a popular sidewalk sweet; in many places street-vendors toast nuts in caramel in huge copper basins, and package them while still hot in paper cones or bags.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
PASTE 2
PASTE almond paste
Almond paste, also called marzipan, is a combination of ground almonds, sugar, and egg whites.
The soft paste can be bought in specialty stores, and then colored, rolled out, and/ or molded at home. It is commonly used to cover cakes instead of frosting, or to fill candies. It can be sculpted into forms such as flowers, miniature fruits and vegetables, and animals, and used to decorate pastry.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings.@
EGG 2
EGG egg-glaze
Egg-glaze is brushed onto raw dough, and forms a shiny finish when the dough is baked. It consists of whole egg that is beaten with a pinch of salt.@
An extremely delicate preparation in which whipped egg whites are folded into a mixture just before it is cooked. The air in the egg whites causes the soufflÄ to rise as it bakes, becoming fluffy and voluminous. SoufflÄs must be served immediately upon their removal from the oven so that they do not "fall." Dessert soufflÄs are often based on fruit purÄe or chocolate, while savory soufflÄs can include cheese, purÄed white meat or seafood, herbs, and vegetables.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
PRALINES 2
PRALINES
This candy is made by cooking equal weights of sugar and nuts (traditionally almonds and/ or hazelnuts) until caramelized. The mixture is then spread on a flat, nonstick surface and allowed to dry. When hard, it is ground into a fine powder for use in dessert preparations. Blocks of praline paste can be bought and ground at home.
Pralines are a popular sidewalk sweet; in many places street-vendors toast nuts in caramel in huge copper basins, and package them while still hot in paper cones or bags.@
CANDY 2
CANDY candy thermometer
Also called a "sugar" or "sweet" thermometer, this registers to extremely high temperatures (around 400 F) in order to measure boiling sugar syrup and caramel.@
CARAMEL 2
CARAMEL
Caramel is liquidized sugar that is made by melting white granulated sugar or by cooking sugar syrup until golden brown. Use a heavy, unlined saucepan and monitor the caramel with a candy thermometer. Sugar burns at 375 F/ 190 C, and, if cooked too quickly, the edges of the sugar may burn before the rest melts. As caramel cooks, the color deepens and it becomes stonger tasting, acquiring a bitterness when very dark. It should be removed from the heat quickly when it has attained the desired color and consistency. If the caramel begins to smoke, it should be immediately removed from the heat set briefly in a basin of cold water.
When it hardens, caramel is crisp and brittle, often used for pralines or decorations. Caramel sauce, served with many frozen desserts and creamy tarts, is made by dissolving caramel in water or cream. Sweet and sour sauce has a base of caramel that is cooked with vinegar.@
This crumb crust is rich in butter and has a velvety but dry texture. Instead of being rolled out, it is rubbed between one's palms so as to crumble it, and then pressed together. It is an essential element in many tarts and small dry cakes.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
ZEST 2
ZEST
The outer rind of a citrus fruit which can be removed with a vegetable peeler, and which is often julienned or grated for dessert recipes. The zest contains the color and scented oil of the citrus fruit and must be separated from the bitter white pith. Zests are commonly candied, dipped in chocolate, or pickled.@
BAIN 2
BAIN bain-marie
A water-bath composed of two compartments, used to cook delicate dishes very slowly while avoiding direct contact with the heat source. The bowl or pan containing the food is placed inside another one that contains hot water. Terrines and custards can be set in a bain-marie and then baked in the oven.
Similarly, delicate preparations can be put in a bain-marie containing crushed ice, in order to cool them rapidly but gently.@
The genoese sponge cake (also written gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie.@
BUTTER 2
BUTTER butter cream
Butter cream consists of butter, sugar and egg yolks, and may be flavored with a few drops of alcohol, cocoa, coffee, or other aromatic ingredient. It is mainly used to fill or frost cakes.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
PATISSIERE 2
PATISSIERE crÅme pëtissiÅre
Also called pastry cream in English, crÅme pëtissiÅre is a thick, vanilla flavored cream that is used extensively in baking as a filling for pastries such as NapolÄons, millefeuilles, and fruit tarts.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
Cooked foods that are put through a food processor or drum sieve until they have the consistency of a smooth, thick paste. Vegetables, meat, and fish are often purÄed with cream, and fruits are purÄed with or without sugar to fill or accompany both desserts and savory dishes. PurÄe is the basis for many mousses, soufflÄs, pëtÄs, and soups.@
MOUSSE 2
MOUSSE
A fluffy, voluminous mixture with whisked eggs and/or cream, which is the basis for many sweet and savory dishes prepared in a mold. Sweet dessert mousses may be flavored with liqueurs, fruit, and chocolate. Mousses for entrÄes are usually made with fish, shellfish, or vegetables that are blended with a creamy sauce or mayonnaise.
Chocolate mousse is prepared by blending melted chocolate with egg yolks, and then folding in whipped egg whites to add volume and consistency. It should be consumed within a few hours of its preparation.@
CAKE 2
CAKE basic cake
This sponge cake has a soft, light texture, due mainly to its preparation from egg whites that have been whipped into stiff peaks and thus contain much air.
It serves as the base for many cakes that are filled with cream.@
WHIPPED 2
WHIPPED whipped cream
When crÅme fraöche, heavy or whipping cream is whipped it takes in air, thus increasing in volume and developing a light texture. Whipped cream is used to fill or frost many pastries and cakes.@
This basic pastry crust is crisp and rich in butter. It serves as the casing for numerous pastries, as well as savory tarts.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
CHANTILLY 2
CHANTILLY chantilly cream
This whipped cream can be made from crÅme fraöche, heavy or whipping cream, and may be flavored with sugar, vanilla, cocoa, or alcohol.
When the cream is whipped it takes in air, thus increasing in volume and developing a light texture. The consistency of chantilly cream is thicker than that of whipped cream, and resembles a mousse.
Chantilly cream is used to fill or frost many pastries and cakes.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings.@
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
BLANCH 2
BLANCH
Blanching is the process of putting a food into boiling salted water, skimming the water, removing it when the water returns to a boil, and cooling it immediately in iced water. Fruits and vegetables that have thin skin are blanched in order to loosen the skin and facilitate peeling, as are certain nuts. Rice and potatoes may be blanched to remove starch, and meat may be blanched before cooking to remove salt. Blanching is a way to precook and set the color of food.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
STREUSEL 2
STREUSEL
A mixture of butter, sugar, flour, nuts, and spices that is crumbled over tarts and puddings.@
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
CANDIED 2
CANDIED candied fruit
Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are rum and vodka. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit, dip it in chocolate or in granulated white sugar ("frosting") and leave on a wire rack to harden.@
PRESERVING 2
PRESERVING preserving sugar
A large-crystalled white sugar that is used to preserve fruit (for jams, jellies, confits) because it dissolves quickly and thus does not burn. @
CRUMBLE 2
CRUMBLE
To bring ingredients (usually in a dough preparation) to a coarse, granular state by rubbing them between your palms.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
FLAN 2
FLAN
This custard is made from an egg base, and is used as a dessert by itself, or topped with caramel, fruit, or other sweet ingredients.
A traditional flan mold or "ring" is metal with shallow, straight or fluted sides. A tart pan or a shallow springform pan may be used.@
SPRINGFORM 2
SPRINGFORM springform pan
This round, metal or aluminum baking pan has a spring latch on the outer side, which allows the sides to be loosened and easily detached from the base. It is particularly useful in baking cakes, tarts, and custards which should not be unmolded by turning them over.@
POACH 2
POACHED
Food that is immersed in simmering liquid, and is thus cooked gently and slowly. Poaching is a preferred cooking method for delicate foods such eggs, fruit, or fish.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
LANGLAISE 2
L'ANGLAISE cook ê l'anglaise
A method of cooking vegetables in salted water or stock. The vegetables can be immersed in cold water and brought to a boil, or immersed in boiling water. Once cooked, they are removed from the pan and plunged immediately into iced water, a procedure which allows them to retain a vivid color.@
MERINGUE 2
MERINGUE
Meringue consists of egg whites and sugar that are beaten vigorously until firm. It is used as a base for pastry, or as a filling, frosting, or decoration, depending on the type of meringue. For simple, or Swiss, meringue, the egg whites are whipped with extrafine granulated sugar until they form stiff peaks when the whisk is lifted. This meringue is often piped onto desserts or baked as "shells." For Italian meringue the whites are whipped with hot sugar syrup, while for "cooked" meringue the whites and sugar are beaten together over a low heat, and then baked in the form of baskets or other shapes.@
ALMOND 2
ALMOND almond cream
This butter cream flavored with ground almonds has a slightly thick consistency, and is used mainly to fill cakes and pastries that are made from light dough.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
GROUND 2
GROUND ground almonds
It may not be possible to buy ground or pulverized almonds. In this case, grind small amounts of almonds in a spice grinder or food processor until they are reduced to a coarse powder. It is recommended to add 1 tbsp of sugar for every 1 oz of almonds to be ground, and, if possible, to remove this amount of sugar from your recipe. The sugar prevents lumps from forming in the powder.@
MANDOLINE 2
MANDOLINE
A double-bladed metal grater used for shredding or slicing vegetables. A box grater may be substituted.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
CHIBOUST 2
CHIBOUST
A vanilla flavored pastry cream originally used to fill the Saint-HonorÄ pastry. The cream is named after the chef, Chiboust, who created the pastry in 1846.@
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
DEMERARA 2
DEMERARA demerara sugar
Large-crystalled, moist, light brown sugar of Caribbean origin.@
ZEST 2
ZEST
The outer rind of a citrus fruit which can be removed with a vegetable peeler, and which is often julienned or grated for dessert recipes. The zest contains the color and scented oil of the citrus fruit and must be separated from the bitter white pith. Zests are commonly candied, dipped in chocolate, or pickled.@
JULIENNE 2
JULIENNE
To cut fruit or vegetables into extremely fine strips. This is often used as a garnish. The julienned zest of a citrus fruit may be blanched to remove bitterness.@
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
This crumb crust is rich in butter and has a velvety but dry texture. Instead of being rolled out, it is rubbed between one's palms so as to crumble it, and then pressed together. It is an essential element in many tarts and small dry cakes.@
VANILLA 2
VANILLA vanilla sugar
Vanilla sugar, finely granulated sugar combined with dried vanilla powder, is available in many specialty stores. It can be made at home, in advance, by placing a few vanilla beans in a jar of sugar and letting the mixture sit until the flavor and aroma of the vanilla have been mildly infused.@
This sugar crust is sweet and crisp, and is used extensively in baking.@
MACERATE 2
MACERATE
To soften and flavor a food by soaking (steeping) it in liquid. Raw or dried fruit is often macerated in alcohol or sugar syrup prior to cooking. This process also serves to draw out the fruit's natural juice. @
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
This sugar crust is sweet and crisp, and is used extensively in baking.@
FLOWER 2
FLOWER orange-flower water
The use of flowers in cooking is ancient and widespread, both as a decoration and an ingredient. Flower water is an extract which is added to flavor many sweet preparations, including candy, jellies, creams, and cakes. It should be stored in a cool, dark place.@
INFUSE 2
INFUSE
To immerse an ingredient, such as vanilla, mint, or cinnamon, in hot liquid until the liquid absorbs the flavor. @
CARAMELIZED 2
CARAMELIZED
1) Sugar-coated food that is placed under the broiler until the sugar melts into a shiny golden surface.
2) Sugar or sugar syrup that is heated until it turns into a golden liquid (caramel).
3) Fruit or pastry glazed with caramel, or a mold coated with caramel.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings.@
COMPOTE 2
COMPOTE
1) Fruit cooked in sugar syrup, most often served as a dessert or used as a filling for pastries.
2) Meat or vegetables cooked slowly in a sauce until their consistency resembles a purÄe.
3) A long-stemmed glass dish for serving compotes, sweets, or nuts.@
GLAZE 2
GLAZE
To form a shiny finish on food. This can be accomplished either by spreading egg-glaze (whole egg beaten with a pinch of salt) on dough prior to baking, or by brushing jam on pastry. Cakes and tarts topped with fruit are often glazed with melted apricot jam.
Vegetables are also "glazed" by cooking them in a saucepan with butter and sugar.@
This flaky pastry dough is difficult to make, as it requires a precise technique and repeated rolling out, folding, and refrigeration. The dough expands when baked and develops a firm, yet light and flaky texture. It is used in numerous preparations as a casing (a feuilletÄ) for both sweet and savory fillings. @
BRISEE 2
BRISEE pëte brisÄe
This basic pastry crust is crisp and rich in butter. It serves as the casing for numerous pastries, as well as savory tarts.@
