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How to define culinary pastry definitions

Define Culinary Pastry Definitions

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Pate brisee is a rich flaky dough used for pie and tarts.

Pate brisee is a rich flaky dough used for pie and tarts.

Baking blind is when you bake the crust of a pastry pie without the filling.

Baking blind is when you bake the crust of a pastry pie without the filling.

Docking is when you poke holes in the dough before you bake it.

Docking is when you poke holes in the dough before you bake it.

Puff pastry is a light flaky pastry used for pie crusts.

Puff pastry is a light flaky pastry used for pie crusts.

Pate a choux is a light dough used for cream puffs.

Pate a choux is a light dough used for cream puffs.

A small hollow pastry typically filled with creme and covered with chocolate sauce.

A small hollow pastry typically filled with creme and covered with chocolate sauce.

Creme anglais is a rich egg custard.

Creme anglais is a rich egg custard.

Bavarian creme is similar to a pastry creme but it is thickened with gelatin or isinglass instead of flour or cornstarch.

Bavarian creme is similar to a pastry creme but it is thickened with gelatin or isinglass instead of flour or cornstarch.

Coulis is a thin fruit or vegetable purée used as a sauce.

The creator of this guide has not included ingredients