How to define culinary pastry definitions

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.

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

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

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

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

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.

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