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Pastry terms

Here we have collected the most frequently used terms that you can come across at our lessons or while studying any material on confectionery topics. We hope this will facilitate your work and help you successfully master confectionery art.

You will learn this and more at our pastry courses. Our managers will give you more details about our courses.

A
B
C
D
E
F
G
H
M
N
O
P
R
S
T
V
W
Y
​
A
Acetate sheets Agar Albumen powder Autolysis
B
Beurre manie Beurre noisette Blend
C
Cacao butter Carrageenan Chantilly Chausson Clarified butter Compote Confit Coulis Couverture chocolate Cutter
D
Dacquoise Deglaze Dough hook
E
Egg wash Emulsify Emulsion
F
Fermentation Financier Flambe
G
Ganache Gateaux des Voyages Gelatine Gianduia Glucose syrup Guitar sheets
H
Hot water bath
M
Mille-feuille Mirror glaze Mont Blanc
N
Namelaka Nappage (neutral glaze)
O
Opera cake Ovalbuminum
P
Paddle attachment or Flat Beater Pailleté Feuilletine (Wafer flakes) Pain de Gênes Palette knife Pastry brush Pastry nozzles Pectin Pectin NH Perforated silicone baking mat Praline Proofing
R
Ramekin Religieuse
S
Sabayon Sablage Sant Honore Savarin Shaping Silicone mat Softened butter Souffle Spatula Speculoos Strainer Supreme
T
Tart Tempering chocolate Titanium dioxide (Е171) Tonka Beans Trimolin Tuile
V
Velvet (or Velour)
W
Whipped ganache Whisk attachment Whisking
Y
Yeast Yuzu
​
​Sable
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