C

Caramelization - Browning of sugar through heat

Chablonner - To coat with chocolate to prevent sogginess

Chiboust - Pastry cream lightened with Italian meringue

Choux - Paste made from cooked flour, water, butter, and eggs

Craquelin - Crispy topping for choux pastries

Crème Anglaise - Vanilla custard sauce

Crème Diplomate - Pastry cream lightened with whipped cream

Crème Mousseline - Pastry cream enriched with butter

Crème Pâtissière - Pastry cream, thick custard for filling

Croustillant - Crispy texture