French Pastry Terms

Pronunciation Guide

Basic Terms: - Pâtisserie (pah-tee-ser-EE) - Pastry shop - Pâtissier/ière (pah-tee-see-AY/AIR) - Pastry chef - Boulangerie (boo-lahn-zhuh-REE) - Bakery - Viennoiserie (vee-en-wah-ser-EE) - Breakfast pastries

Techniques: - Beurrage (bur-AHZH) - Butter block - Détrempe (day-TROMP) - Dough base - Feuilletage (fey-tazh) - Lamination - Crème (krem) - Cream - Ganache (gah-NAHSH) - Chocolate cream

Common Pastries: - Croissant (kwah-SAHN) - Pain au chocolat (pan oh shoh-koh-LAH) - Éclair (ay-KLAIR) - Religieuse (ruh-lee-zhee-UHZ) - Mille-feuille (meel-FOY)

Essential Vocabulary

Textures: - Croustillant - Crispy - Moelleux - Soft, moist - Fondant - Melting - Croquant - Crunchy - Sablé - Sandy

Actions: - Fouetter - To whisk - Incorporer - To fold in - Abaisser - To roll out - Dorer - To glaze - Façonner - To shape

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