Lexicon
Ball
Rolling dough
into a ball shape while giving it
strength.
Crimp
This involves making small cuts
around the edge of a puff pastry.
Clarify
Separate whey from the butterfat
to make clarified butter.
Corps (giving body)
Giving body is like kneading dough to give it elasticity and resistance.
resistance.
Détrempe
Mix flour, water, and salt to make
a preparation (puff pastry, etc.)
Ebarber
To remove excess parts of a product in order to make it more aesthetic.
Façonner
Give a particular shape to all kinds of dough with your hands.
Foncer
Line a pie ring or mold with pastry.
Fleurer
Lightly flour a work surface.
Paton
A puff pastry turned and ready to use.
Knead
Mix ingredients in the mixer to obtain a smooth, homogeneous dough.
Proofing
Increase in dough volume using chemical yeast.
Plasticity of butter
Ability to work butter without it tearing.
Tourer
The dough is folded to give it a flaky texture (single/twin turn).
