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).

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