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Formation of elastic strands of protein that provide structure to dough, occurring during kneading.

Pre-baking a pie or tart crust without the filling to prevent it from becoming soggy.

Light dough used to make puffs, éclairs, and cream puffs, which expands in the oven to create a hollow center.

A smooth mixture of chocolate and cream, used as a filling, glaze, or icing for pastries.

The preparation and assembly of ingredients and equipment needed for cooking or baking.

Technique of gently combining ingredients without deflating air to preserve volume in mixtures like batter.

Method of mixing sugar and fat to trap air, creating a light and fluffy texture in baked goods.

Process of folding dough with butter to create multiple thin layers, resulting in flaky pastries.

A mixture of milk or cream and eggs thickened by heat, often flavored with vanilla, used in pies and tarts.

Same as Choux Pastry, a light dough used to make puffs, éclairs, and cream puffs.

A mixture of powdered sugar, egg whites, and flavoring used for decorating cookies and cakes.

Any fat that is solid at room temperature used to create a tender and flaky pastry.

The process of covering a confection or baked good with a thin layer of chocolate or another coating.

A sweetened pastry dough with a rich, cookie-like texture used for tart and pie crusts.

The process of softening or breaking into pieces using a liquid for fruits to draw out natural juices and intensify flavor.

An elegant, three-sided shape often used for the presentation of mousses, ice cream, or pâté.

A sweet almond-flavored cream used in pastries like tarts, and as a filling for croissants and cakes.

Baking using a method that circulates hot air for even baking and faster cooking times.

The process when sugar is heated and becomes a brown, flavorful liquid used in sauces, candies, and dessert toppings.

A type of light and airy sponge cake made with whole eggs, sugar, flour, and sometimes butter.

A thick custard made with milk, eggs, sugar, cornstarch, and flavoring used as a filling for éclairs and cakes.

The rest period that allows flour to fully hydrate and the gluten to begin developing, used in bread making.

A fermented mixture of flour and water, containing wild yeasts and bacteria, used to leaven bread.

A flaky pastry dough made with a high fat content, perfect for savory and sweet pie crusts.

A high-quality chocolate with a higher percentage of cocoa butter, ideal for dipping and coating confections.

The final rise of shaped bread dough before baking, which allows yeast to ferment and the dough to expand.

A technique to stabilize chocolate by heating and cooling it to form proper cocoa butter crystals.

A conical-shaped bag used for piping creams, icings, and doughs to shape and decorate pastries.

A water bath technique that ensures gentle and even heating, used for melting chocolate and cooking custards.