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

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

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

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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