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Mixing fat and sugar together until light and fluffy to incorporate air, commonly used in cookie and cake batters.

Gently combining lighter mixtures with heavier ones to maintain air, a common step in mousse and soufflé preparation.

Partially or completely baking pie or tart crust before filling, to prevent soggy bottoms.

Layering fat and dough through a series of folds to create flaky layers in pastries like croissants and puff pastry.

Applying a shiny coating, such as egg wash or sugar syrup, to pastries for color and shine.

Cautiously raising the temperature of a delicate ingredient, like eggs, by slowly adding a hot liquid to prevent curdling; essential in custards and sauces.

Beating an ingredient to incorporate air, increasing volume and creating a light, airy texture; often done with creams and egg whites.

Working dough to develop gluten, giving it elasticity and strength; essential for bread and some pastry doughs.

Pouring a warm chocolate-cream mixture over confections or using as a filling for layered cakes and truffles.

A light dough made by cooking flour with water and butter, then adding eggs; used for éclairs and cream puffs.

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

A mixture of powdered sugar, egg whites, and sometimes lemon juice, used for decorating cookies and cakes.

The process of heating sugar until it becomes a golden-brown liquid with a rich flavor, used for flans and crème brûlée toppings.

Allowing yeast dough to rise before baking, essential for breads and other yeast-leavened pastries.

The technique of mixing macaron batter to a proper consistency; over or under mixing can affect the outcome.

Using a piping bag fitted with a specific tip to create shapes and designs with fillings and frostings.

Removing the outer peel of citrus fruits to use the flavorful oils in pastries and desserts.

Gently cooking delicate ingredients like fruits in a liquid, often used with pears for desserts.

Passing dry ingredients like flour through a sieve to remove lumps and aerate for a fine texture in batters and doughs.