Croissant, choux, macarons, tarts, baguette, and lamination.
39 cards · basic cards · AI-written, checked twice. Edit anything.
- What is a croissant?
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A crescent-shaped pastry with many flaky layers made from laminated dough and butter.- What creates a croissant's many flaky layers?
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Repeatedly folding butter into dough (called turns).- How many times is croissant dough typically folded during lamination?
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Six turns (though sometimes four).- What is pain au chocolat?
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A croissant-like pastry with chocolate bars baked inside.- Why is butter content higher in croissant dough than regular bread?
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To create distinct layers during lamination and achieve flakiness.- What is choux pastry (pate a choux)?
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A light pastry made by cooking flour, butter and water together, then mixing in eggs.- What causes choux pastry to rise during baking?
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Steam from the moisture in the eggs (not yeast).- Name two pastries made from choux dough.
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Profiteroles and eclairs.- What are profiteroles?
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Small choux pastry balls filled with cream or ice cream.- What is a macaron?
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A small almond meringue cookie with a filling (ganache, jam, or buttercream) sandwiched between two shells.- What gives macarons their almond flavor?
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Almond flour (almond powder).- What is the base of a macaron shell made from?
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Whipped egg whites beaten into meringue.- What are the ruffled edges around the base of a macaron called?
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Feet.- What step before baking allows macaron shells to develop feet?
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Resting (allowing a skin to form on the piped batter).- What happens to macaron batter if it is over-mixed?
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It becomes too thin and the shells spread too much.
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