Introduction to Baking and Pastry

Study Notes

Introduction to Baking and Pastry

Mastery of basic baking skills and knowledge is vital for pastry chefs.
Familiarity with common baking terms enhances communication and understanding of processes.
Mise en place, which refers to "everything in its place," is crucial for efficiency in baking.
Knowing the correct tools and equipment is essential for effective and precise baking.
Understanding various ingredients and their specific functions in recipes is fundamental for successful baking.

Baking Terminologies

Alternately add: Technique of incorporating dry and wet ingredients in small batches, beginning and ending with dry.
Bain marie: A baking method using a water bath to gently cook food for even heating.
Bake blind/blind baking: Cooking a pastry crust without filling, typically weighed down with dry beans to keep its shape.
Batter: Mixture of dry and wet ingredients, characterized by a pourable consistency.
Bavarian cream: A gelatin-enriched custard mixed with whipped cream, often flavored and molded.
Bavarois: A cold dessert made with gelatin and whipped cream, usually served chilled.
Caramelize: The process of melting sugar to create a rich, golden-brown color and flavor.
Choux pastry (pâte à choux): A cooked batter made from liquid, fat, flour, and eggs, piped into shapes, expands when baked.
Cream: Combining fat and sugar to achieve a smooth mixture while incorporating air.
Crèmeux: A creamy dessert made by combining crème anglaise with chocolate.
Crème Chantilly: Sweetened whipped cream, enhanced with flavors.
Crème Anglaise: Light pouring custard sauce, known as "English cream" in French cuisine.
Crème Pâtissière: Egg custard used as filling for pastries; also known as pastry cream.
Cut in: Incorporating fat into flour until pea-sized crumbs form, a method often using a pastry blender or knives.
Dacquoise: A layered dessert made with meringue and ground nuts, filled with cream or ganache.
Diplomat cream (crème diplomate): A mixture of vanilla pastry cream and whipped cream, used as a filling.
Dredge: Coating a surface with dry ingredients such as flour.
Drizzle: Sprinkling a liquid, like syrup, over a dish.
Dust: Lightly covering a surface with flour or sugar.
Egg wash: Mixture of egg yolk and milk brushed on pastry for a shiny finish; variations in ingredient ratios can be applied for different results.
Entremet: A sophisticated French dessert featuring multiple layers of cake and pastry creams.