Entremets Dough Flashcards
Modern specialty cakes that aims to the challenge taste receptors
Entremets
Basic priciples of entremets
Visual Apeal
Texture
Taste
Contrast
Little cake in french which weighs at least a 100g with a diameter of 6-8cm
Petite Gateaux
100% flour
70% butter
20-30% water
5-8%sugar
American Pie Dough
A mealy and flakey kind of dough
American
Non Swetened pie dough
Pate Brisee
Broken Pastry
Pate Brisee
100 % flour
50-60 % butter
20% water
Pate Brise
Similar to Pate Brisee but with eggs.
It is used for lining
Pate Foncer
100% flour
50% butter
50% sugar
20% eggs
Pate Sucree
Sugared Dough that uses creaming and sanding
Pate sucree
100 % flour
60% butter
40% sugar
pate sable
it has a rich delicate and crumbly texture appropriate for petite fours
pate sable
enriched dough that uses sanding
it is cookie like being referred to as short bread
pate sable
Dough From Britanny France, which is traditionally a cookie
Pate Breton
100% flour
75% butter
70% sugar
30% egg yolk
Has an open crum and sandy texture
Whip sugar and egg yolk to ribbon stage
Add butter
sift dry ingredients and incorpora
Pate Breton
Bases for tarts and petite fours
Not suitable for lining molds
Pate a Sable Breton
100% flour
50% butter
45% sugar
20-30% eggs
30-40% nutmeal
Pate a Linzer
Dough oftenly flavored with spices
Light and delicate
uses creaming method
Pate a Linzer
ground cookie moisened with butter
Crumb Crust
100 % cookie crumbs
50% sugar
25% butter
Crumb Crust
Pate Feuilletee
Puff Pastry
non-yeasted laminated dough used for sweet and savory applications
Puff Pastry
