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Pastry > Entremets Dough > Flashcards

Entremets Dough Flashcards

1
Q

Modern specialty cakes that aims to the challenge taste receptors

A

Entremets

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2
Q

Basic priciples of entremets

A

Visual Apeal
Texture
Taste
Contrast

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3
Q

Little cake in french which weighs at least a 100g with a diameter of 6-8cm

A

Petite Gateaux

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4
Q

100% flour
70% butter
20-30% water
5-8%sugar

A

American Pie Dough

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5
Q

A mealy and flakey kind of dough

A

American

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6
Q

Non Swetened pie dough

A

Pate Brisee

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7
Q

Broken Pastry

A

Pate Brisee

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8
Q

100 % flour
50-60 % butter
20% water

A

Pate Brise

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9
Q

Similar to Pate Brisee but with eggs.

It is used for lining

A

Pate Foncer

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10
Q

100% flour
50% butter
50% sugar
20% eggs

A

Pate Sucree

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11
Q

Sugared Dough that uses creaming and sanding

A

Pate sucree

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12
Q

100 % flour
60% butter
40% sugar

A

pate sable

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13
Q

it has a rich delicate and crumbly texture appropriate for petite fours

A

pate sable

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14
Q

enriched dough that uses sanding

it is cookie like being referred to as short bread

A

pate sable

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15
Q

Dough From Britanny France, which is traditionally a cookie

A

Pate Breton

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16
Q

100% flour
75% butter
70% sugar
30% egg yolk

A
17
Q

Has an open crum and sandy texture

A
18
Q

Whip sugar and egg yolk to ribbon stage

Add butter

sift dry ingredients and incorpora

A

Pate Breton

19
Q

Bases for tarts and petite fours
Not suitable for lining molds

A

Pate a Sable Breton

20
Q

100% flour
50% butter
45% sugar
20-30% eggs
30-40% nutmeal

A

Pate a Linzer

21
Q

Dough oftenly flavored with spices

Light and delicate

uses creaming method

A

Pate a Linzer

22
Q

ground cookie moisened with butter

A

Crumb Crust

23
Q

100 % cookie crumbs
50% sugar
25% butter

A

Crumb Crust

24
Q

Pate Feuilletee

A

Puff Pastry

25
Q

non-yeasted laminated dough used for sweet and savory applications

A

Puff Pastry

Pastry (5 decks)

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