Pastry Terms You'll Actually Use (Not Just Pronounce)
0/8 matchedBefore You Touch the Dough — check yourself1 of 11
You're about to make laminated dough at home in February. What's the main reason your Utah kitchen makes this harder than a French bakery's?
The Base Dough (Détrempe) — check yourself1 of 10
When you're mixing détrempe, what's the main sign you should stop right away?
Butter Is 90% of This — check yourself1 of 11
Your dough is 65°F and your butter block is 72°F when you go to laminate. What's your move?
Lamination and Folds — check yourself1 of 10
You're rolling out your laminated dough and notice one section feels noticeably warmer than the rest. What should you do?
Shaping, Proofing, and Baking Croissants — check yourself1 of 11
When you're cutting triangles from your laminated dough, what's the main reason to use a really sharp knife or bench scraper?
Pastry Cream and Filled Tarts — check yourself1 of 10
When you're scalding milk for pastry cream, what's the sign it's ready to come off the heat?