In a professional pâtisserie lab, the biscuit is usually made with flour, eggs, sugar, butter, and others, that keeps its texture for some time. Usually used in cakes, in combination with icing, ganache, etc. In North America, the biscuit is generally referred to as “cake”.

Also refers to a cookie.

Wheat.

The French term for a bread bakery. The bread baker is called aboulangerorboulangère.

Light, buttery bread made from an enriched yeasted dough with butter, eggs, sugar, and milk.

Brown sugar

Very light cake made with flour, vegetable oil, eggs, baking powder and various flavourings.

Chouxwithout filling, topped with coarse sugar.

Light round pastry made withpâte à choux.May be filled with cream or ice cream (profiteroles).

Jam in French.

Egg yolk custard.

Matured cream either raw or pasteurized. 

Whipped cream, usually lightly sweetened and flavoured. Also known ascrème fouettée.

Almond cream. Made with almond powder, icing sugar, butter, eggs and a touch of rum.

Pastry cream. Flavoured creamy custard used intartes,éclairs,and more.

Rich custard flavoured with chocolate, vanilla, fruits, etc. Often used as a layer in someentremets or other pastries.

A dish served between two others in a multi-course meal;entremetshave become sweeter over time to the point of replacing dessert in the XXI century; usually a construction ofmousseandbiscuit

Cornstarch.

Also known as pailleté feuilletine. Crumbled thin, crispy sweetened crêpes used to add crunch and texture in pâtisseries.

Cake made with ground almond and brown butter.

A mixture of almond cream and crème pâtissière. 

Kings’ cake. Tart made from puff pastry with an almond cream filling. Served during Epiphany (January 6th) as a traditional dessert. Found in many countries, its ingredients and method vary from region to region.

Emulsion of chocolate (dark, milk or white) and cream.  Its fluidity depends on the application.

Assembled pastry consisting of various layers, usually with a biscuit, icing or ganache. May have other texture and flavour layers.

Sponge cake made from whipped eggs, sugar and flour. Flavours vary on application.

Product containing less than 20 parts per million of gluten (i.e. 360 mg per 17.96 kg); cannot be made in an environment that processes glutenous grains.

Grains containing the proteins gliadin and glutenin in wheat (gliadin has a different name in other grains).  When flour from these grains is mixed with a liquid, the two proteins combine to make gluten.

Leaven; commonly known as sourdough in English. Our levain is smoother than other types of sourdoughs.

Yeast.

Instant yeast.

Active dry yeast.

Small round French cookie made from ground almonds (or other nut flours),egg whites and sugar; filled with ganache or buttercream of various flavours. 

Coconut or almond, egg whites and sugar mound cookie. 

Whipped egg whites and sugar; may contain flavourings.

Pastry cream and whipped butter. Generally used as a cake layer. 

Dough.

Commonly known as choux paste. A light egg dough used to make éclairs, cream puffs, profiteroles, gougères, etc. 

Dough for lining sweet or savory pies. We use pâte à foncer in our quiches or Tourtière.

Rich flaky dough used in sweet or savory pies.

Puff pastry.

Sweet cookie dough made with flour, ground almonds, egg yolk, and sugar.

Pastry. The pastry baker is called pâtissier or pâtissière.

Shortbread. 

Flourless; made without wheat or other glutenous grains. Does not necessarily mean gluten-free.

Rye.

Breakfast Pastry (croissants, danishes or other flaky yeasted dough pastries).