PASTRY NAME TRANSLATIONS
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PASTRY TERMINOLOGY


 


Frangipane cream is a mixture of 2 parts plain almond cream , 1 part pastry cream and flavoring.

 

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Ganache is a chocolate mixture that consists of chocolate, heavy cream, milk or evaporated unsweetened milk, butter, and flavoring.

 

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Sugar syrup is a solution of sugar in water.

 

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The density of the sugar syrup depends on the amount of sugar added in one liter of water. The density varies depending on how long you cook the sugar/water mixture.

 

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Sugar syrup that is cooked past a certain temperature (and therefore density), is no longer called a sugar syrup, but instead it is called cooked sugar.

 

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Tant pour tant is a mixture of equal parts of nut powder and icing sugar. Tant pour tant is abbreviated as T.P.T. where nut powder can be almond powder, pistachio powder, etc.

 

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Invert sugar is a mixture of sugar, water and citric acid component that is boiled to a certain temperature.

 

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ANSWER 8 GOES HERE

 

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ANSWER 9 GOES HERE

 

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ANSWER 10 GOES HERE

 

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home

Free pastry training videos

Pastry training course outline

Units of measure

Brix / Baumé conversion table

Pastry name translations

Pastry terminology

Pastry FAQs page

Other pastry topics