The Essentials of Baking: The Language of Baking Pt 2
In the first part of this post, I listed some baking related terms that you may have been unfamiliar with. In part 2 we’re taking it a step further, and talking about baking terms in French. There will be a separate article to come regarding different baked goods, and recipes from around the world. But before you can start cooking up foreign fancies, you need to know what they’re called! Look no further then this article, were I list a few common terms, and describe them with easy to understand definitions.
French Patisserie, the origins of baking:
You’ve probably had a macaron or croissant by now, but that barely scratches the surface of French influence in baking. If you are just getting started, it is important to know the french words for different baked goods, as they are the original names for these treats, and will probably come up. These words may be hard to pronounce, but they are pretty easy to learn, and may come in handy.
As a novice baker, it is pretty unlikely you’ll be making patisserie, at least until you’ve gained some experience. Croissants for example, take 2 days to make, and should have 27 layers! This may sound ridiculous now, but after a little practice, you’ll be making these French desserts like it’s nothing. Even if you’re holding off on patisserie, a wise decision, it is still important to understand the roots of baking. Many other baked goods use techniques and ideas based on these fundamentals. France is the birthplace of many classic bakery treats, and an important part of the history and culture of baking!
This is not a complete list, as there are hundreds of french pastries. But I have included the most popular ones, that you will be most likely to come across. You have probably tried a few of these, and can remember how delicious french baking can be! I have started out with a few pastry ingredients that may be referred to in recipes, including different types of pastry dough, which are useful when looking for recipes.
Creme au Beurre: Buttercream
Creme Chantilly: Whipped cream
Creme Anglaise: Custard
Pate Choux (or just Choux pastry): Light pastry used for eclairs, cream puffs, etc
Pate Brisee: Shortcrust pastry
Pate Sablee: Shortbread
Pate Feuilletee: Puff pastry
Eclair: Choux pastry filled with flavored pastry cream
Mille-feuilles: Layers of puff pastry with buttercream, ganache, or other fillings in between
Macaron: Almond meringue shells sandwiched with buttercream or ganache, flavors are practically endless
Tarte Tatin: A tart with caramelized fruits or vegetables, usually apples. Pastry is layered on top of the filling, baked, and then flipped over and out of the pan before serving
Madeleine: Small buttery sponge caked baked in scalloped molds, often flavored with lemon or almond
Profiterole: Choux pastry filled with icecream and coated in chocolate ganache
Genoise: Sponge cake
Ganache: A mixture of chocolate and cream, and sometimes butter, to make a rich and velvety chocolate sauce. Used to coat or fill other patisserie
Meringue: Made by beating sugar and egg whites, can be baked to harden as frosting or on it’s own
Mousse: Whipped egg whites combined with cream and flavoring, either served on its own, or with other patisserie
And there you go! A list of the most common French patisserie terms. If you are still confused about any of these, or have another word you are unsure of, please comment below and I will get back to you as soon as possible. Stay tuned for recipes for these fantastic French fancies, and try your hand at some of the more complex recipes baking has to offer. If you have a question or comment about this or any post, again, please comment below, I am always happy to answer any questions. Until next time, happy baking!
