Pastryscoop

The product of lactose and milk sugar fermented with a bacteria. It contributes to the tart flavor in yogurt and cheese.

a three-layered white cake  filled with raisins, nuts, and sometimes other fruit and covered with a fluffy white frosting, such as boiled icing.

A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream and puddings and employed as an integral part of some desserts, such as charlottes.

A large, sweet, ruby-colored cherry great for eating out of hand or baking.

Any dough that is made up of alternating layers of dough and fat. The best example of a laminated dough is puff pastry but croissant and danish are also laminated doughs.

A white or yellow cake with layers of a coconut, nuts, and dried fruit mixture. It is then topped with a white frosting.

A flowering plant related to mint with green or pale silver leaves and purple blossoms, which can be used to flavor a variety of candies and desserts, as well as many savory dishes. It is one of herbs in the seasoning known as herbes de Provence.

This is a cross between a tangelo and a white grapefruit. It has light pink flesh and skin and is sweet in flavor.

A round flatbread of Middle Eastern origins. It may range in size from 6-12 inches and may be soft or crisp.

The final proof that allows the fermentation to reach its peak before baking. To test a piece of dough to see if it has proofed, it should be double in size and a gentle poke with a finger should leave a slight indentation.

See floating islands

Translated from French as “floating islands.” See floating islands.

Translated from French, “floating islands.” See floating islands.

A bread dough that does not contain much fat or sugar. Classic French hard breads (i.e. baguettes) are examples of lean doughs. They are typically made with just flour, water, yeast, and salt.

An FDA-approved fat substitute made from processing oat flour.

to add a leavening agent (such as eggs, yeast, baking powder, or baking soda) to a dough or batter to make it rise

See chemical leavener.

Traditional German baked good that is similar to gingerbread. The ingredients usually include honey, spices, nuts, or candied fruit.

A fatty acid that occurs naturally in egg yolks and other proteins, manufactured from soy beans for use as a food additive. In milk chocolate and ice cream, lecithin acts as both a stabilizer and emulsifier.

A chewy Swiss cookie made either with honey or ground almonds.

A thick Hungarian fruit spread that has been cooked with sugar and is used as a pastry filling.

A bright yellow citrus fruit originating from Southeast Asia. Lemons can be found in temperate zones across the world and are available year round.

A lemon-flavored herb native to South America used to flavor dishes.

A fold used with laminated doughs. The paton is rolled out, and then it is folded into thirds.

A plant native to Southern Europe whose root can be used to flavor confections.

A cream with 18-30% milk fat. Also known as coffee cream.

A lighter syrup derived from the first boiling of the sugar extracts during the sugar refining process. It is used by some as a pancake syrup. See molasses.

A cream that contains 30-36% milk fat.

See passionfruit.

A small green citrus fruit that is about the size of an egg. Limes will grow in tropical or subtropical zones and are available all year.

The tiny fruit produced by crossing a kumquat and a lime. They have a green-yellow rind and a tart pale yellow flesh. Like kumquats, you may eat the entire fruit.

A Swedish rye bread that is flavored with fennel or anise, orange peel, and cumin.

A tiny tart red berry of the cranberry family that can be used to top off many pastries or to make jams, preserves, and syrups. They can only found in Maine, Scandinavia, Russia, and Canada.

An Austrian tart know for having a rich crust made with spices and ground almonds filled with raspberry compote or jam and topped with a latticed crust.

A sweet, strongly alcoholic drink that is flavored with fruits, herbs, nuts, or other ingredients. Also called cordials.

distilled alcohol made from fermented grains or plants (e.g. bourbon, brandy, whiskey, tequila)

A rectangular pan used to bake bread or pound cakes. The standard size is 9 by 5 by 3 inches, though they may come in many other sizes.

A small Southeast Asian fruit that comes into season July through August. The fruit has a brown shell and a juicy and sweet pulp surrounding a big black seed.

Oranges whose skin can be easily peeled, such as a mandarine or navel orange.

This Chinese fruit is the size of an apricot and is pale yellow inside. The fruit contains 3 large seeds and has a sweet and tart flavor resembling that of a cherry.

A yellow cake that is filled with pecans or almonds, maraschino cherries, and macaroon crumbs, stacked 3 layers high and topped with white icing.

A fruit about the size of a small plum that has a thin, hard rough shell which is easily removed. The white juicy flesh surrounds a large dark-brown stone. Lychee is available June to mid-July.