Professional Baking Chapter 15
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Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes.
A pastry consisting of a base made of short pastry and pâte à choux and a cream filling, usually crème chiboust or crème diplomat.
A tart made of raspberry jam and a short dough containing nuts and spices.
Millefeuille (mee foy)
French term for napoleon; literally, "thousand leaves." Also used for various layered desserts.
A baked tart with a custard filling containing prunes.
Pithiviers (pee tee vyay)
A cake made of puff pastry filled with almond cream.
Sfogliatelle (sfo lee ah tell eh)
A Southern Italian flaky turnover pastry with a sweet cheese filling.
A flat, baked item consisting of a pastry and a sweet or savory topping or filling; similar to a pie but usually thinner.
An upside-down apple tart.
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