Below are all the glossary terms we have beginning with
Caramel Candies
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Small, square confections made of butter, cream, and sugar. They can be melted for use in desserts that call for a caramel coating. Caramel candies are sold individually wrapped in packages or in bulk in well-stocked food stores.
Charlotte
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This molded dessert is composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. Cold charlottes are made in a ladyfinger-lined mold and filled with a Bavarian cream; for frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.
Choux pastry
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A moist dough composed of flour, butter, eggs, and water that is piped into various shapes and baked. The resulting pastry is used to prepare desserts such as cream puffs, éclairs, and profiteroles.
Clarified Butter
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Unsalted butter with the milk solids and water removed. To clarify butter, melt unsalted butter in a heavy saucepan over low heat. Skim off the froth from the top and carefully pour the clear liquid into a jar, leave the milky residue behind. Clarified butter is used in sautés, sauces and in baked dishes. It is also commonly used in Indian cooking and may be referred to as drawn butter or ghee.
Cream
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To beat until soft, smooth, and fluffy, as for butter and sugar.
Cream Puff Paste (Pâte À Choux)
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Somewhere between a batter and a dough, cream puff paste is made by beating flour and then eggs into boiling water and butter. Once shaped and baked, it is crisp on the outside, almost hollow inside and forms a convenient container for whipped cream, pastry cream or ice cream (cream puffs, éclairs and profiteroles, e.g.).
Croutons
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Small squares of bread fried in butter and served with soup.
