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A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

pate,

A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A pastry dessert, which consists of crisp layers of puff pastry, which are covered with a pastry cream filling.

Unleavened dough consisting of flour, shortening or butter, and liquid, such as puff pastry, and pastry for pies or tarts.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.