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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.

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

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 pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes.