Pastry Glossary and Techniques

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What is Agar Agar?

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A setting agent derived from seaweed, stronger than gelatine and more stable. Vegetarian alternative to gelatine.

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What is Agar Agar?

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A setting agent derived from seaweed, stronger than gelatine and more stable. Vegetarian alternative to gelatine.

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What is an Allergen?

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A substance that is foreign to the body and can cause an allergic reaction in certain people.

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What is Compound Chocolate?

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A baker's chocolate made with cocoa mass and vegetable fat, used without tempering.

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What is Couverture Chocolate?

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A good quality chocolate made with cocoa mass and cocoa butter, needs to be tempered before use.

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What is Daquoise?

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A cake sponge made with meringue and nuts folded through.

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What are Fillings in cake making?

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An ‘insert’ in between the layers of the cake to enhance taste and layering.

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What are French Pastries?

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Individual cakes/pastries approximately 5 to 6 cm in size, commonly referred to as ‘assorted French Pastries’.

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What is Ganache?

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A chocolate paste/filling made from boiling cream and stirring it into chocolate.

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What is Gateau?

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French name for a structured layered cake interspersed with flavored cream or mousse.