French baking vocabulary can make recipes easier to follow. The terms below describe techniques and preparations rather than rigid formulas, and usage can vary by chef or region.
Dough and pastry
Détrempe is the base dough used in laminated pastry. Beurrage is the butter block. Tourage is the process of rolling and folding. Pâte feuilletée means puff pastry, while pâte à choux is the cooked paste used for éclairs and similar pastries.
Creams and fillings
Crème pâtissière is pastry cream. Crème anglaise is a pourable custard sauce. Ganache is an emulsion of chocolate and cream, sometimes adjusted with butter or other ingredients.
Finishing terms
Dorure is an egg wash. Chiqueter means decorating or sealing an edge with small knife marks. Macaronage is the folding stage used to bring macaron batter to its intended consistency.
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