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Cakes and pastries
Biscuit de Savoie sponge cake  
Génoise (Genoa sponge) -
  
Pastries
Almond dacquoise  
Brioche dough -
Buckwheat pancakes  
Choux pastry (pâte à choux)  
Coconut paste  
Marzipan (almond paste) 
Muffin dough  
Pancake batter  
Pistachio powder or paste 
Pizza dough  
Puff or flaky pastry (pâte feuilletée) -
Shortcrust pastry (pâte brisée) 
Sweetcrust pastry (pâte sablée)  
Walnut paste 
  
Aromatic preparations
Bouquet garni  
Herb olive oil  
Herb salad  
Pickled gherkins 
Praline  
Preserved lemons 
Vanilla sugar 
Vegetable stock  
Creams and foams
Almond cream or frangipane  
Apple confectioner's custard 
Butter cream  
Chantilly cream 
Chocolate Chantilly   
Chocolate ganache 
Confectioner's custard (Crème pâtissière, or French pastry cream) -
Foie gras Chantilly   
Italian Meringue 
Lime (or lemon) curd  
Panna cotta  
Pear compote   
Pistachio cream 
Real custard sauce (crème anglaise) 
Royal icing  
Stewed apple (compote) -
Stewed apricots 
Stewed plums  
Stewed rhubarb  
Swiss meringues  
Sauces
Béarnaise sauce  
Bechamel sauce  
Beurre blanc sauce  
Chocolate sauce  
Cocktail sauce  
French dressing (vinaigrette) 
Green parsley sauce  
Hollandaise sauce -
How to succeed in making sabayon (syllabub) -
Marchand de vin sauce  
Mayonnaise 
Pesto 
Rémoulade dressing  
Roquefort sauce  
Tapenade 
Tomato pesto  
Tomato sauce for pizzas  
   
Syrups and coulis
Blackcurrant coulis 
Fruit coulis (fruit purée) 
Poaching syrup  
Sugar syrup  
How to...
Vol-au-vent cases 
   
Work on/prepare an ingredient
Lettuce "chiffonade" 
   
Meat
Meatballs  
   
Pasta and rice
Fresh pasta dough  
Pilau rice 
  
Gratins
Polenta  
   
Vegetables
Macédoine of vegetables  
Pan-fried potatoes  
Potato purée   
 
Confectionery
Nougatine 
   
Miscellanous
Caramelised walnuts  
Citrus crunch  
Clarified butter  
Poached eggs 
Potimarron (Japanese chestnut pumpkin) purée  
Scrambled eggs (Oeufs brouillés) 
Toasted flaked almonds  


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