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KOBI's Cake & Pastry Guide

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KOBI's Cake & Pastry Guide KOBI’s Cake & Pastry Guide (version 2.3) (Petits Fours) means small oven, its nothing to do with the No. 4 France the singular is petit four and plural is petits fours ka-na-lay Canele Financier A very small cake with a soft A plain mini cake similar in taste to centre flavored with rum and the Madaleine but its shape is vanilla. The crust is thick, chewy rectangular and its flavour is almond. and caramelized. All Canele are The name is a reference to its made in a unique bevelled similarity to a gold bar. cylindrical shape – as shown. petty Macaron Petit Four Sec A round meringue sandwich of Sec means dry, and Petits Fours either ganache, buttercream or Sec refers to cookies. On the other jam. Macarons come in many hand the Petits Fours Frais, of different colours, which are which the previous 4 cakes are indicative of their flavour. examples of, should be eaten on the day they are baked. gla-say Madeleine Petit Four Glace A simple mini sponge cake This is the third category of Petits shaped as an elongated scallop. Fours. They are tiny decorated Madeleines rely on butter that is cakes usually incorporating a layer browned for flavour, which gives of marzipan. The cake is encased in them the taste of hazelnuts. either fondant or chocolate ganache. France on-tra-may Entremets Fraisier A classic French strawberry A complex cake with multiple cake. Besides strawberries it distinct layers made using uses mousseline cream, different techniques showcasing moistened sponge and is topped the skill of the pastry chef. with a layer of marzipan. Halved These cakes are usually made in strawberries are typically used individual servings. to decorate the sides to give this cake its iconic look. Opera Ispahan An rich cake made of layers of Any cake that uses the definitive almond sponge soaked with combination of 3 flavours: raspberry, coffee, coffee buttercream and lychee and rose. Based on a modern chocolate ganache. An Opera is French creation by pastry chef Pierre always topped with a chocolate Herme that was essentially glaze. raspberries sandwiched by giant macarons. da-kwahs mill-feel-ya Dacquoise Mille-Feuille A layered cake featuring ground Multiple layers of crispy pastry nuts (particularly hazelnuts), sandwiching creme patisserie, butter cream and meringue. often dusted with icing sugar. Chocolate ganache is also Also called the Napoleon (with sometimes used. Dacquoise can an almond paste filling) and the also refer to a layer of a cake with Millefoglie (in Italy) these constituents. France Gateau Mille Crepe Baba au Rhum A dense cake made by stacking A quintessential French dessert. layers of crepes covered with Basically a small yeast cake cream or crème patisserie. This drenched in syrup with a high cake was invented by a French concentration of rum. It can be bakery in Japan, the Ruelle de filled or topped with whipped Derriere. cream, pastry cream or served plain. Also called a Rum Baba. cla-for-tee gla-say Clafoutis Marron Glace A French baked cherry pie made A whole chestnut boiled in sugar with a Yorkshire pudding-like repeatedly. The chestnut is left batter in a cast iron pan. The to soak in the syrup overnight cherries are infused with between boiling. The result is a alcohol. When made in cake sweet glazed chestnut. form, it’s called a Far Breton. ben-yeah Beignet Mont Blanc A deep fried square fritter much A sponge cake base with a like a donut, except that it is mountain of whipped cream made from choux pastry. In covered with chestnut puree. A French beignet means fritter so marron glace is often placed at the name may apply to other the apex of the ‘mountain’. types of fritters. France (Choux Pastries) shoe car-ram Choux a la Creme Croquembouche A large mountain of profiteroles a.k.a. the Choux bun a.k.a. the held together with caramel or Cream Puff. A cooked dough chocolate. The croquembouche that is baked into a fluffy pastry is made upside down using a shell and dusted with icing conical form, i.e. the inside of sugar. These are injected with the cone is hollow. fresh cream, crème patisserie or more recently custard rare-lee-juice Eclair Religieuse An elongated version of the This means nun, which is what choux bun that is easier to hold. its supposed to look like. The filling is as per the cream Essentially 2 choux pastry cases puff. Normally topped with filled with chocolate crème chocolate icing but other patisserie and drenched in common icings are coffee and chocolate ganache. caramel. Sarnt-whore-norray Profiterole St. Honoré cake A mini version of the choux bun, A cake made in honour of the normally served with a sauce, patron saint of bakers, St. i.e. a more formal version Honoratus. It consists of requiring cutlery. Besides cream elements from different pastry or crème patisserie, it can also types, but usually incorporates be filled with ice cream. profiteroles. France ( Viennoiserie) French for Stuff from Vienna kwa--sawn Croissant Spandauer The quintessential French pastry. A This is a pastry with a centre of custard very light buttery flaky bread made and fruit that is left unenclosed. from special leavened laminated Collectively, the Spandauer together with pastry. It is commonly eaten at other similar flat open puff pastries are breakfast. The name croissant stems called Danish pastries, although ironically from the fact that it is shaped like a in Denmark the same are called Viennese crescent. Bread. show-so Chausson aux Pomme Palmier A flaky pocket made by folding a A thin sugar glazed crispy biscuit. round pastry over. The Chausson is Palmier is a reference to its similarity usually filled with apples to a type of palm frond. The Palmier is (Pommes). In English this pastry is made by rolling a sheet of puff pastry called an Apple Turnover. from two ends and cutting the twin roll into slices. In other places it is called a Butterfly or Elephant Ear. pahn-or-ree-san pahn-or-show-co-lard Pain Aux Raisins Pain Au Chocolat A puff-pastry rolled with raisins A puff pastry cylinder made with and then cut into slices. Each a few pieces of chocolate in the slice is then glazed. In the middle. In the US, Australia and English speaking world it is New Zealand, they are called called a Raisin Swirl or Raisin chocolate croissants. Snail. Pain is a very flexible term (e.g. Banana Bread is Pain aux Bananes) Germany Decorated cakes are called Torte tore-tur Black Forest Torte Herren Torte A German chocolate sponge cake Herren Torte is yet another German with layers of cream and cooked layered cake. It is distinguished from the cherries. The sponge is moistened others by the fact that is less sweet and with Kirsch (Cherry brandy) from more bitter, hence the name Men’s Cake. the black forest region. The To arrive at its ‘manly’ taste, Herren Torte German name is Schwarzwälder uses wine cream in its layers and is glazed Kirschtorte. with bitter dark chocolate. Schicht Torte Frankfurter Kranz The Kranz is a specialty of Frankfurt. This is a horizontal version of the The cake is made with a hole in the Baumkuchen, consisting of twenty center, and comprises layers of layers. The layers are made one at a sponge cake, jam and buttercream. time by adding batter and grilling it. The entire cake is also covered in The cake is covered with a chocolate buttercream followed by a generous glaze and traditionally decorated coat of caramel-coated nuts. with a vanilla glaze. Prinzregent Torte Kalter Hund This is not a baked cake. The entire An layer cake from Bavaria cake is made of layers of crushed consisting of 6-7 layers of sponge cookies and nuts sandwiching and a similar number of layers of chocolate. The entire things is then chocolate buttercream. Apricot encased in more chocolate and jam is added to the top layer refrigerated. Kalter Hund means a before the cake is covered in cold dog. chocolate. Germany Plain cakes are called Kuchen cook-kun Berliner Baum kuchen This is the German version of the A cake made by brushing layers of doughnut, also sometimes called batter on a rotating spit. The name a Bismarck. A Berliner has no hole literally means tree-cake. The and is typically filled with jam and finished log is slid off the spit and dusted with icing sugar. In sliced into individual discs. The Germany itself the Berliner is Baumkuch was introduced to Japan called a Pfannkuchen. after WWI and is very popular there. kay-sir Donauwelle Käse kuchen The Danube wave is named after the This is a baked cheesecake. wavy pattern created by the alternate Because it makes use of quark layers of chocolate and vanilla pound cheese (a fresh unaged yogurt cake that characterize this cake. The like cheese) instead of cream cake contains cherries and it is the cheese, it tends to be lighter. cherries sinking that causes the wavy The use of egg foam gives it a pattern. Donauwelle are topped with a fluffier texture. buttercream and chocolate glaze. Stollen Streusel kuchen This is the German Cake-bread Streusel means ‘strewn’ and refers originating from Dresden. It is a fruit to irregular chunks of sugary bread of nuts, spices, and candied fruit. shortbread used as a topping for Sometimes a log of marzipan is added cakes (and also pies or tarts). Cakes as well. At Christmas it is finished with with streusel are also called streusel a full coating with icing sugar.
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