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who is the patron saint of pastry 83 fans have answered this question No one has commented yet 36% medium

When making a mousse, toi fold whipped cream into your base at the very end. This cream should be whipped to: 68 fans have answered this question No one has commented yet 40% medium

What kind of icing is typically used to assemble gingerbread houses? 64 fans have answered this question No one has commented yet 61% medium

What two flavors make up "Gianduja?" 63 fans have answered this question No one has commented yet 52% medium

What is the name of the French dessert that literally means "Crunch in the mouth?" 62 fans have answered this question No one has commented yet 69% medium

What is the French term for the dough used to make eclairs? 58 fans have answered this question No one has commented yet 67% medium

What kind of cheese is traditionally used in making Tiramisu? 56 fans have answered this question No one has commented yet 70% medium

How is a beignet leavened? 56 fans have answered this question No one has commented yet 30% medium

WHAT KIND OF FLOUR DO toi USE TO MAKE BREAD? 54 fans have answered this question No one has commented yet 15% expert

The term "soft ball" refers to the cooking stage of sugar when its' temperature reaches 240F/115C 54 fans have answered this question No one has commented yet 69% medium

The leavening agent in a souffle is: 53 fans have answered this question No one has commented yet 60% medium