Confectionery dictionary

What is coolie, confit, dacquoise or kurd? This article is needed more in order to realize how magnificent and immense the confectionery world is. Many of these titles, I'm sure you already know, something has already been prepared, and something else is waiting for you.

On this page I will tell you what is what and you will see that in reality everything is not so complicated.

Daquoise is a biscuit that contains nut flour (almond, pistachio, coconut, etc.).
Confit is a way of preparing dishes in French cuisine: in the confectionery sense, confit is boiled fruits or berries, confiture or jam.
Royaltine is a French recipe for crispy crumbs that are made from a dough very similar to biscuit.
Creme is a type of filling in a mousse cake that consists of boiled egg yolks with sugar, fruit or berry puree and butter.
Kandurin is an ideal material for food design and decoration. It is a safe colour used in the food and pharmaceutical industries to color the surface of items such as chocolate, marzipan, biscuits, lollipops and ice cream.
Pralines is a caramelized nuts. Mousse cake often uses praline paste, that is, caramelized nuts ground into a paste.
Cheese Cream - No one modern confectioner can imagine his life without cheese cream. It is made on the basis cheese (cremette, almette, hochland, a la kaymak). This cream is easy to use, keeps its shape perfectly, and is extremely easy to prepare.
Compote is a type of fruit or berry filling. Fruits or berries are used pureed and / or cut into pieces with the addition of sugar and a gelling agent (gelatin, pectin). The main difference between compote and coolie is the presence of pieces of fruit or berries in it.
Crumble is a crispy layer in a mousse cake that can be made from, for example, a mixture of Belgian waffle crumble, chocolate, praline and/or ground nuts.
Namelaka is a special type of cream and the technique of its manufacture. Translated from Japanese "ultra-cream". It has a very soft, almost mousse texture.
Meringue is a soft fluffy cream of egg whites whipped with sugar. Meringue after heat treatment, turns into an equally tasty, but already different dessert.
Urbech is a thick paste-like mass, which is obtained by grinding apricot kernels, walnuts, flax seeds, sesame seeds, as well as other nuts and seeds of plants.
Kurd is a traditional English dessert custard.
Angles is a cream that is the basis of many sweet culinary masterpieces and has many names. One of them is egg and milk cream. It is also called "Custard"
Coolie is a sauce that can be berry or fruity.
Sablé is a classic French shortcrust pastry made with butter and flour crumbs, sugar, an egg and a little salt. Also, nut flour can be added to it.
Ganache is a very diverse element of the modern confectionery world (there are a lot of recipes). But in fact, it is chocolate with the addition of cream or butter. As additives in different recipes, confectionery glaze, glucose, milk are added, different types of chocolate are mixed in different proportions. It is used both for the inner layer in confectionery products and for a full coating (depending on the recipe).

The list is endless. And if there is a need for that and you would like to see more on this page - just write to us on Instagram. By the way, there is also a lot of interesting things.