• Last updated 1/22/12 by Denis Dubiard

Cooking Term   Definition:   Abaisse: a French term for a sheet of rolled out pastry. Hence, abaisser meaning to roll out thin. It is also used for a biscuit(Cookie) or sponge cake filled with spread jam or cream.             read more

• Last updated 1/21/12 by Nicko

(Also called pate feuillete in french) This dough is comprised of many very thin layers of butter and dough. As the dough bakes, the butter creates steam which make the dough rise into a multitude of very thin crispy layers. read more