Blown sugar: Pulled sugar is placed on a pump that is then used to blow air into the sugar in a process much like glassblowing; as air is being pumped, the
sugar is sculpted into the desired shape and rotated to keep it from becoming
misshapen. Fans are used to cool the blown sugar in order to avoid cracking.
Fondant: Mixture of water, sugar and glucose that is brought to a boil, then worked into a white paste; rolled sheets of fondant typically cover cakes and may help them stay fresh longer.
Marzipan: Mixture of almond paste, sugar and corn syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes.
Pâte à choux
Praline : Roasted almonds or hazelnuts combined with caramel that can be pureed or crushed and folded into mousse, buttercream, ice cream and
chocolate fillings or used to decorate cakes and other pastries.
Pulled sugar: Sugar mixture is boiled and then combined with food colorings; this mixture is then kneaded to create a dough. Air introduced during the
kneading makes the sugar shiny. Once the desired consistency is achieved, the
sugar is molded and left to air dry.
Streusel: Crunchy topping of butter, sugar and flour used on various pastries; optionally, may contain nuts, oats, spices and other items.