bûche de Noël [boosh de no ehl] noun

A classic French Christmas dessert, occasionally referred to as a yule log in the U.S. This dessert looks like a log, hence its name. The exterior is traditionally dark chocolate frosting or ganache, which is raked with a decorator comb or fork to mimic bark. Its interior can be any flavor but is classically comprised of a thin cake rolled around a filling, mimicking the rings of a tree, which are showcased once the cake is cut. Popular flavors of bûche de Noël include chestnut, chocolate and mocha, but really any flavors can be used.

Bakepedia Tips

Traditional decorations can be elaborate and include any of the following: meringue mushroom cookies, marzipan mushrooms, frosting or marzipan holly leaves and berries. Even woodland creatures made from marzipan might appear on a platter with a bûche de Noël. A dusting of confectioners’ sugar mimicking snow helps complete the scene.

brûlé(e) [broo lay] adjective, noun

Sometimes used as an adjective as in “to brûlée; brulée-ing.” The literal definition of brûlée is “burned or burnt.”

Bakepedia Tips

The dessert crème brulée is possible the most frequent usage of the word. The “brulée” references the burned, crunchy topping made from caramelized sugar which tops the classic creamy French custard. In professional kitchens, we often take liberties and it is not unusual to hear someone saying, “go brûlée the top of that custard.” So in this vein, we have what we refer to as “brulée-ing,” which is the action of creating a glassy sugar crust, whether on top of a custard or otherwise.

To achieve the best possible results, use a hand-held butane or propane torch, as opposed to under the broiler, as there is more control with the hand-held tool. While you can find small butane-fueled torches in cookware-specialty shops, you can also just go to the hardware store and buy a classic blow torch powered by propane. The major benefits to using a torch is that you can easily move the heat source around, making sure the sugar melts evenly and completely without burning and also without heating up and possibly liquefying the custard. The benefit to the broiler is that you don’t need to buy an extra tool. Either way, brûlée your dessert right before serving.

broyage [broi ahj] noun

Swiss term for a flat disc of dacquoise (baked, sweetened meringue made with ground nuts). Related to Japonais, success.

brown sugar [broun shoog-er] noun

Brown sugar is made two different ways. With cane sugar there is an option that manufacturer can make. They can choose to make “boiled brown”, which is where the molasses inherent in the product is boiled along with the sugar being refined and the product is crystallized, or it can be “painted brown”, which is where they take refined white sugar and then paint it (coat it) with the molasses. Most sugar cane companies will tell you they use the former process. If the sugar is derived from sugar beets, then it is always “painted brown”, and, the molasses painted onto the white sugar crystals is derived from cane sugar. This is because the molasses derived from sugar beet production does not have a good sensory profile and it is usually sold off to be used in animal feed.

When the “boiled brown” process is used, more molasses can be left in to create the darker brown sugars; less can be left in for light brown. According to sugar beet manufacturers, to make dark brown sugar it is not just a matter of more being painted on, it is actually a different molasses blend that has a stronger more intense sensory profile so that the color, aroma and flavor of the dark brown sugar is more pronounced.

Brown sugar is available in both light (left) and dark brown forms (right). Light brown is also sometimes called “golden”. In general, the darker the brown sugar, the more robust the flavor.

Bakepedia Tips

Brown sugar is usually sold in 1-lb. boxes or plastic bags, which should be airtight to keep the contents moist. Soften hardened sugar by adding it with a slice of apple to an airtight plastic bag (it may take a day or two to soften). You can also try microwaving it briefly.

To measure, read directions carefully. Some recipes might specify whether you need lightly packed or firmly packed brown sugar, while others simply ask for brown sugar. All of these measurements will yield different amounts. Try to stick as closely to the recipe as possible. Use the exact-size dry measuring cup called for, if possible. Firmly packed means just that; pile the ingredient into the cup and pack down as firmly as possible until it is level with the top of the cup. One cup of firmly packed brown sugar can be substituted for 1 cup granulated sugar. Products called granulated brown sugar and liquid brown sugar are also available, but cannot be substituted for regular brown sugars in recipes.

Though similar in color, brown sugar should not be confused with Demerara or turbinado sugars, which are coarse textured, granulated, light brown colored sugars.  Both of these measure cup for cup with granulated white sugar, but will impart a light brown sugar taste and might take longer to dissolve in your recipe. Barbados sugar sugar, or dark Muscovado is moist and packable like commercial dark brown sugar, with a deeper color and strong molasses flavor. Other sources of sugar include maple sap, palm sap and sorghum.

References

1. Interviews with representatives from Michigan Sugar

2. Interviews with representatives from Zulka Sugar

brownie crust [brou-nee kruhst] noun

The thin, delicate, crackled layer that appears on the tops of brownies and is highly desirable by many aficionados. Try our version that we think makes the perfect brownie crust.

brownies [brou-neez] noun

A chocolate bar cookie.

Fannie Merrit Farmer published a recipe in 1896 called a brownie and it was indeed brown, being flavored with molasses, but it did not contain any cocoa or chocolate. In her revised 1905 Boston Cooking-School Cook Book she presented a chocolate version. There is no clear-cut origin story. What they have in common is that they are usually prepared in an 8-inch or 9-inch square pan; larger recipes can be made in 13 x 9-inch pans or half-sheet pans.

Brownies typically do not contain chemical leaveners, or of they do it is a very small amount. They are a classic American dessert that can range in texture from dense and truffle-like to light and cakey, with nuts and without. When they include nuts, they are often walnuts. There is no right or wrong – there is room for brownies of every stripe!

Bakepedia Tips

We may never trust the Merriam-Webster Dictionary on-line version again. We say this in jest, however, look at what they say, and in which order they say it:

Definition of BROWNIE
1: a legendary good-natured elf that performs helpful services at night

2 capitalized: a member of a program of the Girl Scouts for girls in the first through third grades in school

3: a small square or rectangle of rich usually chocolate cake often containing nuts

Brown Betty: [broun bet-ee] noun

Very often found in reference to Apple Brown Betty, a classic American dessert. Brown Betty recipes are comprised of buttered breadcrumbs, fruit, sugar and spice(s). It is a homespun casserole dish related to others of the same ilk: bread puddings, cobblers, crisps, grunts, etc. What they have in common is that they are made in a casserole dish, are made up of fruits and contain some sort of topping or binder that involves flour or grain, such as oats.

bromated flour [broh-meyt ed flouuhr, flou-er] noun

Flour containing potassium bromate, most often used in the commercial bread industry. The additive strengthens the dough and provides for optimum oven spring and higher rising.

Bakepedia Tips

There have been studies linking potassium bromate to cancer and in fact it is banned in many countries including the U.K. (1990) and Canada (1994). In 1991, California declared it a carcinogen under Proposition 65. Since that year, while usage in California requires special labeling, the FDA has generally recommended that bakers nationwide limit its use. King Arthur Flour is a company that has never sold bromated flour and is a great source for many different baking flours.

broiled frosting: [broil ed fraw-sting, fros-ting] noun

In books such as Joy of Cooking geared towards the home cook, this style frosting is described as a combination of brown sugar, cream, butter, nuts and/or coconut. Broiled frosting is spread on baked cakes or cookies and placed under a broiler to be finished off. In professional books such as The Bakers’ Manual by Joseph Amendola, he references a 7-Minute style frosting made with whipped egg whites, to which a 238ºF sugar syrup is added, whipped until fluffy.

broil [broil] verb

To cook by exposure to direct radiant heat. Typical home broilers will be electric or gas flame, with the heat source coming from the inside top of the oven.

Bakepedia Tips

Some broilers have a heat adjustment, but you can also adjust the heat by raising or lowering the oven rack, which will place the food closer or farther away from the broiler.

Brix scale [briks skeyl] noun

Also referred to as Balling scale. A tool used for measuring the density of sugar within a liquid. The original Balling system contained a small inaccuracy that a man named Dr. Brix noticed. He corrected the formula and it is now referred to as the Brix scale. A fruit juice might measure 15.5˚ on the Brix scale, which means it contains 15.5% sugar.

brittle [brit-l] adjective, noun

1. A term used to describe texture. 2. A candy, such as the popular peanut brittle (shown in photo). To make peanut brittle, caramelize a combination of sugar and water, then stir peanuts into the mixture before pouring it out on an oiled slab to harden.

brioche pan [bree-ohsh, -osh; French bree-awsh pan] noun

A deeply fluted pan that creates the classic brioche shape. Its bottom is round and narrow, with sides flaring at a steep angle featuring the wavy flutes. Brioche pans come in many sizes, from individual to very large.

brioche [bree-ohsh, -osh; French bree-awsh] noun

A slightly sweet butter- and egg-rich yeast dough, usually formed into its classic shape with a fluted pan. The interior has a beautiful, rich golden color and the exterior is usually a deep, shiny burnished brown, created by an egg-wash.

Bakepedia Tips

Brioche dough can be used and baked in other manners – to create loaves for thin slices served with foie gras or preserves, as a base for rich sticky buns or even as base for rich, filled pastries.

break [breyk] verb

1. A term that describes various textural faults that can happen to any number of foodstuffs, such as ganache or buttercream. When a ganache “breaks,” it is because the emulsion of chocolate and cream (and maybe butter) has failed to combine. This can happen when the amount of fat from the cream and/or butter and the amount of fat from the chocolate’s cocoa butter is just too much for the mixture to hold together in a smooth, creamy way. 2. The action of breaking something, such as breaking apart hunks of almond bark to create a natural shape (as opposed to cutting with a knife).

Bakepedia Tips

Two techniques may help you fix a broken ganache: You can try drizzling in cold cream while whisking somewhat vigorously – this will change your amounts of ingredients and yield of ganache, of course; or you can buzz it with an immersion blender until smooth. The best way to prevent this from happening is to pay close attention to the cacao percentage in the chocolate used for the recipe. If no percentage is listed, try 55% or lower. The higher percentages can wreak havoc with certain ganache recipes, unless it has been developed specifically for that percentage.

breadsticks [bred-stiks] noun

Slender stick-like shaped bread. They can be soft or crispy and are often served alongside salads and soups.

bread pudding: [bred pood-ing] noun

Made in a casserole type dish comprised of slices, crumbs or cubes of bread and egg custard, baked until the custard is set. Bread pudding can be savory or sweet. Sweet versions can include everything from fruit, nuts or chocolate to flavoring such as vanilla, lemon, liqueurs, etc. Bread pudding recipes are a great way to use leftover or slightly stale bread.

bread machine [bred muh–sheen] noun

An electric, automated machine that mixes bread dough ingredients, provides the proper proofing environment and also bakes the bread.