Recipes
Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Detrempe | ||
 A French culinary term for the first stage in the process of making puff pastry, which requires only flour and water. Detrempe is the paste that is formed when water and flour are added together. Before adding in any other ingredients such as butter, etc., it is best to let it sit in a cool place for about 1 hour. Detrempe is rarely used on its own, except as a luting paste. |