Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

A French term for “cone” that is used to describe a parchment-paper cone with a small hole cut at the end used to decorate or write on iced surfaces. Also used to describe cone-shaped baked products such as pâte à cornet decorations.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title