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10 hard-to-pronounce patisserie products

It’s time to twist your mouth awkwardly and get your tongues around this one. No, we’re not talking about some complicated dessert but some common patisserie terms that are more commonly mis-pronounced.
Although pronunciations and spellings differ slightly from country to country, we’ve tried to keep it as close to the classic versions as possible.

The Dilemma: To say or not to say the ‘t’. Or worse, enter-met!
The Truth: On-tre-may. A modern dessert torte, comprising of layers of spongecake, mousse and other fillings.

The Dilemma: Bavaroyce? Baver-waah?
The Truth: Baa-vuh-raa. Quite simply, Bavarian cream.

The Dilemma: Chee-boost? Not even close.
The Truth: She-boo. A classic pastry cream, with italian meringue folded into it.

Ok so maybe you’re huff-puffing and fretting over how such an easy one made the list. But you’d be surprised at the number of people who get it wrong. We’re just making sure.
The Truth: Crow- saun. And yup, it’s the well-known laminated pastry.

The Dilemma: Payne. Pan. Pa-an. All wrong.
The Truth: Basically, how you would say Pan, but with the ‘n’ silent. Or the ‘an’ in angle. This tricky one is French for bread.

The Dilemma: Kwysh. Kweech. Kwy-chay.
The Truth: Key-sh. A savoury pastry, usually consisting of vegetables and/or sea-food and meat.

The Dilemma: Nope. Not Meringay. Not Meringee either.
The Truth: Muh-rang. A pastry shell made with a  mixture of beaten egg-whites and sugar.

The Dilemma: Duck-vaas. Da-kois.
The Truth: Dah-kwaaz. This one is a cross between a sponge and a meringue, and is used as a base for dessert, providing a light crunchy texture.

The Dilemma: Chooks? Chowx?
The Truth: Say it like this-Shoe. A cream bun/puff.

The Dilemma: Gay-tee-ox? Ga-tee-aah-ooh?
The Truth: Ga-toh. Like the ‘ga’ from Gary. This refers to pastry items made with puff pastry, éclair paste, short and sweet dough.

The Dilemma: Pur-fate? Erm…no. Paar-fight? Nope.
The Truth: Paar-fay. A mixture of of cooked whipped egg yolks into which whipped cream and flavour are added, and then frozen.

You’ll never make a patisserie pronunciation mistake again!