Fleuron: In classic cuisine, fleurons are small pieces of puff pastry cut with a cookie cutter in the shape of a diamond, croissant, fish, etc. in puff pastry trimmings, browned and baked.
Florets are used to decorate certain dishes, for example the top of pies.
See also Fleuron under Kitchen Utensils and Vocabulary.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.