French boi

1. a baking technique that involves partially or fully baking a pie crust or pastry without its filling
6. My name
8. forming food into a shape and flattening food with a rolling pin
9. a technique for making light and flaky baked goods
10. a light mixture of stiffly beaten egg whites and sugar, baked until crisp or used as a topping for desserts.
13. combinations of crust and filling
14. contributes to the tenderness of a product as it prevents flour from absorbing water
15. give the dough structure
16. keeps baked goods soft and moist.
17. characteristic of a type of slapstick comedy in which a performer throws a pie in another's face
20. adding structure, flavor, texture, and leavening

2. a protein found in certain grains that gives structure and elasticity to foods
3. a pastry woven in a criss-crossing pattern of strips in the preparation of various foods
4. a pie with a liquid filling that becomes firm during baking due to the coagulation of its eggs
5. a crumbly topping or filling made from fat, flour, sugar, and often cinnamon
6. a dessert with a light and airy filling in a pie crust
7. a pie with a sweet, custard-like filling
11. a pie with a filling in the bottom of the pie dish and covered with a pastry on top before baking
12. helps baked goods retain moisture and stay tender and fluffy
14. a decorative technique for the top edge of a pie crust that involves pinching or pressing the dough to create a scalloped pattern
18. to enhance the flavor of the other ingredients
19. stylish, fashionable