32 Dishes

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Conversation tart

Puff pastry with frangipane cream and royal icing

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Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Crêpes Suzette

Crêpes suzette (pronounced [kʁɛp syzɛt]) is a french dessert consisting of crêpes with beurre suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and grand marnier, triple sec or orange curaçao liqueur on top, flambéed tableside.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Éclair

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

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Fougassette Monegasque

A round flat pastry made with sablé dough topped with anise seeds and almonds

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Fraise mille feuille

Layered puff pastry with strawberries and whipped cream

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Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

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Galapian tart

Cherry and almond tart

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Grand Marnier soufflé

Soufflé made with grand marnier liqueur

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Ice cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Medovik

Medovik (russian: медови́к, from мёд – 'honey') is a layer cake popular in countries of the former soviet union. the identifying ingredients are honey and smetana (sour cream) or condensed milk.it is a dessert which is known for its lengthy preparation time. it consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. while the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. there are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.according to russian tradition, the cake was created in the 19th century in the russian empire by a young chef who sought to impress empress elizabeth alexeievna, wife of alexander i. empress elizabeth couldn't stand honey, and any dish made with it drove her mad. one day, however, a young new confectioner in the imperial kitchen didn't know the empress' dislike, and he baked a new cake with honey and thick sour cream. surprisingly, and unaware of the honey content, empress elizabeth immediately fell in love with it. medovik gained its intense popularity during the soviet era. today, there are numerous variations of medovik: with condensed milk, buttercream or custard.

Dessert, Sweet

Mille feuille

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Dessert, Sweet

Muffin

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. while quickbread "american" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. the flatbread "english" variety is of british or other european derivation, and dates from at least the early 18th century, while the quickbread originated in north america during the 19th century. both types are common worldwide today.

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

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Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

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Petit fours

Small cakes, pastries, confections, sweets, many different kinds

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Profiteroles

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Dessert, Sweet

Tarte au chocolat

Chocolate tart, also known as chocolate cream pie, is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, sweetened pastry shell and baked until firm. it is considered a form of custard tart because it includes an egg-based filling. the dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. due to the cost of the ingredients and difficulty of making the pastry, the dish was, until recently (2016), relatively rare except in upscale cafés. it has many variants, and is considered a gourmet dessert. an early 19th century book for "opulent families" featured a chocolate tart recipe that included cinnamon and lemon peel, taken from a 1770 book.in australia the chocolate tart came to national attention after being featured on the first series of masterchef australia in 2009. subsequently, billed as "australia's most famous dessert", a chocolate tart recipe became one of the deciding factors in determining the winner of the series final, although the recipe had been simplified from the original for the show. the dessert has also featured on british tv series the naked chef, in which jamie oliver cooked a chocolate tart for a romantic meal with his girlfriend (and future wife).

Dessert, Sweet

Tarte au citron

A lemon tart (french: tarte au citron) is a dessert dish, a variety of tart. it has a pastry shell with a lemon flavored filling. in the uk, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). usually recipes include blind-baking before adding the custard. sometimes the tart is dusted with icing sugar prior to serving.alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.a dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. the lemon pie is prepared with a bottom pie crust. this pie is different from the lemon meringue pie, which has meringue on top. no upper crust is used, as in a cherry pie.

Dessert, Sweet

Tarte au sucre

Sugar pie is a dessert of the western european countries of northern france and belgium, where it is called tarte au sucre. the pie is also popular in canada. various type of tarte au sucre are made. some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. the french canadian version of the dessert sometimes uses maple syrup.the dessert is somewhat similar to the american transparent pie (the name in the midwestern and southern united states for a pecan pie made without the pecans), the english canadian butter tarts and the english treacle tart.

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Tarte aux abricots

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux figues

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux fraises

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux framboises

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

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Tarte aux noix

Nut tart, made with walnuts, pecans

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Tarte aux poires

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux pommes

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux prunes

Plum cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins, or prunes) or with fresh fruit. there is a wide range of popular plum cakes and puddings. since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular in england since at least the eighteenth century have now become known as fruitcake. the english variety of plum cake also exists on the european mainland, but may vary in ingredients and consistency. settlers in british colonies brought the dried fruit variety of cake with them, so that for example, in india it was served around the time of the christmas holiday season and in the american colonies, where it became associated with elections, one version came to be called "election cake". plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. in some versions, the plums may become jam-like inside the cake after cooking, or be prepared using plum jam. plum cake prepared with plums is also a part of ashkenazi jewish cuisine, and is referred to as pflaumenkuchen or zwetschgenkuchen. other plum-based cakes are found in french, italian and polish cooking.

Dessert, Sweet

Tarte tatin

The tarte tatin (french pronunciation: ​[taʁt tatɛ̃]), named after the tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. it originated in france but has spread to other countries over the years.

Dessert, Sweet

Tiramisu

Tiramisu (italian: tiramisù [ˌtiramiˈsu], from tirami su, "pick me up" or "cheer me up") is a coffee-flavoured italian dessert. it is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. the recipe has been adapted into many varieties of cakes and other desserts. its origins are often disputed among italian regions veneto and friuli venezia giulia.