Shot of espresso coffee infused with hot water. The ratio of water to espresso is 1:1.
Baked until set in the oven. Contains no gelatin and is dense and velvety in texture.
A place that specialises in baking and selling bread.
Savoury-filled puff pastry turnover.
A coffee drink made with espresso and microfoam.
An espresso-based coffee drink that originated in Italy, and is traditionally prepared with double espresso, and steamed milk foam.
A flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.
Blended fruit pulp, usually cooked with sugar and starch.
Cream (Fridge) Cheesecake
Chilled until set using gelatin. Slightly sweeter with a lighter texture when compared to a baked cheesecake.
Rich whipped cream infused with vanilla extract. Is a classic embellishment to French pastry, génoise cakes (sponge cakes), and tarts.
Fancy name for sour cream.
Ganache that has been whipped into a lighter chocolate cream.
A typical French custard, used as a filling for cakes and pastries.
A buttery, flaky, viennoiserie pastry named for its crescent shape
A dessert spread and topping usually made with citrus fruit.
Coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans.
A drink that is designed to be served cold, mixed with water, milk or cream, prepared with ice and blended.
A chocolate sauce made from fresh cream and chocolate. Traditionally used to enrobe gâteaux and desserts and as a filling between layered desserts and truffles.
Very high quality.
Plural of 'gâteau', for the French word 'cake'.
Thin, delicate meringue folded with nuts and baked lightly in sheets.
A drink of frothed milk but no coffee.
Popular biscuit sandwiched with colourful fillings made famous by Ladure in Paris, made with egg whites, sugar and ground almonds or coconuts. Previous recipes were plain and had no fillings.
Shot of espresso coffee with a dash of frothy steamed milk.
A sweet pudding of South African origin. It contains apricot jam and has a spongy caramelised texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream.
A confection consisting primarily of sugar or honey and almond meal sometimes augmented with almond oil or extract.
Master Pastry Chef.
A sweet dish made as smooth, light mass in which the main ingredient is whipped with cream and egg whites.
A dough that is used to make pies and other baked goods.
The word used in France and Belgium describing the shop where pastries and cakes are sold.
Pablo Ruiz Picasso was a Spanish painter, sculptor, printmaker, ceramicist, stage designer, poet and playwright.
Smooth, sweet paste made by roasting nuts in sugar and grinding together.
A type of baked bread product made from dough, most commonly shaped into a twisted knot.
Made famous by the Sacher Hotel in Vienna, consisting of dark chocolate cake traditionally soaked in an apricot glaze and coated with ganache. The cake is used as a base for many other desserts.
Any light sweet or savoury dishes made with beaten egg whites.
A crumbly pastry used as a topping for pies and tarts.
A baked dish consisting of a filling over a pastry base with an open top, not covered with pastry.
Popular coffee-flavoured Italian cheesecake
Rich, multi-layered cake.
Soft sweet made from a chocolate mixture covered with cocoa.