Created by: Silentchapel
Number of Blossarys: 95
English (EN) 
The mille-feuille ("thousand leaves"), vanilla slice, custard slice, also known as the Napoleon, is a French pastry of which the exact origin is unknown. Its modern form was influenced by ...
A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, ...
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with ...
Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at ...
A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse ...
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning ...
Café liégeois is a cold dessert made from lightly sweetened coffee, coffee flavour ice cream and chantilly cream. One should refrigerate a large glass with the required amount of sweetened coffee, ...
