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 may be sweet or savory. Dessert mousses are typically made with whipped egg whites or whipped cream, ...
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 room temperature. The custard base is traditionally flavored with vanilla, but can also be flavored ...
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 a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled ...
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, buttercream or jam filling sandwiched between two biscuits. The name is derived from the Italian word ...
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 improvements of Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry ...
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A standard baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual ...
Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of cartilaginous meat, such as oxtail and marrowbone; vegetables: mainly root vegetables like carrots, ...
A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. A ham and cheese sandwich snack, very similar ...
