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A small, cream-filled pastry puff made from pâte à choux dough. Often served with a chocolate sauce drizzle.

An Italian dessert made of layers of coffee-soaked ladyfingers and a rich, creamy filling, often containing mascarpone cheese.

A thin fruit or vegetable puree, used as a sauce to accompany desserts. Often found drizzled over cheesecakes or plated desserts.

A confection made of almond flour, egg whites, and sugar, sandwiched with a flavored filling. Not to be confused with macaroons.

A mixture of chocolate and cream, used as a filling or topping for various desserts. Commonly used in truffles and cakes.

A light, airy cake made with oil, eggs, sugar, flour, baking powder, and flavorings. It's a staple on menus for its sponge-like texture.

A type of French bread made with a high proportion of butter and eggs, giving it a rich and tender crumb. Common in breakfast menus.

A thick, custard-like cream cooked with eggs, milk, sugar, and flour. Commonly used as a filling for pastries, éclairs, and tarts.

A type of Italian sponge cake made with eggs, sugar, and flour. Used as a base for various layered cakes and pastries.

An Italian semi-frozen dessert, similar to ice cream but with a lighter texture and usually flavored with fruit or nuts.

A dessert made with cream, eggs, sugar, and gelatin, set in a mold and chilled. Often flavored with fruit, chocolate, or liqueurs.

An upside-down pastry in which fruit is caramelized in butter and sugar before the tart is baked. Apples are a common choice.

A dessert item made from whipped egg whites and sugar. Can be soft for pavlovas or hard for pie toppings and cookies.

A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. Often served at special occasions.

A small sponge cake with a distinctive shell-like shape, often flavored with lemon or almond.

A type of icing used to decorate or sculpt cakes and pastries. Known for its smooth, pliable texture and matte finish.

A custard dessert topped with a layer of hard caramel, created by caramelizing sugar under a broiler or with a torch.

The Italian version of ice cream with a lower fat content than traditional ice cream and a more intense flavor, served at a slightly warmer temperature.

A dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It is airy, light, and often served chilled.

A confection made from nuts and sugar syrup. Can be ground into a paste and used in various dessert items like pastries and fillings.

A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish, and covered with a thick flan-like batter.

An Italian dessert of sweetened cream thickened with gelatin and molded. It can be flavored with vanilla, coffee, or other flavorings.

A thin, crisp wafer made from a batter of flour, sugar, and butter. Can be shaped while warm to form cups or rolls.

An oblong pastry made with choux dough filled with a cream and typically topped with chocolate icing.

A baked egg-based dish which can be sweet or savory. Sweet versions often include chocolate or fruit flavors.

Small bite-sized confectionery or savory appetizer. The sweet versions are usually iced and decorated cakes or small pastries.

A light pastry dough used to make éclairs, cream puffs, and profiteroles. It's unique for its puffing ability in the oven.

A pastry of several layers of puff pastry alternating with filling, such as pastry cream. Also known as 'Napoleon.'

A French-style deep-fried pastry, often dusted with powdered sugar. They are similar to doughnuts and can be filled with fruit or cream.

A dessert with a mold lined with sponge fingers or bread and filled with fruit puree or custard. It can be served cold or unmolded and baked.

A type of shortcrust pastry known for its buttery, flaky texture, used as the base for pies and tarts.

A filling made from almonds, butter, eggs, and sugar. Common in tart fillings and often paired with fruit.

A French shortbread cookie known for its sandy texture. Often used as the base for tart shells.

A dessert with a meringue base, crispy on the outside and soft on the inside, topped with whipped cream and fruit.

A dessert made of whole or pieces of fruit in sugar syrup. Spices and flavorings are sometimes added.

A dessert made with a cooked mixture of milk or cream and egg yolk. It can be eaten alone or used as a filling.