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

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

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

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

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

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

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

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

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

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

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

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

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

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

A sweet, crumbly pastry dough used for making tart and pie shells. It's rich with butter and has a sandy texture.

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

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

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

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.

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

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

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

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

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

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

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

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.

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