[custom_adv] 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 have a variety of other flavorings. Crème brûlée [custom_adv] A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron commonly consists of a ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone, maccarone or maccherone, the meringue. The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. macaron [custom_adv] The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon. Poire à la Beaujolaise or pear in wine [custom_adv] Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette , a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé. Crêpe Suzette [custom_adv] A profiterole , or choux à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. profiterole , or choux à la crème [custom_adv] A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to breathe" or "to puff". Soufflé [custom_adv] A financier (formerly known as a visitandine is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold.Light and moist with a crisp, eggshell-like exterior,the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours. Financier - French almond cake [customs_adv] The mille-feuille vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême. Napoleon [custom_adv] The tarte Tatin is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. Tarte Tatin [custom_adv] A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders. Each of the ingredients used refer to the color of monastic robes. Tradition dictates that raisins stand for the Dominicans, hazelnut for the Augustinians, dried fig for the Franciscans, and almond for the Carmelites. Mendiant [custom_adv] A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Croquembouche [custom_adv] A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of small, striated cylinder up to five centimeters in height with a depression at the top. Originally a specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad. Canelé [custom_adv] A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. Marjolaine [custom_adv] A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Charlotte [custom_adv] Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule. Teurgoule
