CULINARY GLOSSARY

Brioche is a tender French enriched bread rich in butter and eggs, on the border of bread and pastry.

A caramel dessert is a sweet dish based on caramel, with the characteristic flavour of cooked sugar and creamy notes.

A dessert glaze is a shiny smooth coating for cakes and pastries that gives them a finished look and flavour.

Éclair is a French elongated pastry of choux dough, filled with cream and topped with glaze.

Fondant is a chocolate dessert with a molten centre, and also a sugar paste for glazing and decoration.

Ganache is a smooth cream of chocolate and hot cream; a filling, glaze, and base for truffles.

Macaron is a refined French almond pastry of two shells with a creamy filling between them.

Panna cotta is an Italian dessert of set cream, tender and wobbly, served with a sauce or berries.

Soufflé is a light airy dish of whipped whites that rises in the oven; sweet or savoury.

Tart is an open pie on a pastry base with rims and a varied sweet or savoury filling.