Shot of espresso coffee infused with hot water. The ratio of water to espresso is 1:1.
A coffee drink made with espresso and microfoam.
An espresso-based coffee drink that originated in Italy, and is traditionally prepared with double espresso, and steamed milk foam.
A flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.
Blended fruit pulp usually cooked with sugar and starch.
Rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, Genoise cake (sponge), and tarts.
A typical French custard, used as a filling for cakes and pastries.
Coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans.
A drink that is designed to be served cold, mixed with water, milk or cream, prepared with ice and blended.
A chocolate sauce made from fresh cream and chocolate. Traditionally used to enrobe gâteaux, desserts and as a filling between layered desserts and truffles.
Plural for the French word ‘cake’.
A drink of frothed milk but no coffee.
Thin delicate meringue folded with nuts and baked lightly in sheets.
Smooth nutty paste traditionally made with hazelnuts, finely ground with sugar to form a silky paste.
Made famous by the Sacher Hotel in Vienna, consisting of dark chocolate cake traditionally soaked in an apricot glaze and coated with ganache. The cake is used as a base for many other desserts.
Any of various light sweet or savoury dishes made with beaten egg whites.
A crumbly pastry used as a topping for pies and tarts.
Soft sweet made from a chocolate mixture covered with cocoa.