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Glossary

Americano
Shot of espresso coffee infused with hot water. The ratio of water to espresso is 1:1.

 
Café Latte
A coffee drink made with espresso and microfoam.

 
Cappuccino
An espresso-based coffee drink that originated in Italy, and is traditionally prepared with double espresso, and steamed milk foam.

 
Chai Tea
A flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.

 
Château
French castle.
 
Coulis
Blended fruit pulp usually cooked with sugar and starch
 
Crème Chantilly
Rich whipped cream infused with vanilla extract is a classic embellishment to French
pastry, Genoise cake (sponge), and tarts.
 
Crème Pâtissiere
A typical French custard, used as a filling for cakes and pastries.
 
Espresso
Coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans.

 
Frappé
A drink that is designed to be served cold, mixed with water, milk or cream, prepared with ice and blended.

 
Ganache
A chocolate sauce made from fresh cream and chocolate. Traditionally used to enrobe gâteaux, desserts and as a filling between layered desserts and truffles.
 
Gâteaux
Plural for the French word ‘cake’
 
Kiddyccino
A drink of frothed milk but no coffee.

 
Japonaise
Thin delicate meringue folded with nuts and baked lightly in sheets.
 
Praline
Smooth nutty paste traditionally made with hazelnuts, finely ground with sugar to form a silky paste.
 
Sacher-torte
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.
 
Soufflé
Any of various light sweet or savoury dishes made with beaten egg whites.
 
Streusel
A crumbly pastry used as a topping for pies and tarts.
 
Truffle
Soft sweet made from a chocolate mixture covered with cocoa.