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  2. Glossary of French words and expressions in English

    en.wikipedia.org/wiki/Glossary_of_French_words...

    à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".

  3. Ganache - Wikipedia

    en.wikipedia.org/wiki/Ganache

    Ganache (/ ɡ ə ˈ n æ ʃ / or / ɡ ə ˈ n ɑː ʃ /; [1] French:) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. [2]In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. [3]

  4. Meringue - Wikipedia

    en.wikipedia.org/wiki/Meringue

    Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

  5. We Tried 14 Different Egg Washes To Find Out Which Ones Are ...

    www.aol.com/lifestyle/tried-14-different-egg...

    I used large eggs, whole milk, heavy cream and room-temperature water. Each egg wash was made as described above (except for the washes of only milk and heavy cream) and painted onto a chilled ...

  6. Cream - Wikipedia

    en.wikipedia.org/wiki/Cream

    Extra-thick double cream is the second thickest cream available. It is spooned onto pies, puddings, and desserts due to its heavy consistency. Double cream [20] 48% Double cream whips easily and produces heavy whipped cream for puddings and desserts. Whipping cream [20] 35% Whipping cream whips well and produces lighter whipped cream than ...

  7. Custard - Wikipedia

    en.wikipedia.org/wiki/Custard

    With cream instead of milk, and more sugar, it is the basis of crème brûlée; With egg yolks and heavy cream, it is the basis of ice cream; With egg yolks and whipped cream, and stabilised with gelatin, it is the basis of Bavarian cream; Thickened with butter, chocolate, or gelatin, it is a popular basis for a crémeux

  8. Category:French words and phrases - Wikipedia

    en.wikipedia.org/wiki/Category:French_words_and...

    This category is not for articles about concepts and things but only for articles about the words themselves. As such almost all article titles should be italicized (with Template:Italic title). Please keep this category purged of everything that is not actually an article about a word or phrase. See as example Category:English words

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