French food Voila! Made by Nicusor Sarb, romanian student
Pommes de terre duchesse Duchess potatoes or Duchesse potatoes (French: pommes de terre duchesse) consist of a seasoned purée of mashed potato and egg whic h is forced from apiping bag or hand-moulded into various shapes which are then baked until golden. They are a classic item of French cuisine.
Blanquette de veau Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
Crème brûlée 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 mille-feuille The mille-feuille , vanilla slice, custard slice, also known as the Napoleon, is a pastry of French origin.
Mousse A mousse, is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory
Profiterole A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipp ed cream, 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.
Tart A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually short crust pastry; the filling may be sweet or savoury. Tartlet refers to a miniature tart.