As a bakery specializing in artisanal cakes, we use a variety of specific terms to describe our delicious creations. In this blog post, we will explain some of the key terms you may encounter when browsing our menu.
Mousse: A light and airy dessert made from whipped cream, eggs, and flavorings. In our bakery, we use mousse as a filling for many of our cakes.
Cremeux: A French term meaning "creamy," cremeux is a type of custard made with eggs, cream, and sugar. It has a thick and velvety texture, making it an ideal filling for our cakes.
Sponge: A type of cake made with a light and fluffy batter that rises with the help of beaten eggs. Sponges are often used as the base for layered cakes.
Compote: A type of fruit sauce made by cooking fruit with sugar and water. At our bakery, we use compote as a filling for our cakes to add a sweet and tangy flavor.
Confit: A French term meaning "preserved," confit is a cooking method used to preserve meat or fruit in its own fat or sugar syrup. We use confit as a flavoring for our cakes, such as our raspberry confit filling.
Mirror glaze: A shiny glaze that covers the top of our cakes. Made from a combination of sugar, water, gelatin, and condensed milk, mirror glaze gives our cakes a stunning, polished look.
We hope that this post has given you a better understanding of some of the specific words we use at our bakery. If you have any questions or would like to try one of our cakes, please don't hesitate to reach out to us.
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