My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crucigrama Sopa de Letras Hoja de Trabajo
Calificar este Puzzle:
Log in or sign up to rate this puzzle.

Problematic Patisserie Puzzle

Horizontales
French dessert that uses rich yeast paste
A gentle cookery method that allows flavour and colour to get into the item being cooked
Light but decadent dessert best made using quality couverture
Something you would leave the stem on when you poach to show its freshness (not tinned).
Something small and baked in the oven, served with coffee
A cake made to celebrate the harvesting of a flower
Apple-based pastry dessert that gets inverted after baking
Traditional dessert flambeed at the guests' tableside
A dessert created by Escoffier for a famous opera singer.
A great way to use up excess egg whites at the end of service
Cream based French dessert but its name sounds German
Verticales
Almond wafer made using a template
Dessert made in a bain-marie using vanilla, eggs, sugar and milk. When presented, a caramel is on top.
Dessert set with gelatine and means cooked cream in Italian
Harder fruits are mostly wrapped in pastry and cooked using this cookery method
One example of a short pastry based dessert
French dessert made with savarin paste and rum-soaked fruit
A quality aspect a patissiere checks with their nose and tongue
Can be made in dariole moulds or whole cake and served with sauce anglaise
Cookery method most often used for preparing a tougher fruit like Rhubarb