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types of desserts

Small tarts and other sweet baked products are called pastries. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelat…

The track typically consists of sweet foods, but may include other items. Cake is a form of bread or bread-like food. The name cookie, comes from the Dutch word "koekje" meaning "little cake," according to the Nibble's website. Discover delicious, triple-tested dessert recipes for every occasion, from quick and easy sweet treats to super indulgent and impressive showstoppers.

The cuisine of the United States refers to food preparation originating from the United States of America. Types of Dessert.


Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Profiteroles consist of an unleavened dough with a high amount of fat.

A bowl of crème anglaise custard, dusted with nutmeg. Most likely best known as a gelling agent in cooking, different kinds and grades of gelatin are used in a large range of food and nonfood products: general examples of foods that contain gelatin are gelatin desserts, aspics, trifles, marshmallows, candy corn, and confections like Peeps, gummy bears and jelly babies. Chocolates and candy involve the crystallization of sugar. In many European countries, sherbet and sorbet are synonymous, both terms being used for a non-dairy type of frozen dessert. Types of individual desserts range from desserts designed to be consumed by a single person in one sitting, such as cupcakes or ice cream cups, to miniature versions of desserts meant for more than one person. The major deserts of this type include the sagebrush of Utah, Montana and Great Basin. In its current forms, it is usually a sweet baked dessert.

Varieties include chocolate chip cookies, sugar cookies, gingersnaps, tender shortbread, chewy oatmeal cookies, crispy meringues and cake-like bar cookies. The term pudding is said to come from the French word boudin, originally from the Latin botellus, which means “small sausage”, referring to covered meats used in Medieval European puddings. Cakes are not just for birthday parties. Frozen custard uses a cooked base of egg yolks.

Gelato uses a milk base instead of cream and has less air mixed into it than ice cream. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape.

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