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A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

The fatty liquid that rises to the top of milk when the milk is allowed to stand. Cream can be classified as heavy cream or light cream depending on the butterfat content.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.