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A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

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 cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes.

pate,

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.