Our food list :

France. Pays de la Loire. Maine-et-Loire.

Pie made with shortcrust or puff pastry, filled with unpitted plums.

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Peach and frangipane pie sprinkled with crushed macarons.

United Kingdom. United States.

Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.

In the Southern United States, the cobbler has both a top and bottom crust.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Pavlova : meringue topped with whipped cream and fresh fruit.

United Kingdom.

Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Turnover : pastry made with puff pastry filled with fruit compote.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.