SECOND SUMMATIVE

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Across
  1. 2. A sugary coating applied to smooth petit fours.
  2. 7. A small, round choux pastry filled with cream.
  3. 8. The process of improving the final appearance of petit fours.
  4. 9. A common flower garnish for desserts.
  5. 15. A French tower of cream puffs bound with caramel.
  6. 16. The main ingredient used to coat chocolate curls, strips, or liquid.
  7. 17. PASTE A type of pastry dough designed for making sweet baked goods.
  8. 18. The usual herb garnish for desserts.
Down
  1. 1. A sweet spread made from fruit, used as filling.
  2. 2. A decoration method that enhances the visual appeal of pastries.
  3. 3. A large ring-shaped choux pastry topped with almonds.
  4. 4. BUTTERCREAM A common frosting choice with a sweet and buttery flavor.
  5. 5. FRUITS Fruits that are sliced, boiled, or dried using sugar for garnishing.
  6. 6. A rich chocolate and cream mixture used as filling.
  7. 8. A garnish made from citrus zest cooked in syrup.
  8. 10. A light pastry dough used to make éclairs and cream puffs.
  9. 11. A finishing component often sprinkled on desserts, made from refined sugar.
  10. 12. A crispy, oblong choux pastry often filled with chocolate.
  11. 13. FOUR A small, elegant pastry often topped with glazes or garnishes.
  12. 14. NUTS A garnish made from nuts that are toasted or caramelized.