Ingrédients Alimentaires - Sauces Sucrées, Pâtes et Tartinades

a sweet mixture of ground almonds and sugar, used in baking for filling, flavoring, or topping desserts, pastries, and confections

Pate d'amande

the soft food or paste that is made from ground peanuts

beurre de cacahuète

a creamy and spreadable cheese product

fromage à tartiner

a soft, yellow food made from cream that we spread on bread or use in cooking

beurre

a sweet, sticky, thick liquid produced by bees that is yellow or brown and we can eat as food

miel

a thick, sweet substance we make by boiling fruit with sugar and often eat on bread

confiture

a type of food made of fruit juice, sugar, and pectin which people put on bread

gelée

a smooth and concentrated spread made by cooking down apples with sugar and spices

Beurre de pommes

a flavorful and creamy spread or dip made from mashed beans, often seasoned with various herbs and spices

trempette aux haricots

a thick pureed sauce made from fruits, vegetables, or herbs, used as a garnish or accompaniment for dishes

Coulis

a rich, smooth, and creamy mixture of chocolate and heavy cream, used as a glaze, filling, or icing in cakes, pastries, and desserts

ganache

a thick paste made from water and sugar that is usually flavored, colored and used for decorating cakes

pâte à sucre

a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes

sirop d'érable

a thick sweet liquid made with sugar that is often used as a sauce

sirop

a thick, amber-colored sweetener with a rich and buttery flavor

sirop de sucre roux

a thick, dark syrup with a strong and distinctive flavor, produced during the process of refining sugar

méllasse

a thick, sweet, sticky liquid made from refined sugar, used in cooking

mélasse

a sweet, sticky liquid derived from cornstarch, commonly used as a sweetener and food ingredient

sirop de maïs

a sweet liquid made by dissolving sugar in water, commonly used as a sweetener

sirop de sucre

a thick and sweet liquid made from cocoa powder or chocolate, commonly used as a topping in various desserts

sirop au chocolat

the thick, fatty part of milk that rises to the top when you let milk sit

crème

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

crème anglaise

a thick and sweet butter-based sauce often flavored with alcohol

sauce dure

a soft and sweet confectionery made from sugar, butter, milk, and flavorings, often flavored and mixed with additional ingredients like nuts or chocolate

caramel

a sweet spread made from butter, sugar, and brandy, often served as a topping or sauce for desserts, particularly during the holiday season

beurre de cognac

a sauce or syrup made from brown sugar, butter, and flavorings, used as a topping or drizzle for desserts, ice cream, or pancakes

caramel dur au beurre

a tangy and creamy citrus spread made from lemon juice, eggs, sugar, and butter

crème de citron

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

marmalade

a dark brown, savory spread made from yeast extract, known for its strong and distinctive flavor, often used as a condiment or spread on bread or crackers

marmite

a soft mixture of meat, fruit, vegetables, etc. to be spread on bread or used in cooking other dishes

pâte

a paste made from finely chopped or ground meat, fish, or vegetables, mixed with spices and sometimes alcohol, served cold and often used as an appetize

pâté

a salty yeast extract spread popular in Australia, used as a condiment or spread on bread or crackers

Végémite

a concentrated savory ingredient made from yeast cells, used to add rich umami flavor to foods like soups, sauces, and spreads

extrait de levure

a creamy and savory sauce made from melted cheese, often served as a condiment or appetizer

trempette au fromage

a melted cheese dish often served as a communal appetizer or main course

Fondue au fromage

a mixing of sugar, water, egg and milk, used to decorate or cover cakes

glaçage

a sweet and tangy spread made from fruit juice or puree, eggs, sugar, and butter, used as a topping, filling, or flavoring for desserts, pastries, and cakes

caillé de fruits

a soft and thick substance made from boiled tomatoes, used as a cooking ingredient

concentré de tomate

a concentrated, flavorful paste made from mashed anchovies, which are small, oily fish found in saltwater

pâte d'anchois

a smooth and spreadable mixture made from ground fish

pâte de poisson

a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cuisine

tahini