The Great British Baking Show

Artist Tom Hovey click here for many more

Arlette : are crispy cinnamon biscuits. They originate from the South of France and are similar to Palmier (elephant ears) biscuits.

 source "Only Crumbs Remain"

Bavarois : is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded.

 source: Wikipedia

Choux pastry: is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Decadent Desserts and... Dampfnudeln ~ German Steamed Buns

Enjoying this much more than I'd Expected. Thank you, Lynette

Frangipane is an almond filling where as marzipan is an almond-sugar paste that's so dense it can be formed into decorative shapes and painted in bright colors.

Ganache : is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream

Halloumi  is a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute

Inscrutable : Impossible to understand or interpret. (term used to describe Mary)

Jaffa cake are biscuit-sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges.

Knead love into everything ❤ 

Laminating dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough.dough butter dough butter

Meet the Hosts and Judges: source

Nemesis : timing ps. Netflix will not allow any screen shots.

Ombre is the gradual blending of one colour hue to another, usually moving shades from light to dark.

 An Ombre cake comprised of sponge and buttercream source

"Plumpcious" - Christine's "Oxford Nutty Cheese Loaf"

Quenelle: "a presentation technique which makes a three-sided oval shape out of soft, malleable dish components, like pâté, cream Chantilly or ice cream. Often used in desserts such as sorbets and mousses, or savoury dishes such as rillettes, a quenelle adds a touch of refinement to a dish - more visually appealing than a dollop or a heap." source

Quarter-final: Tudor style! 11/1/2021

Rong tea: Nadiya's Bay Leaf, Rong Tea, and Pear Tart

 source

"Scrummy" :) "Squiffy ones"

Tuile is a baked wafer, French in origin, generally arced in shape, wafer thin, crisp, sweet, or savory, that is made most often from dough (but also possibly from cheese), definitely by watching "too much of The Great British Bake Off. As soon as I saw this "Tuile" popped into my brain :) thanks, Lynette ;)

Ugne : "...I just want to put my feet up and have a good rest. Cup of tea, no cake."

Victoria Sponges and...Vol-au-vent : small hollow case of puff pastry 

Windtortes : "these should be an

"eXtravaganza of beautiful meringe" - "eXceedingly good. Delicious!" 

Yuzu is a citrus fruit and plant in the family Rutaceae of East Asian origin.

Zivania is a Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes.