| DARIOLE | Small cylindrical mould used to make a dessert of puff pastry and almond cream (7) |
| NAPOLEONS | Slices made with layers of puff pastry and custard or cream (9) |
| MANDREL | The mould used to form a fishing rod blank... in demand, reliable (7) |
| PAVLOVA | Chum grabs five eggs to make a dessert (7) |
| ASSERTED | Insisted on a right way to make a dessert (8) |
| GALETTE | - des rois; a puff pastry pudding pie with figurines encased in frangipane/ almond cream, traditiona |
| SPRUES | Channels in a mould used to pour in molten metal |
| FRANGIPANE | Almond cream used in pastries and desserts (10) |
| PUDDING | Blueberry Duff, a dessert of Newfoundland, is a type of what? |
| RAYMOND | Cherry and almond pie made by a writer (7,8) |
| ECLAIRS | Cook is clear - these need to be made with chocolate pastry and cream! (7) |
| MACARON | French name for a cake-like confection with halves made from egg white, sugar and almonds, and a creamy filling |
| GRANITA | Relative, Italian, with a dessert of hers |
| BAKLAVA | Middle Eastern sweet of filo pastry and pistachios soaked in honey and orangeblossom water, traditionally served after mezze with Turkish coffee (7) |
| CAPSULE | Small cylindrical case (7) |
| TUBULES | Small cylindrical items (7) |
| WASPIER | Existed on pastry and radishes, started to become more petulant (7) |
| PLASTIC | Flexible mould used by cobblers in film |
| COOKERY | The culinary art or practice of preparing food, strictly by heat; or, in the US, a kitchen in which to apply said cheffing skills to numerous ingredients including cheese, dough, eggs, fish, fruit, pa |
| MARSBAR | Chocolate and almond treat |
