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éclair (pastry)
An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Montagné, Prosper, '' Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia'', Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse. Etymology The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Maison Du Chocolat
La Maison du Chocolat ("The House of Chocolate") is a French chain of chocolate stores founded in Paris. It is a subsidiary of the French agribusiness group Groupe Savencia Saveurs & Spécialités. History In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du Chocolat. In 1996, Nicolas Cloiseau began working for the chain, and Linxe later noticed his work and created a position for Cloiseau in product design. In 2007, the brand celebrated its 30th anniversary. D’Anglejan named Gilles Marchal as successor to Linxe. In 2012 d’Anglejan named Cloiseau to succeed Marchal with the title Master Chef. In June 2018, Guillaume Mazarguil became the CEO of La Maison du Chocolat. Controversies In Ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Long John (doughnut)
A Long John (also known as a bar, éclair, or finger doughnut) is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. Names for the doughnut are highly regional, with the term ''Long John'' used frequently in the Midwestern U.S., Canada, and Texas. In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream). The éclair has (usually chocolate) fondant icing. On the American West Coast and British Columbia, Long Johns are called bars or bar doughnuts, such as the maple bar (topped with a maple glaze [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dunkin' Donuts
DD IP Holder LLC, doing business as Dunkin', and originally Dunkin' Donuts, is an American multinational coffee and doughnut company, as well as a quick service restaurant. It was founded by Bill Rosenberg in Quincy, Massachusetts, in 1950. The chain was acquired by Baskin-Robbins' holding company Allied Lyons in 1990, its acquisition of the Mister Donut chain and the conversion of that chain to Dunkin' Donuts facilitated the brand's growth in North America that year. Dunkin' and Baskin-Robbins eventually became subsidiaries of Dunkin' Brands, headquartered in Canton, Massachusetts, in 2004. Dunkin' Brands was purchased by Inspire Brands on December 15, 2020. The chain began rebranding as a "beverage-led company,” and was renamed Dunkin' in January 2019; while stores in the U.S. began using the new name, the company intends to roll out the rebranding to all of its international stores eventually. It is also sometimes known locally in the Northeast as Dunkie's. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petit Larousse
''Le Petit Larousse Illustré'', commonly known simply as ''Le Petit Larousse'' (), is a French-language encyclopedic dictionary published by Éditions Larousse. It first appeared in 1905 and was edited by Claude Augé, following Augé's '' Dictionnaire complet illustré'' (1889). The one-volume work has two main sections: a dictionary A dictionary is a listing of lexemes from the lexicon of one or more specific languages, often arranged Alphabetical order, alphabetically (or by Semitic root, consonantal root for Semitic languages or radical-and-stroke sorting, radical an ... featuring common words and an encyclopedia of proper nouns. ''Le Petit Larousse'' 2007 (published in 2006) includes 150,000 definitions and 5,000 illustrations. A Spanish-version, the ''Pequeno Larousse Ilustrado'' and an Italian version, ''Il Piccolo Rizzoli Larousse,'' have also been published. The motto of Pierre Larousse, the namesake of Éditions Larousse, perpetuated in Larousse's publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first edition in 1884, traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, and provides ongoing descriptions of English language usage in its variations around the world. In 1857, work first began on the dictionary, though the first edition was not published until 1884. It began to be published in unbound Serial (literature), fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyon
Lyon (Franco-Provençal: ''Liyon'') is a city in France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, southeast of Paris, north of Marseille, southwest of Geneva, Switzerland, northeast of Saint-Étienne. The City of Lyon is the List of communes in France with over 20,000 inhabitants, third-largest city in France with a population of 522,250 at the Jan. 2021 census within its small municipal territory of , but together with its suburbs and exurbs the Lyon Functional area (France), metropolitan area had a population of 2,308,818 that same year, the second largest in France. Lyon and 58 suburban municipalities have formed since 2015 the Lyon Metropolis, Metropolis of Lyon, a directly elected metropolitan authority now in charge of most urban issues, with a population of 1,424,069 in 2021. Lyon is the Prefectures in France, prefecture of the Auvergne-Rhône-Alpes Regions of France, region and seat of the Departmental co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire De L'Académie Française
The (; English: Dictionary of the French academy) is a French language dictionary published by the . The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its primary tasks. Although it makes recommendations for the correct use of French, they carry no legal power, and are frequently disregarded, including by government authorities. The ninth edition was completed in November 2024, and is available online in its entirety along with all previous editions. Publication A special Commission (''Commission du dictionnaire'') composed of several (but not all) of the members of the Académie undertakes the compilation of the dictionary. It has published thirteen editions of the dictionary, of which three were preliminary, eight were complete, and two were supplements for specialised words. The completed edition of the , the first official dictionary of the French language, was presented upon completion by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lightning
Lightning is a natural phenomenon consisting of electrostatic discharges occurring through the atmosphere between two electrically charged regions. One or both regions are within the atmosphere, with the second region sometimes occurring on the land, ground. Following the lightning, the regions become partially or wholly electrically neutralized. Lightning involves a near-instantaneous release of energy on a scale averaging between 200 megajoules and 7 gigajoules. The air around the lightning flash rapidly heats to temperatures of about . There is an emission of electromagnetic radiation across a wide range of wavelengths, some visible as a bright flash. Lightning also causes thunder, a sound from the shock wave which develops as heated gases in the vicinity of the discharge experience a sudden increase in pressure. The most common occurrence of a lightning event is known as a thunderstorm, though they can also commonly occur in other types of energetic weather systems, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Religieuse
A religieuse () is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with , commonly flavoured with chocolate or mocha. Each case is topped with a ganache of the same flavour as the filling, then attached to each other using piped buttercream icing. It is a type of éclair. The pastry, whose name means "nun", is supposed to represent the papal mitre. The religieuse was supposedly conceived in the mid-nineteenth century; choux pastry was invented in the 16th century. A derivation called ''courtesan au chocolat'', filled with chocolate custard and with the glazing coloured pink, lavender and pale green, was invented for Wes Anderson’s 2014 film ''The Grand Budapest Hotel'', commissioned to Anemone Müller of Cafe CaRe, a local baker of Görlitz, where the film was shot. See also * * * List of choux pastry dishes * List of French desserts This is a list of desserts from the French cuisine. In France, a chef who prepares dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacob's Staff
The term Jacob's staff is used to refer to several things, also known as cross-staff, a ballastella, a fore-staff, a ballestilla, or a balestilha. In its most basic form, a Jacob's staff is a stick or pole with length markings; most staffs are much more complicated than that, and usually contain a number of measurement and stabilization features. The two most frequent uses are: * in astronomy and navigation for a simple device to measure angles, later replaced by the more precise sextants; * in surveying (and scientific fields that use surveying techniques, such as geology and ecology) for a vertical rod that penetrates or sits on the ground and supports a compass or other instrument. The simplest use of a Jacob's staff is to make qualitative judgements of the height and angle of an object relative to the user of the staff. In astronomy and navigation In navigation the instrument is also called a cross-staff and was used to determine angles, for instance the angle between th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, cane', itself from Greek . Less likely, it com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
