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Brioche Des Rois Dsc06781
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a ''Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with ''pain au lait'' and ''pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ''Viennoiserie''. Brioche is often cooked with fruit or chocolate chips and served on its own or as the basis of a dessert with many local variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brioche Des Rois Dsc06781
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a ''Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with ''pain au lait'' and ''pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ''Viennoiserie''. Brioche is often cooked with fruit or chocolate chips and served on its own or as the basis of a dessert with many local variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in the French-speaking part of Switzerland, ''Cervelat'' in the German-speaking part, and ''servelat'' in the Italian-speaking part. The terms ultimately derive from ''cerebrum'', the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulibiac
A coulibiac (from russian: кулебя́ка, kulebyáka) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. In the early part of the 20th century, Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork ''The Complete Guide to the Art of Modern Cookery''. A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between. Generally the fillings are divided into thin pancakes to prevent mixing. The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon. Coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes. See also * List of Russian dishes * Beef Wellington Beef Wellington is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Chip
Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes. They are often manufactured as teardrop-shaped volumes with flat circular bases; another variety of chocolate chips have the shape of rectangular or square blocks. They are available in various sizes, usually less than in diameter. Origin Chocolate chips were created with the invention of chocolate chip cookies in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. (The Nestlé brand ''Toll House cookies'' is named for the inn.) The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Aux Raisins
''Pain aux raisins'' (), also called ''escargot'' () or ''pain russe'', is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the ''pâtisserie'' '' viennoise'' family of baked foods. In France, it is typically a variant of the croissant or ''pain au chocolat'', made with a leavened butter pastry with raisins added and shaped in a spiral with a ''crème pâtissière'' filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a continental breakfast. In Paris, the name ''pain aux raisins'' is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins. See also *Schnecken *Chelsea bun *Cinnamon roll *Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennoiserie
''Viennoiseries'' (, "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Types Examples include croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; ''pain aux raisins''; ''chouquettes''; Danish pastries; xuixo; ''bugnes''; and '' chausson aux pommes''. History The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression ''pâtisseries viennoises'' appeared in 1877 in a book by the French author Alphonse Daudet, ''Le Nabab''. However, the use of puff pastry came later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming ''yeast'' (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Wash
An egg wash is beaten eggs, sometimes mixed with another liquid such as water or milk, which is sometimes brushed onto the surface of a pastry before baking. Egg washes are also used as a step in the process of breading foods, providing a substrate for the breading to stick to. Egg washes can also be used on calzones or on fish. Use in pastries An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash. The part of the egg used and liquid added determines the finished look of the crust. Vegan varieties Vegan substitutes for egg wash include vegetable oil, non-dairy milk and butter substitutes, and light corn syrup Corn syrup is a food syrup which is mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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