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Carolina (pastry)
The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically, the cone has a coating of sweet egg yolk glaze and dark chocolate. Ingredients The principle ingredients are: meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate. History The Marchioness of Parabere included a recipe for the Carolina in her first book, ''Confitería y Repostería'', in 1930. In the book, she says the Carolina was invented by a pastry chef from Bilbao. His daughter, Carolina, loved meringue, so he put the meringue in a puff pastry tartlet to prevent her from getting dirty. She liked it so much, he named it after her. The pastry is well-recognized as a Bilbao speciality, so "Señor Karolino" was the mascot for the Bilbao Carnival in 2009. See also * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carolina Pastry
Carolina may refer to: Geography * The Carolinas, the U.S. states of North and South Carolina ** North Carolina, a U.S. state ** South Carolina, a U.S. state * Province of Carolina, a British province until 1712 * Carolina, Alabama, a town in the United States * Carolina, North Carolina (other), multiple places * Carolina, Rhode Island, a village that straddles the border of two towns in the U.S. state of Rhode Island * Carolina, West Virginia * Carolina, Puerto Rico, a municipality in the United States * Carolina, U.S. Virgin Islands, a neighborhood * Carolina, Maranhão, a city in Brazil * Carolina, Mpumalanga, a town in South Africa * Carolina, Suriname, a city * The Carolina terrane, a geologic terrane in the southeastern United States * Carolina, San Luis, Argentina * Carolina, San Miguel, El Salvador * Carolina, Santa Maria, Brazil Music * "Carolina" (Taylor Swift song) (2022) * Carolina (Seu Jorge album) or ''Samba Esporte Fino'', also a track on the album * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bilbao
) , motto = , image_map = , mapsize = 275 px , map_caption = Interactive map outlining Bilbao , pushpin_map = Spain Basque Country#Spain#Europe , pushpin_map_caption = Location within Basque Country##Location within Spain##Location within Europe , pushpin_relief = yes , subdivision_type = Country , subdivision_name = , subdivision_type1 = Autonomous community , subdivision_name1 = Basque Country , subdivision_type2 = Province , subdivision_name2 = Biscay , subdivision_type3 = Comarca , subdivision_name3 = Greater Bilbao , seat_type = , seat = , coordinates = , coordinates_footnotes = , elevation_m = 19 , elevation_min_m = 0 , elevation_max_m = 689 , area_footnotes = , area_total_km2 = 41.50 , area_urban_km2 = 18.22 , ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Its flavorants are vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. History Modern puff pastry, used nowadays in European cuisine was created in France. The oldest recipe of puff pastry in France was written in a charter by bishop Robert of Amiens in 1311. However, the first recipe of the technique of ''tourage'' (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in ''.'' But it is considered that the invention of this technique was an idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. The story goes that Lorrain was making a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortcrust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
María Mestayer De Echagüe
María Mestayer de Echagüe (Bilbao, Vizcaya, December 20, 1877 - Madrid, 19 November, 1949), commonly known by her pen name, the ''Marquesa de Parabere'', was a basque gastronome, food writer and businesswoman. Author of several recipe books and culinary studies, she became one of the best-known household names in post-war Spain thanks to the large number of reprints of her book '' La cocina completa,'' which is regarded as one of the most influential Spanish recipe books of the 20th century. Biography Childhood and youth María Mestayer was born on 20 December 1877 in Bilbao, and was baptised on 7 January 1878 in the parish church of San Vicente Mártir de Abando as María Manuela Eugenia Carolina Mestayer Jacquet. Her parents were the French businessman and diplomat Eugenio Mestayer Demelier and the Bilbao-born María Jacquet la Salle (or Delasalle), also of french origin, daughter of a famous Bilbao banker, Carlos Jacquet. A few years after her birth, her father was app ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Correo
''El Correo'' (; ) is a leading daily newspaper in Bilbao and the Basque Country of northern Spain. It is among best-selling general interest newspapers in Spain. History and profile The brothers Ybarra y de la Revilla – Fernando, Gabriel and Emilio – founded ''El Pueblo Vasco'' ("The Basque People") on 1 May 1910, with Juan de la Cruz as founding editor. The paper supported Vizcaya's young Conservative Party and its editorial line was clerical, Alfonsist monarchist, free press and Basque regional autonomist. The paper's chief competitor in Bilbao was '' La Gaceta del Norte''. Due to these conservative stances, ''El Pueblo Vasco'' was shut down by the Spanish Republic government on 17 July 1936, just before the Spanish Civil War. It was almost a year later, on 6 July 1937, when the paper published again, after the fall of Bilbao; it was joined on newsstands by ''El Correo Español'', the official newspaper of the Falange Española Tradicionalista y de las JONS, the Spanish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians. The clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
