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Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici's head chef, invented the dough in 1540, seven years after he left Florence with Medici and her court. He used the dough to make a gâteau and named it . Over time, the recipe of the dough evolved, and the name changed to , which was used to make , named after Pantanelli's successor Popelini, small cakes supposedly made to resemble the shape o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquembouche
A ''croquembouche'' () or ''croque-en-bouche'' is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Name The name comes from the French phrase ''croque en bouche'', meaning " omething thatcrunches in the mouth." Presentation A ''croquembouche'' is composed of (usually cream-filled) profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. History The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook ''Le Pâtissier royal parisien'', but it is mentioned as early as 1806, in André Viard's culinary encyclopedia ''Le Cuisinier Impérial'', and in Antoine Beauvilliers' 1815 ''L'Art du Cuisinier''. In Viard's encyclopedia and other ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nib Sugar
Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking. The product usually is made by crushing blocks of white sugar, then sifting to obtain fragments of a given diameter. The sugar may also be made in an extrusion process. It is known as ''pärlsocker'' (pearl sugar) in Sweden, and as ''perlesukker'' in Denmark and Norway. In Finland, it is called ''raesokeri'' ("hailstone sugar") or rarely ''helmisokeri'' (also pearl sugar). In Sweden, ''pärlsocker'' is used extensively to decorate various pastries and confections, cookies, especially on top of plain Swedish ''bulle'' or Finnish ''pulla'', cakes, muffins and buns, such as '' kanelbullar'' (cinnamon buns) and ''chokladbollar''. In Germany, it is known as ''Hagelzucker'' and traditionally used on Christmas cookies and cinnamon buns. In Belgium, it is used in Liège waffles, while in Friesland, i ... [...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] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zeppole
A zeppola (; plural: zeppole; sometimes called frittelle, and in Sardinia the italianized ''zippole'' or ''zeppole sarde'' from the original Sardinian ) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. A basic recipe for zeppole, also known as ricotta donuts, consists of one pound of ricotta cheese, two cups of enriched flour, five slightly beaten eggs, a pinch of salt, five tablespoons of sugar, four teaspoons of baking powder, and one teaspoon of vanilla. First, mix all of the ingredients in a bowl with a wooden spoon. Then, pre-heat vegetable oil on the stove at a medium temperature. Next, drop the dough, with a teaspoon, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gougère
A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, in diameter; aperitif gougères, ; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. This delicate dish is best for special celebrations, such as parties. History While the term currently refers specifically to savory choux pastries, eighteenth and nineteenth century records suggest that it was once an umbrella term for a number of prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl Sugar
Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking. The product usually is made by crushing blocks of white sugar, then sifting to obtain fragments of a given diameter. The sugar may also be made in an extrusion process. It is known as ''pärlsocker'' (pearl sugar) in Sweden, and as ''perlesukker'' in Denmark and Norway. In Finland, it is called ''raesokeri'' ("hailstone sugar") or rarely ''helmisokeri'' (also pearl sugar). In Sweden, ''pärlsocker'' is used extensively to decorate various pastries and confections, cookies, especially on top of plain Swedish ''bulle'' or Finnish ''pulla'', cakes, muffins and buns, such as '' kanelbullar'' (cinnamon buns) and ''chokladbollar''. In Germany, it is known as ''Hagelzucker'' and traditionally used on Christmas cookies and cinnamon buns. In Belgium, it is used in Liège waffles, while in Friesland, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beignet
Beignet ( , also , ; ) is a type of ''fritter'', or deep-fried pastry, usually made from yeast dough in France, possibly made from pâte à choux and called Pets-de-nonne, nun's fart, in France, but may also be made from other types of dough, including yeast dough. In France there are many different versions of them, at least 20. They can vary in shape, the flour used for the dough, and the filling. It is popular in French, Italian, and French-American cuisines. Types The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called ''boules de Berlin'' in French, referring to Berliner doughnuts, which lack the typical doughnut hole, filled with fruit or jam. In Corsica, beignets made with chestnut flour () are known as ''fritelli''. In Canadian French, doughnuts are referred to alternately a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
