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Paris–Brest
A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream. History The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891.Mollois, Emmanuel. ''Et Voila''. Fremantle Press Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest–Paris cycle race, partly because of its energizing, high-calorie value and its intriguing name, and is now found in pâtisseries all over France. See also * List of choux pastry dishes This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ... * References External links Food and drink introduced in 1910 F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris–Brest–Paris
Paris–Brest–Paris (PBP) is a long-distance cycling event. It was originally a 1,200 km () bicycle race from Paris to Brest and back to Paris in 1891. The last time it was run as a race was 1951. The most recent edition of PBP was held on 18–22 August 2019. In 1931 amateur cyclists were separated from professionals. There are two independent long distance bicycle tours. One is the ''brevet'' (also called ''randonnée''), in which cyclists ride individually. The goal is to make it within 90 hours, but with no competition. This is held every four years. The other is an '' audax'' where cyclists ride in a group, held every five years. So in 1931 there were three independent cycling events, sharing the same route. The ''audax'' is organised by the Union des Audax Françaises, while the ''brevet'' is organised by the Audax Club Parisien. The ''brevet'' As in all ''brevet'' events, there is emphasis on self-sufficiency. Riders buy supplies anywhere along the course, but supp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Giffard
Pierre Giffard (1 May 1853 – 21 January 1922) was a French journalist, a pioneer of modern political reporting, a newspaper publisher and a prolific sports organiser. In 1892, he was appointed ''Chevalier'' (Knight) of the Légion d'Honneur and in 1900 he was appointed an ''Officier'' (Officer) of the Légion d'Honneur. Parisian newspapers used sporting events as circulation aids, and Giffard created the Paris–Brest–Paris cycle race in 1891, the 380 kilometre #Paris–Belfort running race, Paris–Belfort running race in 1892, the world's first car race from Paris–Rouen (motor race), Paris to Rouen in 1894, the Paris marathon in 1896, and a foot-race from Bordeaux to Paris in 1903. Giffard served as the editor of ''Le Petit Journal (newspaper), Le Petit Journal'' and then the sports daily ''Le Vélo'', where his passionate support for Alfred Dreyfus and thus his opposition to the car-maker Comte Jules-Albert de Dion over the whole Dreyfus affair led de Dion to create a ri ... [...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] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...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] |
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] |
Paris Brest Pastry Variation By Philippe Conticini
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intellig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Praline (nut Confection)
Praline (; New Orleans, Cajun, and ) is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. There are two main types: * French pralines, a firm combination of almonds and caramelized sugar * American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Varieties European nut pralines Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word ''praline'' deriving from the name ''Praslin''. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Although the New World had been discovered and settled by Europeans by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maisons-Laffitte
Maisons-Laffitte () is a Communes of France, commune in the Yvelines Departments of France, department in the northern Île-de-France Regions of France, region of France. It is a part of the affluent outer suburbs of northwestern Paris, from its Kilometre zero, centre. In 2018, it had a population of 23,611. Maisons-Laffitte is famous for the Château de Maisons, Château de Maisons-Laffitte, built by architect François Mansart in the 17th century. Maisons-Laffitte is also known for its horse racing track, the Maisons-Laffitte Racecourse, which is why the town is known as the "cité du cheval" and compared with Newmarket, Suffolk, Newmarket in the United Kingdom. History Originally called Maisons-sur-Seine (meaning "Houses upon Seine"), the commune was officially renamed Maisons-Laffitte in 1882 in honour of banker Jacques Laffitte who financed the housing developments on the estate of the Château de Maisons-Laffitte. The Château de Maisons-Laffitte has a secret passage to wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1891
Events January–March * January 1 ** Paying of old age pensions begins in Germany. ** A strike of 500 Hungarian steel workers occurs; 3,000 men are out of work as a consequence. **Germany takes formal possession of its new African territories. * January 2 – A. L. Drummond of New York is appointed Chief of the Treasury Secret Service. * January 4 – The Earl of Zetland issues a declaration regarding the famine in the western counties of Ireland. * January 5 **The Australian shearers' strike, that leads indirectly to the foundation of the Australian Labor Party, begins. **A fight between the United States and Indians breaks out near Pine Ridge agency. **Henry B. Brown, of Michigan, is sworn in as an Associate Justice of the Supreme Court. **A fight between railway strikers and police breaks out at Motherwell, Scotland. * January 6 – Encounters continue, between strikers and the authorities at Glasgow. * January 7 ** General Miles' forces su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
