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Schaumrolle
''Schaumrollen'', or ''Schillerlocken'', are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bag or roll-shaped puff pastry, which is sweetened with whipped cream or meringue, or sometimes filled with an unsweetened cream puree. They are about wide. The pastries are made by wrapping thin pastry strips spirally around a cone shaped sheet metal tube, which is then coated and baked. The sweet version is often rolled in coarse sugar or powdered sugar before baking. History This is a variety of a cream horn, which was brought to North America by Mennonites from the Austrian-Hungarian Empire. Also popular with immigrants from the Danube region, ''Schaumrollen'' or ''Schillerlocken'' can be made up to five inches long, and are served as a treat on major holidays such as Christmas, as well as at weddings and first Communion celebrations. Nutritional information Like many pastries, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schaumrolle In The Making - Part 1
''Schaumrollen'', or ''Schillerlocken'', are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bag or roll-shaped puff pastry, which is sweetened with whipped cream or meringue, or sometimes filled with an unsweetened cream puree. They are about wide. The pastries are made by wrapping thin pastry strips spirally around a cone shaped sheet metal tube, which is then coated and baked. The sweet version is often rolled in coarse sugar or powdered sugar before baking. History This is a variety of a cream horn, which was brought to North America by Mennonites from the Austrian-Hungarian Empire. Also popular with immigrants from the Danube region, ''Schaumrollen'' or ''Schillerlocken'' can be made up to five inches long, and are served as a treat on major holidays such as Christmas, as well as at weddings and first Communion celebrations. Nutritional information Like many pastries, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Horn
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.) The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Creams horns are called cannoncini in Italy, kornedákia ( el, κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies. See also * List of pastries * Torpil * Trubochki A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The doug ... References External links * {{Pastries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Horn
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.) The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Creams horns are called cannoncini in Italy, kornedákia ( el, κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies. See also * List of pastries * Torpil * Trubochki A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The doug ... References External links * {{Pastries ... [...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] |
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] |
Friedrich Schiller
Johann Christoph Friedrich von Schiller (, short: ; 10 November 17599 May 1805) was a German playwright, poet, and philosopher. During the last seventeen years of his life (1788–1805), Schiller developed a productive, if complicated, friendship with the already famous and influential Johann Wolfgang von Goethe. They frequently discussed issues concerning aesthetics, and Schiller encouraged Goethe to finish works that he had left as sketches. This relationship and these discussions led to a period now referred to as Weimar Classicism. They also worked together on ''Xenien'', a collection of short satirical poems in which both Schiller and Goethe challenge opponents of their philosophical vision. Early life and career Friedrich Schiller was born on 10 November 1759, in Marbach, Württemberg, as the only son of military doctor Johann Kaspar Schiller (1733–1796) and Elisabetha Dorothea Schiller (1732–1802). They also had five daughters, including Christophine, the eldest. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Confectionery
Austrian may refer to: * Austrians, someone from Austria or of Austrian descent ** Someone who is considered an Austrian citizen, see Austrian nationality law * Austrian German dialect * Something associated with the country Austria, for example: ** Austria-Hungary ** Austrian Airlines (AUA) ** Austrian cuisine ** Austrian Empire ** Austrian monarchy ** Austrian German (language/dialects) ** Austrian literature ** Austrian nationality law ** Austrian Service Abroad ** Music of Austria ** Austrian School of Economics * Economists of the Austrian school of economic thought * The Austrian Attack variation of the Pirc Defence chess opening. See also * * * Austria (other) * Australian (other) * L'Autrichienne (other) is the feminine form of the French word , meaning "The Austrian". It may refer to: *A derogatory nickname for Queen Marie Antoinette of France *L'Autrichienne (film), ''L'Autrichienne'' (film), a 1990 French film on Marie Antoinette wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vol-au-vent
A ''vol-au-vent'' (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case. . A ''vol-au-vent'' is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called ''petits gâteaux vole au vent'' is mentioned in François Marin's 1739 cookbook ''Les Dons de Comus'', years before Carême's birth. . In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. International similarities In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torpedo Dessert
A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. See also * Cannoli * Cream horn * 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 fi ... * References Bulgarian cuisine Polish desserts Russian desserts Turkish desserts Turkish pastries Foods featuring butter {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sachertorte
Sachertorte (, , ) is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna.Michael Krondl, ''Sweet Invention: A History of Dessert'', , 2011, p. 290: "my best guess is that the Metternich creation story originates with Eduard Sacher" It is one of the most famous Viennese culinary specialties. History According to Franz Sacher's son Eduard, Sachertorte was invented by Franz, when he was an apprentice under Chancellor Metternich's chef, one ''maître'' Chambellier. The story goes that Franz was required to create a novel cake when the chef was ill. The Metternich connection was probably invented by Eduard many years later, to appeal to "Viennese nostalgic for their imperial past". Sachertorte remains popular in Austria and worldwide. Composition The cake consists of a dense chocolate cake with a thin layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides. It i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Foods Named After People
This is a list of foods and dishes named after people. A * Chicken, Poularde Adelina Patti – named for 19th-century opera singer Adelina Patti. * Woodcock salmis Agnès Sorel – one of the dishes Agnès Sorel (1422–1450) is reputed to have created herself. A garnish, soup, timbales, and tartlets all bear her name, as later chefs remembered her for her interest in food. * Al Smith, Big Hearted Al candy bar – early-20th-century presidential candidate Al Smith had this candy bar named after him by an admirer who owned a candy company. * Fillet of Beef Prince Albert – Queen Victoria's Prince Consort, Consort Albert, Prince Consort, Prince Albert (1819–1861). Also named for him: an English white sauce, the pea and apple varieties, Coburg Soup (brussels sprouts and smoked bacon) and probably Albert Pudding. * Poularde Albufera, Albufera Sauce – Louis Gabriel Suchet (1770–1826), one of Napoleon I of France, Napoleon's generals and Marshal of France for a time, was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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