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Tompouce
A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes. Several variations exist in Belgium. White glazing on top is the norm in Belgium, some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Custard Desserts
This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg or egg yolk. Custard desserts File:Cremecaramel.jpg, Creme caramel, also known as flan File:Galaktoboureko.jpg, Galaktoboureko is a dessert of semolina custard in phyllo dough. File:Trifle-(cream-layer)-profile.jpg, Layers of a trifle showing the custard in between cake, fruit and whipped cream File:Marsala sabayon with cookie and local stone fruit.jpg, A glass of zabaione See also * Blancmange – made without egg yolks * Bavarian cream – made without egg yolks * Panna cotta – made without egg yolks * Eggnog * Eierpunsch – sometimes prepared using custard as an ingredient * List of baked goods * List of desserts * List of egg dishes * Lists of prepared foods * List of savoury puddings * List of sweet puddings References External links * * * {{Lists of p ... [...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] |
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] |
Cremeschnitte
A cremeschnitte (german: Cremeschnitte, hu, krémes, pl, kremówka, napoleonka, ro, cremșnit, cremeș, crempita, sr, krempita/кремпита, Bosnian: krempita, hr, kremšnita, sk, krémeš, sl, kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream. By country In Austria In Slovenia In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from Serbia where a similar cake was already known. As of October 2009, 10 million cream cakes have been bak ... [...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] |
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] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleonka
Napoleonka ( sk, krémeš), colloquially ''kremówka'', is a Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar. It also can be decorated with cream or covered with a layer of icing. In some places in Poland the cake is known as (roughly translated as "cream cake"), in others, it is called . This Polish "war" between names and has been subject to a satirical drawing by the Polish illustrator Andrzej Mleczko. The cake itself is a variation of ''mille-feuille'' Robert Makłowicz, Piotr Bikont, Deser królowej Karoliny', Wprost, 1/2005 (1153). Retrieved 15 June 2011 – a French dessert made of three layers of puff pastry filled with cream or jam – also known as the Napoleon. Sometimes kremówkas containing alcohol are sold, those became popular particularly in the aftermath of a false story that Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Fork
A pastry fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged together and beveled. Pastry forks range in size from (in English pastry fork sets) to as serving pieces in silverware (sterling and silver plate) place settings. In many fine place settings, the pastry fork and pie fork may be two separate forks as well. It is typically designed so that it can be used with the right hand, while the left hand holds the plate. It therefore the left side widened to be used like a knife to cut the food when pressed down on the plate. Left-handed pastry forks have the right side widened instead. The pastry fork was invented by Francis Higgins in 1886 in London. Many believe it to have been made by Anna Mangin but her invention was used for mixing pastry dough ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Pouce Is Difficult To Eat
Tom or TOM may refer to: * Tom (given name), a diminutive of Thomas or Tomás or an independent Aramaic given name (and a list of people with the name) Characters * Tom Anderson, a character in ''Beavis and Butt-Head'' * Tom Beck, a character in the 1998 American science-fiction disaster movie '' Deep Impact'' * Tom Buchanan, the main antagonist from the 1925 novel ''The Great Gatsby'' * Tom Cat, a character from the ''Tom and Jerry'' cartoons * Tom Lucitor, a character from the American animated series ''Star vs. the Forces of Evil'' * Tom Natsworthy, from the science fantasy novel ''Mortal Engines'' * Tom Nook, a character in ''Animal Crossing'' video game series * Tom Servo, a robot character from the ''Mystery Science Theater 3000'' television series * Tom Sloane, a non-adult character from the animated sitcom ''Daria'' * Talking Tom, the protagonist from the ''Talking Tom & Friends'' franchise * Tom, a character from the '' Deltora Quest'' books by Emily Rodda * Tom, a cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherlands , established_title2 = Act of Abjuration , established_date2 = 26 July 1581 , established_title3 = Peace of Münster , established_date3 = 30 January 1648 , established_title4 = Kingdom established , established_date4 = 16 March 1815 , established_title5 = Liberation Day (Netherlands), Liberation Day , established_date5 = 5 May 1945 , established_title6 = Charter for the Kingdom of the Netherlands, Kingdom Charter , established_date6 = 15 December 1954 , established_title7 = Dissolution of the Netherlands Antilles, Caribbean reorganisation , established_date7 = 10 October 2010 , official_languages = Dutch language, Dutch , languages_type = Regional languages , languages_sub = yes , languages = , languages2_type = Reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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