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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] |
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] |
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 pastry. Choux pastry dishes See also * List of baked goods {{DEFAULTSORT:choux Pastries Lists of foods by ingredient Dessert-related lists Choux pastry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of French Desserts
This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed ''brigade de cuisine'' (kitchen staff). French desserts * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Ice-cream * * * * * * * * * Galette des Rois - Kings' cake. Traditionally served between January 6th-12th. File:Ujuvad saarekesed.jpg, A floating island is a dessert consisting of meringue floating on crème anglaise. File:Chocolate Mendiants 12-20-09 -- 20091220 0312jpg (4201735363).jpg, Mendiants are a traditional French confection. File:Cream puff (cropped and edited).jpg, A profiterole, sometimes referred to as a cream puff in other cultures File:Tarte.tatin.wmt.jpg, Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked. French pastries * * * * * ... [...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] |
Le Cuisinier Impérial
André Viard's ''Le Cuisinier Impérial'' (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. During its long run it was a staple of its publisher, J.-N. Barba, who warned potential literary pirates, in an age before the enforcement of copyright, of his intention to prosecute any editors of cookbooks who took, in whole or part, any recipes from the publication.Le Cuisinier royal', Barba, Paris, 1817 (warning of the publisher Barba p. 11). Viard, who called himself "''Homme de Bouche''", was the ''chef de cuisine'' to Louis Philippe, comte de Ségur and Francis Egerton, 8th Earl of Bridgewater. The cookbook appeared under various titles that reflected regime changes: with the restoration of the Bourbons it became ''Le Cuisinier Royal'' (Paris: Barba, 1817) in its ninth edition, and in 1852, in its twenty-second editi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wedding Food
A wedding is a ceremony where two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes. Most wedding ceremonies involve an exchange of marriage vows by a couple, presentation of a gift (offering, rings, symbolic item, flowers, money, dress), and a public proclamation of marriage by an authority figure or celebrant. Special wedding garments are often worn, and the ceremony is sometimes followed by a wedding reception. Music, poetry, prayers, or readings from religious texts or literature are also commonly incorporated into the ceremony, as well as superstitious customs. Common elements across cultures Some cultures have adopted the traditional Western custom of the white wedding, in which a bride wears a white wedding dress and veil. This tradition was popularized through the marriage of Queen Victoria. Some say Victoria's choice of a white gown may have simply been a sign of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Desserts
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pièce Montée
A ''pièce montée'' (pronounced ; from French, literally "assembled piece" or "mounted piece", plural ''pièces montées'') is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as ''pâté d'office''), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to ''pièces montées'', that architecture is the most noble of the arts, and pastry the highest form of architecture. The term ''pièce montée'' is sometimes used to refer to the dessert also known as ''croquembouche'', an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'', also known by its abbreviation ''TOI'', is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. It is the third-largest newspaper in India by circulation and largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is an Indian " newspaper of record". Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (B.C.C.L.), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. Reuters rated ''TOI'' as India's most trus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limca Book Of Records
The ''Limca Book of Records'' is an annual reference book published in India documenting world records held by Indians. The records are further categorized into education, literature, agriculture, medical science, business, sports, nature, adventure, radio and cinema. The ''Limca Book of Records'' is published in English and is a promotional tool of Limca, a soft drink brand, owned by the Coca Cola Company, it is a localised equivalent of the ''Guinness World Records''. History The ''Limca Book of Records'' was first published in 1990, when the Limca soft drink brand was owned by Parle Bisleri. It was started originally by Ramesh Chauhan, who sold it to The Coca-Cola Company in 1993. The book continued to be published by Coca-Cola. The ''Limca Book of Records'' is now published with the patronage of Coca-Cola India which manufactures Limca. The current editor is Vatsala Kaul. Editions Its year 2006 edition was launched in New Delhi by Atul Singh, CEO of Coca-Cola India. On 25 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pune
Pune (; ; also known as Poona, (List of renamed Indian cities and states#Maharashtra, the official name from 1818 until 1978) is one of the most important industrial and educational hubs of India, with an estimated population of 7.4 million As of 2021, Pune Metropolitan Region is the largest in Maharashtra by area, with a geographical area of 7,256 sq km. It has been ranked "the most liveable city in India" several times. Pune is also considered to be the cultural and educational capital of Maharashtra. Along with the municipal corporation area of Pimpri-Chinchwad Municipal Corporation, PCMC, Pune Municipal Corporation, PMC and the three Cantonment Board, cantonment towns of Pune Camp, Camp, Khadki, and Dehu Road, Pune forms the urban core of the eponymous Pune Metropolitan Region (PMR). Situated {{convert, 560, m, 0, abbr=off Height above sea level, above sea level on the Deccan Plateau, Deccan plateau, on the right bank of the Mutha River, Mutha river,{{cite web , last=Nala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entremets
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
