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éclair
An éclair is a pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (''crème pâtissière''), whipped cream or chiboust cream, then iced with fondant icing. Montagné, Prosper, '' Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia'', Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. Etymology The word comes from the French ''éclair'', meaning "flash of lightning", so named because it is eaten quickly (in a flash); however some believe that the name is due to the glisten of the fros ... [...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 profiterole, profiteroles, éclair, éclairs and churro, churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici, 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 cake, 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 Popel ... [...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 profiterole, profiteroles, éclair, éclairs and churro, churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici, 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 cake, 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 Popel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Long John (doughnut)
The Long John is a bar-shaped, yeast risen pastry like a doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or creme. The term ''Long John'' is used in the Midwestern U.S. and Canada, and has been used in Texas. In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream). The éclair has (usually chocolate) fondant icing. On the American West Coast and British Columbia, Long Johns are called bars or bar doughnuts, such as the maple bar and the chocolate bar (depending on the frosting). Filled Long Johns are called ''filled bars'', or ''filled bar doughnuts''. For example, an unfilled (or even custard-filled) Long John with maple-flavored icing is called a ''ma ... [...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&nbs ... [...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] |
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 ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles. In addition to icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or custard. They are used to form cream puffs, éclairs, and ladyfingers. Bags can also be used to shape savory foods such as filling for deviled eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire De L'Académie Française
The ''Dictionnaire de l'Académie française'' is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes, even governmental authorities disregard the Académie's rulings. the eighth edition of 1935 is the latest complete edition, with the ninth edition in progress, available online up to ''Sérénissime''. Publication A special Commission (''Commission du dictionnaire'') composed of several (but not all) of the members of the Académie undertakes the compilation of the dictionary. It has published thirteen editions of the dictionary, of which three were preliminary, eight were complete, and two were supplements for specialised words. The completed edition of the Dictionnaire de l'Académie française, the first official dictionary of the French language, was presented upon completion by the Académie to King ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petit Larousse
''Le Petit Larousse Illustré'', commonly known simply as ''Le Petit Larousse'' (), is a French-language encyclopedic dictionary published by Éditions Larousse. It first appeared in 1905 and was edited by Claude Augé, following Augé's '' Dictionnaire complet illustré'' (1889). The one-volume work has two main sections: a dictionary featuring common words and an encyclopedia of proper nouns. ''Le Petit Larousse'' 2007 (published in 2006) includes 150,000 definitions and 5,000 illustrations. A Spanish-version ''El Pequeño Larousse Ilustrado'' and an Italian version ''Il Piccolo Rizzoli Larousse'' have also been published. The motto of Pierre Larousse, the namesake of Éditions Larousse, perpetuated in Larousse's publications is "Je sème à tout vent" ("I sow to all winds"). This motto inspires the cover art of ''Le Petit Larousse'', which typically features a female figure blowing dandelion seeds. Upon its 100th anniversary, a history of ''Le Petit Larousse'' was published cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
