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éclair
An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, 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 (), 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-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse. Etymology The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. 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, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Long John (doughnut)
A Long John (also known as a bar, éclair, or finger doughnut) is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. Names for the doughnut are highly regional, with the term ''Long John'' used frequently in the Midwestern U.S., Canada, and 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 (topped with a maple glaze [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. 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, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Religieuse
A religieuse () is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with , commonly flavoured with chocolate or mocha. Each case is topped with a ganache of the same flavour as the filling, then attached to each other using piped buttercream icing. It is a type of éclair. The pastry, whose name means "nun", is supposed to represent the papal mitre. The religieuse was supposedly conceived in the mid-nineteenth century; choux pastry was invented in the 16th century. A derivation called ''courtesan au chocolat'', filled with chocolate custard and with the glazing coloured pink, lavender and pale green, was invented for Wes Anderson’s 2014 film ''The Grand Budapest Hotel'', commissioned to Anemone Müller of Cafe CaRe, a local baker of Görlitz, where the film was shot. See also * * * List of choux pastry dishes * List of French desserts This is a list of desserts from the French cuisine. In France, a chef who prepares dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth of Nations, Commonwealth) is an often Cone (geometry), cone- or triangular-shaped bag made from cloth, paper bag, paper, plastic bag, 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 decorating, cake decoration and icing (food), icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to Food extrusion, 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 (fruit preserves), jelly or custard. They ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. 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. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...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 Eggs as food, 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 () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation 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 Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacob's Staff
The term Jacob's staff is used to refer to several things, also known as cross-staff, a ballastella, a fore-staff, a ballestilla, or a balestilha. In its most basic form, a Jacob's staff is a stick or pole with length markings; most staffs are much more complicated than that, and usually contain a number of measurement and stabilization features. The two most frequent uses are: * in astronomy and navigation for a simple device to measure angles, later replaced by the more precise sextants; * in surveying (and scientific fields that use surveying techniques, such as geology and ecology) for a vertical rod that penetrates or sits on the ground and supports a compass or other instrument. The simplest use of a Jacob's staff is to make qualitative judgements of the height and angle of an object relative to the user of the staff. In astronomy and navigation In navigation the instrument is also called a cross-staff and was used to determine angles, for instance the angle between th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lightning
Lightning is a natural phenomenon consisting of electrostatic discharges occurring through the atmosphere between two electrically charged regions. One or both regions are within the atmosphere, with the second region sometimes occurring on the land, ground. Following the lightning, the regions become partially or wholly electrically neutralized. Lightning involves a near-instantaneous release of energy on a scale averaging between 200 megajoules and 7 gigajoules. The air around the lightning flash rapidly heats to temperatures of about . There is an emission of electromagnetic radiation across a wide range of wavelengths, some visible as a bright flash. Lightning also causes thunder, a sound from the shock wave which develops as heated gases in the vicinity of the discharge experience a sudden increase in pressure. The most common occurrence of a lightning event is known as a thunderstorm, though they can also commonly occur in other types of energetic weather systems, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire De L'Académie Française
The (; English: Dictionary of the French academy) is a French language dictionary published by the . The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its primary tasks. Although it makes recommendations for the correct use of French, they carry no legal power, and are frequently disregarded, including by government authorities. The ninth edition was completed in November 2024, and is available online in its entirety along with all previous editions. 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 , the first official dictionary of the French language, was presented upon completion by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Maison Du Chocolat
La Maison du Chocolat ("The House of Chocolate") is a French chain of chocolate stores founded in Paris. It is a subsidiary of the French agribusiness group Groupe Savencia Saveurs & Spécialités. History In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du Chocolat. In 1996, Nicolas Cloiseau began working for the chain, and Linxe later noticed his work and created a position for Cloiseau in product design. In 2007, the brand celebrated its 30th anniversary. D’Anglejan named Gilles Marchal as successor to Linxe. In 2012 d’Anglejan named Cloiseau to succeed Marchal with the title Master Chef. In June 2018, Guillaume Mazarguil became the CEO of La Maison du Chocolat. Controversies In Ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
