|
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] |
Délices De Paris
Délices is a village and gold mine in French Guiana, in the commune of Mana. The gold mine is being exploited by the Auplata Mining Group. Délices is one of the biggest placers in French Guiana. Délices is located on the Arouani River which is locally heavily polluted with mercury. See also * Coulor * Montagne d'Or mine The Montagne d'Or mine () is one of the largest gold mine projects in French Guiana, an overseas region of France. The mine is located in the north-west of the country in the Arrondissement of Saint-Laurent-du-Maroni. The mine has estimated reser ... References Gold mines in French Guiana Mana, French Guiana Villages in French Guiana {{mining-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecular bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. Name In France, the name of the pain au chocolat varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word is used. In Belgium, the words are also used. They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops. * In Mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Pâtissière
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 °F); i ... [...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] |
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] |
Liverdun
Liverdun () is a commune in the Meurthe-et-Moselle department in north-eastern France. Population See also *Communes of the Meurthe-et-Moselle department The following is a list of the 591 Communes of France, communes of the Meurthe-et-Moselle Departments of France, department of France. The communes cooperate in the following Communes of France#Intercommunality, intercommunalities (as of 2022): References Communes of Meurthe-et-Moselle Three Bishoprics {{MeurtheMoselle-geo-stub ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Commercy
Commercy () is a commune in the Meuse department in Grand Est in north-eastern France. The 18th-century Lorraine historian Nicolas Luton Durival (1713–1795) was born in Commercy. History Commercy dates back to the 9th century, and at that time its lords were dependent on the bishop of Metz. In 1544 it was besieged by Charles V in person. For some time the lordship was in the hands of Jean François Paul de Gondi, cardinal de Retz, who lived in the town for a number of years, and there composed his memoirs. From him it was purchased by Charles IV, Duke of Lorraine. In 1744 it became the residence of Stanisław Leszczyński, king of Poland, who spent a great deal of care on the embellishment of the town, castle and neighbourhood. Commercy is the home of the Madeleines referred to by Marcel Proust in ''À la recherche du temps perdu''. Population People from Commercy * Nicolas Durival (1723–1795), historian * Nicolas Alaidon (1738–1827), curé de Toul, emigrated during ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeleine (cake)
The madeleine (, or ) or petite madeleine () is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. Madeleine-style cookies are popular in a number of culinary traditions. A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste. British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry. History Legend S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éclair
An éclair (, ; ) 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 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. A similar pastry in a round rather than oblong shape is called a Religieuse. Etymology The word comes from the French ''éclair'', meaning "flash of lightning", so named because it is eaten quickly ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Pain Au Chocolat")
