BeignetBeignet ( , alsoUS: ; French:; lit.'') is a deep-fried pastry of French origin. It is commonly made from choux pastry, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Hungarian, Italian, Cajun, and American cuisines. TypesA traditional way beignets are prepared is using choux pastry dough.
ProfiteroleA profiterole (French:), or chou à la crème (French:), known as a cream puff in the US and Canada, is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. They may be garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiteroles are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
DoughDough is a malleable, sometimes elastic paste most commonly made from flour or meal. Dough is typically made by mixing flour with a small amount of water or other liquid, and sometimes includes yeast, other leavening agents, or ingredients such as fats or flavourings.
PastryPastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies, tarts, and turnovers. In North America, the term Pastry is used for sweet baked goods made with dough, however, it is generally used colloquially to describe all sweet baked or fried goods.
CrullerA cruller () is a deep-fried pastry popular in parts of Europe and North America. In Europe, the distinct shape is typically formed in one of two ways: a string of dough folded over and twisted twice; or a rectangle of dough with a cut in the center, pulled over and through itself. In North America, it is typically a form of cake doughnut made in a small loaf or simple stick shape or, in the case of the "French cruller", extruded in a ring from choux pastry.
ÉclairAn éclair (English: 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 (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.
French cuisineFrench cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences such as from Italian cuisine and developed France's own indigenous style.
ChurroA churro (Spanish pronunciation:, Portuguese pronunciation:) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastrydough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.
Spanish cuisineSpanish cuisine (Spanish: cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences in different parts of the country. The different culinary traditions in the Iberian Peninsula can be roughly categorized within the Mediterranean diet or the Atlantic diet. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.Leavening agentIn cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds.
Paris–BrestA Paris–Brest is a French dessert made of choux pastry and filled with a praline flavoured cream, covered with flaked almonds. HistoryThe dessert, round, usually wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891.
pâte à chouxRelated word or term.choux pastryRelated word or term.*As an Amazon Associate I earn from qualifying purchases.