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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 ...
The Wisconsin State Fair is known for its giant cream puffs. [19] [20] In Hawaii, coco puffs (not to be confused with Cocoa Puffs) made by Liliha Bakery are a popular dessert. They are filled with chocolate creme patissiere and topped with a frosting known as "chantilly" (similar to German chocolate cake sans coconut and nuts). [21]
Crème chiboust is a crème pâtissière (pastry cream) lightened with meringue, though whipped cream is sometimes substituted for the meringue. It is the filling for the gâteau St-Honoré, supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré. [1]
According to the Oxford Companion to Sugar and Sweets, mille-feuille recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.. The earliest mention of the name mille-feuille itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. [4]
Egg butter – Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia; Garlic butter – Compound butter, or beurre à la bourguignonne; Gooey butter cake – Cake originally from St. Louis, Missouri; Hard sauce – Dessert sauce of sugar, butter, and spirits; Hollandaise sauce – Sauce made of egg, butter, and lemon
Almond cream is made from butter, sugar, eggs, almond meal, bread flour, and rum; and pastry cream is made from whole milk, vanilla bean, cornstarch, sugar, egg yolks or whole eggs, and butter. There are many variations on both of these creams as well as on the proportion of almond cream to pastry cream in frangipane. [3] [4]
Savory soufflés often include cheese, and vegetables such as spinach, [2] carrot [19] [20] and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example) and are often served with a dusting of powdered sugar. [ 21 ]
Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. [3] 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 [4] (lit.