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In the United States a dessert by the name "petit gâteau" has been popularized by some New York City restaurants since the 1990s. It is composed of a small chocolate cake with crunchy rind and creamy filling that is conventionally served hot with vanilla ice cream on the side. Variations have come to include fruits and even alcoholic beverages ...
Petit Gâteau: France: A small chocolate cake that is usually served with ice cream. Petits fours: France: A French dessert made from sponge cake cut into small cubes and coated with fondant icing; the cake is sometimes filled with marzipan and/or jam. Pryanik [33] Poland [33] A type of gingerbread spiced with cinnamon, ginger, cloves and cardamom.
Financier (cake) A financier ( French pronunciation: [fi.nɑ̃.sje]) (formerly known as a visitandine [clarification needed] ( French pronunciation: [vi.zi.tɑ̃.din] )) is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold. [ 1][ 2] Light and moist with a crisp, eggshell-like exterior, [ 3][ 4] the ...
Custard tart – Baked dessert consisting of an egg custard-filled pastry crust. Dariole – French pastry and dessert mold. Dame blanche – Ice cream dessert. Éclair – Cream-filled pastry. Flaugnarde – French dessert. Floating island – Dessert made with meringue and crème anglaise. Kouign-amann – Breton cake.
Madeleine (cake) The madeleine ( French pronunciation: [mad.lɛn], English: / ˈmædleɪn / or / ˌmædlˈeɪn / [1]) or petite madeleine ( [pə.tit mad.lɛn]) 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 ...
Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry dough (a food that combines flour and fat ): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, [ 1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. [ 2] In 1847, it was invented by Auguste Julien, [ 3] at the Chiboust bakery on ...
Media: Choux pastry. Choux pastry, or pâte à choux ( French: [pɑt a ʃu] ), 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.