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Enriched bun filled with whipped cream Marron glacé: Chestnuts candied in sugar syrup Marzipan: Confection consisting primarily of sugar, honey, and almond meal Mastazzoli Sicilian sweets made with fig opuntia, walnuts, vanilla, cherries and candied fruit Mécoulin Sweet bread from Cogne, Aosta Valley Miacetto
Milk-cream strudel: Central Europe: A traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [67]
The bun has either buttercream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream. In India, cream buns are sold at most bakeries and grocery stores. They have a wide elliptical shape and they are cut in middle ...
Mont-Blanc aux marrons in Escoffier's Guide Culinaire in 1903 is a typical nid de marrons-styled recipe, with the advice to pile the whipped cream up irregularly to imitate a rugged mountain. [ 30 ] Mont Blanc's Italian name " montebianco " as a dessert (not the mountain), is a loan translation from the French term " mont-blanc ". [ 31 ]
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]
A chiffon cake or roll topped with mango cream frosting and fresh Carabao mango slices. Mango float: Philippines: A dessert similar to tiramisu made with layers of broas or graham crackers, whipped cream, condensed milk, and ripe Carabao mangos (other fruits can also be used). It is a no-bake version of the crema de fruta.
Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it.It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when ...
Bombolone (Italian: [bomboˈloːne]; pl.: bomboloni) is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. ' bomb '), and the same type of pastry is also called bomba (pl.: bombe) in some regions of Italy.