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Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [68] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [69] [70] Nunt: Jewish
A choux pastry ball (profiterole) filled with crab paste. Cream puff Sweet U.S. See Profiterole: Croquembouche: Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. Gougère: Savory France
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century, English Cookbook, The Forme of Cury. [2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria , that resemble quiche. [ 3 ]
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...
You can also use silken tofu in baking as a substitute for an egg. Use 1/4 cup pureed silken tofu to stand in for one egg in cakes, brownies , and quick breads . Flaxseed (flax egg)
That said, for (almost) every prized ingredient, there’s a decent alternative, and I know 12 of the best substitutes for cream cheese in any dish, be it sweet or salty. Read on for the trusty swaps.
Served with cold cream or vanilla custard sauce. Rumtopf: Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. [11] Schneeball: A hard, crusty pastry made from shortcrust pastry especially popular in the area of the Franconian city of Rothenburg ob der Tauber and in Austria. Schnoorkuller [12]