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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
The profiteroles we know today, using choux pastry, were created in the 19th century. Jules Gouffé in his Livre de cuisine [12] (1870) explains that a profiterole is a small choux pastry. Gustave Garlin in Le Cuisinier moderne [13] (1887) mentions profiteroles filled with cream and glazed with chocolate or coffee, worked to be smooth and shiny.
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Chocolate-covered cherry – variations include cherry cordial (candy) with liquid fillings often including cherry liqueur, as well as chocolate covered candied cherries and chocolate covered dried cherries. [6] [7] Chocolate-covered prune – chocolate-covered prunes or plums are a typical Polish delicacy. [8] [9]
Cake is a form of bread or bread-like food.In its modern forms, it is typically a sweet baked dessert.In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape.
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It has many variations around the world, such as: pasteli in Greece; sohan in Iran [2] croquant [3] or nougatine in France; croccante in Italy [4] krokant in Croatia and Germany [5] [6] alegría or palanqueta in Mexico [7] pé-de-moleque in Brazil; panocha mani, panutsa mani, or samani in the Philippines (which can also be made with pili nut ...