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Preheat the oven to 35o°F. Grease a 9-in. by 13-in. baking dish with salted butter or cooking spray. Place the sliced apples in the baking dish in an even layer.
A widely-repeated legend claims that choux pastry, the key ingredient of profiteroles, was invented by the head chef to the court of Catherine de' Medici. [14] But this is a 19th-century invention. [15] The pastry cook's art of choux pastry began to develop around the 17th century. [14]
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
Craquelin is a type of Belgian brioche that is filled with nib sugar. [1] [2] Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar. [3] The craquelin dough will have a brioche dough overlay to prevent sugar protrusion.
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Dough made from pre-cooked cornmeal, salt, sugar, aniseseed, butter, and water. It can have various fillings and is fried in oil. The filling can be ground meat, cheese, chicken, or tuna. Empaná's are sold at all places that cater to eaters on the go during the day as a filling snack but mostly in the morning as a fast breakfast item.
1 cup powdered sugar. 1/3 cup booze (rum, crème de menthe, amaretto, or brandy) 2 tablespoons light corn syrup. 2 teaspoons cocoa powder, optional. 1 teaspoon vanilla extract, optional.