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A religieuse (French pronunciation: [ʁəliʒjøz] ⓘ) is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière, commonly flavoured with chocolate [1] or mocha.
Calisson – Traditional candy from Aix-en-Provence; Charlotte – Icebox cake; Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart; Coconut cake – Cake with white frosting and covered in coconut flakes [2] Crème brûlée – Custard dessert with hard caramel top [3]
In June 2003, McVitie's produced several "sub brands" or variations of the Penguin biscuit: Penguin Chukkas, Wing Dings, Flipper Dipper, Splatz and Mini Splatz.
The word is derived from the French word cours (run), and came into English in the 14th century. [2] It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving.
"Les meringues au chocolat de Pierre Marcolini" [Pierre Marcolini's chocolate meringues]. Femmes Magazine (in French) , Recipe Willy Bal et al., Belgicismes: inventaire des particularités lexicales du français en Belgique (Louvain-la-Neuve: Duculot, 1994), ISBN 2-8011-1083-3 , page 90
In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du ...
Chocolate lava cake smothered in chocolate sauce. Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. [3] The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into a meringue to provide more lift and a ...
The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob [4] (lit. ' Jacob's staff ' ). A similar pastry in a round rather than oblong shape is called a religieuse .