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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.
Profiteroles, chocolate, caramel Media: Croquembouche A croquembouche ( French: [kʁɔ.kɑ̃.buʃ] ) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel .
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.
Pate a choux, a dough that’s also used to make profiteroles, can be a difficult pastry to make (though definitely worth a go). So for this cheater version we use graham crackers. So for this ...
Rating as a start class as the lead does not summarize the entire article, the article is a series on single lines, no paragraphs at all. Additionally there is no coherent explanation of the origin of the pastry, it states definition of the term, but does not tell the reader the context of the term other than the soup.
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Cannoli. Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. [10] [11] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells.
Finger foods do not share common origin, history, or identity. Most of them originate in hors d'oeuvre such as the canapé. During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations.