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A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds. History. The pastry, round, i.e. wheel-shaped ...
The traditional version is as wide as a cake and served in slices, but individual, cupcake-sized ones are becoming more popular. ... Paris-Brest. The Paris-Brest is also made with pâte à choux ...
Paris-Brest: Sweet France Made of choux pastry and a praline flavored cream, shaped round like a wheel for the bicycle race for which it is named. Pommes dauphine: Savory France Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then deep-frying. Profiterole: Sweet France
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race. [70] Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energy-giving high calorific value, and is now found in pâtisseries all over France . Paste: Mexico: Pastry from Hidalgo, Mexico ...
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.
Saint-honoré cake cross-section. The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, [1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. [2]
Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.