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The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891. [1]
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 ...
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]
It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race. [71] 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 ...
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
Randonneur 10000 – for completing two full series of 200,-300,-400,-600-and-1,000-kilometre (120, 190, 250, 370 and 620 mi) brevets, the Paris–Brest–Paris, another 1200 km event homologated by LRM, a Flèche Vélocio (in which at least three riders must start, and at least three must finish), and a 1 Super Randonnee (a permanent of 600 km ...
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.
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