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Picarones are also featured in traditional Latin American music and poetry. This dessert is mentioned in the autobiographical memoirs Remembrances of thirty years (1810-1840) ( Spanish : Recuerdos de treinta años (1810-1840)) by Chilean José Zapiola , who mentions that picarones were typically eaten in Plaza de Armas de Santiago (Chile ...
Cazuela (Spanish pronunciation: or Spanish pronunciation:) is the common name given to a variety of dishes, especially from South America.It receives its name from the cazuela (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking.
In Peru, buñuelos resemble picarones in shape (round and ring shaped) but lack yam or squashes as in picarones. Made of flour, water, sugar, anise, and yeast, they are served with a sweet syrup made of chancaca (sugar cane derived sweet).
The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product.
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
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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.
Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.