Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. [5] [7] Choux pastry is versatile and is prepared differently by culture. [5] The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. [6]
Recipes can range from sweet to savory, and from very simple to festive and elaborate multi-layered cakes. Gujiya: India: A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar ...
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.
For premium support please call: 800-290-4726 more ways to reach us
The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.
An oblong pastry filled with a cream and topped with icing. Gougère: Savory France A baked savory pastry made of choux dough mixed with cheese. Karpatka: Sweet Poland: A cake made of one sheet of short pastry on the bottom and one sheet of choux pastry on the top (or two sheets of choux pastry), filled with custard or buttercream. Usually ...
Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. [1] [2] [8] Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor [9] [10] —simple breads are thus excluded from the pastry category. Pastries also tend to be ...