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Craquelin is a type of Belgian brioche that is filled with nib sugar. [1] [2] Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar. [3] The craquelin dough will have a brioche dough overlay to prevent sugar protrusion.
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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.
The choux is pan-fried before baking. 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 ...
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For the signature challenge, the bakers had to bake twelve choux au craquelins in two hours. For the technical challenge set by Sue, the bakers had two hours to bake a Portuguese milk pudding. For the showstopper challenge, the bakers had to bake a hand-painted two-tier dairy cake in four hours.
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 ...
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