Search results
Results from the WOW.Com Content Network
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.
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 ...
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 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 ...
Suikerbrood (Dutch: [ˈsœykərˌbroːt] ⓘ; West Frisian: sûkerbôle; [1] both lit. ' sugar bread '; French: craquelin ⓘ) is a yeast-based bread.It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough.
A croquembouche is composed of (usually cream-filled) choux piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. [2] [3]
Choux pastry, flavoured cream filling, icing: ... "Deuxième Partie, Chapitre IX, "Pains à la duchesse au café"". Le livre de pâtisserie. Montagné, Prosper (1961).