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Gratin dauphinois. Gratin dauphinois (/ ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː / GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la ...
Pithivier. Puff pastry, frangipane of almond paste if sweet. A pithivier (English: / pɪtɪˈvjeɪ /; [1] French: pithiviers, IPA: [pitivje] ⓘ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. [2] It has the appearance of a hump and is traditionally decorated with spiral lines drawn ...
The technical challenge, set by Paul, asked the bakers to bake a Dauphinoise Pithivier, using flaky "rough puff" pastry and accompanied by a blue cheese sauce, in two hours and forty-five minutes. The showstopper challenge tasked the bakers with making a decorative sweet pie display with a minimum of three pies, in fours hours; the judges ...
Raviole du Dauphiné. Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans[1] ("Ravioli of Romans"), are a French regional speciality consisting of two layers of pasta made out of tender wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter ...
List of pastries. Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. The five basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux ...
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Frangipane (/ ˈfrændʒɪpæn, - peɪn / FRAN-jih-pa (y)n) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. [1] A French spelling from a 1674 cookbook is franchipane, with the earliest modern spelling ...
Dec. 21—At Bishop's Lodge SkyFire Restaurant, chef Pablo Peñalosa Nájera carefully crafts his two-day, slow-cooked mole sauce — a painstakingly detailed recipe that combines chiles with ...