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Similar to the Boston cream pie, which is a cake and not a pie, the Gâteau Basque dough produces a crumb-textured pastry that is chewy and tender. [ 2 ] [ 3 ] It is traditional to mark a Basque cross on the top if the cake is filled with black cherry jam, or to use a crosshatch pattern on top if filled with pastry cream.
In the nineteenth century, French dressing was synonymous with vinaigrette, which is still the definition used by the American professional culinary industry. [4] [5] [6] Starting in the early twentieth century, American recipes for French dressing often added other flavorings to the vinaigrette, including paprika, ketchup, Worcestershire sauce, onion juice, sugar, and Tabasco sauce, but kept ...
A cookbook from the 1890s called for lemon peel to be grated into the cake's batter. The batter was firm enough to be stretched with a rolling pin and cut into rounds with a dough cutter. This version used a sprinkling of almond meal and sugar as a topping for the cake prior to cooking, and did not call for rum. [8]
Napoleon Cake. Originating in Russia, the Napoleon cake is composed of many layers of puff pastry with a whipped pastry cream filling, and is encrusted with more pastry crumbs. After assembling ...
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A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
In French, the word pâtisserie also denotes a pastry as well as pastry-making. While the making and selling of pastries may often be only one part of the activity of a bakery , [ a ] in some countries pâtisserie or its equivalents are legally controlled titles which may only be used by bakeries that employ a licensed "master pastry chef ...
The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts. Krokant is a signature ingredient in the dish. The Frankfurter Kranz is considered reminiscent of Frankfurt as the coronation city of the Holy Roman Emperors.