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Pate brisée should be flaky and sturdy, rather than crumbly. According to the Traite de Patisserie Moderne it should not include sugar. [6] [7] If sugar is added, the dough is instead called pâte sucrée. According to Marie-Antoine Carême pâte brisée was made by rubbing in the butter and folding the dough several times by hand on a pastry ...
[6] [7] Modern French puff pastry was then developed and improved by the chef M. Feuillet and Antonin Carême. [8] [9] [10] The method is sometimes considered the idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. Historical evidence for this is negligible, but it is retained as culinary lore. [9]
Get the Recipe. Croquembouche. This classic French Christmas pastry is both a baking and architectural miracle. Dozens of choux pastry puffs are baked, filled with cream, and then glued and ...
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape. Croline
While the recipe for the Portuguese variant is very consistent with the original French one, both in look, flavour, and size, there are two additional alternatives. The first is just a bigger version of the mille-feuille, with additional layers and probably more cream, being commonly 5-7 cm in height. The second alternative (more common in the ...
The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1]
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.