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In English, specifically 'with cheese'. au jus lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed). au naturel 1. a. Nude. b. In a natural state: an au naturel ...
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
In the informal French of France, sur + le also becomes su'l, such as L'dimanche, i'est su'l pont dès 8 heures du mat ('On Sundays, he's hard at work from 8 am'). No other contractions are used. Some initial consonants are also reduced: [jœ̈l] gueule (France, [ɡœ̈l]), especially in the construction ta gueule [ta jœ̈l] "shut up".
A religieuse (French pronunciation: [ʁəliʒjøz] ⓘ) is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière, commonly flavoured with chocolate [1] or mocha.
In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry.
With the English claim to the throne of France, the influence of the language in use at the French royal court in Paris increased. French cultural influence remained strong in the following centuries, and from the Renaissance onward, most borrowings were from Parisian French, which became the de facto standard language of France.
Pot de crème (/ ˈ p oʊ d ə ˈ k r ɛ m / POH-də-KREM; French: [po də kʁɛm]), [1] plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century.