Couque Suisse
A couque suisse is a viennoiserie sweet roll, somewhat similar to a Danish pastry A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. Like other ''viennoiserie'' pastries, such as croissants, it is a variant of puff pastry made of laminated yeast- .... Couques suisses are available internationally. They are also similar to Belgian buns. They have been a common street food for Belgium's white collar workers since 1900, mostly consumed as a lunchtime snack, either on the street or at no-frills pubs. References Sweet breads Belgian desserts Street food {{belgium-dessert-stub ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Sweet Roll
A sweet bread roll, roll or sweet bun refers to any of a number of sweet, baked, Baker's yeast, yeast-Leavening agent, leavened breakfast or dessert foods. They may contain spiced bun, spices, nut roll, nuts, fruit bun, candied fruits, etc., and are often Glaze (cooking technique), glazed or topped with icing (food), icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast. They are often round, and are small enough to comprise a Serving size, single serving. These differ from pastries, which are made from a wheatpaste, paste-like batter (cooking), batter; from cakes, which are typically unleavened or chemically leavened; and from doughnuts, which are Deep frying, deep fried. Refrigerated ready-to-bake sweet roll dough is commercially available in grocery stores. Sweet rolls are sometimes iced and/or contain a sweet filling. In some traditions, other types of fillings and decoration are used, such as cinnamon, marzipan, o ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Viennoiserie
''Viennoiseries'' (; 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. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Types Examples include croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; '' pain aux raisins''; '' chouquettes''; Danish pastries; xuixo; ''bugnes''; and '' chausson aux pommes''. History The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by Austrian August Zang in 1839. The first usage of the expression ''pâtisseries viennoises'' appeared in 1877 in a book by the French author Alphonse Daudet, ''Le ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Danish Pastry
A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. Like other ''viennoiserie'' pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the pastry itself is also not clear. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Terminology In Danish, Norwegian, and Swedish, the term for Danish pastry is (or ), meaning 'Viennese bread'. The same etymology is also the origin of the Icelandic , Finnish and Estonian ('Viennese pastry'). In Vienna, conversely ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Belgian Bun
A Belgian bun is a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry. Some recipes also include lemon curd. There is no fixed recipes and many bakeries use their own recipes. The bun is round or square shaped, with rounded off edges, making it similar in appearance to a Chelsea bun. It is also sometimes served with cream. No firm link has so far been established between the bun and Belgium; however, that country does produce as one of its specialties a very similar viennoiserie (though with less icing) known as a couque suisse. The world's biggest Belgian bun was made to celebrate a new route to Antwerp from London Southend Airport London Southend Airport is an international airport situated on the outskirts of Southend-on-Sea in Essex, England, approximately from the Charing Cross#Official use as central point, centre of London. The airport straddles the boundaries b ..., weighing a massive 17.1 kg (38 lb) in 2018. See al ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Sweet Breads
Sweetbread is a culinary name for the thymus or pancreas, typically from Calf (animal), calf or lamb and mutton, lamb. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The etymology of the name is unclear. Description Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from Calf (animal), calf () or lamb and mutton, lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Belgian Desserts
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and ''spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. "Belgian cuisine" therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endive, horse meat and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |