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List Of Choux Pastry Dishes
This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. Choux pastry dishes See also

* List of baked goods {{DEFAULTSORT:choux Pastries Lists of foods by ingredient Dessert-related lists Choux pastry ...
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Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiterole, profiteroles, éclair, éclairs and churro, churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici, Catherine de' Medici's head chef, invented the dough in 1540, seven years after he left Florence with Medici and her court. He used the dough to make a cake, gâteau and named it . Over time, the recipe of the dough evolved, and the name changed to , which was used to make , named after Pantanelli's successor Popel ...
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Praline (nut Confection)
Praline (; New Orleans, Cajun, and ) is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. There are two main types: * French pralines, a firm combination of almonds and caramelized sugar * American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Varieties European nut pralines Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word ''praline'' deriving from the name ''Praslin''. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Although the New World had been discovered and settled by European ...
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St Petrocs Hotel - Paris Brest
ST, St, or St. may refer to: Arts and entertainment * Stanza, in poetry * Suicidal Tendencies, an American heavy metal/hardcore punk band * Star Trek, a science-fiction media franchise * Summa Theologica, a compendium of Catholic philosophy and theology by St. Thomas Aquinas * St or St., abbreviation of "State", especially in the name of a college or university Businesses and organizations Transportation * Germania (airline) (IATA airline designator ST) * Maharashtra State Road Transport Corporation, abbreviated as State Transport * Sound Transit, Central Puget Sound Regional Transit Authority, Washington state, US * Springfield Terminal Railway (Vermont) (railroad reporting mark ST) * Suffolk County Transit, or Suffolk Transit, the bus system serving Suffolk County, New York Other businesses and organizations * Statstjänstemannaförbundet, or Swedish Union of Civil Servants, a trade union * The Secret Team, an alleged covert alliance between the CIA and American industry ...
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Fritule(miske)
is a Croatian festive pastry made particularly for Christmas. They resemble little doughnuts, the Italian ''zeppole'', Venetian ''frìtole'', and the Dutch Christmas snack ''oliebollen'' ('balls of oil'). However, they are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar. A variant of the dish, called , is prepared in Slovenia. Gallery Fritule Badnjak 1209.jpg, Fritule made for Christmas Eve Fritulis.jpg, Fritulis Krostule i fritule Bozic 1209.jpg, Fritule See also * List of doughnut varieties * Nun's puffs Nun's puffs (also known less euphemistically as nun's farts) are a dessert pastry originally from France, where they were known as pets-de-nonne. They are now also produced in French Canada, the United States, England, and Spain. Description Th ... * External links *http://www.clevelandwomen.com/house/rec-cccroat.htm *http://www.theworldwidegourmet.com/countries/europe/croatia/fritters.htm Croatian pastries C ...
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Nun's Puffs
Nun's puffs (also known less euphemistically as nun's farts) are a dessert pastry originally from France, where they were known as pets-de-nonne. They are now also produced in French Canada, the United States, England, and Spain. Description The recipe is included in an 1856 "cook book" and Oxford University's ''Household Encyclopedia'' from 1859. The dessert is made from butter, milk, flour, sugar, eggs, and sometimes honey. Recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. The best-established recipes suggest cooking the butter, milk, and flour in a pan then adding the eggs (whites last) and sprinkling sugar on the mixture before baking. Choux paste is also cooked twice, to prepare the paste and to "transform it into puffs". It dates to medieval times and is a cross between a batter and a dough. A cream filling can also be inserted.Mrs. C. M. CrawforHouston Civic Club cook bookAuthors Houston Civic Club (Houston, Tex.), ...
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Moorkop
A moorkop is a pastry consisting of a profiterole (cream puff) filled with whipped cream. The top of the profiterole is glazed with white or dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pineapple. See also * List of choux pastry dishes This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ... * List of pastries * External links Dutch pastries German pastries Culture of North Brabant 's-Hertogenbosch Choux pastry {{dessert-stub ...
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Lady's Navel
A lady's navel (''hanım göbeği'') or woman's navel (''kadın göbeği'') is a type of sweet pastry from Turkey. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Although the original form of the pastry apparently bore little resemblance to a woman's navel (belly button) other than the depressed point or dimple in the center, many modern versions, especially ones created in the United States and United Kingdom since the 1990s, have been intentionally designed to resemble a woman's belly button. Features included for this visual and sensory effect include placing dark-colored powder, often cocoa powder, inside the dimple to resemble dirt or gunk inside the belly button, moulding the interior of the dimple itself to somewhat resemble lumps of umbilical cord tissue, and even inserting either edible or inedible decorations around the dimple to represent navel piercing jewelry. The dessert reveals sexual imaginations just like ...
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Carpathian Mountains
The Carpathian Mountains or Carpathians () are a range of mountains forming an arc across Central Europe. Roughly long, it is the third-longest European mountain range after the Urals at and the Scandinavian Mountains at . The range stretches from the far eastern Czech Republic (3%) and Austria (1%) in the northwest through Slovakia (21%), Poland (10%), Ukraine (10%), Romania (50%) to Serbia (5%) in the south.
"The Carpathians" European Travel Commission, in The Official Travel Portal of Europe, Retrieved 15 November 2016

The Carp ...
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Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiterole, profiteroles, éclair, éclairs and churro, churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici, Catherine de' Medici's head chef, invented the dough in 1540, seven years after he left Florence with Medici and her court. He used the dough to make a cake, gâteau and named it . Over time, the recipe of the dough evolved, and the name changed to , which was used to make , named after Pantanelli's successor Popel ...
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