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Brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a '' Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with and '' pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of . Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine and can take on vario ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History In Old English, a regular morning meal was called , and the word ''dinner'', which originated from Gallo-Romance ''desjunare'' ("to break one's fast"), referred to a meal after fasting. Around the mid-13th century, that meaning of ''dinner'' faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal. Anderson, p. 5 Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulibiac
A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. In the early part of the 20th century, French chef Auguste Escoffier brought it to France and included recipes for it in his book ''The Complete Guide to the Art of Modern Cookery''. A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between. Generally the fillings are divided into thin pancakes to prevent mixing. The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon. Coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Pota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Aux Raisins
''Pain aux raisins'' (), also called ''escargot'' () or ''pain russe'', is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the ''pâtisserie'' ''Viennoiserie, viennoise'' family of baked foods. 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. It is often consumed for breakfast as part of a continental breakfast. In Paris, the name ''pain aux raisins'' is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins. See also *Schnecken *Chelsea bun *Cinnamon roll *Danish pastry References Foods featuring butter French pastries Sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Guardian
''The Guardian'' is a British daily newspaper. It was founded in Manchester in 1821 as ''The Manchester Guardian'' and changed its name in 1959, followed by a move to London. Along with its sister paper, ''The Guardian Weekly'', ''The Guardian'' is part of the Guardian Media Group, owned by the Scott Trust Limited. The trust was created in 1936 to "secure the financial and editorial independence of ''The Guardian'' in perpetuity and to safeguard the journalistic freedom and liberal values of ''The Guardian'' free from commercial or political interference". The trust was converted into a limited company in 2008, with a constitution written so as to maintain for ''The Guardian'' the same protections as were built into the structure of the Scott Trust by its creators. Profits are reinvested in its journalism rather than distributed to owners or shareholders. It is considered a newspaper of record in the UK. The editor-in-chief Katharine Viner succeeded Alan Rusbridger in 2015. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frangipane
Frangipane ( ) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. A French spelling from a 1674 cookbook is ''franchipane'', with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavoured by almonds or pistachios, it came later to designate a filling that could be used in a variety of confections and baked goods. It is traditionally made by combining two parts of almond cream (crème d’amande) with one part pastry cream (crème pâtissière). Almond cream is made from butter, sugar, eggs, almond meal, bread flour, and rum; and pastry cream is made from whole milk, vanilla bean, cornstarch, sugar, egg yolks or whole eggs, and butter. There are many variations on both of these creams as well as on the proportion of almond cream to pastry cream in frangipane. On Epiph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in the French-speaking part of Switzerland, ''Cervelat'' in the German-speaking part, and ''servelat'' in the Italian-speaking part. The terms ultimately derive from ''cerebrum'', the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. In Germany, the sausage is sometimes also called "Lyoner" which comes from its perceived origin. In the federal state of Saarland the "Lyon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "''Foie gras'' belongs to the protected cultural and gastronomical heritage of France." The technique of ''gavage'' dates as far back as 2500 BC, when the ancient Egyptians began confining Anatidae, anatid birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of ''foie gras'', though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Foie gras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
