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Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
''Pain au chocolat'' (, ), also known as ''chocolatine'' () in the south-west part of France and in French language, 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 Baker's yeast, yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. ''Pain au chocolat'' is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in Pâtisserie, French bakeries and supermarkets. Name In France, the name of the ''pain au chocolat'' varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitania (administrative region), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry, from France *Danish pastry, made with yeast-leavened dough, from Austria via Denmark * Flaky pastry * Jachnun, a Yemenite Jewish pastry * Kouign-amann, a sweet Breton cake from north-western France * Kubaneh, a traditional Yemenite Jewish bread *Malawach, a Yemenite Jewish flatbread *Paratha, a flatbread native to South Asia * M'semen, a traditional flatbread of northern Africa *Puff pastry See also * * Dough sheeting, an industrial preparation technique *Filo pastry, used in applications such as baklava, strudel ... [...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] |
August Zang
August Zang (; 2 August 1807 – 4 March 1888) was an Austrian entrepreneur who founded the Viennese daily '' Die Presse''. He also had a major influence on French baking methods. Soldier and baker The son of Christophe Boniface Zang, a Vienna surgeon, August Zang became an artillery officer before he went to Paris, probably in 1837, to found a bakery, Boulangerie Viennoise, which opened in 1838 or 1839.The 1839 date and most of what follows regarding Zang's role in baking are documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3–30. For the 1838 date, seGiles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food". (p. 8); an Austrian PowerPoint �Ess-Stile– gives the date of 1840 (slide 46). The bakery itself later claimed that it had been founded that year, but earlier references have been documented. The bakery was quickly imitated, and its Austrian kipfel became the French croissant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugelach
Rugelach ( ; , , or and ''rōgalaḵ'') is a filled baked confection originating in the Jewish communities of Poland. It has become a popular treat among Jews in the diaspora and in Israel. Traditional rugelach are shaped into a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend, however, as both the rugelach and its supposed ancestor, the Kipferl, predate the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads ma ... [...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] |
Kifli
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel are used to make a sweet bread pudding called Kipfelkoch. Names The roll or pastry is called: *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kipfl'' in German speaking South Tyrol Italy *''kifli'' in Hungarian *''Gipfeli'' in Swiss German *''kifla'' / кифла (pl. ''kifle'' / кифле or ''kiflice'' / кифлице) in Bosnian, Croatian, and Serbian *кифла 'kifla''in Bulgarian *кифла 'kifla''in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''rogal'' or ''rogalik'' (little horn) in Polish *''rohl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rue De Richelieu
The Rue de Richelieu () is a long street of Paris, starting in the south of the 1st arrondissement at the Comédie-Française and ending in the north of the 2nd arrondissement. For the first half of the 19th century, before Georges-Eugène Haussmann redefined Paris with grand boulevards, it was one of the most fashionable streets of Paris. It is notable for the National Library of France and for scattered coin dealers and currency changers, being near the Paris Bourse, the stock market. Name The street is named for the Cardinal de Richelieu, chief minister of King Louis XIII from 1624 to 1642. The street was originally called the Rue Royale and then Rue de Richelieu soon after. The name was changed to the Rue de la Loi in 1793 during the French Revolution; its name was restored to Richelieu in 1806. Notable buildings * Palais-Royal, a Richelieu residence () * , ''Site Richelieu'', a historical building () * Comédie-Française, main hall ( Salle Richelieu) * The old Faur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Continental Breakfast
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world. Africa Breakfast in Africa varies greatly from region to region. Algeria Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.) Egypt Most Egyptians begin the day with a light breakfast. Ful medames (dish of cooked fava beans), one of Egypt's several national dishes, is typical. It is seasoned with salt and cumin, garnished with vegetable oil and optionally with tahini, chopped parsley, chopped tomato, garlic, onion, lemon juice and chili pepper, and often served topped with a boiled egg. It is scooped up and eaten wit ... [...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] |
Boulangerie Viennoise Formerly Zang's - 1909
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods. History Baked goods have been around for thousands of years. The art of baking was very popular during the Roman Empire. It was highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using grist mills to grind grain into flour for their breads. The demand for baked goods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
