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Fraisier
The ''fraisier'' is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and Strawberry, strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, ''fraises''. It is a classic among French entremet desserts. According to the ''New York Times'' the required construction is often elaborate. The cake's origin dates back to a cake created by Auguste Escoffier at the end of the 19th century that included fresh strawberries. The recipe appears in his ''Guide Culinaire''. The initial version evolved as Pierre Lacam designed a strawberry cake with a sponge cake and a touch of kirsch in the 1900s. The ''fraisier'' as known today was created only in 1966 by Gaston Lenôtre. He made a strawberry cake with a sponge cake punched with kirsch, buttercream, and fresh strawberries, then called ''Bagatelle'', in reference to the gardens of Bagatelle located close t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Strawberry
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated for its aroma, bright red colour, juicy texture, and sweetness. It is eaten either fresh or in prepared foods such as fruit preserves, jam, ice cream, and chocolates. Artificial strawberry flavourings and aromas are widely used in commercial products. Botanically, the strawberry is not a berry (botany), berry, but an aggregate fruit, aggregate accessory fruit, accessory fruit. Each apparent 'seed' on the outside of the strawberry is actually an achene, a botanical fruit with a seed inside it. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of ''Virginia strawberry, F. virginiana'' from eastern North America and ''Fragaria chiloensis, F. chiloensis'', which was brought from Chile by Amédé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gardens Of Bagatelle
A garden is a planned space, usually outdoors, set aside for the cultivation, display, and enjoyment of plants and other forms of nature. The single feature identifying even the wildest wild garden is ''control''. The garden can incorporate both natural and artificial materials. Gardens often have design features including statuary, follies, pergolas, trellises, stumperies, dry creek beds, and water features such as fountains, ponds (with or without fish), waterfalls or creeks. Some gardens are for ornamental purposes only, while others also produce food crops, sometimes in separate areas, or sometimes intermixed with the ornamental plants. Food-producing gardens are distinguished from farms by their smaller scale, more labor-intensive methods, and their purpose (enjoyment of a pastime or self-sustenance rather than producing for sale, as in a market garden). Flower gardens combine plants of different heights, colors, textures, and fragrances to create interest and delight the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Meringue Desserts
Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in François Massialot's cookbook of 1692. The word ''meringue'' first appeared in English in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
French Cakes
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fruit Desserts
In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the Ovary (plants), ovary after flower, flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a Symbiosis, symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agriculture, agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. In common language and culinary usage, ''fruit'' normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Trifle
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of Lady fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub. The name ''trifle'' was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. History Trifle appeared in cookery books in the sixteenth century. The earliest use of the name '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Strawberry Shortcake (dessert)
Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream. Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream. Preparation Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperature unt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Eton Mess
Eton mess is a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess is occasionally served at Harrow School, where it is called Harrow mess. History Eton mess was served in the 1930s in the school's "sock shop" ( tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional. The word ''mess'' may refer to the appearance of the dish, or may be used in the sense of "a quantity of food", particularly "a prepared dish of soft food" or "a mixture of ingredients cooked or eaten together". The ''Oxford English Dictionary The ''Oxford English Dictionary'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gaston Lenôtre
Gaston Lenôtre (, 28 May 1920 – 8 January 2009) was a French pastry chef. He is known as a possible creator of the opera cake (''gâteau opéra''), the founder of Lenôtre a culinary empire, whose brand includes restaurants, catering services, retail concerns and cooking schools, as well as one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at Epcot in Orlando, Florida, US. Lenôtre compared the making of pastry to architecture, where structure, materials and precision are key for making great pastries. Biography Lenôtre was born on a small farm in Normandy, in the commune of Saint-Nicolas-du-Bosc. Both of his parents eventually moved the family to Paris and became restaurant workers. Lenôtre's mother worked as a pastry and general cook for a French baron and his father was a chef at the Grand Hôtel in Paris. Eventually, his father's ill health forced them to move back to Normandy where he struggled to find a chef position. Prior to the ou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
