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Profiteroles
A profiterole (), ''chou à la crème'' (), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Preparation Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added. Presentation The m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. 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, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquembouche
A croquembouche () or ''croque-en-bouche'' is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions. Etymology The name comes from the French phrase ''croque en bouche'', meaning ' omething thatcrunches in the mouth'. Presentation A croquembouche is composed of (usually cream-filled) choux piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. History The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook ''Le Pâtissier royal parisien'', but it is mentioned as early as 1806, in André Viard's culinary encyclopedia '' Le Cuisinier Impérial'', and Antoine Beauvilliers' 1815 ''L'Art du Cuisinier''. In Viard's encyclopedia and other early tex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catherine De' Medici
Catherine de' Medici (, ; , ; 13 April 1519 – 5 January 1589) was an Italian Republic of Florence, Florentine noblewoman of the Medici family and Queen of France from 1547 to 1559 by marriage to Henry II of France, King Henry II. She was the mother of French kings Francis II of France, Francis II, Charles IX of France, Charles IX, and Henry III of France, Henry III. She was a cousin of Pope Clement VII. The years during which her sons reigned have been called "the age of Catherine de' Medici" since she had extensive, albeit at times varying, influence on the political life of France. Catherine was born in Florence to Lorenzo de' Medici, Duke of Urbino, and Madeleine de La Tour d'Auvergne. In 1533, at the age of 14, Catherine married Henry, the second son of King Francis I of France, Francis I and Queen Claude of France, who would become Dauphin of France (heir to the throne) upon the death of his elder brother Francis III, Duke of Brittany, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibraltar
Gibraltar ( , ) is a British Overseas Territories, British Overseas Territory and British overseas cities, city located at the southern tip of the Iberian Peninsula, on the Bay of Gibraltar, near the exit of the Mediterranean Sea into the Atlantic Ocean (Strait of Gibraltar). It has an area of and is Gibraltar–Spain border, bordered to the north by Spain (Campo de Gibraltar). The landscape is dominated by the Rock of Gibraltar, at the foot of which is a densely populated town area. Gibraltar is home to some 34,003 people, primarily Gibraltarians. Gibraltar was founded as a permanent watchtower by the Almohad Caliphate, Almohads in 1160. It switched control between the Nasrids, Crown of Castile, Castilians and Marinids in the Late Middle Ages, acquiring larger strategic clout upon the destruction of nearby Algeciras . It became again part of the Crown of Castile in 1462. In 1704, Anglo-Dutch forces Capture of Gibraltar, captured Gibraltar from Spain during the War of the S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetbread
Sweetbread is a culinary name for the thymus or pancreas, typically from calf or 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 () or 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", or "variety meat". Various other glands used as food may als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the César d'Estrées, Cardinal d’Estrées, and the François-Michel le Tellier, marquis de Louvois. His first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, , (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the first rank." Places where Massialot served banquets included the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jules Gouffé
Martin Jules Gouffé (; 1807 – 28 February 1877) was a French chef and pâtissier, nicknamed ("The apostle of decorative cooking"). He had a deep impact on the development of French gastronomy by publishing unusually simple and precise recipes in his cookery books, of which the two best-known are (1867) and (1873). Life and career Gouffé was born in 1807 at 2 rue Saint-Merri, in what is now the 4th arrondissement of Paris.Kay, pp. 132–135 His father, Pierre-Louis Gouffé, was a well-known pastry cook, and Jules and his two brothers, Alphonse and Hippolyte, all trained under him. Alphonse later became head pastry cook to Queen Victoria and Hippolyte, head chef to Count Shuvalov of Russia.Neirinck, p. 82 Unlike them, Jules spent his entire career in Paris. Under the guidance of Pierre-Louis, the young Gouffé learned his trade, and very early on was attracted to creating artistic presentations. He later recalled that the celebrated and chef Antonin Carême happened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache ( or ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. They have a smooth and shiny appearance. Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items. Preparation Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache: more chocolate than cream will produce a relatively hard ganache appropriate for icing or filling foods, while increasing the ratio makes a "heavy" ganache, appropriate for making truffles. In preparing a ganache, cream and sometimes butter are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine Carême
Antoine is a French given name (from the Latin ''Antonius'' meaning 'highly praise-worthy') that is a variant of Danton, Titouan, D'Anton and Antonin. The name is most common in France, Switzerland, Belgium, Canada, West Greenland, Haiti, French Guiana, Madagascar, Benin, Niger, Burkina Faso, Ivory Coast, Guinea, Senegal, Mauritania, Western Sahara, Morocco, Algeria, Tunisia, Chad, Central African Republic, Cameroon, Equatorial Guinea, Gabon, Republic of the Congo, Democratic Republic of the Congo, Burundi, and Rwanda. It is a cognate of the masculine given name Anthony. Similar names include Antaine, Anthoine, Antoan, Antoin, Antton, Antuan, Antwain, Antwan, Antwaun, Antwoine, Antwone, Antwon and Antwuan. Feminine forms include Antonia, Antoinette, and (more rarely) Antionette. As a first name *Antoine Alexandre Barbier (1765–1825), a French librarian and bibliographer *Antoine Arbogast (1759–1803), a French mathematician *Antoine Arnauld (1612–1694), a French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujiya
() is a nationwide chain of confectionery, confectionery stores and restaurants in Japan. Its first shop was founded in 1910 in Yokohama. Fujiya is credited with introducing the Christmas cake#Asia, Christmas cake to Japan. In 2016, the company opened its first store outside Japan in Taipei, Taiwan. Mascot Fujiya's advertising character, mascot is Peko-chan, a girl in pigtails licking her lips. Peko-chan is a well-known marketing icon in Japan, where life-sized dolls of the mascot are commonly seen nationwide standing outside the chain's stores. 2007 ingredients scandal In January 2007, Fujiya was the subject of a scandal when it became known that the company had used expired ingredients in its products, prompting the resignation of its president, Rintaro Fujii. References External links *Fujiya - Official website(Japanese)Fujiya restaurants - official site (Japanese) {{Coord missing, Tokyo Retail companies based in Tokyo Food and drink companies based in Tokyo Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
