"Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. He"
"Petit gâteau A petit gâteau (in French, ""small cake""; plural: ""petits gâteaux""), or chocolate fondant, is a dessert composed of a small chocolate cake with crunchy rind and mellow filling that is conventionally served hot with vanilla ice cream on a plate. In French, the terms for the chocolate cake are ""gâteau fondant au chocolat"" or simply ""fondant au chocolat"" (""chocolate chewy"" or ""chocolate melty""). The dessert has been popularized in New York City restaurants since the 1990s. Nowadays, variations of the cake and ice cream flavors have come to include fruits and even alcoholic beverages, such as whisky. This"
"Pain au chocolat Pain au chocolat (, literally ""chocolate bread""; also known as chocolatine in the south-west part of France and in Canada, couque au chocolat in Belgium), is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. 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 French bakeries and supermarkets. Legend has it that Marie-Antoinette"
"dessert has also been known to be made using crêpes, in which case it consists of multiple crêpes stacked on one another separated by some kind of filling such as warm jam or berries. Petit gâteau A petit gâteau (in French, ""small cake""; plural: ""petits gâteaux""), or chocolate fondant, is a dessert composed of a small chocolate cake with crunchy rind and mellow filling that is conventionally served hot with vanilla ice cream on a plate. In French, the terms for the chocolate cake are ""gâteau fondant au chocolat"" or simply ""fondant au chocolat"" (""chocolate chewy"" or ""chocolate melty""). The"
"a buttery flaky dough (pâte feuilletée). They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops. Pain au chocolat Pain au chocolat (, literally ""chocolate bread""; also known as chocolatine in the south-west part of France and in Canada, couque au chocolat in Belgium), is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered doughs as a croissant. Often sold"
"and pastry cream is used as filling. Puits d'amour The Puits d'amour () is a French pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel. ""Puits d'amour"" is a French expression carrying erotic connotations; it literally translates to 'well of love'. The first mention of the recipe appeared in Vincent De La Chapelles 1735 recipe book ""Le cuisinier moderne"" (the modern cook). La Chapelle presented two recipes for a"
"Merveilleux (cake) The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives– ""Impensable"" or ""unthinkable"" for coffee, ""Excentrique"" or ""eccentric"" for cherry, and ""Magnifique"" or"
"Pot de crème Pot de crème ( ; ), plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century. The name means ""pot of custard"" or ""pot of cream"", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel. Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained"
"and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday. But it was also attested in Auxerre (Burgundy) in the 19th century under the name ""gouere"". The word ""gougère"" was formerly spelled ""gouiere"", ""gouyere"", ""goïère"", ""goyère"", or ""gouyère"". The modern spelling appears to date from the 18th century. The ultimate origin of the word is unknown. Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese."
"Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, 3–4 cm in diameter; aperitif gougères; 10–12 cm; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually"
"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. The dessert has been described as ""light tender morsels"" that are ""heavenly"". Another description describes them as a ""cream puff batter that bakes like a popover. Recipes for nun's puffs are also included in two Virginia cookbooks. The similarly-named French-Canadian dessert ""pets de soeurs"" (literally ""farts of [religious] sisters"") is sometimes confused with this"
"(, ); and is composed of two to three layers, with pastry cream or white custard as filling, topped with sugar glaze. It is a popular specialty on Negros Island, especially in Silay City, and can be bought as by many who visit the region. In Iran, the pastry is called (, literally ""Napoleonic sweet pastry""). It consists of thin puff pastry and often topped with powdered sugar. In Morocco, Algeria and Tunisia, it is consumed regularly and is known by the French name . In northern Morocco they call it which is a portmanteau of the words and ."
"cream) described as praliné . Belgian chocolates (pralines) are not limited to the traditional praliné filling and often include nuts, marzipan, salted caramel, coffee, a spirit, cream liqueur, cherry or a chocolate blend that contrasts with the outer shell. They are often sold in stylised boxes in the form of a gift box. The largest manufacturers are Neuhaus, Godiva, Leonidas, and Guylian. French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became"
"Puits d'amour The Puits d'amour () is a French pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel. ""Puits d'amour"" is a French expression carrying erotic connotations; it literally translates to 'well of love'. The first mention of the recipe appeared in Vincent De La Chapelles 1735 recipe book ""Le cuisinier moderne"" (the modern cook). La Chapelle presented two recipes for a ""gâteau de puits d’amour"" (""puits d'amour"" cake)"
"flake pastry and often filled with frangipane, fruit, or chocolate. In the south, in Provence, and in the south-west, a crown-shaped cake or brioche filled with fruit called a ""gâteau des Rois"" is eaten. In Romandie, both types can be found though the latter is more common. Both types of cake contain a charm, usually a porcelain or plastic figurine, called a ""fève"" (""broad bean"" in French). The cake is cut by the youngest (and therefore most innocent) person at the table to assure that the recipient of the bean is random. The person who gets the piece of cake"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"is generally preferred to make a creamier, thicker ganache. This pairs well with a dark chocolate between 60-82%. If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem. Ganache or ""crème ganache"" was originally a kind of chocolate truffle introduced by the Paris confectioner Maison Siraudin in about 1862 and first documented in 1869. It was named after a popular vaudeville comedy by Victorien Sardou, ""Les Ganaches"" (""The Chumps"") (1862). Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries made"
"finally took its current form in the early 18th century in the kitchens of Marie-Antoine Carême, ""The King of Chefs and the Chef of Kings"". Religieuse is a type of éclair. Religieuse Religieuse is a French pastry made of two choux pastry cases, one larger than the other, filled with crème pâtissière, mostly commonly chocolate or mocha. Each case is covered in a ganache of the same flavor as the filling, and then joined decorated with piped buttercream frosting. The pastry, whose name means ""nun"", is supposed to represent the papal mitre. Religieuse itself was supposedly conceived in the mid-nineteenth"
"and caramel. In Sweden as well as in Finland, the (Napoleon pastry) is a filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark and Norway, it is simply called . In Belgium and the Netherlands the or is the equivalent pastry. Several variations exist in Belgium, but in the Netherlands it has achieved an almost iconic status and the market allows preciously little variation in form, size, ingredients and colour (always two layers of pastry, nearly always pink glazing, but orange around national festivities). The cartoon character Tom"
"Cream pie A cream pie or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. One feature of almost all cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the bottoms and sides but not the top. The crust may be a standard pie crust made"
"strawberries and cream and then puff pastry). In the United Kingdom, the pastry is most often called a ""vanilla slice"", ""cream slice"", or a ""custard slice"", but can, on occasion, be named or ""Napoleon"" on branded products. It is common in the UK to only use two slices of pastry with a single, thick layer of filling between them. In Canada, is often named or ""Napoleon slice"" (in English Canada). It is sold either with custard, whipped cream, or both, between three layers of puff pastry. Almond paste is the most common flavoured variety. There is a French Canadian way"
"Religieuse Religieuse is a French pastry made of two choux pastry cases, one larger than the other, filled with crème pâtissière, mostly commonly chocolate or mocha. Each case is covered in a ganache of the same flavor as the filling, and then joined decorated with piped buttercream frosting. The pastry, whose name means ""nun"", is supposed to represent the papal mitre. Religieuse itself was supposedly conceived in the mid-nineteenth century, but the first version of the batter was invented in 1540 by Panterelli, the Florentine chef of the Florentine queen of France, Catherine de' Medici. After subsequent iterations, the batter"
"was often baked as the oven was just heating up before the main baking. Faluche (bread) Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Faluche is a pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks somewhat like a small deflated soccer ball. It may be eaten hot at breakfast with butter and jam or with cream cheese and smoked salmon or later as a snack with butter and brown sugar or with brie cheese. Faluche is made with"
"Marron glacé A marron glacé (plural ""marrons glacés"") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with sugar allowed creation of new confectioneries. A candied chestnut confection was probably served around the beginning of the 15th century in Piedmont, among other places. But ""marrons glacés"" as such (with the last touch"
"is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to ""Crustardes of flesh"" and ""Crustade"" in the 14th-century ""The Forme of Cury"" and in 15th-century cookbooks, such as the Italian """". Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood. Quiche lorraine (named after"
"Cougnou The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: The bread of Jesus is a sweet bread formed like a baby Jesus. It is made with flour, eggs, milk, yeast, raisins and sugar. Usually, it is given to children on Christmas and St. Martin's Day and usually enjoyed with a cup of hot chocolate. This bread seems to have originated in ancient Hainaut but the bread of Jesus is now spread throughout the southern Low Countries. It is usually"
"Comus"", years before Carême's birth. In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called ""pasteitje"" (""little pastry""). Vol-au-vent A vol-au-vent (pronounced , French for ""windblown"", to describe its lightness) is a small hollow case of puff"
"Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. The clafoutis comes from the Limousin region of France, and while black cherries"
"Faluche (bread) Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Faluche is a pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks somewhat like a small deflated soccer ball. It may be eaten hot at breakfast with butter and jam or with cream cheese and smoked salmon or later as a snack with butter and brown sugar or with brie cheese. Faluche is made with white flour, baker's yeast, water, a little salt and butter. In a bakery, faluche"
"French vanilla, strawberry, pumpkin spice, dulce de leche, and lemon. The most popular Pirouline is a rolled toasted wafer lined with dark chocolate. The other variety, called ""Creme de Pirouline"", has the rolled wafer lined with a cream filling rather than chocolate (which comes in chocolate hazelnut, French vanilla, and double chocolate varieties). Originally sold in a 14-oz tin, the chocolate-lined biscuits are always sold in boxes, while the cream-filled ones are sold in cans. Pirouline Pirouline is a brand of rolled sweet wafer biscuit/cookie, sold by the DeBeukelaer Corporation in the United States. The DeBeukelaer family started making biscuits"
"by the same name. They were first introduced by Jean Neuhaus II in 1912. There have always been many forms and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general or sometimes to traditional ""praliné""-filled chocolates popular in Europe (praliné refers to caramelised hazelnuts or almonds ground into a paste). Belgian pralines are not limited to the traditional praliné filling and often include nuts, marzipan, salted caramel, coffee, liquors, cream liqueur, cherry or a chocolate blend that"
"Chaource cheese Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white ""Penicillium candidum"" rind. The cheese has been made in its namesake village since at least the Middle Ages. Cheese is still manufactured there, ranging from small cheese makers to industrial-scale production further away. It is only made in a"
"Canelé A canelé () is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of small, striated cylinder up to five centimeters in height with a depression at the top. Originally a specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad. The canelé is believed to originate from the , Bordeaux in either the 15th or the 18th century. The modern word ""canelé"" originates in Gascon, which was spoken in Bordeaux and a large"