Which almond filling used in cakes, tarts and pastries is thought to be named after the perfumer to King Louis XIII of France?
"Almond meal Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery – in the manufacture of almond macarons and macaroons and other sweet pastries, in cake and pie filling, such as ""Sachertorte"" – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in ""frangipane"", the filling"
"a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year. ""Frangipane/frangipani"" derived from ""frangere il pane"" from which the noble Frangipani family of Rome derived its name in the 11th century. A certain Frangipane was perfumier to Louis XIII of France, hence the common name of the flowering tropical trees that are actually in the genus ""Plumeria"". Other people believe it's derived from St. Francis; ""pane"" is Italian for bread and ""Frangi"" would have been the cognomen of St. Francis. Frangipane Frangipane ()"
"almonds. A variation uses lemon zest for a pronounced lemony taste. English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry. Several legends are attached to the ""invention"" of the madeleines. They have tended to center on a female character named Madeleine who is said to have been in the service of an important character in the history of Lorraine – although there is no consensus over the last name of the cook nor the identity of"
"Louis XIII (cognac) Louis XIII () is a cognac produced by Rémy Martin, a company headquartered in Cognac, France, and owned by the Rémy Cointreau Group. The name was chosen as a tribute to King Louis XIII of France, the reigning monarch when the Rémy Martin family settled in the Cognac region. He was the first monarch to recognize cognac as a category in its own right in the world of eaux-de-vie. Louis XIII cognac is produced in the Grande Champagne region of Cognac, from the growing of the grapes to the distillation and aging of the eaux-de-vie. The final"
"parfumée"" (the perfumed court). Madame de Pompadour ordered generous supplies of perfume, and King Louis demanded a different fragrance for his apartment every day. The court of Louis XIV was even named due to the scents which were applied daily not only to the skin but also to clothing, fans and furniture. Perfume substituted for soap and water. The use of perfume in France grew steadily. By the 18th century, aromatic plants were being grown in the Grasse region of France to provide the growing perfume industry with raw materials. Even today, France remains the centre of the European perfume"
"the fruited Christmas bread ""Kerststol"", traditionally eaten at Christmas breakfast. In Germany, almond paste is also used in pastries and sweets. In the German language, almond paste is known as Marzipanrohmasse and sold for example as ""Lübecker Edelmarzipan"", i.e. ""high quality marzipan from Lübeck"". Almond paste is the main ingredient of French traditional ""calisson"" candy in Aix-en-Provence. It is used as a filling in almond ""croissants"". In Turkey, almond paste is traditionally made in Edirne, once the capital of the Ottoman Empire. During the Ottoman era of Turkish history, it was a royal delight mostly used in palace. It is"
"stage. In 1975 Bousquet commissioned L'Oréal to create a perfume for his brand; the successful ""Anaïs Anaïs"" was launched in 1978. It was followed by ""Cacharel pour l'Homme"", ""Loulou"", ""Eden"", ""Loulou Blue"", ""Eau d'Eden"", ""Noa"", ""Nemo"", ""Gloria"", ""Amor Amor"", ""Amor Amor Eau Fraiche"", ""Noa Fleur"", ""Noa Perle"", ""Promesse"" and ""Amor pour homme"". The latest perfume to be launched is ""Liberté"", an orange chypre with fresh citrous top notes inspired by a traditional French cake called 'chamonix' and woody heart and base notes with patchouli. The person representing Liberté in ad campaigns is Brazilian born model, Gisele Bündchen, who is also"
"pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip. St. Honoré cake The St. Honoré cake, also known as St. Honoratus cake, is a pastry named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. It was invented in 1847 at the Chiboust bakery on Rue Saint-Honoré in Paris. This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After"
"Louis XVI the King and Queen of Holland; the Queen of Italy; Princess Mathilde, sister of Napoleon, Prince of Battenberg; Le Duc de Mouchy; Tolstoy; the Russian Ambassador; Guy de Maupassant; the Rothschilds and more. In 1882, the famous Fougère Royale came out, a fragrance that would define a new category of perfumes – the ""fougère"" (or fern-like) fragrance family, which is still today the most popular family in men fragrances. In 1912, Houbigant perfumer Bienaimé picked up the ball from Paul Parquet and introduced Quelque Fleurs, one of Houbigant's all-time great fragrances and the first multi-floral bouquet ever created."
"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"
"the famous character. Some consider that the illustrious patron was 17th-century cardinal and rebel Paul de Gondi, who owned a castle in Commercy. Others consider that the inventor was named Madeleine Paulmier, who is said to have been a cook in the 18th century for Stanislaus I, duke of Lorraine and exiled King of Poland. The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles. Much beloved by the royal family,"
"Spearmint (flavour) Spearmint is a flavour that is either naturally or artificially created to taste like the oil of the herbaceous ""Mentha spicata"" (spearmint) plant. The most common uses for spearmint flavour is in chewing gum and toothpaste. However, it is also used in a number of other products, mainly confectionery. It is also popular as a seasonal (usually around St. Patrick's Day) milkshake flavouring in Canada and the U.S. The word ""spearmint"" is trademarked in the UK. In 1959, skiffle artist Lonnie Donegan renamed his cover version of the 1924 Rose, Breuer, and Bloom song, ""Does the Spearmint Lose"
"Gourmand (fragrance) A gourmand fragrance is a perfume consisting primarily of synthetic edible (gourmand) notes, such as honey, chocolate, vanilla or candy. These top and middle notes may be blended with non-edible base notes such as patchouli or musk. They have been described as olfactory desserts. They are also called ""foodie"" fragrances and can be both feminine and masculine. Thierry Mugler's ""Angel"", launched in 1992, is credited as the first modern gourmand scent. Additional examples include Mugler's ""A*Men"", Lolita Lempicka's ""Lolita Lempicka"" and ""Au Masculin"", Hanae Mori's ""Butterfly"", Calvin Klein's ""Euphoria"", Burberry's ""Brit for Men"", Rochas' ""Rochas Man"", Chopard's ""Wish"""
"St. Honoré cake The St. Honoré cake, also known as St. Honoratus cake, is a pastry named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. It was invented in 1847 at the Chiboust bakery on Rue Saint-Honoré in Paris. This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base, baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the"
"Frangipane Frangipane () is a sweet filling made from or flavored with almonds. ""Frangipane"" is derived from ""frangere il pane"" (Italian for ""that breaks the bread""). This filling can be used in a variety of ways including cakes and such pastries as the Bakewell tart, Conversation tart, Jesuite 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 flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods."
"I of France. The does not mention the Napoléon, although a is listed, with a note that while the cake itself is not often seen, small biscuits known as are still made, decorated with butter cream or conserves. There is no evidence to connect the pastry to the emperor himself. In France, a is a particular type of filled with almond-flavoured paste. In Russian literature, a cake named (Napoleon) is first mentioned as early as in the first half of the 19th century. Alexander Bestuzhev explained the emergence of such names by the romantic and historicist spirit of that time."
"consisting of a large puff pastry vol-au-vent topped with a pastry handle and stuffed with redcurrant jelly, the ensemble was meant to resemble the bucket of a well. The other recipe is for the ""petits puits d’amour"" (small ""puits d'amour""), a bouchée sized variant of the cake. In the eighteenth century, the ""puits d'amour"" caused scandal because of its name and presentation which alludes to the female genitalia; nevertheless it was very successful in the court of Louis XV's intimate dinners. Nicolas Stohrer, one of the exiled Polish king Stanislas pâtissiers preferred to stuff the dessert with vanilla pastry cream"
"Almond pieces around 2–3 mm in size, called ""nibs"", are used for special purposes such as decoration. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes. Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly ""muesli"" or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including ""jesuites""), cookies (including French"" macarons"", macaroons), and cakes (including financiers), ""noghl"", and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter,"
"Parfums Christian Dior Parfums Christian Dior is the perfumery and cosmetics (makeup and skincare) line of the French fashion house, Christian Dior S.A.. However, the line belongs to the perfumes and cosmetics portfolio of the world's largest luxury group, the LVMH Group. Nevertheless, both Christian Dior S.A. and LVMH are headed by chairman Bernard Arnault, and Christian Dior S.A. is the major shareholder of LVMH. Begun in 1947 with the introduction of the women's Miss Dior perfume, Parfums Christian Dior has since come to include men's fragrances and a variety of cosmetics sold at Dior retail stores and fine cosmetics"
"Houbigant Parfum Houbigant Parfum () is a perfume manufacturer founded in Paris, France in 1775 by Jean-François Houbigant of Grasse (1752–1807). The brand originally sold gloves, perfumes, and bridal bouquets. The original shop, called ""A la Corbeille de Fleurs"", was at 19, rue du Faubourg Saint-Honoré. Over the centuries, the House of Houbigant became perfumer to the royal courts of Europe including Napoleon, Napoleon III, Alexander III of Russia, and Queen Victoria. Besides being a perfumer to royalty, the House of Houbigant has been a trailblazer in the creation of fragrances. In 1882, the House launched ""Fougère Royale"", a fragrance"
"Opera cake Opera cake () is a French cake. It is made with layers of almond sponge cake (known as """" in French) soaked in coffee syrup, layered with ganache and coffee (or ) buttercream, and covered in a chocolate glaze. According to ', "" is an elaborate almond sponge cake with a coffee and chocolate filling and icing."" The cake was popularized by the French house , but its origin is unclear. One creator-claimant, at in 1955 is , grandfather to , current co-president, and named by his wife after the . Gaston Lenôtre (1920 - 2009) also claimed"
"Barry did extensive historical research including archival correspondence which allowed him to recreate these authentic fragrances. Georges Sand used Patchouli and Bergamot, Queen Margot used Jasmine-Ambre gris –Musk, King Louis XV and Marquise de Pompadour a “bouquet”, Empress Sissi from Austria used Violet... Barry conducts Master Classes in his Val de Loire château and abroad. <International Pressbook> http://nicolasdebarry.blogspot.com/search/label/le%20press%20book <German TV program : Euromaxx (gr. Deutsche Welle) > <https://www.youtube.com/watch?v=PX8cS6dlwY8> Nicolas de Barry Nicolas de Barry is a French perfumer. Born in 1948 (Paris, France), Nicolas de Barry studied both sociology and politics (PhD Sorbonne University, Paris). Before devoting himself to perfumery,"
"New World had been discovered and settled by this time, chocolate-producing cocoa from there was originally not associated with the term. The European chefs used local nuts such as almonds and hazelnuts. The powder made by grinding up such caramel-coated nuts is called ""pralin"", and is an ingredient in many cakes, pastries, and ice creams. After this powder has been mixed with chocolate, it becomes ""praliné"" in French, which gave birth to what is known in French as ""chocolat praliné"". The word ""praliné"" is used colloquially in France and Switzerland to refer to these various centres coated with chocolate, known"
"Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit"
"François Demachy François Demachy is a French perfumer. He trained at . He currently works as a perfumer for Christian Dior and other brands under the LMVH umbrella. Born in Cannes, Demarchy has lived almost all his life in Grasse[1], where his father has a pharmacy. He studied dentistry, physiotherapy, then after working at Mane, studied at the school of perfumery company Charabot. After five years of study at Charabot, Demachy joined Chanel, where he was appointed Director of Research and Development, collaborating simultaneously with the creation of perfumes of Chanel, Ungaro, Bourjois and Tiffany.[1] In 2006 he was appointed"
"is considered a subcategory of the modern family of fragrance. Gourmands may also work in combination with the fruity family of fragrance. Gourmand (fragrance) A gourmand fragrance is a perfume consisting primarily of synthetic edible (gourmand) notes, such as honey, chocolate, vanilla or candy. These top and middle notes may be blended with non-edible base notes such as patchouli or musk. They have been described as olfactory desserts. They are also called ""foodie"" fragrances and can be both feminine and masculine. Thierry Mugler's ""Angel"", launched in 1992, is credited as the first modern gourmand scent. Additional examples include Mugler's ""A*Men"","
"now sold at delight shops in Istanbul and Edirne. Almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ""marzipan"". Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down (also known as persipan). Almond paste is used as a filling in pastries of many different cultures."
"Jacques Cavallier Jacques Cavallier-Belletrud (born 24 January 1962) is a French perfumer formerly with the Swiss fragrance and flavor company Firmenich, who currently works for Louis Vuitton of the LVMH Luxury Group. He has created or collaborated in the creation of over 80 fragrances and perfumes for fashion house brands such as Parfums Christian Dior, Parfums Givenchy, Issey Miyake, Yves Saint Laurent and Lancôme. Cavallier was born in Grasse, ""the capital of perfume"", a town known for centuries for its manufacture of perfumes, to a family that lived in the town since the 15th century. His father and grandfather were"
"claw pastry. In Scandinavia almond paste is used extensively, in various pastries and cookies. In Sweden (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional spring season pastry semla and is used in Easter and Christmas sweets. In Denmark (where it is known as marcipan or mandelmasse), almond paste is used in several pastries, for example as a filling in the Danish traditional pastry ""kringle"". In the Netherlands, almond paste (called ""amandelspijs"") is used in ""gevulde speculaas"" (stuffed brown-spiced biscuit) and banket. It is used as filling in"
"the honour of inventing the dessert in 1960, though an advertisement in ""Le Gaulois"" in 1899 offers a """""""". Opera cake Opera cake () is a French cake. It is made with layers of almond sponge cake (known as """" in French) soaked in coffee syrup, layered with ganache and coffee (or ) buttercream, and covered in a chocolate glaze. According to ', "" is an elaborate almond sponge cake with a coffee and chocolate filling and icing."" The cake was popularized by the French house , but its origin is unclear. One creator-claimant, at in 1955 is , grandfather"
"created by Houbigant owner Paul Parquet, was later added to the scent archives known as the Osmothèque, in Versailles, France. Houbigant re-introduced this fragrance in 2010. Perfumes of this type are especially popular as fragrances for men. Many modern fougère perfumes have various citrus, herbaceous, green, floral and animalic notes included. The most common additions to the basic fragrance blend include vetiver and geranium. Bergamot is often present to add sharpness to the lavender top-note. Examples of men's fragrances which fall into the ""fougère"" class include Brut by Fabergé, Paco Rabanne Pour Homme, Azzaro Pour Homme, Boss by Hugo Boss,"
"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"
"pit, or core"". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian. Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over"