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Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). [8] Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two ...
A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream.
A croissant (/ k r ə ˈ s ɑː n t, ˈ k (r) w æ s ɒ̃ /, [1] French: ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. [2]It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]
A map showing the location of the Black Sea and some of the large or prominent ports around it. The Sea of Azov and Sea of Maramara are also labelled. Created by NormanEinstein, July 25, 2005. {{GFDL-self}} Category:Maps of seas
In Italian cuisine, a pan brioche is a kind of bread similar to a brioche. There are many variations of pan brioche, such as pan brioche dolce, ...
Bernd das Brot puppet and puppeteer Jörg Teichgraeber [] during an autograph session. Bernd das Brot (English: lit. "Bernd the Bread", or "Bernie Bread") is a puppet character, star mascot, and pop cultural icon of the German children's television channel KiKA, [1] [2] [3] currently featured in the programs Bernd das Brot, Bravo Bernd, and the KiKA late night loop programme. [4]
They became popular in the 17th century, as scheepsbeschuit, a food that keeps well during long sea journeys. Etymologically, biscotto (16th-century Italian), biscuit (19th century, from 16th-century bisket ) and beschuit come from the Latin phrase (panis) bis-coctus , '(bread), twice cooked'.
A plateau de fruits de mer (French for 'shellfish platter') is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. A plateau de fruits de mer generally consists entirely of shellfish and is served with condiments such as mignonette sauce , cocktail sauce , and lemon .