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Galette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, [1] or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling.
A conversation tart (French: tarte conversation) is a type of tart made with puff pastry that is filled with frangipane cream and topped with royal icing. [1] The recipe was created in the late 18th century to celebrate the publication of les Conversations d'Émilie by Louise d'Épinay.
The first mention of the recipe appeared in Vincent De La Chapelle ' s 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) 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.
Galette: France: Galette is a term used in French cuisine to designate various types of flat, round or freeform crusty cakes. One of the most known is the "galette des rois". Gâteau Basque: France (Basque region) Gâteau Basque is typically constructed from layers of an almond flour based cake with a filling of either pastry cream or preserved ...
The Troelfth Cake.French original. Black and white engraving The Troelfth Cake, German version, in color. The Troelfth Cake (also The Twelfth Cake, The Royal Cake, The Cake of Kings, from the French: Le gâteau des rois, Polish: Kołacz królewski, Placek królewski) is a 1773 French allegory and satire on the First Partition of Poland. [1]
Malsouka (Arabic: ملسوقة, also malsouqa) or warqa (Arabic: ورقة), also known as brik sheets (Arabic: ورق البريك, French: feuilles de brick) or bourek sheets (ورق البوراك) or dioul (Arabic: ديول), is a Maghrebi pastry sheet that resembles filo.
Pain à la grecque. The pain à la grecque (literally "Greek bread") is a typical Brussels pastry consisting of a simple rectangle of milk bread, brown sugar, and cinnamon sprinkled with granulated sugar.
Tarte tropézienne, also known as "la tarte de Saint-Tropez", is a dessert pastry consisting of a halved brioche filled with a mix of two creams, thick pastry cream (crème pâtissière) and buttercream, [1] and topped with pearl sugar.