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Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Clafoutis is a baked French dessert of fruit, traditionally black cherries, [1] arranged in a buttered dish and covered with a thick flan-like batter. Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.
a baked French dessert with fruit or nuts arranged in a buttered dish and covered with a thick flan-like batter. Flaons: Spain: Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened with sugar, but honey was traditionally used more often.
Crêpes Suzette (pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside. [1]
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Croquembouche is a French dessert, which literally means "crunch in the mouth." The dessert is a tall, cone-shaped stack of puff pastry bites, held up by a little bit of caramel allowing the ...
Flaugnarde (pronounced) also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. [1] Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits.
The 1960s were a golden age for glamorous dining. Folks took their dinner parties very seriously, and swanky dishes were rooted in delicious flavors and showy spectacles (similar to fancy food in ...