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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 ...
Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb. [1] Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. [4]
Craquelin is a type of Belgian brioche that is filled with nib sugar. [1] [2] Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar. [3] The craquelin dough will have a brioche dough overlay to prevent sugar protrusion.
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
Made from a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers. Injera: Flatbread Eritrea Ethiopia: Risen with a fermented starter with unique, slightly spongy texture, traditionally made of teff flour. Johnnycake or Hoecake: Flatbread United States
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Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. [25] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp.
The Mouna, or Mona, being similar to the Spanish Mona de Pascua, led to some claims that this brioche was brought by the Valencians to Oran.. Another hypothesis relates the name of the brioche to that of the fort built by the first Spanish governor, Don Diego, Marquis de Comarez, at the very place of the landing; this fort was called Castillo de la Mona (Guenon castle, which became Fort de la ...