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The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. [ 1 ] [ 2 ] It resembles a doughnut and is made from croissant -like dough filled with flavored cream and fried in grapeseed oil .
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam.It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2]
Although it was popularized in South Korea, Irish pastry chef and TV show host, Louise Lennox, is sometimes credited with having inventing the pastry. [1] [2] [3] Lennox collaborated with bakery chain Cuisine de France at a 2017 pop-up called La Petite Boulangerie in Dublin, Ireland where the croffle was the pièce de résistance.
The cronut, a "baked good heard round the mediasphere," according to Vogue magazine, is just that — flaky, buttery dough that's deep-fried to golden brown perfection,
العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Boarisch; Brezhoneg; Català; Cymraeg; Davvisámegiella; Ελληνικά; Español; Esperanto ...
Manhattan-based pastry chef Dominique Ansel shot to stardom in recent weeks, all thanks to the invention of a confectionery hybrid known as the cronut. Part-doughnut, part-croissant, the cronut ...
In Saigon, the pastry is called bánh bía, while in Sóc Trăng and Vũng Thơm, it is known as bánh pía. Some Vietnamese people call it bánh lột da, which translates to "peeling flakes pastry". Those from the Bến Tre region call it bánh bao chi, which is the name for mochi elsewhere in Vietnam.
As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. [8] The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine.