Baker's percentage is a baker's notation method indicating the flour-relative proportion of an ingredient used when making breads, cakes, muffins, and other pastries.
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry-type pastries filled with sweet or savory fillings.
This first oven was called Rôtisseuse-Pâtissiere La Cornue (La Cornue Roast and Pastry cook).
Pastry | pastry | Pastry (DHT) |
Angelo Motta was born in the Lombardy commune of Gessate in 1890 and in the early years of the twentieth century served an apprenticeship in Treviglio and Milan as a pasticceria artisan (a pastry baker).
Belém's Jerónimos Monastery and the Tower of Belém are attractions in the parish, which is also home to the Portuguese pastry pastéis de Belém.
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This includes the famous pastry shop Fábrica de Pasteis de Belém known for a specific Portuguese confectionery: pastel de Belém (pl.: pastéis de Belém), an egg tart made with flaky pastry.
:For the French pastry, see Bichon au citron
Butter tarts were common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered one of only a few recipes of genuinely Canadian origin (for example, by the 6th edition of the Collins English Dictionary).
The Josty brothers immigrated from Sils in Switzerland to Berlin and founded the pastry bakery Zuckerbäckerei Johann Josty & Co. in 1796.
Çäkçäk, a sweet dessert of Tatar, made of honey and pastry
Cronut is the brand name of a croissant-doughnut pastry sold by Dominique Ansel Bakery in New York City, conceived by chef Dominique Ansel.
Prior to starting his own business, Dominique became well-known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant.
The egg tart or egg custard tart (commonly romanized as dan tat) is a kind of custard tart pastry found in Portugal, England, Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
After earning Le Cordon Bleu's 'Grand Diplôme', one of the few culinary credentials that signifies mastery of both pastry and culinary fundamentals, Aboumrad went on to work under Joël Robuchon in Paris.
In November and December 2012, she presents the first season of Le Meilleur Pâtissier (French version of The Great British Bake Off), a pastry contest broadcast on M6 on Monday evening.
The mass production of the fig roll was created in 1891 by Philadelphia baker and fig lover Charles Roser, who, in 1892, was awarded a patent for a machine which inserted fig creme into a cake-like dough: classical fig rolls are encased in a more pastry-like covering, creating a chewy experience.
Its primary contributor, Jessica, is a culinary- and pastry-trained chef who studied both at The Art Institute of New York City; Jessica worked under Chef Didier Virot and Pastry Chef Jehangir Mehta.
After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor.
Gizzada or Grizzada, also referred to as pinch-me-round, and known as Guizada in the Portuguese language, is a pastry in Jamaican cuisine and Portuguese cuisine.
Homer throws the lethal pastry away in revulsion, causing it to "explode" when it lands on a crater.
It was produced by Frazer Pennebaker (The War Room; Al Franken: God Spoke) and Flora Lazar—Lazar graduated from Chicago's French Pastry School in 2007.
The show, which shot 3 seasons was co-hosted by Canadian pastry and celeb chef Anna Olson (2nd and 3rd seasons), carpenter Jay Purvis, and interior designer Stacy McLennan (1st season).
The term "klobasnek" is possibly a corrupted form of the dialectal Czech word klobásník, a pastry with klobása (a Czech variation on a traditional Central European sausage) inside.
Thus the master-bakers, innkeepers and pastry-cooks at Nîmes, the barbers and surgeons of the same town, who were also connected with the Dominicans, the goldsmiths at Avignon.
She currently lives in Los Angeles, California and is working on Life with Boys and Jake and the Never Land Pirates and also models for Love Pastry with Alli Simpson and Cody Simpson.
The business was founded in 1971 by Maud Edmiston, a Swedish immigrant who opened a small Swedish Pastry House to resemble the bakery near her home in Stockholm.
Museu de la Xocolata (Catalan for "Museum of Chocolate") is a private museum in Barcelona, Catalonia, Spain, owned by the Gremi de Pastisseria de Barcelona (the city pastry-makers' guild).
Donahue was the Pastry Chef at Bianco's Catering Company in Chelmsford, Massachusetts for the ten years where she won numerous awards for her pastry at different events.
William Yosses (Hotel Management), White House Executive Pastry Chef and coauthor of the book Desserts For Dummies.
Hailing from the town of Sittard the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries.
Jin deui, a pastry made from rice flour covered in sesame seeds
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, made to a recipe of a pastry-cook from Bourges, and given éclat by the taste for it of Charles VII, "King of Bourges" and his mistress Agnes Sorel.
In 1838 a French pastry cook, Remontel, claimed that his shop in the Tacubaya district of Mexico City had been ruined by looting Mexican officers in 1828.
In 1958, she appeared as a landlady in The Adventures Of Mr. Pastry, and in the same year landed her first starring television role in The Larkins, an early ITV comedy series featuring David Kossoff and Peggy Mount as a Cockney couple, Alf and Ada Larkins, and their family.
In 1998, he started his own brand name Pierre Hermé Paris with a pastry boutique in Tokyo's New Otani Hotel, followed in July 2000 by a Salon de Thé in the Tokyo Disney shopping area Ikspiari.
:For the pastry, see Pithivier
In PlanetSim, developers can work at two main levels: creating and testing new overlay algorithms like Chord or Pastry, or creating and testing new services (DHT, CAST, DOLR, etc.) on top of existing overlays.
She later returned to the Hotel Bel-Air as Assistant Pastry Chef and was subsequently promoted to Executive Pastry Chef, working alongside the hotel's Executive Chef George Morrone.
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In 1987, upon graduation from the CIA, Huppin secured the position of Pastry Assistant with Michel Richard's Citrus Restaurant during the year it opened on Melrose Avenue in Los Angeles.
Eventually he found his way to Paris, working in a restaurant and pastry shop near the Opéra Garnier.
Spanisch Brötli (Spanish bun, also known as Spanisch Brödli, Spanischbrötli or Spanischbrödli) is a speciality pastry from Baden, Switzerland.
Tariq Hanna is Executive Pastry Chef and partner of the Sucré dessert boutique in New Orleans, Louisiana.
All Culinary and Pastry students in the Associate Degree participate in a week-long gastronomic tour of France.
Since April 2010, he is at head of the restaurant Mandarin Oriental, Paris, in which he opened in June 2011, the restaurants Sur-mesure by Thierry Marx, Le Camélia and a pastry counter.
Nabisco also made a toaster pastry based on the Oreo cookie as "Kool Stuf", which was also later discontinued.
The Executive Pastry Chef works separate from the White House Executive Chef and reports directly to the Chief Usher.
Other Executive Pastry Chef experience includes Josephs Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City.
He founded pastry shops especially in the United States where he created the teams (Los Angeles, Dallas, San Francisco).