DOCSLIB.ORG

Gerbeaudconfectioneryplatedess

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gerbeaudconfectioneryplatedess TányérdesszerTek és fagylalTok PlaTe desserTs and ice-creams desserT und eis g e r B e au d, B u da P e s T a n n o 1 85 8 Házi készíTésű fagylalTok ...... 550 1 gombóc fagylalt (50 gr) Home-made ice-creams, 1 scoop ice-cream (50 g) – Hausgemachtes Eis, 1 Kugel Eis (50 Gramm) A Gerbeaud házi készítésű fagylaltjai kizárólag friss alapanyagokból készülnek, hagyományos főzött, pasztörizált eljárással, tej, tejszín, cukor és tojás felhasználásával. Mesterséges színe- zéket, adalék anyagot nem tartalmaznak. Csak kiváló minőségű anyagokat használunk, mint, Valrhona kakaópor, igazi kávé főzet vagy Bourbon vanília. Gyümölcs fagylaltjainkat aprított gyümölcspüréből és friss gyümölcsből készítjük. Gerbeaud’s homemade ice-creams are Das hausgemachte Eis von Gerbeaud wird made exclusively from fresh ingredients-- ausschließlich aus frischen Zutaten, mit milk, cream, sugar and eggs--according the Zugabe von Milch, Sahne, Zucker und traditional cooking and pasteurization pro- Eiern durch traditionelles pasteurisiertes cess. Our ice-creams contain no artificial Kochverfahren hergestellt. Das Eis enthält colourings or additives. Only the highest keine künstlichen Farbstoffe oder Zusatz- quality ingredients are used, such as Valrho- stoffe. Wir verwenden nur Zutaten hervor- na cocoa powder, fresh-brewed coffee and ragender Qualität wie Valrhona Kakaopul- Bourbon vanilla. Our fruit ice-creams are ver, echten Kaffee oder Bourbon Vanille. prepared from fresh fruit and fruit puree. Das Fruchteis wird aus Fruchtpüree und frischen Früchten hergestellt. c s o ko l á d é c i T r o m Chocolate – Schokolade Lemon – Zitrone V a n í l i a Ba n á n Vanilla – Vanille Banana – Banane d i Ó m á l n a Walnut – Walnuss Raspberry – Himbeere e P e r k á V é Strawberry – Erdbeer Coffee – Kaffee k a r a m e l l fa H é j Caramel – Karamell Cinnamon – Zimt gerBeaud keHely ............................. 2800 esTerHázy keHely ........................... 2550 2 gombóc Gerbeaud torta, 2 gombóc Esterházy torta, 3 gombóc csokoládé fagylalt, 2 gombóc vaníliafagylalt, sárgabarackpálinkás, aszalt 1 gombóc diófagylalt, sárgabarackos barackpüré, diókrokant, diós linzerropo- tejszínhab, sárgabarack hab, gós, vanília hab, tejszínhab, csokoládé öntet, Gerbeaud marcipán bonbon, dióropo- bonbon gós tallér Gerbeaud Sundae Esterházy Sundae 2 scoops Gerbeaud cake, 2 scoops Esterházy cake, 3 scoops chocolate ice- 2 scoops vanilla ice-cream, cream, apricot purée fla- 1 scoop walnut ice-cream, voured with apricot palinka walnut croquant, crispy wal- and dried apricot, whipped nut linzer, whipped cream, cream, apricot foam, choco- marzipan bonbon, walnut late sauce, Gerbeaud bonbon crisp Gerbeaud Becher Esterházy Becher 2 Kugeln Gerbeaud Torte, 2 Kugeln Esterházy Torte, 3 Kugeln Schokoladeneis, 2 Kugeln Vanilleeis, 1 Kugel Aprikosenpüree mit Apriko- Walnusseis, Nusskrokant, senschnaps und trockenen Nuß-Linzerknusper, Sahne, Aprikosen, Sahne, Apriko- Marzipanbonbons, knuspri- senschaum, Schokoladen- ger Nusstaler sauce, Gerbeaud Bonbons somlÓi keHely .................................... 2550 karamell-aszalT szilVa keHely .... 2550 2 gombóc Somlói galuska, 2 gombóc vaníliafagylalt, 1 gombóc vaníliafagylalt, 2 gombóc karamellfagy- 1 gombóc csokoládéfagy- lalt, aszalt szilva ragu, lalt, 1 gombóc diófagylalt, karamellizált mogyoródara- vanília hab, tejszínhab, bok, karamell öntet, vanília csokoládés macaron, diós hab, tejszínhab, karamellás linzerropogós bonbon, dióropogós tallér Somlói Sundae Caramel-Dried Plum 2 scoops Somlói sponge, Sundae 1 scoop vanilla ice-cream, 2 scoops vanilla ice-cream, 1 scoop chocolate ice-cre- 2 scoops caramel ice-cream, am, 1 scoop walnut ice-cre- dried plum ragout, caramel- am, vanilla foam, whipped ized hazelnut pieces, walnut cream, chocolate macaron, croquant, whipped cream, crispy walnut linzer caramel bonbon, walnut crisp Schomlauer Becher Karamell-getrock- 2 Kugeln Schomlauer nete Pflaume-Becher Nockerln, 1 Kugel Vanille- 2 Kugeln Vanilleeis, 2 Kugeln eis, 1 Kugeln Schokoladen- Karamelleis, Ragout mit ge- eis, 1 Kugel Walnusseis, trockneten Pflaumen, kara- Vanilleschaum, Sahne, mellisierte Haselnussstücke, Schokoladen-Macaron, Nuss-Krokant, Schlagsahne, Nußlinzer bestreut Karamellbonbon, knuspriger Nusstaler Tiramisu keHely ................................ 2550 Eperilia keHely ................................. 2750 2 gombóc Tiramisu, 2 gombóc vaníliafagylalt, 1 gombóc kávéfagylalt, 1 gombóc eperfagylalt, 1 gombóc vaníliafagylalt, eperragu, eper- és vanília 1 gombóc banánfagylalt, hab, piskótakocka, kávés-amarettos karamell tejszínhab, epres macaron, öntet, banánkarikák, vanília mentalevél hab, tejszínhab, babapiskóta “Strawnilla” Tiramisu Sundae Strawberry-Vanilla 2 scoops Tiramisu, 1 scoop Sundae coffee ice-cream, 1 scoop 2 scoops vanilla ice-cream, vanilla ice-cream, 1 scoop 1 scoop strawberry ice- banan ice-cream, coffee- cream, strawberry ragout, amaretto caramel sauce, strawberry and vanilla foam, banana slices, vanilla foam, sponge cake cubes, whipped whipped cream, ladyfinger cream, strawberry macaron, mint leaf Tiramisu Becher 2 Kugeln Tiramisu, 1 Kugel „Erdbeerille“-Becher Kaffeeis, 1 Kugel Vanilleeis, 2 Kugeln Vanilleeis, 1 Kugel 1 Kugel Bananeeis, Kara- Erdbeereis, Erdbeerragout, mellguss mit Kaffee und Erdbeer- und Vanilleschaum, Amaretto, Bananescheiben, Biskuitstück, Schlagsahne, Vanilleschaum, Sahne, Erdbeer-Macaron, Minzblatt Biskotten mojiTo keHely ..................................... 2550 málna-Pezsgő keHely ................... 2750 3 gombóc citromfagylalt, 4 gombóc málnafagylalt, Bacardi, friss citromlé, 1 dl száraz pezsgő, lime, mentaszósz, szénsavas málnaszemek, mentalevél ásványvíz Raspberry-sparkling Mojito Sundae wine Sundae 3 scoops lemon ice-cream, 4 scoops raspberry Bacardi, fresh lemon juice, ice-cream, 100 ml dry spar- lime, mint topping, sparkling kling wine, raspberry, mint mineral water leaf Himbeer-Sekt Mojito Becher Becher 3 Kugeln Zitroneneis, 4 Kugeln Himbeereis, Bacardi, frische Limonade 1 dl trockener Sekt, aus Zitrone, Lime, Minze, Himbeeren, Minzblatt Mineralwasser mit Kohlen- säure gyümölcs keHely ............................. 2800 gerBeaud könyV .............................. 4990 Friss gyümölcssaláta, A Gerbeaud történelmét átfogó jubileumi képes album 1 gombóc citromfagylalt, kezdetektől napjainkig, tradicionális receptekkel. 1 gombóc eperfagylalt, 1 gombóc málnafagylalt, 1 gombóc banánfagylalt, eper hab, friss Gerbeaud book ananász, kiwi, eper, tejszínhab, The Gerbeaud Jubilee Album, covering the history of Gerbeaud mentalevél from its early days to the present day, with photos and recipes. Fruit Sundae Gerbeaud-Buch Fresh fruit salad, 1 scoop lemon Ein Jubiläumsalbum mit Bildern über die Geschichte von Gerbeaud ice-cream, 1 scoop strawberry von den Anfängen bis heute mit traditionellen Rezepten. ice-cream, 1 scoop raspberry ice-cream, 1 scoop banana ice-cream, strawberry foam, pineapple, kiwi, strawberry, whipped cream, mint leaf Fruchtbecher Frischer Fruchtsalat, 1 Kugel Zitroneneis, 1 Kugel Erdbeereis, 1 Kugel Himbeereis, 1 Kugel Bananeneis, Erdbeerschaum, frische Ananas, Kiwi, Erdbeeren, Sahne, Minzblatt Eper sHake .......................................... 1990 cappuccino frappé ......................... 1850 Strawberry Shake – Erdbeer Shake Cappuccino Frappe – Cappuccino Frappe Vanília sHake ..................................... 1890 jeges káVé ............................................ 1990 1 gombóc kávéfagylalt, 1 gombóc vaníliafagylalt, feketekávé, tejszínhab, csokoládészórás Vanilla Shake – Vanille Shake Ice coffee 1 scoop coffee ice-cream, 1 scoop vanilla ice-cream, coffee, whipped cream, chocolate sprinkles Eiskaffee csokoládé sHake .............................. 1990 1 Kugel Kaffeeeis, 1 Kugel Vanilleeis, Kaffee, Sahne, Schokoladenstreusel Chocolate Shake – Schokolade Shake karamellás jeges káVé ............... 2090 2 gombóc vaníliafagylalt, karamellöntet, feketekávé, tejszínhab Caramel Ice coffee 2 scoops vanilla ice-cream, coffee, whipped cream, Caramel sauce Karamell Eiskaffee 2 Kugel Vanilleeis, Kaffee, Sahne, Karamellsauce Tradícionális gerBeaud süTeményVálogaTás .............. 4450 A klasszikusok egy tányéron: Gerbeaud szelet, Esterházy torta és Dobos torta csokoládé- és diófagylalttal Traditional Traditionelle Gerbeaud Kuchenauswahl cake selection von Gerbeaud The classics on one plate: Gerbeaud Klassiker auf einem Teller: slice, Esterházy torte and Dobos Gerbeaud-Schnitte, torte, served with chocolate and Esterházy-Torte und Dobos-Torte walnut ice-cream mit Schokoladen- und Nußeis gerBeaud emil öröksége ............. 2550 Házi konyakmeggyel ízesített csokoládés desszertkülönlegesség vaníliafagylalttal és klasszikus macskanyelvvel díszítve Emil Gerbeaud’s Legacy Chocolate dessert speciality flavoured with homemade cognac cherries, served with vanilla ice-cream and garnished with a classic cat’s tongue Erbe von Emil Gerbeaud Schokoladen-Dessertspezialität mit hausgemachten Kognakbohnen, mit Vanilleeis und klassischer Katzenzunge dekoriert royal csokoládé ............................ 2650 Mogyorópralinéval és ropogós karamellizált ostyával készült csokoládémousse málnatextúrákkal Royal Chocolate Chocolate mousse prepared with hazelnut praline and crisp caramelized wafer, with raspberry textures Royal Schokolade Schokoladenmousse mit Haselnußpralinen, knusprigen karamellisierten Waffeln und Himbeeretexturen Eperilia ..................................................... 2650 kakaóvajas eperkompóttal töltött, eper mousse-szal készült desszert, fehér csokoládé lefújással, epertextúrákkal
Load more

Recommended publications
  • Garrett's Lunch Service 11:30Pm
    Garrett's Lunch Service 11:30pm - 12:45pm Garrett's Dinner Service 6:00pm - 7:15pm Date Monday, September 24, 2018 Date Tuesday, September 25, 2018 Class CUL 121 Modern Kitchen Class CUL 230 American Regional and Global Cuisines Menu Items Menu Items Appetizer Calamari w/ Remoulade Sauce and Bell Pepper Confit Appetizer 1 Pork Satay w/ Lemongrass & a Peanut Sauce Soup Tomato Soup w/ Cream and a Basil Oil Appetizer 2 Spring Roll w/ a Nuoc Cham Dipping Sauce Salad Garrett's Salad w/ a Shallot Vinaigrette Appetizer 3 Kachumber w/ Mixed Greens & a Spiced Lemon Dressing Sandwich Ham and Gruyere on Sourdough w/ Potato Chips Soup Indian Carrot & Split Yellow Pea Soup Entrée 1 Herb Chicken Breast w/ Rapini & Baby Potatoes Entrée 1 Mughlai Chicken w/ Basmati Rice & Peas Entrée 2 Pasta Primavera w/ House made Pasta Entrée 2 Saag Paneer w/ Cumin Scented Rice Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Entrée 3 Pad Thai w/ Shrimp, Egg & Bean Sprouts Dessert 2 Carrot Cake w/ a Cream Cheese Icing Entrée 4 Thai Style BBQ Chicken Gai Yang w/ Black Rice Dessert 3 Lemon Chess Pie w/ Whipped Cream Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Dessert 2 Pecan Pie w/ Whipped Cream Dessert 3 Carrot Cake w/ Cream Cheese Icing Garrett's Lunch Service 11:30am - 12:45pm Date Wednesday, September 26, 2018 Class CUL 120 Classical Kitchen Menu Items Appetizer Chicken Liver Pate w/ a Port Wine Gelee Soup French Onion Soup w/a Gruyere Cheese au Gratin Salad Salade Mimosa w/ a Red Wine Vinaigrette Entrée 1 Whitefish
    [Show full text]
  • Wedding Menu
    COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in
    [Show full text]
  • New Orleans Celebrates Israel; Views Spielberg Film
    THE BEST OF THE ™ Spring | Summer 2015/5775 Inside The Sydney And Walda Bestho Sculpture Garden In City Park (Pictured: Sorel Etrog’s Pulcinella) ANNOUNCING!! THE 1ST ORIGINAL RED BEANS RICE COOK-OFF! & MONDAY, SEPTEMBER 7, 2015 Labor Day 12:00 pm – 4:00 pm Torah Academy 5210 W. ESPLANADE AVENUE METAIRIE SPONSORED BY ™ FULL DETAILS RELEASED THE BEGINNING OF JUNE! TEAM COMPETITION ~ 2 DIVISIONS GREAT FOOD & ENTERTAINMENT! December 2014 Broza highlights community Chanukah event at JCC DECEMBER 19, 2014 BY ARLENE WIEDER The annual community Chanukah event, held at the Uptown Jewish Community Center on Sunday, Dec. 15, featured Israeli-born musician David Broza, an inter- (photo by Barbara Kaplinsky) nationally-renowned talent who has been hailed as the “Israeli Bruce Springsteen.” JCDS students perform Broza fascinated and amazed the 200-plus audience gathered inside the JCC’s Mintz Auditorium. The entire multi-generational audience enjoyed this incredibly gifted at Pelicans game artist as he masterfully played his guitar, while singing DECEMBER 19, 2014 many of the songs he has popularized for nearly four BY BaRBARA KAPLINSKY OF JCDS decades. Broza’s first comments to the crowd expressed his Members of the Jewish Community Day School (JCDS) excitement on being able to return and perform in New performed “The Star Spangled Banner” on the center court David Broza performs at the JCC on Sun., Dec. 14 at the JCC’s Community Orleans. As he began singing his first set of Israeli songs, Wide Chanukah celebration. (Photo by Arlene Wieder) of the Smoothie King Arena on the first night of Chanukah, the audience sat mesmerized by his unique style of rhyth- Tues., Dec.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Civil War Bake Ovens in the U.S. Capitol Building Don’T Miss the Meeting! Set Clocks Forward 1 Hour at 2:00 A.M
    Culinary Historians of Washington, D.C. March 2013 Volume XVII, Number 6 Daylight Savings Time! Civil War Bake Ovens in the U.S. Capitol Building Don’t miss the meeting! Set clocks forward 1 hour at 2:00 a.m. on March 10. Speaker: Patricia Bixler Reber Sunday, March 10 2:30 to 4:30 p.m. Eastern daylight time Inclement Weather Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, MD Advisory If there’s a question about n April 1861, tens of thousands of volunteer troops whether the weather will arrived to protect Washington, D.C., and they needed cause a cancellation of a to be fed. The official army ration specified a loaf of CHoW meeting, first check bread (or one pound of flour or hardtack) a day. Since your e-mail. Ithousands of soldiers were using the Capitol building as a barracks, gas heated brick ovens were hastily con- structed in the basement. At its height, the Army bakeries produced 58,000 loaves of bread a day. Within months, complaints were raised about the black smoke and soot, but it would take a year of the Senate trying to convince Civil War Bake Oven the House and then the Army, before the ovens were removed. CHoW member Pat Reber is a culinary historian whose focus is researching cooking A CHoW-DC Google apparatus (stew stoves, brick and iron bake ovens, Rumford Roasters, and early cook group message will be stoves) and foodways using primary resources. For two decades she has demonstrated e-mailed to members. and taught bake oven and hearth cooking.
    [Show full text]
  • Gerbeaud Cakes
    GERBEAUD CAKES BUDAPEST ANNO 1858 GERBEAUD CAKES For 160 years the Gerbeaud means what is called a We strive to revive the flavours and products of the Hungarian confectionery. The confectioners pass on knowledge from confectionery holding rich history and convert them into generation to generation, expert hands lead those many modern form as today’s taste and ingredients dictate. We students who start their professional life from this real would like to pamper each sense. As in any case, the first workshop. The essence of our philosophy is that we only work impression is also essential with the cakes, therefore we would with exceptional quality and fresh ingredients making products like to give not only culinary but esthetical experience with skilfully by hand. Our aim is offering unique, elegant and our creations. exceptional cakes next to the traditional Hungarian creations. GERBEAUD CAKES DOBOS TORTE ESTERHÁZY TORTE Based on the traditional recipe, sponge cake pastry layered with Dacquois sponge cake pastry made with finely ground walnuts, a chocolate cream made with vanilla and egg, and topped with layered with brandy-flavoured vanilla cream, and topped with caramel. the traditional fondan, decorated with chocolate. (Glutenfree) AVAILABLE IN 14-SLICE VERSION AVAILABLE IN 4, 6, 8, 12, 15, 18, 21-SLICE VERSIONS GERBEAUD CAKES BAILEY’S ROYAL CHOCOLATE French Linzer, cocoa sponge, coffee-dark chocolate ganache, Crispy caramel wafer, hazelnut praliné and white Valrhona marzipan-Bailey’s bavarois, encased in milk chocolate-Bailey’s chocolate on a chocolate sponge base, crowned with a topping icing. (Glutenfree) of bitter chocolate mousse. AVAILABLE IN 4 AND 14-SLICE VERSIONS AVAILABLE IN 4, 6, 9, 12, 16, 20, 25, 30-SLICE VERSIONS GERBEAUD CAKES GERBEAUD EMIL’S LEGACY SACHER CAKE Chocolate and almond marzipan sponge delicacy with Marzipan-based butter-chocolate sponge cake, filled with homemade cognac cherry, chocolate mousse, topped with homemade peach jam, coated with Valrhona chocolate.
    [Show full text]
  • È Qui La Festa Mtc27
    Credits: Editor: Ilaria - Soffici Grafica: Mai - Il colore della curcuma Super editor: Giulia - Alterkitchen La mente: Alessandra Van Pelt - An Old Fashioned Lady Impaginazione: Dani - Acqua e Menta È qui la festa? MTC 27 TEMA DEL MESE Yellow Cake Smith Island Cake Coconut cake Alabama Lane Cake Devil’s Food Cake E la festa continua... Victoria Sponge Cake Matcha Cake 3 La Madre di tutte le Layer: la Yellow Cake Come da titolo. Ognuno ha la sua, a pensarci bene: da noi è il Pan di Spagna, in Inghilterra (e anche in Australia e in Nuova Zelanda) è la Sponge, negli USA è la Yellow Cake, così detta per distinguerla dalla White Cake: quest’ultima è a base di albumi, questa a base di uova intere che le conferiscono il colore giallo che le ha dato il nome (minuto di silenzio per i voli pindarici della fantasia d’oltreoceano). La ricetta che segue, però, ha un retroscena: tutta colpa tutto merito dell’autrice di questo articolo che, non paga delle migliaia di ricette che aveva trovato in rete, ha avuto la bella idea di scrivere ad un pasticcere, scel- to a caso nel rutilante mondo internettiano: “mi è piaciuta la foto, quasi quasi glichiedo la ricetta”, ha pensato la fanciulla. e fin qui, nulla di strano. Ameno fino a quando non è arrivata la risposta: nel giro di due giorni, con le scuse per il ritardo, a firma di uno dei pasticceri più noti degli States, la cui yellow cake era finita pure nella puntata del Martha Stewart dedicata a questo dolce.
    [Show full text]
  • Bakery and Confectionery Basic Term
    Bakery and confectionery Basic term 1. Angel Food Cake A type of cake made with meringue (egg white and sugar) and flour. 2. Angel food Method A cake mixing method involving folding a mixture of flour and sugar onto a meringue. 3. Baba A type of yeast cake that is soaked in syrup. 4. Baked Alaska A dessert consisting of ice cream on a sponge base, covered with meringue and browned in the oven. 5. Baking Ammonia A leavening agent that releases ammonia gas and carbon dioxide. 6. Baklava A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked in syrup. 7. Batter A semi-liquid mixture containing four or other starch, used for the production of cakes and breads, and for coating products to be deep-fried. 8. Bavarian Cream A light cold dessert made of gelatin, whipped cream, and custard sauce or fruit. 9. Bloom A whitish coating on chocolate, caused by separated cocoa butter. 10. Blown Sugar Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon. 11. Bombe A type of frozen dessert made in a dome shaped mold. 12. Bran The hard outer covering of kernels of wheat and other grain. 13. Bread Flour Strong flour, such as patent flour, used for breads. 14. Brioche Rich yeast dough containing large amounts of eggs and butter, or a product made from this dough. 15. Brown Sugar Regular granulated sucrose containing various impurities that give it a distinctive flavor. 16. Cabinet Pudding A baked custard containing sponge cake and fruits.
    [Show full text]
  • Authentic Food of Hungarians in Vojvodina (North Serbia) and Its Significance for the Development of Food Tourism
    Available online at www.worldscientificnews.com WSN 106 (2018) 151-162 EISSN 2392-2192 Authentic food of Hungarians in Vojvodina (North Serbia) and its significance for the development of food tourism B. Kalenjuka, B. Cvetkovićb, J. Dević Blanušac, T. Lukićd Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Serbia a-d E-mail address: [email protected] , [email protected] , [email protected] , [email protected] ABSTRACT The ethnic structure of Vojvodina (North Serbia) has affected the formation of diverse gastronomy. Inhabitants with their own gastronomic characteristics have helped it to become a favourable destination for the development of tourism focusing on food. Alongside with thirty nations who inhabit Vojvodina, a large number of Hungarian inhabitants highlighted the need for the research of production and preparation of authentic food in households within this ethnic group in terms of its significance for the development of food tourism in rural areas. The subject of the paper is the manner of nutrition of Hungarians who inhabit rural areas in Vojvodina, in terms of its significance for the development of food tourism. The aim of the paper is to research the level of preserved authenticity of their gastronomy, as a possibility for authentic gastronomic experience of tourists. The aim of this research by phases is to determine what kinds of agricultural crops and livestock is grown, as well as which authentic products are produced and to which extent traditional Hungarian dishes are prepared, then how well they are preserved and whether there are any differences compared to their compatriots.
    [Show full text]
  • Hungarian Pancakes – Palacsinta Hungarian Pancakes Batter (Makes
    Hungarian pancakes – palacsinta Pancakes from Hungary. The origin of this thin pancake (palacsinta), which is extremely popular in Hungary, is not entirely clear. Most probably they developed from the Roman ‘plazenta’, a small, round cake that was eaten instead of bread. Pancakes are served in a wide range of varieties, both sweet and savory. They are served as an appetizer, a main course, and a dessert. As well as the familiar round, they are also made as pasta or even cakes, and are even breaded and deep-fried in hot oil. What makes this “quick-change artist” so popular with rich and poor alike is the easy availability and affordability of the ingredients. Ideal for cooking Hungarian pancakes: a long-handled skillet with 11/2 inch (3 cm) high sides, made of iron, with a flat base and rounded edges. New skillets need to be seasoned before using. To do so, make a few dark-brown, slightly burned it (not intended for consumption). Finally, lightly wipe over the skillet with a sponge soaked in water and detergent, then rinse in clear water, and dry well. Take a little longer to cook in nonstick pans, and are not quite as tasty. Hungarian pancakes batter (Makes 10 pancakes) Ingredients : 1 2/3 cups/200 g flour Pinch of salt 2 eggs 1 cup/250 ml milk 2 tsp sugar (optional) Scant 1/2 cup/100 ml soda water Sunflower oil for frying Combine the flour, salt, eggs, and milk, to make a smooth batter. Add the sugar if the pancakes are salty to have a sweet filling.
    [Show full text]
  • Creating Caramel T
    Creating Caramel A master pastry chef shows how to make and use this irresistible flavor BY JOE McKENNA hink about this: I can take a basic kitchen sta- Tple with almost no taste of its own, heat it to 320°F, and produce a flavor that many people find irresistible. It’s that simple, and that mysterious. I’m talking about caramel. Making caramel is easy, the results are great, and you can use it in many ways. USES FOR CARAMEL Caramel is an uncommonly versatile ingredient. It can be used as a main flavor additive, as a decora- tion, and as a finish. For example, you can press granulated caramel onto the sides of an iced cake for a crunchy garnish. Caramel flavors many classic desserts, from simple ones like crème caramel or bananas Foster to complicated masterpieces such as a gâteau St.-Honoré or a Dobos torte. By adding juice or cream to caramel, you can make a sauce to spoon over ice cream or poached fruits, to spread between cake layers, or to flavor a mousse. You can give any ice-cream recipe a totally different flavor by cara- melizing three-quarters of the sugar. Brittles are largely caramelized sugar and nuts. You can dip fruits in caramel, which hardens to form a glaze that crackles when you bite into it. And caramel is also used in savory dishes, such as roast duck à l’orange and candied brown potatoes. Caramel goes well with many other flavors. I especially like it with fruit. The slight acidity of the Color is the key to correct flavor.
    [Show full text]
  • 38229 Pmat Dawn Nopassportrequired Env3.Indd
    DAWN TRENDS GUIDE NO PASSPORT REQUIRED 1 CONSUMER TRENDS – BRING THEM TO LIFE IN YOUR BAKERY! A trend is a name we give to the constant change around us; inspiration for new thoughts, ideas, and approaches. Consumer trends are a reflection of this constant change, driven by large-scale societal, economic, demographic, and industrial shifts. Trends remain in the market for a significant period of time and can influence many types of products, including food. In this guide, we will focus on the consumer trend of No Passport Required, help you understand this trend and how to create bakery products to meet this demand. No Passport Required Society is becoming more diverse. In fact, 13% of all Americans are now foreign-born* and there are projections that there will be no racial or ethnic majority by 2050.* This explosion of merging cultures leads to more of us celebrating our own ethnic heritage and being exposed to dishes from other regions around the world. As a result, nearly everyone can now experience new and unique cuisines without leaving their own communities. To meet the demands of today’s consumers, your customers, bring the No Passport Required trend to life in your bakery. Create baked goods that incorporate ethnic ingredients such as cardamom and sweet red bean. Embrace Latino flavours and forms by adding spice or fresh fruit and decorating with bright colours. Finally, use your creativity to offer products designed to capture your customer’s eye and desire for something exotic and unexpected. At Dawn, we understand you and your customers, which is why we developed this trend guide with ideas to help you create life’s sweet moments and drive your business forward.
    [Show full text]