Favorite French Pastry?

Dec 15th, 2004, 07:12 AM
  #21  
 
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I love pain au chocolates. In Paris they are so flaky and buttery tasting. Hopefully my Dad wll bring me some from Paris.
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Dec 15th, 2004, 09:26 AM
  #22  
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And for the croissant? Seems to be forgotten in the mix of other more wondrous concoctions. But a Croissant au beurre, freshly baked and oozing butter, is hard to top. Croissant au naturel, sans butter, is not nearly as good - only to be used to dip in coffee.
Croissants i guess come from Austria where, during the seige of Vienna by the Turks in the late 1700s i think, local bakers fashioned dough into the shape of Turkish crescents so that Austrians could symbollically eat their hated enemy.
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Dec 15th, 2004, 09:37 AM
  #23  
 
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CHOCOLATINES! Don't know what those are? Pain au chocolat in Toulouse. Miam! as the French say.
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Dec 15th, 2004, 09:49 AM
  #24  
 
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I love the millefeuilles with creamy, custardy fillings, and the deliciously sweet glazing on top!
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Dec 15th, 2004, 11:16 AM
  #25  
 
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For those who can only dream about French patisseries, here's an inspirational page to inspire your next trip to France:


http://www.united-bakery.com/catalogue.htm
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Dec 15th, 2004, 04:35 PM
  #26  
annieladd
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This fall, we bought our pain chocolat every morning from Poilane, sublime. I was looking forward to an eclair with vanilla creme, but could only find chocolate in all of France. Is an eclair w/ vanilla creme an American invention, or was I just unlucky?
 
Dec 15th, 2004, 04:52 PM
  #27  
 
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It was in 1683 at the gates of Vienna that the Turks were defeated once and for all. There is a Polish church at Kahlenberg that pays tribute to the event that began September 11th, 1683.

Thankfully, the Viennese discovered the tasty and strong Turkish coffee that was left behind.
They figured out how to make a beverage of the stuff and thus began the coffeehouse culture.
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Dec 15th, 2004, 05:36 PM
  #28  
 
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Anything the baker puts in the showcase!!
John is offline  
Dec 15th, 2004, 06:13 PM
  #29  
 
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My two favorites are an almond croissant- delicate almond slivers outside, almond paste filling inside, and an apple tart, beautiful and glossy to look at, light, sticky, sweet and tart to the taste.
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Dec 16th, 2004, 07:14 AM
  #30  
 
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To annieladd : Bonjour !

"Je n'ai jamais vu d'éclairs à la vanille Au chocolat et au café, c'est tout !"/I've never seen any vanilla "éclairs", the cream ("crème pâtissière") inside is always made with chocolate or coffee... Look at that site and click on "pâtisseries courantes", you'll find and see all the common cakes one can buy in our French pâtisseries :

http://www.cannelle.com/RECETTES/pat...tisserie.shtml

When you click on a "gâteau" such as "l'éclair au café", you'll get a bigger photo and the recipe in French... Voilà "l'éclair au café" :

http://www.cannelle.com/RECETTES/pat...claircafe.html

Bon appétit ! Marie


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Dec 16th, 2004, 07:27 AM
  #31  
 
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For those of us stuck at home, would anyone have good recipes for pain au chocolat, and tarte citrone? Those recipes I have tried so far have not panned out.
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Dec 16th, 2004, 11:46 AM
  #32  
 
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Bonsoir,

This recipe for "pain au chocolat" (and not "pain choc" which is not used in French at all, must be part of a joke, non ?) on this web site seems to be OK, not Pekan nuts in it, "ouf !"/ phew !

http://www.burton.dpsnc.net/Foreign_...nch_recipe.htm

- "Pain au Chocolat

A quick recipe for a French bakery favorite, Pain au Chocolat, chocolate wrapped in pastry. Makes 12.

Ingredients

* 1 sheet (from 17.3 oz. package) frozen puff pastry, thawed

* 1 3.5-oz. bar imported bittersweet chocolate

* 1 3.5-oz. bar imported milk chocolate

* For the glaze: 1 egg beaten with 1 Tablespoon water

* Sugar
Line a baking sheet with parchment paper.

1. Cut the each chocolate bar into six 2x3/4-inch pieces.

2. Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.

3. Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.

4. Place the rolls on a baking sheet, seam side down. (Can be made 1 day ahead to this point. Cover with plastic wrap and refrigerate.)

5. Preheat oven to 400F. 6. Brush the tops of the rolls with the egg wash. Sprinkle with sugar. Bake for 15 minutes or until the pastries are golden brown."

You'll find some photos explaining how to fold your dough on the superb web site created by "le Chef Simon" :

http://www.chefsimon.com/croiss2.htm

And if you master French and cooking techniques, you'll find the way to make your own "pâte"/dough plus photos on this page. This "pâte"/dough is the same for both " les pains au chocolat" and "les croissants" :

http://www.chefsimon.com/croiss.htm


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Dec 16th, 2004, 11:53 AM
  #33  
 
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To Clevelandbrown :

Here is the recipe for the "tarte au citron" given and explained by "le Chef Simon", but it's in... French :

http://www.chefsimon.com/et5.htm

Here is a recipe in English, the source is said to be... French :

http://www.science.uva.nl/~mes/recip...lemon-pie.html
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Dec 16th, 2004, 12:02 PM
  #34  
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Marie007:
I presume you're a French native speaker but i assure you that Pain Choc, the term is used in France, maybe not Quebec, as that is the only place i picked it up, in bakeries when i heard it being used. I never heard it anywhere else. So it may not be used in French but it is used in France.
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Dec 16th, 2004, 12:05 PM
  #35  
 
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When looking for a French recipe in English, you can go and have a look at my American friend's superb "site gastronomique" :

http://www.hertzmann.com/articles/recipes/index.php

Peter Hertzmann visits France about twice a year and "learns" French recipes at our "grands chefs" ' restaurants, then adapts the recipes to the products one finds in the States and "recreates" the recipes...

But there are no "pains au chocolat" or "tartes au citron" so far on his web site...

The "French cuisine" forum seems to be "intéressant" too and this page contains "une recette de tarte au citron"/a "French" lemon pie recipe :

http://frenchfood.about.com/od/desserts/r/lemontart.htm
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Dec 16th, 2004, 12:19 PM
  #36  
 
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http://www.davidlebovitz.com/paris/

They sometimes have different names in differant parts of France.
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Dec 16th, 2004, 12:19 PM
  #37  
 
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Bonsoir PalQ !

Yep, I'm a French native speaker living in France (close to Rouen, in Normandy, and teaching English in a high school in Rouen). Sorry for having expressed my surprise, but, I'm 51 and has never seen this "appellation"/name in France...

I typed in this term "pain choc" and the only url's where I saw that term used came from fora where people expressed themselves in a weir way, like teenagers or kind of snobbish people using their own jargon :

http://www.forum-auto.com/sqlforum/s...ujet234578.htm

"Pluzin, je crois qu'on a été très cool avec toi quand même , on t'accueil dans un grand appart, avec chocolat chaud, pain choc, etc... Alors en allez pas dire que les clioteux sont des méchants garcons (ou méchantes filles), na .
Non sérieux ca nous a fait plaisir de te rencontrer."

The French is very "relâché"...

One can also find this expression on a Swiss web site but sounds like a coined abbreviation rather than a real French term or genuine French abbreviation :

http://www.alimentarium.ch/fr_/expo_temp_historique.asp

"3 07.10.1986 21.06.1987
Pain-choc
Pains quotidiens et pains de fête de la collection Max Währen Du cacao au chocolat, avec démonstrations"

In this url, one must pay attention to the fact there is "une virgule"/a comma between "pain" and the abbreviation "choc" for "chocolat"(this abbreviation, once more, must have been used for handy purposes but is not commonly used in France :

Compagnie de 1602... A 1 6h15 nous avons goûté dans notre local (thé, pain, choc.) et nous nous sommes reposés; il fallait reprendre des forces avant le grand cortège final de ...

www.compagniede1602.ch/escaladeSansTambour.htm

Very sorry to dare to contradict you ! Can you explain in which context you've met this expression, please ?

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Dec 16th, 2004, 12:23 PM
  #38  
 
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Sorry for the typos, I typed very quickly because, over here, it's time for dinner Should have, of course, "written" "am 51 and have never..." and "weirD"... Thanks for your indulgence !/Merci pour votre indulgence ! Now time to rusk to the kitchen to get dinner ready, otherwise, my dh/dear husband will repudiate me See you !/Au revoir ! ou "@ +" ("à plus !")
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Dec 16th, 2004, 01:25 PM
  #39  
 
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Marie, I love the @+ thing, and I intend to use it with my kids in response to their TTYL (talk to you later) when they send instant messages. I assume it is short for a plus tard, non?
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Dec 16th, 2004, 01:33 PM
  #40  
 
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Mont Blancs at Angelinas. My first "authentic" French pastry.
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