Favorite French Pastry?

Dec 16th, 2004, 01:36 PM
  #41  
 
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Marie, I suspect that Pain au chocolate that is VERY popular comes from the tourists who saw the children of Paris nibbling on their pain and biting into the chocolate bar. Eventually the Pan au chocolate was born, sometimes like a brioche other times like a croissant Here I have seen most recipes use the challah bread.
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Dec 16th, 2004, 01:48 PM
  #42  
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I have no idea whether 'pain choc' is in the French lexicon - in fact i take your word it is not. But the only place i ever came across it was in a French bakery when i've heard the word used. Perhaps it was the only bakery in France using this word,i don't know;i do know i did not invent this word but heard it used.
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Dec 16th, 2004, 01:49 PM
  #43  
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I just asked my French son about the word pain choc and he said he rarely heard it so i assume it is not in use and will stop using it!
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Dec 16th, 2004, 02:27 PM
  #44  
 
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Bonsoir ou re-bonsoir PalQ

You may have seen an add or something the baker had coined to advertise his/her "pains au chocolat"... Well, the main thing is not to give up those little "pains au chocolat" which you like so much !
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Dec 16th, 2004, 02:36 PM
  #45  
 
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Bonsoir Nikki !

Yes, you're right ! This "@ +" belongs to the jargon used by teenagers and people who chat on the Internet and who want to save time :

http://www.commentcamarche.net/www/jargon.php3

- "Le jargon des chatteurs

Etant donné la nature écrite de la discussion dans un chat et le besoin d'une certaine rapidité dans les échanges, les chatteurs utilisent souvent des abréviations. Voici ci-dessous une liste des abréviations les plus courantes :

@+ A plus tard ! (A bientôt !)
@12C4 A un de ces quatre (à bientôt)
A+ A plus tard ! (A bientôt !)
A12C4 A un de ces quatre (à bientôt)
AMHA A mon humble avis
ASAP Dès que possible (As Soon As Possible)
asv Age/Sexe/Ville
bjr bonjour
brb be right back (de retour dans un instant)
cad C'est-à-dire
càd C'est-à-dire
ct C'était
CU onomatopée de See you, qui signifie "à la revoyure"
dsl désolé
FYI pour information (For Your Information)
gt j'étais
irl "in real life" signifie "dans la vraie vie"
k OK
lol laughing out loud (mort de rire, mais en général plus faible que mdr)
lu salut
lut salut
mdr mort de rire
oqp Occupé
pk pourquoi
pkoi pourquoi
ptdr pété de rire
re re-bonjour ou re-salut
ROTFL rolling on the floor laughing (à se rouler par terre de rire)
slt salut
svt souvent
thx thanks (merci)
tlm tout le monde
vala voilà
vi Oui"

Thanks for reminding me of the meaning of TTYL


Marie007 is offline  
Dec 16th, 2004, 02:43 PM
  #46  
 
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Bonsoir Mimi !

You may be right, but I must say I don't know the origin of the "pains au chocolat"... To me, it'd rather come from the fact we, when we were young...er, lol, used to be given a bar of chocolate on "une tartine de pain" or between two "tartines de pain"... But I didn't find any explanation for the origin of these "viennoiseries" ;-)

On the other hand, I have already posted a message giving the origin of "les viennoiseries" and "les croissants" on the Francophile forum... Look at that web site :

http://www.boulangerie.net/PatBN/Inf...club.html#deux

"Les viennoiseries à la levure sont originaires d'Autriche et de Pologne, entre autres les croissants et les kougelhopf.

Les croissants célèbrent la défaite des Turcs qui assiégèrent la ville de Vienne en 1683.
Les assaillants qui trouvaient le siège trop long, entreprirent de creuser des galeries.
Ils oublièrent les ouvriers boulangers qui une nuit au cours de leur travail au fournil entendirent les bruits provoqués par les outils des ennemis.

C'est ainsi que les assiégeants furent surpris et durent battre en retraite. En récompense les boulangers se virent attribuer le privilège de fabriquer et de vendre des pains en forme de croissant.

100 ans plus tard, Marie Antoinette introduisit à sa suite la fabrication du croissant en France.

Ce n'est qu'au début du siècle qu'apparaît le 1er croissant feuilleté qui se généralisa en France vers 1920."

Now, may I ask you what "challah bread" is, please ? Bonne fin de journée, Mimi !
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Dec 16th, 2004, 03:17 PM
  #48  
 
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Marie, challah is an egg bread traditionally eaten by Jewish people for shabbat and holidays.
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Dec 16th, 2004, 03:23 PM
  #49  
 
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Thank you for the explanation, Mimi and Nikki !

My dh and I visited a "synagogue" for the first time when we were in Rome at the end of October. It was very interesting, a little museum can also be visited at the same time. Now, time to go to bed on this side of the pond to be "en forme"/in good form tomorrow at work ! Xmas holiday on Saturday after the last morning lessons, sympa !
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Dec 16th, 2004, 03:34 PM
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I sometimes think the Belgians do better French pastries than the French! Although my favorite pastry is bavarois framboise, here are some others we liked (photos and descriptions). We were able to pick up all our favorites any day at our local grocery store--were we lucky or what? That aspect of our lives sure has changed since we moved to the UK
http://www.robfinefood.be/index.cfm?...astry-6&lng=EN
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Dec 16th, 2004, 03:38 PM
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For fun, do a virtual tour of the store's departments at
http://www.robfinefood.be/index.cfm?...vvisit&lng=EN#
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Dec 16th, 2004, 03:45 PM
  #52  
 
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BTilke, I am hungry now!!!! I must visit Brussels.
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Dec 16th, 2004, 04:11 PM
  #53  
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Interesting - Marie Antoinette introduced croissants to France, and then, and, apocryphally it seems, had the audacity to say, 'then let them eat cake' when the starving rabble had no bread; I wonder are croissants more cake or bread? Pain je pense.
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Dec 16th, 2004, 04:12 PM
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I can't remember what it was called, but it sure tasted good!
http://www.worldisround.com/articles.../photo114.html
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Dec 17th, 2004, 01:48 PM
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To beachbum : Are these photos yours ? They are great ! "Compliments" !

The cake on the pic is "une tarte aux fruits" but the "pâtissier" who made it may have given a more original name to it Cordialement. Marie
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Dec 17th, 2004, 01:58 PM
  #56  
 
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Bonsoir,

The "Grand Robert" says the "croissants" are "une/de la pâtisserie :

"4. (1863; d'après all. Hornchen, de Horn, nom donné à des pâtisseries, à Vienne, après la victoire sur les Turcs, en 1689). Cour. Petite pâtisserie feuilletée, en forme de croissant (à l'origine : certains croissants, au moins en France, sont droits)."

BTW, my favourite pastry is... not French, I love crumbles and scones (with clotted cream and raspberry jam) !!!
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Dec 17th, 2004, 02:03 PM
  #57  
 
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I think the most delicious pastry is the "kouign aman" (pronounced QUEEN AMAN). It's from Brittany (where you'll enjoy the best ones!), but you can get some tasty ones at Laduree! ENJOY!
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Dec 17th, 2004, 05:12 PM
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Marie,

Yes, they are mine. Thank you! I had a lot of fun taking them. And I think you're correct; would the patissier have named it something like tarte tutti fruiti?
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Dec 18th, 2004, 10:10 AM
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Bonsoir beachbum !

Absolutely, the expresssion "tutti frutti" (no "i" before the "t") does fit See what the "Grand Robert" (my "Bible") says :

- "TUTTI FRUTTI [tutifRuti] loc. adj. et n. m. invar.
Composé ou parfumé avec des fruits variés (mets, glaces, etc.). - N. m. (invar.). Glace aux fruits variés."

As you know, it comes from the Italian and means "tous les fruits" :

- "1899, n. m.; mots ital., «tous les fruits»."

This expression is very often used by our "pâtissiers" and "glaciers"/ice-cream maker... Voilà ! "Bon après-midi" if you live in the States ! Marie

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Sep 16th, 2005, 07:54 PM
  #60  
 
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JI cannot believe that nobody mentioned Un FIG. It is moist, shaped like a fig, covered in a very thin layer of marzipan.... the 'cake' inside seems to be made with ground nuts and candied fruits, maybe chocolate,maybe fig, it reminds me of a rum ball. But better. ANYBODY????? God I cant wait! will be there in less than two weeks, and it will be my first purchase. Kat
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