Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Mimsy Review: Pains Spéciaux & Viennoiseries

Reviewed by Jerry Stratton, June 14, 1997

Around the net

Review of Pains Spéciaux & Viennoiseries•, with a recipe for Couque carrée aux fruits.

PublisherLannoo
Year1993
Length173 pages
Book Rating7

Ce livre, par H. Deschacht et G. Waignein, qu’il dit au titre, une collection des recettes trés expressif. Il comprend les descriptions détaillés du processus de fermentation et de panification. Il comprend les levures, les farines et les fleurs, et chacun des ingrédients du pain.

“Les recettes de base” comprend la crème pâtissière, la frangipane, le streuzel aux noisettes, et les autres. C’est base?! Mais ils sont façe avec ces recettes. Mes recettes préférés sont les pâtes levée feuilletée: le croissant. Ils comprend façilement la méthodes des préparation du croissant base. C’est faç, et avec une Cuisinart, c’est vite aussi.

Couque carrée aux fruits

  1. Abaisser la pâte á 5 mm d’épaisseur.
  2. Découper des carré de 8 cm de côté.
  3. Dorer à l’oeuf et garnir d’un demi-abricot, d’une demi-tranche d’ananas ou de tranches de pommes.
  4. Apprêt: 50 à 60 min.
  5. Cuire 15 à 18 min. à 220 degrés Celsius.
  6. Après refroidissement, couper en deux et fourrer de crème pâtissière ou de confiture.
  7. Saupoudrer de sucre glace.
  8. Napper les fruits à la confiture chaude.

“Les boulangers viennois le conçurent pour commémorer la victoire remportée sur les Turcs qui avaient assiégé la ville en 1683. Sa forme est celle du croissant figurant sur le drapeau turc.”

Pains Spéciaux & Viennoiseries

My cost: $3.33

Recommendation: Très utile si vous lisez le français•

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