Top 5 foods in France

• Cassoulet. One particular dish that gained popularity in southern France is Cassoulet.
• Oeufs en meurette. If you ever find yourself in Burgundy mid-morning then stop off for brunch and try this French version of poached eggs.
• Religieuse au chocolat.
• Baguette au fromage.
• Bouillabaisse.

Some Typical French Dishes You’ll Find in a French Menu

• Foie gras. This iconic French delicacy is not just your ordinary duck or goose liver.
• Confit de canard. This specialty of the Gascony region is a wonderful treat.
• Poulet Basquaise.
• Canard à l’Orange.
• Coquilles Saint-Jacques.
• Salade Nicoise.
• Quiche Lorraine.
• Ratatouille.

1. Crème brûlée. This custard based dessert is topped with a layer of crunchy caramel. The dessert is popular all over the world, but it originated in France, making it a must-try for anyone who’s traveling through.

2) Éclairs The most famous one is of course the chocolate Éclair, every pastry shop in France have them!

boulangerie

Fraisier

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

Chocolate

French Fancy. The French Fancy is a Sponge Cake made by the company Mr Kipling. They are small iced sponge Cake topped with Butter Cream. They are coated with fondant icing. There is also a Big French Fancy, which can be cut into portions.

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

• Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.
• Pound Cake.
• Sponge Cake.
• Genoise Cake.
• Biscuit Cake.
• Angel Food Cake.
• Chiffon Cake.
• Baked Flourless Cake.

The actor father of Granada chief Simon Shaps – and the voice of Mr Kipling’s “exceedingly good cakes” – has died after a short illness. He died on January 1, aged 79. …

In French, four means “oven.” When the fire was dying out and there was still plenty of heat retained in the oven walls, this was called petit four (“small oven”). This lower temperature was perfect for baking individual pastries and bite-sized cookies and appetizers, all of which came to be called petits fours.

Petits fours have numerous characteristics, including light, delicate, crisp, and refreshing. The common defining characteristic of petits fours is that they can be eaten in one or two bites.

Petits fours come in three varieties:

• Glacé (“glazed”), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets.
• Salé (“salted”), savory bite-sized appetizers usually served at cocktail parties or buffets.
• Sec (“dry”), dainty biscuits, baked meringues, macarons, and puff pastries.

Traditional petits fours are divided into four categories: sec, glaces, frais and deguises.

Caramelized sugar can be used to ‘glaze’ petit fours before they are served. Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan. Any product that is going to be coated with caramel will need to be dry in texture.

Petit(adj) small; little; insignificant; mean; — Same as Petty.

Attractively displayed petits fours are great product for catching the customers’ attention. This greatly affects the visual impact and appreciation of the viewer and will tempt the customer to indulge. All varieties of petits fours are best if served fresh.

Cut into a variety of shape Most economical is square or rectangular Half moon, triangular or diamond shape Round or oval is less efficient as there is more wastage with these shapes. Cake can be baked in shallow trays of depths of 1-2cm, topped with soft topping then cut to shape desired similar to Sponge sheets.

When working with marzipan, hygiene and cleanliness of equipment, utensils, work space and hands are of the utmost importance. Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and popular for their colourful and/or appetizing appearance and their delicate pleasing taste.

As for petit four sec, the usual fillings are ganache, jam, butter cream, marzipan, and dried fruits. Ganache can be used as a filling between shortbread pieces or sheets of shortbread that are then cut to size, its use is varied and can be utilised in many ways.

Traditionally, petit fours are made by baking large, thin layers of génoise, a classic French sponge cake, splitting them in half to make even thinner layers, sandwiching the thin layers (usually three or four) with raspberry jam (or lemon curd) and buttercream frosting, then icing them with pourable fondant.

1″ cube

USE VEGETABLE FAT OR ICING. If your hands are getting sticky when working with marzipan, you can either use a little white vegetable fat (Trex) on them or an icing sugar duster. Icing sugar is also very useful when you are rolling out marzipan to cover a cake.

Can you eat raw marzipan? The traditional marzipan does include raw egg whites not the yolks so there is no risk of salmonella. So unless you are allergic to eggs you can eat raw marzipan.

The most toxic thing you might eat this Christmas is cyanide, in marzipan. Yes, it’s true, marzipan contains a source of cyanide, the same stuff you hear about in spy’s suicide pills and the pages of murder mystery novels. Marzipan is flavoured with almonds – and almonds contain a source of cyanide, amygdalin.