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The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically, the cone has a coating of sweet egg yolk glaze and dark chocolate.
The principle ingredients are: meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate.
The Marchioness of Parabere included a recipe for the Carolina in her first book, Confitería y Repostería, in 1930. In the book, she says the Carolina was invented by a pastry chef from Bilbao. His daughter, Carolina, loved meringue, so he put the meringue in a puff pastry tartlet to prevent her from getting dirty. She liked it so much, he named it after her. [1]
The pastry is well-recognized as a Bilbao speciality, so "Señor Karolino" was the mascot for the Bilbao Carnival in 2009. [2]
Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.
A pastry bag is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles.
A cremeschnitte, also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat.
A palmier, pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses that were invented in the beginning of the 20th century.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The second series of The Great British Bake Off started 14 August 2011 with twelve amateur bakers. Unlike series one, the competition was held in a single location – the grounds of Valentines Mansion, a 17th-century mansion house in Redbridge. In addition to their on-screen presenting, Mel Giedroyc and Sue Perkins also took over the narration, which had been done by Stephen Noonan for the previous series. Series two also introduced the "star baker" award for the most impressive performer each week.
Milhojas is a type of dessert of French origin that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries.
Elizabeth Goodfellow (c.1767–1851), generally called Mrs. Goodfellow, started one of the first cooking schools in America. She taught classes for thirty years, and her recipes and techniques were passed on for generations in the cookbooks of one of her students, Eliza Leslie. Goodfellow also ran a renowned bakery and confectionery in Philadelphia during the first fifty years of the 19th century.
A cornetto is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.
The second season of The Great American Baking Show begun December 1, 2016 with a two-hour premiere on ABC. This is the first season to air under its current name, dropping the "holiday" title. Ten amateur bakers competed in an eight-week competition for the title of America's best amateur baker.