Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble
A palmier (French for “palm tree”), pig’s ear or elephant earis 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.
The French word sable means “sand”. According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.
Merinque is a type of dessert, often associated with French, Swiss.It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot’s cookbook of 1692.
The éclair originated during the nineteenth century in France where it was called “pain à la Duchesse” or “petite duchesse” until 1850.It is a popular member of the pie family served all over the world.
The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.
The earliest mention of the name mille-feuille itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. Traditionally, a mille-feuille is made up of three layers of puff pastry, and two layers of crème pâtissière.
‘’Font au Chacolat’’ is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.
“If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?”
― Marie de Rabutin-Chantal de Sévigné
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