What are the basic sauces for pastry?

The French have always been known for their good and fine eating, and the exquisite French cuisine still ranks among the top of the world's Western cuisine.

French Western food selection of a wide range of materials, such as snails and foie gras are French cuisine in the delicious, in the production of fine processing, cooking carefully, the flavor has a strong and light, colorful varieties. For the ingredients, French cuisine is also more concerned about eating half-cooked or raw food, such as steak, leg of lamb to half-cooked tender as a feature of the sea oysters can also be eaten raw, roasted mallard duck can be eaten generally six mature.

The variety of condiments, which is rare in Western cuisine. Seasoned with wine, what kind of food selection of what wine have strict rules, such as soup with wine, seafood with brandy, desserts with a variety of sweet wine or brandy. Eat steak, French cuisine is more popular eating method is dipping sauce. Sauce sauce in the role of seasoning is different, juice flavor is slightly light, but easy to taste; sauce flavor, not easy to taste, eat usually directly dipped. The most commonly used is the British mustard and French mustard, British mustard acidic and spicy degree of light, can bring out the original flavor of the steak, French mustard is acid with spicy, appetizing.

"Allusion: why call it "Napoleon crisp"?

The French regarded Napoleon as a hero, and all the most outstanding things, such as desserts, ice-cream, and wines, had to be labeled with Napoleon's name.

Napoleon really did invent the ultimate pastry - the now famous Café Royal. The stubborn, aggressive emperor disliked the traditional sweet, creamy flavor and added brandy to his coffee, which was both haughty and romantic.

The world's first canned food was also related to Napoleon. Thousands of miles of military food, often spoiled and rotten on arrival, so he offered a reward for good preservation. A pastry chef won the bounty with a wax-sealed glass jar wrapped tightly in coarse cloth, and Napoleon was crowned emperor that year.

Tiramisu

You may not know Italian, but you must remember the word "Tiramisu" because it's now the most fashionable dessert in major cafes, bakeries, and restaurants, stealing the spotlight from cheesecake with its smooth, mellow texture and adult-level flavor that combines cheese, coffee, and wine. The

On the origin of Tiramisu, there is a heartwarming story: during the Second World War, an Italian soldier was going to go to war, but there was nothing left at home, and his loving wife, in order to prepare dry food for him, made all the edible cookies and breads into a pastry, which was called Tiramisu. Whenever the soldier ate Tiramisu on the battlefield, he would think of his home and his beloved ones at home. Tiramisu, in Italian, has the meaning of " take me away", taking away not only the delicious flavor, but also love and happiness. A layer of finger cookies drenched in Espresso coffee and wine (Masala, Rum or Brandy), with a texture similar to that of a sponge cake, and a layer of cheese paste mixed with Mascarpone cheese (the cheese best suited for Tiramisu), eggs, whipped cream and sugar, layered on top, and then sprinkled with a thin layer of cocoa powder - this is Tiramisu Tiramisu. Tiramisu.

Sabayon

Sabayon is an Italian dessert, famous as a typical court masterpiece of eggs mixed with cream and liqueur and topped with a variety of fruits. It is a famous Italian dessert full of wine and egg aroma, especially the thick and soft egg paste, covered with seasonal fruits, plus the caramelized aroma from the lightly baked. The combination of cold and hot, sweet and fresh, slightly fragrant and clean, makes you drunk even without drinking. In a soft light, accompanied by harmonious notes, enjoy the Sabayon brought by the quiet and elegant, mixed with your state of mind, you will feel the Sabayon brought by many, many ~ ~ ~ ~.

sabayon can also represent a flavor, the most important feature is the rich flavor of alcohol, usually with rum, for example, foreign ice cream can often be seen in a variety of sabayon flavors, such as chocolate sabayon, coffee sabayon, cherry sabayon.

Western desserts in a variety of flowers, especially in Italy and France for the prevalence. Tiramisu (Tiramisu) and Sabayon (Sabayon) such gorgeous desserts on the scene, the table became a spring fashion show runway. As a representative of Italian desserts, Tiramisu, with its gorgeous appearance and delicate posture, has become popular all over the world. With the bitterness of Espresso (espresso), the moistness of eggs and sugar, the mellowness of liqueur, the richness of chocolate, the denseness of finger cookies, the thick aroma of cheese and whipped cream, and the dryness of cocoa powder, and using less than ten ingredients, it has interpreted the "sweetness" and the various intricate experiences that sweetness can evoke in one layer to the extreme. The best of all worlds.

Dessert brands:

The world-famous Haagen-Dazs ice cream was born in 1921 to a family in the Bronx, New York. In the 1950s, advances in freezing techniques and technology led many ice cream manufacturers to add more air, stabilizers and preservatives to their products to extend shelf life and reduce operating costs. As a result, the quality of ice cream was not as good as it used to be. Reuben Mattus set his sights on producing natural, high-quality ice cream products with great flavor, so that the world could enjoy the true taste of high-quality ice cream.

He produced three flavors of ice cream, vanilla, chocolate and coffee, and supplied them to a number of fine restaurants and stores. Word of mouth spread and the product was officially named "Haagen-Dazs" in 1961.

Haagen-Dazs was created by Matthes based on the Scandinavian language family, which he used to name the product after tasting what he considered to be the best ice cream in Denmark as a young boy.

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