To install click the Add extension button. That's it.

The source code for the WIKI 2 extension is being checked by specialists of the Mozilla Foundation, Google, and Apple. You could also do it yourself at any point in time.

4,5
Kelly Slayton
Congratulations on this excellent venture… what a great idea!
Alexander Grigorievskiy
I use WIKI 2 every day and almost forgot how the original Wikipedia looks like.
Live Statistics
English Articles
Improved in 24 Hours
Added in 24 Hours
Languages
Recent
Show all languages
What we do. Every page goes through several hundred of perfecting techniques; in live mode. Quite the same Wikipedia. Just better.
.
Leo
Newton
Brights
Milds

Chouquette (pastry)

From Wikipedia, the free encyclopedia

Chouquette
Alternative namesPetits choux
CoursePetits fours
Place of originFrance
Serving temperatureHot or cold
Main ingredientsChoux pastry, sugar

Chouquettes (French: [ʃukɛt]) or petits choux are small pieces of French patisserie consisting of small spheres of choux pastry, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century choquettes have been sweet.

History

In The Oxford Companion to Food, Alan Davidson writes that the term is of long standing: "A street cry in the 16th century was 'Choux, petits choux, tout chauds' [all hot]."[1] According to Le Thresor de santé (The Treasury of Health), published by Jean-Antoine Huguetan in 1607:

The petits choux of Paris are made by mixing a fat cheese and soft wheat with a few eggs, to which flour is added so that the mixture is firm. It is beaten well and then made into large or small round shapes, like an apple, and put in the oven. When they are half cooked, make slashes in the form of a cross on their tops and put them back in the oven until they are cooked.[2]

Randle Cotgrave's A Dictionarie of the French and English Tongues (1611) gives the name of the item as "tichous" – "Little cakes made of egges and flower with a little butter (and sometimes cheese among) eaten ordinarily with sugar and Rosewater."[3] Davidson notes that Antoine Furetière's Dictionnaire universel (1690) describes "something closer to the modern petits choux, without cheese".[1]

Davidson describes chouquettes as among the most popular Parisian friandises – "eaten at tea when warm and soft, semi-dry at other times".[1] Wedding cakes are sometimes constructed from them, in the manner of a croquembouche, with crème pâtissière inside.[1]

References

  1. ^ a b c d Davidson, p. 182
  2. ^ Huguetan, p. 34
  3. ^ Cotgrave, p. 918

Bibliography

  • Cotgrave, Randle (1611). A Dictionarie of the French and English Tongues. London: A. Islip. OCLC 1044380136.
  • Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 978-0-19-211579-9.
  • Huguetan, Jean-Antoine (1607). Le Thresor de santé. Lyon: Huguetan. OCLC 1349588711.
This page was last edited on 21 April 2024, at 12:44
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.