![]() The name comes from the Spanish verb ‘ empanar’, meaning to wrap or coat in bread.According to legend, chaussons aux pommes, apple turnovers, were invented in 1630 in Saint Calais in the Sarthe region of France. Variations of this portable meal can be found in the form of turnovers, Cornish pasties, Italian calzone and even samosas. They can be served as appetisers or snacks, but they can also be a full and satisfying meal. For example, in Argentina, Empanadas are filled with chicken (sometimes beef) and other ingredients like onion, boiled egg, olives or raisins. They are well known throughout Portugal, the Caribbean, Latin America and the Philippines where the pastry is modified to their own liking. Empanadas are thought to have originated from Spain where the Empanada Festival is a part of Galician (a region in Northwestern Spain) culture. They are commonly baked, but can be fried. These pastries can be filled with meat, seafood, cheese, vegetables or fruit. The word ‘éclair’ comes from the French, meaning flash of lightning.Įmpanada is a pastry filled with a variety of savoury (or sweet) ingredients and the most popular dough used is made with wheat flour, salt, egg, water and butter. At Le Méridien Hotel in Munich, a savory éclair with goat cheese, cranberry and pumpernickel crumbs was created for a global éclair program. Trendy, fluffy fillings include matcha (green tea), lemon cream, fruity combinations like passion-fruit raspberry and even salted butter-caramel. As the popularity of Éclairs continue to increase, patisseries around the world attempt to create new and unique flavours to entice customers. The first known English recipe for éclairs was in ‘The 1884 Boston Cooking School Cookbook’ by Mrs. It was originally called, “pain à la duchesse” or “petite duchesse”. Éclairs are believed to have been a creation of the famous French innovator and chef, Antonin Carême (1784-1833). Once cool, the pastry will then be cut in half and filled with vanilla custard, whipped cream or chiboust cream before glazed with chocolate fondant. ![]() The dough is typically piped into an elongated shape with a piping bag before baked till crisp and hollow on the inside. ![]() Éclairs is an oblong shaped pastry made with choux dough the same dough used for cream puffs and profiteroles. It wasn’t until the 17 th and 18 th Century that the Cornish pasty was eaten by the lower class, workers and miners.Ĭornish pasty is the national dish of Cornwall, accounting for 6% of the Cornish food economy. At the time being, only the upper class and royalty devoured the dish. Some references have stated that the Cornish pasty appeared during the 13 th Century. The type of pastry used was undefined, though modern Cornish Pastry mainly uses shortcrust pastry. But, old Cornish cookery books unveils that Cornish pasty were made from ingredients which were available at the time, e.g. According to the Protected Geographical Indication (protects names of agricultural products and food) status, the traditional pasty is filled with beef, sliced/diced potato, swede (turnip) and onion, seasoned with salt and pepper. The curved edge will then be crimped to create a seal before the pastry is baked. The dough is folded 27 times with butter in between each layer and this yields the desired light and flaky pastry.Ĭornish pasty (also known as pastie or British pasty) is a type of savoury dish made by placing uncooked filling, like vegetables or meat, on a pastry then folding it into a semicircle. Nowadays, there is a wide variety of Danish pastries ranging from savoury danishes (filled with cheese, meat etc.,) to snail shaped ones. This is why these kinds of flaky pastries are called ‘Viennese’ in Denmark. Sweet, buttery dough filled with a variety of nuts, fruits, almond paste and custards was one of the pastry recipes that were brought in by the Austrian bakers. The Austrian bakers brought in new pastry recipes and also baking techniques, which the Danish bakers adopted. Due to a wage strike, Danish bakers were forced to hire Austrian bakers (particularly from Vienna) during the 1850s. Although it is known as ‘Danish’ pastry, these pastries did not originate from Denmark. Danish pastry is a light, flaky pastry made with yeast-leavened dough (or puff pastry) and often topped or filled with icing, almond paste, fruits, nuts, raisins, cheese or custard.
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