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- Choux_pastry abstract "Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs.".
- Choux_pastry alias "Pâte à choux".
- Choux_pastry ingredient Butter.
- Choux_pastry ingredient Egg_(food).
- Choux_pastry ingredient Flour.
- Choux_pastry origin France.
- Choux_pastry thumbnail Choux_pastry_swans.jpg?width=300.
- Choux_pastry wikiPageExternalLink pate_a_choux.html.
- Choux_pastry wikiPageID "1502304".
- Choux_pastry wikiPageRevisionID "606736578".
- Choux_pastry alternateName "Pâte à choux".
- Choux_pastry caption "Choux pastry swans".
- Choux_pastry country France.
- Choux_pastry creator "Panterelli".
- Choux_pastry hasPhotoCollection Choux_pastry.
- Choux_pastry mainIngredient "butter, flour, eggs, water".
- Choux_pastry name "Choux Pastry".
- Choux_pastry type Pastry.
- Choux_pastry subject Category:Doughs.
- Choux_pastry subject Category:French_pastries.
- Choux_pastry subject Category:Pastries.
- Choux_pastry type Concoction107882497.
- Choux_pastry type Dough107860988.
- Choux_pastry type Doughs.
- Choux_pastry type Food100021265.
- Choux_pastry type Foodstuff107566340.
- Choux_pastry type Matter100020827.
- Choux_pastry type PhysicalEntity100001930.
- Choux_pastry type Substance100020090.
- Choux_pastry type Food.
- Choux_pastry type FunctionalSubstance.
- Choux_pastry comment "Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.Choux pastry is usually baked but for beignets it is fried.".
- Choux_pastry label "Brandmasse".
- Choux_pastry label "Choux pastry".
- Choux_pastry label "Ciasto parzone".
- Choux_pastry label "Kookdeeg".
- Choux_pastry label "Pasta choux".
- Choux_pastry label "Pasta choux".
- Choux_pastry label "Pâte à choux".
- Choux_pastry label "Заварное тесто".
- Choux_pastry label "シュー皮".
- Choux_pastry sameAs Brandmasse.
- Choux_pastry sameAs Pasta_choux.
- Choux_pastry sameAs Pâte_à_choux.
- Choux_pastry sameAs Pastri_choux.
- Choux_pastry sameAs Pasta_choux.
- Choux_pastry sameAs シュー皮.
- Choux_pastry sameAs Kookdeeg.
- Choux_pastry sameAs Ciasto_parzone.
- Choux_pastry sameAs m.056cn0.
- Choux_pastry sameAs Q898344.
- Choux_pastry sameAs Q898344.
- Choux_pastry sameAs Choux_pastry.
- Choux_pastry wasDerivedFrom Choux_pastry?oldid=606736578.
- Choux_pastry depiction Choux_pastry_swans.jpg.
- Choux_pastry isPrimaryTopicOf Choux_pastry.
- Choux_pastry name "Choux Pastry".