French foodFrench food

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Made by Nicusor Sarb, romanian student

Pommes de terre duchessePommes de terre duchesse

Duchess Duchess potatoespotatoes or  or Duchesse Duchesse potatoespotatoes (French:  (French: pommes pommes de terre duchessede terre duchesse) consist of ) consist of a seasoned purée of a seasoned purée of mashed potato and egg whicmashed potato and egg which is forced from apiping h is forced from apiping bag or hand-moulded into bag or hand-moulded into various shapes which are various shapes which are then baked until golden. then baked until golden. They are a classic item They are a classic item of French cuisine. of French cuisine.

Blanquette de veauBlanquette de veau

Blanquette de veauBlanquette de veau is  is a French veal ragout in a French veal ragout in which neither the veal which neither the veal nor the butter is nor the butter is browned in the cooking browned in the cooking process. To refrain from process. To refrain from browning meat and fat browning meat and fat in this way, is to cook in this way, is to cook them them en blanquetteen blanquette. .

Crème brûléeCrème brûlée

Crème brûlée,Crème brûlée, also  also known as known as burnt burnt creamcream, , crema catalanacrema catalana, , or or Trinity creamTrinity cream is  is a desserta dessert consisting of a consisting of a rich custard base topped rich custard base topped with a contrasting layer with a contrasting layer of hard caramel. It is of hard caramel. It is normally served at room normally served at room temperature. temperature.

The mille-feuilleThe mille-feuille

The The mille-feuillemille-feuille ,  , vanilla slice, custard vanilla slice, custard slice,slice, also known as  also known as the the NapoleonNapoleon, is , is a pastry of Frencha pastry of French origin. origin.

Mousse Mousse

A A mousse, mousse, is a prepared is a prepared food that incorporates food that incorporates air bubbles to give it a air bubbles to give it a light and airy texture. It light and airy texture. It can range from light and can range from light and fluffy to creamy and fluffy to creamy and thick, depending on thick, depending on preparation preparation techniques. A mousse techniques. A mousse may be sweet or savory may be sweet or savory

ProfiteroleProfiterole

A A profiteroleprofiterole, , cream cream puffpuff (US) or  (US) or choux à la choux à la crèmecrème is a chou is a choux x pastry ball filled with whipppastry ball filled with whipped cream, pastry cream, or ed cream, pastry cream, or (particularly in the US) ice (particularly in the US) ice cream. The puffs may be cream. The puffs may be decorated or left plain or decorated or left plain or garnished with chocolate garnished with chocolate sauce, caramel, or a dusting sauce, caramel, or a dusting of powdered sugar. of powdered sugar.

TartTart

A A tarttart is a baked dish  is a baked dish consisting of a filling consisting of a filling over a pastry base with over a pastry base with an open top not covered an open top not covered with pastry. The pastry with pastry. The pastry is usually shortis usually short crucrustst pastry; the filling may pastry; the filling may be sweet or be sweet or savoury. savoury. TartletTartlet refers  refers to a miniature tart. to a miniature tart.

French cuisineFrench cuisine

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