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puff pastry - traduction vers néerlandais
LIGHT, FLAKY PASTRY
Puff paste; Hojaldres; Hojaldre; Puff pastries; Pâte feuilletée
![Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg](https://commons.wikimedia.org/wiki/Special:FilePath/Rustico leccese.jpg?width=200 "Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg")
![A [[palmier]], or "palm leaf", design](https://commons.wikimedia.org/wiki/Special:FilePath/SchweineohrGebaeck3.JPG?width=200 "A [[palmier]], or \"palm leaf\", design")
puff pastry
bladerdeeg
cream puff
CHOUX PASTRY BALL FILLED WITH WHIPPED CREAM, PASTRY CREAM, OR ICE CREAM
Profiteroles; Cream puff; Creampuff; Cream puffs; Cream Puff; Choux à la crème; Windbeutel; Praphiterols
soes (kleine taartjes gevuld met slagroom, gevuld gebak; (Slang) zwak iemand, verlegen iemand; (Slang) oude gebruikt e auto in zeer goede conditie
short pastry
BASE USED FOR A TART, QUICHE OR PIE
Pie crust; Short crust; Short crust pastry; Sweetcrust pastry; Shortcrust; Sweetcrust; Pâte brisée; Pate brisee; Short pastry; Pâte à foncer; Pâte sucrée; Pie dough; Pie pastry
korrelig deeg (koekjesdeeg)
Définition
puff pastry
Puff pastry is a type of pastry which is very light and consists of a lot of thin layers.
N-UNCOUNT
Wikipédia
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
Exemples du corpus de texte pour puff pastry
1. The signature snack is the creamy egg tart on puff pastry.
2. None of the neighbours hoovering up the puff pastry or catching up with old friends seems to care.
3. Join the debate » The pudding combines five Snickers bars with mascarpone, eggs, sugar, soft cheese and puff pastry.
4. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): 38g dairy cream 6 chicken egg yolks 45ml concentrated white wine 15ml vinegar 5g tarragon Place the rolled sea bass fillet in an oiled round form, then add the other ingredients layer by layer: cream puff pastry, crabmeat, boiled quail egg, then crabmeat again, cream puff pastry, then grease with egg yolk.
5. Eat at Cafe Michele‘s, where the menu hosts baked brie with roasted garlic, Alaska salmon and halibut and puff pastry tarts.