2012年12月2日日曜日

Sweets in Europe3


Sweets in Europe3

 Masashi Utsunomiya

 

Today, I would like to introduce about French sweets. This is a continuation of the previous. There are many, many delicious French sweets.
First of all, Kouglof is the sweets transmitted from old times in the German bloc. This means a sphere and yeast in German. Moreover, since the form resembles the priest's hat (Gugel), there is also an opinion of having become a name of Gugelhupf. In Alsace which faces across the border with Germany, it is subject to the influence from Germany in many cases. Sweets are also the same and Germany and Austria of the neighboring country also often see the kouglof called origin in Alsace. Kouglof has a rich butter cake type and the fermented pan type. A pan type is in use in Alsace. A raisin is put in and roasted to rich brioche cloth. Since heat will be well transmitted if it burns with china, kouglof can be burned well.

Secondly, it is the Kouign Amann which caused the big boom even in Japan. Kouign means sweets in the language of the Brittany district, and Amann means butter. They are the sweets using butter in plenty as the name suggests. Because sugar was added to butter full of cloth, it is butter rich fermentation confectionery. Since the Brittany district is a specialty place of salt and dairy products, butter is using salted butter. Therefore, it is sweet and salty faintly. It is said that Kouign Amann is presented to a female house in a legend when a man proposes to a woman.
 

Finally, Macaron are lovely French sweets. The Macaron is very famous also in Japan. Henry II who becomes a king behind and Catherine got married. Macaron is one of the sweets transmitted from Florence on that occasion. Although the fundamental recipe of the macaroon was a simple thing called almond powder, an egg white, and sugar, it was arranged in various areas in France. There are many kinds, such as a "macaroon Parisienne" which sand the cream, "macaroon do Nancy" which put the crack into the surface, and "Macaron Coco" in which the coconut was contained.

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