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FR2434575A2 - Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream - Google Patents

Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Info

Publication number
FR2434575A2
FR2434575A2 FR7825446A FR7825446A FR2434575A2 FR 2434575 A2 FR2434575 A2 FR 2434575A2 FR 7825446 A FR7825446 A FR 7825446A FR 7825446 A FR7825446 A FR 7825446A FR 2434575 A2 FR2434575 A2 FR 2434575A2
Authority
FR
France
Prior art keywords
pastry
cream
tart
pref
garnish
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
FR7825446A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FERRANDO DOLORES
Original Assignee
FERRANDO DOLORES
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FERRANDO DOLORES filed Critical FERRANDO DOLORES
Priority to FR7825446A priority Critical patent/FR2434575A2/en
Publication of FR2434575A2 publication Critical patent/FR2434575A2/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The tart is deep-frozen of cooked and comprises raised pastry covered with a thickened cream or sauce in which the raising agent is biological yeast and the thickening agent is a sweetened starch; the tart may opt. be garnished. Pref. creams are pastry creams, esp. with added English sauce, in which case the pref. garnish is fruit; the pastry cream may be added with a Florentine appts. with almonds as the pref. garnish. Another pref. garnish with pastry cream is semi-crystallised orange slices; another pref. cream is a nut cream, esp. with a nut garnish.
FR7825446A 1978-09-04 1978-09-04 Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream Pending FR2434575A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7825446A FR2434575A2 (en) 1978-09-04 1978-09-04 Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7825446A FR2434575A2 (en) 1978-09-04 1978-09-04 Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Publications (1)

Publication Number Publication Date
FR2434575A2 true FR2434575A2 (en) 1980-03-28

Family

ID=9212327

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7825446A Pending FR2434575A2 (en) 1978-09-04 1978-09-04 Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Country Status (1)

Country Link
FR (1) FR2434575A2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2481073A1 (en) * 1980-04-23 1981-10-30 Autard Henri Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing
FR2631784A1 (en) * 1988-05-31 1989-12-01 Gruet Jacques Method for preparing a deep-freezable composition for preparing lemon tart or the like, and composition according to the method
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
WO2003045155A1 (en) * 2001-11-28 2003-06-05 Anna Maria Themeli Production method for 'sweet pizza'
WO2005079587A1 (en) * 2004-01-26 2005-09-01 Carre Gourmet Diffusion Method for making a fruit pastry bar
FR3027190A1 (en) * 2014-10-20 2016-04-22 S A R L Cleret PROCESS FOR PRODUCING BRIOCHEA PASTRY AND PASTRY SO OBTAINED

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2481073A1 (en) * 1980-04-23 1981-10-30 Autard Henri Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing
FR2631784A1 (en) * 1988-05-31 1989-12-01 Gruet Jacques Method for preparing a deep-freezable composition for preparing lemon tart or the like, and composition according to the method
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
WO2003045155A1 (en) * 2001-11-28 2003-06-05 Anna Maria Themeli Production method for 'sweet pizza'
WO2005079587A1 (en) * 2004-01-26 2005-09-01 Carre Gourmet Diffusion Method for making a fruit pastry bar
FR3027190A1 (en) * 2014-10-20 2016-04-22 S A R L Cleret PROCESS FOR PRODUCING BRIOCHEA PASTRY AND PASTRY SO OBTAINED

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