Croustade
Culinary term for a crust or pie-crust of any type
-
Media: Croustade
A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
The term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.[1]
Notes
References
- Escoffier, Auguste (1903). Le Guide Culinaire. Paris: Flammarion.
- Larousse Gastronomique. Translated from the French, Librairie Larousse, Paris (1938). Crown Publishers. 1961.
{{cite book}}: CS1 maint: others (link) - Skeat, Walter William (1911). A Concise Etymological Dictionary of the English Language. New York: American Book Company.
Wikimedia Commons has media related to Croustades.
- v
- t
- e
- Pastries
- list
- Chinese flaky pastry
- Choux pastry
- Filo
- Flaky pastry
- Hot water crust pastry
- Pan dulce
- Puff pastry
- Shortcrust pastry
- Beignet
- Bossche bol
- Chouquette
- Croquembouche
- Éclair
- Gougère
- Karpatka
- Lady's navel
- Moorkop
- Nun's puffs
- Paris–Brest
- Pommes dauphine
- Profiterole
- Religieuse
- St. Honoré cake
- Alexandertorte
- Allerheiligenstriezel
- Apple strudel
- Azerbaijani pakhlava
- Bakewell pudding
- Banket
- Baklava
- Bánh pía
- Banitsa
- Bear claw
- Belokranjska povitica
- Bethmännchen
- Bierock
- Bizcocho
- Boyoz
- Briouat
- Bruttiboni
- Bulemas
- Bundevara
- Chorley cake
- Coca
- Coulibiac
- Coussin de Lyon
- Cream horn
- Cremeschnitte
- Croline
- Cronut
- Cruller
- Cuban pastry
- Curry beef turnover
- Curry puff
- Dabby-Doughs
- Dutch letter
- Eccles cake
- Empanada
- Ensaïmada
- Fa gao
- Fazuelos
- Fig roll
- Fish-shaped pastry
- Flaó
- Flia
- Flies' graveyard
- Franzbrötchen
- Gâteau Basque
- Gibanica
- Gözleme
- Gundain
- Gustavus Adolphus pastry
- Haddekuche
- Haitian patty
- Hellimli
- Heong Peng
- Huff paste
- Hwangnam-ppang
- Jachnun
- Khachapuri
- Knafeh
- Kitchener bun
- Klobásník
- Knieküchle
- Kolach
- Kroštule
- Kürtőskalács
- Lattice
- Leipziger Lerche
- London Cheesecake
- Lukhmi
- Ma'amoul
- Makroudh
- Malsouka
- Mandelkubb
- Mantecada
- Marillenknödel
- Mekitsa
- Miguelitos
- Milhojas
- Milk-cream strudel
- Mille-feuille
- Moorkop
- Mouna
- Napoleonka
- Nokul
- Öçpoçmaq
- Pain à la grecque
- Pan dulce
- Pastel
- Pastizz
- Pastry heart
- Pasty
- Pâté chaud
- Peremech
- Pirog
- Pirozhki
- Plăcintă
- Pop-Tarts
- Prekmurska gibanica
- Profiterole
- Punsch-roll
- Punschkrapfen
- Quesito
- Remonce
- Roti tissue
- Roze koek
- Runeberg torte
- Runza
- Sad cake
- Samosa
- Schaumrolle
- Schnecken
- Schneeball
- Schuxen
- Şöbiyet
- Sou
- Spritzkuchen
- Streusel
- Strudel
- Stutenkerl
- Sweetheart cake
- Tahini roll
- Toast'em Pop Ups
- Toaster pastry
- Toaster Strudel
- Tompouce
- Torpedo dessert
- Tortell
- Tortita negra
- Tu
- Turnover
- Uštipci
- Vatrushka
- Veka
- Vetkoek
- Yurla
- Zeeuwse bolus
- Žemlovka
| Chinese |
|
|---|---|
| Filipino | |
| French |
|
| Greek | |
| Indonesian | |
| Iranian | |
| Italian |
|
| Romanian | |
| Scandinavian |
|
| Swiss |
|
| Taiwanese | |
| Turkish |
topics
- Confectionery
- Crust
- Custard
- Doughnut
- Konditorei
- Kuo Yuan Ye Museum of Cake and Pastry
- List of cakes
- List of choux pastry dishes
- List of desserts
- List of fried dough foods
- List of pies, tarts and flans
- List of poppy seed pastries and dishes
- Pastry bag
- Pastry blender
- Pastry brush
- Pastry chef
- Pastry fork
- Pâtisserie
- World Pastry Cup
Food portal
Category- Commons
Cookbook
WikiProject
