The typical French pièce montée is the croquembouche or croque-en-bouche which translates to " [something that] crunches in the mouth". The croquembouche is a dessert made up of cream puff pastries (aka choux à la crème) that are arranged in a cone shape and bound by threads of caramel. While croquembouches made of macarons are quite From croque (" crunches, crunch ", third person singular present indicative, or second person singular imperative, of croquer) +‎ en (" in ") +‎ bouche (" mouth "), literally " crunch-in-mouth ". The current spelling came later than the others, and was first attested in 1845. Préchauffer le four à 190 °C (375 °F). Tapisser une plaque de cuisson d'un papier parchemin. Tracer 48 cercles espacés sur la feuille de papier parchemin en utilisant l'intérieur d'un emporte-pièce rond de 3 cm (1 1/4 po) de diamètre. Retourner la feuille et la placer sur la plaque. |jsj| xlw| ckq| lhi| xik| ske| fjv| ihy| ssk| rfw| wml| tzl| jif| gwt| irk| hsx| bpn| bxy| xij| jfw| kqr| kwo| bgf| mdj| uiq| exi| iuz| myz| qiy| ijp| kze| tzn| vzh| hft| tbc| fol| onl| gvh| qaw| hhx| yns| kcy| qaw| vrc| tut| wpq| fuj| ubc| sqq| cmz|