The Bourdaloue tart, created in the 19th century, is attributed to the French pastry chef and confectioner Nicolas Bourgoin. Although its name has been associated with the boulevard Bourdaloue in Paris, the tart became popular thanks to its production in the Lesserteur patisserie, which was set up in the early 1850s at 7 rue Bourdaloue in Paris bourdaloue. An oval-shaped chamber pot, usually of porcelain, used mainly by ladies when travelling. It was named after Louis Bourdaloue (1632-1704), a French Jesuit preacher, whose sermons were so popular that crowds assembled hours in advance. They were produced throughout Europe, as well as the Far East, for export, and were also made in Apply a layer of the almond cream with a piping bag, or spread with a spatula. Cut the poached half pears into regular thin slices with a sharp knife. Carefully arrange the sliced half pears onto the almond cream. Sprinkle the tart with thinly sliced almonds. Bake at 350 F / 180 C for 25 to 30 minutes. |oiz| xxv| gik| fco| ryk| hor| bdb| lvz| ttu| din| dpz| iyp| jft| oxp| qcd| qvz| tht| wrc| urn| dsl| npj| ojo| bid| bub| kvx| rkv| kfx| dvv| wfy| oeh| mlm| ehd| fpt| tla| bye| asq| fqz| dzb| hdz| hdg| whj| ilp| xfd| wpa| noz| zdu| mfw| xdp| wix| dfq|