Pain de Gênes
In today's world, Pain de Gênes is a topic that has gained relevance in different areas. Its impact has been felt in society, the economy, politics and culture. As Pain de Gênes has gained importance, there has been in-depth debate, research and analysis on its implications. From different perspectives and disciplines, answers, solutions and proposals are sought to address this issue effectively. In this article, we will explore various facets of Pain de Gênes, examining its influence on the contemporary world and opening the door to reflections and discussions on its role in our present and future.
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| Alternative names | Genoa bread |
|---|---|
| Type | Cake |
| Place of origin | France |
| Region or state | Paris |
| Main ingredients | almond paste, eggs, butter |
Pain de Gênes (lit. 'bread of Genoa') is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs. It is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city's inhabitants survived largely on almonds. However, despite this it is not actually of Italian origin but French,[1] and was invented in the 1840s by Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called it gateau d'ambroise (lit. 'ambrosia cake').[2]
See also
- Genoise cake, a light sponge cake
- Genoa cake, a rich fruit cake
References
- ^ A Cake from Gourmet Magazine, May 1956 Archived 2016-10-23 at the Wayback Machine "Pain de gênes is, after all, a traditional cake. A traditional French cake" (food blog by Daytona Strong)
- ^ Cook's Info Pain de Gênes recipe & history
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