Manchette (cuisine)

Manchette is a term used in French cuisine to refer to a specific type of pastry. The term is derived from the French word for 'cuff', and it is used to describe pastries that are shaped like a sleeve or cuff. Manchettes are typically made from puff pastry, and they can be filled with a variety of ingredients, such as chocolate, fruit, or cream.

History

The exact origins of the manchette are unclear, but it is believed to have been developed in France during the 17th century. It was during this time that puff pastry was becoming increasingly popular in French cuisine, and chefs were experimenting with different ways to use this versatile dough. The manchette is thought to have been one of the results of these culinary experiments.

Preparation

To prepare a manchette, a chef will first prepare a batch of puff pastry. This involves combining flour, butter, water, and salt to create a dough, which is then folded and rolled out multiple times to create many thin layers. Once the puff pastry is prepared, it is cut into rectangles and shaped into a cuff or sleeve shape. The manchette is then filled with the desired ingredients and baked until golden brown.

Variations

There are many variations of the manchette, depending on the ingredients used for the filling. Some of the most popular fillings include chocolate, fruit, and cream, but chefs can also use savory ingredients like cheese or meat. In addition, the size and shape of the manchette can vary, with some chefs preferring to make smaller, bite-sized pastries, while others make larger, more substantial versions.

In Popular Culture

Manchettes have been featured in a number of cookbooks and cooking shows, and they are often associated with high-end, gourmet cuisine. Despite this, they are relatively simple to prepare, and they can be made at home by anyone with a basic understanding of pastry making.

See Also

• French cuisine
• Puff pastry
• Pastry

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Manchette (cuisine)

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Manchette (cuisine)

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  Rack Carré d'agneau