Petit gâteau: Difference between revisions
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{{Short description|Chocolate dessert}} |
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{{Distinguish|Molten chocolate cake}} |
{{Distinguish|Molten chocolate cake}} |
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| caption = Petit gâteau served with vanilla ice cream |
| caption = Petit gâteau served with vanilla ice cream |
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| alternate_name = Chocolate fondant, fondant au chocolat |
| alternate_name = Chocolate fondant, fondant au chocolat |
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| country = |
| country = France |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[Dessert]] |
| type = [[Dessert]] |
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| served = Hot |
| served = Hot |
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| main_ingredient = [[Chocolate |
| main_ingredient = [[Chocolate]] and [[wheat flour]] |
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| variations = |
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A '''petit gâteau''' ({{lit|small cake}}; plural: ''petits gâteaux''), is |
A '''petit gâteau''' ({{lit|small cake}}; plural: ''petits gâteaux''), is a small cake. In French-speaking countries a [[dessert]] of a ''petit gâteau'' with chocolate is referred to as "gâteau [[fondant]] au chocolat" or simply "chocolat fondant" ("melting chocolate").<ref>{{Cite web |last=Charmoy |first=Maud |date=2018-03-22 |title=Les recettes de gâteau au chocolat préférées des grands chefs pâtissiers |url=https://www.vogue.fr/lifestyle/food/diaporama/les-recettes-de-gateau-au-chocolat-des-grands-patissiers/49791 |access-date=2024-05-22 |website=Vogue France |language=fr-FR}}</ref> |
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In the United States a dessert by the name "petit gâteau" has been popularized by some New York City restaurants since the 1990s. It is composed of a small [[chocolate cake]] with crunchy rind and creamy filling that is conventionally served hot with [[vanilla]] [[ice cream]] on the side. Variations have come to include fruits and even alcoholic beverages, such as [[whisky]].<ref name=":0">{{Cite web |title=Pontifícia Universidade Católica de São Paulo |url=https://www5.pucsp.br/maturidades/sabor_saber/petit_gateau35.html |access-date=2024-05-22 |website=www5.pucsp.br}}</ref> |
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== Origin == |
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This dessert has also been known to be made using [[crêpe]]s, in which case it consists of multiple crêpes stacked on one another separated by some kind of filling such as warm [[jam]] or [[berries]]{{Citation needed|date=October 2020|reason=Which name(s) is/are used for the dish comprising crepes, and is there evidence of a common evolution rather than the name being extended?}}. |
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The chef [[Olivier Anquier]] once said that nobody knows how it came about. Although some stories say that the "petit gâteau" was born in France, there are those who say that it was created by chance by the French chef based in New York, [[Jean-Georges Vongerichten|Jean-Georges Vongetrichten]], when he made a mistake with the amount of flour. Another version says that this chocolate cookie with a crunchy shell and creamy filling was created in the United States when an apprentice chef overheated the oven. Customers loved it and it became popular in the 1990s, arriving in Brazil around 1996. Others say it was created by French chef [[Michel Bras]] in a small, hidden restaurant in France and adapted and brought to Brazil by chef [[Érick Jacquin]], a Frenchman who settled in São Paulo.<ref name=":0" /> |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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== References == |
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{{Reflist}} |
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* [[List of desserts]] |
* [[List of desserts]] |
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{{DEFAULTSORT:Petit gateau}} |
{{DEFAULTSORT:Petit gateau}} |
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[[Category:Chocolate desserts]] |
[[Category:Chocolate desserts]] |
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{{france-dessert-stub}} |
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Revision as of 01:52, 22 May 2024
 Petit gâteau served with vanilla ice cream | |
| Alternative names | Chocolate fondant, fondant au chocolat |
|---|---|
| Typ | Dessert |
| Place of origin | Frankreich |
| Serving temperature | Hot |
| Main ingredients | Chocolate and wheat flour |
A petit gâteau (lit. 'small cake'; plural: petits gâteaux), is a small cake. In French-speaking countries a dessert of a petit gâteau with chocolate is referred to as "gâteau fondant au chocolat" or simply "chocolat fondant" ("melting chocolate").[1]
In the United States a dessert by the name "petit gâteau" has been popularized by some New York City restaurants since the 1990s. It is composed of a small chocolate cake with crunchy rind and creamy filling that is conventionally served hot with vanilla ice cream on the side. Variations have come to include fruits and even alcoholic beverages, such as whisky.[2]
Origin
The chef Olivier Anquier once said that nobody knows how it came about. Although some stories say that the "petit gâteau" was born in France, there are those who say that it was created by chance by the French chef based in New York, Jean-Georges Vongetrichten, when he made a mistake with the amount of flour. Another version says that this chocolate cookie with a crunchy shell and creamy filling was created in the United States when an apprentice chef overheated the oven. Customers loved it and it became popular in the 1990s, arriving in Brazil around 1996. Others say it was created by French chef Michel Bras in a small, hidden restaurant in France and adapted and brought to Brazil by chef Érick Jacquin, a Frenchman who settled in São Paulo.[2]
See also
References
- ^ Charmoy, Maud (2018-03-22). "Les recettes de gâteau au chocolat préférées des grands chefs pâtissiers". Vogue France (in French). Retrieved 2024-05-22.
- ^ a b "Pontifícia Universidade Católica de São Paulo". www5.pucsp.br. Retrieved 2024-05-22.
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