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Pâté Lorrain is a French dish consisting of marinated meat that is wrapped in puff pastry. In traditional French cuisine, the meat needs to be a mixture of pork and veal, although modern recipes also suggest other varieties, such as rabbit or chicken.
The meat is sliced and marinated in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots. Before baking, it is completely enclosed in puff pastry. The dish is usually associated with Baccarat, a commune located in the Lorrain region.
MAIN INGREDIENTS
Palmiers are a delectable snacks made from puff pastry that are sprinkled with sugar, rolled, and then cut into slices. Due to its shape, palmiers have been given a variety of nicknames; pig's ears, elephant ears, glasses, and palm leaves to name a few.
These simple pastries are often paired with coffee or tea, and can be further enriched with the addition of sweet or savory spices and fillings.
Jalousies are simple sweet pastries originating from France. They consist of bands of puff pastry filled with either jam or apple purée. They can be large or small. Jalousies are slashed in order to resemble a window shutter or horizontal blinds (also jalousie in French).
Once baked, the pastries are left to cool down to room temperature, and they're then served, sometimes with a scoop of ice cream for the best experience. Nowadays, jalousies are also filled with non-traditional ingredients such as other types of fruit, walnuts, almonds, or mascarpone, and there are even some savory versions filled with potatoes, onions, bacon, and cheese.
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