Edge Rewrite
everything Source code View original
// HTMLRewriter · presentation

This page was redesigned at the edge.

Cloudflare fetched the original article and streamed it through HTMLRewriter to apply an entirely new visual system without rebuilding the source page.

// request.cf · coarse context

A page that knows where it met you.

Only coarse request metadata is shown. This demo does not display or persist visitor IP addresses.

Country
US
Cloudflare location
CMH
Connection
HTTP/2
Language
Not provided

Ray ID: a24f1fb7fb88c20a

Jump to content

// Workers AI · dad joke modeWhat did craquelin say to dough? You crack me up.

From Wikipedia, the free encyclopedia

Craquelin is a type of Belgian brioche, a Viennoiserie, that is filled with nib sugar.[1][2] Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar.[3] The craquelin dough will have a viennoiserie dough overlay to prevent sugar protrusion.

See also

[edit]

References

[edit]
  1. ↑ French, Headstart for Belgium: Cultural Notes. Defense Language Institute, Foreign Language Center. 1984. p. 24.
  2. ↑ Davidson, Alan (2014-08-21). The Oxford Companion to Food. OUP Oxford. p. 77. ISBN 978-0-19-104072-6.
  3. ↑ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014-07-29). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 41. ISBN 978-1-61069-221-2.


Retrieved from "https://en.wikipedia.org/w/index.php?title=Craquelin&oldid=1363961558"