Pastry waffle

Abstract

Device for tasting a fine pastry with the fingers. The invention relates to a device for tasting a fine pastry cleanly with the fingers and without the risk of it breaking under the pressure of the fingers or teeth. It consists of a waffle base (1) offering thick, clean, neat and resistant walls (5) allowing a clean and easy grip (6), as well as a rigid texture on the outside and soft on the inside (7), allowing support for the pastry components (3) and flexible resistance to the pressure of the fingers (8) and teeth respectively. The device according to the invention is particularly intended for tasting fine pastries during events in a standing position such as cocktails. Figure for the abstract: [Fig.3]

Description

Title of the invention: Pastry waffle

[0001] The present invention relates to a fine pastry mounted on a waffle base allowing it to be eaten cleanly and comfortably with your hands.

[0002] Fine pastries are usually mounted on a crumbly base superimposed with layers of desserts that do not allow for clean tasting with the hands.

[0003] Thin tarts are usually made on a solid but very fragile tart base which breaks quickly when touched by the mouth and pressure from the fingers.

[0004] The pastry waffle according to the invention makes it possible to overcome this drawback. The pastry comprises a waffle base on which the various pastry components are mounted. The texture of the waffle base of this pastry allows both easy and clean gripping and resistance to tooth pressure while preserving the flavors of a fine pastry.

[0005] The accompanying drawings illustrate the invention.

[0006] [Fig. 1] represents a bird's eye view of the Pastry Waffle

[0007] [Fig.2] represents a sectional view of the Pastry Waffle

[0008] [Fig.3] represents a variant of the grip of the pastry waffle

[0009] With reference to these drawings, the Pastry Waffle comprises a waffled pastry base (1), the cavities of which are filled with a praline or frangipane type tart base (2). The pastry components (3) are assembled using a piping bag superimposed on the waffled base and its filling (4) and made with round and fluted nozzles ensuring a visual worthy of a traditional fine pastry.

[0010] The recipe for the waffle base of this pastry makes it possible to obtain a creation offering a solid and crispy exterior while retaining a soft interior, and ensuring both support for the pastry components and a flexible structure resistant to pressure inflicted by gripping or teeth.

[0011] In the gripping variant of the Pastry Waffle according to [Fig.2], this is then facilitated by the thick, clean, neat and resistant walls of the waffle base (5) ensuring a clean, comfortable and secure hold of the pastry by the fingers for optimal tasting of the textures and flavors offered by the fine pastry.

[0012] As a non-limiting example, the embossed base of this pastry has a diameter of 8 centimeters according to [Fig.l], in perfect alignment with the fine pastry while allowing easy gripping thanks to its thick, clean, neat and resistant walls (5).

[0013] As a non-limiting example, the recipe for the flexible and resistant waffle base is as follows: 1. Ingredients • 500g of T45 white flour • 200g of semi-salted butter • 200g of skimmed milk • 40g of brown sugar • 7g of instant baker's yeast • HOg of whole eggs • 30g of inverted sugar • 150g of granulated sugar 1. Technique • Mix the powders (flour, brown sugar and instant yeast); • Pour the powders with the milk, inverted sugar and eggs into the bowl of a food processor fitted with a dough hook and mix for 5 minutes at the slowest speed; • Soften the butter without melting it and add it to the dough obtained in the robot then continue to mix for 10 minutes. • Leave the dough to rest in the open air for 1 hour 30 minutes; • Degas the dough with a spoon and add the granulated sugar while still kneading the dough; • Cut the dough into 50g pieces, form them into a thick disc 7cm in diameter and 2cm thick, and leave to rest for 20 minutes; • Heat the waffle iron to a medium temperature and place a microfibre cloth on the handle of the waffle iron; • Place the dough on the plate, close the waffle iron, leaving the upper part of the waffle iron resting on the cloth; • Cook for 2 minutes 30 seconds; • Remove the waffle base from the waffle iron and leave to stand in the open air for 5 minutes; • Place the waffle base in an airtight container until ready to use for filling and assembling the pastry components.

Claims

Claims

1. Device for tasting a fine pastry with the fingers, characterized in that it comprises a waffle base (1) on which the pastry components (3) are mounted.

2. Device according to Claim 1 characterized in that the embossed base of the pastry (1) has thick, clean and resistant walls (5).

3. Device according to Claim 2 characterized in that the gripping of the pastry (6) is facilitated by the mentioned walls (5).

4. Device according to Claim 1 characterized in that the texture of the embossed base of the pastry (1) provides external rigidity (7) while maintaining softness inside.

5. Device according to Claim 4, characterized in that the pressure exerted by gripping (6) or by contact with the teeth during tasting cannot break the resistant and flexible structure (8) of the embossed base of the pastry.

6. Device according to Claim 1 characterized in that the fine pastry obtained is completely new by its association of embossed base and pastry components as well as its use in the world of pastry making.

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