Pastry product and method of making same

Details Pastry product and method of making same Pastry product and method of making same

1978-09-27

1982-12-07

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

A21D 1308

Patent

active

043627510

ABSTRACT:
A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt. part liqueur to 1 wt. part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt. % edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

REFERENCES:
patent: 3208855 (1955-09-01), Enoch et al.
patent: 3784714 (1974-01-01), McReynolds et al.
patent: 3814819 (1974-06-01), Morgan
Fahy, Cooking With Beer, 1972, Gt. Britian, pp. 106-115.
Child et al., Mastering the Art of French Cooking, vol. 2, 1974, N.Y., pp. 376-377.
Cohen, After All, 1974, N.Y., p. 22.
Fshirky, "Oscar" of the Waldorf's Cookbook, 1975, N.Y., pp. 749-750; 772-773, 778.

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