religieuse
Meanings
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A type of French pastry, typically shaped as a choux bun, filled with a vanilla cream or custard.
- "The bakery sold delicious religieuse pastries filled with vanilla cream."
- "She preferred the classic French religieuse pastry filled with custard over the chocolate éclairs."
Rhymes
Words rhyming with religieusevanille , pastille , cannelle , baguette
Homophones
Words having the same pronunciation but different meanings, origins, or spelling,-
Religieuse (fr) : A type of French pastry
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Religieuse (es) : A type of religious sister or nun
Variants
List of all variants of religieuse that leads to same resultreligiose
Forms
Different forms of the word (e.g., verb conjugations, plural forms, comparative/superlative forms for adjectives).The religieuse pastry can come in various forms and sizes. The most common form is the choux bun, which is a round, hollow pastry that is typically filled with cream or custard. The religieuse pastry can also come in other forms, such as éclairs, profiteroles, or beignets. The choice of form depends on personal preference and the occasion for which the pastry is being made.
Etymology
origin and the way in which meanings have changed throughout history.The term 'religieuse' comes from the French language and can be translated to 'devout' or 'religious' in English. The term was used to describe this type of French pastry due to its association with the religious orders who were known to consume such delicacies.
Related Concepts
informations on related concepts or terms closely associated with the word. Discuss semantic fields or domains that the word belongs to-
Choux pastry: Choux pastry is a type of French pastry that is made from a specific type of dough that is high in moisture content. The dough is typically piped into the desired shape, such as a choux bun or an éclair, and then baked in the oven until it is golden brown in color and crispy on the outside while still being soft and chewy on the inside. Choux pastry is typically filled with cream or custard and is often used to make classic French desserts such as religieuse, éclairs, profiteroles, and beignets.
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Crème pâtissière: Crème pâtissière, also known as pastry cream or custard cream, is a rich and creamy dessert sauce that is commonly used as a filling for various types of pastries, cakes, and puddings. Crème pâtissière is typically made by cooking a mixture of milk, sugar, cornstarch or flour, and a flavouring agent such as vanilla extract, over low heat, stirring constantly until the mixture thickens and comes to a boil. Once the mixture has reached a boil, it is removed from the heat and transferred to a clean bowl. The mixture is then allowed to cool to room temperature while being stirred constantly to prevent the formation of a skin on the surface of the mixture. Once the mixture has cooled to room temperature, it is ready to be used as a filling for various types of pastries, cakes, and puddings.
Culture
Any cultural, historical, or symbolic significance of the word. Explore how the word has been used in literature, art, music, or other forms of expression.The religieuse pastry has a rich cultural history in France. It is believed that this type of pastry originated in the monasteries and convents of France during the 17th and 18th centuries. The monks and nuns would make these pastries as a source of sustenance and income. The religieuse pastry became a popular dessert in France and continues to be a beloved classic to this day.
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