 | This article needs additional citations for verification. (June 2017) |
 Pear-shaped croustade | |
| Place of origin | France |
|---|---|
| Main ingredients | Flaky pastry or puff pastry |
A croustade (Occitan: crostada) is a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
This French culinary term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.[1]
Recipe
[edit]- 300 gr flour + extra for rolling
- 1 generous pinch of salt
- 300 gr unsalted butter (note:European butter is higher in butterfat)
- 150 ml cold water
- 100 gr white granulated sugar[2]
Notes
[edit]- ^ Skeat: 1911. Page 125.
- ^ "La Croustade aux Pommes". Relais de Camont. 2019-01-23. Retrieved 2026-01-11.
References
[edit]- Escoffier, Auguste (1903). Le Guide Culinaire. Paris: Flammarion.
- Larousse Gastronomique. Translated from the French, Librairie Larousse, Paris (1938). Crown Publishers. 1961.
{{cite book}}: CS1 maint: others (link) - Skeat, Walter William (1911). A Concise Etymological Dictionary of the English Language. New York: American Book Company.
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