croustade
Sign in to saveA croustade () 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.
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Vinony's link graph records 293 inbound references to croustade, and connects out to baklava, Angel wings and cruller.
It sits within the topics Basque cuisine, Catalan cuisine and French pastries.
Vinony links it to 8 Wikipedia language editions.
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A croustade () 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.
Excerpted from Wikipedia’s “croustade” article, available under the CC BY-SA 4.0 licence.