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n4http://commons.wikimedia.org/wiki/Special:FilePath/Pate_feuilletee_2.jpg?width=
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Subject Item
dbpedia:Puff_pastry
rdfs:comment
In baking, puff pastry, also referred to as "pâte feuilletée," is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe.
foaf:name
Puff pastry
foaf:depiction
n7:jpg
dbpedia-owl:alias
Water dough, détrempe, pâte feuilletée
dbpedia-owl:country
dbpedia:France
dbpedia-owl:ingredient
dbpedia:Butter
dbpedia-owl:ingredientName
Butter, flour, water.
dbpedia-owl:thumbnail
n4:300
dbpedia-owl:type
dbpedia:Pastry