culinary tours gorgonzola puffs

Culinary Tours Gorgonzola Puffs with Caramelized Onions 6 oz

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Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

• Eggs Contains
• Milk Contains
• Wheat Contains
• Contains: egg, milk, wheat.

Sat Fat (g)

Sodium (mg)

Total Sugars (g)

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.

• Enriched Wheat Flour
• Wheat Flour
• Malted Barley Flour
• Reduced Iron
• Thiamine Mononitrate
• Butter [Pasteurized Cream]
• Pasteurized Whole Milk and Cream
• Stabilizer [Locust Bean Gum]
• Pasteurized Milk
• Cheese Cultures
• Enzymes and Less than 2% of the Following:
• Corn Starch
• Potato Starch
• Unsalted Butter (Pasteurized Cream)

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.

• Eggs|Contains Eggs Contains
• Milk|Contains Milk Contains
• Wheat|Contains Wheat Contains
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• Culinary Tours Gorgonzola Puffs with Caramelized Onions

Culinary Tours Gorgonzola Puffs with Caramelized Onions (011225245398)

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GORGONZOLA PUFFS WITH CARAMELIZED ONIONS, CARAMELIZED ONIONS

Nutrients (per serving), frequently asked questions reguarding this product.

How many Calories are in this product?

250.04 KCAL per serving

How many carbohydrates are in this product?

13.9992 G per serving

How much total fat is in this product?

15.998 G per serving

How much protien is in this product?

5.9964 G per serving

How much sugar is in this product?

1.9988 G per serving

How much salt is in this product?

310.08 MG per serving

How much fiber is in this product?

0 G per serving

How much cholesterol is in this product?

60.04 MG per serving

How much calcium is in this product?

67.64 MG per serving

Nutrition Directory

Culinary Tours Gorgonzola Puffs With Caramelized Onions Nutrition Facts

Below are the nutrition facts and Weight Watchers points for a serving of Culinary Tours Gorgonzola Puffs With Caramelized Onions.

Culinary Tours Gorgonzola Puffs With Caramelized Onions Calories

There are 250 calories in a serving of Culinary Tours Gorgonzola Puffs With Caramelized Onions. Most of those calories come from fat (64%).

*All percent daily value figures are based on a 2,000 calorie diet.

Culinary Tours Gorgonzola Puffs With Caramelized Onions Weight Watchers Points

Weight Watchers Freestyle Points: 11

Weight Watchers SmartPoints: 11

Weight Watchers PointsPlus: 6

A serving of Culinary Tours Gorgonzola Puffs With Caramelized Onions contains 11 Weight Watchers SmartPoints, 6 PointsPlus and 11 SmartPoints.

Culinary Tours Gorgonzola Puffs With Caramelized Onions Ingredients

Culinary Tours Gorgonzola Puffs With Caramelized Onions contains the following ingredients:

Gorgonzola Puffs with Caramelized Onions

Culinary Tours

4 pieces of gorgonzola puffs with caramelized onions (Culinary Tours) contains 250 Calories. The macronutrient breakdown is 25% carbs, 64% fat, and 11% protein. This has a relatively high calorie density, with 329 Calories per 100g.

Amount Unit grams pieces

Nutrition Facts

For 4 pieces of gorgonzola puffs with caramelized onions (76g)

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Gorgonzola Puffs Save

Ingredients in this recipe.

• 1 large shallot , finely chopped
• 1 tablespoon unsalted butter
• 1½ cups water
• 1½ teaspoons coarse sea salt
• 2 large eggs , separated, at room temperature
• 3 ounces gorgonzola , crumbled
• Butter or nonstick vegetable oil spray, for preparing the muffin pans
• Freshly ground white pepper
• ½ cup freshly grated Parmesan cheese
• ½ cup polenta or coarsely ground yellow cornmeal

Recipe Preparation

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Gorgonzola puffs with caramelized onions by CULINARY TOURS

Gorgonzola puffs with caramelized onions by culinary tours nutrition facts and analysis per 4 pieces (76.0 g), foods related to gorgonzola puffs with caramelized onions by culinary tours.

Puff Pastry with Pears Gorgonzola and Walnuts

I have Fall on my mind and the promise of cooler weather and all the eats that come along with the change of seasons. This beautiful Puff Pastry with Pears, Gorgonzola and Walnuts is a perfect recipe to kickoff the start of the Fall season. The official start of Fall is September 22nd but you wouldn’t know; it’s 100+ degrees in Los Angeles today. Feels like Fall weather is far away…but we know it’s peaking around the corner.

This beautiful savory puff pastry is easy and elegant. It’s a beautiful starter or a great addition to a charcuterie board. It has the sweetness of ripe pear, the saltiness of gorgonzola and the earthiness of walnuts and roasted walnut oil. I serve it with simply dressed arugula for a peppery finish and a drizzle of raw honey. It’s a perfect match.

Preparing Puff Pastry with Pears Gorgonzola and Walnuts

Preheat the oven to 425°.

This is a snap to prepare: Defrost puff pastry to package instructions, about 20 minutes. Once it’s ready to work with, roll the dough to fit an 13″ x 18″ (half sheet) rimmed sheet pan. Be sure to line your sheet pan with parchment first or use a non stick baking mat.

Once your dough is rolled and into your pan, it’s time for the toppings. I use La Tourangelle Roasted Walnut Oil and lightly brush on the dough. Next, the thinly sliced pears, onions and top with gorgonzola, walnuts and a few leaves of fresh Thyme. I add a pinch of salt and pepper and a tiny bit more roasted walnut oil. You can opt for using an egg wash for the edges..this will produce a more browned, golden shine. I’ll be honest, sometimes I use it and sometimes I don’t.

Bake for about 20 minutes. The pastry will be done when it’s puffed and golden.

Substitutions

You can customize this to your liking. I love flavored oils and the taste of Walnut Oil is one of my top faves. You can substitute with something flavorful like Hazelnut Oil or even something herbal like Basil Oil. I like the sharp taste of red onions on this to layer flavors of the sharp Gorgonzola cheese and onion with the earthiness of walnuts. Red pears are the sweetest especially in season and pairs well, (didn’t mean that 😂) with the buttery, flaky pastry. What other cheeses work with this? Some creamy Brie, Gruyere, even some Extra sharp cheddar. Any pear will work, but make sure it’s ripe. Very thinly sliced apples would be amazing on this as well. Don’t like Walnuts? Try Pecans, Hazelnuts, Macadamia Nuts or Pine nuts. This is truly a clean slate to make your work of art. As I mentioned before, I top mine with simply dressed Arugula, but you can use baby greens, micro greens, or spinach.

And here you have a beautiful, savory Puff Pastry with Pears, Gorgonzola and Walnuts!

If you love Puff pastry and looking for a sweet treat, check out our Easy Apple Pie Puff recipe, these are so tasty!

Inspired by this recipe? Make sure to mention us or tag us on  Instagram .  All content and photographs ©Claudia’s Table and claudiastable.com

Puff pastry with Pears Gorgonzola and Walnuts

• half sheet rimmed baking sheet

Ingredients    1x 2x 3x

• 1 puff pastry
• 1 whole red pear sliced vertically
• 1/4 cup red onion thinly sliced, you only need a few rings of the onion
• 1/8 cup walnuts chopped
• 1 tbsp roasted walnut oil 2 tsp for the pastry and 1 tsp for drizzle
• 1/2 cup gorgonzola crumbled
• 1 tbsp honey raw
• 3 cups arugula see notes for dressing
• 1 sprig Thyme, fresh leaves only
• 1 whole egg white only
• 1 tbsp water

Instructions  

• Preheat oven to 425 degrees
• Defrost puff pastry to package instructions. 
• Line your sheet pan parchment paper
•  Roll the dough to fit an 13″ x 18″ (half sheet) rimmed sheet pan
• Once your dough is rolled and into your pan, it’s time for the toppings.
• Brush the dough lightly with Roasted walnut oil.
• Add the thinly sliced pears and onions.
• Top with gorgonzola, walnuts and a few leaves of fresh Thyme.
• Add a pinch of salt and pepper.
• Drizzle a tiny amount of roasted walnut oil on top.
• In a small bowl, whisk egg and water.
• Using a pastry brush, brush egg white mixture onto the edges of the puff pastry. This will give you a golden brown sheen.
• Bake for 20-25 minutes or until pastry is puffed and golden. Remove from oven.
• Place on a platter and drizzle with raw honey.
• Cut into 8 wedges.
• Serve with lightly dressed arugula on the side.

Nutritional information is calculated online and should be used as a guide.

All content and photographs ©Claudia’s Table and claudiastable.com

For more small bites, try our Grilled Baby Peppers with Mozzarella or Whipped Feta and Yogurt Dip.

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Gorgonzola and Caramelized Onion Tartlets

November 13, 2016 · By Michelle

Gorgonzola caramelized onion tartlets are bite-sized flaky treats that you must have for your holiday appetizer spread.  They are easy to make and have only five main ingredients.  This is my favorite time of year.  I love going to holiday parties.  They seem to be more about the cocktails and appetizers than anything else.  It is kind of like the cocktail hour at a wedding…it is always the best part.

Gorgonzola caramelized onion tartlets will fly off the dish at your next holiday party.

One word of advice on these bad boys…do not add any additional salt.  The prosciutto gives them a salty kick.  They do not want them to taste like the ocean.  And, in my opinion, they are not the same if you omit the caramelized onions.  I make some for my husband without them (he does not like onions…I know, what is wrong with him), and they just do not taste the same.  Although, he never complains.  To each his (or her) own.

So when you make these for your next gathering, I suggest doubling the recipe.  And it is imperative that you put some aside for yourself.  Because they won’t last for too long.  When people see cheesy puffed appetizers with cured meat, its all over.  Consider them gone. I can guarantee you that.  Of course, you can make it vegetarian, without the prosciutto.  The caramelized onions are a non-negotiable, the prosciutto is up to you.  I like it because it adds a salty kick.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 24 tartlets

Ingredients

• 1 box puff pastry (there should be two sheets of it)
• 1 container mascarpone cheese (8 ounces)
• 1/3 cup crumbled gorgonzola cheese
• 3 slices prosciutto
• 1/2 large sweet onion
• 1 tablespoon brown sugar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Instructions

• Preheat the oven to 375 degrees.
• Allow the puff pastry to defrost (about 45 minutes).
• Once defrosted, lay out the puff pastry on a lightly floured surface.
• Use a 2 inch round cookie cutter and cut circles into both sheets of puff pastry (you should get 24).
• Slice half a sweet onion into rings.
• In a medium saute pan, heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter.
• Cook onions until translucent.
• Add 1 tablespoon brown sugar.
• Cook until onions are brown and caramelized, about 30 minutes. Remove from heat.
• In a medium bowl, mix the mascarpone cheese, gorgonzola cheese, salt and pepper. Mix until well blended.
• Push each circle of puff pastry into the bottom of a mini muffin tin.
• Add a small amount of caramelized onion, a small piece of prosciutto and a teaspoon of the mascarpone/gorgonzola mixture.
• Bake for 30 minutes, or until the tops are slightly browned.

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Nutrition Facts

Serving Size

4 pieces (76g)

Amount per serving

% Daily Value *

Total Fat 16 g

Saturated Fat 12 g

Trans Fat 0 g

Cholesterol 60 mg

Sodium 310 mg

Total Carbohydrate 14 g

Dietary Fiber 0 g

Total Sugars 2 g

Includes 1 g Added Sugars

Protein 6 g

Vitamin D 0 IU

Calcium 68 mg

Potassium 159 mg

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Using default Daily Values from FDA.

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Fill in the form below to see personalized Daily Values. These are created using Dietary Reference Intakes (DRIs) , estimates of caloric requirements , and other tools. Consult a medical professional before making any changes to your diet. This is not medical advice.

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Detailed Nutrient Information

Fats and fatty acids, proteins and amino acids, carbohydrates and sugars.

INGREDIENTS: PUFF PASTRY (WHITE WHEAT FLOUR [WHEAT FLOUR ENRICHED {NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, MALTED BARLEY FLOUR, ASCORBIC ACID {VITAMIN C AS DOUGH CONDITIONER}], WATER, BUTTER [PASTEURIZED CREAM], SALT), CREAM CHEESE (PASTEURIZED CULTURED CREAM AND MILK, CHEESE CULTURE, SALT, CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS), ONION, GORGONZOLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN), EGGS, SUGAR, BUTTER (PASTEURIZED CREAM).

Serving Sizes

• 4 pieces (76 g)

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of macros.

• Moderate Protein

Recommended Protein Powder

Shop for high-quality whey protein supplements at Transparent Labs.

Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.

100g of Gorgonzola Puffs with Caramelized Onions contains 7.9g of protein, which is about the same as 1.3 eggs, 0.3 chicken breasts, or 0.6 cups (153g) of black beans.

Profile of Carbohydrates in Item

Fraction of carbs by type.

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

• 14g per 4 pieces

Profile of Fat in Item

Types of fats.

High in Saturated Fat.

• Too much can raise LDL ("bad") cholesterol

Zero Trans Fat.

High in Cholesterol.

Amino Acid Protein Calculator

• Amino Acids
• Calories 250 13% DV
• Protein 6 g 12% DV
• Carbs 14 g 5% DV
• Fat 16 g 25% DV
• Fiber -- g --% DV
• Sugar -- g --% DV

Total Recommended Daily Intake

• Cystine --% RDI --mg
• Histidine --% RDI --mg
• Isoleucine --% RDI --mg
• Leucine --% RDI --mg
• Lysine --% RDI --mg
• Methionine --% RDI --mg
• Phenylalanine --% RDI --mg
• Threonine --% RDI --mg
• Tryptophan --% RDI --mg
• Tyrosine --% RDI --mg
• Valine --% RDI --mg

Table Legend

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• Foods With the Highest Lysine to Arginine Ratio
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• Vegetarian Protein Food Sources
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• Low Methionine Foods
• Low Isoleucine Foods
• Vegetarian Foods High in Iron
• Vegetarian Vitamin B12 Foods

Bitter Butter

The Unsweet History of Pastries

Who Really Invented Puff Pastry? (Part 1)

Puff pastry isn’t JUST for croissants. Arguably, it’s the foundation of many, many pastries as we know them today. It’s a technique that lets you enjoy warm, flaky layers of dough instead of literally everything being a biscuit.

But if you Google “Who invented puff pastry?” right now, the answer you get is Claudius Gele. And that’s SUPER wrong. Like, wildly wrong. Because Claudius Gele didn’t exist.

Insisting that a dead white guy didn’t invent puff pastry might seem like yelling at a cloud.  Who cares, right? Isn’t that just…croissant dough?  Dressler, we have bigger fish to fry here.

But here’s the thing–puff pastry is a majorly important technique, not a one-off party trick. We see it in bakeries, coffee shops, store-bought dough. It’s a huge part of our culinary landscape, so whoever pioneered the technique has influenced the way we eat today to a mind-boggling degree.

How in the world did a technique like this get so badly misattributed? And who is ACTUALLY responsible for that happy little pain au chocolat you’re eating while you read this at a cafe?

Part 1/4: In which a French man named Claude Lorrain might have briefly been a pastrycook’s apprentice.

People say (incorrectly) that Claudius Gele invented puff pastry in 17th-century France, as an apprentice to a pastry chef. If you start digging, it seems like this myth popped up online about 15 years ago–but it actually goes back further.

The “Claudius Gele” story is twinned up with a much older myth–the legend that famous painter Claude Lorrain (also known as Le Lorrain in some circles) invented puff pastry.

This is also almost definitely false.

Basically, Claude Lorrain  might have been an apprentice to a pastrycook as a kid, but that’s even a little shaky. In a biography from 1887 , the author lists two wildly different accounts of Lorrain’s early life.

The tellers of both accounts agree on one main point–that Claude was an apprentice to  someone at a fairly young age, and then at some point ended up in Rome, on the doorstep of Agostino Tassi, a fucking giant creep (see note) and a Perugian landscape painter.

But from there, the paths diverge  pretty sharply.

Claude Lorraine’s Early Life, Version 1

Joachim von Sandrart, an artist and Claude’s extremely close friend, based on the way Sandrart fawns over him in his encyclopedic “ Teutsche Academie ,” tells the pastrycook story.

That (paraphrased) account tells of a young Claude Lorrain who just didn’t click with school at  all. He wasn’t improving in the least, so his parents plucked him out and had him apprentice to a pastrycook. Years later, he left for Rome with a bunch of pastrycook friends, but couldn’t get a job in a bakery because he couldn’t speak Italian.

Agostino Tassi, the aforementioned creep, hired him “ to grind his colors, and to do all the household drudgery. ” There’s some speculation that “household drudgery” included cooking, but it appears pastries kind of fell by the wayside.

NOTE: In 1612, Tassi raped a previous apprentice, Artemisia Gentileschi. ( Details of the trial are here , but serious trigger warnings for graphic details.) She is an art-historical badass . I’d go on about her more if this were an art history blog, but it’s NOT, so read her Wikipedia page and the links in the biography.

Claude Lorraine’s Early Life, Version 2

The other account is from  Filippo Baldinucci, who got his info from Lorrain’s grand-nephew–included in his ‘Notizie de’ professori del disegno.’ And THIS account makes no mention of pastry-cooking at all, but says instead that he got to Tassi’s door via a relative who worked as a lace merchant.

After that, the accounts link back up–Claude Lorrain became a world-renowned landscape painter. Sandrart was totally into his paintings. The 1830 Edinburgh Encyclopedia describes him as a “genius”–and then also adds that his one apparent flaw was with “the figures, which are positively lumpish and bad , and not unlike the productions of his first profession. ”

Daaaaaaang,  Claude, you need some  ice for that burn?

(Emphasis mine.)

So, okay. Even if he WAS a pastrycook’s apprentice at some point, it doesn’t sound like he was a world-class one. Which is okay. You’re a world-class landscape painter! You don’t need BOTH.

Part 2/4: In which, despite everything we just went over, everyone decides that Claude Lorrain DEFINITELY invented puff pastry.

It’s a little unclear how, exactly, this myth picked up steam.

Charles H. Caffin’s 1915 book  How to Look at Pictures says exactly what was in the last section–that he might have been apprenticed to a pastry cook as a child.

But then a 1923 French periodical claims Claude Lorrain as the inventor of puff-pastry (feuilletage  in French).

A 1933 book hops back off the rumor train and calls the idea that Lorrain was  ever a pastry cook “ a doubtful tradition,”  but then more sources ( 1975 New Yorker , 1984 magazine article , 1986 book ) start jumping back on board with the (mis)attribution. None of them are hard-and-fast, but they say things like the invention of puff pastry is “generally attributed” to Claude Lorrain.

(This is my personal opinion, but in some ways, these “general attributions” seem like they do a surprising amount of harm because it takes all the fact-checking burden off the writer while continuing to spread misinformation.)

This groundless attribution continues in kind of a low-grade way until 2001, when everything changes…because of a typo.

Part 3/4: In which Claude Lorrain becomes Claudius Gele.

So if you’ve been clicking on the links as we go along, you might have figured out the Big Twist already. Claude Lorrain’s birth name was actually Claude Gelee.

And on one sunny March day in 2001, The Kitchen Project posted an article about puff pastry that seems to be the seed for a whole new crop of untruth.

This is my hunch–that Claudius Gele is a typo, born out of the mythos surrounding Claude Lorrain/Gelee. And it’s not a totally-out-there typo! Aside from the very-close Gele/Gelee part of the name, Claude’s friend Sandrart refers to him (in German) as “Claude Gilli,” which got translated into “Claudius Gillius” in the Latin version of his encyclopedia.

But it’s still just a typo. And not that Claude Lorrain’s so-called puff pastry expertise had any basis in history, but the Claudius Gele story has even less credence. But it does seem very confidently made up, which is probably why it caught on. Confidence, people!

The entire Claudius Gele story, if you’re curious:

In 1645, a (presumably young) man named Claudius Gele took on an apprenticeship with a French pastry cook (unnamed). At the time, Claudius’s father was sick, and had been instructed to only eat a diet of flour, water, and butter.

Claudius wanted to bake something special for his sick father that met his dietary requirements, and so he (accidentally, in some versions of the story) mixed together the flour and water and folded the dough around the butter. And then rolled it out, and refolded it, and refolded it again, creating a laminated dough.

His pastry master/boss/chef said “NO! Don’t put that in the oven! All the butter’s going to run out of the bread!”

But Claudius did it anyway, and both he and his unnamed boss-person were AMAZED and DELIGHTED at the puffy, buttery bread that came out of the oven. (No comment from Claudius’s father.)

After his internship, Claudius took his Amazing and Groundbreaking Recipe to Rosabau Patisserie in Paris, where he made them piles of money. Then, he left for Florence, where he worked at the Mosca Brothers Bakery, and made them piles of money–but the Mosca Brothers took credit for the recipe. Alas!

Despite having his recipe stolen (??), Claudius died in 1682, a “highly regarded artist.”

Intermission: Here are all the things that don’t add up with that Claudius Gele story.

Aside from the fact that clearly Claudius Gele is not a real person, and that there’s not even solid undisputed evidence that the person he was based on (if you can call it that) was ever a pastrycook’s apprentice, this story’s pretty silly.

I mean, look, I love a good story as much as the next person, but there’s so much about this story that makes zero sense.

Plot-wise, the characters are a little shaky. Why doesn’t the pastry cook get a name, and what was his go-to pastry strategy that eschewed butter? Why is Claudius’s sick father brought in and never mentioned again?

And then it’s kind of a slapdash sort-of underdog story.

Claudius is told a grand total of One Time not to bake this weird bread, but he bakes it anyway, and it’s immediately a success! And he goes on to be wildly successful in two other bakeries! But then his recipe is stolen…but this is never mentioned again, and there are are no consequences because he dies a success!

Like, come on–either he has to struggle for decades and then dies a success, or he’s successful early on, gets his recipe stolen, and dies in anonymity. It’s basic story mechanics.

Also, for what disease would a diet of flour, butter, and water be recommended? Yeah, I know weird medical remedies have always been a thing , but this is a weird detail to include and then not justify/expand on.

This story also doesn’t seem to be perpetuated by either Rosabau Patisserie OR the Mosca Brothers Bakery. (In fact, on a first look, neither of these bakeries appear to have existed independently of Claudius Gele.)

Also, duh, none of this is cited. No historical records of 17th-century Parisian bakeries, or Florentine bakeries, or parish records of Claudius Gele’s death in 1682.

The only thing that lines up with Claude Lorrain is the ending–Claude Lorrain did indeed die in 1682 as a highly regarded artist. So, good job.

Part 4/4: In which the Claudius Gele myth spreads like wildfire.

Or more accurately, like a campfire that takes a minute to get going.

So this story appeared ONCE. Once, on the Kitchen Project, in 2001. It got copied onto another blog a year later, in 2002 . Then things were pretty quiet for the next five years…but in 2007, the wonders of copy-and-paste really started to kick in.

From Norwegian Wikipedia, to food -and- food-history blogs , Claudius Gele skated through the internet and eventually started making his way into books.

Accidental Chef   off-handedly says that puff pastry is made the same way today as “when it was invented in 1646 by French pastry cook Claudius Gele.” The Sausage Cookbook Bible  says in a sidenote for a puff-pastry-sausage dish that “ By lore, puff pastry was invented in the seventeenth century in Paris by a bakery apprentice named Claudius Gele.”

I genuinely love that; by  lore. Hey everyone, what’s the limit on “lore” here? Is 16 years long enough?

And then in 2015, “ The Oxford Companion to Sugar and Sweets ,” a near-encyclopedia on baking,  muddies the waters a little bit. It calls the origins of French puff pastry “controversial,” and then lists the Claudius Gele myth alongside the Claude Lorrain myth, but treats them like distinct-and-totally-unconnected people:

“According to one story, a French pastry cook’s apprentice named Claudius Gele invented puff pastry in 1645 , inspired by the diet of flour, butter, and water that his sick father was ordered to follow. An even more improbable tale ascribes that same discovery to the baroque French painter Claude Lorrain . Whether this technique was invented independently in France or developed out of the Arabic approach is difficult to verify …Whatever its origins, the idea of layering or laminating fat, most commonly butter, into a dough of flour and water…has become a staple of the pastry kitchen throughout the region.” — The Oxford Companion to Sugar and Sweets,  page 508

I know it’s difficult to verify, but the way this paragraph is structured gives equal weight to all possibilities. Phrases like “even more improbable” and “difficult to verify” don’t do enough to counteract the rest of the paragraph, which gives the reader an easy either-or to fall into.

“EITHER it was invented by Claudius Gele, OR Claude Lorrain, OR it developed out of an Arabic pastry tradition, but who could say? Oh, and also, this technique is now a staple of the pastry kitchen.”

Two more reputable sources– AZCentral and Cook’s Science –also do this hedging, where it almost-accidentally lends a little truth to the myth (because they’re reputable sources mentioning this myth and not explicitly disagreeing with it).

And now, dear reader, in these trying times, Claudius Gele is even enthusiastically mentioned to advertise Culinary Tours ‘ Gorgonzola Puffs with Caramelized Onions. When will the madness end? (Though hey, those puffs do look tasty.)

So why has this story stuck around?

And if Claudius Gele didn’t exist, then and Claude Lorrain almost DEFINITELY isn’t responsible, then who actually invented puff pastry?

All excellent questions. Pop over to Part 2 of this blog to get your answers…plus a recipe.

Featured photo:  Mink Mingle //Unsplash

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5 places to take your mom on Mother’s Day, for more than just brunch

Here’s your reminder: There are just over two weeks until Mother’s Day. You don’t want to be the bad child or partner frantically trying to make reservations on Saturday afternoon or, even worse, making your mother or your kids stand in a non-moving line outside an acclaimed breakfast spot on Sunday morning, hoping that a table opens up.

Eating brunch on Mother’s Day may be traditional, but it’s not the only fun way to hang out with Mom. We’ve built five Mother’s Day itineraries, designed around enjoyable activities — such as looking at colorful azaleas, browsing a bustling market or taking a stroll along the Potomac — and paired each with a trio of nearby restaurants. We’ve also included kid-friendly restaurants for multigenerational outings. And yes, as of press time, all had reservations available on May 12.

Brunch and a museum

The National Museum of Women in the Arts reopened its doors last fall after an extensive two-year renovation, and the revamped galleries are a natural place to go to celebrate the important women in our lives. “ New Worlds: Women to Watch 2024 ,” the latest installment in the museum’s triennial exhibition series, features 28 up-and-coming artists from the United States and around the globe, working in a variety of media. The main galleries have also “remixed” the permanent collection, organizing galleries based on themes, such as domesticity, or material, such as works in fiber. 1250 New York Ave. NW. nmwa.org . $16; $13 for D.C. residents and visitors age 70 and older; free for visitors 21 and younger.

Nearby brunch options

A timeless dining experience with service that will make Mom feel like a million bucks, Joe’s Seafood, Prime Steak & Stone Crab is a solid choice, whether the guest of honor prefers a lump crab cake Benedict, seared sea scallops, or what Tom Sietsema called “ one of the best (and busiest) chopped salads in town. ” There’s also a kid’s menu with mini crab cakes and filet mignon. Of note: Brunch drinks, such as bloody marys, mimosas and glasses of prosecco, are half price. 11:30 a.m. to 2:30 p.m. 750 15th St. NW. joes.net . $13.95-$94.95. To make a reservation: Visit its website or OpenTable .

If you’d like to be entertained while you dine, the Hamilton Live has booked two shows with the Eric Byrd Trio, a swinging ensemble whose jazzy rendition of the album “A Charlie Brown Christmas” has become a staple of the Hamilton’s seasonal offerings. The venue offers a buffet with biscuits and sausage gravy, shrimp and grits, and country fried chicken in addition to the usual scrambled eggs and bacon. Shows at 10:30 a.m. and 1 p.m. 600 14th St. NW. thehamiltondc.com . $55; $25 for ages 12 and younger. To make a reservation: Purchase tickets on the venue’s website .

Try to snag a table on the shady patio at Il Piatto , which offers a view of the Washington Monument. Regardless of the season, the focus is on crowd-pleasers like Florentine or Italian eggs Benedict, tiramisu French toast, sunny Italian shakshuka, or traditional Italian dishes in creamy sauces. Even better: Almost all dishes are under $25 , though a prix fixe menu with bottomless mimosas is available for $39.95 per person. 11 a.m. to 3 p.m., 900 16th St. NW. ilpiattodc.com . $13.95-$27.95. To make a reservation: Visit its website or OpenTable .

Brunch and a market

Eastern Market celebrated its 150th anniversary last year, and the covered food market remains the heart of the Capitol Hill neighborhood. Weekends bring a lively mix of flea market and farmers market, where farmers selling produce and bakers with fresh loaves aren’t far away from vendors selling handmade stuffed animals, original paintings, crates full of vinyl or vintage coats. Spend time browsing tables on the pedestrianized streets before popping into the market itself, or perusing nearby businesses such as the famed used-book store Capitol Hill Books, foodie destination Hill’s Kitchen or the gift boutique Paris Bleu. Outdoor market open 9 a.m. to 4 p.m. 225 Seventh St. SE. easternmarket-dc.org .

Eastern Market comes alive with places to eat on the weekends, though some breakfast spots, like the storied Market Lunch and hot newcomer I Egg You , don’t take reservations. Roll the dice if you wish, but these three have guaranteed tables.

Hollis Wells Silverman, a finalist for outstanding restaurateur at the upcoming James Beard Awards , owns a trio of businesses at the corner of Seventh and C streets SE, and the airy California vibe of the Duck and the Peach makes it the star. The sweet-and-savory brunch menu includes pancakes with apple compote or salted maple syrup, huevos rancheros, and chicken chilaquiles. Kids will enjoy the spacious patio. 10 a.m. to 3 p.m. 300 Seventh St. SE. duckandpeachdc.com . $8-$25. To make a reservation: Visit its Resy page .

Ruta is a rare taste of Ukrainian cooking in D.C., and brunch brings traditional favorites such as a platter of varenyky (meat-and-potato-filled dumplings), spicy kovbasa sausage and eggs, or crepes served with mushrooms, onions and famer’s cheese. Croissants and omelets are available as well. 11 a.m. to 3 p.m. 327 Seventh St. SE. rutadc.us . To make a reservation: Visit its website .

Adventurous moms, and the ones always encouraging their offspring to “just eat a little more,” will find nirvana at Ambar on Barracks Row, where “Brunch Without Limits” brings two hours of all-you-can-eat Balkan small plates — spicy beef kebabs, cheese pie with yogurt, salads with Balkan cheese, veggie-covered flatbreads, charcuterie and mezze spreads — as well as Americanized waffles and omelets. Add an extra $12.99 for bottomless drinks. 10 a.m. to 4 p.m. 523 Eighth St. SE. ambarrestaurant.com . $36.99 per person. To make a reservation: Visit its website .

Brunch and a waterfront stroll

Never underestimate the power of the post-brunch walk, especially if it’s along the Virginia side of the Potomac River on a sunny spring day. Stroll through Alexandria’s manicured waterfront parks or soak up the scenery on one of the many benches along the way. If the sky opens up, duck inside the Torpedo Factory , the former weapons forge turned waterfront art gallery and shop, to peruse its many studios and perhaps pick up an additional gift for Mom.

It should come as no surprise that the Alexandria Waterfront is known for its seafood, and Hank’s Oyster Bar — now in a new building — is a favorite, especially for its buttery local oysters on the half shell. In addition to its raw bar, brunch includes build-your-own bloody marys, fresh vegetable frittatas, and good old-fashioned biscuits and gravy, plus small plates like Eastern Shore crab dip and clam chowder with bacon. 818 N. Asaph St., Alexandria. 11 a.m. to 3:30 p.m. $13-$22, though raw bar prices may be higher. To make a reservation: Visit its Resy page.

Augie’s Mussel House and Beer Garden , a cozy red brick building on King Street with its own heated patio, will greet you with its terra cotta exterior and warm you with its mix of earthbound and seafood dishes: Choose between the chicken and waffles or its jalapeño popper grilled cheese, or perhaps you’d prefer its spicy n’duja prawn linguine or scallops with risotto; for the kids, it serves favorites like chicken tenders and hot dogs for $9 each. As its name suggests, its signatures are its shellfish and draft beer collection. The latter varies based on the floor of the restaurant you’re seated on, and it also offers mixed drinks and wines for between $13 and $15 a glass. 1106 King St., Alexandria. 11 a.m. to midnight. $9-$32. To make a reservation: Visit its website or OpenTable .

Trek toward the Potomac River and you’ll find a restaurant with a wooden and brick facade emblazoned with golden lettering: Daniel O’Connell’s pub and restaurant is equally earthy and old-fashioned once you step through the doors. Its Irish and American dishes, including the traditional Irish breakfast of sausage, bacon, white pudding, mushrooms, potatoes and beans on toast, are built to be the ultimate comfort food, relaxing to everyone at the table — though hopefully Mom especially. O’Connell’s offers patio seating on a pedestrianized stretch of King Street. 112 King St., Alexandria. 11 a.m. to 3 p.m. $16-$24. To make a reservation: Visit its website .

Brunch and flowers

The Going Out Guide declared it in March: The Tidal Basin is officially overrated. Though we’re long past peak bloom, we recommend frolicking in the National Arboretum , where there’s vast open space, just as many beautiful flowering plants and, most importantly, fewer people. The sprawling space is open daily from 8 a.m. to 5 p.m., with plenty of events and activities weekly, and the family can explore the National Bonsai and Penjing Museum within the arboretum. Its map also includes scientific explanations of its idyllic flora and historic scenery — maybe this is finally the year to get that frameable family photo! Free admission. usna.usda.gov .

Palette 22 ’s newest location in the Union Market district will be offering bottomless sangria, mojitos and more alongside its menu of small plates for $37.22 per person (also noteworthy: Its Arlington counterpart will offer bottomless brunch for $32.22 per person). Because it’s a combination restaurant and art gallery, you can also pick up a piece as a last-minute gift while you taste the restaurant’s spins on banh mi and Turkish flatbread. 400 Morse St. NE, 10 a.m. to 3 p.m., $37.22 or $5-$21 per plate. To make a reservation: Visit its website or OpenTable .

The whimsical brunch menu at Irregardless offers trendy drinks like matcha martinis to accompany its spin on traditional American fare: Take, for example, the Schmancy Hot Pocket, a savory puff pastry stuffed with ham and mustard, or its ube yogurt parfait. Though its children’s menu will not be available for brunch, it serves kid-friendly staples like its brioche French toast topped with maple syrup and blueberries for those who believe simple is best. 502 H St. NE. 11 a.m. to 2:30 p.m. $7-$16. To make a reservation: Visit its Tock page .

If you’re a parent of a picky eater, Stellina Pizzeria’s crowd-pleasing personal pizzas and pasta plates are here to rescue your Mother’s Day brunch plans. Its expansive list of dishes, which range from simple cheese pizza to its Napulella (that’s pizza topped with anchovies, garlic, black olives and burrata), also includes panini, salads and various sides, and its similarly expansive wine, beer and cocktail list may prove useful, too. 399 Morse St. NE. 11 a.m. to 9 p.m. $15-$18. To make a reservation: Visit its Resy page.

Brunch and a carousel

Glen Echo Park isn’t just a park: It’s also an art museum, a theater, a classroom, a dance studio, an aquarium — you get the idea. On Mother’s Day, kid-oriented production company the Puppet Co. is holding two ticketed productions of “Alice in Wonderland” at 11:30 a.m. and 1 p.m. Plus, the park’s art gallery will be open for self-guided tours. And how could any kid (or adult — we don’t judge) leave the park without a spin on the carousel, which opens for the season on April 27? Admission to the park is free. Tickets for stage productions cost $15 per person; the carousel costs $2 per ride or $5 for an all-day pass. glenechopark.org .

Californian brunch classics will be available at Summer House beginning at 8 a.m. on Mother’s Day for the early-rising mom in your life. Load up on favorites like its slate of fruit-topped waffles, personal pizzas and loaded breakfast burritos while you sip punny drinks (Passionfruit Project, anyone?) and the kids taste their quesadillas, pasta with meatballs or “breakfast for dinner” plate, all of which are about $8. 11825 Grand Park Ave., North Bethesda. 8 a.m. $6-$22. To make a reservation: Visit its OpenTable page .

As The Post’s food critic Tom Sietsema wrote in his Fall 2023 Dining Guide, Bete Ethiopian offers a high-quality meal in a cozy environment and without a hefty price tag. He recommends its colorful vegetable sampler and kitfo, which he describes as “Ethiopia’s salute to steak tartare,” for the moms who always crave more spice in their lives. 811 Roeder Rd., Silver Spring. Noon to 9 p.m. $13-$40. To make a reservation: Visit its website or call 301-588-2225.

If the mom in your life is partial to shellfish and swimming creatures, the Salt Line ’s Bethesda location is both accessible and beloved for its exhaustive and delicious menu. It offers a children’s menu for maximum convenience, plus its raw bar and seafood towers for more adventurous palates. 7284 Woodmont Ave., Bethesda. 11 a.m. to 3 p.m. $5-$32, though towers cost between $150 and $200 and many dishes are offered at market price. To make a reservation: Visit its OpenTable page .