A croustade is a French culinary term meaning 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.

Croustade
Pear-shaped croustade
Pear-shaped croustade
Place of originFrance
Main ingredientsFlaky pastry or puff pastry

The term is derived from the Occitan and Catalan term crostada, and the English term custard derives from it.[1]

NotesEdit

  1. ^ Skeat: 1911. Page 125.

ReferencesEdit

  • Escoffier, Auguste (1903). Le Guide Culinaire. Paris: Flammarion.
  • Larousse Gastronomique. Translated from the French, Librairie Larousse, Paris (1938). Crown Publishers. 1961.CS1 maint: others (link)
  • Skeat, Walter William (1911). A Concise Etymological Dictionary of the English Language. New York: American Book Company.