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Statements

Subject Item
dbr:Cougnou
rdf:type
dbo:Food owl:Thing wikidata:Q2095 yago:WikicatSweetBreads yago:Starches107566863 yago:Bread107679356 yago:WikicatYeastBreads yago:PhysicalEntity100001930 yago:Matter100020827 yago:Foodstuff107566340 yago:Substance100020090 yago:Solid115046900 yago:Food100021265 yago:Food107555863 yago:BakedGoods107622061
rdfs:label
Cougnou Cougnou Cougnou Cougnou Cougnou
rdfs:comment
Le cougnou, appelé aussi cougnole dans certaines régions mais également folard, coquille ou pain de Jésus, est une viennoiserie typique de la Belgique et du nord de la France consommée durant les périodes de la Saint-Nicolas et de Noël ainsi qu'à la Saint-Martin. Ce pain semble être originaire de l'ancien Hainaut mais son usage s'est répandu dans toutes les provinces du sud des Pays-Bas belgiques et en Principauté de Liège. O cougnou, também chamado de cougnole em algumas regiões da França, ou pão de Jesus, é uma viennoiserie típica da Bélgica e do norte da França, consumida durante as comemorações de São Nicolau e Natal. Cougnou är en form av bröd. Det bakas traditionellt kring jul i norra Frankrike med omnejd. Detta jesusbröd är en brioche vars form påminner om jesusbarnet insvept i lindekläder. Som variant finns det med choklad och med sötsaker inbakade i sig. Det finns olika regionala namn för bakverket: El cougnou, también denominado pan de jesús, es muy popular en Bélgica y Flandes francés. Se sirve tradicionalmente en Navidad. Tiene diversas decoraciones pero la más general lleva una figurita de un niño Jesús (a veces con un huevo duro), está elaborado generalmente con pan de brioche. The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: * Coquille in Romance Flanders (Lille and Tournai), * Cougnolle or similar in ancient Hainaut (Cognolle in Mons), * Cougnou in Walloon-speaking places like Charleroi, Andenne, Namur, Dinant but also in Ardennes, in the Gaume, in Brussels etc. * Quéniolle in Cambraisis, * Volaeren, Folards or Folarts in West Flemish-speaking French Flanders like Dunkirk.
foaf:name
Cougnou
dbp:name
Cougnou
foaf:depiction
n23:Queniole.jpg n23:Cougnou.jpg
dcterms:subject
dbc:Belgian_cuisine dbc:French_pastries dbc:Brioches dbc:Yeast_breads dbc:Christmas_food dbc:Sweet_breads
dbo:wikiPageID
8529428
dbo:wikiPageRevisionID
1047114800
dbo:wikiPageWikiLink
dbr:Cambrai dbr:Egg_(food) dbr:Raisin dbr:Charleroi dbr:County_of_Hainaut dbr:Low_Countries dbc:Belgian_cuisine dbr:Bread dbc:Yeast_breads dbr:Jesus dbr:West_Flemish dbc:French_pastries dbr:Baudour dbc:Brioches dbr:Walloon_language dbr:Ardennes dbr:St._Martin's_Day dbr:Brussels dbr:Dinant dbr:Milk dbr:Christmas dbr:Lille dbr:Terracotta dbr:Romance_Flanders dbr:Baker's_yeast dbr:Sugar dbc:Christmas_food dbr:Tournai dbr:Flour n25:Cougnou.jpg dbr:Andenne dbr:Namur_(city) dbr:King_Cake dbr:Dunkirk dbr:Hot_chocolate dbc:Sweet_breads dbr:French_Flanders dbr:Gaume
dbo:wikiPageExternalLink
n17:article20_18.htm n21:article20_18.htm
owl:sameAs
n5:Cougnou n10:2YtVb dbpedia-pt:Cougnou n19:Cougnou dbpedia-fr:Cougnou wikidata:Q2740922 dbpedia-es:Cougnou freebase:m.0276s14 dbpedia-lb:Cougnou dbpedia-sv:Cougnou dbpedia-no:Cougnou yago-res:Cougnou
dbp:wikiPageUsesTemplate
dbt:Cite_web dbt:Belgium-cuisine-stub dbt:Bread-stub dbt:France-dessert-stub dbt:More_citations_needed dbt:Infobox_food dbt:Reflist
dbo:thumbnail
n23:Queniole.jpg?width=300
dbp:alternateName
Bread of Jesus
dbp:caption
A quéniole of Valenciennes
dbp:country
dbr:Low_Countries
dbp:imageSize
250
dbp:mainIngredient
Flour, eggs, milk, yeast, raisins, sugar
dbp:type
Sweet bread
dbo:abstract
Cougnou är en form av bröd. Det bakas traditionellt kring jul i norra Frankrike med omnejd. Detta jesusbröd är en brioche vars form påminner om jesusbarnet insvept i lindekläder. Som variant finns det med choklad och med sötsaker inbakade i sig. Det finns olika regionala namn för bakverket: * coquille i Flandern och Tournai, där man använder även termen fisquemalles * cougnole eller Cugnoli i Hainaut i Belgien (Cognolle lokalt i Mons) * Cougnou i Valonsktalande provinser och Bryssel * Jesus i norra Hainaut (Lessines) * quéniole eller cuniole i Hainaut och franska Cambrésis * quénieu i Champagne * volaeren eller folarts i Flandern Flaming(Dunkerque) Denna artikel om bakning, bröd eller bakverk saknar väsentlig information. Du kan hjälpa till genom att lägga till den. Le cougnou, appelé aussi cougnole dans certaines régions mais également folard, coquille ou pain de Jésus, est une viennoiserie typique de la Belgique et du nord de la France consommée durant les périodes de la Saint-Nicolas et de Noël ainsi qu'à la Saint-Martin. Le pain de Jésus est un pain brioché dont la forme rappelle celle de l'enfant Jésus emmailloté. Il peut aussi avoir la forme spéciale d'un pain à deux têtes. On ajoute à la pâte du sucre perlé, des raisins secs ou des pépites de chocolat selon les régions. En Belgique, il est traditionnellement au sucre perlé. Il est à différencier du craquelin et du cramique qui ont une forme de pain, ont une pâte et goût différent et dont la partie supérieure est caramélisée à la cuisson. On le retrouve traditionnellement en Belgique lors des fêtes de fin d'année (particulièrement Saint-Martin, Saint-Nicolas et surtout Noël) afin de le manger le matin avec du beurre demi-sel. En France, il est habituellement donné aux enfants au matin de Noël mais aussi à la fête de la Saint-Martin. On l'accompagne souvent d'un bol ou d'une tasse de chocolat chaud. Ce pain semble être originaire de l'ancien Hainaut mais son usage s'est répandu dans toutes les provinces du sud des Pays-Bas belgiques et en Principauté de Liège. O cougnou, também chamado de cougnole em algumas regiões da França, ou pão de Jesus, é uma viennoiserie típica da Bélgica e do norte da França, consumida durante as comemorações de São Nicolau e Natal. O pão de Jesus é um brioche cuja forma lembra a do menino Jesus envolto em panos. Ele também pode ter uma forma de um pão com duas faces. À massa, podem ser adicionadas uvas passas ou gotas de chocolate, às vezes acompanhadas por grãos grossos de açúcar. O pão é comumente dado às crianças na manhã de Natal, mas também na festa de são Martinho. Muitas vezes é acompanhado por chocolate quente. Acredita-se que o pão seja originário de Hainaut, mas seu uso expandiu-se em todas as províncias no sul dos Países Baixos belgas e no Principado de Liège. El cougnou, también denominado pan de jesús, es muy popular en Bélgica y Flandes francés. Se sirve tradicionalmente en Navidad. Tiene diversas decoraciones pero la más general lleva una figurita de un niño Jesús (a veces con un huevo duro), está elaborado generalmente con pan de brioche. El pan de Jesús es un panecillo dulce. Se prepara a base de harina, huevos, leche, levadura, pasas de uva y azúcar. Por lo general se le da a los niños para Navidad y el Día de San Martín y por lo general se degusta con una taza de chocolate caliente. Es posible que este pan originalmente provenga de la antigua Hainaut pero en la actualidad el pan de Jesús se encuentra por todo el sur de los Países Bajos. Por lo general es decorado en forma diferente según las provincias: con círculos de terracota (denominados Rond) en Hainaut y Flandes románica, con incisiones en Cambrai, y en otras partes con flores, y azúcar. The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: * Coquille in Romance Flanders (Lille and Tournai), * Cougnolle or similar in ancient Hainaut (Cognolle in Mons), * Cougnou in Walloon-speaking places like Charleroi, Andenne, Namur, Dinant but also in Ardennes, in the Gaume, in Brussels etc. * Quéniolle in Cambraisis, * Volaeren, Folards or Folarts in West Flemish-speaking French Flanders like Dunkirk. The bread of Jesus is a sweet bread formed like a baby Jesus. It is made with flour, eggs, milk, yeast, raisins and sugar. Usually, it is given to children on Christmas and St. Martin's Day and usually enjoyed with a cup of hot chocolate. This bread seems to have originated in ancient Hainaut but the bread of Jesus is now spread throughout the southern Low Countries. It is usually decorated, also differently across the provinces: with terracotta circles (called Rond(s)) in Hainaut and Romance Flanders, with incisions in Cambraisis, elsewhere it is with flowers, sugar... The Ronds were traditionally made with clay coming from Baudour but are now made with plaster.
gold:hypernym
dbr:Bread
prov:wasDerivedFrom
wikipedia-en:Cougnou?oldid=1047114800&ns=0
dbo:wikiPageLength
2744
dbo:alias
Bread of Jesus
dbo:ingredientName
Flour,eggs,milk,yeast,raisins,sugar
dbo:country
dbr:Low_Countries
dbo:ingredient
dbr:Sugar dbr:Egg_(food) dbr:Baker's_yeast dbr:Milk dbr:Raisin dbr:Flour
dbo:type
dbr:Bread
foaf:isPrimaryTopicOf
wikipedia-en:Cougnou