Stella Santa: Difference between revisions

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{{NonCanon}}
{{Infobox food
{{Infobox drink
| name        = Stella Santa
| name        = Stella Santa
| image        = File:StellaSanta.png
| image        = File:StellaSanta.png
Line 6: Line 5:
| image_alt    = A typical Stella Santa pastry
| image_alt    = A typical Stella Santa pastry
| caption      =  
| caption      =  
| type        = Pastry
| type        = {{wp|Pastry}}
| abv          =
| place_of_origin = [[Kingdom of Bahia]]
| proof        =
| year        = 1860
| manufacturer =
| creator     = [[Edmond Cavreau]]
| distributor  =  
| main_ingredient = Wheat flour, butter, milk, eggs, yeast
| origin      =  
| minor_ingredient = Various jams, various creams, molten chocolate
| introduced  =
| variations  =  
| discontinued =
| region      = [[Rumahoki]]
| colour      =
| no_recipes  = true
| flavour     =  
| no_commons  = true
| ingredients  = Wheat flour, butter, milk, eggs, yeast, various jams
| variants    =  
| related      =
| website      =  
| region      = [[Aciria]]
}}
}}


'''Stella Santa''', lit. " Holy Star" is a traditional Acirian pastry, typically associated with the Christmas season, but are often consumed alongside any days of Christian significance. Following Yonderian tradition, it is made from yeast-leavened dough made into the shape of a star, with varying jams used for flavouring in the center of the pastry.  
'''Stella Santa''' ([[Rumahokian Pelaxian|Pelaxian]]: ''Estrella Santa'') is a traditional Rumahokian pastry that is typically made during the holiday season and especially during {{wp|Twelvetide|Docetiempo}} ("Twelvetide"), but has also been known to have been consumed during major religious holidays throughout the year. Based upon the culinary traditions that have originated from [[Yonderre]], it is made from yeast-leavened dough which had been shaped to resemble the shape of a star, with various jams most often being used for flavouring in the centre of the pastry.


==Origins==
==Origins==
Despite the common belief in [[Aciria]] the Stella Santa has a long history reaching as far as the middle ages, in reality the pastry originates in the latter half of the 19th century. [[Emperor of Aciria|Giuliano I]], famed for his sweet tooth and fondness of [[Yonderian pastry]], invited the Yonderian baker Edmond Cavreau to the Imperial Court and tasked him with creating a unique pastry to unveil at the Christmas ball of 1860. Cavreau took inspiration from the star in the sky during the birth of Jesus Christ, deciding to give the pastry a star-shape. The initial attempts of a more traditional star-shaped pastry resulted in uneven browning or the toughening of the dough, resulting in Cavreau settling for the now-famed shape of the pastry.
Contrary to popular belief within [[Rumahoki]] that claims that the Stella Santa has had a long history that dates as far back as the middle ages, the truth behind the pastry's origin is during the latter half of the 19th Century. During this time, there was a noted influx of Yonderian migrants, almost all of whom have since assimilated into the larger Delepasian culture. One of these migrants was a baker named [[Edmond Cavreau]] who was able to work his way towards becoming the head chef for the [[Bahian royal family]]. As a surprise, Cavreau began to make a new pastry for the annual royal Bahian Christmas ball in 1860. Taking inspiration from the {{wp|Star of Bethlehem}} star in the sky that was created to signify the {{wp|Nativity of Jesus|birth}} of {{wp|Jesus|Christ}}, Cavreau made the pastry into a star shape. Initial attempts were made with the pastry closely resembling a more traditional star shape, but the uneven browning or premature toughening of the dough for each attempt has led to Cavreau ultimately settling for the iconic wavy look that the pastry is famed for to this day.


[[Category:Yonderre]]
[[Category:Yonderre]]
[[Category:Rumahoki]]
[[Category:Rumahoki]]
[[Category:IXWB]]
[[Category:IXWB]]

Latest revision as of 18:39, 28 June 2024

Stella Santa
A typical Stella Santa pastry
TypePastry
Place of originKingdom of Bahia
Region or stateRumahoki
Created byEdmond Cavreau
Invented1860
Main ingredientsWheat flour, butter, milk, eggs, yeast
Ingredients generally usedVarious jams, various creams, molten chocolate

Stella Santa (Pelaxian: Estrella Santa) is a traditional Rumahokian pastry that is typically made during the holiday season and especially during Docetiempo ("Twelvetide"), but has also been known to have been consumed during major religious holidays throughout the year. Based upon the culinary traditions that have originated from Yonderre, it is made from yeast-leavened dough which had been shaped to resemble the shape of a star, with various jams most often being used for flavouring in the centre of the pastry.

Origins

Contrary to popular belief within Rumahoki that claims that the Stella Santa has had a long history that dates as far back as the middle ages, the truth behind the pastry's origin is during the latter half of the 19th Century. During this time, there was a noted influx of Yonderian migrants, almost all of whom have since assimilated into the larger Delepasian culture. One of these migrants was a baker named Edmond Cavreau who was able to work his way towards becoming the head chef for the Bahian royal family. As a surprise, Cavreau began to make a new pastry for the annual royal Bahian Christmas ball in 1860. Taking inspiration from the Star of Bethlehem star in the sky that was created to signify the birth of Christ, Cavreau made the pastry into a star shape. Initial attempts were made with the pastry closely resembling a more traditional star shape, but the uneven browning or premature toughening of the dough for each attempt has led to Cavreau ultimately settling for the iconic wavy look that the pastry is famed for to this day.

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