Enrobées

Enrobées is a term often encountered in French cuisine and refers to food items that have been coated or covered with another substance. This coating can serve various purposes, including enhancing flavor, improving texture, or preserving the food.

Common examples of enrobées include fruits covered in chocolate, such as strawberries or bananas. These are typically enjoyed as desserts or sweet treats. In savory contexts, meat or fish might be enrobées in breadcrumbs before frying or baking, creating a crispy exterior. Vegetables can also be enrobées, for instance, in a batter before being deep-fried as tempura.

The coating itself can vary widely. Sugar glazes, caramel, or fondant are frequently used for sweet enrobées. For savory applications, flour, eggs, and breadcrumbs are a classic combination for achieving a golden, crunchy crust. Other coatings might involve nuts, seeds, or even finely chopped herbs and spices. The process of enrobées typically involves preparing the food item, preparing the coating, and then applying the coating uniformly before cooking or chilling. The resulting texture and flavor profile are significantly altered by the enrobées process, making it a versatile technique in the culinary arts.