People can take a quick trip through traditional French pastries, from tarts with a crunch and a melt to soft, rolled, or chocolate-coated cakes and beignets for online pastry delivery. In addition to being a source of national pride, it is also a beautiful art form.
In the Paris-Brest
Parisian pastry chef Louis Durand created the Paris-Brest in honor of the 1909 Paris-Brest-Paris bicycle race. A choux pastry shell is filled with praline mousseline cream and decorated with slivered almonds, chopped hazelnuts, and confectioners’ sugar to resemble the wheel of a bicycle. Paris-Brest can also be found in ice cream and whipped cream-topped declining forms.
Choux pastry dough is divided and sugared to form chouquettes. In the 16th century, pastry chef Pipeline made a cake of oven-dried dough, the “Popelin,” which became known as “Pets de nonne” (Nun’s farts) when fried. Antonin Carème modified the 18th-century recipe for oven-dried dough to create modern choux pastry.
The luscious choux à (Cream Puffs)
In comparison to Chouquettes, cream puffs are quite a bit more substantial. While gluttony is undoubtedly a vice, you won’t be able to resist these delicious pastries filled with custard or whipped cream.
Delicious cake constructed of elongated choux pastry, filled with pastry cream, and topped with chocolate or caramel frosting, formerly known as “Petite Duchesse.” There’s a flavor profile for any sweet tooth: fill the éclair with your choice of vanilla, coffee, chocolate, fruit mousse, whipped cream, etc. The alternatives are numerous.
One thing is sure, however: the name of this dessert derives from the superimposition of layers of flaky dough. It has only three layers of flaky pastry and two layers of pastry cream in various flavors like coconut, praline, mocha, caramel, almond, or vanilla, despite the name that could lead you to believe otherwise. The dish is finished with a powdered sugar glaze.
Banker, Investor, or Other Financial Expert
The “visit nine,” or tiny cake, got its name in the 17th century from the nuns of the Visitation Convent in Lorraine, France. In the nineteenth century, a pastry chef in Paris made several adjustments to the recipe.
The bankers (traders) who frequented his shop near the Paris Stock Exchange gave rise to the cake’s name. With an eye toward the consumers who would consume his product, he swiftly altered the design of the financiers so that they resembled ingots.
Lemon Cream Pie
In 1806, Philadelphia baker Elizabeth Goodwell introduced the world to the modern lemon pie, which quickly became a hit across the Atlantic in Europe. On the other hand, a Swiss pastry chef named Gasperini from the French-speaking town of Meiringen is credited with creating the meringue.
The filling for this tart, commonly known as Lemon Curd, is produced from a mixture of eggs, sugar, lemon juice, and lemon zest. The wonderful Lemon Cream Pie is topped with a meringue that has been baked till it is a beautiful brown.
In 1856, the Frascati café in Paris was the birthplace of this pastry. A cream puff is the base of the religion, filled with pastry cream and topped with a coulis of the same taste. The first cream puff has a second, smaller cream puff placed on top of it and secured with buttercream.
Candy coated with chocolate
This chocolatey treat was created by a young French chef named Michel Bras, who was enamored with chocolate from an early age. While he was away at school, he experimented with sweets and came up with the chocolate fondant, which consists of a “core” of molten chocolate sandwiched between two layers of light chocolate cake.
The fondant has many names, but “moelleux au chocolat” and “mi-cuit au chocolat” are two common ones. This sweet treats dish investigates chocolate’s nature, application, and depth. This sweet treat is a French staple.
In its modern form, a macaroon is a little cake whose exterior is constructed of almonds, sugar, and crunchy egg whites and whose interior includes jam, cream, or liqueur.
For a nobleman’s wedding in Ardèche in 1581, Catherine de Medici brought a dessert called “Maccarone” from Italy, which had been popular since the Middle Ages. Only after 1830 did Parisian pastry experts perfect the macaroon’s now-famous formula, making it a treat enjoyed worldwide. You do have a firm grasp of the fundamentals, though. Macarons, croissants, and pastry birthday cake And here’s a little primer on the rest of the French baked goods on that list.