The flavor, texture, and presentation of classic french pastries are known for their excellence. French pastries have become a favorite among food fans all over the world. From the traditional éclair to the adored macaron each one has its unique quality. This post will discuss some of the most well-known and traditional desserts from France that you should taste if you ever find yourself there.
For you to prepare these delectable sweets at home, we will also provide you a list of them along with an encyclopedia on their history. So let’s examine some of these traditional French desserts and see what makes them unique.
Encyclopedia Of Classic French Pastries
Croissant
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The kipfel, or croissant as it is often known, has a history dating back to Austrian baker August Zang, who established Boulangerie Viennoise in Paris in the late 1830s.
It has a flaky texture and is a traditional French pastry. Butter, yeast, and flour are the ingredients you’ll need to prepare them. Before being fashioned into a roll and cooked thoroughly in a hot oven, the dough often has to be beaten for several minutes on the counter. Most people in France enjoy this from the list of classic french pastries. eating them with tea or coffee in the morning.
Moreover, it is available throughout the day in a variety of forms, such as when it is added as a side dish to soups or sandwiches after being sliced into thin strips to make thin, crispy chips.
Macaron
Catherine di Medici, a noblewoman from Florence who wed the future King of France, Henri II, arrived in France in 1533. She carried the macaron biscuit with her. The macaron cookie didn’t gain widespread acclaim until 1792. Two Carmelite sisters seeking refuge in Nancy during the French Revolution prepared this one of the most famous classic french pastry recipes and sold them to cover their living expenses.
It is a bit, delicate pastry with a thin, crisp shell and a creamy, buttery interior that makes up the French dessert known as the macaron. While it has been present since the 18th century, it took off in the early 1800s at the royal court of France. The terms “Maccarone” or “maccheroncino” in Italian are where the word originates. Currently, they are created by folding together two thin layers of puff pastry, baking them, and then repeating the procedure. They can be filled with whipped cream that has been sweetened, ganache, jam, or chocolate ganache.
Baguette
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August Zang, an Austrian commander who later became a baker, introduced steam ovens to Paris in the early 19th century. He is credited by some accounts with creating the baguette. Another story of this classic french pastry recipe is related to Napoleon Bonaparte. It was commonly acknowledged that he gave the locals instructions to shape the bread into a longer, more slender form so that soldiers could carry it with ease.
Flour, water, yeast, and salt are the ingredients that you need to make a baguette. These simple ingredients have the power to make this simple yet flavourful classic french pastry recipe. The most interesting part is that baguettes made by several bakers using the same ingredients occasionally differ quite a little from one another.
Eclair
The oblong-shaped eclair is one of the classic French pastry recipes. It is composed of choux pastry that has been filled with cream and covered with chocolate frosting. Its shape and icing are the identities that are famous in the world. From chestnut purée to fruit-flavored custard chefs can use these fillings in various variants.
Maybe as a result of the frosting’s glimmer, the term “éclair” signifies “flash of lightning.” Its history dates back to the 19th century when it was initially known by the name “petite duchesse,” and some culinary historians believe that chef Carême may have also invented this.
Profiterole
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Queen Elizabeth II made care to bring her cooks when she wed Italian princess Catherine de Medici to King Henry II of France. They are the originators of this classic french pastry receipt. Made with pâte à choux, profiteroles are little, spherical French pastries. They are filled with whipped cream, custard, or ice cream in a French choux pastry ball.
Its texture is the lightest, crispiest, and airiest. Up until the heat sets it, it bubbles up in the oven. Choux pastry’s high water content, which is converted to steam during baking, is what gives it its airy texture.
Religieuse
In the list of classic French pastry recipes, this is among the prettiest. Italian pastry chef Frascati invented it in Paris in the 19th century. Moreover, this is regarded as one of France’s most well-known sweets. Its name translates to “nun,” and it is made up of two choux buns stacked on top of one another to resemble a plump nun with a little habit over her shoulders.
The top circle is smaller and the bottom half of the religieuse is bigger and fatter. With cream or custard, both sides are filled. Some variations include flavors like rose, caramel, coffee, or chestnut cream.
Cannele
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It is a little cake with a custard-like center that is crisp, caramelized, and brown. It’s created with flour and egg yolks and interestingly contains a flavor of rum and vanilla. It is a product of the Bordeaux area and has a characteristic cylindrical form. The traditional recipe specifies that the cannele be cooked in fluted copper molds, which were allegedly invented in the 17th century by nuns.
The flavor of this classic French pastry recipe is what matters most. It has a somewhat rum-flavored, milky, and sweet flavor. A real cannelé is more akin to custard than some cakes. The components of a cannelé are comparable to those of a crêpe, but the cooking process produces a totally different end product.
Conclusion
The airy and fluffy texture of classic French pastries is what most people love about them. There is no disputing that French desserts are adored and honored by the world. Try these pastries if you are planning to visit France and enjoy your next vacation with your buddies and family. Get more ideas at Live Enhanced and Enjoy!
