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History - This is a very popular pastry in my country that you can buy in all of the
numerous pastry shops. This pastry was created in the beginning of the 17th century
and was popularized by the writer Edmond Rostand, who speaks about it in his famous
book "Cyrano de Bergerac".
I think this is an ideal cake for having with a cup of coffee, because, even if it is not in
sync with protocol, you can dunk it in the coffee. Of course, you can have it any time;
the best way of eating it is your way!
numerous pastry shops. This pastry was created in the beginning of the 17th century
and was popularized by the writer Edmond Rostand, who speaks about it in his famous
book "Cyrano de Bergerac".
I think this is an ideal cake for having with a cup of coffee, because, even if it is not in
sync with protocol, you can dunk it in the coffee. Of course, you can have it any time;
the best way of eating it is your way!
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| Individual pastries |
Les Amandines - Almond Cream Tarts
Les Eclairs
History - The eclair was created during the 17th century in order to permit people to eat a
little cake very quickly without a fork or spoon. The French even have an expression, "En
un eclair" which is like the English expression, "In the blink of an eye". This was what
French considered fast food.
In France, you find eclairs everywhere, in pastry shops of course, but also in supermarkets.
In Paris, you will principally find chocolate and coffee eclairs, but rarely vanilla. I was raised
wonderful - light, not too sweet, and easy to eat. In France, the color of the icing indicates
the flavor inside. I was very surprised to find "eclairs" in America with chocolate icing and
vanilla cream inside!
little cake very quickly without a fork or spoon. The French even have an expression, "En
un eclair" which is like the English expression, "In the blink of an eye". This was what
French considered fast food.
In France, you find eclairs everywhere, in pastry shops of course, but also in supermarkets.
In Paris, you will principally find chocolate and coffee eclairs, but rarely vanilla. I was raised
wonderful - light, not too sweet, and easy to eat. In France, the color of the icing indicates
the flavor inside. I was very surprised to find "eclairs" in America with chocolate icing and
vanilla cream inside!
History - Puff pastry traces its ancestry back to the ancient Greeks who spread it Catherine
de Medici. The most famous pastry of this type is probably the "Gallette de Rois" or
Epiphany Cake.
For my puff pastries, I use an inverse puff pastry dough. Instead of folding the butter much
more delicate pastry.
de Medici. The most famous pastry of this type is probably the "Gallette de Rois" or
Epiphany Cake.
For my puff pastries, I use an inverse puff pastry dough. Instead of folding the butter much
more delicate pastry.
Les patisserie en pate feuillete - Puff pastries
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