History and Techniques of French Pastry
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ScribdTranslationsHistory and Techniques of French Pastry
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Pastry making
French
History
It was during the Renaissance when it
he/she started to give great importance to
desserts. During the 18th century,
thanks to the liberal sentiment, there was a
opening to the world that enriched in
large measure to the table and manners of
France. This is how they began to emerge.
pastries, crepes, tarts, and more
desserts that are the specialty of the
French pastries.
In the 17th century, yeast is discovered that helps to
perfect the recipes of the baker and the pastry chef,
since the dough of the breads and that of
the cakes. Later, in the 18th century, they
puff pastries are developed in France,
bakery and it was when pastry was considered
he already had the essentials of his 'foundations'.
During the 19th century, Antonin Careme,
who was a famous cook and pastry chef,
he published his work "The Royal Pastry Chef". In
this century the recipes were specified, the
techniques, utensils, and raw material.
A century later, the domain of
cold and heat to achieve new ones
perspectives, better quality and
productivity.
The pastry and confectionery of France have
laying the foundations of pastry
modern international. Nowadays
we use pastry cream, the cream
beaten and the syrups to adorn any
dessert, at the meetings we offer
cookies, cakes, and crepes, and for the
Birthdays can't be without cakes.
With all its modifications, the recipes
previous ones would not exist without the foundations of the
French pastry and confectionery.
Techniques
Bain-Marie: a gentle cooking method provides
indirectly heat the food, through the
vapor. It is generally used to cook sauces
finas, glaseados, natillas, mermeladas o derretir
supplies like chocolate.
Glazing: this culinary technique is used
to give shine to a food and infuse it
a flavor, generally sweet in the
surface.
Enveloping movements: it is used to mix a
light and frothy dough with a denser one, or
the other way around, without removing or beating, avoiding that the mixture
lighter lower its volume excessively.
Flavoring: To give a food or preparation a
additional perfume in line with its natural aroma, for
addition of a spice, of an aroma, a wine, a
aguardiente, etc.
Churn butter until it becomes fluffy or takes
a creamy consistency.
Ingredients
The bakery uses these ingredients, although at first some may seem strange to you, you will see how necessary they are to achieve desserts.
delicious.
• Flour
• Flour is very typical of our cuisine, so it's normal that you already have it. You can use it together with yeast, although there are
Who prefers baking powder or strong flour? You can use it to make cakes and even the Three Kings cake and croissants.
• 2. Baking powder
• Yeast is very necessary for pastry to take shape. You already know the importance of mixing flour with yeast for many
recipes, such as croissants, muffins, sponge cakes, etc.
• Butter
• Butter is another ingredient widely used in all households, both for savory meals (from basic sandwiches)
like in desserts. Who hasn't enjoyed a good sobao made with butter or some mantecados and muffins?
• 4. Egg
• The egg has become a fundamental ingredient of our cuisine. The Spanish omelette uses it as one of its ingredients.
mainly. But, in the same way, it happens in pastry, for the preparation of flans, cakes, meringues, etc.
• Extra virgin olive oil
• Another ingredient that is indispensable in Mediterranean cuisine. Essential in all kinds of dishes, even for the dough of many
Pastry. An example are the muffins and polvorones.
Ingredients
• 6. Sugar
• Sugar, when we talk about desserts, is the first ingredient that comes to mind. On one hand, we have granulated sugar, used
to sweeten all kinds of creations we make and, on the other hand, the powdered sugar, necessary for cake decoration and preparation of the
meringue and icing.
• 7. Milk
• Whole milk is usually more chosen due to its higher fat content, which provides elasticity and volume, as well as allows for maintenance.
Enter the yeast. It is ideal for fillings, for example, dulce de leche, which we can use for cakes, croissants, etc.
• 8. Cream
• Both in its whipped version and whipped cream are essential to give a subtle touch to your desserts. It adds softness to your
Cookies, you can even assemble it to create a delicious cake, with very few ingredients.
• 9. Vanilla
• Whether in branch or essence, it is an increasingly used flavoring and aromatic in gourmet cooking. From it, and with the use
With other ingredients, you can achieve a delicious cream for tarts, donuts, muffins, etc. In almost everything you can think of.
You can use vanilla.
• 10. Salt
• Don't be surprised to find salt as an essential ingredient in desserts. It can help restore them,
it absorbs water and improves color, as well as being a phenomenal bactericide. It also enhances flavor.
Regions of France
• AlsaceAquitaine • Island-of
France(Region• Loire Valley
• Auvergne Subway of • Picardy
• Burgundy Paris • Poitou-Charentes
• Brittany • Languedoc-Roussillon• PACAProvence
• Center • Limousin Alps – Costa Azul
• Champagne-Ardenne• Lorena • Rhône-Alpes
• Corsica • Mid-Pyrenees
• Franco County • Upper Normandy
• Lower Normandy
• North Pas de Calais
GOOD PASTRIES IN PARIS… AND IN
FRANCE
• La Pâtisserie des rêves, in Paris: Philippe Conticini revisits the classics of pastry.
• Cakes and bread, in Paris: the young Claire Damon, originally from Auvergne and a former student of
Pierre Hermé presents a very personal pastry inspired by seasonal fruits.
• Sébastien Gaudard, in Paris: the former head pastry chef of Fauchon elevates traditional pastry.
Saint-Honoré, baba al rhum, millefeuille and puits d'amour are the stars of their shop in district 9.
• Sève, in Lyon: apart from the traditional chocolates and sweets (among them the real cake of
candied red almonds, Lyonese specialty), the master chocolatier and pastry chef Richard
Sève offers its original creations in its four stores in the city.
• The Delights of Louise, in Bordeaux: Philippe Andrieu, former collaborator of Fauchon and Ladurée,
imagine some fruity éclairs, macarons, cakes, and various pastries. Their shop is located in the
Grands Hommes Square, in the Golden Triangle of Bordeaux.
• The pastry shop Intuitions, in Cannes: in its 'sweet lounge', the chef Jérôme de Oliveira,
campeón del mundo de pastelería, te invita a disfrutar de sus creaciones: París-Brest, tarta de
meringue lemon, strawberry cake, tropézienne...
More desserts
representatives
Tarte Tatin. The most famous tart of the
French pastry is a cake to
reverse, which is baked with the dough by
on top of the fruit.
Eclairs. Whether original, chocolate or
café, or in any of its current and almost
infinite varieties of lemon, apple,
passion fruit...the name in French of this
timeless candy means 'lightning' (because of its
brilliant appearance after glazing.
Macarons. The most French pastry has its origin in
Italy. It is said that the master pastry chefs of
the Florentine Catalina de Medici who brought this
elaboration to the French court when her lady
married King Henry II in 1533.
Mille-feuille. Saint Honoré.
Profiteroles
VIDEOS
• [Link]
• [Link]
• [Link]
Prepared by:
• Victor Yair Castillo Symor.
• Ricardo Araujo Domínguez.
• Eber Hernández Ángeles.
• Barbara Gabriela Mercado Peñaloza.
References
• International Gastronomy. (2020). Obtained from
[Link] (February 14
from 2021)
• French Pastry. (n.d.). Retrieved from French Pastry:
[Link] , (14 febrero de 2021)
• N. Talbolf. (2015). "French Cooking Technique2. Le Chordón Blue. Obtained from:
[Link] , (14 febrero de 2021)
• N/S. (2017) “Postres Árabes: Un repaso por los postres más originales“. REPOSTERÍA & PASTELERÍA
FROM DONI. Obtained from the website;[Link] , (14 febrero de 2021)
• N.S. (2017). "All France. Regions of France". France Blog Guide. Obtained from:
[Link] (February 14, 2021)
• Antonio Castillejo. (2016) French Pastry: High Pastry Surrenders to the Charms of Paris.
Obtained from:
[Link] ,
(14 febrero de 2021)
REFERENCES
• Comercialjuandomingo, (2019) THE 10 MOST USED INGREDIENTS IN
PASTRY. Obtained from
[Link] , (14
February 2021
• Americafrance, (2017) The French pastry shop. Obtained from
[Link] (February 14, 2021)