A little history:
During the Middle Ages, as a result of trade, spices come to France, which left an important mark that distinguishes still prevails and frank cuisine.
It was during the Renaissance when he began to give great importance to the desserts.
During the eighteenth century, thanks to liberal sentiment, there was an opening to the world that greatly enriched the table and manners of France. That's how began to emerge pastries, crepes, cakes, and other desserts that are the specialty of French pastry.
In the sixteenth century the pastry already had its history when, in 1566 appeared Corporation Confectioners, regulating regulation and learning. They also were ice cream, "cream puffs" and "pithiviers" among others. In the seventeenth century the yeast that helps refine recipes baker and confectioner, as they were very similar mass of bread and pastry is discovered. Later, in the eighteenth century, they developed in France the flaky pasta, pastries and when it was considered that the pastry already had most of its "bases".
During the Middle Ages, as a result of trade, spices come to France, which left an important mark that distinguishes still prevails and frank cuisine.
It was during the Renaissance when he began to give great importance to the desserts.
During the eighteenth century, thanks to liberal sentiment, there was an opening to the world that greatly enriched the table and manners of France. That's how began to emerge pastries, crepes, cakes, and other desserts that are the specialty of French pastry.
In the sixteenth century the pastry already had its history when, in 1566 appeared Corporation Confectioners, regulating regulation and learning. They also were ice cream, "cream puffs" and "pithiviers" among others. In the seventeenth century the yeast that helps refine recipes baker and confectioner, as they were very similar mass of bread and pastry is discovered. Later, in the eighteenth century, they developed in France the flaky pasta, pastries and when it was considered that the pastry already had most of its "bases".
During the nineteenth century Antonin Careme, who was a famous chef and confectioner, he published his book "The Confectioner Real". In this century recipes, techniques, utensils and matter prima.Un century after the dominion of cold and heat to achieve new perspectives, better quality and productivity is used is specified.
What is the French Pastry?
The pastry is the art that consists of making, decorating, and decorating cakes and desserts in general with a technique, tools and special ingredients to perform this task.
Each type has its confectionery raw material, which is the basis of its desserts and which identifies and distinguishes different types of pastry.
French pastry is very complex and extensive, but each and every one of his recipes is composed of the bases of the French pasteleía.
The main bases of this pastry are:
Custard cream
Biscuit
Shell horn with cream
fluffy cream
fondant
Pate Choux
Galseado apricot
Pie shell
Pate Sucre
Whipped cream
Butter cream
Pate croissant
ganache
Chocolate cake
Syrup
Frangipan
crepes
brioche Pate
Vanilla flan
Cream cheese frosting
Apple filling
Lemon cream
Meringue
The impact of the French pastry shop in the Rest of the World
French pastry did not come from the overnight, but it gradually were inventing and complementing recipes. These desserts caused such pleasure that began to spread the rumor all over the world that in France there were delicious desserts, and over time all countries began to copy some of the recipes of French desserts, but adapting them to their subjects cousins. An example are the crepes, which are 100% French, but in Mexico but found stuffed squash blossom crepes.
The bakery and pastry franca have laid the foundation of modern international pastries.
Today we use the pastry cream, whipped cream and decorate any dessert syrups, in meetings offer cakes, pies and pancakes, and for birthdays can not miss the cakes. With all its amendments, the above recipes would not exist without the foundation of pastries and French pastries.
The impact it has had pastries and French pastries in the rest of the world has been very important, because in general all high patisserie desserts are based on French desserts.
We can find stuffed crepes with caramel, chocolate, spinach, chicken, etc. we also find chocolate cakes, vanilla, orange, lemon, carrot, cheese, blueberries, etc., and there are plenty of cakes like strawberry, chocolate, pineapple, coffee, etc., and not to mention the biscuits, syrups , truffles, meringues and many more who have left their mark on the pastry around the world.
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