Once Upon a Time in Pastry
We all know today the important place that Pastry holds in contemporary French society and how French Pastry has been elevated to the rank of Culinary Art worldwide.
But where does this art come from?
How was Pastry born?
Has it always been French?
A look back at the birth of this craft!
We must go back more than 7000 years to witness the genesis of Pastry, not in France but in Greece!
It was at this time that the first cake was born, a simple mixture of flour and honey, placed in the sun and called "obélia", given as "offerings" to the Greek gods.
After the discovery of sugar cane in the 11th century, pastries multiplied and gave birth to the profession of pastry chef in the 13th century, then called "patéier".
But it was during the Renaissance, in the 16th century, that we truly witnessed the Birth of Modern Pastry.
- In Pithiviers, almond cream was invented.
- Pastry chef Cassati invented the first ice cream in France.
- The famous choux pastry was also created by pastry chef Potelin in 1540.
- The technique of using air to whip egg whites or cream was just invented!
- Finally, in 1533, madeleines and macarons also made their appearance.
The Modern Times followed this period, bringing with them just as many delicious creations and new techniques. Thus, we note the birth of:
- The Amandine Tartlet
- Puff pastry, later perfected by the great pastry chef Antonin Carême
- Coffee, Chocolate, and the first Chocolate Shop.
- In 1683, the very first Croissant appeared in Vienna, Austria!
It would be made in France, under the reign of Marie-Antoinette, in 1770 but it would only be sold in Paris bakeries, as we know it, from 1920 onwards.
The years, and centuries follow one another, each with their own surprises and novelties.
The French thus discovered over the years the pleasure of tasting the most famous pastries today, mainly in the 19th century when French Pastry literally exploded and led to the Birth of these delicious treats and cakes:
- Baba au Rhum
- Nougat
- Croquembouches
- Ladyfinger biscuits
- Meringues
- Genoise
- Or even the Mille-feuille
Of course, many modern techniques, created from the 20th century onwards, have elevated Pastry to a higher rank, notably thanks to cooling methods.
In essence, the techniques of creation have hardly evolved today, but in terms of aesthetics and decoration of pieces, we discover day by day the possibilities available to us to always offer more innovative creations, while preserving the Ancestral Art passed down by our ancestors.