Once Upon a Time in Pastry

Statistics say that 60% of French people claim that pastry is inseparable from birthday parties, christenings, weddings, and other celebrations. If so many people love this specialty, do they know where pastry comes from? What are the French specialties? What do the French love the most? Which foreign pastries have made their mark in France?

A Little History of Sweetness

Pastry has existed since Antiquity and even before. But the one we know today, or at least some of the traditional recipes, emerged from the 16^th century. There is no precise moment when pastry established itself as a sweet culinary specialty. It is the successive discoveries and creations that have led to today's shortcrust pastries, puff pastries, and various creams. History mentions the "oublayeurs," a name proposed by Regnaut Barbon in the 13^th century, as the pastry chefs of yesteryear. They made "oublies," which were pastries rolled into cones. But the 16^th century marks the beginning. Here are some anecdotes:

• Provenchère invented almond cream used in pithiviers, galettes, tarts...
• Biological yeast enters the world of pastry and is undoubtedly one of the landmark moments in its history
• The croissant was born in Austria
• Pastry chef Antonin Carême creates the 5-turn puff pastry and introduces the wearing of the toque

Other creations and specialties have emerged in the centuries since, and the world of pastry continues to evolve.

Some Figures on the Bakery, Viennoiserie, and Pastry Sector

One cannot talk about pastry without mentioning bakery and viennoiserie, as the three are integral parts of the same sector. In recent years, it has significantly evolved in terms of presentations, tastes, techniques, and inspirations. The three specialties thrive year after year, thanks to pastry chefs who continually innovate to meet increasingly demanding customer needs.

In 2020, the turnover of the sector encompassing the 3 branches reached 11 billion euros. A family spends an average of €350 on pastry per year. Consumer preferences are varied: 3% buy from the frozen section, while 14% purchase from an artisan, compared to 46% who prefer homemade.

The French and Pastry: A Love Affair

If 60% of French people admit to buying a pastry at least once a month, it's no coincidence. France is known worldwide as the country richest in pastry and dessert creation. For a birthday, for a family celebration, for an event like Candlemas, or just for pleasure, the French do not hold back. Moreover, more and more people are retraining as pastry chefs or at least learning to make them at home.

What Are the French Specialties?

Known worldwide, classic pastries are also the favourites of the French. There are many, if not all regions have their great classics. Here are a few that make the country proud:

Paris-Brest

Invented to celebrate the Paris to Brest bicycle race. This cake is made with praline buttercream and choux pastry in the shape of a wheel. Flaked almonds, hazelnuts, and icing sugar decorate it.

Choux

The cream puff consists of two elements: a small ball made of choux pastry and pastry cream.

Mille-feuille

Originally rectangular, the mille-feuille is a succession of puff pastry and pastry cream. The third layer of puff pastry is topped with fondant.

Opera

Its flavour is chocolate and coffee. The assembly is quite simple: joconde biscuit, coffee buttercream, second joconde biscuit, a layer of chocolate ganache, third biscuit, and a final layer of coffee cream.

Éclair

Made with elongated choux pastry, filled with pastry cream and topped with chocolate or other flavoured icing.

Religieuse

It consists of two choux pastries of different sizes filled with pastry cream, with fondant and buttercream used to fix the two choux together.

Macaron

A small treat known worldwide, the macaron is made from egg whites, almond powder, and sugar. It is usually filled with ganache.

Fraisier

The quintessential summer cake with its mousseline cream, sponge cake, and strawberries.

Saint Honoré

Pastry of the Patron Saint of Bakers, the Saint Honoré is composed of Chantilly cream, choux, and a puff pastry base.

Tropézienne

A gourmet tart made of brioche, buttercream, and pastry cream.

Foreign Pastries Adopted by the French

While the French are fans of their pastries, they also love those from other countries. For example, American specialties like the endlessly adaptable cupcake, the chocolate lover's brownie, cheesecake, or donuts. There are also treats from Morocco like gazelle horns, baklava, or basboussa. Not to mention other pastries from around the world: tiramisu, angel cake, layer cake, drip cake, and so on.