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French pastries

french pastries definition

 French pastries definition 

More than a tradition, more than a craft, much more than a pleasure and even a desire, French pastry is an art that devours itself! From fluffy cake to famous pie, from regional legend to national pride, to each one his specialty, to each his creation. And if, finally, to eat generously in a melting dough was only a way to pay homage to the nation? When the best of France melts, the daily is decidedly more cheerful!

No simpler principle than that of pastry, its name does not hide anything: pastry counts on its dough, whatever its type, to make dance jig your taste buds. Mostly sweet, the pasta in question draws without counting their favorite ingredients, egg sugar and flour in milk, salt in fat, and yeast in the garnish. Add a touch of cream on all shades and pastry reconciles all the angry sweet!

Creamy and crunchy, each with its panoply to unfold the charm ... and from the pie to the jammy cake, the best French pastries are sometimes the easiest to cook! Breton kouign Amann and pithiviers compete with a golden crust, lemon pie, and tart tatin mix crisp and melting, the rum baba and pear charlotte unfold their legend.

Rather chocolate? Go for the French cocoa pastries, between black forest with cherries and raspberry chocolate, essential opera, and tart with two chocolates. As for declining cream in cheesy myths, think Paris-Brest and Saint-Honor√© ... or try the basque cake with pastry cream, for a tour of  French pastries that nobody forgets, even after finishing them!

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