1. Kitchen Scale
Whether you’re cooking or baking, scales are a much more precise and confident measurement of ingredients, ensuring you’ll get the same quantity each time. Since baking requires precision and science in the form of correct quantities of ingredients, having a kitchen scale can help refine and ensure your baked goods are exactly as they should be.
2. Quiche Pan
The flaky, dense crust of quiches are made with the help of a very specific pan, a quiche pan. What makes quiche pans specifically are their straight edges as opposed to pie pans that have angled edges. The sides are neater and shorter, allowing for more “professional” looking pastries than the uneven, flaky side of pie pans. They are also sometimes referred to as round tart pans though quiche pans are slightly smaller in diameter and deeper by about 1/2 inch.
3. Coil Whisk
A coil whisk is exactly as is sounds, a whisk made as a coil. It is a shorter form of a traditional whisk that is used for whipping a variety of food ingredients with a head that is a round shape of coils wound around a circular metal wire that is attached to the handle. It is commonly available in sizes ranging from 6 to 14 inches in length and is great for whisking sauces, oils, and eggs.
4. Dutch Oven
If there’s one essential French item you need in your kitchen, it’s a dutch oven. The most popular, top-of-the-line kitchen brands all come from France; Staub from Alsace, and Le Creuset from Fresnoy-le-Grand. Popular dishes like stews, roast chicken, Coq Au Vin and Beef Bourguignon are among the long-standing, traditional French dishes made in these cast iron containers that help spread heat evenly. On the sweets side, dutch ovens are great for baking bread, cobblers, and cakes.
5. French-style Rolling Pin
While a regular rolling pin can be great for thicker doughs and provide more leverage, a tapered, handle-less French-style rolling pin is great for rolling thin doughs for delicate pastries. They focus on control and allow for maximum command of pressure. They also tend to take up less space and don’t have the problem of regular American-style rolling pin handles getting loose or falling off.
Do you have any of these tools in your kitchen? If so, let us know how you use them!
]]>The art of French pastries started with the desire to have a sweet treat following a meal. Fruits and cheese were originally served after dinner, but to quench people’s lingering sweet cravings after a meal, the doors to the art of French pastries and confectioneries were open. Thus the delectable, delicious, and dreamy world of cakes, pastries, candies, and classic French desserts was born.
There’s nothing better than finishing off a savory meal with a sweet treat and the French took that desire for dessert and turned it into a decadent delicacy. While pairing fruit and cheese highlighted the robust cheeses France is also known for, the art of pastries and confectioneries opened up a whole new world of pastries, cakes, and sweets that has led us to love and make such beloved treats today.
In 1270, Regnaut-Barbon registered the status of oublieurs, the ancestors of confectioners, and pastries. The profession of pastry chefs materialized in the 16th century with the introduction of sponge cakes and macaroons as well as marzipans from Italy.
Iconic French Pastry Histories
Croissant
The first recorded history of the kipfel (what people refer to as a croissant), was actually brought to Paris in the late 1830s by August Zang from Austria, who founded Boulangerie Viennoise in Paris.
Macaron
The macaron cookie was brought over to France as early as 1533 by Catherine di Medici, a noblewoman from Florence who married the future King of France, Henri II. It wasn’t until 1792, when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing and their popularity spread.
Kouign Amann
The kouign amann is a cake that first originated in the 1800s in Brittany, France. The cake derives its name from the Breton words for cake "kouign" and butter "amann”. here’s some controversy about the kouign-amann’s exact origins, everything from a fortuitous accident in the Finistère town of Douarnenez with a baker named Yves-René Scordia, to one restaurateur says his wife’s grandmother invented the kouign-amann in Scaër. Nonetheless, this beautiful trinity is complex as it is tasty, a sugary, caramelized combination of dough, sugar, and butter.
Tarte Bourdaloue
In 1890, a Parisian chef in a pastry shop located on Bourdaloue street in Paris created this variation of the amandine tart. The Bourdaloue tart that we know now, with pears, did not appear until the end of the 19th century and has little connection to the original version.
Puff Pastry
While many internet sources say it was Claudius Gele, a pastry cook apprentice, who created the iconic puff pastry in 1645, there are other sources denying this and if you go back more in history, the oldest recipes for puff pastry appear in 13th century Spanish Arabic cookbooks. Still, other sources indicate that puff pastry was known to the ancient Greeks as shown in a charter drawn up by Robert, bishop of Amiens. Despite it’s unclear history, we can agree it was an iconic moment in history.
Brioche
Known as a French type of viennoiserie, a cross between a pastry and a bread, the earliest recorded history of the word “brioche” dates back to 1404. It is debated whether the etymology comes from the French words, bris (to break) and hocher (to stir), or if it comes from the fact that the bread was first made in the Brie region in France. One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them while another claims reference to the popular French cheese brie, which is believed to have been one of the ingredients in the original brioche. A pastry chef Pierre Labully from Saint-Genix-sur-Guiers invented the Brioche de Saint Genix recipe around 1880.
Candied Chestnuts
Also known as marron glace, these seasonal confections originated in southern France and northern Italy. The first candied chestnuts seem to appear at the beginning of the 15th century in the Piedmont region of Italy. The earliest written recipe is from the court of Louis XIV at the end of the 17th century. In 1882, the first factory with the technology to produce marron glaces industrially was built in the Ardèche department of south-central France.
Creme Brulee
As one of the most beloved French desserts, it's so popular that actually there are three countries that have vied for the title of crème brûlée inventors. England, Spain and France all claim to have created crème brûlée, but many food historians agree that these kinds of custards were very popular in the Middle Ages across Europe so it's a little hard to trace the desserts' actual history. The term crème brûlée didn't appear until the 19th century. Early French versions of the dessert did not in fact burn the caramel like its modern versions, but placed a caramel disc on top of the custard.
Parisian Cafe
In 1672 an Armenian called Pascal Rosée opened the first coffee shop in Paris on Place Saint-Germain, but the institution did not become successful until the opening of Café Le Procope in about 1689 in rue des Fossés-Saint-Germain. Le Procope was known for its historical mark as many actors, writers, musicians, philosophers, and revolutionaries gathered at this iconic cafe and is now called the oldest cafe in Paris.
With the French perfecting the art of pastry and doing it consistently, many wonder how to replicate this? Or is there a single ingredient or technique that one should know? From all the pastries and delectable desserts that have been made from French hands, it goes to show that every single minute step is a part of the creation of classic French desserts, ones that require long hours, dedication, and strong attention to details, is the true reason for the making of French pastries. The secret lies not only in the ingredients, but the work itself.
]]>If you are getting married soon, you surely have a lot on your to do list so you can get ready for your big day. Finding the perfect venue for your reception, hiring a photographer, finding a DJ, and of course, choosing that perfect dress are all likely on your list. Another important decision that you’re likely thinking about is what you’ll be serving your guests for dessert during the reception.
If you’re planning on serving cake, there are numerous styles, flavors, and designs for you to consider. If you want to be a little less traditional, there are numerous other dessert options that your guests will surely love as well.If you are a baker and are feeling daring, you could also consider making your own cake. There are many delicious wedding cake recipes that you can find on the internet. Making your own cake will allow you to customize the cake and make it exactly how you want it. If you are considering making your own cake, you will want to leave yourself plenty of time before your big day to try out different wedding cake recipes. You will want to make sure the recipe tastes good and that the cake turns out how you expected it to.
From the classic Napoleon to the pastry to the more modern Tiramisu cake, French desserts have attracted foreigners to Paris, the city of Lights, and throughout the country of France for centuries.
In the spirit of the holiday season, and the never-ending dessert season, here is BonPastry’s list of the top seven most famous and delicious French desserts, along with a little about their origins and the perfect wine and coffee pairing for each one.
The mille-feuille, or Napoloen, is a three-layer French puff pastry. The top layer is covered in a powdered sugar, or glazed with icing in alternating white and brown stripes.
Origins
Napoleon is typically remembered for his French conquests as emperor, and his historical legal code. However, the name Napoleon has also survived through one of France’s most popular desserts, the Mille-feuille, also known as the Napoleon.
Popular Pairings
Wine: Red wine goes well with the Napoleon, especially Italian reds like the Recioto della Valpolicella. For the adventure seeker, a fruit beer is also an intriguing option.
Coffee: Try matching the Napoleon mille-feuille with a light French espresso.
The origins of this special French pastry is mysterious and hotly debated. Some people trace the mille-feuille, or Napoleon to ancient times; others claim the pastry developed in Hungary in the 16th century. Regardless of its origin, it is a great French dessert popular in the 21st century, and for many years to come.
Macarons are delicious and light “cookies” made with almond meal and filled with mocha Kahlua or chocolate ganache.
Ingredients: almond meal, amaretto, eggs, sugar, and your choice of sugar chocolate ganache, mocha Kahlua, or vanilla bean.
Origins
This delicious dessert was brought to France from Italy during the European Renaissance to mark the marriage of Catherine De Medici and Henry II of France. When Catherine de Medici moved to Italy from France, she brought her Italian pastry chefs and this centuries-old Italian tradition to France. It never left.
Popular Pairings
Wine: Macarons pair well with a variety of wines, but especially with Moscato.
Coffee: Try pairing the French macaron with a delicious Colombian coffee, or Café del Cauca.
The French clafoutis is a very moist and light fruit cake. It is made with fresh fruit and yogurt. It comes with your choice of apple, pear, peach or cherries (when available)
Origins
This baked French dessert is a French original: from the Limousin region of France. This dessert’s origins are murky, but its popularity spread throughout France in the 19th century.
Popular Pairings
Wine: The French clafoutis goes well with light dessert wines, such as Monbazillac.
Coffee: Try a Kenyan AA light roast to complement this light and moist cake.
Black Forest Cake (Forêt Noire)
The black forest cake is a moist chocolate cake filled with French vanilla Chantilly and fresh strawberries. This delicious cake is topped with European Cooca powder and finished with milk chocolate shavings.
Origins
The black forest cake, or forêt noire, is popular in France, but originated in Black Forest region of Germany. This 16th century dessert remains very popular today.
Popular Pairings
Wine: Syrahs, ports, and zinfadels are some of the many popular wine pairings that go with Bonpastry’s black forest cake.
Coffee: Try a dark roast coffee to boldly enhance the black forest flavor.
This Italian custard dessert cake delicacy is made with savoiardi (lady’s fingers) and dipped in a mix of Italian espresso and French Cognac. It is filled with a mix of mascarpone and chantilly, and finished with European Cocoa Powder.
Origins
Tiramisu (literally “cheer me up) is a delightful dessert of Italian origins. A relatively recent development, this Italian custard dessert dates back to 1960’s Italy, and a French apprentice appropriately named Tiramisu.
Popular Pairings
Wine: Tiramisu pairs well with sweet wines and sherries.
Coffee: Try pairing with a Columbian dark roast for a mix of flavor combinations.
Tarte Tatin
The tarte tatin is a delicious upside-down pastry filled with fruit, caramelized with butter and sugar, and baked to perfection. True to its name, it is then turned upside down and served.
Origins
The tarte tatin is an upside-down pastry has its origins in 1880’s France. According to one legend, the Tatin sisters, who ran a busy hotel, accidentally overcooked an apple pie. Frantically, they turned it over, served it to their guests, who surprisingly loved it. Suddenly, the tarte tatin was born.
Popular Pairings
Wine: Popular pairings include Australian and German rieslings, French calvados, and French sweet wines
Coffee: Try an Ethiopian coffee along with the tarte tatin.
The Sable are hand-made butter cookies filled with your choice of apricot, lemon, raspberry, strawberry, or nutella. Topped with ganache, come in different shapes or sizes of your choice. Perfect for any occasion.
Origins
The sable cookies originated in 17th century France. Sable is the French word for sand, appropriately named as they crumble in your hand and melt in your mouth.
Popular Pairings
Wine: The sable cookies pair well with sauvignon blancs, pinot grigios, and sparkling wines.
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For Christiane Stephano herself, owner and head baker at BonPastry, her personal journey mirrors that of the macaron itself. Born and raised in Paris and Lebanon, Christiane began baking at a young age. As a young woman, Christiane moved to Paris, France, and learned the art of baking and preparing tantalizing French pastries. It was there that her love of the macaron began, and she soon traveled extensively through Europe, absorbing the culture and developing her culinary talents. Christiane was inspired further by her experience exploring the dessert world of Cannes in the French Riviera, and decided to bring her knowledge of French desserts to America.
The Macaron has quickly become BonPastry’s most famous and popular item. These “bites of heaven”, as Christiane calls them, are delicious and light cookies made with almond meal and filled with mocha Kahlua or chocolate ganache. Baked with passion and love, the final and most important ingredients, the macarons provide a true taste of France that would make even Catherine De Medici proud.
]]>BonPastry specializes in high quality Gourmet French Dessert and Pastry. Pastry Chef Christiane Stephano hand bakes all of her tantalizing pastries in Carlsbad, CA.
Author: Sergio Stephano
Sergio Stephao is a Co-Founder at BonPastry. He is also an avid online marketer and runs several online marketing ventures. He can be contacted at SergioStephano@Gmail.com.
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