The art of french pastry phần 221

the feast hall Whenever there was an important occasion the chefs were ordered to wow guests with a new dish, a new cake or pastry that would prove the king superior It took lots of sweat and sometimes bloodLouis XIVs maợtre dhụtel Franỗois Vatel committed suicide after he was late delivering an extravagant dinner for 2,000 royal gueststo achieve the perfect result Some creations came out of intensive research and experimentation; others were the results of mistakes that changed history The recipes in this chapter are the successes, the pastries that proved to be universally popular and have remained so through the ages Many of these French pastries are international in their appeal Who has never heard of a flaky, buttery Croissant, a Chocolate Éclair, or a Napoléon; in France we call it a mille-feuille)? What child does not love pains au chocolat, the world’s best excuse to start the day with chocolate? When these pastries are made well, everybody likes them That is what makes them classics Some of the recipes in this chapter are better known in France than internationally They include delicious pastries made with pâte à choux, such as the Salambos, cream puffs that are filled with pastry cream, glazed with caramel, and studded with a toasted almond When you build a tower with caramel-glazed cream puffs you end up with France’s most classic wedding cake, the Croquembouche Other popular pâte à choux pastries are the Religieuse, made by stacking two cream puffs filled with coffee pastry cream and ... guests—to achieve the perfect result Some creations came out of intensive research and experimentation; others were the results of mistakes that changed history The recipes in this chapter are the successes, the pastries that proved to... pains au chocolat, the world’s best excuse to start the day with chocolate? When these pastries are made well, everybody likes them That is what makes them classics Some of the recipes in this chapter are better... be universally popular and have remained so through the ages Many of these French pastries are international in their appeal Who has never heard of a flaky, buttery Croissant, a Chocolate Éclair, or a