Monday, May 16, 2011
Rumors about the croissant
According to Kate Hopkins, writer of the Accidental Hedonist blog, there is a legend that croissants were created in Vienna, Austria, to celebrate the city's successful repulsion of Ottoman invaders; the crescent shape mimicked the crescent on the Ottoman flag. Old folklore also states that Austrian-born Queen of France Marie Antoinette, wife of King Louis XVI, requested a croissant every day. Whether this is true or not, it shows that food was often traded among the royal courts, slowly infiltrating tradition and culture.
Origin of French Pastries
Most pastries have Mediterranean roots, thanks to the Ottoman Empire, which dominated Europe in the 13th century. Even after the fall of the Ottoman Empire, the food and culture of everyday life existed, and its pastries were still served in the French and Spanish royal courts.
Phyllo pastry was commonly used in Greece and because of its mild climate, the readily available supply of nuts and fruit were commonly paired with this pastry. Some of the oldest pastries derived from Greece are baklava, described as a "traditional diamonds and squares packed with walnuts and/or almonds, as well as little phyllo crowns---finger-size shirred cylinders called saraglidakia---filled with pistachios, with dried apricots, with prunes and more (Kochilas, Greek Soul)."
Most commonly used in confections like marzipan, Sicily has been one of the original providers of almond paste. Vincent Schiavelli says, "For centuries, almond paste was Sicily's greatest export, prized as far north as the royal courts of Scandinavia."
Phyllo pastry was commonly used in Greece and because of its mild climate, the readily available supply of nuts and fruit were commonly paired with this pastry. Some of the oldest pastries derived from Greece are baklava, described as a "traditional diamonds and squares packed with walnuts and/or almonds, as well as little phyllo crowns---finger-size shirred cylinders called saraglidakia---filled with pistachios, with dried apricots, with prunes and more (Kochilas, Greek Soul)."
Most commonly used in confections like marzipan, Sicily has been one of the original providers of almond paste. Vincent Schiavelli says, "For centuries, almond paste was Sicily's greatest export, prized as far north as the royal courts of Scandinavia."
Etymology
The word "dessert" comes from the French word "desservir" which means "to clear the table." The word was first used during the 17th century to describe the offering of sweets (usually fruit or cheese) after the main course. Over time, the custom of eating dessert became more popular. The French developed a multitude of delightful pastries, cakes and confections that are still celebrated today.
Time Frame
The French perfected the craft of desserts making during the 17th and 18th centuries. Antonin Carême, considered the first "celebrity chef," created elaborate dessert sculptures for royalty.
Features
French desserts are typically made from cream, custards and fruit. Often delicate and complex in nature, they take time to prepare.
Types
Popular French desserts include chocolate mousse, crème brulee and flaky Choux pastries such as profiteroles, éclairs and cruellers. Other specialties include tarts, cake-like cookie madeleines and crepes with sweet fillings.
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