Noone can resist a buttery, fluffy croissants, but the magic behind them takes much more than just a dough. Centuries of crafting and perfecting turned into an iconic pastry from a culture that we attribute to some of the most popular and delicious desserts and baked goods in the world.
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.
Greetings, fellow enthusiasts of the exquisite world of French pastries and confectioneries. Allow me to share my passion and expertise in the realm of culinary delights, particularly the art of crafting those buttery, fluffy croissants and other iconic French treats. My journey into the history and intricacies of French pastries has been one fueled by genuine curiosity, countless hours of hands-on experience, and a voracious appetite for knowledge.
The magic behind these delectable creations goes beyond mere dough; it encompasses centuries of craftsmanship and perfection, evolving into a cornerstone of French culture and cuisine. The inception of French pastries can be traced back to a desire for sweet treats after meals, transcending the traditional offerings of fruits and cheese. This gave rise to a dreamy world of cakes, pastries, candies, and other classic French desserts that we cherish today.
To delve into the origins of specific iconic French pastries, let's explore some key concepts highlighted in the provided article:
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Croissant: The croissant, a pinnacle of French pastry, has a history rooted in the late 1830s when August Zang brought the kipfel (a precursor to the croissant) from Austria to Paris. This marked the beginning of the croissant's journey into becoming a beloved French pastry.
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Macaron: Catherine di Medici, a noblewoman from Florence, introduced the macaron cookie to France in 1533. However, its popularity soared in 1792 when two Carmelite nuns baked and sold these cookies in Nancy during the French Revolution.
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Kouign Amann: This caramelized cake originated in 19th-century Brittany, France, with its name derived from the Breton words for cake and butter. The exact origins remain debated, with various tales attributing it to different bakers.
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Tarte Bourdaloue: In 1890, a Parisian chef created this variation of the amandine tart, featuring pears. The tart's connection to Bourdaloue street in Paris and its evolution into the version we know today occurred at the end of the 19th century.
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Puff Pastry: The iconic puff pastry's history is shrouded in uncertainty, with conflicting accounts of its creation. While some attribute it to Claudius Gele in 1645, others trace its roots back to 13th-century Spanish Arabic cookbooks and ancient Greek knowledge.
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Brioche: A French viennoiserie with debated origins, the word "brioche" dates back to 1404. Theories suggest connections to Norman Vikings, the Brie region in France, and the invention by pastry chef Pierre Labully in the late 19th century.
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Candied Chestnuts (Marron Glace): Originating in southern France and northern Italy, candied chestnuts appeared in the 15th century, with the first written recipe emerging in the 17th century. Industrial production began in the late 19th century in the Ardèche department.
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Creme Brulee: The beloved French dessert has a contested origin, with claims from England, Spain, and France. Its modern form, featuring a burnt caramel top, emerged in the 19th century, while custards of similar nature were popular across Europe in the Middle Ages.
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Parisian Cafe: The first coffee shop in Paris opened in 1672, and Café Le Procope, established around 1689, is considered the oldest cafe in Paris. It became a hub for intellectuals and creatives, leaving an indelible mark on French cafe culture.
In conclusion, the intricate history and evolution of French pastries encompass a rich tapestry of culinary innovation. Each pastry is not just a result of carefully chosen ingredients but a testament to the dedication, creativity, and attention to detail exhibited by the masterful hands of French pastry chefs across centuries. The true secret lies not only in the elements but in the artistry and craftsmanship that define the world of classic French desserts.
