The art of french pastry phần 221
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thefeasthall.Whenever
therewasanimportant
occasionthechefswere
orderedtowowguestswith
anewdish,anewcakeor
pastrythatwouldprove
thekingsuperior.Ittook
lotsofsweatand
sometimesbloodLouis
XIVsmaợtredhụtel
FranỗoisVatelcommitted
suicideafterhewaslate
deliveringanextravagant
dinnerfor2,000royal
guests—toachievethe
perfectresult.Some
creationscameoutof
intensiveresearchand
experimentation;others
weretheresultsof
mistakesthatchanged
history.Therecipesinthis
chapterarethesuccesses,
thepastriesthatprovedto
beuniversallypopularand
haveremainedsothrough
theages.
ManyoftheseFrench
pastriesareinternational
intheirappeal.Whohas
neverheardofaflaky,
butteryCroissant,a
ChocolateÉclair,ora
Napoléon;inFrancewe
callitamille-feuille)?
Whatchilddoesnotlove
painsauchocolat,the
world’sbestexcusetostart
thedaywithchocolate?
Whenthesepastriesare
madewell,everybodylikes
them.Thatiswhatmakes
themclassics.
Someoftherecipesin
thischapterarebetter
knowninFrancethan
internationally.They
includedeliciouspastries
madewithpâteàchoux,
suchastheSalambos,
creampuffsthatarefilled
withpastrycream,glazed
withcaramel,andstudded
withatoastedalmond.
Whenyoubuildatower
withcaramel-glazedcream
puffsyouendupwith
France’smostclassic
weddingcake,the
Croquembouche.Other
popularpâteàchoux
pastriesaretheReligieuse,
madebystackingtwo
creampuffsfilledwith
coffeepastrycreamand
