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Friday, August 14, 2009
After much research, I wanted to share with you my observation that the French have an obsession with puffy, airy things...
Firstly Laduree's patisserie Religieuse- made of puff or pate chou pastry - really 2 cream puffs, one sitting on top of the other and filled with flavored pastry cream. The Religieuse got it's name from it's violet-colored icing matching the cardinal's robes.
There's a long tradition of "puffy" cuisine in France. Here a soup en croute..hidden under pâte feuilletée. Plus profiteroles, croquembouches, eclairs, beignets, eclairs, gougèresHeight seems to be a desirable thing in France..
Not to be left out of the picture, French painters love to paint these puffy creations, like Manet's "La Brioche."
Manet was inspired by Chardin's "Brioche" in the LouvreAs well as what appreared on his dinner table...
And where would we be without airy, bubbly, fizzy French Champagne??? 
Another example of the French propensity for puffery - Marie Antoinette had a very puffy hairdo... 
The master of puffy dresses = Christian Lacroix, French of course.
Here's an exam on French pastry !You'll find out if French patisserie is
Your cup of tea/votre tasse de thé
and if you have CHEF potential!
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