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What does French pastry means according to british people? US people?

post #1 of 6
Thread Starter 
Hello!
I'm Arnaud, a french amateur chef.
I would like to know what kind of dessert you consider as emblematic of french pastry.

So, what kind of recipes is considerated by british people like french pastry?
What ingredients are "frenchies" according to you? (rapsberry? caramel? meringue? other things?)

Merci beaucoup !
post #2 of 6
Praline, praline, praline.
Pate a choux, creme brulee, baba au rhum, Napoleon (or other things with puff), Mont Blanc.
post #3 of 6

Millefeuille, Opera, Miserable.

post #4 of 6

Anything made in the style of French Style   is considered French Pastry(Rich with all butter) It's not so much the ingredients, it's what you do with them.!!

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6
Quote:
 Praline, praline, praline.

lol, had a friend who's name was Candy, she had a friend that I nick named Praline, she thought it was cute but I called her that because she was as sweet as Candy, but half nuts, true story. Also wouldn't you consider that more Cajun than French? 

 

Was thinking more along the lines of Crème Brûlée, SoufflésCrepe Suzette or Crepe Cake, Macarons.

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #6 of 6
Pralines would be a southern treat, but praline paste (using hazelnuts) as an ingredient seems to be in half of the French desserts I have tried.
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