French cuisine is famous all over the world for its tradition.However it will surprise you in the pastry-making. In France it is an art from both aristocratic and peasant origins. Over time, they have created inimitable culinary creations.
The origins of the choux pastry, traditionally filled with pastry cream, custard, or whipped cream and topped with fondant icing are hazy, but can be traced to France around the turn of the 19th century. In the hands of the city’s top pâtissiers, however, the classic dessert has been reimagined. There are sweet éclairs and savory éclairs; mini éclairs and supersized ones; open face éclairs piped with pistachio cream and topped with strawberries, and sandwich-like pastries filled with chèvre and pesto.
The tarte Tatin, named after the hotel serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. The tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, about 100 miles (160 km) south of Paris, in the 1880s; the hotel was run by two sisters, Stéphanie and Caroline Tatin: Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.
A Paris–Brest is a French dessert, made of choux pastry and a praline flavored cream. The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energizing high caloric value, and is now found in pâtisseries all over France.