The Fundamentals of French Pastry: Croissants to Éclairs

French pastry is a craft of subtle flavors, luxurious textures, and precise technique that has been captivating those with a passion for eating for generations. From the flaky strata of croissant to the smooth glaze of éclair, French pastry is both craft and science. As an up-and-coming pastry chef or merely a zealot food fan, understanding the fundamentals of French pastry can serve to deepen your knowledge and skills. A Brief History of French Pastry: French pastry was started in the Middle Ages with the influence of Middle Eastern and Italian baking. French pastry, however, did not come to realize its full advancement until the writings of Marie-Antoine Carême and Auguste Escoffier during the 17th and 18th centuries. These original chefs refined recipe and technique and established the groundwork for modern-day French patisserie. Current French pastry is famous throughout the world for being precise, advanced, and steeped in history. The Building ...