When we think of France, we often think of its rich culture, historic monuments and, of course, its gastronomy. In the French culinary world, pastries occupy a very special place. They reflect France's history and regional diversity. Let's embark on a tour of French patisseries, which will take us from the bustling streets of Paris to the peaceful villages of Provence.
Macarons de Paris
We begin our gastronomic adventure in Paris, the birthplace of macaroons. Although their origins are often debated, there's no denying that Paris has adopted them. These little round biscuits are a perfect blend of a crunchy shell and a melting centre, offering an infinite variety of flavours from vanilla to blackcurrant.
The French macaron is often confused with the American macaroon, which is a coconut-based biscuit. The French macaroon is actually a small round cake, crunchy on the outside and soft on the inside, made with almond powder, egg white and icing sugar. Originating in the 18th century, these delights come in a variety of flavours and colours, and you need a certain amount of know-how to make them!
Bordeaux canelés
Head for the South West, where canelés reign supreme. Born in the streets of Bordeaux, these little rum and vanilla cakes are distinguished by their flute shape and caramelised crust. Often served as a dessert or with coffee, they are the very essence of Bordeaux sweetness.
The canelé is shrouded in an aura of mystery, as no one really knows where it comes from. Some stories associate it with the nuns of Bordeaux, who are said to have created this cake to use up the unused egg yolks after clarifying wine with the whites.
Kouign-amann from Brittany
You don't need to pronounce the name correctly to appreciate kouign-amann. Originally from Brittany, this pastry is a pile of puff pastry, butter and sugar, baked until crisp on the outside and melting on the inside. A pure delight that perfectly symbolises Breton generosity.
What makes it special is the way it is baked, which caramelises the sugar, giving it a deliciously crunchy crust.
Loire Valley Tarte Tatin
This upside-down caramelised apple tart has become the emblem of the Loire Valley region. It is a perfect symbol of the inventiveness and excellence of French pastry-making.
Tarte Tatin is said to be the result of a mistake made by the Tatin sisters, who spilt an apple tart. Instead of throwing it out, they put it in the oven "upside down", thus creating a new speciality.
Calissons d'Aix-en-Provence
Let's end our trip to Provence with calissons. These sweets are a hymn to Provence, combining almond paste, candied melon and a touch of orange peel. Traditionally served at weddings, they are also a popular gift during the festive season.
Pain au Chocolat vs Chocolatine: A Question of Identity
Ah, the quarrel that divides France! Depending on where you are, ordering a 'pain au chocolat' or a 'chocolatine' can reveal your geographical origin and even provoke passionate debate.
Originating in the Paris region, 'pain au chocolat' is a mainstay of bakeries and patisseries across the country. Simple and effective, it consists of a puff pastry that encloses one or two bars of chocolate. However, if you find yourself in the south-west of France, particularly in Gascony and throughout the Occitanie region, don't even attempt to order a 'pain au chocolat' for fear of puzzled looks. There, they proudly call it "chocolatine".
This difference in terminology was even the subject of parliamentary debates in 2018. Although inconclusive in terms of legislation, they show the extent to which this pastry is rooted in France's cultural identity.
