I'm going to make a shocking revelation: I'm not much into desserts in general, and French pastries in particular.
When I lived in the States, I had a pretty sharp sweet tooth, which I carried with me to France. But during my two pregnancies I craved salt -- no strawberries or ice cream for me. While I was expecting my second daughter, I used to heat up obscenely large quantities of already-very-salty frozen pommes dauphines -- a kind of potato puff -- and SALT them more for good measure before scarfing them down at 10 in the morning.
I never really lost that desire for salt -- I still sometimes salt things that don't really need it -- and I never got my sweet tooth back. I do enjoy simple, homemade French desserts like clafoutis, but have never gone in for the traditional pastries. I'm sure not going to make them myself, and I've often been disappointed with ones I've bought in bakeries.
That's probably because a lot of bakeries around here are just that -- bakeries and not pâtisseries with a trained pâtissier making his or her own pastries. And when I go to a "real" pâtisserie in Rodez, I'm usually attracted to the most imaginative creations. So I've hardly ever even tasted the basics of French pastries -- until now.
A small bakery in the nearby suburb of Sébazac has recently been taken over by a trained boulanger-pâtissier -- and we have started to indulge in his creations. He sticks to the basics, such as the pastries you see above (clockwise from top):
Chou au caramel
Eclair au chocolat
JM Pâtisseries et Pains (no link available) has definitely changed the way our family deals with Sunday dessert. I don't feel guilty about not making it anymore -- I just buy it!
13 comments:
Dear Betty, that photo alone is enough to make me want to go to France now.
Salut,
Marjorie
I completely agree with you regarding French pastries (are croissants considered pastries - because that would be exception.) But the photos look great.
It's hard for us Americans to get used to the French pastries because they aren't sweet enough for our sweet tooth. Sometimes, too, they aren't as fresh as they could be...
Oh, Ken, I find they're TOO sweet -- but as I said, I don't have much of a sweet tooth to begin with.
As I implied in the post, a lot of bakeries sell industrially-produced pastries that just don't cut it. I don't know about their not being fresh because I so seldom buy any. But this new pastry chef near my house seems to manage his stock well and keep the quality up. Yum!
I would love to come visit and be tempted by one of these treats! I agree with you that sometimes they look so great sitting in the case, but when you eat them...like cardboard and wax. So having the real thing is terrific! The one with chocolate...oh yum!
I'm so jealous. Can't beat a great pastry in the middle of the day. Can't find anything like that in Los Angeles....
Alisa -- I bet you could find an authentic French bakery if you really looked. It might be miles away from where you are, though! A lot of French cooks and chefs have set up in the USA.
Coucou Betty, vu l'heure, j'ose encore...sourire...c'est tellement bon. Bonne soirée à toi.
Betty, I find that French pastries are not very sweet compared to American or North African/Middle Eastern sweets and pastries. And I don't have much of a sweet tooth either.
Well, I guess they all seem sweet to me. You may be right -- when I'm in the States, I always gravitate to cheesecake, arguably one of the least sweet desserts served there!
Frenchforawhile -- Croissants are considered viennoiseries -- a separate category that includes pain au chocolat, pain aux raisins, brioches....
I think they can be just as well the domain of a baker as a pastry chef since they do involve using baker's yeast.
betty - you are right...in fact La Dijonaise is across the street from our studio and they have great pastries, but it's not the same....don't know how to explain it, but it's just not the same!
Funny that. I love to cook and to bake cakes and desserts but I am not eating sweet things either. Give me a piece of cheese anytime...
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