The French writer Michel de Montaigne (1533-1592) noted during his travels in 1580 that innkeepers of Bâle, Switzerland served “cooked pears with the roast” and that the locals “mixed cooked plums, apple and pear tarts with meat.” While the noble pear has a long and illustrious culinary history, today pear tart is of course served … Continue reading Tarte aux poires et aux amandes (pear frangipane tart)
This delicious recipe for Gâteau au chocolat de Nancy (Nancy chocolate cake) comes from a bound volume of regional recipe supplements from the magazine Modes de Paris dating from the late 1960s or early 1970s. The book is filled with tried and tested sweet and (mostly) savoury recipes from across France, including lovely desserts like flan au … Continue reading Gâteau au Chocolat de Nancy
The invention of pralines dates back to the 17th century and is most often attributed to Clément Jaluzot, master chef to César de Choiseul, Comte du Plessis-Praslin (1598-1675). Chef Jaluzot is said to have hit upon the idea of coating almonds with caramelised sugar, producing a sweet and crunchy treat that delighted his employer’s palate. … Continue reading Macarons with Praliné Filling
The first chocolate cakes in Europe date back to the 17th century, when bakers began adding cacao powder, newly imported from the Americas, to their traditional cake recipes. During the 19th century, pastry chefs, notably in France and Austria, concocted sophisticated chocolate desserts to be enjoyed by the privileged elites. For everyone else, chocolate in … Continue reading Gâteau au Chocolat (Chocolate Cake)
The invention of dessert bars and squares is attributed to an American housewife who won a prize in 1971 for an original dessert she created by combining cake mix with pecans and other ingredients. Today, countless variations are found in coffee shops across North America. While they may be less refined and sophisticated than the … Continue reading Chocolate Oatmeal Squares
Gâteau Savarin, a classic French sponge cake, was invented by Parisian pâtissier Auguste Julien in 1845. It is basically a rum baba baked in a circular (ring) pan. The cake is named in honour of Jean-Anthelme Brillat-Savarin (1755-1826), a French politician, lawyer and gastronome, who also has a cheese named after him. Monsieur Brillat-Savarin is … Continue reading Gâteau Savarin
Ganache is said to have been invented sometime in the 1850s when a chocolatier’s apprentice accidentally poured boiling cream over some chocolate. Furious, the master chocolatier chastised his apprentice, calling him “ganache,” a term that at the time meant “dimwit” or “moron” in French. (It also refers to a horse’s jowl.) But as it turns … Continue reading Tarte au Chocolat (Chocolate Tart)
