9 INCREDIBLE FACTS ABOUT CONFECTIONERY ART AND DESSERS
The world of pastry art is amazing and unpredictable! And before you and I first opened the book of sweet recipes, millions of amateurs and professionals, pioneers and inventors, left their indelible mark on pastry art, the evolution of which we can admire today.
For knowledge and entertainment, we have prepared for you 9 interesting facts about the pastry art, which will surely inspire new delicious achievements! №1. Thank you, Egyptians. It turns out that confectionery was first imported to Europe during the Muslim invasion in the far VII century – before that, unbalanced Europeans were only happy with fruit, fresh or dry. The idea of sweet delicacies immediately captured the minds of the maestro of cooking, and they began to create, not working hard. The first, after all, were and remain the Egyptians, who prepared delicious desserts from a mixture of honey, fruit, spices, various seeds and grains. №2. Sy, Senor Kandiere! Did you know that turn the story a little differently, the word “confectioner” could have sounded completely different, for example, “Tzukrovar” or “marshmaller”? The word “confectioner” comes from the Italian verb “Candiera”, which means “cook in sugar.” It was from him, from our irreplaceable sugar, that began in Europe, and more precisely in Italian Venice, confectionery, where it received the most rapid development by the end of the 15th – the beginning of the 16th century. Number 3. The most exact science The main rule of confectionery art is respect for proportions. Only the one who has given the practice neither one nor two years can indulge such luxury as an “eye” dimension. In the confectionery business, you need to carefully monitor the cooking temperatures and observe the recipes exactly. One small inaccuracy – and goodbye, reputation! That is why pastry-direction is considered to be the most difficult in cooking and it is an order of magnitude ahead of gastronomic craftsmanship, where fantasy and improvisation often become synonymous with professional victories. №4. No you are not French! Years have passed and now, like snow on my head! After all that has been experienced and baked, it turns out that the croissant was invented not in France, but in Austria! There is even a legend in pastry chronicles that, in 1683, Viennese baker Peter Wendler prepared the first croissant in honor of the failure of the Turkish siege of Vienna. Once the pastry bakers, who worked at night and prepared fresh buns for the citizens in the morning, heard a suspicious noise from hoes and picks. They understood that the city was attacking – the Turks were digging under its walls. Having warned the soldiers about this in time, they thwarted the plan of the Ottoman army and rescued Vienna. This is the first true story of the jubilation and victory of confectionery art over the bloodthirsty conquerors! №5. At least one more bitYou presented yourself at least once as a taster, for example, judges of an international competition, where you need to taste the products of the contestants for several days? They can be tasteless, overly savory, special and simply unbearable – but the task remains in place. You must understand the texture, the combination of tastes of at least 30 desserts per day and make your strict verdict. In this difficult period, the maestro tries to eat at least outside the competitive arena, and also never eat up to the end any dessert, even if it is fabulously divine! №6. Suspicious Willy Wonka River Did you know that the delicious chocolate river in the movie “Charlie and the Chocolate Factory” was really made of chocolate and consisted of more than 500 liters of water mixed with cream and chocolate! The creators of the sweet miracle admitted that the freshness of the reservoir did not last long and did not cause an appetite. №7. Do not cook my favorite macaroni Our favorite macaroni macaroons, in their final role, familiar to us, were invented in the famous French confectionary Laduree, which still exists today, famous for the same macaroni and continues to open its luxurious sweet salons throughout Europe. Simple macaroons, without a color palette and fillings, became known, thanks to the nun sisters who baked them to survive the French Revolution of the late 18th century. At the turn of the 1900s, macaroni was remembered by the successful entrepreneur and master of Laduree, Pierre Defontaine. He decided to combine the halves of macarone ganache (a fragrant cream based on fresh cream, chocolate and butter). Having avoided the sad fate of ordinary macaroons, macaroni turned into a product-pleasure, with a thin crisp crust, soft almond meringue and velvet filling. №8. Kronats exist In 2013, the American pastry chef Dominic Ansel made a new pastry breakthrough and invented a gibrit croissant and donut (donuts), which received the awesome name of Kronates! For some time a real “Kronates epidemic” reigned in New York – incredible multi-kilometer long queues lined up at Ansel’s pastry shops! №9. Favorite dessert Cote d’Azur. Do you know that the most popular and colorful dessert of Saint-Tropez, one of the most famous towns.