Patisserie
Everybody loves a French dessert but those desserts did not happen overnight, it took centuries of perfecting recipes and a lot of passion to create the French pastry and confectionery we love today.
Everything started with the desire to serve something sweet after a meal and it evolved into the decadent world we know today. Fruits and cheese were not enough for the French people so a new type of art – the art of pastries and confectioneries – was born and a whole new world of cakes, pastries, and delicious confectioneries has come to life.
In 1270 when Régnaut-Barbon decided he wants to make oublies (confectioners’ ancestors) and pastries. And from there, everything started to develop and to grow into the amazing industry that French pastry and confectionery is today.
Perfect for this Recipe
Flour:
- ¾ cup or 175 g butter at room temperature
- 1 ¾ cups or 225 g Plain / All purpose flour (sieved)
- pinch of salt
- ¼-1/2 cup or 100 ml of cold water
- 2 tablespoons sugar if making a sweet dish.