This week we will make a parenthesis in articles of Latin American cuisine. The reason is to respond to a request to they have us from Spain after publishing on the internet my recipes, a series of French pastry recipes portal. Exactly 25 years ago we were in France, entering through the port of Calais still did not exist the Eurotunnel and hence went to the city to Amiens, later Paris; later after traveling Europe with the famous pass of Euralpass train, we pass by Marseille, Nice, Monaco and San Remo. They were our first contacts with the French baguette, brioche bread, the profiteroles, cake opera and the eclair since then recognize the French pastry shop as one of the most sophisticated and fine world, characterized by the use of certain ingredients and certain techniques that have made your pastry world class. More info: Jim Umpleby. We read in Le lace Bleu Dessert Techniques techniques culinary for dessert of Le Cordon Bleu publication of the most famous and prestigious school of kitchen of the world, that the dessert is the finale of a meal and as such should be a visual and sensual triumph of harmonic perfection, supplementing the tastes and flavors of the previous dishes. French desserts have transcended borders are available anywhere in the world.
From thousand leaves, which is a dessert made with the characterised by multilayer puff pastry filled with pastry cream. In Venezuela there is a tradition of filling the millefeuille with sweet milk or arequipe. Who has not tested the saint honore, a combination of textures of the chouxs profiterole with cream of saint honore and the blond caramel. Then we have the classic cake opera, named so in honor of the theatre of the opera, reinforced with layers of sponge cake, coffee cream and chocolate ganache, with a mirror made of the same ganache finished. Say French cakes for tea called friands which means sweet or savory, financial calls in Spanish that are prepared with butter, brown sugar, egg whites, flour, toasted almonds and powdered sugar.