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2013-10-22 07:59:48
By Olivia Sorrel-Dejerine BBC News Magazine
No French high street would be complete without a patisserie, and words such as
"gateau", "eclair" and "flan" indicate that French pastry chefs are esteemed as
much abroad as at home. But in the last couple of years, patissiers have shot
to stardom, joining the top ranks of France's celebrity chefs.
French patisserie used to be delicious but predictable - the chocolate eclair,
the classic vanilla or raspberry flavoured macaron (a light meringue biscuit),
the tarte aux pommes (apple tart) or the mille-feuille (a sophisticated vanilla
slice).
Something has changed. Ever heard of the caramel popcorn, pistachio-orange or
pecan eclair by Christophe Adam? Or the olive-oil macaron with mandarin orange
and cucumber water by Pierre Herme?
These are a couple of the audacious creations a new generation of French pastry
chefs have launched on a startled but delighted French public.
Christophe Adam eclairs A selection of Christophe Adam's fun creative eclairs
France has always loved patisserie, but for some reason it now loves its
patissiers more than ever.
Their books are filling the shelves of book shops, and their stores are
multiplying - five new "patisseries de luxe" opened in the month of September,
in Paris alone.
Start Quote
Eating sweets brings us back to a time in our lives when we had no worries
Sebastien Gaudard
And while The Great British Bake Off has gone from strength to strength, France
has developed its own competitive baking shows, such as this year's Who Will be
the Next Great Patissier? For the last episode contestants had to make a piece
of fashion out of chocolate.
Another show, The Gateau of My Dreams, where a chef goes to someone's house to
help them bake a challenging cake or dessert, began in February 2012 - starting
with mille-feuille with caramelised maple syrup, and Black Forest gateau with
acidulated morello cherry - and published a spin-off book in its first year.
One explanation for the sudden rise of the pastry chef is as a consequence of
the recession.
Sebastien Gaudard shows how to make his father's famous Mussipontain
He has noticed a change in his customers' habits. Instead of buying a big cake
for a Sunday lunch or a dinner party, couples are now more likely to visit
during the week to buy one or two patisseries for themselves alone.
Patisserie, he says, is a form of comfort food.
Sweet teeth
73% of French people think any time is a good time to enjoy a pastry
71% bake their own cakes at home one to four times a month
84% of them saying they would like to get better at cooking pastries
Sources: CEDUS and Marmiton
Try patisserie recipes at home
"What drives the world of sweets, I think, is that eating sweets brings us back
to a time in our lives when we had no worries, the carefree time of childhood."
But the growing enthusiasm for patisserie is also due to the fact that a new
generation of pastry chefs have re-invented their craft, according to Zakari
Benkhadra, managing director of the Ecole Nationale Superieure de la Patisserie
(ENSP), in the countryside south of Lyon.
Chefs have started to make elaborate and visually interesting creations using
techniques such as mixing sweetness and saltiness (salty macarons), creating
original shapes (an audio cassette shaped pistachio-chocolate bar) or making
surprising high-quality desserts using mainstream products such as Haribo
sweets and Nutella.
A parallel piece of culinary invention, which made headlines earlier this year,
was the cronut - a cross between a croissant and a donut - created by French
chef Dominique Ansel in New York.
The patisserie craze has had a direct impact on the ENSP's enrolment numbers.
Struggling to fill some classes in 2008, it now turns away some applicants for
lack of space.
In these times of crisis, patisserie has become a relatively affordable luxury
- compared say with going to the restaurant - says Sebastien Gaudard, one of
today's up-and-coming pastry chefs.