Danielle Takes on French Pastries

Everyone knows that I came to France for one reason. No, not to study or become fluent in the language. That's too silly. Instead, I am here to examine, taste and report to America on the glorious French pastries. Well, I wish that was the only reason. Studying and speaking French are important, as well. To fulfill my duty as an American citizen, I will now attempt to explain the world of French pastries.

The Crêpe
Apparently a Hungarian treat and not originally French, the crêpe is a super-thin pancake. However, do not call it a pancake in front of the French, because they will call you a "stupid American." While pancakes are great, crêpes cannot be beat! You can eat them plain, with sugar, with lemon juice, with chocolate, with any type of confiture (jam, jelly, etc), with bananas, with chestnut cream, and, last but not least, with nutella (my favorite). To top it off, add some beautiful powdered sugar and/or chantilly cream. You have not lived until you have eaten a real French crêpe. If in Aix, go to Crêpes-a-Gogo. It's cheap, and delicious! Just make sure to ask for extra napkins, because eating crêpes sans silverware is quite a challenge.



The Croissant
A buttery, light, flaky pastry shaped like a crescent. There is no substitute for a fresh croissant. Add butter or confiture for a great, cheap, and carb-filled breakfast.


Pain au Chocolat
A rectangular shaped croissant with a chocolate filling. Don't pay more than 90 centimes for this delicious treat! My favorite ones come from Jacob's, a local chain around Aix.


Macaron
Although I am not too sure about the origin of the macaron (not macaroon), they are delicious! The look like little hamburgers, but are very different. Imagine a creamy filling surrounded by fluffy pastry buns. Paul's sells huge ones, but I prefer the ones at this little chocolatier near Place Richelme called Brunet Louis. They have chocolate macarons with raspberry filling. Heaven! Many places sell 'specialty' macarons. Expensive, but beautiful to admire and also delicious! Marese Macarons in Aix are beautiful. They even have a lychee macaron that I have yet to taste.


Calisson
The little calisson is apparently from Aix. It is a tiny oval-shaped, almond-melon filled cookie that packs a huge taste and leaves a large hole in your wallet. Reserved for presents or special occasions, the calisson can also be tried for free at La Cure Gourmande. My advice: play the dumb tourist, admire the calissons, and say (in French or English): 'Qu'est-ce que c'est un calisson?' or 'What is a calisson'? Add extra American accent if desired. The nice people at this chain will offer you a taste of their calisson. After having tasted many different types, I think I do prefer their calissons. And they have the cutest boxes! Guess I will have to bring some home.


Brioche
Sorry about straying from pastries. Now, back to business. Brioche is similar to a cinnamon bun, but is not cinnamon flavored. Just imagine the shape. Add some delicious sticky honey substance, raisins, or chocolate chips, and voilà! Brioche aux raisins ou brioche aux pepites. Personally, I love the chocolate one.


Tournade
Tastes similar to a brioche, but looks like a giant Twizzler.

Chausson aux pommes
Imagine apple pie inside of French pastry dough. It is like heaven in a little stuffed tart.


Mille Feuille
Layers of puff pastry cemented together by cream. Topped off with frosting. Delicieux.


St. Tropez
I have never tried this pastry first-hand, but it is some sort of layered cake. My roommates adore it.

Petits Fours
No, not "little cakes with 4 corners." Non, non, et non. Petit does mean little, but four is an oven. Real French petits fours are not just small pieces of cake. They are hand-crafted works of art. Do not confuse the American petit four with the French petit four. Naughty, naughty American.


Fondant au Chocolat
Not sure if this classifies as pastry, but I absolutely love love love this dessert!! Imagine Chili's molten chocolate lava cake, but better and not processed. The best fondants 'coule' (run) chocolate in the middle. Mmmm. Add chantilly and vanilla ice cream.


Well, thus ends my experience with French pastries. I might have to add another post later about French dessert. Until then, bon appetit! And remember, everything in moderation ;)