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Once upon a time...
French Pastry by Ferren Theosandra PT Gramedia Pustaka Utama Gedung Gramedia Blok I, Lt. 5 Jl. Pal merah Barat 29-33 Jakarta 10270 Illustration by Ferren Theosandra Fisrt Published by Penerbit PT Gramedia Pustaka Utama member of IKAPI Bandung, 2021 Copyright 2021 by Ferren Theosandra All rights reserved. Published by PT Gramedia Pustaka Utama. No part of this book may be reproduced or transmitted in nay from or by any means, electronic, including photocopying, recording or by any information storage and retrieval system, without written permission from the publisher.
Content Chapter 1
- History of Pastry ........................................1
a. Where it all started? b. Important moments c. Match Games
Chapter 2 a. b. c. d.
December 9th is National Pastry Day. January 6th is Pastry Event Ephipany Pastry Truck Which one is the Pastry Truck?
Chapter 3 a, b. c. d. c.
- Fun Facts about Pastry .............................31
- Types of French Pastries ...........................43
All types of French Pastries Which one is big? Connect each picture with its other half! Count and Match! The benefits of fruit in pastry
Chapter 4
- Essential Pastry Tools .................................69
a. Various pastry tools b. Match the Parts!
Chapter 5
- How to make macarons ..................................85
a. Ingredients Infographic b. Step by Step How To make Macarons
Introduction This book mainly tells about how French pastry was first invented, some fun & interesting facts, various type of French pastries, and introducing various essential pastry tools, also this book will show you how to make macaroon! This book suitables for children of age 2-5 years old under parents supervision :D
Chapter 1
1
Where it all started? 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 confectionaries – was born and a whole new world of cakes, pastries, and delicious confectionaries has come to life.
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Important Moments In The History Of French Pastry & Confectionary
1540 - 1924 4
astry P f f u P
0 4 5 1 The puff pastry was created in 1540 by Popelini. Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. 5
ioners ct e nf o C
1566 26 years later, in 1566, the oublies were renamed confectioners. 6
e
s Aman e t et l din te r a T
1638 In 1638 France tasted tartelettes amandine for the first time.
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C d e p hip
W
1660
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m a e r C
1660 was the year whipped cream was invented by Vatel, the cook of the Prince of Condé. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
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Le Procope 1686 was the year that started the French café culture in France. Le Procope, the first Parisian café, served coffee, tea, ice cream, and chocolate.
1686 10
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a F ct t ory a g u o N
1778
1778 is the year the first nougat factory was founded.
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1793
Macarons
Macarons were invented in 1793. The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance.
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Brioche - 1808 1808 is the year brioche became a very popular pastry in Paris.
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Pipping Bag
1820 1820 years later, the piping bag was invented. 16
1830 In 1830 the ice cream machine was born.
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The ganache was invented in 1850 by a Parisian confectioner. Ganache is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
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1879
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Christmas Log In 1879 the first Christmas log was made by Charabot. it was a custom to decorate a large log with ivy, cones, holly and berries to burn in the fire to celebrate the Winter Solstice. 21
1882 Candied chestnuts became a thing in 1882. 22
Ta r
ourdalou B e te
1890 In 1890 tarte bourdaloue (French pear tart) was created.
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1919
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Professional courses In 1919 France decided to create professional courses for confectionary apprentices.
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Ice Cream Factory
The first ice cream factory in France opened its doors in 1924.
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1924
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Match Game Match The items below with their Shadows!
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Chapter 2
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December 9th is National Pastry Day. National Pastry Day celebrates one of the world’s most favored baked goods. Another way to celebrate is by visiting your local bakery and giving them a shout out. It’s one of the best ways to #CelebrateEveryDay!
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January 6th is Pastry Event Ephipany Ephipany is usually celebrated on January 6th and this time falls on this day. It is common for French people to celebrate Epiphany by enjoying a galette des rois cake.
Des Rois e t et l Ga
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When celebrating Epiphany, the tradition is to find kings in a galette des rois cake. People who are lucky to get a small object in a piece of cake become King or Queen and are entitled to wear a crown.
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In the Catholic tradition in France, Epiphany closes the celebration of Christmas.
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Past ry Truck The food truck craze that emerged in the late 2000s is more popular than ever, and it isn't going anywhere soon! No matter where you live, chances are there are well-attended weekly or monthly local food truck events in your community.
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Which one is The Pa Tick the right one and cross the other!
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astry Truck?
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Chapter 3
43 31
C
nt a s s i ro
A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. 44
x Pastr u ho C y
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.
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e t et u g a B
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
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Crème brûlée, also known as burned cream, burnt cream or Trinity cream, and similar to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
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Kouign-amann Kouign-amann (kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." The name comes from the Breton language words for cake (kouign) and butter (amann).
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Mille-Feuille
The mille-feuille, vanilla slice or custard slice, similar to but slightly different from the Napoleon, is a pastry whose exact origin is unknown. Its modern form was influenced by improvements made by Marie-Antoine Carême.
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A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small,
Canelé
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Madeleine
The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. 52
Paris-Brest
A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energising high calorific. 53
Daquoise A dacquoise is a dessert of almond and hazelnut cream or buttercream on The term dacquoise can meringue layer itself.
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cake made with layers meringue and whipped a buttery biscuit base. also refer to the nut
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s r i cla
E
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
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n a l F n a i s ri Pa
The Parisian flan is a classic French custard pie which I made into a tart. Rich, buttery shortcrust pastry is filled with creamy pastry cream and baked until it is blistered on the top.
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aux fr e t t lo r uit a h s c
A dessert made from spoon cookies that surround a fruit or chocolate mousse. A dessert prepared the day before and flavored according to your desires for the pleasure of the taste buds. 58
h Palmie c n e r F r
French Palmier Cookies or Elephant Ears are a little cookie filled with almonds. A palmier translated from French simply means 'palm tree', or elephant ear. Shaped in to a palm leaf or butterfly as you can see from the photos.
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Which one is BIG? Circle it!
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Draw a line to connect each
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h picture with its other half!
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Count an
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nd Match!
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The benefits of fruit in pastry Besides giving a fresh taste, it turns out that eating fruit as a dessert can provide energy for the body. When eating fruit, there is a natural sugar content that will enter the bloodstream in the body. Fruits that are predominantly sweet and sour, such as dragon fruit, mango, pineapple, and orange, are perfect if they are processed back into cakes and pastries.
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REMINDER !!
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Chapter 4
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Mixing Bowl
Whether you bake a lot or only on special occasions, at least one or two large mixing bowls are a must. You can use any type of bowl plastic, ceramic, glass or stainless, 70
B l e y n tr der s a P
A pastry blender is used during the mixing of the pastry dough. It also has lots of other applications, such as blending the flour, sugar, and butter for a fruit crisp or mashing boiled eggs for egg salad. 71
Pastry Cutter
A pastry cutter, on the other hand, is used after the dough has been rolled, to cut out shapes as you would do with cookie cutters, or to cut strips of dough with a rotary-type of a cutter, 72
Kitchen Scale
A chef uses a digital kitchen scale, also called a digital gram scale, to measure the weight or mass of an : ingredient, expressed in pounds, grams, fluid ounces, or milliliters. 73
Wooden Spoons
Spatulas 74
Whisks
You need at least a couple of rubber or silicone spatulas to scrape the bowl, as well as a small metal spatula to serve desserts. A few wooden spoons for mixing and blending are also handy. 75
Standard measuring cup sets usually have a 1-cup, 1/2-cup, 1/3-cup, and 1/4-cup measures. You can choose any type of measuring cups and spoons in plastic, stainless or glass. 76
Rolling Pins
Rolling pins come in all sizes, lengths, and types of materials, but the most common are wooden pins with or without handles. There are also silicone pins as well as fancy (pattern-making) models for specific tasks. 77
Flour Shifter
While flour sifters have gone by the wayside for many who prefer to use prepared cake mixes, home bakers who want to improve the texture of their homemade specialty cakes, still use them. 78
Colling Rack
If you use a cooling rack, the baking cools evenly because air can flow around it. Choose a cooling rack size based on the type of baking items you usually bake. 79
Minute Timer
Having a small minute timer can be very practical. It allows you to take the timer outdoors with you or to another room, so you can hear it and know that you should check your baking. 80
g Brushes n ti s a B
Basting brushes are essential for buttering the tops of breads and baked goods after they come out of the oven. Most basting brushes are now silicone rather than synthetic hair and can more readily handle hot liquids. 81
Match The Parts!
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Chapter 5
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Egg whites
Butter Cream of Tartar
What You’ll need to make Macaron:
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Salt
Granulated Sugar
Almond Flour
Vanilla Extract
let's get started !! 88
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Step Sieve the icing sugar and the ground almonds together in a large bowl and whisk together. 90
Step Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. Seems like a lot but this is how you get a nice smooth top.
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Step Whip the egg whites with the cream or tartar. Add salt and gradually add the sugar. Mix until the merengue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point.
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Step The meringue needs to be whipped to STIFF peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for then the meringue is done. 93
Step Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. See the section on macaronage below for some more details. 94
Step It’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
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Step Transfer batter to a piping bag fitted with a round tip, Pipe onto a sheet of parchment paper fixed to a baking sheet. Use some batter as glue to hold the sheet steady. You can print a guide out and have it below the parchment paper. When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
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Step Tap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macarons form a skin. Heat oven to 300F. Bake for 12-15 minutes. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!
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Thankyou for reading until the very last chapter! This book has finally come to an end hehehe <3 DONT FORGET TO BAKING WITH HEART
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Hello pastry lovers! Let's learn about pastries in France, from their history, various pastry types, and how they are made! don't forget to complete some of the games in each chapter. Enjoy!
