Patisserie is the culinary art of making desserts and cakes. It is an important part of French gastronomy and is found in many countries around the world.
Pastry-making requires great precision and meticulous attention to detail. Pastry chefs need to be able to work with a variety of ingredients such as flour, sugar, eggs, butter and cream to create sweet wonders. They also need to be creative and innovative to come up with new recipes and designs for their desserts.
There are many different types of patisserie, including classic, modern and fruit patisserie. Classic patisserie includes desserts such as éclairs, religieuses and mille-feuilles, while modern patisserie includes original cakes and more innovative desserts. Fruit patisserie focuses on using different types of fresh fruit to create pies, cakes and compotes.
To become a pastry chef, it is advisable to follow a vocational training course at a lycée hôtelier or cooking school. There are also many pastry schools offering intensive training programs for those wishing to specialize in this field.
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