As soon as you mention the word "confectionary", one immediately thinks of "sweets". This is a very restrictive attitude indeed, which grants candies a statute they do not really deserve. Confectionary may appear in many shapes not restricted to the "small candy made with flavoured sugar, often coloured, and usually rather hard" definition of dictionaries. Common language sometimes uses the word incorrectly, forgetting to mention other delicacies such as fruit pastes, marshmallow, nougat, Turkish delights or Rouen's apple sugar… and many more.
The first confectionaries ever created probably were fruits candied in honey. The idea was to preserve the fruit, but the result often became better than the fruit itself and it did not take long before it was produced for its own sake. Sugar only came late in the production process, which did not prevent the art from becoming more sophisticated, still using honey, and many of the candies of today date back to these days, nougat being an example. Nougat, still considered a spice at the time, only became commonplace after the crusades, even though prices were high.
Sugar became more readily available during the Renaissance, which opened the way to candies made out of cooked sugar and to the art that goes with it, such as the coating of almonds and walnuts, an art inspired by the achievements of Venetian glass-blowers. Praline and sugar-coated almonds scored a huge success in the eighteenth century. Confectionary then started to use the flavours of fruits, of spices and of perfumes. Chocolate became solid and joined the dance. The development of beet sugar and its industrial derivatives allowed the new industry to grow considerably and made available to the public specialties so far reserved to the aristocracy. In response, the most renowned pastry chefs and confectioners today focus on these popular or industrial products, spreads, marshmallow or caramels, giving them their own touch. Luxury products? Certainly; but handmade, produced with quality ingredients and with the grandeur of traditional products.
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : email@example.com
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.