Eating French Desserts from the Pâtisserie | Traditional French Desserts & Cakes

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Let's learn about some classic French desserts, fresh from the traditional French Patisserie. This video is a fun introduction to some classic French pastries with an aspiring pastry chef!
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Опубликовано:

30 июл 2024

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Комментарии : 174

@Epsillion70 5 лет назад

The French make their foods with love and passion. That is why they taste so delectable and delicious.

@FabulousFab84 5 лет назад

FYI: Boulangerie is basically for all the bread stuff (pain, baguette) , Viennoiserie for pain au chocolat, chausson aux pommes, croissant.. et Pâtisserie for éclairs, tartelettes, Paris-Brest.. So you have sometimes just Boulangerie, and sometimes Boulangerie-Pâtisserie where you will find your Mille-Feuilles.. Next time, do a Charcuterie one with Rillettes, Pâté, Saucisson sec, Jambon cru (de Bayonne...) and then a cheese one.. Endless possibilities

@thedavidguy01 5 лет назад

Delicious! One of my bucket list items is to try every type of French pastry. When I visited France this year, I went to a pâtisserie or boulangerie-pâtisserie every day and had something different every time. There are so many different kinds of pastry that I may not be able to visit France often enough or may not live long enough, but I'm up for the challenge. I'm also trying to visit every region, so that adds a lot more pastries to the list.

@mojojim6458 5 лет назад

David Guy You've undertaken a worthy challenge. I wish you long life and joy of pastries.

@christianjambou8208 4 года назад

Have you tried a Paris-Brest yet?

@magiczouf 3 года назад

You should also add all French cheeses, cold cuts and wines ... :)

@camembertdalembert6323 3 года назад

that's a huge challenge !

@wendybone8104 5 лет назад

Love these pastries! I live in Bandung, Indonesia, famously known as "the Paris of Java." The city also has the most amazing patisseries and boulangeries. Anyone who comes to Bandung should check them out!

@nielsko3 5 лет назад

C’est sûre que la pâtisserie fait partie de nos atouts français !! Une petite technique pour couper le mille-feuilles, il faut basculer le gâteau sur le côté et le découper avec couteau et fourchette.

@lucielefevre9084 5 лет назад

Je te dois une reconnaissance éternelle.

@oscara31 5 лет назад

putain j avais jamais pensé ça

@sabrawael6327 5 лет назад

Et pour être sûr de bien couper, passer son couteau à pain sous l’eau très chaude et couper en sciant. Vous aurez plus jamais de problème à couper un mille-feuilles

@spoopep 5 лет назад

@@sabrawael6327 Tant d'efforts pour une part de gâteau.... Le goût de la réussite de ne pas avoir cassé le millefeuille doit être exceptionnel. Les joues coulent sur mes larmes quand j'y pense.

@mojojim6458 5 лет назад

The patisseries are so small, I simply pick them up and bite. I'm an impatient man. ;)

@juicylucygoosey 5 лет назад

When you are drooling from the title alone 😂😂 Life is so much better with French cakes ❤️❤️❤️

5 лет назад

Ahah, vous vous êtes régalés à la tourner celle-ci 😂. Tellement bon 🤗🤗

@ButacuPpucatuB 5 лет назад

A supremely lovely showcase and interview!!! Thank you so very much ❤️❤️❤️❤️

@jontiv1344 5 лет назад

I love your videos, I’ve always followed ur channel bc ur so funny and genuine and educated! It’s hard to come across that in RU-vidrs now without it feeling contrived

@adrienc81 5 лет назад

la tarte au citron meringuée 1st , ensuite le mille-feuille 2nd et enfin l'amendine (pate amande et poire coupée en tranche ) 3rd .

@OptLab 5 лет назад

Your selection of desserts is solid, I can live with these.

@bunnybgood411 Год назад

Just looking at the citron one made my mouth water!! 😋I want a Napoleon, an eclair, the citron tart, the raspberry one❣

@zoolooz2327 5 лет назад

I love the fact you choose to show products you can find everywhere in France down the street and not a fancy over the top products you only find in a couple of Patisseries. I'm far away from Paris but I can go in any patisserie around me and find the exact same desserts ( and a lot of other delicious ones! ), maybe with a different form or flavor. Those are exactly what I would buy for a family meal on a week end or for a dinner withy friends if I don't want to cook/bake a dessert.

@Steff.R 5 лет назад

Faut venir à Lyon et dégoter les meilleures adresses pour déguster la tarte aux pralines😉 C'est assez sucré mais un délice quand elle est bien réalisée, elle accompagne bien un thé👍

@LalaithRusco 5 лет назад

Je recommande A la Marquise, dans le Vieux Lyon d'ailleurs !

@Raimiana 5 лет назад

Tarte aux pralines, brioche aux pralines, pralines..

@Kelbourg 5 лет назад

Nice video ! I think you should more videos about french food (or just french things, in fact), that was really nice. You need to try some Paris-Brest and Strudel. :)

@r.s5918 5 лет назад

I thought the Strudel was German 🤔

@leolight5369 5 лет назад

Strudel is from Eastern-Europe, mostly Austrian. Definitely not French

@Kelbourg 5 лет назад

@@leolight5369 Well, that is the case for a vast majority of french pastries or viennoiseries. That's why it's called viennoiserie, because it came from Vienna. But that is not the point here, strudel has a strong and traditionnal presence in Alsace in France.

@leolight5369 5 лет назад

@@Kelbourg Sorry but the vast majority of French pastries are from France. Unlike viennoiseries (croissant, pain au chocolat, brioche etc.)

@philippeplouchart8156 3 года назад

The difference with French pastries made in France is that bakers use (at least traditionally) a low-gluten wheat flour (French wheat is naturally low (poor) in gluten, but now more is imported from North America that is fuller glutten). Also, French butter and cream are used in most pastries, not palm oil or other fats.

@Camila53658 5 лет назад

Great Video! Keep it up Rosie!

@massarassa 5 лет назад

I miss France and all of the wonderful pastries!!

@monpopotama9416 5 лет назад

this might have been a nice video to shoot ! I just discovered your channel and I really like your videos, I enjoy your comments on french culture and lifestyle, I'm a french living in Montpellier (I saw in one of your videos that you visited my town). My favourite pastries are : Paris Brest and Jesuite, try them, they are so delicious (I also love tarte au citron and éclairs but you already talked about them)

@he-edd-l3784 3 года назад

Vidéo adorable ! Moi qui me suis initié aux pâtisseries françaises depuis mes années soixante au lycée à Paris, j'ai adoré, et je me suis régalé sans ingérer la moindre calorie. Félicitation aussi à la jeune pâtissière française, elle est excellente et même spectaculaire. Si je puis me permettre une suggestion, faites un tour dans les villes de la province française, elles recèlent des trésors pâtissiers et culinaires.

@tibomoltini2851 5 лет назад

hi, in japan/Tokyo, they replicate a lot, they sent students around the years 2000 in paris, and now, you've got boulangeries/patisseries (bakers/pastries) all over the place in tokyo. (they also had a manga about it: Yakitate!) a signature pastry: tartelette aux noix (tartelette grenobloise) and bucheron (pure chocolate!) /sends you to heaven ^^ my favorite is trianon ^^

@Miaina77 5 лет назад

Fondant, moelleux, croustillant et croquant : les 4 points essentiels d'une excellente pâtisserie Française !

@gaelledelair7258 5 лет назад

: God I looooove the tarte au citron *.* But I prefer it with the meringue on top :D The moment where you asked "Why can't we replicate this anywhere else" made me think about when I was an au pair in London. My kids' grandma used to look after them on Thursday and she would come over with a baguette for me. The first time I was like "Omg that's so sweet I've been craving for french bread" and then I tasted it and I was like "What's wrong with that bread ?" haha. She bought it in a "french bakery", meaning hold by french bakers but it wasn't the same taste at all so yeah I also think ingredients play a big part in the taste

@hausolivier3188 5 лет назад

Une excellente vidéo au pays de la goumandise. J'ai pu voir là beaucoup de mes pêchés mignons (il ne me manquait plus que le fabuleux baba au rhum pour un plaisir total. Merci à vous deux. J'ai vu que sur certaines chaines, on pouvait devenir membre, en payant tous les mois une mensualité et je me demandais si tu comptais activer cette fonction youtube. Au plaisir de la prochaine vidéo, "A bientot"

@mariejazz3409 5 лет назад

La tropezienne 🤤 Et la galette frangipane aussi mes préférés

@ameliej6601 5 лет назад

Miam you made me hungry You could do a video about french cheese or about the galette des rois (too lazy to find the english translation)

@hollyking2783 4 года назад

In the U.S. people make their food with love and an eye for detail. The biggest difference I have found in French pastry and ability to replicate it is the flour. I can Make the same exact recipe and when I use flour from France the texture is 10 times about better. It doesn't find in the gut and one does not get bloated.. I believe it's really in the flour. However, flour from Europe or France is astronomical to purchase in the States and one gets a tiny little bag.

@habsheim0 5 лет назад

I love mille-feuilles too 🥰🥰🥰 To eat it, lay it on the side and cut it with a knife. Merry Xmas.

@AlainNaigeon 5 лет назад

Le mille feuilles a l'air excellent !! C'est assez pénible de voir ça sans pouvoir goûter ! :-)

@browngirlreading 5 лет назад

Mille feuilles was my favorite too where I arrived in France ages ago. Right now I'm loving the tartelettes au poires et aux framboises, et croissants aux amandes. It's the butter and cream that makes French pastries so delicious. Pastries are even better in Normandy and Brittany. They are much better there than in Paris in my opinion.

@OptLab 5 лет назад

I believe croissant aux amandes is a viennoiserie tbh

@paulinel.5343 5 лет назад

Hi Rosie ! Je te suis depuis peu et c'est un plaisir de découvrir ton regard sur la France, surtout avec ta bonne humeur et ton naturel :) Etant une grande gourmande aussi, je ne peux que te recommander de passer chez Pralus (il doit y avoir 4 ou 5 boutiques à Paris). C'est un chocolatier hors pair, mais également le créateur de la Praluline, une brioche aux pralines roses qui ne demande qu'à être dévorée jusqu'à la dernière miette... Bombe calorique certes, mais bombe tout court.

@magiczouf 3 года назад

Make a part 2, and 3 ^^ Pierre Hermé, Conticini, Cédric Grolet, Jacques Génin, Cyril Lignac, Bontemps, Sadaharu Aoki, L'eclair de génie (Christophe Adam), Jean-Paul Hévin, Christophe Michalak ... Berthillon for Ice creams There are so many good pastries. .. Impossible to list them all here :)

@malorymatignon5448 5 лет назад

Ca y est, j'ai faim ! :D

@lucielefevre9084 5 лет назад

What would be very funny is to have you eating in a french (middle) school's cafeteria, because we students use to always complain about bad quality or taste of food, but after having seen your video "Why are french thin" (I don't really remember the title), I started to wonder what you could think of it 'cause when I think about it twice, even tho it's a medium-quality food, it's still very balanced to my opinion... (In my scool we can take as many fruits as we want for exemple) And maybe not that bad. And sometimes we even have patisseries for a dessert! x) Ce qui serait vraiment drôle serait que tu ailles manger dans une cantine d'école (collège/lycée), parce que nous élèves sommes habitués à nous plaindre de la mauvaise qualité ou du mauvais gout de la nourriture, mais après avoir vu "Pourquoi les français sont minces" (Je ne me souviens pas vraiment du titre), j'ai commencé à me demander ce que tu pourrais en penser parce que quand j'y pense à deux fois, même si c'est une nourriture de moyenne qualité, elle reste très équilibrée à mon sens... (Dans mon école on peut prendre autant de fruit qu'on veut, par exemple) Et peut-être pas si mauvaise. Et parfois on a même des pâtisseries pour le déssert! x)

@tsukigann2236 5 лет назад

C'est marrant que tu dises ça, la cantine de mon collège/lycée était vraiment bonne pour le coup. C'est en primaire où c'est dégueulasse (API devrait disparaître tellement c'est ignoble).

@j-loosenfout67 4 года назад

www. daily mo tion. com/video/x505keq (Michael Moore visite une cantine scolaire en France) - efface les espaces entre les mots au début du lien (il y en a cinq) pour que celui-ci fonctionne. :)

@ouichtan 5 лет назад

I've been to: Luxemburg, Belgium, Germany, Italy, Switzerland, Spain, Ireland, Wales, Ireland, England, Vietnam, Malaysia, Burma, Laos, Israel, UAE, Cambodia, China, Hong Kong, Croatia, Poland, Norway, Denmark, Slovakia, Czech Republic, Montenegro, Bosnia, Turkey, Canada, Iceland and have lived in Scotland and Thailand... No other country can replicate French pastries...it's annoying but they just can't. Can I just give you a tip though: go to Brittany and get a Kouign-Amann... It's the grail version of a croissant

@iloveanime506 3 года назад

Man i'm jealous you went to so many places😭

@camembertdalembert6323 5 лет назад

you definitely must buy your éclair in a french pastry shop (patisserie) to have a good one.

@18earendil 4 года назад

And you have more choices. In France, you'll almost always the choice between chocolate or coffee for the cream and icing. In some you'll have also vanilla version too but much rarer. And then there are rarer variants done by some bakers like éclair à la banane, éclair à la fraise (strawberry), a la violette or à la rose.(To talk just about the variants I've myself found in pastry shops.) But to find those you must rely on luck because they are more sole bakers' personal variants contrary to chocolate, coffee and vanilla.

@TheMilune 4 года назад

My mom does the best tarte au citron meringuée !! It's my favorite from my mom. Otherwise I really love the far breton.

@rhaf4911 5 лет назад

Best channel ✌👍❤

@2Travelis2Live 5 лет назад

Thank you for this video. This gives me a list of patisseries to try while I am in France. I agree that the French have an idea of craftsmanship (pride in what they make) that you don't see in the United States. It seems like they are not as concerned with the speed and efficiency with which they create something and more the faultlessness of something.

@leolight5369 5 лет назад

At 5:10 At the base it's usually not shortbread, but more like sweet shortcrust pastry (pate sablée). You should have included le Paris-Brest :)

@madeleinesacademy24 5 лет назад

The difference is not huge. It would be sweet pastry for the ones who know it. Pâte sucrée .

@laurenttani9323 5 лет назад

Hello, Rosie, tu devrais goûter le Paris Brest, la tarte Tropéziennes

@GuyRilba 5 лет назад

Hi there, and thanks for this video ! I'm trying to write in English but I'm French, so my apologize for the mistakes. If I may, my three favourites (I had to think hard to select !): "tarte Tatin" (apple pie cooked upside down), especially when served hot with vanilla icecream, "pastis gascon" which comes, as you may have guessed from southwest of France (with the optional drop of Armagnac), and "Kouignaman" from Brittany. But I also like the simple "tartes" with only fruits, either a single sort or a mix: apple, apricot, strawberry, plum (mirabelles, quetsches, especially), pear, cherries, kiwi fruits,...The best of them being cooked by my wife, my mom, or myself ! :-D

@jonashalili5508 3 года назад

Im Filipino, ders a Fil bakery n its all over d world, research & taste my 2 fav dessert all equal 2d French macawon...brazo de mercedez(log form soft meringue stufd wid caramel cream sauce)...sanz rizal butter cream graham sandwich)

@angemartin100 5 лет назад

Hi Rosie, next time you come to Paris you should definitely go to "Des gâteaux et du pain" (one of their shops is in métro Pasteur on lines 6 & 12), it's my favorite pastry shop and the chef is a woman! They make seasonal pastries that are so delicious and so subtle... I want one now! :-)

@myhous4sale 5 лет назад

Those look delectable!

@Baudricourt 5 лет назад

Hi kiwi girl ! If you want to taste the best rum baba in the world you should go to the Train Bleu - buffet at the Lyon train station - !

@sebastienpenault2604 5 лет назад

Bonjour, je suis français et j'aime beaucoup ce que vous faites. Moi, le gâteau que je préfère est la galette des rois de début d'année. Normalement, cette pâtisserie est servie à l'époque de l'Épiphanie. Elle est fourrée de frangipane (avec des amandes). J'adore uniquement le mois de janvier pour bien sûr fêter la nouvelle année et aussi pour manger ce succulent met et ce pendant tout le premier mois de l'année (en réalité, les pâtissiers arrêtent d'en produire à partir du vingt janvier). Continuez. Je sais que vous parlez en anglais pour votre public anglophone mais j'adorerai que vous parliez en français. Mais faire l'éloge de la culture française dans le monde en langue étrangère me va. Pour moi, c'est en quelque sorte une revanche en vers le monde qui un peu de tout et n'importe quoi sur nous les Français. Merci. Salut.

@LauraMorland 5 лет назад

Oui, oui, la galette des rois ! I'll be arriving in Paris next week, and you've just made me realize that I'll be there just in time for that delicious delicacy. Mmmmm ! P.S. It's true that the rest of the world could use some educating about the realities of French life. When I tell Americans how hard my French friends work -- how many hours they spend in the office -- they are incredulous. But it's the case across the board, no matter what industry they're in.

@felix25ize 3 года назад

Bon appétit !

@julietbrown2103 5 лет назад

oh gosh come to Glasgow - one of my colleagues bought me a strawberry tart, I couldnt bring myself to eat it as it was just a mystery bright red and had vertical jelly, I cant describe it but it was one of the funniest things I have ever seen. I suspect the colleague was slightly offended as they are very proud of some of their baking

@octopuscpl9187 5 лет назад

Tartelette au citron😍

@M103xGhost 5 лет назад

Hey ;) For eat the "Mille-feuille" you need to turn it ^^

@daniel.lefranc 5 лет назад

le millefeuilles est mon préféré depuis l'enfance, après je dirais le choux à la crème et en troisième la tartelette au citron

@greenLimeila 5 лет назад

I'm French and I always say the #1 reason why I wouldn't want to live abroad is that I'd miss French food too much! Thanks for this video

@charlottematou5896 5 лет назад

The trick with neatly cutting a mille-feuilles is to lay it sideways ;)

@yemisifamu2169 5 лет назад

Ur friend has a great American accent. I hope to as involving in French culture as you!👍

@lilykiss1145 5 лет назад

Tu pourrais essayer des fromages ou des charcuteries dans le même style ? En tous cas vous m'avez donné faim avec vos desserts ! Par contre, je tiens a préciser qu'un éclair au chocolat est dix fois plus facile à manger qu'une religieuse ou un chou à la chantilly ! ^^

@massarassa 5 лет назад

One thing I loved in Paris was "French Onion Soup" ... Here in America it's completely different. I was blown away at how good it was there. I will never have it here in America again.

@daneashley7651 5 лет назад

sarah Definitely going to try that there. Thanks for mentioning

@massarassa 5 лет назад

Dane Ashley it's AMAZING! I wish I could remember the restaurant we had it at...

@galactickitty 5 лет назад

Hi! Just discovered your channel and am so addicted 😛 Can you pretty please review a ‘religieuse’ pastry? I have fond memories of eating them in France and understood them to be pretty old school. Hugs

@cindland 5 лет назад

This first one, in America used to be called “Napoleons”. We used to have old fashioned bakeries and bakers who knew how to make all the traditional pastries, and donuts and crumb cakes. Nowadays bakery items are factory production made and not good. Supermarkets have “bakeries” where everything has horrible fake ingredients or additives in them.

@edwinswezey5028 5 лет назад

"Bakery after bakery after bakery" doesn't really point out one important fact: You have "boulangerie" and you have "pâtisserie" and you are not going to find the same things in both shops. You also have combinations, but the chefs will put "pâtisserie" first on their sign, with or without "boulangerie" after it, to show that they are first and foremost pastry chefs with the CAP in pastry. "Boulanger" is a trade and commerce, but pastry chef is an art of different and higher qualification.

@marietanguy6445 5 лет назад

il faut absolument aller en Bretagne, à Douarnenez et goûter le Kouign Amann.

@squalldu01 5 лет назад

Le Paris-Brest, un dé-lice!

@hausolivier3188 5 лет назад

Rashuki Singh (il y a 11 heures)Hey hi thank you so much for the video about apprenticeship in France but I have One question actually did yOu have to apply for the job individually Or it comes as a packaGe when yOu are accepted tO the prOGramme ? And if not then at the beginning of your stay there do we have to pay ourselves for our living expenses till we find a jOb ?

@iamspecialised 5 лет назад

Hi Rosie, where do I find your version of La Vie En Rose?

@5rd5rd5rd 5 лет назад

yummmmmmmmmm

@lacitis100 5 лет назад

I like your videos very much as they show much more research than it may seem. Nevertheless, Pierre Marcolini is Belgian and a chocolate artisan.

5 лет назад

Des patisseries il y en a plein, mais vous auriez pu tenter d'autres classique, par exemple, la religieuse, le flanc, le paris-brest, et tellement d'autres. Va falloir faire le 2nd round. En tout cas, j'ai la dalle après une présentation comme ça. Merci pour la vidéo. Ah si ! en français on dira plus facilement "miam miam miam" que "nom nom nom" (de famille ?).

@jpdj2715 5 лет назад

For next time, try to figure out if you can easily find a boulanger who still has old fashioned baguette, made of French wheat varietals (low protein/gluten and diffivult to knead) with its specific irregular structure, crust, texture and matching taste. Compare with factory made baguette with regular fine internal structure, probably made from American wheat varietals (high protein/gluten and easily processed with machines). As mental preparation, read Jeffrey Steingarten's essay/chapter on having been member of the Parisian jury that elects the baguette boulanger of the year.

@j-loosenfout67 4 года назад

Seulement deux types de personnes devraient avoir une alimentation sans gluten : les allergiques au gluten qui représentent seulement 0,4% de la population et les intolérants au gluten qui représentent environ 1% de la population et qui sont des personnes atteintes de la maladie cœliaque. Le gluten n'est pas du tout mauvais pour la santé. Mais par contre je suis d'accord sur tout le reste. C'est avant tout la qualité des produits employés et le savoir-faire les plus importants.

@origami604 5 лет назад

hello, great video! I love our french pastries to death lol "craft" = "savoir faire" in french Je pense que tu as raison: la raison principale pour laquelle les autres pays n'arrivent pas à faire des pâtisseries comme les nôtres, c'est parce qu'ils n'ont pas notre savoir-faire, ainsi que nos produits bien sûr.

@GoetheMr 5 лет назад

Napolitain c'est mon préféré!

4 года назад

clafouti aux cerises, tarte tatin, macarons, opéra, le parfait aux noix appelé aussi succés, la galette des rois, le financier

@lapeter100 5 лет назад

Have you ever had Cannelés de Bordeaux?

@NounourSOAD 5 лет назад

I flip the millefeuilles on one side before cutting it. Less chaotic.

@rashukisingh3008 5 лет назад

Hey hi thank you so much for the video about apprenticeship in France but I have One question actually did yOu have to apply for the job individually Or it comes as a packaGe when yOu are accepted tO the prOGramme ? And if not then at the beginning of your stay there do we have to pay ourselves for our living expenses till we find a jOb ?

@rashukisingh3008 5 лет назад

Okay Great. Thank you for the help means a lot😇

@naquunedent672 5 лет назад

Salut, petit secret pour découper un mille-feuilles sans l'écraser, il faut le poser sur le côté!

@cleroy61 5 лет назад

Quelques idées : Pierre Hermé, Champs-Elysées, LeNôtre (plusieurs magasins) ; en tapant "patisserie paris" dans le moteur de recherche, il y a plusieurs adresses pour des bons plans ... à bientôt

@ericsalt6531 4 года назад

The French idiom you are looking for at the end of the video is « savoir-faire » 😃

@rickchollett 5 лет назад

French pastries are wonderful! But are you drinking the water from the tap?

@lucielefevre9084 5 лет назад

I guess this question was not for me but actually in France tap water is really healthy and almost everyone drinks it, except some paranoïds, but using bottles is bad for nature and also more expensive so... There's no reason we should not drink tap water x) There are also some people who use stuff to filter tap water to ensure it's healthy, but I think this is useless and changes the taste. I love water.

@Fivizzz 5 лет назад

@@lucielefevre9084 The filtering is mostly about taste and smell. Depending on how close you live from the local treatment plant tap water may carry chlorine taste and smell still. Even though it's totally safe to drink (it's not really chlorine, just smells like it) the smell and taste can really put you off. But yeah, tap water is heavily monitored in France and drinking it is very common.

@danielDUCTEIL 5 лет назад

How come people dislike this video ?

@AlainNaigeon 5 лет назад

Tartelette au citron : often too much sugar to my taste. the ratio between the sizes of US cakes / French cakes is the same as the one between cars :-)

@bricelarie6527 5 лет назад

La simple tarte tatin qui est : Renversée, renversante ? Sinon, Croustades ... Mais, déjà, trouver des croustades "parisiennes" Bisoux, ... Mes pâtisseries préférées restant celles du Maghreb plus orientées noix et miel ... Cornes de gazelle ... Le nom en lui même, une épopée ! Le gâteau de blettes lui étant de pignonnerie Méditerranéenne subtile romance ...

@do2170 5 лет назад

Pour les gâteaux j'aime bien Pierre Hermé, l’Ispahan est à tomber :') et "Des gâteaux et du pain''. (Paris 6 et 15 respectivement, ce sont les boutiques où je vais. Après il doit y avoir d'autres boutiques sur la capitale). Ils sont (tout deux) un peu cher donc je m'achète un gâteau pour 8 une fois par an. Pour moi toute seule évidemment

@stacyvoyez6583 5 лет назад

Hello im french, j'aimerais vraiment maîtriser cette si belle langue mais c'est super dur..

@constantinadedes8088 5 лет назад

I'm wondering if the French use a flour with less gluten in it. In the US, our flour has been manufactured to create more gluten than in the past , which may be contributing to the gluten-sensitivities and obesity epidemic that we have in the country.

@avygel 5 лет назад

I'm not sure but if you're talking about GMOs then the answer is yes, generically modified organisms are totally banned here. But to be honest, French people doesn't care about Gluten (most of us). We have always eaten bread and we are neither allergic to gluten nor fat.

@constantinadedes8088 5 лет назад

@@avygel I was referring to the fact that in the U.S. new strains of wheat were invented, in order to increase crop yields and supply, to keep the price of wheat down and feed more people cheaply. These new wheat strains, have a higher gluten content than in the past, which may be why, more people are becoming "gluten sensitive" than before. But again, I don't know the situation in France.

@300books 5 лет назад

The issue could also be the way the wheat is grown. The U.S. tends to use more toxic pesticides and herbicides which get absorbed into the crops and eventually in humans. This can't be good for gut health.

@lorrilewis2178 5 лет назад

@@constantinadedes8088 Mass-produced bread in the U.S. uses "hard wheat" which performs better in the machinery that produces mass-market bread. Hard wheat has a lot more gluten. I've read that people with gluten sensitivities in the U.S. are sometimes able to eat the bread in France, because the bread has far less gluten - they don't use hard wheat. Also, sourdough bread is supposed to be easier on people with gluten issues. Though if you are a full-blown celiac, you just can't eat any bread at all. One difference is in the southeastern U.S. They use "soft wheat" in Southern biscuits, which has a lot less gluten.

4 года назад

Go to Laduree aux champs élysées

@jean-michelgaiffe3834 3 года назад

mostly for macarons ;)

@marietanguy6445 5 лет назад

rien que pour les pâtisseries et la boulangerie ça vaut le coup d'être français :)

@abydos-musique 4 года назад

I'm suddenly hungry.

@AlainNaigeon 5 лет назад

Le problème avec les framboises, c'est qu''en décembre on se demande d'où elles viennent...

@zoolooz2327 5 лет назад

du meme endroit qu'en pleine saison? mais avec un passage au congel entre temps.

@klc7275 5 лет назад

I can't find her instagram profile. Has anyone else found it?

@madeleinesacademy24 3 года назад

Hello! Just reading those comments now . My profile is sweet_cocooon. Spelling mistake :)

@GoelWCS 5 лет назад

Le cannelé (Bordeaux), le puits d'amour, le succès, le kouign amann, la religieuse, la crème brûlée (catalane), le Paris-Brest, les calissons d'Aix, les Macarons parisiens, le gâteau roulé, le Financier, le clafoutis aux cerises, le gâteau Basque, la forêt noire, le baba au ruhm...

@VictorVoyageandTravel 3 года назад

I am so going to call you « La petite gourmande » from now on Rosie

@Vince_vanca 5 лет назад

Rosie...if you talk about pastries... you have to mention about Philippe Conticini... because he is just the master of masters.....oh and btw..did you realised you called lemon ... citron ?

@adrienc81 5 лет назад

cause maybe citron is the french word for lemon ? or maybe i didnt understand what you want to say ?

@LauraMorland 5 лет назад

@@adrienc81 I think he or she is saying that Rosie used the French word in an English sentence... that she unconsciously blended the languages. (However, I had to watch it with the sound off and reading the French subtitles, so I'm just guessing.)

@laurenttani9323 5 лет назад

Ou sinon, en Provence, pendant les fêtes de Noël, on mange les treizes vous desserts, issue de la tradition provençal

@brunodahli2481 5 лет назад

Dommage : Il manquait des classiques comme le Paris-Brest, le Baba au Rhum, la tarte Tatin, la forêt noire aux cerises, le Pithiviers, et le roulé à la confiture, sans compter la BÛCHE de Noël !!! Pour un prochaine épisode !?

@madeleinesacademy24 5 лет назад

On a essayé de faire avec quelques classiques et le choix de la pâtisserie ! (si @notevenfrench m'invite de nouveau, je me ferai un plaisir de les commenter ;) )

@brunodahli2481 5 лет назад

Enfin, je ne vais pas être médisant : Il y a le mille-feuilles (qui n'en a pas mille, pas plus que le mille-pattes) ,the Grand classique (grand, adjectif oublié pour certains que j'ai cité) !!!