Bonjour mes amis! Last weekend, in Reims, Lee and I returned each morning to a wonderful Pâtisserie-Boulangerie to sample their freshly made croissants aux amandes with our café au lait. This is our favorite French pastry. Originally developed as a way to use "not so fresh" croissants from the day before, they are simply croissants filled with almond cream, sprinkled with sliced almonds and then, baked again, until the cream has set and outer pastry has crisped. They also exist in a pain au chocolat version, called pain au chocolat aux amandes. These wonderful pastries and breads are found in the Pâtisserie-Boulangerie shops on almost every street in French towns and villages. The Pâtisserie is the type of French bakery which specializes in homemade pastries and sweets. It is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier. This pastry chef must have completed a lengthy training process, typically an apprenticeship, and passed a written examination. The Boulangerie is often found in partnership with the Pâtisserie. The Boulangerie offers a range of home-made breads, of which the baguette is by far the most popular. When my husband, Lee, is asked if he does much walking in France, he replies that he does alot of walking but the problem is that he walks and STOPS by many Boulangerie-Pâtisseries!!!!
Mme. Wallace
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