French Pastry
History
Fine, rich, or fancy dessert pastry, especially made
from puff paste and filled with cream or fruit preparations. It is
believed that the foliated pastry was invented in 1630 by a French
painter. In 1638 France tasted tartelettes amandine for the first time.
1660 was the year whipped cream was invented by Vatel, the cook of the
Prince of Condé. 1686 was the year that started the French café culture
in France.
