Justina's Writing Corner

According to Eat the Globe, French pastries started with the desire to have a sweet treat following a meal. Fruits and cheese were originally served after dinner, but to quench people’s lingering sweet cravings after a meal, the doors to the art of French pastries and confectioneries opened. Thus, the delectable, delicious, and dreamy world of cakes, pastries, candies, and classic French desserts was born. 

In 1270, Regnaut-Barbon pioneered the ancestors of confectionery and pastries. The profession of pastry chefs materialized in the 16th century with the introduction of sponge cakes and macaroons as well as marzipans from Italy. Sponge cakes and macaroons were considered the first delectable desserts from France. 

French desserts are generally prepared with creams, fruits, and custard. They are extra flaky in texture because a lot of butter is used in their preparation. Making French desserts requires attention to detail, dedication, and patience. For example, the famous Creme Brulee, Palmier Cookies, Financiers, and Apple Cranberry Galette are all French desserts that take a lot of preparation. As a wise saying goes, the more effort you put into something, the better it will be, as quoted by GoodReads. Therefore, French desserts’ timely making process makes their desserts taste way better than other desserts that do not require a lot of preparation as said by TalkinFrench.

Most people, including me, adore French pastries due to their light and fluffy texture. There is no denying that French desserts are not only popular around the world, but also widely appreciated and celebrated. Another reason why French desserts are so delicious is because of their ingredients. Unlike American desserts that use a smaller variety of ingredients like caramel, almonds, peanuts, and chocolate cream, European desserts include ingredients from a wide range, from fruits, nuts, spices, and herbs, to caramels, ganaches, wine, liver, and onions. 

French desserts are also different from other desserts in the making process. All the preparation processes are done from the pétrin (or the creation of the dough) to the baking. There is no freezing involved at any stage of the preparation;  the bread must be fresh so the dough is never frozen. For desserts that take more time to make or serve, they figure out other ways of making them fresh. For example, the baguette is partially baked and reserved for later usage. Unlike other desserts that are frozen before they are served, which destroys the delicate texture and taste of the dessert, French desserts are better in both texture and flavor. 

Therefore, personally, I believe that France has the best desserts on Earth. One always almost thinks of France when it comes to dessert, such as the Creme Brulee. This European country is so well-known for its incredible desserts that it’s almost impossible to choose just a few to highlight.