The origin of the word ‘dessert’ is French – desservir means to arrange the table. But even before the French people starts to indulge themselves, desserts were enjoyed by the inhabitants of ancient Rome. Their dessert at the time was dried fruit or nuts covered in honey. Today, it is difficult to imagine our life without confectionery discoveries: sweet, beautiful moments of temptation, called desserts.
A Little Bit of History
In the 17th century, King Louis XIV of France became concerned about French gastronomy and removed sweet dishes from the general list of dishes. The fragrant and spicy delicacies became the main dishes, and only sweet dishes became desserts. Since then, the French history of desserts as separate dishes has begun. The sweet policy was continued by King Louis XV, also known as the King Sun. In the attic of the Palace of Versailles, he had a small kitchenette where he prepared his favorite dishes. It is said that they were all made of chocolate.
In 1660, thanks to the Sicilian chef called Procopio, who opened one of the first cafés in Paris, Café Procopio, the public began to enjoy ice cream. The production of desserts became even more excellent with the advent of vanilla, which was made from vanilla fruit growing in Mexico. Later, desserts improved rapidly due to the advent of sophisticated technology.
Tarte Tatin is an inverted apple pie. Caramelized apples are covered with a sheet of dough. Such a cake is simply prepared in a pan and then put in the oven. The baked pie is inverted. The origins of this cake are interesting. In 1880, in southern France, in a hotel called Hotel Tatin, this cake was born completely by accident. At the time, the hotel was run by two sisters, Stephanie and Caroline Tatin. There are some controversial stories about the origins of this cake, but the most popular story goes like this: one of the sisters, Stephanie Tatin, who spent most of her time in the kitchen, had endless work one day. She set out to make a traditional apple pie, but accidentally left the apples on the stove in bubbling butter and sugar sauce for too long. Smelling the smell of burning, she just tried to save those apples and took a sheet of dough, covered the apples, and put them in the oven with the whole pan. After baking the product, turn it into a plate. Hotel guests were simply impressed by such a dessert. This cake became the business card of the Hotel Tatin.
Mille-feuille means ‘thousand leaves’ translated from French. It is a layered, crunchy, creamy cake, just all in one. This delicacy is not too sweet, very diverse, but at the same time light, but exceptional taste. Traditionally, the cake consists of 3 sheets of dough and 2 layers of steamed cream, and the top is covered with vanilla glaze or decorated with cocoa powder. Although we are all aware of this dessert, its origin and history are not entirely clear. The first record of Mille-feuille is found in 1600. In France, in the recipe book of gastronomic chronicler François Pierre de la Varenne. Sometimes this dessert is still called Napoleon. However, such a name has nothing to do with Napoleon Bonaparte, and is more associated with the Italian city of Naples.