A thousand leaves of creamy, crunchy, heavenly delight are what the Millefeuille is. It is a delectable dessert that is found in patisseries and upscale restaurants across the world. The name of the dessert translates into "thousand leaves" and this light and airy treat has just the right amount of sweetness.
The word artisan is often used with food items like bread, cheese, and even butter but very few understand what it actually means. If you ask someone you casually meet, they'll tell you that artisan bread is special, flavourful bread that tastes better than your general supermarket ones.
Meringues are crumbly, sweet, airy and delicious to the core. There are three types of meringues - the Swiss Meringue, the Italian Meringue and the French Meringue. Of the three, the latter is the simplest to make and the most popular too. In comparison to the Swiss and Italian methods, the French method results in a shatteringly light and crisp meringue while the other two are more dense & candylike.
Several years ago, French pastry was a steady, unchanging world. People found comfort in the familiar, well-loved flavours, and didn't want it to change. The pastry chefs were similarly restrained in their approach to pastry; they didn't want anything to change and stuck to their roots. For several years, while other branches of the culinary world evolved, experimented, and grew, the world of the pastry chef remained the same.