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“Rich people tend to have shit taste in sweets, and French macarons aren’t half as tasty as the coconut type, the other one with the extra ‘o.”
― A.D. Aliwat, In Limbo

“Sweets, always there, ever faithful, never disappoint.”
― A.D. Aliwat, In Limbo

“Pierre Hermé.
Variously coined "The Picasso of Pastry," "The King of Modern Pâtisserie," "The Pastry Provocateur," and "The Magician with Tastes," he's the rock star of the French pastry world.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“The waiter talks us through the selection of confectionery. There's a white chocolate mousse cake infused with fresh mint and topped with raspberry purée, organic truffles made with my favorite Madagascar beans flavored with jasmine tea, passion fruit and limes sundried on trees in Iran.”
― Carole Matthews, The Chocolate Lovers' Club

“The four-tiered cake with brilliant Italian meringue buttercream frosting offset with champagne-dusted icing pearls and freshly cut Stargazer lilies from the florist would be the centerpiece of centerpieces.”
― Kate Young, Southern Sass and a Battered Bride

“SOME PASTRY TERMS

Chef de pâtissier: pastry chef
Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts
Pâtisserie(s): pastry/pastries
Brioche(s): a soft, rich bread with a high egg and butter content
Pain aux raisins: a flaky pastry filled with raisins and custard
Chaussons aux pommes: French apple turnovers
Pâte à choux: a light, buttery puff pastry dough
Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate)
Tarte au citron: lemon tart
Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams
Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions
Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs
Pâte feuilletée: a light, flaky puff pastry
Vanilla crème pâtissière: vanilla pastry cream
Hazelnut crème chiboust: a pastry cream lightened with Italian meringue
Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”
― Kristen Callihan, Make It Sweet

“There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world.
The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk.
Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil.
Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and ²µÃ©²Ôé±è¾±, an astringent mountain herb.
Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board.
Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“Betty returns in a couple of minutes, setting down our pots of tea and two towers of treats. There are small tea cakes dressed as mini presents, tarts in the shape of flowers, chocolate-covered strawberries sprinkled with edible pearls, macarons decorated with pressed violets, and a tray of scones accompanied by tiny finger sandwiches. She explains each tea before leaving us to indulge.
Aphrodite's Ambrosia--- a blend of caramel, rose hips, white chocolate, and raspberry.
Midsummer Moondrop--- a confection of violets, butterfly pea flower, and sugar plums.
I lift the porcelain cup to my lips, hand painted with tiny cornflowers and gold leaf. The sweet, dark blend relaxes my muscles like a dreamspell.”
― Kiana Krystle, Dance of the Starlit Sea