A Spread of French Pastries, Frangipane Desserts
Wall Art and Photo Gifts from Mary Evans Picture Library
A Spread of French Pastries, Frangipane Desserts
A Spread of French Pastries, Frangipane Desserts. (20) Vermicelli Buttercream Topping, (21) Buttercream Top with Chocolate Cream Roll, (22) Pineapple Top Covered with Croquante. Date: 1936
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14124624
© Mary Evans Picture Library/John Maclellan
Buttercream Cake Cakes Chocolate Covered Cream Dessert Desserts Fancy Lambeth Method Pastries Pastry Pineapple Roll Rolls Topping Frangipane Toppings Vermicelli
EDITORS COMMENTS
Step back in time with this enchanting image of a spread of French pastries and frangipane desserts, captured in 1936. The vintage scene showcases an exquisite array of miniature cakes and pastries, each one more delightful than the last. At the center, a vermicelli buttercream topped cake takes pride of place. The intricate lattice design on its surface, formed by the delicate strands of vermicelli, adds an elegant touch to the rich buttercream. The next dessert, a buttercream top with chocolate cream roll, boasts a classic roll design, with the smooth, velvety chocolate cream peeking out from beneath the fluffy white buttercream. The pineapple top covered with croquante is a true showstopper. The golden brown pineapple, adorned with the crunchy, caramelized croquante topping, exudes an irresistible sweetness and allure. Each of these French pastries and frangipane desserts is a testament to the artistry and dedication of the pastry chef. Frangipane is a traditional French filling made from almonds, sugar, eggs, and butter. It is often used in tarts, cakes, and pastries, adding a rich, nutty flavor and a delicate texture. The history of frangipane desserts can be traced back to the 17th century, when the Marquise de Sabran, a noblewoman from Provence, created a cake in honor of her lover, the Duke of Frangipani. This photograph not only showcases the beauty and elegance of these French pastries and frangipane desserts but also transports us to a bygone era, where the art of pastry making was a labor of love and a source of joy for all.
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