The little girl's dream is to eat candy, but my childhood dream is to eat pickled pickles with black bumps.

Because I don't eat sugar, I can't tolerate sugar. When I was a child, if I ate too sweet, I felt dizzy and sick.

Then I naturally went to the dessert kingdom: France.

Good people can't starve to death. In the harsh living environment, generate gave me an excellent spirit of reverse growth.

For more than ten years, I fell in love with dessert.

After moving to Paris, the capital of desserts, I basically went to eat in dessert shops that are famous, historic, well-connected, skilled and rich. After eating, I licked my spoon and communicated with Lu Zhonghan, which was very rewarding.

For me, dessert can be explained in many ways.

Romantically speaking, the appetizer and main course are physical changes, and the dessert is more similar to chemical changes. So dessert is closer to love.

"Noble" said: dessert is a little pleasure after tea. A small one is placed in a silver plate engraved with the family badge, waiting for the plain hand painted with Chlamydin to hold the shiny silver spoon and send it between the lips and teeth of brilliant red. Elegant and fragrant.

"Zen" says: sweetness is a taste that people can't stop easily. Love sweet and like sweet, but the products that can be put away freely are sweet and not gluttonous, and the products are your spotless heart like a mirror.

When it comes to dessert, I feel happy and beaming.

Today I'm going to introduce past lives, the five most classic French desserts that I have studied.

Originally, I was going to write nine models, but I really couldn't write.

If you like it, write it next time. If you don't like it, it will just save me trouble.

Foodies, now sit on the small bench and fasten the saliva towel. You can save your saliva to listen to the story.

Baba au rhum

This should start with the European aristocratic family, which will always be married.

In the seventeenth century, there was a king in Poland named Stanislas Leszczynski, whose specialty was that he could not remember it. He is the real father-in-law of Louis XV.

I haven't studied why Stanislas was king of Poland for several years and then came to France. Anyway, he came to Nancy, France, and became the prince of Lorraine where Nancy was located.

The prince felt very dry while eating Kougelhopf bread one day. Catholics, according to the doctrine, bread cannot be thrown away. Because bread is the body of Christ.

In order to eat his dry bread, the thrifty prince thought of an idea and poured a wine called Tokay on it, which was delicious.

Here we have to make up for it: Kougelhopf is a kind of traditional milk sweet bread in Alsace, with some raisins in it.

Then why is this dessert called Baba?

It is said that in Poland, there is a dessert called Baba, or Babka, which also uses wine to pour bread, which is almost reasonable.

But more people prefer another view:

At that time, the prince was in opposition, and in order to pass the time, he read Arabian Nights, and his favorite story was Alibaba and the Forty Thieves.

This proves that great people in the world have the same idea and take the opportunity to kiss up to "Father Ma". So the prince used Baba's name.

But if you ask me, the knowledgeable prince should have thought of these two points, right?

After being invented by the prince, it became a necessary dessert for all formal religious occasions in aristocratic society.

Born and exposed, Baba Aurum naturally became the most classic dessert in France. Europe can even spell dessert, let alone people.

In 1835, there was a dessert chef named Nicolas Stonhrer, who was said to be the direct descendant of the X-generation imperial dessert chef brought to France by the prince from Poland that year, and opened a exclusive Baba dessert shop in Paris.

After his hard research, it turns out that rum rhum is the best thing to go with Kougelhopf bread.

From then on, the greatest and most classic Baba Aurum was born.

And Baba aurum is Napoleon's favorite dessert.

Please don't pout and say, "Lu Lu, don't talk nonsense. Napoleon's favorite must be Napoleon cake."

I can clap my flat chest and assure you that Napoleon himself didn't know about Napoleon cake. But this is the next story, please be patient.

Napoleon not only loved Baba Aurum best, but also gave full play to the French talent for innovation. Sometimes he used an Italian lemon liqueur Limoncello instead of rum, and advocated that Baba Aurum should be accompanied by original vanilla ice cream.

Mille-Feuille

Mille-Feuille means thousand layers.

No one knows about Mille-Feuille, but if we talk about Napoleon cake, it is estimated that no one knows it.

In Qingdao in the mid-1990s, the most famous West Point was Oriental Hotel. Napoleon cake is the most expensive cake in the store, 5 yuan each. Every time I silently swallow my saliva and walk past the window.

One day my "local tyrant" mother came back and said, "I went to the Oriental Hotel and bought some cakes by the way. You can eat them in the kitchen."

I ran to see it, and there were two Napoleon pieces, two pieces.

For the sake of my reputation as a foodie, I was so sick that I stubbornly ate those two pieces.

However, I can't remember that there are thousands of layers of skin in the Napoleon cake in the Oriental Hotel. I only remember that there are many layers of very sweet cream, and the outside is covered with a layer of roasted almond slices.

When I went to France, Mille-Feuille, like fruit tart, was one of my first favorite desserts.

But French Mille-Feuille and China's Napoleon Cake look so different that I never thought to connect them.

Mille-Feuille is a very old French classic cake.

Fran, the originator of French food? Ois Pierre de La Varenne is a dessert that has been recorded in the menu of 165 1 Later, many famous chefs have recorded this dessert, and everyone has his own experience and changes.

In fact, the essence of French food is not to keep the tradition unchanged, but to constantly integrate new elements and innovate.

The focus of this dessert is the pastry. When it was first made, it was divided into six steps, and each step was folded several times. After calculation, each pastry was folded by 729 layers.

Later, André Guillot, a landmark chef in the history of French cuisine, improved the folding method of pastry, so that each layer of pastry was folded 2048 times.

This thousand layers of skin is worthy of the name.

Authentic French Mille-Feuille has three layers of pastry with two layers of dessert cream in the middle and brushed icing on it. Sometimes the cream added in the middle can be exchanged for jam or fruit.

But what does Mille-Feuille have to do with Napoleon?

The conclusion is that it doesn't matter.

There is a city in southern Italy called Naples, which also produces a famous pastry.

"Naples" means Napolitain in French.

Napoleon Napoléon and Napolitain, with the same first five letters, have similar pronunciations. Plus Mille-Feuille is a French dessert. In some English-speaking countries, it becomes a Napoleon cake.

Although Mille-Feuille is delicious, it is one of the most important desserts in France. Since it became Napoleon's cake, its value has doubled and spread all over the world.

In terms of year, Napoleon himself must have eaten Napoleon cake. But when Napoleon himself ate it, he certainly didn't know that this cake would be renamed Napoleon in the near future.

At least at present, there is no evidence that Napoleon himself loves this dessert. The smell of wine is too small to be appetizing.

If you want to be famous, you can succeed if you can't take Baba au rhum's dad-fighting route or Mille-Feuille's hype route.

B? che de No? l

B? Che: firewood; No? L: Christmas.

B? che de No? L is Christmas firewood cake.

Chinese New Year, especially in Shandong, you can eat all kinds of delicacies, but you can't eat them in jiaozi. How can you count Chinese New Year without eating jiaozi?

1On Christmas Eve on February 24th, the status in Catholic countries is probably equivalent to our Chinese New Year, and the whole family should get together to have the best meal of the year.

According to different regions and families, there are some different traditional foods, such as foie gras, oysters and salmon, which can be eaten or not, but in France, Belgium, Quebec, Canada, even Vietnam and Lebanon, in all French-speaking countries, this Christmas Eve firewood cake is indispensable.

B? che de No? L, is a cake roll, which can be coated with jam, cream, chestnut sauce, whatever you find at hand, and then coated with butter-based cream (Crème) to make it look like a trunk, often chocolate; Brown is just right for bark.

Firewood cakes are often decorated with anti-sugar Santa Claus, dwarfs, elk, mushrooms and other Christmas decorations.

Why do you have to eat firewood cakes? Actually, there are different opinions about the origin. There are two more credible:

When Jesus was born in the stable at the end of December, the angels lit firewood in the stable to keep the baby from freezing to death. The firewood cake just symbolizes pieces of firewood lit by angels.

There is another saying:

Since the Middle Ages, the French have a custom to use a very stout fruit tree to light it in the fireplace to keep warm on Christmas Eve. The bigger the firewood, the better. It should last for 12 days, or at least for 3 days, so that next year's harvest will be beneficial.

Later, the city became bigger and bigger, the houses became smaller and smaller, the big fireplace slowly disappeared, and firewood was left in the form of a cake on Christmas Eve.

Canelé de Bordeaux

Canelé is a small cake about 5 cm high and 5 cm in diameter, which is a little burnt. It is the most famous and traditional dessert in Bordeaux today.

Why do I use quotation marks on the word "the most traditional"? You'll know after reading it.

Canelé is a derivative of Bordeaux wine.

In the process of wine brewing, there is a step called Collage. Simply put, it is necessary to add a little protein to the liquid to help purify the floating objects in the liquid.

This technology is widely used in red wine, beer and even fruit juice manufacturing. Even today, some of the most traditional and high-quality wineries in Bordeaux are still using this ancient and expensive way to purify red wine.

The brewing season is here. What is the whole winery doing?

Beat the eggs, then separate the egg whites from the yellow ones. The winery will give the extra egg yolk to the nuns who give charity everywhere.

The nuns took egg yolk and made a snack wrapped in sugar cane with a thin dough. The French sugar cane is Canne, and that's how the name Cannelé first came out.

However, in modern times, people have done extensive excavation in the monastery where nuns live, and it is useless to find any molds that look like modern Canelé.

It can be concluded that the modern Canelé is not a nun's Cannelé at all, but a rebirthing one.

Not far from Bordeaux, there is a city called Limoges, and there is another dessert called canole, which is made of flour and egg yolk.

It spread to Bordeaux and used another name called canaule, which is the predecessor of today's Canelé.

Please don't ask me why all desserts in Bordeaux start with "can".

Bordeaux has a large number of shipping flour, as well as the inexhaustible egg yolk of the winery, which has become a favorite dessert in canaule, Bordeaux, with an amazing output.

By 1663, there were many workshops in Bordeaux that only produced canaule. The owners of these workshops all earned a lot of money, and together they decided to organize trade unions and form an industry monopoly.

However, this decision was strongly opposed by the existing bread and dessert union.

The objection raised by the bread and dessert union is that anything that is mixed with sugar and milk is a dessert. As long as the dessert is in our charge.

Therefore, the canaule workshop, in the spare time without delaying the sale, struggled with the dessert union for almost a hundred years in order to justify mixing sugar and milk.

1755 On March 3rd, the French Parliament held a meeting in Versailles, and decided that the canaule trade union could be mixed with sugar and milk.

I can't help laughing when I read this. What is the size of sesame seeds? Congress wants to make a resolution. I still remember the day so clearly.

By 1767, the canaule trade union had become so strong that the Bordeaux municipal government required that there could only be eight canaule workshops in the city.

The canaule trade union continued its fighting style for more than 100 years and turned a blind eye to other people's demands. At the peak of Bordeaux, there were 39 large workshops.

But strangely, in the 19th century, all canaule disappeared and disappeared in Bordeaux.

In the 20th century, a dessert chef in Bordeaux reconstructed canaule according to the formula of the fragments found.

Discovering the spirit of innovation, I revised the menu and added vanilla and rum. According to today's research, the special shape of Canelé should also be created by this dessert chef.

But it was not until 1970 that the first French food review manual "Gault &; Millau ",didn't put Canelé as a dessert in the book.

It was not until 1985 that there was a Canelé guild in Bordeaux, and the second letter "n" was removed to become Canelé. Confirm the formula, definition and scope of Canelé.

Since then, Canelé has become the most famous "traditional" dessert in Bordeaux, with a history of about 40 years.

Paris-Brest

Paris and Brest are two cities in France.

Paris: Paris, this need not be introduced.

Brest: brest is a seaport city on the tip of Brittany, on the French side facing Britain.

It is 600 kilometers from Paris to Brest, and the round trip is 1200 kilometers, which is equivalent to the one-way distance from Beijing to Shanghai.

1200 km, the plane will take more than an hour, and the high-speed train will take six and a half hours. How long do you think it will take by bike?

I know I'm talking about dessert. I'm on the subject this time. Don't interrupt me yet.

After the popularity of bicycles, the British first organized long-distance field races. This is a naked challenge for French men on the other side of the strait.

"Make a mistake? How can we show weakness in front of the Englishman? "

189 1 June 1 1 day, Pierre Giffard organized this 1200 km bike cross-country challenge through the famous newspaper "Le petit journal" with the support of publishers and consortia. It is 12 years earlier than the Tour de France which started in 1903.

Although there are many changes in the middle, it has been the most famous bicycle challenge in the world until today.

This challenge is not only open to professional athletes, but also to anyone in the world.

The current record of the challenge is 42 hours and 26 minutes, which is less than two days. It's really amazing.

Lu Zhonghan's brother, a father and a mother's brother, participated in two PBP challenges in 201year and 201year.

15 years is 80 hours 3 1 minute. There are more than two thousand people in their group, and he is 269. There should be applause here.

Paris-Brest, a dessert, was invented by a dessert chef named Maisons-Laffitte in the suburb of Paris in 19 10 at the request of Pierre Giffard, the initiator of the bicycle challenge.

Make the dough with puffs into doughnuts with a diameter of about ten centimeters, cut it horizontally, and fill it with whipped cream, caramel and roasted almond slices.

Round and hollow shape, symbolizing a bicycle wheel.

When it was first invented, Paris-Brest didn't use puff dough, but sweet bread dough, so its diameter could reach 30 to 50 cm, more like a bicycle wheel.

Why didn't it be invented in Maisons-Laffitte in Paris? It was mainly the founder Pierre Giffard. He was born and lived here, and the moon came first, so this job was assigned to the dessert boy at the door.

If you want to go down in history, if you don't have a father, you can't touch it, and you can't rely on yourself, you have to stay in the north, Guangzhou and Shenzhen.

Who knows which neighbor can rain around?