All About Desserts In European Culinary World

Gambar All About Desserts In European Culinary World

The European culinary world is well-known for the afternoon tea ritual. Even though they also serve a warm cup of tea, the presence of desserts and patisseries is the thing that differentiates their culinary characteristics from the Japanese tea ceremony. Then, again, it’s not uncommon to find European desserts and patisseries served without any additional drink options.


Contrary to American’s gigantic-portioned meals, European’s assortments of desserts and patisseries are usually bite-sized. Even though some desserts and patisseries are more than bite-sized, their sizes are usually much smaller than their American counterparts.


Different Types Of Desserts And Patisseries In Various European Areas

As the hub for Europe and the whole world’s culinary, there’s no doubt that France comes first in mind when thinking about desserts and patisseries. Indeed, dessert and patisserie products like macarons, mille feuille, apple pie ala mode, and paris brest are from France. These top French-made dessert and patisserie products are so well-known that other countries like Japan have started acknowledging their presence in their bakery shops.


Still, France isn’t the only European country famous for its mouthwatering desserts and patisseries. After all, France is only one of the many European countries. Non-France-wise, we have Turkish baklava, English fruit cakes, eton mess, Spanish churros, and others. Italy is also a European area with plenty of tasty desserts and patisseries, including tiramisu, panna cotta, Ferrero rocher, and others.


Cooking Methods Of Classical European Desserts And Patisseries

Slow cooking is one of the characteristics of European culinary products, including European desserts and patisseries. Most European desserts and patisseries have average cooking times of 20-30 minutes. Some types of desserts and patisseries even take hours of preparation.


Still, the aim of classical European desserts and patisseries doesn’t rely upon the maturity level. Instead, the sauce’s flavors and characteristics come as the most important things when cooking traditional European desserts and patisseries. Most classical European desserts and patisseries have “melting” sauces like the ones we see in chocolate lava pudding or poached pear desserts.


Another thing that any people cooking European desserts and patisseries should consider in cooking these products is the serving temperature. Warmth is one of the things that we should aim for when thinking about the cooking methods of classical European desserts and patisseries. 


Even “cold” desserts like panna cotta have “warm” elements when we touch the surface with dessert spoons, such as the “fluffiness” element. We can also find the same fluffiness in other European desserts, such as the burnt Basque cakes.


Dessert And Patisserie Product Characteristics That Make Them European

Previously, we have mentioned that European dessert and patisserie products tend to come in either bite-sized or small packaging. However, being small is only one of the European dessert and patisserie product characteristics.

All dessert and patisserie products tend to have a sweet taste profile, including European desserts and patisseries. Still, Europe’s minimalistic culinary profile in their dessert and patisserie products is not limited to the sizes. Instead, their sweetness profiles are also not overpowering, because they rely on fruits that will imbue natural sweetness to their dessert and patisserie products.


Strawberry is the most frequent fruit in many Europeans’ well-known dessert and patisserie products, such as mille feuille and fruit cakes. At some points, the dessert and patisserie products also have raisins as some of the ingredients. In rare cases, European desserts and patisseries could also contain chocolate and whipped cream. Then, again, these “truly sweet” ingredients don’t come more dominantly than strawberries and other fruits.


Variations Of European Desserts And Patisseries We Find In Today’s World

The traditional European culinary world is full of minimalistic servings in their vast amounts of culinary types, including desserts and patisseries. The tastes and ingredients are not too overpowering, and the desserts and patisseries don’t tend to have buttery or full-of-flour feels when we consume them.


At the same time, people from other countries have migrated to European countries, and the same also goes for European citizens migrating to other countries. The convenience of migrating these days leads European dessert and patisserie products to have “fusion” elements from other countries.


French desserts and patisseries are the most well-known in European areas. Therefore, these desserts have the most amounts of adapted variations all over the world. For instance, the viennoiserie pastries can have twice or thrice larger sizes than the pastries we see in French traditional bakery shops. 


Alternatively, the flours can be from other non-traditional French flours, such as goguma (Korean sweet potato) flour, red rice flour, and others. Yet, the low-fat and non-overpowering characteristics of European desserts and patisseries would remain.


Larger-sized ice creams are also present in Italian’s affogato, particularly when we order these types of desserts and patisseries in non-European cafes and restaurants. At some points, savory pastries like curry-filled pastries are also present in modern-styled European pastries. Such savory variations usually make perfect companions to various types of soups, pasta, and other typical café main menus.


Modern European Desserts And Patisseries: Yay Or Nay?

The sky is the limit when we try to define modern European desserts and patisseries as people from all over the world have adopted variations of them. Yet, to determine if the variations are acceptable or not, we should get back to our understanding of the characteristics of European desserts and patisseries.


“Warmth” and “patience” are two traits to define European desserts and patisseries if they were living beings having distinctive personalities. It takes a long time to finish cooking European desserts and patisseries, particularly when we have to ensure the flavor profiles are not too intimidating.


So, we can have some bites of Korean goguma viennoiserie. We might also add some swirls of chocolates as the Viennoiserie toppings. At some points, having curry chicken egg tarts with low-carb and low-fat flour and zero-cholesterol eggs as the ingredients is also 100% fine.


European desserts and patisseries will lose their “European” -ness when the flour and eggs overpower the fruit flavors. For instance, even though the shops and business owners serve fruit cakes or pies in traditional British ways, the overpowering ingredients will make the desserts and patisseries lose their identities.


That’s why, only upscale bakery shops can emulate authentic European desserts and patisseries that are not only resemble their characteristics but also healthy for all customers.

No Comment
Leave a Comment