French Pastry

The distinction between cooks and pastry cooks was recognized during the Middle Ages. The first ice creams were served at the wedding of Catherine de Médicis and the future Henri II, along with pâte à choux, light pastry dough invented by Popelini. In the 17th century, Anne of Austria brought chocolate to France from the Spanish court, and the concept of "pièces montées" (decoratively mounted confectionery centerpieces) made its entrance in Versailles. Vatel whipped up the first Chantilly cream, yet it wasn't until the 19th century that French pastry began to really take flight.