Summary of Historia de la pastelería

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This video discusses the history of pastry, beginning with the 17th century. It covers the creative spirit of the pastry makers, the introduction of coffee and chocolate to France, and the creation of various types of pastries. In the modern era, pastry is constantly evolving, with new techniques and skills being developed all the time.

• 00:00:00 This video tells the history of classic pastry, starting with when the name ceased to be nameless and discovering agriculture as a result of primary and ancestral grains. It then covers the early stages of baking and the existence of simple recipes. Until the early 1800s, sugar was not known, so pastry had a different flavor. In the beginning of the month, [Música] and the differences until lunchtime if the same person is not present at lunch in ancient Rome, pastry began to be used by new techniques and bad means. It was wine that dominated at this time. In Rome, 500 years before Christ, a pastrymaker by the name of Literary took into account the mixture of honey and wheat flour, and adding some fruits, created the first pastry recipes of the era. In the Renaissance, not only in the arts, architecture and innovative inventors emerged, but also cuisine and pastry advanced. It was in 1506 that a pastrymaker by the name of Pierre Popping, from Lyon, France, created the first cream with almonds known as almond cream. In the year 2029, Muslim communities already had a rich food culture due to the employment of sugar cane and its properties. Early
• 00:05:00 The video discusses the history of pastry, beginning with the 17th century and going into the modern era. This era is characterized by the creative spirit of the pastry makers, and coffee is introduced to France in 1615. This is also the time period when chocolate first starts to be popular in France. In the mid-18th century, the first chocolate factories are created in Vienna. In the early 19th century, a French pastry chef named Nicolas Appert pioneered the technique of refrigerating milk, which led to the creation of milk desserts such as éclairs and ice cream. In 1827, Nicolas Appert's son, Antonin, created the first modern ice cream maker. The early 20th century saw the invention of various types of pastries, such as cakes and galettes. In 1946, a French pastry chef named Pierre Hermé was the first person to receive a Michelin star. In 2016, Albert Adrià was recognized as the best pastry chef in the world by the prestigious Vanity Fair magazine. In 2015, Pierre Hermé was awarded the prestigious French National Award for Best Chef. Modern pastry is a constantly moving and evolving art, with techniques and skills that go beyond the abilities of mere mortals. It is essential for pastry chefs to have
• 00:10:00 This video tells the story of the pasteleria, beginning with the origins of the profession. The pastelers began as simple folk decorating their homes with simple, obvious setups. But their prices were steep, reflecting the high cost of madness.