California may be famous for almonds, but France is the global focal point for the pâtisserie arts. Almonds have a long heritage in classic French pâtisserie recipes and throughout history French pâtissiers have designed techniques and dishes using almonds as their primary ingredient. Today, it is these same almond-based creations that have become a critical and enduring element in the art of creating the world’s most alluring pastries.
- Gâteau de Jaconde
- Pain de Genes
- Pain de Genes aux chocolate Tigrés
- Tartes et Galettes
- Galette de Rios
- Gâteau Basque
- Galette a l’Orange
- Tarte de Fruit
- Croissant d'Amande
- Brioche d'Amande
- Tuiles aux Amandes
- Meringue d'Amande
- Galette Charentaise
- Amandines a l’Acienne
- Crème d’Amande
With so many delicious applications and successful sales backing up the undeniable appeal of almonds in pastry, it seemed only natural for Amanderie™ to form. Amanderie™ is the founding specialty of innovating classic almond applications in bakery, pâtisserie, and artisan chocolate. The term blossoms from the French words amande, for almond, and pâtisserie, a world-renowned art. Amanderie™ was unveiled at the 2009 World Pastry Cup in France where almonds emerged as a star ingredient. In fact, they were included in the winning frozen fruit dessert, plated chocolate dessert, and, most importantly, in the celebratory 20th anniversary World Pastry Cup dessert. This exclusive dish was developed by 30 globally renowned pâtissiers and was made up of intricate layers of delicate chocolate mousse, almond praline, fruit with chopped almonds, thin chocolate biscuit, and spice.
So the next time you’re putting on your pastry hat, remember how much value California Almonds can bring to your creations. Trust us. Your customers will thank you.
1. Euromonitor International: Baked Goods in North America.
2. Euromonitor International: Baked Goods in France.
The Almond Board of California recently hosted its first-ever Almond Innovation Project, a unique opportunity for a select group of the country's most talented chefs to help shape the future of almond innovation in food. Trend-setting chefs from around the U.S. were challenged to use California almonds as inspiration to develop innovative, unique almond-centric recipes. Chef Jordan Kahn (Michael Mina's XIV Restaurant, Los Angeles), prepared an almond milk moelleux to form the base of his dessert which he called "Nocturnes, Op. 27, No.1 in C-Sharp Minor, Shades of Silver, Black & Violet." Moelleux is a traditional French cake consisting of almond flour, egg whites, cream, salt, and sugar. Click here to view the chef's recipe preparation and presentation.
Starbucks Introduces French Macarons
Starbucks has recently added French macarons to its selection of prepackaged pastries, suggesting that this traditional application of almond flour has gained widespread recognition and appreciation throughout the U.S. and other countries outside of France. With assorted flavors including coffee, raspberry, chocolate and vanilla, these colorful almond sandwich cookies come in boxes of 12. Try baking them yourself – click here for ABC’s professional recipe.