Our first pastries today, for breakfast, from a patisserie just outside the apartment we stayed for the night.
Pastry one was a flan naturale. A custard slice, with a just right burnt top. The custard was soft and light, but firm, the pastry light and only there to keep the whole thing in one peice. The burnt top gave it a lovely caramelised flavour – four stars
The second was a rasbery tartlet.The whole thing was designed to highlight the fresh and tart rasberries. A thin shortcrust with a smattering of custard to give it a little sweetness…..again 4 stars.
Sigh…. I think we may be spoilt already and I’m now scared its all downhill from here. Can anyone can make pastries as good as the french? I guess we’ll find out over the next few months!!
Vive le france!
4ks an hour 
Sigh, those pastries look and sound brilliant! Don’t worry, though there are lots of other treats awaiting you, as each place has its own speciality – Schawrzwaelderkirschtorte in South Germany (the real Black Forest cake), Bienenstich (Germany), rijstevlaai and friemelenvlaai (Limburg region of the southern Netherlands and East Belgium), Linzertorte and Sachertorte in Austria. And don’t forget chocolate truffles – they taste different in each city too! Still, burnt caramel tart ….
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We’re not planning on going through Belgium or Netherlands, but will definitely hunt down pastries in Germany and Austria. However I fear the real challenge will be trying to pronounce them!
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