Aerated Still-Frozen Desserts

The varieties and definitions of aerated still-frozen desserts today have been liberally misused and changed from their original definitions. There is no USDA definition for them, and even in France, where the majority of them originated, there is no legislation on their definitions. In France they actually fall into a category they call “non-controlled,” but they are protected by “legal stipulations” and “general custom within the trade,” which might sound a little contradicting. What one pastry chef thinks of as a frozen parfait is not necessarily what another one does, for example. What is known as a parfait in France may not be known as a parfait in the United States. For accuracy’s sake, the definitions used in this book were taken from their country of origin.