Theory

French gâteaux are among the richest, sweetest, and most flavorful of all desserts. They range from the simple quatre-quarts (pound cake, to the elaborately decorated Marjolaine. It is the skill of the pâtissier that allows the creation of a beautifully light, delicate confection from the basic elements of flour, sugar, eggs, and butter. The achievement of a perfect cake with a delicate crumb, sweet, buttery aroma, and delicious flavor is the baker’s dream. When it is decorated with artistry, it becomes the creator’s crowning glory.