One of the reasons we French women find it so easy to maintain our dainty figures is the fact that we dislike excessive sweetness in food. We enjoy our desserts without guilt, as they are made with the bare minimum of sweetness. I can't stand the way yuppies in foreign nations think cupcakes are sophisticated.
Yuck! Too unsophisticated for a French woman like me! Oh, if only the rest of the world were as sophisticated as us, but then I suppose we are an impossible act to follow. We French women, who know how to do desserts properly, much prefer for our desserts to be slightly tart, rather than nauseatingly sweet. Tarte au citron is an example of one such tart dessert.
Lack of sweetness is another area in which French desserts are more sophisticated than elsewhere. Even within the same dish there are variations. Consider the Kouglof (Gugelhupf in its less sophisticated form).
It is made in a very sweet form in the German-speaking world. This appears to be quite popular in the USA, given sales of Bundt cooking tins. Yuck! However, as only we French know how to do desserts properly, I should mention that there is a version originally from Alsatia (for those not au fait when it comes to France, Strasbourg is the largest city in this area). This version is barely sweet at all and is more like a brioche.
I only wish the rest of the world weren't so ignorant when it comes to desserts.
Yuck! Too unsophisticated for a French woman like me! Oh, if only the rest of the world were as sophisticated as us, but then I suppose we are an impossible act to follow. We French women, who know how to do desserts properly, much prefer for our desserts to be slightly tart, rather than nauseatingly sweet. Tarte au citron is an example of one such tart dessert.
Lack of sweetness is another area in which French desserts are more sophisticated than elsewhere. Even within the same dish there are variations. Consider the Kouglof (Gugelhupf in its less sophisticated form).
It is made in a very sweet form in the German-speaking world. This appears to be quite popular in the USA, given sales of Bundt cooking tins. Yuck! However, as only we French know how to do desserts properly, I should mention that there is a version originally from Alsatia (for those not au fait when it comes to France, Strasbourg is the largest city in this area). This version is barely sweet at all and is more like a brioche.
I only wish the rest of the world weren't so ignorant when it comes to desserts.
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Hello and welcome to my blog Impossibly Dainty French Woman where I tell everyone how wonderful we Frenchwomen are and how to be impossibly perfect and thin like us. Feel free to comment here or e-mail me on mariannegaboriault@gmail.com .