pasteller

Pasteller is a traditional French pastry that is often associated with the region of Provence. It is a type of shell-shaped pastry, typically filled with a mixture of cream, pastry cream, or fruit preserves. The pastry itself is made from a light, flaky dough, which is rolled out and cut into circles or shells. These shells are then baked until golden brown and crispy.

The filling for a pasteller can vary depending on the region and personal preference. In Provence, it is common to fill the pasteller with a mixture of pastry cream and almonds, creating a sweet and nutty flavor. In other regions, the filling may include fruit preserves such as apricot or peach, or a simple cream filling.

Pasteller is often served as a dessert, either on its own or with a dusting of powdered sugar. It can also be used as a base for other desserts, such as a tart or a cake. The pastry is known for its delicate texture and subtle flavor, making it a popular choice for both traditional and modern French cuisine.

The origins of pasteller can be traced back to the 18th century, when it was first introduced in the region of Provence. Over time, the pastry has evolved and spread throughout France, becoming a staple in many bakeries and patisseries. Today, pasteller remains a beloved treat for both locals and visitors alike, offering a taste of traditional French pastry-making at its finest.