French Gavottes – A Delicious Mistake
When we think of great French cuisine, there are so many examples that instantly spring to mind that it can be tough to focus on just one type in terms of being the best of the best. Gavottes Crepe Dentelle, however, are something truly special. Though you wouldn’t believe it when you taste these light, crispy, and airy French treats for yourself, these delicious confections were actually created purely by accident. Gavottes are basically a traditional crispy French lace biscuit which originated from a crepe. They are made from several rich and crunchy layers which are rolled up and can be nibbled whole, or can be crunched up and added to chocolate or cakes to give a rich crunchy texture. If you have a sweet tooth and wish to sample truly authentic French sweets, here’s a better look at the history of the humble French Gavotte.
A sweet mistake – Back in the late 1800s, a woman named Marie-Catherine Cornic, was making crepes on her stove. She grew distracted and turned her head for a few too many minutes. The crepe, which should have been thin, light, soft, and fluffy, actually cooked for too long, and so it became hard and crunchy. Bordering on burnt, Marie-Catherine decided against discarding the “crepe” and instead opted to roll it up, fold it, and pop it into her mouth to see just how bad it tasted. To her surprise, it tasted divine. From that day forward, traditional Crepe Dentelles were born.
A brief history of Gavottes Crepe Dentelle - So, we know how Crepe Dentelles were created, but is there more to this story, and how, after more than one century, are Crepe Dentelle still considered a real authentic French delicacy? Here’s a brief breakdown.
1886 – Marie-Catherine Cornic, a skilled pastry cook, whilst trying to undertake multiple tasks at once, leaves a Brittany Crepe on the heat too long. Remember, back then, food was scarce, so throwing food away was not an option other than in the most extreme of circumstances. Feeling a little peckish herself, she decides to roll the crepe up and eat it. Expecting a hard, bitter, and nasty-tasting burnt mess, she is instead met with a light, rich, crunchy, and delicious taste-sensation. She then does the exact same thing, invites others to taste the overcooked crepes, and people fall in love with this delicious treat.
1950s onwards – Ever since the sweet mistake, many of the country’s finest pastry chefs began mimicking Marie-Catherine’s Crepe Dentelle-making technique and the general public fell in love with these wonderful lace biscuits. Eventually, as demand for these sweet treats grew, biscuit-making is forced to industrialize and numerous large factories are built around the 1950s. In the past, pastry chefs were lucky to create 100 of these crispy crepes in one hour. Now, thanks to vast machines, they could create over 1000 in the same amount of time.
1970s – As wonderful as these Gavottes were, chefs began experimenting with different flavors and textures and would often coat them in creamy milk and dark chocolate. They of course, maintained their distinct crispy texture, but with the added bonus of being coated in delicious chocolate.
Present day – After being enjoyed for over one century, Gavottes are now more popular than ever, with original, dark chocolate, and even milk chocolate or milk chocolate with caramel. Try these delectable cookies as they are with coffee, swirled with ice cream or dunked in milk!