(8 Jul 2024)
FRANCE CAKE
SOURCE: ASSOCIATED PRESS
RESTRICTIONS:
LENGTH: 8:31
ASSOCIATED PRESS
Paris, France – 20 June 2024
1. Various of rum baba cakes in display case in Stohrer Patisserie, the oldest patisserie in Paris
2. Pan from cakes to shop
3. Mid of customer buying cakes
4. Various of Vanilla Saint Honore cakes
5. Various of éclair cakes
6. Close of cakes
7. Tilt up from cake display case to chandelier. The shop is a listed historical site, due to décor designed by 19th century designer Paul Baudry
8. Various of chandelier
9. Tilt down from chandelier to shop
10. SOUNDBITE (English) Jonathan Dolfi, owner, Stohrer:
“Well Nicolas Stohrer was the pastry chef of Louis XV. He was serving the king and all the court in Versailles in the early 18th (century). He was doing all the banquets and all the big parties for the king. The king really loved him and he was really a fan of all the pastry he made. But after several years in Versailles he decided to open his own shop in Rue Montorgueil in 1730, where we are today.”
ASSOCIATED PRESS
ARCHIVE: Versailles, France – 14 September 2023
11. Exterior of Versailles palace
12. Various of Hall of Mirrors
13. Various of portraits of French royals, Louis XV on horseback, far right in both shots
ASSOCIATED PRESS
Paris, France – 20 June 2024
14. Various of exterior of Stohrer patisserie
15. Various of cakes in display case
16. Staff member taking cake out of display case
17. SOUNDBITE (English) Jonathan Dolfi, owner, Stohrer:
“The relationship between Parisians and French patisserie is very strong because we feel like patisserie is always here for all important events, for weddings, for birthdays, for goûter (mid afternoon snack), when we have friends over you buy patisserie. And for us Parisians it’s really, really important too and it’s been with us for our whole lives.”
18. Various of passion fruit tarts
19. Various of fraisier cakes
20. SOUNDBITE (English) Jonathan Dolfi, owner, Stohrer:
“So since 1730, I believe tastes have changed a bit. Maybe today we use less sugar, we try to have cakes with less fat. So for instance, when we do our fraisier every summer, the cream we use, we put much less sugar than before. So I think people are more attentive to what they’re eating and want something more healthy, a bit.”
21. Various of sous pastry chef Colin Laurent whipping cream
22. Various of pastry chef making tarts
23. Various of pastry chefs making pistachio tarts
24. SOUNDBITE (French) Colin Laurent, sous pastry chef:
"We have about ten pastries in the store. We have the strawberry tart, the raspberry tart, the passion fruit tart and the lemon tart. But generally we rely on seasonal products – for example right now this is the period when we make the pistachio tart, but it will disappear within a few months and it will be replaced by apricot tart or Bourdaloue (pear and frangipane) tart."
25. Various of Laurent piping cream onto rum babas
26. Various of pastry chef shaping rum baba dough
27. SOUNDBITE (French) Colin Laurent, sous pastry chef:
"The art of the baba (rum baba) is to learn, with time, to master the movement. To get it into shape, there’s a certain skill that is needed. Generally, after two months, even three months, a person can master the art of baba if he is diligent.”
28. Various of customers buying cakes in shop
29. SOUNDBITE (French) vox pop, customer (no name supplied):
"Pastry is very important In France, you don’t finish a meal without a bit of cake or a little something. Rum baba is one of my wife’s favourite cakes, so I bought a little bag of them."
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