Spring French Pastry Sale
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The Friends of the Franklin Public Library<br />
Are happy to announce a<br />
SPRING<br />
<strong>French</strong> <strong>Pastry</strong> <strong>Sale</strong><br />
A Fundraising Event<br />
to benefit Franklin Public Library<br />
At the Franklin Public Library<br />
Thursday April 13, 2017<br />
From 9 am to 11 am<br />
The Friends of the Franklin Library have again arranged for the second time for a special sale<br />
of authentic, traditional <strong>French</strong> pastries including viennoiseries and special occasion<br />
delicacies from Birmingham’s Cannelle Patisserie and its renowned pastry chef, Matt Knio.<br />
Fraisier, Croquant au Chocolat, Paris-Best, small fruit tarts, éclairs, mille-feuilles, macarons<br />
and croissants in several varieties are available for pre-order now and pick-up at the library<br />
between 9 am and 11 am on April 13th. Cash or check deposits are required with pre-order,<br />
until Monday, April 10 at 12 pm. Additionally, there will be a small selection of croissants<br />
and eclairs available to purchase on April 13, and we will have coffee offered by Farmhouse<br />
Coffee and Ice Cream; we would enjoy having you stay for coffee & croissants!
Pre-Order/Pre-payment <strong>Sale</strong><br />
Croissants<br />
Almond Croissants<br />
Chocolate Croissants<br />
Almond & Chocolate Croissants<br />
Eclairs (vanilla / chocolate)<br />
Mille-Feuilles<br />
Macarons (assortment box of 10)<br />
Small Fruit Tarts (strawberry /<br />
raspberry / blueberry / lemon)<br />
Fraisier Cake<br />
Croquant au Chocolat<br />
On-site <strong>Sale</strong><br />
Croissants<br />
Almond Croissants<br />
Chocolate Croissants<br />
Almond & Chocolate Croissants<br />
Vanilla Eclairs<br />
Chocolate Eclairs<br />
All proceeds will be used towards the completion of the Library’s renovation and additional needed supplies.<br />
Cakes<br />
Quoi??? <strong>French</strong> <strong>Pastry</strong> vocabulary<br />
Fraisier: derived from the <strong>French</strong> word “fraise,” meaning strawberry. It is a classic<br />
<strong>French</strong> cake that is traditionally comprised of a sponge cake, Génoise, cut in half, imbibed<br />
liberally with a simple syrup flavored with alcohol, filled with a crème patisserie and topped<br />
with almond paste.<br />
Croquant au Chocolat: mesmerizing hazelnut almond crunch at the bottom, topped with<br />
rich chocolate mousse, deliciously dense chocolate macarons topped with chocolate<br />
powder.<br />
Paris-Brest: dessert made of choux pastry and a praline (a sweet nut butter with strong<br />
caramel overtones) flavored cream. Choux pastry, or pâte à choux (‘pronounced ‘shoe’), is<br />
the same light pastry dough used to make éclairs.<br />
Fruit Tarts<br />
Traditional shortbread crusts filled with pastry cream and topped with fresh fruit.<br />
Pastries<br />
Eclair: an oblong pastry made with choux dough filled with a cream and topped with icing.<br />
Mille-feuille: A <strong>French</strong> pastry made up of layers of puff pastry, alternating with layers of<br />
pastry cream. Also known as a Napoleon.<br />
Macaron<br />
Sweet meringue-based confections made with egg white, icing sugar, granulated sugar, and<br />
almond powder or ground almond.<br />
Viennoiseries<br />
Typically eaten at breakfast or as snacks, these are baked goods made from a yeastleavened<br />
dough in a manner similar to bread, or from puff pastry, but with added ingredients<br />
such as eggs, butter, milk, cream and sugar, giving them a richer, sweeter character,<br />
approaching that of pastry.
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