Pastry Chef Collection

James Sadler making a balloon ascent from fields near Merton College, Oxford
3732560 James Sadler making a balloon ascent from fields near Merton College, Oxford; (add.info.: Engraving depicting James Sadler making a balloon ascent from fields near Merton College, Oxford)

Marie Antoine Careme (1784-1833) from Le Patissier Royal Parisien by Careme
CHT207866 Marie Antoine Careme (1784-1833) from Le Patissier Royal Parisien by Careme, Leipzig and Paris, published 1854 (engraving) (b/w photo) by French School

Representatives From Different Crafts: Winemerchant, Chef, Fisherman, Huntsman, Brewer, Smith, Pastry Chef, Weaver
735233 Representatives From Different Crafts: Winemerchant, Chef, Fisherman, Huntsman, Brewer, Smith, Pastry Chef, Weaver, Butcher and Shoemaker

Sign of the Venetian Pastry Makers Guild (panel)
FTB64000 Sign of the Venetian Pastry Makers Guild (panel) by Italian School, (18th century); Museo Correr, Venice, Italy; Italian, out of copyright

Croquembouche, French wedding cake of profiteroles filled with pastry cream, coated with caramel and decorated with small lilac flowers

Marie-Antoine Careme, frontispiece to l Art de Cuisine Francaise, engraved
XJF400680 Marie-Antoine Careme, frontispiece to l Art de Cuisine Francaise, engraved by Blanchard, 1833 (engraving) by Steuben

Stirring in Egg Yolk into Butter and Sugar Mixture in Glass Bowl

Whisk held above Bowl of Whipped Cream

Traditional Wedding Cake

Kneading Pastry Mixture with hands

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Marie Antoine Careme, the renowned 19th-century French pastry chef, showcased in Le Patissier Royal Parisien, brought sweet artistry to life. In this intricately detailed chromolitho, Careme is depicted among representatives from various crafts, including a winemaker, chef, fisherman, huntsman, brewer, smith, pastry chef, weaver, butcher, and shoemaker. The pastry chef's sign proudly displays the Venetian symbol of a galleon sailing on a wave of dough. The pastry chef's masterpiece, a croquembouche, takes center stage. This French wedding cake, made of profiteroles filled with pastry cream, is coated in caramel and adorned with small lilac flowers. In the foreground, Careme stirs an egg yolk into a butter and sugar mixture in a glass bowl, while above, a whisk hovers above a bowl of whipped cream. Traditional wedding cakes, like this one, were a testament to the pastry chef's skill and creativity, making each celebration a sweet and memorable occasion.