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Louis XVI-era Nevers Earthenware "monster" Vase
An exceptional, oversized Nevers earthenware vase marked "Pâte Royalle."
In the 18th century, "pâte royalle" referred to what is now known as choux pastry, also called "pâte à la reine" at the time.
It was generally made of wheat flour, water or milk, butter, eggs, and sometimes a little sugar and salt.
The preparation involved cooking the dough over heat until it was dry before incorporating the eggs, exactly as with modern choux pastry.
It was used to make popelines, choux pastries, éclairs, and other pastries.
Louis XVI era, 18th century
In the 18th century, "pâte royalle" referred to what is now known as choux pastry, also called "pâte à la reine" at the time.
It was generally made of wheat flour, water or milk, butter, eggs, and sometimes a little sugar and salt.
The preparation involved cooking the dough over heat until it was dry before incorporating the eggs, exactly as with modern choux pastry.
It was used to make popelines, choux pastries, éclairs, and other pastries.
Louis XVI era, 18th century
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