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The document outlines the history of French pastry, detailing its evolution from the 18th century with the introduction of puff pastry and the influence of figures like Queen Marie Antoinette and Antonin Carême. It highlights the development of various desserts and techniques, including the introduction of chocolate and innovations in pastry making during the 19th century. The text concludes with the establishment of culinary schools, marking the modern era of French pastry.

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ScribdTranslations

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EN