Our pastries (and more) in the limelight

When we started Pistache, we would have never imagined that our French pastries company would make us buy live eels and dead animals heads (and make babas au rhum without rhum!)…

Being closely surrounded by filmmakers, we were asked to be foodstylists on a movie set. And the movie was about food. So our job was to cover a giant table, inspired by the still lives of the Renaissance, with meats, fish, fruits and vegetables, and merci! pastries. The first part requested interesting crazy scouting days to find fish, veal, goat and lamb’s heads, game with feathers and fur. Or, as said previously, live eels (the challenge was to keep them alive during three days), but also the most unusual looking fruits and vegetables (which is not that satysfying in winter). A trip that brought us to Chinatown Flushing, to the Bronx, to different neighborhoods in Brooklyn and some parts of Manhattan. Basically all around New York, if Staten Island was in New Jersey.

The pastries’ part was definitely not more restful. It meant an entire night hands in flour, cream and caramel, making our first semlas, a swedish pastry, brioche-like filled with cream and almond paste (specific request of the script), garnishing babas au rhum and building a croquembouche with a stress that was pure, and unexpected, stage fright.

Something that no audience will know is that all these pastries had to be heavily made-up and dressed-up in order to last long under the lights. Let’s say the cream was not the kind you would eat spoon after spoon. And because we could not consider eating them eventually, none of the cakes were really flavored, the same way some decors are made of pasteboard in Hollywood. no vanilla in the Bundt. No rhum in the babas. Yes, a heartbreak.

But when the moment came to hear “Silence on set, rolling camera, action!”, fatigue, stress (hunger too, actually) vanished. And we felt that little shiver, looking at the final table : it looked wonderful ! Enjoy the pictures…

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This one was actually not made by us…
But we had to revamp it a little

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