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Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced ⓘ) or pain russe, is a spiral pastry often eaten for breakfast in France.Its names translate as "raisin bread", "snail" and "Russian bread" respectively.
Mille-feuille – French pastry; Nonnette (dessert) – French gingerbread cake; Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France) Pain aux raisins – French pastry; Palmier – French pastry; Paris–Brest – Pastry; Petit four – French confection; Puits d'amour – French pastry filled with ...
Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [34] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
A year later, in 1845, Eliza Acton gave a recipe in Modern Cookery for Private Families, describing it as a version of "Solimemne – A rich French breakfast cake, or Sally Lunn". Solilemmes is a kind of brioche that is served warm which was popularised by the Parisian chef Marie-Antoine Carême in a book of 1815.
A choux pastry ball (profiterole) filled with crab paste. Cream puff Sweet U.S. See Profiterole: Croquembouche: Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. Gougère: Savory France
The inside of a gougère. A gougère (French:), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, [1] [2] but there are many variants using other cheeses or other ingredients.