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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 ...
Frozen yogurt with fruit and nuts. As with ice cream, frozen yogurt is a perfectly protein-packed base for fresh fruit and nuts. Together, the combination will feel satisfying and sweet thanks to ...
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced [ɛskaʁɡo] ⓘ) or pain russe, is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the pâtisserie viennoise family of baked foods.
Custard tart – Baked dessert consisting of an egg custard-filled pastry crust. Dariole – French pastry and dessert mold. Dame blanche – Ice cream dessert. Éclair – Cream-filled pastry. Flaugnarde – French dessert. Floating island – Dessert made with meringue and crème anglaise. Kouign-amann – Breton pastry.
Profiterole. A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with ...
Apple Turnover. This apple turnover features sweet Granny Smith apples, ground nutmeg, and hints of ground cinnamon. It’s perfect for making during the fall months after apple picking.