List of French pastries
List of French pastries
| [[File:|frameless|alt=]] | |
| A selection of French pastries | |
| Alternative names | |
| Type | Pastry |
| Course | |
| Place of origin | France |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
French pastries are a variety of pastrys originating from France, known for their rich flavors and delicate textures. Below is a list of some of the most popular French pastries.
List of French Pastries[edit | edit source]
Croissant[edit | edit source]
A buttery, flaky, and crescent-shaped pastry, the croissant is a staple of French breakfast cuisine. It is made from a laminated dough, which is layered with butter and folded several times to create a light, airy texture.
Éclair[edit | edit source]
An éclair is an oblong pastry made with choux pastry filled with a cream and topped with icing. The most common filling is pastry cream, but there are many variations including chocolate and coffee.
Macaron[edit | edit source]
A macaron is a sweet meringue-based confection made with egg whites, icing sugar, granulated sugar, almond meal, and food coloring. It is characterized by its smooth, domed top and ruffled circumference.
Tarte Tatin[edit | edit source]
This is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It is named after the Tatin sisters, who invented the dish.
Madeleine[edit | edit source]
A madeleine is a small sponge cake with a distinctive shell-like shape, traditionally flavored with lemon or almonds.
Pain au chocolat[edit | edit source]
Also known as a chocolatine in some regions, this is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to a croissant, with one or two pieces of dark chocolate in the center.
Canelé[edit | edit source]
A small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust.
Mille-feuille[edit | edit source]
Also known as the Napoleon, this is a classic French pastry made up of three layers of puff pastry, alternating with two layers of pastry cream. The top is usually glazed with icing or fondant.
Galette des rois[edit | edit source]
A traditional French cake made to celebrate Epiphany. It is composed of a puff pastry filled with frangipane, a sweet almond-flavored cream.
Brioche[edit | edit source]
A highly enriched bread, whose high egg and butter content give it a rich and tender crumb. It is often used in sweet and savory dishes.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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