Guide to French Pastry
Part of our Ultimate Guide to World Cuisine. Click to see more answers to your questions.
French pastries are celebrated for their intricate construction and delicate textures and flavors. A pâtisserie in France refers to a bakery specializing in these pastries and cakes, renowned for their meticulous craftsmanship and premium ingredients. This collection of French pâtisserie favorites highlights some of the most iconic French pastries. Each traditional french pastry carries a slice of France’s rich culinary heritage.
Classic French Confections
Madeleines are small, shell-shaped sponge cakes from the Lorraine region of France. They are named after Madeleine Paulmier, a cook from the 18th century, according to one popular story. These cakes are easily recognized by their shell shape, which comes from baking in pans with shell-shaped molds.
Croissants are a staple in French bakeries, known for their flaky texture and buttery flavor. Originally from Austria but developed further in France. It is made from dough that is layered with butter, then rolled and folded repeatedly. This technique, called laminating, results in a pastry that is crispy on the outside and soft inside. Croissants are commonly eaten for breakfast and can be plain or filled with chocolate, almond paste, or ham and cheese for a savory option.
Éclairs are made from choux dough, filled with cream, and topped with icing. The name ‘éclair’ means “flash of lightning” in French, which might refer to how quickly they are typically eaten. The fillings for éclairs vary, including chocolate, coffee, or vanilla cream, and they are usually topped with a matching icing.
Macarons are small, round cakes made from ground almonds, sugar, and egg whites. This mixture creates a meringue-like texture. Macarons have a smooth top, a ruffled circumference, and a flat base, and they are commonly filled with ganache, buttercream, or jam. They come in a wide range of flavors and colors.
Tarte Tatin features fruit, usually apples, caramelized in butter and sugar before being baked under a layer of pastry. This upside-down tart offers a harmonious mix of sweet and tart.
Profiteroles are small choux pastry balls filled with cream and commonly topped with chocolate sauce. They offer a delightful bite-sized treat.
Mille-feuille, or Napoleon, is composed of several layers of puff pastry and pastry cream, typically finished with an iced or powdered sugar topping. It’s celebrated for its rich layers and creamy texture.
Pain au Chocolat combines the laminated dough of a croissant with rich chocolate bars at its center, making it a favorite among chocolate lovers.
Financiers are small, dense almond cakes made with beurre noisette, often shaped like a rectangle and enjoyed as a snack alongside coffee.
Canelé hails from Bordeaux and is known for its caramelized crust and custardy center, flavored with rum and vanilla. It’s distinctive for its small, cylindrical shape and chewy texture.
