[custom_adv] Macaron A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron commonly consists of a ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone, maccarone or maccherone, the meringue. [custom_adv] Crème brûlée Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. [custom_adv] profiterole A profiterole , 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 decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups [custom_adv] soufflé A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to breathe" or "to puff". [custom_adv] Madeleine The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. [custom_adv] Eclair An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard , or with whipped cream, or chiboust cream; and then iced with fondant icing.[ [custom_adv] Paris - Brest The round pastry in the form of a wheel was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energizing high caloric value, and is now found in pâtisseries all over France. [custom_adv] Clafoutis Clafoutis , sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. [custom_adv] Crêpe A crêpe is a type of very thin pastry, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa, and the Southern Cone of South America. [custom_adv] French lemon tart A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling. [custom_adv] Mont Blanc A Mont Blanc is a dessert of puréed, sweetened chestnuts topped with whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain. [custom_adv] [custom_adv] Tarte Tatin The tarte Tatin is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. [custom_adv] Canelé A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of small, striated cylinder up to five centimeters in height with a depression at the top. Originally a specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad. [custom_adv] Mendiant A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders. Each of the ingredients used refer to the color of monastic robes. Tradition dictates that raisins stand for the Dominicans, hazelnut for the Augustinians, dried fig for the Franciscans, and almond for the Carmelites. [custom_adv] Bugnes Lyonnaises Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. [custom_adv] Mille-feuille The mille-feuille vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême. [custom_adv] Kouign-amann It is a Breton cake. It is a round crusty cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers.
