List of French Pastries

Written by cathy welch | 13/05/2017
List of French Pastries
The French are famous for their elaborate array of fine pastries. (pastry 1 image by Wizardgold from

Tourists flock to French bakeries to savour pastries with a legendary history and popularity. Some enthusiasts aim to try all of them. There is a large variety of basic doughs, but there are a few categories that have been copied around the world and adopted into many cultures. From eclairs to savoury puff pastry, the French have earned a well-deserved respect for their baking skills.


List of French Pastries
The French word "eclair" is translated "a flash of lightning." (schoko kuchen mit eclairs image by Lucky Dragon from

An eclair is most easily described as a cream-filled, chocolate-covered, long doughnut. The body of the eclair is made from choux dough, which is a light pastry dough that is also used to make crullers and beignets, the classic, deep-fried doughnut of New Orleans' fame. Instead of using yeast, choux dough uses high moisture content to cause steam during the cooking cycle to puff the pastry. Eclairs are available in many creative combinations, including a chocolate pastry with coffee cream.


List of French Pastries
French patiserries offer many varieties of macarons. (macaron image by photlook from

A macaron is a delicate French sandwich cookie filled with cream that was made popular in the 1900 at a Parisian pastry shop and cafe called Laduree. The macaron's crust is thin and light and the filling at the centre is smooth and silky. Made in versatile combinations, one unique recipe calls for a pink, rose-flavoured macaron filled with raspberry gel and rose-and-lichi cream.


List of French Pastries
Napoleons are often covered with fondant and chocolate in a striped pattern. (crisp)

What makes a Napoleon so delicious is the layers of puff pastry interspersed with pastry or whipped cream and iced with fondant or chocolate or topped with confectioner's sugar. The Napoleon--referred to as "mille-feuilles" in France--has no defined origin. Theories range from a 17th century Danish royal pastry chef inventing it for Napoleon Bonaparte to the theory that the pastry was created in France and Napoleon so many Napoleons on the eve of the battle of Waterloo he lost.

Petits fours

List of French Pastries
Petits fours are typically served in large bite-sized quantities. (petit fours with kiwi image by starush from

A petit four is a dainty, individual dessert served on elaborate buffets or afternoon teas. The term is derived from a French word alluding to a pastry that needs to be cooked at a low temperature or "a petit four." Originally, petits fours were small fancy biscuits or cookies, cake or many other items of confectionery rendered in a diminutive size. Today the term "petits fours" more often refers to miniature layered cakes covered in chocolate or other fondant icings and delicately decorated.


List of French Pastries
The shine on a French fruit tart is created by a clear glace. (delicious fruit tart image by MAXFX from

French pastry tarts are pate sucree shells filled with a versatile filling from lemon curd to a coffee cream. Pate sucree is a sweet pastry that resembles cookie dough that must be made in advance and allowed to mellow. Individual tart and tartlets are filled with a cream base and topped with fresh fruit that is covered by a sugar glace, giving this exquisite dessert a "jeweled" finish.

Savoury Puff Pastry

List of French Pastries
Pate brisee is a great accompaniment for salmon. (salmon fillet in phillo pastry with salad image by Chef from

The French craft a savoury puff pastry or "pate brisee" that is less sweet, making it a good culinary base for meat mixtures and seafood. This pastry must be worked quickly to prevent the gluten in the flour base to develop, causing a less-than-perfect texture.

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