Nourriture et boissons - Des pâtisseries

a type of pastry made from flour, butter or other fat, and water, typically used as a crust for pies, tarts, and quiches

pâte brisée

a thin, flaky dough used in many Middle Eastern, Mediterranean, and Balkan cuisines

pâte filo

a light dough made with butter, flour, water, and eggs, used for making pastries like profiteroles and éclairs

pâte à choux

a type of pastry known for its layers of thin, crispy, and buttery dough that is commonly used to make pies, turnovers, and other baked goods

pâte feuilletée

a flaky dough made with layers of dough and butter that puffs up during baking, used in various pastries and baked goods

pâte feuilletée

a type of pastry dough that is woven or layered in a crisscross pattern to create an open, decorative lattice design

pâte feuilletée à treillis

a wide range of sweet and savory pastries that are made in France and are known for their delicate and intricate preparation techniques, sophisticated flavors, and elegant presentation

pâtisserie française

a type of savory pastry that originated in Cornwall, England, consisting of a pastry shell filled with diced meat, potatoes, onions, and often other vegetables

pâté Cornish

a flat pastry made with a yeasted dough containing apples, nuts, etc., sometimes topped with icing

pâtisserie danoise

a Middle Eastern dessert, made with layers of thin pastry, nuts and syrup or honey

baklava

a thin pancake rolled around cheese or fruit and then fried or baked, originally made by Ashkenazi Jews

blintz

a thin crispy biscuit that is shaped like a tube and flavored with ginger, filled with cream

biscuit roulé

a sweet pastry consisting of nuts and candied cherries

florentin

a type of pastry that is typically made with a sweet yeast dough and filled with almond paste or marzipan, shaped to resemble a bear paw

croissant en forme de griffe d'ours

an oval cake made with a light pastry, filled with cream or custard and topped with chocolate icing

éclair

a fried or baked pastry filled with meat, cheese, vegetables, etc., mostly found in Spain and Latin America

empanada

a crumbly topping made from a mixture of flour, sugar, and butter, often spiced with cinnamon, that is typically used to top cakes, muffins, and other baked goods

streusel

a type of pastry or cookie made with a sweet, dough-like outer layer typically filled with a sweetened fig paste

roulé à la figue

a Middle Eastern dessert made with shredded or thin noodle-like pastry, typically soaked in sweet syrup, layered with cheese or semolina cream

knafeh

a French pastry made from puff pastry that is typically rolled in sugar, folded and shaped into a palm leaf-like design

palmier

a traditional Greek pastry made with layers of thin phyllo dough filled with sweet custard, semolina cream, or cheese

bougatsa

a traditional Bulgarian pastry made with layers of thin phyllo dough filled with a mixture of cheese, eggs, and yogurt or milk

banitsa

a type of pastry made by folding a piece of dough over a filling of fruit, cheese, or other savory or sweet ingredients

chausson

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

pâte

a sweet pastry with a yeast-leavened dough filled with ground poppy seeds, sugar, and spices, baked until golden and often dusted with powdered sugar

roulade aux graines de pavot

a traditional Italian dessert made of a crispy, tube-shaped shell, usually fried, filled with a sweet ricotta cheese filling

cannoli

a type of French pastry that consists of a small, hollow case made from puff pastry, which is typically filled with a savory or sweet filling and served as an appetizer or dessert

vol-au-vent

a Russian confectionery made of whipped egg whites, sugar, and fruit or berry puree, typically resulting in a marshmallow-like treat with a delicate and airy texture

zéphyr

a Russian or Ukrainian spiced honey cake or cookie typically flavored with spices such as ginger, cinnamon, and cloves

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