Aliments et Boissons - 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, pâte sablée

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

pâte filo, pâte phyllo

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

pâte à choux, 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, pâte brisée

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

pâte feuilletée, pâte levée

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

pâte feuilletée, pâte à tresse

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, viennoiserie 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 cornouaillais, pâtisserie cornouaillaise

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

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a thin pancake rolled around cheese or fruit and then fried or baked, originally made by Ashkenazi Jews

crêpe fourrée

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

brandy snap

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 d'ours, pâtisserie en forme de patte 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, chausson

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, garniture à crumble

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

roulade aux figues, biscuit aux figues

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

knafeh, katayef

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

palmier, chausson aux pommes

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

bougatsa, pâtisserie grecque

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

banitsa, pâtisserie bulgare

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

chausson, pâté

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

rouleau aux graines de pavot, pain roulé 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, cannolo

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, petit four

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

zéphyre, guimauve

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

pryanik, gâteau au miel épicé