French Pastries & Desserts
Viennoiseries sit between traditional bread and pastries. Made with enriched dough, they are slightly sweet, buttery and often flaky or tender. Viennoiseries are a cornerstone of French baking and are commonly enjoyed for breakfast or as a snack.
Pate a chou is a classic French dough used to make eclairs, profiteroles(cream puffs), Paris-Brest….It’s a versatile, light dough that puffs up beautifully when baked or fried.
Classic pastry consisting of a shallow crust with a sweet filling, sometimes topped with fruits, making it the most versatile dessert in French and global cuisine.
Entremets is a type of elaborated multi-layered dessert. It typically consists of layers of different textures and flavors including mousse, cream, sponge cake, fruit, sometimes a crunchy element of praline. Entremet are often presented in a sleek, smooth form sometimes finished with a shiny mirror glazed, giving them a luxurious and visually stunning Appearance, making them perfect for special occasions or fine dine settings.
