Classic French Pastry
A concentrate of know-how around classic French recipes
BRETON PANCAKES
(Crêpe Bretonne)
French crepes, also known as sweet crepes, are a specialty of French cuisine. They are traditionally made with flour, eggs, milk, and sugar, and are generally thinner and lighter than the Breton buckwheat galettes.
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French crepes are often served with butter, sugar, jam, or fresh fruit, although other fillings such as cheese, ham, or scrambled eggs can also be used. Crepes are often folded into triangles or rectangles before serving.
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French crepes are very popular in France and many other countries, where they are often served as a dessert or sweet snack. They are also often served at traditional festivals such as Candlemas, a Catholic holiday celebrated on February 2nd, where it is customary to flip crepes in the air with a coin in hand to bring prosperity throughout the year.
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Crepes can be simple or elaborate depending on the toppings and fillings used.
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CHOCOLAT PIE
(Tarte au Chocolat)
+2h - 35 €
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Chocolate tart, also known as French chocolate tart, is a classic French pastry. It consists of a shortcrust pastry shell, typically filled with a rich and creamy chocolate ganache, and is often served with a dollop of whipped cream.
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Chocolate tart is appreciated for its intense chocolate flavor, as well as its smooth and melt-in-your-mouth texture. It is often made with high-quality dark chocolate, but can also be made with milk chocolate or white chocolate.
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Although chocolate tart is originally from France, it has become popular worldwide and is now considered a classic international pastry. It is often served in French restaurants, patisseries, and cafes, as well as in homes around the world during special occasions and holidays.
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TATIN PIE
(Tarte Tatin)
+2h - 35 €
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Tarte Tatin is a traditional French upside-down tart that is often served as a dessert. It is made with caramelized apples and a layer of puff pastry.
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To prepare Tarte Tatin, apples are peeled, cut into quarters, and cooked with butter and sugar in a pan over medium heat. The puff pastry is then rolled out on top of the apples and the pan is placed in the oven until the pastry is golden brown and crispy.
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Once cooked, the tart is flipped onto a serving dish so that the caramelized apples are on top and the puff pastry is on the bottom. Tarte Tatin is often served warm, accompanied by whipped cream or vanilla ice cream.
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Tarte Tatin is a specialty of the Loire region in France, and it is also popular worldwide due to its sweet flavor and crispy texture. It can be prepared with other fruits such as pears, peaches, or mangoes for a more exotic twist.
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CHRISTMAS LOG
(Bûche de Noël)
5h+ - 85 €
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The bûche de Noël is a traditional French dessert that is often served during the Christmas period. It is a cake in the shape of a log, typically made with a rolled sponge cake or genoise, filled with buttercream, pastry cream, or ganache.
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The bûche de Noël is traditionally decorated with buttercream or chocolate frosting to mimic the appearance of a real wooden log. It can also be decorated with meringues, fresh fruits, sugar holly leaves, or other seasonal decorations.
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The choice of flavors varies according to personal preferences, but chocolate and chestnut are common options. The bûche de Noël can also be filled with fruits, nuts, or liqueurs to add complexity and flavor.
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The bûche de Noël is a festive pastry that brings a touch of tradition and indulgence to the Christmas period in France and many French-speaking countries.
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FRUITS PIE
(Tarte aux fruits)
+2h - 35 €
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French fruit tarts are a specialty of French pastry, with a wide variety of fruits used as the main ingredients. Fruit tarts are typically made with a shortcrust or pie crust, which serves as the base, and are then filled with fresh, cooked or canned fruits, depending on the season.
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Among the most popular fruit tarts in France are apple tart, strawberry tart, pear tart, cherry tart, and plum tart. Some regions also have their own variations, such as the Tarte Tropézienne made with cream and fruits, originating from Saint-Tropez.
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French fruit tarts are often served as a dessert or sweet snack, and may be accompanied by a scoop of ice cream or whipped cream. They are appreciated for their fruity flavor and crispy crust and can be enjoyed throughout the year depending on the available fruits.
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PARISIAN MACAROON
(Macarons)
+3h - 65 €
Parisian macarons are delicious small round and chewy cookies, often brightly colored, that are made from ground almonds, powdered sugar, and egg whites. They are typically filled with ganache, buttercream, or jam.
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Macarons have a long history in France dating back to the Renaissance, but it was the famous French patisserie Ladurée that popularized Parisian macarons as we know them today. In 1930, Ladurée started selling macarons in Paris, and since then, they have become an iconic symbol of French pastry.
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Today, there are many bakeries in Paris that sell macarons, but the most famous are still those from Ladurée, as well as Pierre Hermé.
Parisian macarons are often presented in beautiful colorful boxes, making them a popular gift for friends and family.
CREME BRULEE
(Crème Brulée)
+2h - 35 €
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Crème brûlée is a classic French dessert consisting of a custard cream made with eggs and/or creme and milk, flavored with vanilla and topped with a thin layer of caramelized sugar.
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To prepare crème brûlée, cream, milk, and vanilla are heated together until the mixture reaches a high temperature, then eggs are added and the mixture is stirred until smooth. The mixture is then poured into ramekins and baked in the oven at a low, steady temperature until it sets.
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After cooling, a thin layer of sugar is sprinkled on top of each ramekin and caramelized using a blowtorch or broiler. The result is a crunchy layer of caramelized sugar on top, with a smooth and velvety custard cream below.
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Crème brûlée is often served cold in individual portions, accompanied by fresh fruits or biscotti. It is an elegant and sophisticated dessert that is highly appreciated in fine dining restaurants and special occasions.
KING CAKE
(Galette des Rois)
5h+ - 85€
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The galette des rois is a traditional French pastry consumed during the period of Epiphany, which marks the visit of the Three Kings to baby Jesus. It is typically made of golden and crispy puff pastry, filled with a frangipane-based filling, a mixture of almond cream and pastry cream.
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A "fève," traditionally a porcelain figurine, is hidden inside the galette, and the person who finds it is crowned king or queen for the day. A golden crown is often provided with the galette for the elected king or queen.
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The galette des rois is typically shared among family or friends during a festive meal. It is often accompanied by cider or hot wine. In France, it is customary for each region to have its own version of the galette des rois with variations in the ingredients used.
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The galette des rois is a pastry appreciated for its flaky texture and sweet, rich almond flavor. It is a symbol of the Epiphany celebration in France and many French-speaking countries.
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APPLE PIE
(Tarte aux Pommes)
+2h - 35 €
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French apple tarts with Calvados are a specialty of Normandy, a region in northwestern France known for its apple orchards and production of cider and Calvados brandy. This classic tart is made with thinly sliced fresh apples, sugar, cinnamon, Calvados, and a shortcrust or sablé pastry.
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Norman apple tart is often served warm with a scoop of vanilla ice cream or thick fresh cream. It is appreciated for its melting texture and sweet-tart taste, with a subtle alcoholic note provided by the Calvados.
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Norman apple tart is a classic of French cuisine and can be enjoyed throughout the year. It is often associated with Normandy because of the abundance of apples in the region and the use of Calvados, an iconic alcoholic beverage of the area.
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LEMON PIE
(Tarte Citron)
+2h - 35 €
Lemon tart is a classic French pastry consisting of a tart crust filled with sweet and tangy lemon cream. The lemon cream is typically made with fresh lemon juice, sugar, butter, and eggs, which are heated together to form a thick and smooth cream.
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The tart crust is usually made with shortcrust or sablé pastry, which is baked beforehand and cooled before being filled with the lemon cream. Some variations of the lemon tart may also include a meringue on top of the cream.
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Lemon tart is a popular dessert in France and around the world. It is often served in individual slices and decorated with lemon zest or mint leaves. It is perfect for special occasions or simply to satisfy a sweet and tangy craving.
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RASPBERRY ECLAIR
(ÉCLAIR CHOCOLAT FRAMBOISE)
+3h - 55 €
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The chocolate raspberry eclair is a modern variation of the traditional French eclair pastry, which is shaped like a long stick, filled with pastry cream, and topped with glaze.
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To prepare a chocolate raspberry eclair, one starts by preparing the choux pastry, which is then shaped into long strips and baked until golden and slightly crispy. The pastry cream, made with milk, vanilla, eggs, and sugar, is then piped into the choux pastry using a pastry bag.
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To add a raspberry twist, a layer of raspberry jam can be added on top of the pastry cream, or fresh raspberries can be added inside the eclair. Finally, a melted chocolate glaze is spread on top of the eclair, and a finish of fresh raspberries is added for decoration.
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The chocolate raspberry eclair is an elegant and refined pastry that combines the sweetness of chocolate with a tart touch of raspberry. It is often served as a dessert or treat during parties and special occasions.
