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Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
A mille-feuille (French: [mil fœj]; lit. ' thousand-sheets '), [notes 1] also known by the names Napoleon in North America, [1] [2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of a pork meat, but today, chicken and beef are commonly used. Phyllo: Middle East, Balkans
Beignet – French deep fried pastry; Bichon au citron – Puff pastry filled with lemon curd; Brioche – Type of French pastry; Canelé – French rum and vanilla pastry; Chouquette – Petits fours originating in France; Coussin de Lyon – Sweet pastry specialty of Lyon, France; Croissant – Crescent-shaped viennoiserie pastry
Pig's ears. A palmier (/ ˈ p æ l m i eɪ /, from French, short for feuille de palmier 'palm tree leaf'), pig's ear, [1] palm heart, or elephant ear [2] is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses, that were invented in the beginning of the 20th century.
A pithivier (English: / p ɪ t ɪ ˈ v j eɪ /; [1] French: pithiviers, IPA: ⓘ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. [2] It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping ...