Croissant: Buttery, flaky layers. Golden exterior, soft inside. Breakfast staple, symbol of French baking. Best enjoyed fresh
Macaron: Delicate almond meringue shells. Ganache or buttercream filling. Array of colors, flavors. Crisp outside, chewy inside.
Éclair: Choux pastry, oblong shape. Cream-filled, chocolate or icing topped. Classic, indulgent sweet treat.
Tarte Tatin: Upside-down caramelized apple tart. Golden, sticky, sweet. Delicious pastry base. Rustic elegance.
Madeleine: Small, shell-shaped sponge cakes. Soft, buttery, with subtle lemon zest or almond flavor. Iconic with tea.
Mille-Feuille (Napoleon): Layers of puff pastry, rich pastry cream. Crisp and creamy. Often with fondant or powdered sugar.
Opera Cake: Layered almond sponge cake. Chocolate ganache, coffee buttercream. Rich, elegant, and truly indulgent.