Belgian desserts

An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a '''''' (). A similar pastry in a round rather than oblon

traditional dessert sponge cake, made to resemble a miniature Yule log and traditionally served near Christmas

viennoiserie sweet roll

An '''''' (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, including the Samoan panikeke, eaten mostly with jam or butter on top.

Speculoos (; ; or Karamellgebäck ), known as speculaas in the Netherlands ( or biscoff ( ) internationally, is a biscuit, with origins in the Low Countries (Belgium and the Netherlands), baked with speculaas spices, which is a mix of cinnamon, and sometimes other spices: nutmeg, clove, ginger, cardamom and black pepper — the actual spice mix varies by region and manufacturer. They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculoos around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculoos also

bread-based dessert popular in many countries' cuisines

very hard biscuit from the Belgian city of Dinant

In Belgian and Dutch cuisine, ' (French: rice pie), /' (Dutch: rice flan), or (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.

dessert

Ice cream dessert

traditional Belgian almond sponge cake