French cakes

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

type of cake traditional from France

type of cake

sweet cake that contains grated carrots as an ingredient

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

dessert

a type of cake associated with Epiphany or Mardi Gras

dessert

Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.

small confectionery or savoury appetizer

cake saturated in rum

type of cake traditionally made with a pound of flour, butter, eggs, and sugar

chocolated pastry of France

thumb|Madeleines A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

small French almond cake

A '''''''''' () is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It is usually served chilled and accompanied by fruit.

chocolate cake with a liquid chocolate center

French quick bread

French pastry

dessert

French gingerbread cake

French pastry filled with applesauce

The fraisier is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, fraises. It is a classic among French entremet desserts. According to the New York Times the required construction is often elaborate. thumb|Fraisier (strawberry shortcake) The cake's origin dates back to a cake created by Auguste Escoffier at the end of the 19th century that included fresh strawberries. The recipe appears in his G

The Vitréais, known in Breton as Gwitregad, is a Breton cake. It is a specialty of Vitré, a city in eastern Brittany, France. It is a cake made of apples with salted butter caramel, eggs and almonds.

cake prepared using chestnuts

French pastry

French triple-layered cake