French pastries

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

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

thumb|Traditional macarons Nancy, France|de Nancy A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

A profiterole (), chou à la crème (), 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. The puffs may be embellished, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

light pastry dough

dry, cone-shaped pastry, which enables ice cream to be held in the hand

viennoiserie sweet roll

A vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.

Beignet ( , also , ; ) is a deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Hungarian, Italian, and American cuisines.

small confectionery or savoury appetizer

Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry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.

thumb|right|'Paris Brest' pastry variation by Philippe Conticini A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds.

thumb|right|Pig's ears

French pastry dessert

thumb|A canelé cut open, showing the contrast between exterior and interior. A large air pocket can be caused by several variables, such as excess egg white, unrested batter, or incorrect temperature. A canelé (; ) is a small French pastry flavoured with rum and vanilla, having a soft and tender, custardy centre and a dark, thick, caramelized crust. It takes the form of a small, striated cylinder up to five centimetres in height, with a depression at the top. A specialty of the region around Bordeaux in southwestern France, today it is widely available in pâtisseries in France and abroad.

thumb|right|The inside of a gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Basque cake

Viennoiseries (; English: "things in the style of Vienna") are yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks.

thumb|Gateaux pithiviers fondant A pithivier (; , ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. 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 on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

A religieuse () is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with , commonly flavoured with chocolate or mocha. Each case is topped with a ganache of the same flavour as the filling, then attached to each other using piped buttercream icing. It is a type of éclair.

A tuile () is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.

French pastry

thumb|A cougnou

dessert pastry

French dessert pastry

Chouquettes () or petits choux are small pieces of French patisserie consisting of small spheres of choux pastry, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century choquettes have been sweet.

A Jésuite () is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat. A similarly-named sweet pastry known in Portugal and Spain, the jesuíta, consists of puff pastry filled with custard. In Germany, Jesuitermützen are a custard-filled pastry traditionally cut into triangles.

French pastries

A croustade () is a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.

French pastry filled with applesauce

sweet specialty of Lyon, France

Belgian meringue dessert

A friand is a small almond cake, popular in Australia and New Zealand, closely related to the French financier.

French pastry

pastry originating from the southern Alps

French pastry filled with cream or jelly