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HomeExploreFood & DrinkClassic French Pastries in Photos
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A French bakery case can put flaky pastry, soft choux, and crisp meringue side by side. This photo guide shows the details that distinguish them, from the almond-topped ring of a Paris-Brest to the layers of a mille-feuille. Look for the shape, crust, and filling before you decide what to order.

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Images39

1
Butter croissant
Butter croissant: The cut face shows a honeycomb of air pockets behind the flaky outer layers. The larger spaces open up as…
2
Almond croissant
Almond croissant: Sliced almonds and powdered sugar cover the top. A baked almond filling adds a soft layer inside the…
3
Pain au chocolat
Pain au chocolat: This rectangle of laminated dough wraps around chocolate batons. The exposed end gives away the filling…
4
Chausson aux pommes
Chausson aux pommes: The folded puff pastry seals apple filling into a turnover. The crimped edges and scored top help…
5
Éclair
Éclair: A long shell of choux pastry holds the filling, with a stripe of dark chocolate icing across the top. Look for the…
6
Paris-Brest
Paris-Brest: The nut-studded choux ring is split through the middle to show the praline cream. The top half sits over the…
7
Mille-feuille
Mille-feuille: The cut edge shows crisp puff pastry alternating with soft cream and bits of fruit. Red feathered icing…
8
Parisian macarons
Parisian macarons: Smooth almond-meringue shells sandwich the filling. Look for the ruffled edge at the base of each shell…
9
Tarte Tatin
Tarte Tatin: Caramelized apples sit on top of the finished tart. The fruit cooks underneath the pastry, and the tart is…
10
Norman apple tart
Norman apple tart: Sliced apples lie in a baked custard filling. The fruit is arranged in the shell before baking, leaving…
11
Canelé
Canelé: Pulling the canelé apart reveals the soft, custard-like center beneath its dark shell. This one baked with a larger…
12
Kouign-amann
Kouign-amann: Layers of dough, butter, and sugar bake into a caramelized crust. This round version from Douarnenez is…
13
Saint-Honoré
Saint-Honoré: Caramel-glazed choux puffs sit around a pastry base. Piped cream fills the center, so there is a different…
14
Chocolate religieuse
Chocolate religieuse: A small chocolate-glazed cream puff rests on a larger one. A collar of cream marks the join and gives…
15
Madeleines
Madeleines: A ridged mold gives these small cakes the shape of a shell. The opposite side rises into a little hump as the…
16
Palmier
Palmier: The puff pastry curls in from both sides to make an open heart shape. The browned edges show where the sugar has…
17
Financier
Financier: These small almond cakes have the low rectangle of a gold bar. The browned edge wraps around a soft crumb…
18
Chouquettes
Chouquettes: Pearl sugar dots these small, airy choux puffs. The sugar stays in visible grains on the crust as the shells…
19
Lyonnaise bugnes
Lyonnaise bugnes: These thin pieces of fried dough are cut into rectangles and dusted with powdered sugar. Bugnes are a…
20
Opéra cake
Opéra cake: The sliced edge shows thin layers of almond sponge, coffee buttercream, and chocolate ganache. A smooth…
21
Fraisier
Fraisier: Halved strawberries are pressed against the side so their red cut faces show. The classic filling layers…

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