A classic French dessert with a creamy vanilla custard base and a caramelized sugar crust, first documented in 1691 France.
An upside-down caramelized apple tart invented by the Tatin sisters in the late 19th century, known for its buttery pastry crust.
Oblong pastries with crisp choux pastry filled with vanilla or chocolate cream and topped with glossy chocolate icing, created by Marie-Antoine Carême.
Delicate almond meringue cookies with vibrant colors and a smooth buttercream or ganache filling, with roots potentially in the Middle East or Italy and popularized in France.
Also known as Napoleon, this pastry features layers of flaky puff pastry and rich pastry cream, with a history dating back to 1651.
A French dessert from the Limousin region with fresh fruit baked in a light, fluffy batter, often served warm with whipped cream or ice cream.
A choux pastry ring filled with praline-flavored cream, created in 1910 by Louis Durand to commemorate the Paris-Brest-Paris bicycle race.