What are the different types of French pastry desserts?

, along with wines, cheeses and a series of salty pleasure, France is known for its dessert bread. Although there are many French pastries desserts, many of the most famous pastries are made of one of three types of dough: Choux, Puff varies and Croissant varies. The popular French pastry made of the type of dough known as Choux is Profiteroles and Éclairs. Conventional pastry -based desserts include Mille Feuille and Tarte Aux Pommes. Croissant dough forms the basis for dessert pastries such as almond croissants and chocolate pain. This dough, made of butter, eggs, flour and water, has a soft, airy center and a solid outer surface. Profiterole, also known as a cream cloud, consists of a round piece of Choux, which was baked, cut in half, filled with sweetened cream or pudding and then re -assembled. The éclairsrs are designed from the elongated pieces of Choux, which were baked, cut in half longitudinally and filled with flavored cream or cream, walnut paste or jam. The upper part of Choux isThen replaced and icy.

Puff varies, which consist mainly of flour, butter and water, which acquires its gentle but wild figure to be repeatedly introduced, form the basis of two more renowned French pastry desserts, Mille Feuille and Tarte Aux Pommes. Mille feuille, which means "a thousand leaves", consists of a multi -layer wedge of baked pastry, which was filled between layers with flavored cream or cream. Its upper layer is often ice with a decorative pattern. Tarte aux Pommes, or apple cake, consists of a layer of pastry with carefully arranged, thin-cut apples and in some cases with pudding and then bakes.

Finally, some of the most common French pastry desserts are made of croissant dough. Croissant dough is somewhat similar to puff pastry, but contains less butter and is also made of yeast, giving it a texture that is suddenly scaly and bread formsné. The popular desserts made of croissant dough include almond croissants and chocolate pain. Almond Croissant consists of a triangle of croissant dough, which was rolled into a corner shape, poured with cracked almonds and then roasted. After baking, the croissant is cut in half horizontally, so it can be filled with an almond paste or almond cream.

Pain Au Chocolat is made of a rectangle of pastry, which is filled with chocolate and then cramped. The pastry is then baked, causing the chocolate in the middle melted as the bark rises. French enthusiasts of bread claim that chocolate pain is best consumed from the oven before its chocolate filling has a chance to harden.