Douillon (pastry): Douillon is a culinary specialty of Normandy. It is a pastry consisting of placing an apple or […]
Bakery and pastry shop
cronut
Cronut: Invented by a Frenchman in April 2013, chef Dominique Ansel of the “Dominique Ansel Bakery” bakery located in […]
Donut
Donut: A donut (“Donut” is the simplified transcription of the English term donut from dough: paste and nut: nut) is a […]
Divorced (pastry)
Divorcé (pastry): A divorced is a pastry consisting of two identically sized balls or shells of […]
Diplomat (cream)
Diplomate (cream): Diplomate cream is a mixture of pastry cream, lightly sweetened whipped cream and gelatin. The advantage […]
Diplomat
Diplomate: A “diplomat” is a dessert whose exact name is “pudding à la diplomate”. It was during the Congress of Vienna […]
dacquoise
Dacquoise: A dacquoise is a cake originating from the southwest of France, also called “palois” (the Dacquois are the inhabitants […]
Praline
Pralin: Pralin is a preparation made from almonds or hazelnuts (or both), coated in caramelized sugar, then […]
Cracker (pastry)
Craquelin (pastries): A cracker is a hard cookie that crunches under the tooth. It is a light and crunchy pastry. Petit-four […]
Genoise (pastry)
Genoise (pastry): Genoise is a light pastry that takes its name from the city of Genoa. Dough […]
nougatine
Nougatine: Nougatine is a preparation based on blond caramel and slivered and chopped almonds, sometimes with added hazelnuts. […]
noque
Noque: A noque is a round Alsatian quenelle, made from flour, egg and butter; noques or knepfles, […]
Honeycomb
Honeycomb: A honeycomb is a traditional cake very popular in Germany and Alsace. The honeycomb cake […]
Nic-nac (pastry)
Nic-nac (pastry): Nic-nac, or nic nac, is a small, dry biscuit with a jagged edge, often shaped like a […]
Coconut nata
Nata de coco: Nata de coco is a gelatinous, translucent and edible product, made by fermenting coconut water. […]
Neapolitan
Neapolitan: A Neapolitan is a large cylindrical or hexagonal piece of pastry, consisting of layered almond biscuit layers, hollowed […]
Nantes (cake)
Nantais (cake): The Nantes cake is, as its name suggests, a pastry originating from the city of Nantes (department of […]
Nantes (biscuit)
Nantais (biscuit): The Nantes biscuit is a shortcrust pastry cake enriched with powdered almonds or chopped candied fruit, […]
Naan (Asian bakery)
Naan (Asian bakery): Naan (also spelled nân) is a sheet of bread, made from wheat flour, […]
Japanese (pastry)
Japanese (pastry): A Japanese is a small pastry made up of meringue and butter cream (vanilla, coffee, etc.) and coated […]
Jamaica (cut)
Jamaica (cup): The Jamaica cup is a dessert made with coffee ice cream, currants macerated in […]
Jack (cut)
Jack (coupe): The Jack coupe is a classic cuisine dessert, based on a scoop of vanilla ice cream, surrounded by […]
Imbrucciata (Corsican pastry)
Imbrucciata (Corsican pastry): “Imbrrucciata” (or ambrucciata) is the name of various Corsican pastries containing brocciu cheese, notably a […]
Snow Eggs
Eggs in the snow: Eggs in the snow are an entremets or dessert of classic French cuisine, […]
Kounafa (oriental cuisine)
Kounafa (oriental cuisine): Kounafa (or konafa) is an oriental pastry, made of overlapping layers of long […]
Kouglof
Kouglof: Kouglof is a pastry specialty from Alsace, Austria, the Czech Republic and southern Germany. The word […]
Kissel (Russian cuisine)
Kissel (Russian cuisine): Kissel (Russian: кисель — pronounced kissiél' — Polish: Kisiel) is […]
Kenafeh (Middle Eastern cuisine)
Kenafeh (Middle Eastern cuisine): Kenafeh or kadaïf is a puff pastry, soaked in syrup, made from […]
Pita (bread)
Pita (bread): A specialty of the Middle East, pita (pitta or pita bread) is an unleavened, thin […]
Kaak (oriental pastry)
Kaak (oriental pastry): Kaak is an oriental (Lebanon) and Maghrebian pastry. These are small dry cakes in […]