7x our favorite French pastries
When we think of France, we think of pastries. From choux pastry to brioche, crème pâtissière or a croissant at the campsite. While macarons have conquered the whole world, we think other pastries deserve some extra attention. Say bonjour to our favorite French pastries.
If you have a good French bakery nearby (Le Fournil in Amsterdam, for example, or Boulangerie Michel in The Hague and the surrounding area), chances are you can get these delicious treats there. If not, you can always try your hand at making them at home.
Mille-feuille
It means a thousand layers, made up of crisp and airy puff pastry. In between are whipped cream or pastry cream, and sometimes fresh fruit. You certainly don’t have to make the puff pastry yourself, this recipe from Gordon Ramsay is ready in no time.
Canelés
Perhaps our favorite, especially when they have just come out of the oven. Super crisp and caramelized on the outside, chewy and almost custard-like on the inside. “The difference between that soft, pudding-like interior and the caramelized exterior is what makes canelés so special,” says baker Sébastien Roturier of Le Fournil, our favorite bakery in Amsterdam. Many canelés are dark in color, but in Bordeaux they also come in lighter variations. “In Bordeaux, they are baked according to the customer’s taste. The dark canelés have a more intense flavor than the light ones.”
Eclair
Airy choux pastry filled with creamy crème and topped with chocolate. Perhaps the king of all French pastries and indulgent to the max. Go all out and make these insanely decadent eclairs by top pastry chef Hidde den Brabander.
Financier
We’re not usually fans of miniatures, but we’ll make an exception for the financier. This little cake is made with egg whites and almond flour. In this recipe, pistachios are added for twice the nuttiness.
Madeleines
Shell-shaped cakes, and if you get a good one, they’re light as air. The very best ones in the Netherlands can be found at Scheepskameel in Amsterdam, where they only go into the oven when you order them. Always wonderfully warm, then. Not near the capital? With this recipe you can make irresistibly delicious madeleines at home. Tip: Also try savory madeleines with Gruyère—equally divine.
Kouign-amann
Kouign-amann is pronounced kween yah-mohn. Don’t forget to put on an exaggerated French accent. This pastry from Brittany has a lot in common with its Parisian brother: the croissant. So what makes kouign-amann different? It contains twice as much butter and sugar. It’s not called the fattiest pastry in the world for nothing. The result? Caramelized, crisp and airy dough. Heaven, in other words. Here’s how to make it yourself.
Gateau basque
A kind of mega-filled cookie. In this recipe, cherry jam is used, but you can also use another good-quality jam.
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