While I wouldn’t exactly call myself a foodie, pastries have always and will always be my first love. I wish I were exaggerating but here we are. 🙂
But alas, not all pastries are alike and because I mostly stick to a low-carb diet, when I do indulge in the occasional pastry it has to be worth it.
The art of making pastries in France is a time-honored tradition that combines meticulous technique with high-quality ingredients. French pastry chefs, or pâtissiers, begin with simple, fresh ingredients: flour, butter, eggs, and sugar. The key to their renowned flaky pastries lies in the process of lamination, where dough is repeatedly folded and rolled out with layers of butter in between. This creates thin, delicate layers that puff up and separate when baked, resulting in an irresistible light and flaky texture.
Classic French pastries like croissants, pain au chocolat, and mille-feuille (as shown above) showcase this technique perfectly. The process requires loads of patience, and precision, which French pâtissiers master through years of training and practice.
“People who love to eat are always the best people.” – Julia Child
My personal favorites include (in the order they are pictured above):
Roulé Jambon Fromage: This savory treat is pure flaky goodness. Made from puff pastry, it’s filled with slices of ham and cheese, then rolled up and baked until golden and crispy. It’s a perfect snack showcasing the delicious simplicity of French cuisine.
Mille-Feuille: Also known as the “Napoleon,” this classic French pastry consists of layers of flaky puff pastry alternating with rich pastry cream, often topped with a dusting of powdered sugar or a glaze of fondant. It’s known for its delicate, crisp texture and creamy filling. (This used to be my absolute favorite until I had our next contender while on a trip to Saint-Malo.)
Kouign-Amann: Originating from Brittany, this pastry is a rich, buttery, and caramelized treat. Made from a laminated dough similar to croissant dough, it includes layers of butter and sugar that caramelize during baking, creating a sweet, crunchy exterior and a soft, buttery interior. I could have died on the spot having had this for the first time in Saint-Malo, France. My only regret is not grabbing two before hopping on the train out of the city.
Quiche: A savory tart with a buttery, flaky crust filled with a rich custard made from eggs and cream. It often includes ingredients like cheese, bacon, spinach, or mushrooms. The most famous version is the Quiche Lorraine, which features bacon and cheese (as pictured). While you can find quiche anywhere, I love how the authentic version is made of more of a flaky croissant as opposed to the pie shell that we’re accustomed to, at least in the states.
Flaky Cinnamon Rolls: Though not traditionally French, these pastries combine the buttery, flaky layers of croissant dough with a sweet cinnamon-sugar filling. Rolled up and baked until golden, they are often topped with a glaze or icing, making them a delightful and indulgent treat. These pictured were actually at Gail’s in London but it’s their french spin on a cinnamon roll, which is why I had to include them on this list.
