The king cake
The king cake Quantities for 2 frangipane cake Ø24 cm….
The thin apple tart
The thin apple tart or “Feuilleté aux pommes” in french….
The pain aux raisins
The pain aux raisins The laminated leavened dough base for…
The apple turnover
The apple turnover A base for viennoiserie made with inverted…
The pain au chocolat
The pain au chocolat / Chocolatine The base for viennoiserie…
The croissant
The croissant The base for viennoiserie made with laminated dough…
The millefeuille
the millefeuille One of the greatest classics of French pastry…