1. French pastries

2. Croissants

3. Macarons

4. Macaron A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word maccarone or maccherone.

5. TARTE

6. Tarte Tatin

7. The tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Research shows that the tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron,France, about 100 miles (160 km) South of Paris, in the 1880s. ] The hotel was run by two sisters, Stéphanie and Caroline Tatin.There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

8. Pain au chocolat

9. canelé

10. Canelé A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian pâtisseries as well. Made from egg, sugar, milk and flour flavoured with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard- like inside.

11. Petits Fours

12. Napoleon mille-feuille

13. Napoleon The mille-feuille, vanilla slice, custard slice, also known as the Napoleon, is a pastry of French origin. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate)stripes.

14. Madeleine

15. The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.cakeCommercyLiverdun communesLorraineregion France Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madele inessponge cakesshell

16. palmier

17. Pain aux raisins - escargot

19. Pithiviers – a round enclosed pie usually made by baking two rounds of puff pastry with filling stuffed in between.

20. Brioche

21. Chausson aux pommes

22. Brioche Brioche is a highly enriched breadof French origin, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs“It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a Viennoiserie. It is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisins — which are commonly eaten at breakfast or as a snack — form a leavened subgroup of Viennoiserie.

23. Vol au vent

24. This is similar to a turnover but filled with lemon Bavarian cream. The outer layer of sugar is caramelized. Its shape resembles the head of a bichon dog. Bichon