Chocolatine in south-west part of France and in Quebec, is a type of Viennoiserie sweet roll consisting of cuboid shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Chocolatine is made of the same layer doughs as a croissant.
Similar to a chocolatine the pain au chocolat chocolat, the dough is chocolat plus some chocolat inside the dough
A crumble is a dish that can be made in a sweet or savory version, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat, flour, and sugar.
Rhubarb terrine in a juniper berry broth, rhubarb ribbon fresh strawberries, strawberries sorbet and steel cut oat crumble
The traditional banana split topping includes pineapple, strawberries, chocolate sauce, whipped cream, nuts, caramel sauce and cherry.
Reverse puff pastry, caramel on banana, braised pineapple, cherry, vanilla whipped cream, vanilla-banana pastry cream, Strawberry pastry cream, chocolate pastry cream and a dark chocolate leaf to represent thousand leaf for Mille feuille
Opera cake is a French cake. It is made with layers of almond sponge cake ( know as Joconde in French) soaked in coffee syrup, layered with ganache and coffee French butter cream and covered in chocolate glaze.
The cake was popularize by the French pastries house Dalloyau. Cyriaque Gavillon claimed to have created the cake there in 1955.
The tarte Tatin named after the Tatin sisters who invented it and severed it in their hotel as it signature dish, is a pastry in which the fruit (usually apple) is caramelized in butter and sugar before the tart is baked. It originated in France but spread to other countries over the years.
Vanilla - honey fig Tarte Tatin, vanilla crème fraiche, honeycomb, fresh fig and a vanilla bean made of dark chocolate
In Canada and the United States, most recipes come from European immigrants. In the latter half of the 20th century, South Asian, Middle Eastern and Latin American recipes have also become more common. In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup. This may be combined with nutmeg, cinnamon, and/or raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and then "finished" in an oven.
From left to right, strawberry coulis, fresh strawberry, vanilla Arborio rice pudding in white chocolate jar, strawberry macaron and white chocolate strawberry explosion
A Danish pastry, is a multilayered, laminated sweet pastry in the Viennoiserie tradition. Like other Viennoiserie pastry, such as croissants, it is a variant of puff pastry made of laminated yeas-leavened dough that creates a layered texture.
For the season of spring Rebecca Carrier she as decided to do a strawberry and cream cheese Danish.
The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, patissie of Maison Laffitte, at the request of Pierre Giffard, to commemorate the Paris Brest Paris bicycle race he had initiated in 1991. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energizing high calorific value, and is now found in patisserie all over France
A Paris–Brest is a French dessert, made of choux pastry and a praline flavor cream