Clafoutis is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter.Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.
A profiterole, sometimes referred to as a cream puff in other cultures
Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.
French pastries
An assortment of petit fours, which are small confectioneries. Some petit fours are also savory.Religieuse is made of two choux pastry cases filled with crème pâtissière,[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.
Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).
Feuilletine, an ingredient of French confectionery, made from crisped crêpes