Pastry cream (crème pâtissière) is an essential base ingredient filling for many French pastries, like Religieuses, Millefeuille, Cygnes, and as a base for fruit tarts.

The Choux pastry (pâte à choux) got this name because it is like a small cabbage (Bruxelle Cabbage). It contains only butter, water, flour, and

There is no French bakery shop without a Brioche, that highly enriched dough, with light and flaky crust, and a high gloss, caused by brushing