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Mille-feuille. A mille-feuille ( French: [mil fœj]; lit. 'thousand-sheets' ), [ notes 1] also known by the names Napoleon in North America, [ 1][ 2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine ...
It is similar to the French pastry, the petit four. Commonly available in pastry shops and bakeries in Austria. It is a cake filled with cake crumbs, nougat chocolate, apricot jam and then soaked with rum. Qottab: Iran: An almond-filled deep-fried Persian cake, [80] prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom.
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [ 1] A type of layered sponge cake, often garnished with cream and food coloring.
Calisson – Traditional candy from Aix-en-Provence. Charlotte – Icebox cake. Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart. Coconut cake – Cake with white frosting and covered in coconut flakes [ 2] Crème brûlée – Custard dessert with hard caramel top [ 3] Crème caramel ...
A fried rice cake or pancake from the Philippines made with ground glutinous rice, sugar, and coconut milk Papadum (Papar) India: Also called papad, papar, etc., this is a fried wafer made from a dough made of lentils (often urad dal) and spices. When fried as a dough or with sufficient moisture, it is called pappaṭam.
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
Opera cake. Opera cake ( French: Gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze. Its name originates from its layers resembling the levels of an opera house.
Dessert. Place of origin. France. Main ingredients. Varies by type. Media: Petit four. French assortment of petits fours. A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetiser. The name is French, petit four ( French pronunciation: [pə.ti fuʁ] ), meaning "small oven".