FRENCH PASTRIES TO TEMPT YOUR TASTE BUDS
RELIGIEUSE Religieuse is a classic French pastry composed of two cream-filled choux pastry shells, one slightly smaller than the other, stacked on top of each other and decorated with a glaze or icing. It is typically filled with vanilla or chocolate pastry cream. The name ' religieuse ' means 'nun' in French, as the pastry is said to resemble a nun in her habit.
CANELÉ Canelé is a small French pastry originating from the Bordeaux region, known for its thick, caramelised crust and soft, vanilla centre. Its unique shape, cylindrical with fluted sides, is achieved by baking in a special mould coated with beeswax and butter. A perfect snack or dessert, Canelé is often enjoyed with Chantilly cream and a cup of coee.
FRAISIER Fraisier is a classic French pastry made with layers of sponge cake, fresh strawberries, and pastry cream, all surrounded by a delicate layer of marzipan or fondant icing. It’s a light and refreshing dessert that is perfect for summer, and the combination of the sweet, juicy strawberries and rich pastry cream makes it a true delight for your palate.
OPÉRA Opéra is a classic French
dessert consisting of layers of almond
sponge cake soaked in coee syrup, chocolate ganache and coee buttercream. The cake is then topped with a smooth layer of chocolate glaze, creating a beautiful and decadent treat. Its rich flavours and elegant presentation make it a popular choice for special occasions and celebrations.
CHOUQUETTE Chouquettes are delightful French pastries made of choux pastry dough topped with crunchy pearl sugar. These bite-sized treats are simple yet delicious, with a light and airy texture, subtle sweetness and delicate crunch that make them a perfect accompaniment for afternoon tea.
John Lashbrook is the multifaceted owner and operator of PixelWorks (pxlwrx.com). Based in Florida, he’s travelled through North America and as far east as Asia, carrying with him a passion for fishing, excellent creative work and hilarious stand-up.
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