When I saw this on the Food Network, I said to Rob, "I have to learn how to make THAT! After many attempts, I was able to perfect this recipe. A good friend who is French told me that mine are as good as those made in France.
Kougin-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a Bretoncake. The name comes from the Breton language word for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (creating the layers) and the sugar becomes caramelized. The result is similar to a muffin-shaped, caramelized croissant.
The éclair originated during the nineteenth century in France where it was called "pain à la Duchesse"or "petite duchesse" until 1850. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884.
Just the right amount of crunch on the outside that gives way to that lovely pastry cream, lightly sweet and full of vanilla flavor
$30 per dozen
Note - these can also be done as cream puffs - $15 per dozen (minimum order 2 dozen)
No explanation here. Everyone loves a good buttery flakey croissant!
These are so light and so flakey. There is absolutely not substitute for a homemade croissant. When making these wonderful little pastries, the dough is folder with butter between the layers, this process is called laminating the dough. It's folded and rolled out and then this process is repeated 4 times before they are baked. This what gives their many layers of deliciousness.
$27 per dozen
$30 per dozen for Au Pain Chocolat
A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France; today it is widely available in patisseries in France and abroad.
Yet another French pastry to conquer! Now you can have a Canele and you don't have to go to France to get it.
$20 per dozen
PASTEL DE NATAS
Pastel de nata, also known as Portuguese custard tart, is a Portuguese egg tart pastry dusted with cinnamon or powdered sugar They are particularly popular in former Portuguese colonies and in other countries with Portuguese populations.
The pastry is light and flaky and the caramelization on top of the cooked custard makes it wonderful. These are best served warm, but can be eaten at room temperature. They are delightful morning, noon or night.
$20 per dozen
Swedish Kringle is a wonderful light almond pastry with a buttery, flaky crust, and is topped with a a light almond glaze and chopped almonds. This pastry is great any time of day. In the morning with coffee or after dinner with a glass of milk.