“Nowhere satisfies the sweet tooth quite like France, where the passion for mouth-watering pastries and decadent desserts runs high!” -Ben Lerwill
FIVE TO TRY
Mille-Feuille: Translating as “thousand sheets’ and also known as a Napolean, a mille-feuille is made up of several sheets of puff pastry, together with creme patisserie.
Macaron: One of the classic French pastries, dating back to the late 1700’s. A delicate, meringue-based ‘sandwich’ of two small discs and a soft filling.
Calisson: Most closely associated with the town of Aix-en-Provence in the country’s south, these are traditional French sweets comprising candied fruit, ground almonds and royal icing.
St Honore: A long-standing French dessert, made with puff pastry, cream puffs and an utterly indulgent cream known as creme chiboust.
Croissant Ispahan: A specialty of Pierre Herme, this is a twist on a classic which sees the traditional croissant sprinkled with candied rose petals and filled with rose paste.
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