France
Chocolate Croissant
Pain au chocolat
Rectangular laminated pastry filled with dark chocolate batons, also called chocolatine.
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Paris, France
Croissant
Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.
France
Eclair
Elongated choux pastry filled with cream and topped with glossy icing.
Brittany, France
Far Breton
Traditional Brittany custard tart with prunes, dense and rustic.
Brittany, France
Kouign-Amann
Breton pastry with layers of butter and sugar, caramelized and crispy.
France
Mille-feuille
Three layers of puff pastry with vanilla pastry cream, means 'thousand leaves'.
Saint Pierre and Miquelon
Mussel Tart (Tarte aux Moules)
A Saint-Pierre specialty of mussels baked in a savory custard tart, seasoned with cream, herbs, and often a splash of white wine.
Saint Pierre and Miquelon
Pâté de Morue
A traditional fish pie of fresh cod, potatoes, butter, and herbs baked in a pastry crust; a family recipe passed down through generations on Saint Pierre and Miquelon.
France
Tarte Tatin
Upside-down caramelized apple tart with buttery pastry, a French classic.
Quebec, Canada
Tourtière Meat Pie
Tourtière
Spiced meat pie traditionally made with pork, veal, and beef, Quebec's festive holiday dish for réveillon.