Not counting chocolate.
Tarte tatin and souffle get honorable mentions but didn’t make the list because they require the addition of ice cream to make them complete.
#10. Choux a la Creme
Basically, a French cream puff. I prefer mine with custard filling.
#9. Baba au Rhum
A rum and syrup saturated cake occasionally topped with whipped cream. Sometimes, it even comes with an injectable shot of extra rum!
#8. Canelé
The dark caramelized exterior protects a firm vanilla custard interior.
#7. Dacquoise
Alternating layers of almond and hazelnut meringue topped with buttercream.
#6. Macaron
Meringue shells and (usually a) flavored buttercream or ganache cream filling.
#5. Eclair
Cream-stuffed choux dough topped with icing – usually, chocolate.
#4. Paris-Brest
A choux pastry wheel sandwiching praline cream.
#3. Kouign-Amann
A slow-baked multi-layered cake containing butter and sugar that resembles a caramelized croissant. The New York Times referred to it as “the fattiest pastry in all of Europe”!
#2. Gateau Basque
I prefer the almond or pastry cream version of this flaky crust.
#1. Savarin
Citrus-flavored yeast cake soaked in orange liqueur, topped with Chantilly cream.
Surprising, no?
So, which are your favorites?
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