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Key Components: Butter, flour, yeast, milk, sugar. Description: A buttery, flaky, viennoiserie pastry of Austrian origin, which is named for its historical crescent shape.

Key Components: Almond flour, egg whites, sugar, cream of tartar. Description: A sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring.

Key Components: Choux pastry, pastry cream, chocolate glaze. Description: An oblong pastry made with choux dough filled with a cream and topped with chocolate icing.

Key Components: Butter, flour, eggs, sugar, lemon zest. Description: Small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

Key Components: Apples, butter, sugar, puff pastry. Description: An upside-down pastry in which the apples are caramelized in butter and sugar before the tart is baked.

Key Components: Milk, butter, eggs, sugar, flour, rum, vanilla. Description: A small French pastry with a soft and tender custard center and a dark, thick caramelized crust.

Key Components: Puff pastry, pastry cream, powdered sugar. Description: A French pastry whose name literally means 'a thousand leaves', layers of puff pastry alternating with layers of pastry cream.

Key Components: Flour, eggs, butter, milk, yeast, sugar. Description: A pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.

Key Components: Puff pastry, sugar. Description: Also known as a 'palm leaf', 'elephant ear', or 'French heart', it is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves.

Key Components: Choux pastry, whipped cream, chocolate sauce. Description: A filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Key Components: Puff pastry, apple compote. Description: French turnover pastry with a filling of apple compote or apple puree.

Key Components: Butter, flour, yeast, milk, chocolate sticks. Description: A type of viennoiserie consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a croissant, with one or two pieces of dark chocolate in the centre.

Key Components: Puff pastry, frangipane, powdered sugar. Description: Traditionally served at Epiphany, this pastry is a cake of two rounds of puff pastry encapsulating a layer of frangipane.

Key Components: Choux pastry, praline flavored cream. Description: Created to commemorate the Paris–Brest bicycle race, its circular shape is representative of a wheel, and it is traditionally filled with a praline-flavored cream.

Key Components: Flour, butter, sugar, sometimes egg yolks. Description: A French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe.

Key Components: Lemon cream, pastry crust, meringue. Description: A dessert pastry consisting of a sweet pastry crust filled with tangy lemon curd, sometimes topped with a light layer of meringue.

Key Components: Black cherries, flan-like batter, powdered sugar. Description: A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.

Key Components: Dough, butter, sugar. Description: A Breton cake, described as a croissant-like dough with layered butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers.

Key Components: Almond flour, butter, egg whites, icing sugar. Description: A small French almond cake, flavored with beurre noisette, usually baked in a small mold. Light and moist, with a crisp, eggshell-like exterior.

Key Components: Puréed sweetened chestnuts, meringue, whipped cream. Description: A dessert of puréed chestnuts topped with whipped cream, resembling a snow-capped mountain, often served atop a meringue base.

Key Components: Choux pastry, pastry cream, ganache. Description: A French dessert made of two choux pastries, one larger than the other, filled with crème pâtissière, most commonly chocolate or mocha, and then covered with a ganache of the same flavor.

Key Components: Puff pastry, cream puffs, whipped cream, caramel. Description: Named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus, it consists of puff pastry base with a ring of pâte à choux piped on the outer edge.

Key Components: Egg whites, almond flour, fruit, powdered sugar, butter. Description: An oblong French cake made mainly from egg whites, almond flour, and fruit, typically baked in small molds and often topped with fruits and powdered sugar.

Key Components: Puff pastry, almond cream, egg for glazing. Description: A classic French pastry with a sweet filling of almond cream, known for its attractive spiral design from the scored puff pastry top.