The French Pastry Chef
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Category Feature
spaceViennoiserie (15)
spaceCroissant-ApricotThe Most Popular item in this Category
spacePalm Cake
spaceBrioche - Fruit
spaceBrioche aux Sucre
spaceFloretine Cookies
spaceApple Turnover
spaceApple Crumb Cake
spaceChocolate Muffin
spaceBlueberry Muffin
spaceLemon Muffin
spaceAlmond Cookie
spaceOat-Bran Muffin
spaceBrown Sugar Muffin
space~~end of category~~
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.

Vienoiserie pastry are typically dry sweets, muffins, sweet breads, filled croissants or fruited brioche. This pastry is often un-refrigerated and displayed outside the pastry case. Vienoiserie are often eaten with breakfast.

. . . and the Croissant-Apricot Wow is most popular this month . . .
Croissant-ApricotspaceBarGraph 295space
Croissant-ChocolatespaceBarGraph 249space
Palm CakespaceBarGraph 240space
Brioche - FruitspaceBarGraph 233space
Brioche aux SucrespaceBarGraph 213space
Floretine CookiesspaceBarGraph 196space
Croissant-AlmondspaceBarGraph 174space
Apple TurnoverspaceBarGraph 166space
Apple Crumb CakespaceBarGraph 159space
Chocolate MuffinspaceBarGraph 157space
Blueberry MuffinspaceBarGraph 157space
Lemon MuffinspaceBarGraph 156space
Almond CookiespaceBarGraph 140space
Oat-Bran MuffinspaceBarGraph 134space
Brown Sugar MuffinspaceBarGraph 127space
Popularity graph for May-2017

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA