French Pastries Make Everything Better
Have you ever tried a French pastry you didn’t like? Maybe it wasn’t your favorite, but you weren’t throwing it away. The French are known for many things. Pastries are at the top of that list.
Most people are familiar with many types of French pastries. Who hasn’t had a croissant or baguette or an eclair? And those delicious treats are just the tip of the iceberg, or rather the glaze on the pastry.
If you have visited Sweetbriar Rose, you know we love pastries of all kind. But we have a special place in our heart for French pastries. Many people spend their entire lives perfecting the art of French baking and cooking.
If you have a craving for something French but don’t want to make it yourself, come visit us at Sweetbriar Rose. We always have pastries in stock. But we also take special orders if there is something particular you want. Call us today and let us know what we can make for you.
You just don’t get more French than a croissant. These flaky, buttery treats are known worldwide as a delicious breakfast or snack. However, did you know they were invented in Austria and called kipferl. The French took the kipferl and made it thoroughly French, though.
If you have ever had a croissant (not a crescent roll from a can), you can’t help but notice the layers. To make these layers, you incorporate an obscene amount butter into dough through a tedious process of folding. This method creates an airy texture with a rich and buttery flavor. The key is good butter.
Get a croissant today and enjoy every crackling bite with a soft, luxurious interior. You won’t regret it.
This classic pastry is easily recognized by its long, thin, cylindrical shape. They are generally filled with a cream and topped with frosting or icing.
Traditionally, an eclair is filled with vanilla cream and topped with chocolate icing. However, there is no end to the creative variations today. It isn’t uncommon to see black currant, raspberry, coffee, or other flavors in an eclair.
These sweet and colorful treats are famous for their light and airy texture with a cream, ganache, or jam filling. While you might have initially only seen a few flavors like vanilla, strawberry, or chocolate, they are viewed as an artistic canvas today.
Often the cookies are multi-colored, and the filling combines unique flavors for a scrumptious cookie. Macarons are made with egg whites, icing sugar, granulated sugar, and almond powder. These cookies are stuck together with a special filling that brings the whole treat together.
This decadent dessert instantly steals the show. It is round, almost like a bicycle wheel. The middle is open with an exterior ring of choux pastry with a praline-type cream in the middle. Atop the treat is a light dusting of icing sugar.
The unique name came from a famous bicycle race between Paris and Brest, hence the ring-shaped pastry resembling a wheel. For sure, bicyclists can carb load on this delight before every race.
Distantly related to the Paris-Brest, the Gâteau St. Honoré, or St. Honoré, is named for the French patron saint for pastry chefs. This decadent dessert has a puff pastry dough base and a ring of pâte à choux on top and filled with pastry cream.
To decorate the dessert, a row of sugar-dipped cream puffs line the ring. On top of the cream puffs is a delicate whipped topping that is piped on. This over-the-top dessert is fantastic and deserving of the name.
Though the mille-feuille, pronounced “meel-fway,” is time-consuming to create, the result is well worth the wait. It is sometimes called a Napoleon, but mille-feuille means “thousand leaves.” This name comes from the thin, flaky layers that are layered with rich cream with a marbled icing on top.
The round delight is coming back into popularity in recent years. The Kouign-amann is regularly compared to a puff pastry by those not trained, and indeed the methods are similar. You make the dough by folding in butter and sugar in layers. Similar to a croissant, but denser and sweeter with an extra dusting of sugar.
To order, the Kouign-amann is pronounced “queen ahmahn,” and it literally means “butter cake.” Originally from the Brittany region of France, the kouign-amann is baked slowly at a low temperature to create beautifully caramelized sugar on the crispy crust. You won’t regret trying one of these.
Though some might argue that this classic bread doesn’t qualify as a pastry, it is baked, from France, and perfect. Baked only with flour, water, yeast, and salt, they are best eaten fresh with a good amount of butter.
To know you have a good baguette, listen for the cracking sound made when you break open the baguette. You want a golden-bronze exterior and a soft, fluffy interior. A baguette is a perfect addition to any meal.
Come into Sweetbriar Rose
If you are looking for something sweet to eat, swing by Sweetbriar Rose any Thursday through Sunday. We always have a variety available, and often many French pastries.
Of course, we are available for special orders. Call us at (830)307-2646. Our chef will work with you to ensure you get what are looking for. Chef Kim is highly-trained and rarely meets a challenge in the kitchen she can’t conquer.
Whether you want a plate of macarons, or something fancier, let us know. We hope to see you soon in our store on 290!