The very best french baking pastries for everyday home mums

Choux Pastry

All across the world, people have come to appreciate the exquisite flavor and delicate artistry of the best French baking pastries for regular homemakers. These pastries are a perfect representation of French pastry arts, blending robust flavors with careful attention to detail. The exquisite taste of these pastries, from the light mille-feuille to the rich éclair, may turn any average day into a special occasion.

The skill of pastry baking is steeped in centuries of French culinary heritage, yet it has changed and adapted as each new generation has contributed their own techniques and preferences. The French have long taken special care in developing their pastry-making skills, and this has resulted in some of the world’s most delicious pastries. Due to their obvious allure and delectable flavors, French pastries have garnered international recognition and remain a mainstay in French households today.

The best French baked pastries are known for their meticulous attention to detail. These pastries are a tribute to the bakers’ expertise and workmanship, from the perfect layering of puff pastry in a mille-feuille to the exact piping of cream in an éclair. A perfect equilibrium of flavors and textures is achieved via meticulous planning and execution of each component. The exquisite detail of French baking is what sets pastries from France different and makes them so satisfying to the taste buds.

Let’s get started:

1. Sablee Pastry

Sablee pastry is a well-loved traditional staple in French baking, and it is famous for having a dense, buttery consistency. Home bakers who are interested in discovering the sophisticated culinary traditions of France will find it to be a good choice because it is perfect for a variety of sweets. This all-inclusive guide provides in-depth explanations of the procedures for making Sablee pastry, assuring that even inexperienced bakers will have the ability to produce delicious results.

Preparation of Sablee Pastry with an electric mixer

Butter is combined with the dry ingredients and then blended: To get started, grab a food processor or mixer and add the following ingredients: flour, salt, powdered sugar, and chopped cold butter. Begin operating the machine at a low speed to facilitate a gentle blending of the materials. The mixture should end up looking like coarse sand, with the butter being equally dispersed but not completely absorbed into the rest of the ingredients.

Including the Egg in the Formula: While continuing to stir at a steady pace, crack the egg into the mixture and add it. Watch the dough as it begins to bind together and create larger clumps under your watchful eye. It is extremely important not to overmix the dough; you should turn off the mixer as soon as the dough comes together and has a consistent consistency.

The next step in the process is to remove the dough from the mixer and set it on a clean surface. You will then shape and rest the dough. Form it into a block that is roughly rectangular in shape and about 3 millimeters in height. This form makes it easier to roll out the dough at a later stage. The dough block should be wrapped in plastic wrap and placed in the refrigerator for at least an hour. Because the gluten in the dough is given time to relax during this interval and the butter is given time to firm up, the dough becomes much simpler to work with and roll out.

Hand-Making Sablee Pastry

Sablee Pastry

Butter is combined with the dry ingredients, which are: A fresh workspace should have flour, salt, and powdered sugar spread out on it. Add cold butter that has been diced. Rub the butter into the dry ingredients with your fingertips to avoid the butter from melting as a result of the warmth of your hands. This will also lift and aerate the mixture. Keep going until the mixture has the consistency of fine breadcrumbs.

Add your egg: Make a well in the center of the mixture made of flour and butter. Then, pour the egg into the well. Make sure that the egg is distributed evenly throughout the flour mixture by using your fingers to gently combine it with the rest of the ingredients.

Make the Dough: Bring the dough together with a light touch once the egg has been completely integrated and the mixture has begun to hold together. Overworking the dough might result in a tough pastry, therefore it is important to avoid doing so.

Forming and Resting: Form the dough into a rectangle with a thickness of three centimeters. Cover it with plastic wrap, then place it in the refrigerator to chill for at least an hour. This stage is essential for successfully controlling the dough and producing the proper consistency.

2. Croissants Dough

The buttery flavor and flaky layers that characterize croissant dough make it an essential component in French baking. This dough is similar to puff pastry, but it is supplemented with additional ingredients, which makes it ideal for use in the preparation of pastries such as almond croissants, pain au chocolat, and pain aux raisins. Home bakers who want to recreate the flavors of traditional French bakeries will find this comprehensive book with its step-by-step directions for making 1.1 kg of croissant dough to be extremely helpful.

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What you need for making croissant dough

To get started, you will need the following components: 500 grams of white bread flour, 15 grams of fresh yeast, 275 milliliters of either semi-skimmed or full-fat milk at room temperature, 7.5 grams of salt, 75 grams of caster sugar, and 250 grams of chilled butter.

How to prepare croissant dough

The first step of the process takes roughly forty-five minutes of preparation time, and then it must rest in the refrigerator overnight (or for approximately twelve hours), followed by another hour of resting time. It takes several days to make the doughs so here are the steps per day:

The First Day of Making the Dough

Awakening the Dormant Yeast: To start, dissolve the new yeast in the milk. This is an important step since it kickstarts the fermentation process, which is required for the dough to rise. Flour, salt, and caster sugar should be mixed together in the bowl of an electric mixer fitted with a dough hook. To begin, mix the ingredients at a low speed while adding the milk and yeast mixture in increments. Keep on mixing for about five minutes, until the dough begins to pull away from the sides of the basin, which is an indication of the healthy development of the gluten. Move the dough to a basin that has been oiled, cover it with plastic wrap, and then place it in the refrigerator to rest for the night. This prolonged fermentation improves both the taste and the consistency.

In parallel with the preparation of the dough, get the butter ready. Place the butter that has been refrigerated in the middle of two sheets of plastic wrap that are approximately 40 centimeters by 60 centimeters on your work area. Make the butter into a square with a thickness of one centimeter by rolling it out with a rolling pin. The plastic wrap keeps the butter from clinging to itself and assists in shaping it evenly. After rolling the butter, put it in the refrigerator for about half an hour so that it may achieve the proper consistency for laminating.

The Second Day of Folding the Dough

On day two, take the butter out of the refrigerator and allow it to sit at room temperature for about 15 minutes so that it can soften slightly. It is essential for the lamination process that this phase be completed so that the butter is both firm and flexible. On a surface dusted with flour, press the dough with your palms to release the air trapped inside. Form the dough into a square, then roll out the corners while leaving the middle of the square with a little thicker consistency. Put the butter in the middle of the dough, then fold the dough over it so that it completely encases the butter.

On a surface dusted with flour, roll the dough out into a long rectangle, and then fold it into thirds, as if you were folding a letter. Do this for the first two folds. Repeat the folding operation after rotating the dough clockwise by 90 degrees. Put two fingerprints on the dough so you can count how many times it has been folded. Wrap the dough in plastic wrap, then place it in the refrigerator for thirty minutes. This will help relax the gluten in the dough while also setting the butter.

The design for the last two folds is the same throughout. Take the dough out of the refrigerator and set it on a surface that has been dusted with flour. To preserve the integrity of the fold, make sure the opening is on the right side of the dough. Repeat the folding process another two times, and then mark your fingerprints in four different places to indicate that all folds have been completed. Keep the dough in the refrigerator for an additional half an hour before using it.

3. The Savarin Dough

Savarin dough, which is characterized by its tendency to be moist and sticky, is an essential component of traditional French patisseries. Its primary application is in the production of babas and savarins, which are transformed into airy, dry confections that are usually doused in syrup flavored with alcoholic beverages like rum or kirsch. This in-depth book provides an in-depth look at the creation of savarin dough, making it ideal for home bakers who want to replicate these renowned French pastries.

What you need, if you want to make Savarin Dough

You will need the following items in order to make either one huge savarin (18 cm) or sixteen individual savarins (7 cm) using 500 grams of dough:

  • 10 grams of active yeast.
  • 50 milliliters of milk, either semi-skimmed or full-fat, at room temperature
  • 225 grams of all-purpose white flour
  • 5 g of salt
  • 20 grams of granulated sugar
  • 212 eggs of medium size
  • 50 grams of creamy butter
  • An Overview of the Preparations
  • Time Required for Preparation: 20 Minutes
  • Duration of the Test: One Hour
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Baking Time: 10–12 minutes for individual savarins at 200°C/400°F/Gas Mark 6, or 30–40 minutes for a large savarin when baked at 180°C/350°F/Gas Mark 4. Instructions for Preparing Savarin Dough, Step-by-Step, in Six Easy Steps

Preparing the Pastry Crust

Awakening the Dormant Yeast: To begin the fermentation process, which is essential for the rise of the dough and the production of taste, start by dissolving the new yeast in the milk.

Combining the Liquid and Dry Ingredients: Flour, salt, sugar, and eggs should all be mixed together in the bowl of an electric mixer fitted with a dough hook. These components need to be combined with the yeast and milk mixture. The development of gluten, which is what gives savarin its signature consistency, requires roughly ten minutes of mixing at a low speed.

Adding Butter: After adding the softened butter to the dough, continue mixing for a few more minutes at the same speed until the dough is no longer sticking to the surface of the bowl.

Getting the Mold(s) Ready to Go

Greasing the Mould(s): To ensure that the baked savarins can be easily removed from the mould(s), thoroughly grease them with butter and then dust them with flour. Any extra flour can be removed by tapping the mould(s) on the work surface.

The next step is to fill the mold(s) with the dough using a teaspoon, a tablespoon, or a piping bag fitted with a medium-sized nozzle. Fill the mold(s) until they are one-third full. The filling needs to be precise in order to get the desired rise and form.

The dough should be allowed to rise in a warm environment (25–35 degrees Celsius) for approximately one hour, or until it has doubled in size, whichever comes first. The proving procedure is crucial in order to achieve the light and airy texture of the finished product.

Baking: Bake the savarin(s) until they turn golden brown evenly, with the amount of time needed for baking varied according on the size of the savarins. During the baking process, you need to keep a constant check on them to ensure that they cook evenly. Turn them out and let them cool on a wire rack as soon as they are done baking to avoid the condensation that can cause them to get mushy.

How do you differentiate Babas from Savarins:

Despite the fact that both babas and savarins are created from the same dough and dipped in syrup, there are significant distinctions between the two types of sweets. Babas are normally made in individual cylindrical molds and are typically served with whipped cream. Babas frequently include raisins in their ingredients. On the other hand, savarins are characterized by their distinctive crown form and are typically accompanied by fruits, crème patissière, or Chantilly cream when served. These two delectable sweets are distinguished from one another primarily by their shape and the accompaniments that accompany them.

4. The Dough for Brioche

In French baking, brioche dough is a versatile rising dough that is characterized by its lightness and a sweetness that is more delicate. It is able to take on a variety of forms and can have a variety of flavors including chocolate, mixed peel, and pink praline infused into it. Because of its refined appearance, brioche is a popular choice among bakers. This tutorial will walk you through the process of producing 600 grams of brioche dough, which is ideal for giving your baked goods an air of refined French sophistication.


To get started, you will need the following components: 

10 grams of fresh yeast, 25 milliliters of either semi-skimmed or full-fat milk that has been brought to room temperature, 250 grams of white bread flour (T55), 5 grams of salt, 12 grams of caster sugar, three tiny eggs that have been brought to room temperature (150 grams), and 125 grams of soft butter.


  • Time Required for Preparation: 20 Minutes
  • Time Required for Proofing: Two to Three Hours in a Warm Environment, or Overnight in the Refrigerator
  • Time to Rest: 1 and a half hours in the refrigerator (after having been proven in a warm place initially).

Instructions for Making Brioche Dough in Detailed Step-by-Step Format:

Awakening the Dormant Yeast: To get things started, activate the fresh yeast by dissolving it in some milk. Before you can utilize fresh yeast, you need to complete this phase, and dissolving it in milk is an efficient way to kickstart the process. Eggs are added after the dry ingredients have been combined. To begin forming the foundation of the brioche dough, place the flour, salt, caster sugar, and eggs in the bowl of an electric mixer fitted with a dough hook.

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Pour the milk and yeast mixture into the bowl that already contains the dry ingredients and the eggs. The next step is to add the dry ingredients. Because the development of the gluten that is responsible for brioche’s signature texture requires an extended mixing time, the dough should be mixed at a low pace for approximately ten minutes.

Add Butter: When incorporating butter into the dough, do so by gradually adding the softened butter and continuing to mix the dough until it reaches an even consistency and no longer adheres to the surface of the bowl. The addition of butter not only imparts taste but also helps the dough maintain its delicate texture throughout.

The first step in the testing process is to use kitchen paper to lightly grease a large bowl with oil. You can use olive oil or vegetable oil.

 In order to prevent the dough from drying out during the proofing process try this methods:

Method 1 (Overnight): For those who are organized and want to get a head start, you can make the brioche dough the day before. After covering it, put it in the refrigerator so that it can slowly prove overnight. The following day, turn the dough out onto a surface that has been dusted with flour and press it gently to remove any fermentation gas. The dough can now be put to its intended purpose.

Method 2: Find a warm place to hide. Alternately, you might let the dough rise in a warm environment (between 20 and 25 degrees Celsius) until it doubles in size, which typically takes between two and three hours. After that, remove any remaining fermentation gas from the dough by folding it on a floured surface. Place it back in the bowl, cover it, and place it in the refrigerator for at least an hour and a half before using it.

Making the dough for brioche by hand

Brioche dough can also be produced by hand for individuals who do not have access to a mixer. While the yeast is being dissolved in the milk, place the flour, salt, and sugar on a work surface and sift them together. Make a well in the center of the baking dish, then pour in the yeast mixture that has been dissolved in milk and add the eggs. Use your hands to work the dough, extending it as you go so that it can develop flexibility. After that, roll out the dough, add the butter, and fold it together so that it is uniformly distributed. Continue with the steps of the proof as they are given above.

When working with fresh yeast, it is essential to avoid coming into direct touch with salt or sugar, as either of these ingredients might kill the yeast. Paradoxically, however, yeast can be stimulated into activity by sugar that has been combined with liquid and left in touch for a little time.

5. Choux Pastry (French)

Choux Pastry

Choux pastry, which is a dough that is light and airy, is an essential component in the production of a variety of exquisite French pastries, including Chantilly choux, éclairs, profiteroles, Paris-Brest, Saint-Honoré, and croquembouche, amongst others. This tutorial’s goal is to offer an all-encompassing look at the process of preparing choux pastry, making it ideal for home bakers who are eager to dig into the art of traditional French baking.

Getting started with making Choux Pastry

Gather the following materials in order to create sixty big choux pastries or forty éclairs using 700 grams of pastry: 250 milliliters of water, 100 grams of diced butter, five milligrams of salt, twelve milligrams of caster sugar, 125 grams of sifted white bread flour, four medium eggs, and one egg that has been beaten for the glaze.

The bottom Line

If you want to bake like a French pastry chef, you need to know these common terms:

Pastry shop, or pâtisserie in French, is a bakery that focuses on sweet treats. The sweets sold at these shops range from simple pastries like croissants and pain au chocolat to more complicated creations like cakes and tarts.

Viennoiserie: Viennoiseries are a subtype of French baked delicacies that includes pastries made with leavened dough. These treats are a popular breakfast item and midday snack due to their buttery, flaky layers. French pastries like the croissant, pain au chocolat, and brioche are all considered viennoiseries.

Tarte is a French pastry that can be made with a variety of fillings, such as fruit, custard, or chocolate ganache, and baked in a tarte pan. These exquisite sweets are perfect as the showpiece of any celebration or as an everyday treat for those who want to feel a little more French.

You may pronounce it “ay-klair,” and it’s a traditional French dessert that’s comprised of choux pastry dough filled with cream and covered with chocolate frosting. Finger cookies are a popular dessert to have with a hot beverage, such as tea or coffee.