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Je veux mange le paris-brest pour le dessert. 

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Je veux mange le paris-brest pour le dessert. 

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La Galette des Rois is a crown shaped brioche filled with candied fruits that is used to celebrate the Epiphany, a Christian feast for the coming and incarnation of Jesus Christ.

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L’opéra is made of layers of almond sponge cake soaked in coffee-infused cream, layered with ganache and coffee French buttercream, and topped with a chocolate ganache.

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Le millefeuille, also known as one thousand sheets, is made of three layers of razor-thin puff pastry and cream fillings, and decorated wit fondant and a chocolate spider web design on top. It has a airy flaky, and crispy texture.

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La tarte Bourdaloue is made of a dough covered with frangipane or almond cream, which large pieces of poached pears placed on top. It is a variation of the amandine and it is served hot and warm.

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Le Saint-Honoré is made of puff pastry, vanilla custard, choux pastry, and caramelized sugar. The puff pastry base is top with piping of custard and cream puffs dipped in caramelized sugar.

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Le Paris-Brest was created to celebrate the Paris-Brest-Paris bicycle race. It is made of a puffy hallow pastry shaped as a bicycle shape and topped with flaked almonds. And it is filled with a hazelnut and almond mousseline praline cream, and topped with powered sugar.

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Le macaron is small, round, sweet meringue-based almond cookie sandwich filled with ganache. It is the most popular type of cookie in Paris, as well as throughout the rest of the world.