An eclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings …

Opera Cake is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze.

This pastry is made up of three layers of puff pastry, alternating with two layers of pastry cream, but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds. Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

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Pithivier is a classic French savory pastry, with a distinctive round shape, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. The filling is always placed as a lump in the middle of the bottom dough layer, rather than spread on it, to prevent it liquefying and leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by egg-washing beforehand, or by caramelizing a dusting …

Palmier is a French pastry in a palm leaf shape or a butterfly shape that's why it's also called Elephant ear. This pastry is quick and easy to make with puff pastry, a laminated dough similar to the dough used for the croissant, but without the yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers.

Puff Pastry is a flaky light pastry containing several layers. puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage.

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Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, bread, pies, and cakes. The mixture can also be layered or ribboned in the middle of the cake. Can make a different flavor of Streusel such as Apple Streusel, Cinnamon Streusel and others.