Pâtisseries françaises

Pâtisseries françaises is a serie of stamps in SLOWLY. This can be purchased on the Stamp Store while you visit France.

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A pâtisserie is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier.

In Italy, France, and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie in French, bakkerij in Dutch, Bäckerei in German (bakery), pâtisseries are a common sight in towns in Italy, France, and Belgium. Cakes and other sweet foods can be bought at a pâtisserie. Text and from Wikipedia.

Pâtisseries françaises Serie
Stamp	Name and Description
	Crêpe A type of very thin pancake. Crêpes originated in Brittany (a region in the west of France) during the 13th century, but are now consumed around the world. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as jam, Nutella, berries, spinach, and chicken. Crêpes can also be flambéed, such as in crêpes Suzette.
	Éclairs A pastry made with choux dough filled with a cream and topped with chocolate 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 is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
	Paris Brest A French dessert made of choux pastry and a praline flavoured cream. The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energising, high-calorie value and its intriguing name, and is now found in pâtisseries all over France.
	Pain au Chocolat Also known as chocolatine in the south-west part of France and in Quebec, or couque au chocolat in Belgium is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.
	Cannelés A small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad.
	Tarte Tatin The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.