14 Homemade Pastries That Look Like They Came From a French Bakery

Walking past a bakery window can feel like torture. Glossy eclairs, flaky croissants, fruit tarts shining like jewels. Here is the good news: homemade pastries are not as hard as they look. One simple choux dough makes cream puffs, eclairs and profiteroles, and a box of store bought puff pastry turns into danishes, braids and pockets in minutes. Love French sweets? Do not miss our guide to French macarons. Tie on your apron..

Cream Puffs, the Easiest Homemade Pastries to Master

Cream puffs are made from choux pastry, a cooked dough of butter, water, flour and eggs that puffs up hollow in the oven. No yeast, no rolling and no special tools. Once baked, you split them and pipe in silky vanilla pastry cream. A dusting of powdered sugar and a few raspberries make them look like a Paris bakery treat. Once you learn this one dough, a whole world opens up. Have you ever made choux pastry?

You will need: 1/2 cup butter, 1 cup water, 1/4 teaspoon salt, 1 tablespoon sugar, 1 cup flour, 4 eggs; pastry cream: 2 cups milk, 1/2 cup sugar, 4 egg yolks, 3 tablespoons cornstarch, 2 tablespoons butter, 2 teaspoons vanilla; powdered sugar.

How to make it: 1. Boil butter, water, salt and sugar, add flour and stir 1 minute until a ball forms. 2. Cool 5 minutes, then beat in eggs one at a time. 3. Pipe 2 inch mounds and bake at 400 F for 25 to 30 minutes. 4. Cook milk, sugar, yolks and cornstarch until thick, then add butter and vanilla and chill. 5. Split puffs, fill with cream and dust with sugar.

Strawberry Cream Eclairs, Homemade Pastries Made Easy

Eclairs use the very same choux dough as cream puffs, just piped into long fingers. Fill them with whipped cream or pastry cream and top with fresh strawberries for a pretty summer look, or dip them in chocolate glaze for the classic version. They look so fancy on a dessert table, yet they are mostly piping. Poll time: A) chocolate glaze, B) strawberry and cream, C) caramel, or D) one of each?

You will need: 1 batch choux dough (1/2 cup butter, 1 cup water, 1/4 teaspoon salt, 1 tablespoon sugar, 1 cup flour, 4 eggs), 1 batch pastry cream or 2 cups whipped cream, 2 cups sliced strawberries, powdered sugar.

How to make it: 1. Make the choux dough. 2. Pipe 5 inch logs on a lined tray. 3. Bake at 400 F for 25 to 30 minutes until deep golden, then cool. 4. Split each eclair lengthwise and pipe in the cream. 5. Top with strawberries and a dusting of sugar.

Profiteroles With Warm Chocolate Sauce

Profiteroles are small cream puffs filled with ice cream or cream and drowned in warm chocolate sauce. They are a classic French restaurant dessert, and you can make the shells days ahead and freeze them. When guests arrive, just fill, stack and pour. Few homemade pastries feel this elegant for so little work. Ice cream or whipped cream inside: what would you choose?

You will need: 1 batch choux dough, 1 pint vanilla ice cream; sauce: 4 oz dark chocolate, 1/2 cup heavy cream, 1 tablespoon butter, 1 tablespoon honey.

How to make it: 1. Pipe 1 1/2 inch mounds of choux dough. 2. Bake at 400 F for 20 to 25 minutes and cool. 3. Heat cream, then pour over chocolate, butter and honey and stir smooth. 4. Split each puff and fill with a small scoop of ice cream. 5. Stack in bowls and pour over warm sauce.

Cream Puff Tower for Special Days

In France, a tall tower of cream puffs called a croquembouche is served at weddings and big celebrations. The traditional one is glued with hard caramel, which takes practice. For an easy home version, pile filled cream puffs on a cake stand and drizzle with melted chocolate or a simple glaze. It makes a stunning centerpiece for a holiday party. Would you dare to try the caramel version?

You will need: 2 batches choux dough, 2 batches pastry cream, 1 cup melted chocolate or caramel sauce, powdered sugar, fresh berries for garnish.

How to make it: 1. Bake about 40 small cream puffs and cool. 2. Fill each one with pastry cream. 3. Arrange a ring of puffs on a cake stand. 4. Build up smaller rings into a cone, using a little chocolate as glue. 5. Drizzle with chocolate and dust with sugar.

Flaky Homemade Pastries: Quick Croissants

Real croissants take days, but this quick method gets you close in one afternoon. Cold butter is cut into the flour so it stays in pieces, then the dough is rolled and folded several times to make flaky layers. The result is buttery, crisp and pulls apart in layers. They are perfect warm with jam. Be honest: do you eat croissants with butter, jam, or both?

You will need: 3 cups flour, 1 packet instant yeast, 1/4 cup sugar, 1 teaspoon salt, 1 cup cold butter cubed, 1 cup warm milk, 1 egg for brushing.

How to make it: 1. Mix flour, yeast, sugar and salt, then toss in butter cubes and add milk to make a shaggy dough. 2. Chill 1 hour. 3. Roll into a rectangle, fold in thirds, and repeat 4 times, chilling between if soft. 4. Cut triangles, roll up and rise 1 hour. 5. Brush with egg and bake at 400 F for 18 to 20 minutes.

Pain au Chocolat With a Shortcut

Pain au chocolat is the chocolate filled cousin of the croissant, and kids love it. Using the quick croissant dough or a sheet of puff pastry, you just roll a bar of dark chocolate inside and bake until golden and flaky. The chocolate melts into gooey ribbons. It makes a weekend breakfast feel like a trip to Paris. Have you ever had one fresh from a French bakery?

You will need: 1 batch quick croissant dough or 1 sheet puff pastry, 4 oz dark chocolate bars cut into sticks, 1 egg beaten.

How to make it: 1. Roll dough 1/8 inch thick and cut into 3×4 inch rectangles. 2. Place a chocolate stick near one end and roll once. 3. Add a second stick and roll up seam side down. 4. Brush with egg. 5. Bake at 400 F for 15 to 18 minutes.

Raspberry Danish Homemade Pastries

A raspberry danish looks like hours of work, but with store bought puff pastry it takes about 30 minutes. A spoon of sweetened cream cheese and a dollop of raspberry jam go in the center, and the corners fold in. A drizzle of icing makes them shine. They are perfect for brunch or a holiday breakfast. Raspberry, apricot or cherry: which danish do you grab first?

You will need: 1 sheet puff pastry thawed, 4 oz cream cheese, 2 tablespoons sugar, 1/2 teaspoon vanilla, 1/3 cup raspberry jam, 1 egg beaten; icing: 1/2 cup powdered sugar, 2 teaspoons milk.

How to make it: 1. Heat oven to 400 F and cut pastry into 6 squares. 2. Beat cream cheese, sugar and vanilla. 3. Spoon filling and jam in the center of each square. 4. Fold two corners in and brush with egg. 5. Bake 15 to 18 minutes, cool and drizzle with icing.

Custard Danish Like the Bakery Case

Bakery custard danishes have a golden swirl of vanilla custard in the middle and a flaky, buttery frame. At home, you can use the pastry cream from the cream puff recipe or a quick instant pudding filling. They are wonderful with coffee, and they freeze well before baking. Bake a few at a time for fresh homemade pastries all week. Custard or cream cheese: which filling wins?

You will need: 1 sheet puff pastry, 1 cup pastry cream or thick vanilla pudding, 1 egg beaten, sliced almonds, powdered sugar.

How to make it: 1. Heat oven to 400 F. 2. Cut pastry into 6 squares and score a 1/2 inch border on each. 3. Spoon custard into the centers. 4. Brush edges with egg and add almonds. 5. Bake 15 to 18 minutes and dust with sugar.

Cinnamon Swirl Pastries

These swirls are like a lighter, flakier cinnamon roll. Puff pastry is brushed with butter, covered in cinnamon sugar, rolled up and sliced into pinwheels. They bake into crispy, caramelized spirals in less than 20 minutes. A light glaze is optional but lovely. These homemade pastries are an easy treat to make with kids on a lazy morning. Would you add raisins or chopped pecans?

You will need: 1 sheet puff pastry, 3 tablespoons melted butter, 1/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup chopped pecans (optional); glaze: 1/2 cup powdered sugar, 2 teaspoons milk.

How to make it: 1. Heat oven to 400 F. 2. Brush the pastry with butter and sprinkle cinnamon sugar and nuts. 3. Roll up tightly from the long side. 4. Slice into 1 inch rounds and place on a lined tray. 5. Bake 15 to 18 minutes and drizzle with glaze.

Mille Feuille, the Thousand Layer Pastry

Mille feuille means a thousand leaves in French, thanks to its many flaky layers. In the United States it is often called a Napoleon. Crisp sheets of baked puff pastry are stacked with vanilla pastry cream and fresh berries. Pressing the pastry while it bakes keeps it flat and extra crisp. It is a showstopper for birthdays and holidays. Have you ever tried to eat one without it falling apart?

You will need: 2 sheets puff pastry, 1 batch pastry cream, 2 cups mixed berries, powdered sugar.

How to make it: 1. Heat oven to 400 F. 2. Prick the pastry, cover with parchment and a second tray to keep it flat. 3. Bake 20 to 25 minutes until golden and crisp, then cool. 4. Cut each sheet into 3 strips. 5. Layer pastry, cream and berries three times and dust with sugar.

Berry Pockets, Homemade Pastries Better Than Toaster Tarts

Like a homemade toaster pastry, but so much better. Squares of puff pastry are filled with fresh or frozen berries tossed in a little sugar and cornstarch, folded, and baked until flaky and golden. Some juice bubbles out, and that is part of the charm. Serve them warm with ice cream. These homemade pastries are great for using frozen fruit. Which berry would you pick?

You will need: 1 package puff pastry (2 sheets), 2 cups mixed berries, 3 tablespoons sugar, 1 tablespoon cornstarch, 1 egg beaten, coarse sugar.

How to make it: 1. Heat oven to 400 F. 2. Toss berries with sugar and cornstarch. 3. Cut pastry into squares and spoon berries in the center. 4. Fold into triangles, seal with a fork and brush with egg. 5. Sprinkle coarse sugar and bake 18 to 20 minutes.

Pecan Pastry Braid for Holiday Mornings

A braided pastry looks so impressive on a holiday brunch table, and it is just puff pastry cut into strips and folded over a filling. This one uses a sweet pecan and brown sugar filling, like a cross between pecan pie and a danish. Slice it at the table and watch everyone smile. Would you serve this on Thanksgiving morning or Christmas morning?

You will need: 1 sheet puff pastry, 1 cup chopped pecans, 1/3 cup brown sugar, 2 tablespoons maple syrup, 2 tablespoons melted butter, 1/2 teaspoon cinnamon, 1 egg beaten.

How to make it: 1. Heat oven to 400 F. 2. Mix pecans, sugar, syrup, butter and cinnamon. 3. Spread down the middle third of the pastry. 4. Cut the sides into diagonal strips and fold over in a braid. 5. Brush with egg and bake 20 to 25 minutes.

Sicilian Cannoli With Sweet Ricotta

Cannoli come from Sicily, where crisp fried shells are filled with sweet ricotta cream. The ends are often dipped in chopped pistachios, chocolate chips or candied orange. You can buy the shells or fry your own, but always fill them right before serving so they stay crunchy. They are a must at Italian holiday tables. Pistachio or chocolate chip ends: which do you prefer?

You will need: 12 cannoli shells, 2 cups whole milk ricotta drained overnight, 3/4 cup powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/3 cup mini chocolate chips, 1/3 cup chopped pistachios.

How to make it: 1. Drain ricotta well in a sieve overnight. 2. Beat ricotta, sugar, vanilla and cinnamon until smooth. 3. Fold in chocolate chips. 4. Pipe filling into shells from both ends. 5. Dip ends in pistachios and dust with sugar.

Classic Fruit Tart, the Bakery Window Star

The fruit tart is the queen of homemade pastries. A buttery shortbread crust holds a layer of vanilla pastry cream, topped with rows of fresh fruit and a shiny apricot glaze. It looks like a piece of art, but every part is simple. Use whatever fruit looks best at the store. Which of these homemade pastries will you bake first? Tell us in the comments!

You will need: Crust: 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup sugar, 1 egg yolk, 2 tablespoons cold water; 1 batch pastry cream; 3 cups mixed fresh fruit; 1/4 cup apricot jam.

How to make it: 1. Pulse crust ingredients into a dough, press into a tart pan and chill 30 minutes. 2. Bake at 375 F for 20 to 25 minutes and cool. 3. Spread pastry cream into the crust. 4. Arrange fruit in circles. 5. Warm jam with a splash of water and brush over the fruit.