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Two sausage rolls on a wooden cutting board

A delicious cinnamon roll held in a hand outside at Residenzplatz of Salzburg Austria

A close-up shot of a woman selecting bread buns from a bakery display, holding a tray and using tongs.

A waitress holding and giving a piece of raisin danish

pan au chocolate. fresh pan au pastry. perfect for commercial purposes.

Bakery and pastry store showcase with tasty buns

Delicious fresh croissants in the basket photo

Swiss roll with jam and tea on a table. Selective focus. Copy space.

Fresh bread in bakery and Small local business idea

Inside view of the structure of a croissant cut in half

$Pâte à Choux is a French pastry dough used to make a variety of desserts and savory dishes. It is a simple mixture of water, butter, flour, and eggs that is cooked on the stovetop and then baked in the oven. The dough is light and airy, with a hollow center that can be filled with a variety of sweet or savory fillings. Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.\n\nPâte à Choux is used to make classic French pastries such as eclairs, profiteroles, and croquembouche. It can also be used to make savory dishes such as gougères, a type of cheese puff. The dough is versatile and can be shaped in many ways, from piped rounds and tubes to more intricate shapes like swans and trees.\n\nThe dough is made by boiling water and butter together, then adding flour to create a thick paste. Eggs are then added one at a time, which helps to create the dough's light and airy texture. The dough can be flavored with a variety of ingredients, such as cheese or herbs, depending on the desired final product.\n\nOnce the dough is made, it is piped or spooned onto a baking sheet and baked in the oven until golden brown and crisp on the outside. The inside of the dough remains hollow and is perfect for filling with creams, custards, or other fillings.\n\nPâte à Choux can be a bit finicky to work with, as it requires precise measurements and careful attention to cooking and baking times. However, with a bit of practice and patience, it can be a rewarding pastry dough to master and can be used to create impressive and delicious desserts and savory dishes.$

Vertical, selective focus shot of a chocolate croissant on a ceramic plate, on a black table. This was shot at a window lit French Cafe in Hanoi, Vietnam. Hanoi has a very strong French influence.

Cropped shot of a woman holding a serving tray with assortment of pastries and bread buns

Close up sweet blueberry danish pastry on black dish. Selective focus

Fresh croissant cooling rack in pastry factory

Swiss roll cake filled with guava paste.

Homemade soft buns topped with shredded coconut. These tender buns are perfect for breakfast or as a sweet snack.

Sweet milk bun or braided brioche for breakfast.

Close-up woman choosing pastry from a bakery store selecting holding a tray and service tong

Sweet baked twisted bread buns in a wicker basket. Bakery shop counter

Traditional Pâté Riesling meat pie from Luxembourg

Beautifully baked bread with yellowish brown glazed crust

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