French Snacks

Crêpes salées, often called savory crêpes or galettes in some regions of France, especially in Brittany, are thin pancakes made from a batter that typically contains either wheat flour or buckwheat flour, which gives them a slig... READ MORE

Tarte flambée is a thin, crispy, rectangular baked dough that is topped with tart and spreadable cheese (fromage blanc) or melting ripe cheese (Munster), créme fraîche, crispy bacon, and thinly sliced roasted ... READ MORE

Amazingly tender and extremely light, chouquettes are airy pâte à choux pastry puffs studded with the so-called sucre perlé (lit. pearl sugar); coarse sugar crystals which hold both their shape and crunch when... READ MORE

Invented in the early 1800s in Antonin Carême’s pastry store in Paris, these round, light, airy puff pastries are baked such that the center part can be removed, creating a cavity that is then filled with either sweet or savory filling... READ MORE

Pain aux raisins or escargot (lit. snail) is a French spiral-shaped pastry made with a combination of leavened buttery dough or sweetened bread dough, raisins, and crème pâtissière. Once filled, this sweet treat is bak... READ MORE

Gougères are tiny, hollow pastry puffs made from choux dough and cheese, most commonly grated Comté, Emmentaler, or Gruyère. These cheese puffs are often served cold or at room temperature as an acco... READ MORE

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consis... READ MORE

Chaussons aux pommes are traditional French turnovers filled with a delectable apple compote filling. The turnovers are made with a combination of peeled and cored apples, flour, sugar, cinnamon, puff pastry, and beaten eggs. The apples are choppe... READ MORE

The crisp, buttery palets de dames (lit. ladies' pucks) are a specialty of the North of France and Belgium, and they are found in virtually any pâtisserie. These delectable cookies are typically covered with apricot jam and lemon-fl... READ MORE

Bouchées à la reine are small, savory vol-au-vent pastries filled with a combination of white sauce and a mixture of diced chicken, truffles, white wine, and mushrooms. There is also a number of variations for the filling su... READ MORE

Hailing from Corsica, these traditional shortbread cookies typically consist of flour, sugar, white wine, and flavorings such as anise or lemon zest. Canistrelli are double baked, and because of that they are incredibly crispy and have a long shel... READ MORE

Panisses are deep-fried chickpea cakes originating from the French regions of Provence and Côte d'Azur. They can be consumed as snacks or served as a side dish, and consist of chickpea flour batter, oil, boiling water, and salt. Their flavor... READ MORE

Pane e olio is an Italian phrase meaning bread and oil, referring to a simple yet classic Italian dish that highlights the quality of its basic ingredients: bread and olive oil. Traditional Italian bread such as ciabatta, focaccia, or a rustic cou... READ MORE

Brasillé is a traditional pastry made with flaky, buttery puff pastry, lightly salted butter, sugar, and eggs. Puff pastry is rolled out and buttered, then shaped into its characteristic oval shape before it is brushed with beaten eggs, spr... READ MORE