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Close up beautifully baked variety of salty and sweet fresh cookies arrangement

biscuit with jam isolated on white background

Tasty and sweet pastries isolated on white background.

Close up of slice of panettone (Italian Christmas Cake) bread

Swirl biscuits, whole and broken spiral cookies isolated on white background with clipping path, collection

Fresh croissant cooling rack in pastry factory

$Traditional Dutch meat rolls called \$

Croissant cut in half. Homemade fresh golden croissant isolated on white background

Almond croissants on a display cooling tray in a bakery store

Set bread baked products (biscuits, cookies, cupcake, roll) isolated on white background.

Male hand sprinkling icing sugar on pain au chocolat or napolitana

Close-up of oatmeal cookie breaking into pieces, isolated on white background

Food and local products at Lices market at Lices square on a Saturday Morning. Lices market is one of the biggest food market in France, which only takes place on every Saturday on Lices square in Rennes.

sweet foods at the patisserie counter, front view

fresh meat pies and Dutch frikandel rolls on a white background

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

delicious freshly baked tea bun on a light background

Macro photography of a raw cake mix with raisins on top, ready to go into de oven.

Isolated shot of brown paper shopping bag on white background

Bread products seamless pattern isolated on white background

Freshly baked coconut macaroons on a baking sheet with baking paper, only the bottom of this delicious cookies was dipped in chocolate

Sweet shortcrust pastry baskets with apricot jam filling and flaky grated crust sprinkled with powdered sugar isolated on white background

variety mixed bake pastry - bakery window - pastries ,

Oatmeal cookies collection, isolated on white background

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