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Millefeuille Macaron Paris Brest éclair Saint Honore Tarte Tatin
Millefeuille

Mille feuille, literally meaning thousand leaves, is a much-loved dessert that goes by the name Napoleon too. The origin of it is greatly doubted. The most usual kind of mille feuilles is made of three layers of pastry baked in a rectangular shape, sandwiched with pastry cream filling; glazed with icing or fondant.
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Macaron

Macarons, two cookie shells made out of almond powder, egg whites and grounded sugar filled with butter cream, are typically known as traditional French cookies but there are claims they have originated in Italy. They gained their popularity during French revolutions when two sisters began selling them to make a living.
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Paris Brest

Paris-Brest pastry is a fine tribute to Paris-Brest-Paris cycling race, a precursor to Tour de France, back in 1891. A renowned pastry chef along the route had the idea to create an over-dimensioned éclair in the shape of a bicycle wheel to honor the cyclists. It got so popular which now can be found almost in any bakery around France.
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éclair

éclair comes from the French word "flash of lightning". Little is known about the origin of the éclair, but it is believed to have originated in France around the turn of the nineteenth century. Many food historians speculate éclair was first made by Marie-Antoine Carême; a famous pastry chef for French royalty.
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Saint Honore

Invented around 1846 by a pâtissier named Chiboust. With his cake, made by folding beaten egg whites into a classic pastry cream, Chiboust paid homage to the saint Honore, a 6th-century Bishop of Amiens in Northern France who later became a saint and patron of bakery trade.
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Tarte Tatin

A famous French upside-down apple tart, an invention of two sisters of l'Hotel Tatin; is made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. This dessert gained its popularity when famed Maxim’s restaurant put it on their menu.
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