Cook the French toast. Cook the soaked croissants in butter in a nonstick pan until golden-brown and crisp. While the first batch is cooking, soak the second batch. Serve dusted with powdered sugar.

6. Chausson aux Pommes Chausson aux pommes are French apple turnovers, created by putting a spiced apple mixture on a puff pastry circle, and then folding the circle over to enclose the apple mixture.

Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and is hollow ...

Bostock is toasty, nutty, creamy and crunchy, which is pretty much everything I look for in a breakfast pastry. Think of it as a cross between an almond croissant and a thick slice of French toast.

The $2.50 pastry was light, flaky, and tasted of butter without being greasy. It enclosed a narrow tube of bittersweet chocolate, which ran through its length and protruded alluringly from both ends.

There’s no mistaking what cuisine chef/owner Elissa Benjamin is serving at her French Door Café, which opened July 14 on ...