Pastries Recipes
Bakery-style pastries and viennoiserie—brioche buns, macarons, palmiers, and more—with make-ahead tips and pro finishing techniques.
Cheese-Pull Merienda Mac & Cheese Bake
Chef RV Manabat (adapted by JojoM)
40 min
Irresistible Cream Puffs with Ganache & Pastry Cream
Chef RV adapted by JojoM
75 min
Filipino Bakery-Style Egg Pie (Chef RV Inspired)
Chef RV Manabat adapted by JojoM
70 min
Soft and Buttery Filipino Spanish Bread Rolls
Chef RV Manabat adapted by JojoM
50 min
Chef RV Ensaymada — Soft, Buttery, Fluffy (Step-by-Step)
Chef RV Manabat adapted by JojoM
205 min
Cherry Clafoutis That’s Juicy, Rustic & Irresistible
Baptiste Fache adapted by JojoM
50 min
Creamy Chicken Ala King Pie with Eden Cheese Twist
Chef RV Manabat (adapted by JojoM)
30 min
Crispy Chicken Nanban with Tangy Tartar Sauce
Chef RV Manabat adapted by JojoM
55 min
Creamy Chicken Pot Pie Soup 🍲—Comfort in a Bowl
Michael Matthews (adapted by JojoM)
40 min
Dark Chocolate & Raspberry Silk Entremet
Sébastien Ordioni, adapted by JojoM
295 min
Silky Chocolate Namelaka – A Pastry Chef’s Cream Dream
Matty adapted by JojoM
25 min
Choux Tart with Pecan Cream, Vanilla Ganache & Caramel
Damien Pichon adapted by JojoM
165 min
Intro
This collection spotlights pastries, viennoiserie, and French-inspired pâtisserie you can master at home—think enriched brioche buns, crisp palmiers, glossy macarons, and showy choux creations. You’ll find bakery results with home-kitchen workflow: overnight proofs, freezer-friendly doughs, and finishing tips for shine and snap. Whether you’re planning a brunch tray, afternoon tea, or a dessert table, use Quick Picks for crowd-pleasers, the Make-Ahead & Storage chart to time your bakes, and Compare Popular Options to choose recipes by time, skill level, and holding quality.
Quick Picks
- Bakery star: These Almond Cream Brioche Buns Taste Better Than a French Bakery
- Five-minute lamination: Palmiers à la Cannelle
- Classic macs: Pierre Hermé Lemon Macaron
- Crème brûlée twist: Creme Brulee Custard Pudding Brioche Buns ✨
- Café treat: Pecan Chocolate Tigres with Salted Caramel Filling
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Almond Cream Brioche Buns | 2 days | 1–2 months (unbaked, shaped) | Proof overnight in fridge; bake from chilled, dust with icing sugar. |
| Cardamom Buns at Home | 2–3 days | 1–2 months (unbaked) | Freeze after shaping; glaze warm buns for sheen. |
| Palmiers à la Cannelle | 3–4 days airtight | 2 months (unbaked) | Bake from frozen at high heat; cool on rack for crispness. |
| Creme Brulee Custard Pudding Brioche ✨ | 2 days | Not ideal filled | Torch sugar just before serving for crackly top. |
| Pierre Hermé Lemon Macaron | 3–4 days (filled) | Shells 2 months | Mature 12–24 h; serve slightly cool for best texture. |
| Pecan Chocolate Tigres with Salted Caramel | 3–4 days | 2 months (unfilled) | Warm 10–15 sec to soften crumb; fill day of serving. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Almond Cream Brioche Buns | 2 h+ (incl. proof) | Intermediate | ★★★★☆ | Crowd-pleaser; almond crunch + soft crumb. |
| Cardamom Buns | 2–2.5 h | Intermediate | ★★★★☆ | Overnight cold proof improves flavour. |
| Palmiers (Puff) | 30–40 min | Easy | ★★★★★ | Minimal hands-on; super freezer-friendly. |
| Lemon Macarons | 2–3 h | Advanced | ★★★★★ | Age filled shells; sharp curd balances sweetness. |
| Crème Brûlée Brioche | 2 h | Intermediate | ★★★☆☆ | Torch to order for caramel glass. |
| Pecan Chocolate Tigres | 50–70 min | Easy | ★★★★☆ | Moist almond-choc cakes; fill with salted caramel. |
Techniques That Matter
- Cold dough, hot oven: Keep laminated doughs chilled; bake at higher heat for lift and layers.
- Proof control: For enriched doughs, proof until just doubled; under- or over-proofing hurts oven spring.
- Macaron maturity: Dry shells to the touch before baking; fill and rest 12–24 h for perfect chew.
- Moisture barriers: Brush tart/shell bases with cocoa butter or chocolate to prevent sog.
- Shine & finish: Warm apricot nappage for fruit, light syrup for brioche, and precise torching for brûlée.
- Weigh, don’t guess: Pastry is ratios—use grams and an instant-read thermometer where noted.
Common Mistakes & Fixes
- Flat brioche → Butter too warm; keep dough cool and develop gluten fully.
- Soggy bottoms → Under-baked or unsealed layers; bake longer and cool on a rack.
- Hollow macarons → Oven too hot/short drying; lower temp and extend drying time.
- Leaking fillings → Cool curds/ganache fully; pipe a buttercream “dam” if needed.
- Chewy, not crisp palmiers → Sugar didn’t caramelise; bake on a hot tray and let cool uncovered.
Serving Ideas / Planner’s Notes
- Brunch board: 1 sweet + 1 spiced bun + 1 crisp pastry per person with fresh fruit.
- Textures matter: pair crisp palmiers with creamy elements (custard, yoghurt).
- Temperature: serve brioche slightly warm; macarons slightly cool; palmiers at room temp.
- Finishing touches: icing sugar, citrus zest, warm nappage, or a drizzle of salted caramel.
- Storage flow: bake-freeze in batches; refresh 3–5 min at 160–170 °C to revive.
Featured Links
For show-stoppers, try the elegant Choux Tart with Pecan Cream, Vanilla Ganache & Caramel. Love macarons? Rotate flavours with Macaron Infiniment Pistache or a floral twist in Macaron Infiniment Rose.