Top 10 Must-Have Ingredients for Classic French Pastries

European-Style Unsalted Butter

Essential for creating rich, flaky layers in croissants, puff pastry, and other buttery pastries.

All-Purpose Flour

A versatile base for doughs like pâte brisée (pie crust) and pâte à choux (cream puffs).

High-Quality Dark Chocolate

Perfect for ganache, chocolate éclairs, and rich pastry fillings.

Almond Flour

Key for delicate French treats like macarons and frangipane tarts.

Vanilla Bean Paste

Provides a rich, aromatic vanilla flavor ideal for custards, pastry creams, and fillings.

Heavy Cream

Essential for making silky ganache, whipped cream, and delicate pastry fillings.

Granulated Sugar

Used for sweetening doughs, caramelizing toppings, and crafting syrups.

Fresh Eggs

Crucial for binding dough, making choux pastry, and enriching custards and meringues.

Pastry Flour

A low-protein flour ideal for creating tender, delicate pastry textures.

Powdered Sugar

Used for dusting, icing, and creating smooth glazes for finishing pastries.