S & I: Brioche or puff pastry dough (French style) various fillings and coatings. H & C: According to legend, the Croissant, whose name and shape allude to the Islamic crescent, celebrates the defeat of the Turkish siege of Vienna […]

S & I: Brioche dough, chopped candied fruit and pastry cream filling. Finished with egg white wash. H & C: Name derived from its shape resembling the spiralled shelled gastropod. Internationally, this shape is usually referred to as Danish.

S & I: Brioche or puff pastry dough, sweet egg cream and almond flour filling. Decorated with almond flour. H & C: The shape is created by folding the four corners into the centre of a dough square, over the […]

S & I: Brioche or puff pastry dough, sweet egg cream filling. Finished with egg white wash. H & C: Sometimes also called Estrela (Star) or Hélice (Propeller). Its shape, a variation of the Trinitá, is created by cutting across […]

S & I: Brioche or puff pastry dough, sweet egg cream filling. Garnished with two cherry halves and slivered almonds. H & C: Its ear-like shape is an example of several cakes shaped after parts of the human anatomy. Some […]

S & I: Brioche or puff pastry dough, sweet egg cream filling. Decorated with two cherry halves. H & C: The braided form is produced by working a rectangular piece of dough, both ends being folded towards the centre and […]

S & I: Brioche dough, sweet egg cream filling, decorated with two cherry halves. Finished with egg white wash. H & C: We were not able to confirm the name’s South-American origin. The photograph features a variation decorated with slivered […]

S & I: Brioche dough, sweet egg cream and almond flour filling, decorated with two almonds. Finished with egg white wash. H & C: This simple cake can be seen as an auspicious version of brioche, given its shape and […]

S & I: Brioche dough, sweet egg cream filling, sprinkled with granulated or icing sugar (Northern Portugal). H & C: The Bola de Berlim is the only fried cake included in this book. It is available in both filled and […]

S & I: Light brioche dough, butter cream filling, sprinkled with icing sugar. H & C: We were unable to verify claims placing its origin in the central region of Portugal. There is also a variation of the same name […]

S & I: Brioche dough, topped with coconut paste and icing sugar. H & C: The original name may be derived from its origin as an affordable yet rich bread — a people’s bread —, seen as the coconut adds […]