List of some of the best and most renowned pâtisserie products from around the world:

1. Croissant (France)

• A buttery, flaky pastry often enjoyed for breakfast. Croissants are considered a symbol of French pâtisserie, with variations like chocolate-filled (pain au chocolat) and almond croissants.

2. Macarons (France)

• Delicate meringue-based cookies filled with ganache, buttercream, or jam, with flavors ranging from classic vanilla to exotic options like rose or matcha.

3. Éclair (France)

• A long, cream-filled pastry made from pâte à choux and often topped with a glossy chocolate glaze. Variations include coffee and vanilla éclairs.

4. Tarte Tatin (France)

• An upside-down caramelized apple tart, with the apples cooked in butter and sugar before being baked with pastry on top.

5. Baba au Rhum (France)

• A spongy, rum-soaked cake, often topped with whipped cream or fruit.

6. Saint-Honoré (France)

• A classic French dessert made from a round puff pastry base, filled with cream, and topped with caramelized cream puffs.

7. Opera Cake (France)

• A sophisticated layered cake made with almond sponge, coffee buttercream, chocolate ganache, and a glossy chocolate glaze.

8. Canelé (France)

• A small, caramelized cake with a soft, custardy interior, flavored with vanilla and rum, originating from Bordeaux.

9. Churros (Spain)

• Fried dough pastries, often sprinkled with sugar and served with a chocolate dipping sauce.

10. Napoleon (Mille-feuille) (France)

• Layers of puff pastry alternated with rich custard or whipped cream, often topped with icing or powdered sugar.

11. Tiramisu (Italy)

• A coffee-flavored dessert made with layers of ladyfingers soaked in espresso and mascarpone cream, dusted with cocoa powder.

12. Kardinalschnitten (Austria)

• A light, meringue-based dessert with layers of raspberry jam and whipped cream, named after the cardinals in Austria.

13. Sachertorte (Austria)

• A dense, chocolate cake filled with apricot jam and coated with a layer of smooth chocolate glaze.

14. Baklava (Turkey/Middle East)

• A rich pastry made from layers of filo dough, filled with chopped nuts and sweetened with honey or syrup.

15. Pastéis de Nata (Portugal)

• A creamy, custard-filled tart with a crispy, flaky pastry crust, often served warm with a dusting of cinnamon.

16. Kue Cubir (Indonesia)

• A vibrant layered sponge cake, often flavored with coconut, served during festive occasions.

17. Scones (UK)

• A type of British biscuit served with clotted cream and jam, typically enjoyed with tea.

18. Doughnuts (USA)

• Fried dough pastries, often glazed or filled with various sweet fillings like jelly or cream.

19. Faworki (Poland)

• Thin, crispy fried pastries dusted with powdered sugar, often enjoyed during Carnival.

20. Mochi (Japan)

• A chewy, rice-based pastry filled with sweetened red bean paste or ice cream, offering both texture and unique flavor combinations.

21. Pavlova (Australia/New Zealand)

• A meringue-based dessert topped with whipped cream and fresh fruit, named after the famous ballerina Anna Pavlova.

22. Chocolatine (France)

• Essentially a croissant with a piece of chocolate inside, also known as pain au chocolat, popular in southern France.

23. Gulab Jamun (India)

• Deep-fried dough balls soaked in a fragrant sugar syrup, often flavored with rose or cardamom.

24. Kue Cubir (Indonesia)

• A vibrant, sweet cake made with layers of different colored sponge, typically served during traditional celebrations.

25. French Madeleines (France)

• Small, shell-shaped sponge cakes often flavored with lemon zest or almonds, delicate and buttery.