Our Pastries | Coquette Pâtisserie, Fergus Falls, MN

VIENNOISERIE

All of our croissants are made from scratch, in-house, and are laminated by hand in small batches with imported French butter.

Pépites de Chocolat

Buttery, tender croissant layers spiraled around crème pâtissière (pastry cream) and chocolate chips, glazed with nappage

Pistachio Escargot

Flaky, buttery croissant layers spiraled around creamy pistachio frangipane, topped with crushed pistachios and confectioners sugar

Croissant au Beurre

Tender, flaky traditional French butter croissant

Croissant aux Amandes

Filled with sweet, creamy almond frangipane, twice-baked flaky layers with toasted almonds and dusted with confectioners sugar

Pain aux Raisins

Tender croissant dough spiraled around crème pâtissière (pastry cream) and plump raisins, topped with pearl sugar

Pain au Chocolat

Flaky, buttery croissant dough wrapped around chocolate batons)

Brioche

Our brioche breads bridge the gap between boulangerie (bread) and pâtisserie (pastry) and concentrate on high amounts of butter and egg to create a rich, tender dough that is great as a dinner roll, burger bun, sandwich loaf, and French toast.

PÂTE À CHOUX

Light, airy pastry made from butter, flour, water, and eggs. Known for its crisp exterior and delicate, hollow interior, our pâte à choux is used in both sweet and savory creations.

Éclair

Crisp choux shell filled with crème pâtissière and topped with ganache

Profiteroles

Small, crisp choux shells filled with crème diplomat (praline crème pâtissière and crème chantilly), topped with ganache and hazelnuts

Choux Chantilly

Baked pâte à choux shell filled with crème chantilly (sweetened freshly-whipped cream) and dusted with confectioners sugar

Chouquettes

Bite-size hollow choux shells rolled in cinnamon + sugar and pearl sugar

MACARONS

Pâte sucrée (sugar dough) baked and filled with creamy custard, curd, frangipane, or crème pâtissière and featuring rotating/seasonal fruits

Strawberry: Strawberry shell, strawberry French buttercream made with real organic freeze dried strawberries
Chocolate: Chocolate shell, chocolate ganache filling
Vanilla Bean: Vanilla bean shell, vanilla bean French buttecream filling
Pistachio: Pistachio/almond shell, pistachio French buttercream filling, pistachio dust
Lemon: Lemon shell, lemon curd + lemon French buttercream filling

TARTS/TARTELETTES

Pâte sucrée (sugar dough) baked and filled with creamy custard, curd, frangipane, or crème pâtissière and featuring rotating/seasonal fruits

Tarte aux Fruits Frais

Pâte sucrée, crème pâtissière, fresh seasonal fruits, nappage

GÂTEAUX (cake)

rich, elaborate layer cakes featuring mouse, custards, fruits, and creams layered between soaked sponge cake.

Opera Cake

Rich layers of coffee-soaked jaconde (almond sponge cake), espresso French buttercream, chocolate ganache, topped with opera glaze and edible gold leaf

Petit Fours

Layers of jaconde (almond sponge cake) soaked in almond simple syrup filled with French vanilla buttercream and apricot preserves, glazed in a fondant drip