Hi All,

 I'm usually just lurking and shying away from posting but I am in need of some help here and I am hoping you will all be able to help me.     

My client wants a shipment of assorted French pastries. I am drawing a serious blank on what to make for him.

Madeleine, financiers, macarons are about all I can think of right now. Any help will be very much appreciated. I just don't want to do all this work and have things end up in crumbs by the time it gets there.  MA to NC

Thank you for reading and your suggestions,

Phil

You need to check to find out if you need a special license (FDA permission) to ship food across state lines.

Aside from that, https://www.google.com/search?q=types+of+French+pastries&ie=utf-8&oe=utf-8

Hi Phil, have a look at my photos on Cake Central to see French pastries (well, made as a cake but you'll get an idea). Essentially, French pastries are delicate with very thin layers of sponge. I will try to upload some more pics today, but in the meantime, here is a link to some pics on my FB page. 

https://www.facebook.com/130947967097916/photos/pb.130947967097916.-2207520000.1440759086./244784815714230/?type=3&theater

https://www.facebook.com/130947967097916/photos/pb.130947967097916.-2207520000.1440759086./243871959138849/?type=3&theater

https://www.facebook.com/130947967097916/photos/pb.130947967097916.-2207520000.1440759325./182510785274967/?type=3&theater

https://www.facebook.com/130947967097916/photos/pb.130947967097916.-2207520000.1440759083./287955891397122/?type=3&theater

I think you'll just have to make cookies. Honestly French pastries are not intended to hold.  The doughs are intended for consumption, ideally within 4 hours.  Pate a choux, puff pastry dough lose taste and texture very quickly.  The traditional pastries made with these doughs contain cream fillings.  Pate brisee hold longer, but again fillings will not ship. Likewise joconde and entremet are too fragile to ship.  Some things are better purchased locally.