I have now developed a keen interest in baking French patisseries. Its not as easy as baking a cake. Its got a different flair to it. You need absolute precision, attention and care to get good results. It is not something you can whip up in a jiffy. Patience is key and also practice.
I almost went into depression when my eclair collapsed after rising so beautifully in the oven.
My first attempt on pastry making resulted in biscuity crispy texture. When it has to be buttery and flaky. It never comes out perfect in the first attempt. Practice really matters. So if you are one of those who want to try a hand in some french sweets, go ahead but never give up. Keep trying. It will turn good to great. Recently I tried some chocolate parcels, called empanadas with Dulce de leche filling. And yes the pastry was amazing. Buttery, flaky, slightly sweet and of course chocolatey.
What is key in pastry making is : ALL ingredients must be super cold. Not frozen though.