List of French desserts
This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).
Desserts in Paris
French desserts
Clafoutis is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter.
- Angel wings – Sweet crisp pastry
- Calisson – Traditional candy from Aix-en-Provence
- Charlotte – Icebox cake
- Clafoutis – French dessert
- Coconut cake – Cake with white frosting and covered in coconut flakes[2]
- Crème brûlée – Custard dessert with hard caramel top[3]
- Crème caramel – Custard dessert with soft caramel on top
- Crêpe Suzette – French citrus and pancake dessert
- Croissant – Flaky, crescent-shaped pastry
- Croquembouche – French dessert
- Custard tart – Baked dessert consisting of an egg custard-filled pastry crust
- Dariole – French pastry and dessert mold
- Dame blanche – Ice cream dessert
- Éclair – Cream-filled pastry
- Flaugnarde – French dessert
- Floating island – Dessert made with meringue and crème anglaise
- Kouign-amann – Breton cake
- Macaron – Sweet meringue-based confectionery
- Marjolaine – Layered dessert cake
- Mousse – Soft creamy prepared food using air bubbles for texture
- Mendiant – Traditional French confectionery[4]
- Mont Blanc – Chestnut-based dessert
- Norman Tart – French almond dessert
- Opera cake – French almond cake with chocolate and coffee fillings
- Pain d'épices – French quick bread
- Paris-Brest – Pastry
- Pêche Melba – Peach and ice cream dessert
- Pièce montée – Decorative confectionery centerpiece
- Poire à la Beaujolaise – French dessert
- Poire belle Hélène – Pear and ice cream dessert
- Pot de crème – Dessert
- Pralines – Confection made with nuts
- Profiterole – Cream-filled pastry
- Riz à l'impératrice – Rice pudding dish in French haute cuisine
- Soufflé – Baked egg-based dish
- Tarte conversation – French pastry
- Tarte Tatin – Caramelised fruit tart
- Teurgoule
- Yule log – Traditional Christmas dessert
- Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.
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A profiterole, sometimes referred to as a cream puff in other cultures
Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.
French pastries
An assortment of petit fours, which are small confectioneries. Some petit fours are also savory.
Religieuse is made of two choux pastry cases filled with crème pâtissière,[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.
- Angel wings – Sweet crisp pastry
- Baba au rhum – Cake saturated in rum
- Beignet – Deep fried pastry
- Bichon au citron – Puff pastry filled with lemon curd
- Brioche – Type of French bread
- Canelé – French rum and vanilla pastry
- Chouquette – Type of pastry dough
- Coussin de Lyon – Sweet pastry specialty of Lyon, France
- Croissant – Flaky, crescent-shaped pastry
- Croquembouche – French dessert
- Croustade – Type of cake, from the Pyrenees
- Éclair – Cream-filled pastry[6]
- Financier – Small French almond cake
- Gâteau à la broche – Traditional Lithuanian cake
- Gougère – Savory pastry puff with cheese
- Jésuite – French pastry
- Macaron – Sweet meringue-based confectionery
- Madeleine – Small sponge cake with a distinctive shell-like shape
- Mille-feuille – French pastry
- Nonnette (dessert) – French gingerbread cake
- Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France)
- Pain aux raisins – French pastry
- Palmier – French pastry
- Paris–Brest – Pastry
- Petit four – French confection
- Puits d'amour – French pastry filled with cream or jelly
- Religieuse – French pastry
- Savarin – Cake saturated in rum
- St. Honoré cake – French pastry dessert
- Tarte des Alpes – Pastry originating from the southern Alps
- Tarte Tropézienne – French dessert pastry
- Tuile – French wafer
- Viennoiserie – Type of baked goods
- Vitréais – Breton cake
Éclairs at a bakery in Paris
Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.
Pain au chocolat is an example of viennoiserie.
See also
- Cuisine
- List of desserts
- List of French cheeses
- List of French dishes – common desserts and pastries
- Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).
- Feuilletine, an ingredient of French confectionery, made from crisped crêpes
References
- Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276.
- Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533.
- Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. pp. 103. ISBN 0199640246.
- Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278.
- "une religieuse, un éclair". Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26.
- Montagné, Prosper, Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia, Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6
External links
Media related to Desserts of France at Wikimedia Commons
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