List of French desserts

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Desserts in Paris

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).

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.
Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.

  • A floating island is a dessert consisting of meringue floating on crème anglaise.

  • Mendiants are a traditional French confection.

  • 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.

  • Éclairs at a bakery in Paris

  • Madeleine cake is a traditional small cake from Commercy and Liverdun.

  • 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.

  • Le Vitréais is a pastry from Vitré, Brittany.

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[]

  1. ^ Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276.
  2. ^ Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533.
  3. ^ Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. pp. 103. ISBN 0199640246.
  4. ^ Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278.
  5. ^ "une religieuse, un éclair". Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26.
  6. ^ 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[]

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