List of French desserts

Desserts in Paris
This is a list of desserts from the French cuisine. In France, a chef that 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.
- Café liégeois
- Calisson
- Charlotte
- Clafoutis
- Coconut cake [2]
- Crème brûlée [3]
- Crêpe Suzette
- Custard tart
- Dariole
- Éclair
- Flaugnarde
- Floating island
- Fraisier (strawberry cake)
- Kouign-amann
- Macaron
- Mendiant [4]
- Mousse
- Norman Tart
- Opera cake
- Pain d'épices
- Pêche Melba
- Pièce montée
- Poire à la Beaujolaise
- Poire belle Hélène
- Pot de crème
- Plombière ice-cream
- Pralines
- Profiterole
- Saint-Epvre
- Soufflé
- Tarte conversation
- Tarte Tatin
- Teurgoule
- Yule log
- 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


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
- Baba au rhum
- Beignet
- Bichon au citron
- Brioche
- Canelé
- Coussin de Lyon
- Croissant
- Croquembouche
- Croustade
- Éclair [6]
- Financier
- Gâteau à la broche
- Gougère
- Jesuite
- Macaron
- Madeleine
- Mille-feuille
- Pain au chocolat (also called Chocolatine in the South part of France)
- Pain aux raisins
- Palmier
- Paris–Brest
- Petit four
- Puits d'amour
- Religieuse
- Savarin
- St. Honoré cake
- Tarte des Alpes
- Tarte Tropézienne
- Tuile
- Viennoiserie
- Vitréais
- 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).
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. p. 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
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Media related to Confectionery of France at Wikimedia Commons
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Media related to Desserts of France at Wikimedia Commons
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Media related to French bakery products at Wikimedia Commons
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