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).
French desserts
- Angel wings – Sweet crisp pastry
- Calisson – Traditional candy from Aix-en-Provence
- Charlotte – Icebox cake
- Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart
- 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 – Rice pudding from Normandy
- Yule log – Traditional Christmas dessert
- Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.
- 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
- 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 pastry
- Canelé – French rum and vanilla pastry
- Chouquette – Petits fours originating in France
- Coussin de Lyon – Sweet pastry specialty of Lyon, France
- Croissant – Flaky, crescent-shaped pastry
- Croquembouche – French dessert
- Croustade – Culinary term for a crust or pie-crust of any type
- Divorcé - A pastry consisting of two choux separated by vanilla cream
- 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 978-0199640249.
- Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 978-1558326279.
- "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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