List of French desserts

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 in French cuisine termed brigade de cuisine (kitchen staff).

## French desserts

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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.

* 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 dessertPages displaying short descriptions of redirect targets
* Croissant – Crescent-shaped viennoiserie pastry
* Croquembouche – French dessert
* Custard tart – Baked dessert consisting of an egg custard-filled pastry crust
* Dacquoise – Layered dessert cake
* 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
* Galette des Rois – Type of cake associated with EpiphanyPages displaying short descriptions of redirect targets
* Kouign-amann – Breton pastry
* Macaron – Sweet meringue-based confectionery
* Marjolaine – Layered dessert cakePages displaying short descriptions of redirect targets
* Mousse – Soft creamy prepared food using air bubbles for texture
* Mendiant – Traditional French confectionery[4]
* Mont Blanc – Chestnut-based dessert
* Norman Tart – French almond dessertPages displaying short descriptions of redirect targets
* Opera cake – French almond cake with chocolate and coffee fillings
* Pain d'épices – French quick bread
* Paris-Brest – PastryPages displaying short descriptions of redirect targetsPages displaying short descriptions with no spaces
* Pêche Melba – Peach and ice cream dessertPages displaying short descriptions of redirect targets
* Pièce montée – Decorative confectionery centerpiece
* Poire à la Beaujolaise – French dessert
* Poire belle Hélène – Pear and ice cream dessert
* Pot de crème – DessertPages displaying short descriptions with no spaces
* Pralines – Confection made with nuts
* Profiterole – Cream-filled pastry
* Riz à l'impératrice – Rice pudding dish in French haute cuisine
* Soufflé – Egg-based baked dish
* Tarte conversation – French pastryPages displaying short descriptions of redirect targets
* Tarte Tatin – Caramelised fruit tart
* Teurgoule – Rice pudding from Normandy
* Yule log – Traditional Christmas dessert

* 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

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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 rumPages displaying short descriptions of redirect targets
* Beignet – French 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 – Crescent-shaped viennoiserie 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 cakePages displaying short descriptions of redirect targets
* 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 – PastryPages displaying short descriptions with no spaces
* 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 pastryPages displaying short descriptions of redirect targets
* Tuile – French wafer
* Viennoiserie – Type of baked goods
* Vitréais – Breton cake

* 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

[edit]

* 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

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## References

[edit]

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 978-0199640249.
4. ^ Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99\. ISBN 978-1558326279.
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

[edit]

* Media related to Desserts of France at Wikimedia Commons

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