What are the common desserts?
Centering around eggy custards, rich sauces, delicate pastries, and plenty of butter, French baking epitomizes decadence and sophistication. Although certain recipes admittedly require a level of mastery, there are some that are simple enough for the beginner baker. Try your hand at eclairs, macarons, crepes, or chocolate mousse, just to name a few. What are the common desserts?
Mille-Feuille
Mille-feuille is a dazzling dessert but it’s surprisingly simple to make, especially if you use pre-made pastry dough. Thin sheets of pastry are layered with pastry cream and then finished with a coating of beautifully decorated icing. Enjoy this sweet confection with coffee, tea, or at the end of a special meal.
Beignets
A popular treat at Mardi Gras in both France and New Orleans, Beignets are similar to donuts but are a deep-fried choux pastry instead of a yeast dough, which makes them airy on the inside while lightly crisp on the outside. Simply shake some powdered sugar over top and you have yourself a pretty, no-fuss dessert.
![Beignets](https://quickblogz.com/wp-content/uploads/2023/09/httpsquickblogz.com-89-300x169.png)
Eclairs
With their custardy filling, delicate pastry, and coat of chocolate, eclairs are a true fixture of French baking. The dough is made on the stovetop and then piped into short logs and baked until golden. A homemade pastry cream fills the insides while a chocolate glaze is draped on top.
Palmiers
Flaky and coated in cinnamon-sugar, palmiers are a great complement to a shot of espresso or cup of tea. Calling for just 4 ingredients (including store-bought pastry dough), this recipe is quick to put together.
Apple Tarte Tatin
![Cherry Clafoutis](https://quickblogz.com/wp-content/uploads/2023/09/httpsquickblogz.com-90-300x169.png)
Mont Blanc
Macarons are colorful, delicate, and almost too pretty to eat, but their reputation for being difficult to make causes many to shy away from trying at home. This recipe breaks it down into bite-sized pieces, starting with baking the macarons and then making the filling and assembling.
Marrons Glacé
Candied chestnuts, or marrons glacé, are made by simmering boiled chestnuts in syrup and then letting them soak for several hours, repeating the process a few times until the sugar has penetrated the nuts. It’s a labor of love that pays back tenfold, resulting in tender chestnuts with a sugary sweet coating. What are the common desserts?
Pears Belle Helene
Pâté de Fruits
These fresh fruit gummies, called pâté de fruits, sound and taste much more luxurious than any store-bought fruit chewy candy. This recipe is made with raspberries which are cooked along with sugar and pectin and then rolled in sugar once set.
Crème au Caramel
Strawberry and Vanilla Charlotte
Desserts like the Charlotte make it clear that the French know a thing or two about presentation. This recipe is a simplified version, but no less stunning than the classic. A circle of ladyfingers is filled in with homemade vanilla-scented custard and topped with strawberries, making for a beautiful and delicious dessert. What are the common desserts?
Lemon Tarte
A classic lemon tarte is made with a creamy, lemon-infused filling, so it tastes both bright and buttery. The crème fraîche or sour cream makes for a silky smooth custard, while the fresh lemon juice and zest add the right amount of zing.
Crêpes
Crème Brûlée
The crackle of caramelized sugar giving way to a creamy custard beneath—these are the signs of a perfectly made crème brûlée. This version has the added flavor of almond, thanks to the Amaretto and almond extract.
Truffles
Quatre Quarts Cake
Tender and sweet, quatre quarts cake is the French take on a pound cake. Beaten egg whites folded into the batter help to make it light and airy, and the cake’s subtle flavor makes it a versatile companion for a number of occasions.
Almond Tarte
Almonds are an integral part of French baking, so this almond tarte fits right in. It features a crusty topping and soft filling, making the cake a perfect companion for a cup of tea. It is delicious on its own or served with poached peaches.
Known as “snow eggs,” oeufs a la neige is made up of dollops of meringue floating in a custard sauce. It does require a few steps but is a unique dessert and a wonderful way to diversify your recipe repertoire.
Gâteau
“Gâteau” is simply the French word for “cake,” but what differentiates it from other varieties is that it’s typically also lavished in thick layers of cream and fruit. The chocolate flavor in this recipe is deepened by the addition of espresso powder, making the perfect base for any enhancements.
Breton Butter Cake
Originally from Brittany, France, the Breton butter cake uses sugar and generous amounts of butter, which helps to puff-up and caramelize the cake. It’s a simple, yet indulgent recipe made of a yeast dough dotted with butter and sugar and baked until golden.
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