List of French desserts

Desserts in Paris

This is a list of desserts in 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). The first section features non-pastry desserts (e.g. cakes, custards and meringues), while the second section is dedicated to pastry-based items.

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.


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.

French viennoiseries

French culture differentiate viennoiseries from the other desserts.

  • Chouquette – Petits fours originating in France
  • Croissant – Crescent-shaped viennoiserie pastry
  • Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France)
  • Pain aux raisins – French pastry with raisins
  • Brioche - a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Many variations exist
  • Bugnes
  • Chinois
  • Chausson aux pommes – French viennoiserie filled with applesauce
  • Chausson napolitain ou chausson italien
  • Cougnou (Belgique et nord de la France)
  • Danoise
  • Kouign-amann – Breton pastry
  • Suisse
  • Gosette
  • Oranais
  • Pain au lait
  • Palmier – French pastry
  • Sacristain
  • Rissoles – European fried dish
  • Zakari

See also

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 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
  • Media related to Desserts of France at Wikimedia Commons
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