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).

Desserts in Paris

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.

• 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 – Flaky, crescent-shaped 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
• 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 – Baked egg-based 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
• Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.

• 
  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

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 – 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 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

• 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

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

• Media related to Desserts of France at Wikimedia Commons