French desserts are a rich, decadent, delicious sweet course that has no comparison in the world cuisine. Chocolate Mouse, Pain au Chocolat, Crème Brûlée, Mille Feuille (or Napoleon), Eclairs, Macarons - the world of French pastry and confectionary has something for every palette, wether you are a dessert person or not.
With their 750 year history, the best French desserts have developed into a scrumptious art form of their own. Luckily, most of the delicious French desserts we can make at home or find at a local French bakery.
There are a lot of amazing and innovative desserts that France is famous for, but which ones are the best? We've assembled the top 9 desserts in France that are absolutely not to be missed. And you'll want to head to the dessert table very fast because these best desserts will disappear as quickly as they arrive.
With over 200 classic French recipes and regional specialities, the list of French desserts is the fullest dessert list in the world. Let’s take a look at the 9 best French desserts you are going to love:
1 Raspberry Macarons
Some of the
are not simple to make. These gorgeous raspberry macarons are an excellent example of that. But if you try, it will be completely worth it. Keeping the right temperature is the trickiest part. As for the ingredients, it basically comes down to almond flower, sugar, egg whites, and food coloring for the pink tint. Yet the results are absolutely incredible, no wonder it's one of the most favorite desserts of the French
• 1 cup(s) confectioners' sugar • 1 cup(s) almond flour (see Tips & Techniques) • 3 large egg whites, at room temperature • 1/2 cup(s) granulated sugar • 2 tablespoon(s) water • 2 drop(s) (or 3) red food coloring • 1/2 cup(s) seedless raspberry jam
• Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
• In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.
• In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240° on a candy thermometer.
• In another large bowl, using clean, dry beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. Beat in the food coloring until the meringue is bright pink.
• Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes.
• Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let cool completely. Peel the meringues off of the parchment paper.
• Spoon the jam into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a resealable sturdy plastic bag and snip off a corner. Pipe the preserves onto the flat sides of half of the meringues. Top with the remaining meringues and serve.
2 Vanilla Crème Brulee
As I mentioned, crème brulee is one of the
and is my favorite French delicacy. This one is a simple vanilla recipe, and it's also quite easy to make. You'll need half and half or light cream, heavy whipping cream, vanilla, eggs, and both white and brown sugar. Oh, and a torch – don't forget the torch!
• 1 cup(s) light cream or half-and-half • 1 cup(s) heavy or whipping cream • 1 1/2 teaspoon(s) vanilla extract • 5 large egg yolks • 1/3 cup(s) granulated sugar • 2 tablespoon(s) dark brown sugar
• Preheat oven to 325 degrees. Into 13" by 9" metal bakingpan, pour 3 1/2 cups hot tap water; place in oven.
• In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.
• Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
• Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
• Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.