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, 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.

• Baba au rhum – Cake saturated in rumPages displaying short descriptions of redirect targets
• Biscuit rose de Reims – French biscuit
• Calisson – Traditional candy from Aix-en-Provence
• Charlotte – Icebox cake
• Clafoutis – French dessert containing cherries
• Coconut cake – Cake with white frosting and covered in coconut flakes
• Crème brûlée – Custard dessert with hard caramel top

• Crème caramel – Custard dessert with soft caramel on top
• Crêpe Suzette – French citrus and pancake dessertPages displaying short descriptions of redirect targets
• 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
• Financier – Small French almond cake
• 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. Several regions have their own receipe
• Gâteau à la broche – Traditional Lithuanian cakePages displaying short descriptions of redirect targets
• Macaron – Sweet meringue-based confectionery
• Madeleine – Small sponge cake with a distinctive shell-like shape
• Marjolaine – Layered dessert cakePages displaying short descriptions of redirect targets
• Mousse – Soft creamy prepared food using air bubbles for texture
• Mendiant – Traditional French confectionery
• Mont Blanc – Chestnut-based dessert
• Nonnette (dessert) – French gingerbread cake
• Opera cake – French almond cake with chocolate and coffee fillings
• Pain d'épices – French quick bread
• 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
• Riz à l'impératrice – Rice pudding dish in French haute cuisine
• Savarin – Cake saturated in rum
• Soufflé – Egg-based baked dish
• Teurgoule – Rice pudding from Normandy
• Tuile – French wafer
• Vitréais – Breton cake
• Yule log – Traditional Christmas dessert

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  A floating island is a dessert consisting of meringue floating on crème anglaise.
• 
  Mendiants are a traditional French confection.
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  A profiterole, sometimes referred to as a cream puff in other cultures
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  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, covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.

• Angel wings – Sweet crisp pastry
• Beignet – French deep-fried pastry
• Bichon au citron – Puff pastry filled with lemon curd
• Canelé – French rum and vanilla pastry
• Coussin de Lyon – Sweet pastry specialty of Lyon, France
• 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
• Gougère – Savory pastry puff with cheese
• Jésuite – French pastry
• Mille-feuille – French pastry
• Norman Tart – French almond dessertPages displaying short descriptions of redirect targets
• Paris–Brest – PastryPages displaying short descriptions with no spaces
• Petit four – French confection
• Profiterole – Cream-filled pastry
• Puits d'amour – French pastry filled with cream or jelly
• Religieuse – French pastry
• St. Honoré cake – French pastry dessert
• Tarte conversation – French pastryPages displaying short descriptions of redirect targets
• Tarte Tatin – Caramelised fruit tart
• Tarte des Alpes – Pastry originating from the southern Alps
• Tarte Tropézienne – French dessert pastryPages displaying short descriptions of redirect targets
• Viennoiserie – Type of baked goods

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  Éclairs at a bakery in Paris
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  Madeleine cake is a traditional small cake from Commercy and Liverdun.
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  Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.
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  Pain au chocolat is an example of viennoiserie.
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  Le Vitréais is a pastry from Vitré, Brittany.

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 dishPages displaying short descriptions of redirect targets
• Zakari

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

External links

• Media related to Desserts of France at Wikimedia Commons