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).

French desserts

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
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 cake
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.

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 bread
Canelé – French rum and vanilla pastry
Chouquette – Petits fours originating in FrancePages displaying short descriptions of redirect targets
Coussin de Lyon – Sweet pastry specialty of Lyon, France
Croissant – Flaky, crescent-shaped pastry
Croquembouche – French dessert
Croustade – Type of cake, from the PyreneesPages displaying wikidata descriptions as a fallback
Divorcé - A pastry consisting of two choux seperared 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.

References

^ Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276.
^ Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533.
^ Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. pp. 103. ISBN 978-0199640249.
^ Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 978-1558326279.
^ "une religieuse, un éclair". Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26.
^ 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

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