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
- Café liégeois
- Calisson
- Charlotte
- Clafoutis
- Coconut cake[2]
- Crème brûlée[3]
- Bugne
- Crème caramel
- Crêpe Suzette
- Croissant
- Croquembouche
- Custard tart
- Dariole
- Dame blanche
- Éclair
- Flaugnarde
- Floating island
- Fraisier (strawberry cake)
- Kouign-amann
- Macaron
- Marjolaine
- Mousse
- Mendiant[4]
- Mont Blanc
- Norman Tart
- Opera cake
- Pain d'épices
- Pêche Melba
- Pièce montée
- Poire à la Beaujolaise
- Poire belle Hélène
- Pot de crème
- Plombières ice-cream
- Pralines
- Profiterole
- Riz à l'impératrice
- Saint-Epvre
- Soufflé
- Tarte aux pralines
- Tarte conversation
- Tarte Tatin
- Teurgoule
- Yule log
- 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
- Angel wings
- Baba au rhum
- Beignet
- Bichon au citron
- Brioche
- Canelé
- Chouquette
- Coussin de Lyon
- Croissant
- Croquembouche
- Croustade
- Éclair[6]
- Financier
- Gâteau à la broche
- Gougère
- Jésuite
- Macaron
- Madeleine
- Mille-feuille
- Pain au chocolat (also called Chocolatine in the South part of France)
- Pain aux raisins
- Palmier
- Paris–Brest
- Petit four
- Puits d'amour
- Religieuse
- Savarin
- St. Honoré cake
- Tarte des Alpes
- Tarte Tropézienne
- Tuile
- Viennoiserie
- Vitréais
- Éclairs at a bakery in Paris
- 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.
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
- 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 0199640246.
- Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278.
- "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 Confectionery of France at Wikimedia Commons
- Media related to Desserts of France at Wikimedia Commons
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