10 Of The Most Popular French Desserts You Have To Try

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If you're planning a visit to France, don't miss out on these ten (10) mouthwatering French desserts (some recipes included).

Prepare to embark on a delightful culinary adventure as you delve into the exquisite realm of French pastry.

With a perfect blend of culinary expertise and artistic flair, each dessert is a true masterpiece showcasing the passion and precision of French cuisine.

From the rich and creamy crème brûlée to the delicate puff pastry and velvety pastry cream of the Mille-Feuille, every bite is an experience that will transport your taste buds to new heights of pleasure.

Crème Brûlée

A classic French dessert featuring a silky smooth vanilla-infused custard delicately torched to create a crisp caramelized sugar crust. The contrasting textures of creamy and crunchy make each spoonful a delight.

Main Ingredients
Ingredients include cream, sugar, eggs, and vanilla.

Try this Crème Brûlée recipe
Ingredients

• 4 egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and set aside.
   
   

2. In a mixing bowl, whisk the egg yolks and sugar together until well combined and slightly thickened.

3. 
   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and slowly pour the hot cream into the egg mixture, whisking constantly.
   
   

4. Stir in the vanilla extract until fully incorporated into the mixture.
   
   

5. Divide the custard mixture evenly among the ramekins. Place the baking dish with the ramekins on the oven rack, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
   
   

6. Bake for about 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
   
   Remove from the oven and let them cool to room temperature in the water bath.
   
   

7. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the custards to chill and firm up.
   
   

8. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crisp crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning.
   
   

9. Allow the crème brûlées to sit for a minute or two to let the sugar harden, then serve and enjoy!
   
   

Crème brûlée is best served immediately after caramelizing the sugar to maintain the contrasting textures of the creamy custard and the brittle caramelized crust.

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Éclair

A slender, elongated pastry made from light choux dough, filled with luscious cream or custard, and topped with glossy chocolate or flavored glaze. The combination of tender pastry, creamy filling, and indulgent glaze creates a heavenly treat.

Main Ingredients
Some of the ingredients are choux pastry, milk, unsalted butter, granulated sugar, all-purpose flour, and eggs.

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Macaron

These vibrant, bite-sized sandwich cookies are made from almond flour, egg whites, and sugar. With a delicate, crisp shell and a soft, chewy interior, macarons come in a range of flavors and colors, showcasing a delightful harmony of taste and texture. They are usually filled with buttercream, ganache, or jam.

Main Ingredients
The main ingredients are powdered sugar, almond flour, egg whites, granulated sugar, and food coloring (optional).

Ingredients (For the shell)

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• Gel food coloring (optional)
  
  

  For the Filling

  • Ganache, buttercream, or jam of your choice (e.g., chocolate ganache, raspberry jam, salted caramel buttercream)

Instructions:

1. Line two baking sheets with parchment paper or silicone mats. Set aside.
   
   

2. In a food processor, combine the powdered sugar and almond flour. Pulse a few times until well combined and any lumps are broken up. Set aside.
   
   

3. In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and beat until stiff peaks form. If desired, add a few drops of gel food coloring and mix until evenly distributed.
   
   

4. Gently fold the almond flour mixture into the egg whites, using a spatula. Continue folding until the batter is smooth and shiny, with a thick ribbon-like consistency. Be careful not to overmix.
   
   

5. Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, spacing them about an inch apart. Tap the baking sheets on the counter a few times to release any air bubbles.
   
   

6. Let the macaron shells sit at room temperature for about 30-45 minutes to allow a skin to form. This step is crucial for achieving the characteristic "feet" of macarons.
   
   

7. Preheat your oven to 325°F (160°C). Bake the macarons, one sheet at a time, for about 12-15 minutes, rotating the sheet halfway through baking. The macarons are done when they are firm to the touch and easily lift off the parchment paper. Remove from the oven and let them cool completely on the baking sheets.
   
   

8. Once the macaron shells are cooled, pair them up according to size and shape. Pipe or spoon your desired filling onto one shell, then gently press another shell on top to create a sandwich.
   
   

9. For best results, let the filled macarons mature in the refrigerator for 24-48 hours before enjoying. This allows the flavors to meld and the texture to soften.
   
   

Note: Macaron-making can be a precise process, and factors such as humidity and oven variations can affect the results. It's recommended to follow a detailed recipe and practice to perfect your technique.

Tarte Tatin

This rustic upside-down caramelized apple tart features tender apples cooked in a caramel sauce until golden and sticky. Encased in a flaky buttery crust, the result is a warm, caramel-infused dessert that perfectly balances sweetness and fruitiness.

Main Ingredients
The main ingredients are apples (preferably firm and tart varieties like Granny Smith), butter,

granulated sugar, puff pastry.

Optional ingredients that can be added for flavor variations include cinnamon, vanilla extract, or lemon zest. However, the core ingredients mentioned above are the essential components for making Tarte Tatin.

Mille-Feuille

Composed of layers of delicate puff pastry alternating with velvety pastry cream, this elegant dessert is a symphony of textures. Its top is often adorned with a glaze or dusted with powdered sugar, adding a touch of sophistication.

Main Ingredients
Some of the main ingredients include puff pastry sheets,pastry cream (crème pâtissière), and powdered sugar for dusting.

Optional ingredients for variations and additional flavors include: Fresh fruits (such as strawberries, raspberries, or mixed berries), whipped cream or chantilly cream, chocolate ganache or drizzle, flavored syrups or fruit preserves for added moisture and flavor.

Ingredients

• 1 package of puff pastry sheets (usually comes with 2 sheets)
• 2 1/2 cups of milk
• 4 egg yolks
• 1/2 cup of granulated sugar
• 1/4 cup of cornstarch
• 1 teaspoon of vanilla extract
• Fresh fruits (such as strawberries, raspberries, or mixed berries)
• Powdered sugar for dusting
• 
  Instructions:

2. Preheat your oven to 400°F (200°C).
   
   

3. Roll out the puff pastry sheets on a lightly floured surface until they are about 1/4 inch thick. Trim the edges to create clean rectangles. Place the pastry sheets on a baking sheet lined with parchment paper.
   
   

4. Prick the surface of the pastry sheets with a fork to prevent excessive rising. Cover the pastry with another sheet of parchment paper, then place another baking sheet on top to weigh it down. This will help the pastry sheets bake evenly.
   
   

5. Bake the pastry sheets in the preheated oven for about 15-20 minutes or until they are golden brown and crispy. Remove from the oven and let them cool completely.
   
   

6. While the pastry sheets are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it just starts to simmer. In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well combined.
   
   

7. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
   
   

8. Once the pastry sheets and pastry cream have cooled, it's time to assemble the Mille-Feuille. Place one pastry sheet on a serving platter or a flat surface. Spread a generous layer of pastry cream evenly over the pastry sheet.
   
   

9. Arrange fresh fruits on top of the pastry cream. You can create a single layer or arrange them to cover the entire surface, depending on your preference.
   
   

10. Place the second pastry sheet on top of the fruits and gently press down to secure the layers.

11. Dust the top layer with powdered sugar for a decorative touch.
    
    

12. Chill the assembled Mille-Feuille in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the layers to set.
    
    

13. Slice the Mille-Feuille into individual portions using a sharp knife and serve. Enjoy!
    
    

Note: Mille-Feuille is best enjoyed on the same day it is assembled to maintain the crispness of the pastry.

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Profiteroles

These petite choux pastry puffs are filled with luscious cream or ice cream and drizzled with decadent warm chocolate sauce. With each bite, the crisp exterior yields a creamy, sweet interior, creating a delightful combination of flavors. Some are also filled with whipped cream, custard, and pastry cream.

Main Ingredients
The main ingredients are unsalted butter, salt, all-purpose flour, eggs, whipped cream, and heavy cream.

Madeleines

These shell-shaped sponge cakes are light and buttery, with a hint of lemon zest. With a delicate texture and a slightly crispy edge, madeleines are perfect for a simple, yet elegant, teatime treat. Its main ingredients are flour, sugar, eggs, almonds, and other nuts.

Main Ingredients
All-purpose flour, granulated sugar, eggs, unsalted butter, melted and cooled, baking powder, and vanilla extract.

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional, for added flavor)
• Powdered sugar for dusting (optional)
• 
  Instructions:

2. Preheat your oven to 375°F (190°C). Grease and flour a Madeleine pan or spray it with non-stick cooking spray.
   
   

3. In a mixing bowl, combine the flour and baking powder. Set aside.
   
   

4. In a separate mixing bowl, beat the eggs and granulated sugar together until light and fluffy, using an electric mixer or whisk. This step helps create the characteristic texture of Madeleines.
   
   

5. Gradually add the melted butter to the egg mixture while continuously mixing. Stir in the vanilla extract and lemon zest (if using) until well combined.
   
   

6. Gradually add the flour mixture to the wet ingredients, gently folding it in with a spatula until just incorporated. Be careful not to overmix, as it can result in tough Madeleines.
   
   

7. Spoon the batter into the prepared Madeleine pan, filling each shell about three-quarters full. Smooth out the tops if needed.
   
   

8. Bake in the preheated oven for approximately 10-12 minutes or until the edges of the Madeleines are golden brown and the centers are set. The cakes should spring back lightly when touched.
   
   

9. Remove the Madeleines from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
   
   

10. Optional: Dust the cooled Madeleines with powdered sugar for an extra touch of sweetness and presentation.
    

11. Serve the Madeleines as a delightful treat with a cup of tea or coffee. Enjoy!
    
    

Note: Madeleines are best enjoyed on the day they are made, as they are at their freshest and have the best texture. However, they can be stored in an airtight container at room temperature for up to 2-3 days.

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Clafoutis

A traditional French dessert originating from the Limousin region, clafoutis features fresh cherries embedded in a custardy batter. Baked until golden and slightly puffed, this rustic dessert captures the sweet juiciness of the cherries in every spoonful.

Main Ingredients
Fresh fruit (traditionally black cherries, but other fruits like berries, peaches, or plums can also be used), eggs, milk, all-purpose flour, granulated sugar, vanilla extract, butter (for greasing the baking dish), and powdered sugar (for dusting, optional).

Soufflé

This airy and delicate dessert starts with a base of flavored pastry cream, lightened with beaten egg whites. Whether a chocolate soufflé or a savory cheese soufflé, the drama of a perfectly risen soufflé is matched only by its melt-in-your-mouth texture.

Main Ingredients
Eggs, granulated sugar, flour, milk, and vanilla extract.

• 4 eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• Butter (for greasing the dish)
• Powdered sugar (for dusting, optional)

• 
  Instructions:

3. Preheat your oven to 375°F (190°C). Butter the inside of a 1.5-quart soufflé dish, ensuring it is well coated.
   
   

4. In a medium-sized saucepan, heat the milk over medium heat until it starts to steam. Remove from heat and set aside.
   
   

5. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
   
   

6. Gradually add the flour to the egg yolk mixture, whisking constantly to combine.
   
   

7. Slowly pour the warmed milk into the egg yolk mixture, stirring continuously to avoid scrambling the eggs. Mix until the mixture is well combined.
   
   

8. Return the mixture to the saucepan and place it over medium heat. Cook, stirring constantly, until it thickens and comes to a simmer. Remove from heat and stir in the vanilla extract. Let it cool slightly.
   
   

9. In a separate mixing bowl, beat the egg whites with an electric mixer or whisk until stiff peaks form.

10. Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to overmix and deflate the mixture.
    
    

11. Pour the soufflé mixture into the prepared soufflé dish. Smooth the top with a spatula.
    
    

12. Place the soufflé dish on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the soufflé has risen and turned golden brown on top.
    
    

13. Once baked, remove from the oven and serve immediately. You can dust the top with powdered sugar, if desired. The soufflé will begin to deflate quickly, so it's best to enjoy it right away.
    
    

Note: The baking time may vary depending on your oven, so keep an eye on the soufflé as it bakes. Avoid opening the oven door during baking, as it can cause the soufflé to collapse.

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   Paris-Brest

   Named after the Paris-Brest bicycle race, this circular pastry showcases a ring of choux pastry filled with praline-flavored cream. Topped with powdered sugar and slivered almonds, the Paris-Brest combines nuttiness, creaminess, and a little crunch in each delightful bite.
   
   Main Ingredients
   The main ingredients for Paris-Brest are flour, butter, water, eggs, almonds, powdered sugar, whipped cream, and hazelnuts.
   
   

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