Names of French cakes. Famous French desserts. Baking bread at home

France is famous not only for its delicious gourmet dishes, but also for its wonderful baked goods. There are a great many recipes for bread and pies in France - with a variety of fillings, sweet and simple, or without them at all. For those who are familiar with French cuisine first-hand, words such as quiche, brioche, profiteroles, croissants and onion pie are not empty sounds at all.

In any French city, even a very small one, the bakery is the most important store. The country's unspoken laws dictate that people eat only the freshest bread and bakery products every day. No real French breakfast is complete without baked goods with a crispy, crispy crust. Some may view the process of kneading dough as a boring task, but this cannot be said about bakers from the land of Cézanne and Maupassant. Creating baked goods for them is a fascinating creativity that brings joy, it is an expression of love for people and their work.

Quiche

The short word means an open pie made from chopped dough. And it is even more correct to call it quiche Laurent, that is, a pie from Lorraine. In this province, there has been a tradition of preparing such pies from the products left over after lunch, and therefore the filling of the quiche, in principle, can be anything - mushroom, meat, vegetable, fish, fruit. Many people prefer to cook it with smoked fish, bacon or smoked poultry.

The difference between quiche and other baked goods is that the filling is filled with a specially prepared mixture of eggs, milk and cheese, and only then it is sent to the oven. The quiche is served hot, garnished with a green salad.

Quiche Laurent with green onions and eggs

Ingredients: flour 200 g, salted butter 100 g
egg 1 piece, ice water 2-3 tbsp. l.

For filling: green onions 300-400 g, eggs 4 pcs.
Salt, pepper to taste, butter 50 g

Preparation: Replace the dough with flour, chopped butter, eggs and ice water. Roll out, place in a mold, cool for 20-30 minutes. Pour a load into the mold (cover the dough in the mold with food paper and add any large legumes, such as beans) and bake for 15 minutes at 200C. Remove the pan from the oven, remove the weight.

Chop the onion and fry in butter until soft (1-2 minutes). Remove the pan from the heat. Add raw eggs to the onion, salt, mix, pour into the pan.
Bake the pie in the oven at 200-220°C until done (15~20 minutes).

Profiteroles

And this name can be translated from French as “profitable”, “useful”. Ladies striving for an ideal figure and on diets are unlikely to find benefit in profiteroles, but gourmets and seekers of a good mood will.

Previously, this was what they called a small monetary reward in France. Now for the whole world, profiteroles are small round-shaped choux pastry products. They usually do not exceed four centimeters in diameter.

Fillings for profiteroles are made from mushrooms, meat, and custard. As dessert they are served with various sweet sauces. In addition, they can serve as an addition to various soups or broth.

Profiteroles with cream cheese and salmon

Ingredients: For profiteroles: 150 g butter,
200 ml water, 1/4 tsp. salt, 4 eggs, 120 g flour

For filling: 200 g lightly salted or smoked salmon
200 g cream cheese, 4-5 sprigs of dill

Preparation: Place oil and salt in a saucepan. Add water. Place on the fire and keep until the butter melts. Remove from heat and stir in flour. Return to the burner and keep on heat, stirring constantly, until the dough becomes homogeneous and begins to pull away from the sides of the pan. Remove from the stove. Add eggs to the dough one at a time, mixing thoroughly after each.

Transfer the dough into a pastry bag and place small buns on a parchment-lined baking sheet. If you don't have a syringe, you can put the dough on a baking sheet using a spoon. Place the baking sheet in an oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.

Let's prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with finely chopped dill. Add fish and mix. Cut off the top of each bun and fill it with filling. Decorate with canned corn and red pepper, it will turn out bright and beautiful. Cover with cut tops and serve.

Briochi

Brioche dough is traditionally kneaded with brewer's yeast and butter. To form the dough into brioche, it is divided into small pieces, formed into balls and then pressed together in groups of four or six.

The French pastry chef Brioche once noticed that butter dough placed in a cold place then rises very quickly in volume if it is squeezed into a narrow baking dish and placed in the oven. And the famous artist and brioche fan Edouard Manet immortalized the brioche on his canvases.

Orange brioche

Ingredients: 450 g premium flour with high gluten content (“bread”) + for kneading
2 packets of instant dry yeast (7 g each)
1 tsp. salt, 2 tbsp. l. fine sugar
zest of 1 orange, 125 g butter (cut into small pieces)
4 tbsp. l. milk, 4 eggs
sunflower oil for lubrication
12 small squares dark chocolate
beaten egg for brushing

Preparation: Sift the flour into a large bowl and stir in the yeast, salt, sugar and orange zest. Cut the butter into pieces and place in a saucepan with milk. Heat over low heat until the butter completely melts. Beat the eggs, then add the melted butter and milk. The oil mixture should be warm, but not boiling. Pour the egg-milk mixture into the dry ingredients. Beat or knead with a spoon until smooth, then knead into a soft dough with your hands.

On a floured board, knead the dough until elastic (5 minutes). Transfer to a large oiled bowl, cover with cling film and leave in a warm place for 1-2 hours until doubled in volume. Knead the dough and knead it.

Remove from bowl and divide in half. Return one half to the bowl, cover with film and place in a cool place. Knead the working half of the dough for a minute and divide into 6 parts. Cut a small piece from each part.

Forming and baking brioche

Place the silicone brioche mold on a baking sheet. Flatten one piece of dough into a circle and place a piece of chocolate in the center. Roll the dough around the chocolate, pinching the open ends inward, to form a ball. Place seam side down in pan and shape the remaining 5 large pieces of dough in the same way. Using your finger or the handle of a wooden spoon, make a hole in the center of the dough circles. Roll small pieces of dough into balls.

Place the dough balls in the center of the circles in the pan, pressing them down lightly. Cover with oiled cling film and place in a warm place - the dough will fluff up and double in size. Remove the cling film and brush the top of the brioche with egg.
Preheat the oven to 220°C, bake for 15 minutes, until golden brown. Turn the brioche out onto a wire rack to cool. Wash the pan, shape the remaining dough into pieces, let rise and bake the second batch of brioche.

Croissants

Small confectionery products, made in the shape of a crescent and baked from puff pastry or yeast dough with the addition of butter, are now called croissants by the whole world with the help of the French. This is even more than just baked goods - it is a national symbol.

There is an interesting story connected with the origin of the croissant. They say that the French borrowed this recipe from the Austrians; it is no coincidence that croissants are also called Viennese pastries. And the legend says that the creator of the croissant is a certain baker who lived in Vienna in the 17th century. During the siege of the city by the Turks in 1683, the baker accidentally heard the enemies trying to dig a tunnel and get into the city. The baker was not taken aback and ran to wake up the townspeople and the guards. The attempt to capture Vienna was successfully stopped, and the baker was asked what reward he would like to receive for his vigilance. And he chose for himself the exclusive right to produce bagels in the shape of a crescent (a symbol of Islam) - in memory of the significant event.

French croissants

Ingredients: dry yeast - 10 g, milk - 50 ml,
flour - 550 g, butter - 35 g, starch - 50 g,
water - 150 ml, for greasing the dough 325 g butter,
egg yolk for the same purpose, and 7 tsp. Sahara.

First of all, the flour is sifted and mixed with baking powder, then a little salt is added, yeast, sugar and the mixture is mixed well. Then milk is poured in a small stream, and softened butter and water are added to the dough. After kneading the dough, cover it with cling film and allow time to rise to double in size. When the dough has risen, press it slightly and put it in the refrigerator for 1.5 hours.

We take out the dough again and, placing it on the table, sprinkle flour on top. Then we divide the dough into three equal parts, first in our minds, and then in practice. Lubricate two of these parts with butter, and leave one as is. Then we begin to tuck one part under the other, as a result you should get something like a book. They begin tucking from the non-greased part. When the dough has been turned, it is again placed in the refrigerator for one hour to harden.

After an hour, the dough is taken out again and the whole process is repeated, then the dough is put back in the refrigerator for half an hour. This procedure is performed at least three times.

After the dough is completely ready, it is rolled out on the table to a thin layer, a circle is made from this layer and divided into 8 equal parts, each of them is rolled into a croissant. The croissants are left for some time to make them more fluffy. Then they are greased with egg yolk and placed on a baking sheet previously coated with butter. Croissants are placed in the oven when the temperature reaches 220 degrees and cooked until they are covered with a golden brown crust.

Macaroni

French almond pastry macaron (fr. macaron) is a delicate and very exquisite delicacy in the form of two thin meringue cookies and a layer of chocolate, ganache or butter cream filling.

History says that macaroni, despite its incredible popularity among the French, was first created around 1533 in Italy by the chef of Catherine de Medici, who was reputed to have a great sweet tooth. Later, having become the wife of the French king, she transported her little “Italian” weakness to France.

Regardless of who first invented these cookies, they began to spread in France towards the end of the 18th century thanks to two Benedictine nuns who baked and sold them solely for the purpose of earning their own food. Taking advantage of the growing demand for macaroni, Parisian street vendors began to sell them en masse, following the nuns.

Macarons acquired their modern appearance only at the beginning of the 20th century, when Pierre Defontaine, the grandson of the founder of the famous Ladurée confectionery, was visited by a culinary muse, and he combined two cookies into one using ganache cream. The cookies were transformed into a cake called ‘le macaron parisien’ (Parisian macaroni). This delicacy immediately became a “bestseller” of the Ladurée confectionery chain.

Sweet and sour Macaroni

Sweet and sour Macaroni is a special treat. They are good served with tea, as a main dessert, or simply as an afternoon snack.

Ingredients: egg whites (5 pieces); about 210 g of powdered sugar;
almonds, ground in a coffee grinder,
You should get about 125 g of almond powder; sugar 35 g;
½ spoon of salt and a whole tablespoon of freshly squeezed lemon juice;
Also, to make the dessert brighter, you need to purchase yellow food coloring (liquid), twenty drops of such coloring will be enough;

For the filling (ganache) you need to prepare: egg yolks - a couple,
starch – 40 g, butter – 30 g, lemon – steam, granulated sugar – 40 g.
Mix sugar and almond powder in one container. Sift the dry mass.

Beat the whites vigorously into an airy foam, slowly combining with salt and lemon juice, then gradually adding granulated sugar to form a homogeneous elastic mass. Add food coloring drop by drop. Then pour the dry powder mixture into the liquid mass. Gently mix everything together until smooth.

Pour the resulting mixture into a pastry bag, using a round nozzle, squeeze out the viscous mixture in small circles onto a baking sheet lined with two layers of parchment. Leave the baking sheet with the dough circles for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when you press the confectionery product. Sometimes it may happen that the crust will take quite a long time to form, then leave the cakes on the baking sheet overnight.

Place the cakes in an oven preheated to 150°. It is better to grease the parchment with oil first. Once after 8 minutes, you can open the oven and turn the baking sheet over so that the cookies bake evenly.

The filling or ganache is prepared as follows:

Starch is diluted in water, about 200 ml + add oil;
put the starch mixture on the fire and bring to a boil, and then cool;
turn the lemons into a zest mass in a blender, combine with sugar and egg yolks, use a mixer to mix everything together with the starch mixture until a thick cream is obtained; Spread the resulting lemon curd onto one half of the cake and cover with the other half;
It's ideal to refrigerate the cookies for a few hours!

Another variety of French Macaroni is raspberry. To prepare the filling, professionals use “Fraises tagada” candies in the filling recipe. These desserts are the most popular in France, selling 1 billion a year. The candies taste like light marshmallows; the candies are sprinkled with sugar on top. You can bake pasta with coconut, as well as with other fillings.

For brighter colors, purchase various food colors, this will surprise your guests and family. For the filling you can use any berries from which purees, fruits and creams are obtained. You can add fruit and cream liqueurs to the ganache, use different types of chocolate and coffee. Vanilla, mint, banana, blueberry or exotic Macaroni will definitely become your signature dish, and you will be known as a creative and original housewife.

French baguette

When foreigners are asked to explain what a French bread is, the famous French baguette immediately comes to mind. Translated from French, this crispy, airy product means “rod, stick.” A classic baguette weighs 250 grams and is, indeed, shaped like a stick. Its characteristic feature is a crispy crust on the outside and a soft core.

The time of appearance of this type of bread is considered to be the 20s. At this time, a law was passed in France according to which bakers had no right to start work before 4 o'clock in the morning. In this regard, bakers had to look for ways to quickly bake bread. That's why the baguette has become so popular, requiring much less time to rise and bake than regular bread.

It is more convenient not to cut the baguette, but to break it with your hands. The peculiarity of this type of white bread is that it becomes stale by the end of the day. The next day, the French soak it in broth or coffee.

French baguette in the oven

Ingredients: dry yeast – 10 g; sugar – 2 teaspoons;
salt – 2 teaspoons; warm water – 400 ml; flour – 500 g;
butter – 1 tbsp. spoon

Preparation: How to bake a French baguette?
Pour some warm water into a saucepan, add sugar, yeast and a few tablespoons of flour. Mix everything, cover with a towel and leave for 15 minutes until a white foam forms. Then add the remaining water to the dough, add flour and salt. Add melted butter and knead elastic dough. Remember that the less you knead the dough, the more porous your baguette will be.

Next, we form real French baguettes: long and narrow loaves with several oblique parallel cuts. Place them on a baking sheet sprinkled with flour, cover with a towel and leave to rise in a warm place for 30 minutes. Preheat the oven to 200°C and place a container of water on the bottom of the oven to generate steam. Bake the baguettes for 10 minutes. Then remove the container and continue baking the bread for another 15 minutes until golden brown. You can serve sliced ​​or with filling.

France is known throughout the world not only for its exquisite gourmet dishes, but also for its delicious baked goods. French pastries amaze with their diversity and are the pinnacle of the country's culinary art. It’s rare that anyone can resist the wonderful aroma and delicate taste of fresh confectionery.

French desserts are probably the best thing about French dishes. If you try French desserts at least once, you will remain a connoisseur of all French cuisine for the rest of your life.

But even if you always eat only French food, life is not enough to try everything. Moreover, some of the confectionery products can be prepared directly in France, since our country does not have the necessary products.

Everything made in France is made with love, and so are the desserts. These dishes can be prepared to impress your loved one. You can also stand at the stove together and create a masterpiece together.

The main desserts of the French village are Clafoutis - these are desserts with berries. Fresh berries contain a wide variety of vitamins and minerals. Although it would be stupid to constantly offer raspberries, blackberries or blueberries. Thus, it is possible to prepare various dishes from these berries. The French, for example, came up with the idea of ​​preparing clafoutis, which are very simple in their execution and in essence. This dish is a rustic dish and is something between a pie and a sweet casserole. Examples of French dessert are also chocolate truffles, creme brulee, profiteroles and others.

Ingredients:

• fresh raspberries – 0.5 kg
• granulated sugar – 5 tbsp.
• wheat flour – 100 g
• salt - a pinch
• chicken eggs – 4 pcs.
• milk – 2 cups
• melted butter - 1 tbsp.
• ice cream sundae – several scoops

First you need to add three tablespoons of sugar to fresh raspberries. If you don't have fresh raspberries, you can use frozen ones. Prepare a deep bowl and mix flour, two tablespoons of sugar and a pinch of salt in it. Beat the eggs thoroughly and add to the flour. You also need to add milk and butter, but the butter should be melted before use. Mix everything in a bowl until smooth, cover with a towel and leave for a while at room temperature.

At this time, drain the juice from the raspberries. Ah, place the berries on the bottom of the mold, just grease the mold with butter before doing this.

Then you need to fill the raspberries with dough. Preheat the oven to 200 degrees and place the pan with the pie to bake for about 20 minutes. Then reduce the temperature in the oven to 180 degrees and bake for another 20 minutes until golden brown. This pie should be served with a scoop of ice cream.

French chocolate dessert

Ingredients:

• heavy cream – 300 ml
• vanilla - 1 pod
• dark dark chocolate – 250 g
• chocolate – 200 g
• cocoa powder - as needed

First of all, pour the cream into a saucepan, add the cut vanilla pod and put on fire. When the cream boils, remove it from the heat and remove the vanilla pod. Leave the cream to cool.

At this time, you need to melt 250 dark chocolate in a water bath. and put it in the refrigerator to harden. When the mixture hardens, you need to roll into small balls. Then melt another 200 grams of chocolate and carefully dip each ball, and then immediately roll it in cocoa powder.

Place the finished candies in the refrigerator to harden for a while.

Classic dessert with mascarpone

Ingredients:

• puff pastry – 250 g
• mascarpone cheese – 500 g
• natural fermented milk yogurt – 2 jars
• powdered sugar – 100 g
• vanilla - as needed
• butter for frying
• strawberries - several pieces

The puff pastry needs to be laid out on the table and rolled out in one direction. Cut out nine identical squares. Melt butter in a frying pan. Sprinkle the dough with sugar and place it in the pan. on both sides until golden brown. Place the finished squares on a paper towel and cool.

To prepare the cream, you need mascarpone, powdered sugar, yogurt and a little vanilla. First you need to put the first cake layer, put strawberries on it, fill it with cream and cover with the second cake layer.

Ingredients:

• apples – 4 pcs.
• water – 200 ml
• granulated sugar – 100 g
• juice from lemons – 2 tbsp.
• corn starch – 2 tbsp.

First you need to peel the apples, cut out the core and cut the pulp into small pieces. Then put the apples in a saucepan, cover with sugar, add water and cook. When the apples are soft, add cornstarch and lemon juice and leave to cool. Beat the whole mass with a blender and place in bowls. Place the apple dessert in the refrigerator to harden before serving.

Nut dessert

Ingredients:

• milk – 1 l
• cream – 0.5 l
• chopped nuts – 1 cup
• rice flour - 3 tbsp.
• granulated sugar - to taste
• vanilla
• lemon zest

First you need to dilute the flour in a glass of cool milk. Combine the rest of the milk with the cream, stir and bring to a boil. As for nuts, you can use various nuts - almonds, walnuts, hazelnuts and any others. Grind the nuts and add to the milk and cream. Then evenly and slowly pour in the milk and flour, stirring constantly.

Then add sugar and all other spices and cook over low heat until thickened, just do not allow it to boil.

Simple French dessert

Ingredients:

• heavy cream – 150 g
• milk – 50 ml
• natural ground coffee – 9 g
• egg yolks – 2 pcs.
• granulated sugar – 1 tbsp.

The milk needs to be poured into a saucepan and set to cook. When the milk and coffee boil, leave it to cool.

Grind the yolks with sugar and add coffee milk to them. Put everything on the fire and cook until thickened.

Whip the cream and add a mixture of coffee milk and yolks to it. Mix everything and put it into molds, and then put it in the freezer to freeze.

Ingredients:

• heavy cream – 50 ml.
• dark chocolate – 100 g
• butter – 15 g
• chicken eggs – 2 pcs.
• granulated sugar – 1 tbsp.
• lemon juice - a few drops

First you need to prepare clay molds and grease them with butter and sprinkle with sugar.

Beat chicken eggs with sugar and mix with dark chocolate melted in a water bath. Whip the cream and add to the previous ingredients. Also add lemon juice and mix everything thoroughly. Place in greased pans and place in a preheated oven. When the soufflé is ready, take it out and eat it immediately, as the soufflé will settle after 15 minutes.

Vanilla dessert

Ingredients:

• yolks – 8 pcs.
• granulated sugar – 0.3 cups
• heavy cream – 2 cups
• vanilla sugar – 1 tsp.
• granulated sugar for caramel – 3 tbsp.

First you need to preheat the oven to 180 degrees. Then combine the yolks with sugar and beat until smooth. Then add heavy cream and vanilla sugar. You can use vanilla extract or vanillin, only on the tip of a knife, as the vanillin will be more concentrated.

Prepare the molds and pour the entire prepared mixture into them. Pour water onto a baking sheet and place the molds in the water. Place the pan in the oven for 50 minutes.

When finished, the dessert will have hard edges and a runny middle. Remove the creme brulee from the oven and cool in the pan. Before serving, sprinkle sugar on top and place in the oven with top heat for a few minutes.

Cherry dessert

Ingredients:

• cherries – 700 g
• chicken eggs – 4 pcs.
• flour – 100 g
• milk – 400 ml.
• granulated sugar – 150 g
• butter – 2 tbsp.
• cherry liqueur – 2 tbsp.
• salt - a pinch

Cherries should be mixed with 100 g of granulated sugar and left for a while. Combine the rest of the sugar with flour and salt. You also need to add 200 ml of milk, eggs and butter, and then mix everything until smooth.

After this, you need to add the rest of the milk and leave for about 20 minutes, and then add the cherry liqueur. The oven should be preheated to 200 degrees, and the baking dish should be greased with the remaining butter and sprinkled with sugar.

Drain the juice from the cherries and place on the bottom of the mold, and pour the prepared dough on top. Place the pan with the clafoutas in the oven and bake for about 15 minutes. Then reduce the temperature to 180 degrees and bake for about 25 minutes.

Ingredients:

• butter – 100 g
• wheat flour – 100 g
• water – 1oo g
• chicken eggs – 4 pcs.
• salt - a pinch
• butter for cream – 200 g
• condensed milk – 100 g

Pour water into a saucepan, add salt and butter, and then bring everything to a boil. Then add flour and immediately turn off the heat. After this, knead the dough until the dough sticks to the sides of the bowl. Add eggs one at a time and beat constantly with a mixer.

Line a baking sheet with parchment paper and spoon out the dough using two spoons. The dough should form balls. You just need to lay it out so that there is free space between the balls, as the dough will double in size. Place the balls in the oven preheated to 200 degrees for 10 minutes. When the balls are ready, they will turn golden brown.

At this time, you need to prepare the cream. To do this, beat the softened butter until white and add condensed milk in small portions, whisking constantly. Using a pastry syringe, fill the profiteroles with cream.

Light French dessert

Ingredients:

• egg whites – 4 pcs.
• granulated sugar – 200 g
• salt - a pinch

The whites must first be cooled and then beaten with a mixer, gradually adding granulated sugar and increasing the speed of the mixer. After whipping, you should get a dense foam. This foam should be placed in a pastry bag or syringe, and then squeezed onto a baking sheet covered with parchment paper. The oven should be preheated to 200 degrees and bake the meringues for 5 minutes, then reduce the heat to 100 degrees and bake for another 50 minutes without opening the oven.

Dessert with cream

Ingredients:

• egg whites – 3 pcs.
• granulated sugar – 4 tbsp.
• egg yolks – 3 pcs.
• granulated sugar – 60 g
• milk – 500 ml.
• vanillin - to taste

The whites must be thoroughly beaten with sugar until stiff foam. Milk must be mixed with vanilla and put on fire. Heat the milk a little, and then spoon the whipped whites into the warm milk. After two minutes, turn the whites over to the other side and keep them in the milk for a little longer. Then place the balls on a paper towel, cool and put in the refrigerator.

To prepare the cream, you need to beat the yolks with sugar and, without stopping whisking, add milk. Then the cream must be put on low heat, stirring constantly until it thickens. The finished cream should be placed in the refrigerator, and before serving, place egg white balls into the cream.

I am often asked what I love most about France. Usually I have to go into lengthy explanations about architecture, nature, living standards, French cuisine, but today I’ll tell you a secret: the main thing for me is DESSERTS! So light and airy, sweet and tart, with alcohol and fruit... Therefore, today I decided to introduce you to the most popular French sweets and tell you the history of their origin.

Ils flottante

This protein soufflé, surrounded by vanilla custard, topped with caramel and sprinkled with nuts, got its name - a floating island - for good reason. You can prepare the old French dessert at home: you only need milk, egg yolks, sugar and a vanilla stick.

Fondant au chocolate

Fondant au chocolat is a melt-in-your-mouth chocolate dessert with a moist center. It cannot be confused with a regular cupcake or pie due to its soft texture, gradually turning into melted chocolate from the crust to the center. Fondant was born not so long ago - just in 1981, and its author was the chef Laguille, who received three Michelin stars. The secret of his technology lies in the combination of delicate sponge cake and ganache, which is pre-frozen in the freezer and placed in the dough.

Clafoutis

The main ingredient of clafoutis is cherries baked in a liquid egg batter, slightly reminiscent in taste of our pancakes. This delicious dessert came to us from the Limousin province. Now it seems to us something refined, but a couple of centuries ago clafoutis was considered a typical country dish.

Crème brûlée

The taste of delicate vanilla cream under a crispy caramel crust is known throughout the world. The recipe for this ancient French dessert was first mentioned at the end of the 17th century: chef François Messialo prepared it to surprise the Duke of Orleans.

Mousse au chocolate

Invented by the artist Toulouse Lautrec in 1894. Only in those years was it common to call the famous dessert chocolate mayonnaise. This porous, airy cream can bring even the most demanding gourmet to the pinnacle of bliss, although its recipe is very simple: you just need to mix melted chocolate and eggs. The main trick is to beat the whites and yolks separately.

Tarte aux fruits

Tarte aux fruits is a classic open-faced pie that combines a thin layer of shortcrust pastry with a generous layer of fruit: apples, apricots or strawberries. The most common tart in France is the tart, especially popular in the autumn season.

Croissant

Who among us is not familiar with this crescent-shaped bun made from puff pastry flavored with butter? Moreover, note that real French croissants are always baked without filling. Afterwards they are cut in half and eaten with aromatic confiture. This dessert was brought to France by Marie Antoinette of Austria. In 1839, the first Austrian bakery was opened on rue Richelieu, and croissants immediately captivated the locals.

Macarons

For many, pasta (yes, exactly pasta) has become a real symbol of France. However, traditional fluffy almond flour cookies with a fluffy layer of cream are very different from the Parisian version of the dessert, which has become so popular among tourists. The history of the appearance of pasta is still not known. According to one version, this dessert was invented in Italy, and it came to France thanks to Catherine de Medici. There is also a legend about two nuns who glued two cookies together to outwit strict dietary rules.

Éclair

French eclair is another calling card of the most delicious country in the world. This hearty dessert made from choux pastry in the shape of lady fingers with vanilla or chocolate cream is so different from its Russian counterpart that for a long time I didn’t want to try real eclairs. This dessert appeared at the turn of the 19th century with the light hand of Marie-Antoine Carême, the famous pastry chef of the royal family.

Opera

The complex almond sponge cake "Gioconda" with coffee filling and chocolate glaze was invented by Sivak Gavillon in 1955. Its taste was so multifaceted and refined that it reminded the pastry chef’s wife of the famous Opera Garnier. But there is another legend, according to which the recipe for “Opera” was invented in the theater itself in 1890. The rich coffee notes of the dessert were supposed to invigorate the audience to watch the final acts.

I hope that my article was not only tasty, but also useful))) What French desserts would you like to try? Write in the comments about your favorites or add to my list - I’m always happy to dialogue with you)

France has always been a leader in the culinary industry. It is famous for its bread, cheeses, and haute cuisine. They've done more for cooking here than you can imagine! Many complex dishes were brought to perfection, in addition, many types of wines, champagne appeared here, and, finally, the best desserts in the world were invented. From colorful macarons to fudgy custard tarts, here are 27 of the most delicious foods you should try while traveling.

Creme brulee

This custard dessert is topped with a layer of crunchy caramel. It is popular all over the world, but it appeared in France. Every traveler should try it, especially if you have a sweet tooth!

Profiteroles

These are puff pastry balls filled with sweet whipped cream or ice cream. They are served in restaurants, topped with thick chocolate cream before serving. If you buy profiteroles at a bakery, most likely they will be without chocolate, but no less tasty.

Souffle

The soufflé can be either salty or sweet, it all depends on what ingredients you use. Soufflés are usually served in single-serve ramekins, but you can order several varieties and share them over lunch with friends or a loved one.

Macarons

This popular dessert features two macaroons combined with buttercream, chocolate or jam. He appeared in France. Many French bakeries are present in other countries, but nothing compares to the taste of this dessert prepared in its homeland. If you love light desserts with a delicate taste, macarons are created especially for you.

Chocolate buns

Eat them for breakfast, for dessert, for an afternoon snack: these chocolate croissants are so delicious you can eat them at any time of the day. However, the French themselves prefer to eat such pastries with their morning coffee.

Tarte Tatin

These are fruit upside-down baked goods, most often made with caramelized apples and puff pastry. It became famous thanks to the hotel of the same name, but a similar dessert is served throughout the country. There are also options with other flavors.

Millefeuille

The name describes the layered nature of this pastry, which combines puff pastry with custard. This dessert is somewhat reminiscent of Napoleon, common in the CIS countries.

Pancakes

Like soufflé, pancakes can be savory or sweet. If you decide to have a pancake for dessert, expect toppings like Nutella, sugar and butter, and fruit. The French also prepare pancakes for the New Year. Anyone who can eat a small stack guarantees good luck for the entire next year.

Madlenki

These are small biscuit cookies, often flavored with lemon zest. Shell-shaped biscuits are often eaten plain, but are sometimes served with jam or sprinkled with coconut. Thanks to Proust, they became a legend.

Eclairs with chocolate

These oblong choux pastries are perfect when served with chocolate cream and a rich chocolate glaze. It is ten times tastier than similar options from other countries. Eclair can be tasted throughout France.

Snails with chocolate and pistachios

The snail-shaped dessert is an original pastry filled with melted chocolate and pistachios in puff pastry. An ideal choice for those who cannot decide to try real snails. Of course, they are not in the dessert.

Paris-Brest

This cake was created in memory of the bicycle race from Paris to Brest in 1910. It consists of a delicious nut cream between two pieces of round choux pastry.

Chocolate

According to many, chocolate is ideally prepared in France. Find a local bakery and see for yourself if this is true. Chances are you won't be disappointed at all.

Petit fours

These are small cakes that are often sold in different flavors and varieties. These tiny desserts are ideal for tasting baked goods: without a lot of calories, you can taste several delicious dishes at once.

Clafoutis

This is a pudding-like dessert that is most often made from cherries. It comes from the Limousin area, so if you're in the area, be sure to try this original pie.

Kun-aman

The famous pie from Brittany is a sweet and crispy pastry. It uses bread dough, sugar and a large amount of butter. The fluffy pie tastes like a caramelized croissant. This is definitely worth a try even for those who don’t consider themselves to have a sweet tooth!

French lemon tart

Lemon tart or pie has a refreshing and creamy taste. It is prepared in all regions of the country, so be sure to try it during your vacation, wherever you find yourself.

Canele

These little vanilla and rum flavored cakes are filled with cream on the inside and covered with a caramel crust on the outside. They are especially popular in the Bordeaux region, but can be spotted in other bakeries and pastry shops throughout the country.

Beignets

These Lyon donuts are also called “angel wings.” They are usually eaten a few days before Lent, but donuts can be purchased at other times of the year. Like donuts in other countries, these are pieces of deep-fried dough sprinkled with powdered sugar.

Esfahan

Some may think that this is just a fancy version of a macaron, but it is actually a completely different cake. This dessert is much larger than a traditional macaron, plus it features unusual flavors of raspberry, rose and lychee, and is often decorated with fresh fruit. All major pastry shops have their own version of this legendary cake.

Kuglof

Baking of this type did not appear in France, but here they are made simply perfectly. Kuglof is a light sponge cake, sometimes topped with chocolate, but most often made with raisins, almonds and cherry brandy. Such desserts can be found in pastry shops all over the country, they are not at all expensive, so do not deny yourself the pleasure of getting to know this mouth-watering dish.

Mont Blanc

Mont Blanc is so called because of its resemblance to the mountain. It's a tall mound of thick cream made from sweet roasted chestnuts, topped with whipped cream and powdered sugar.

Cream caramel

A delicate custard base and a thick layer of caramel make this dessert similar to crème brûlée. It is worth noting that the difference is that the caramel on top is soft, not crispy.

Chocolate mousse

It may seem dense, but in fact the French mousse is airy and very light thanks to the special whipping technology used by local chefs. This dessert will allow you to enjoy the taste without being too heavy.

Meringues

These delicate, light desserts are made from beaten egg whites with sugar and flavored with almonds, vanilla or lemon. To try traditional meringues, find a pastry shop that uses a large spoon rather than a pastry sleeve to make them.

Flotant

This dessert is a meringue nestled in crème anglaise. Some cafes serve it with alcohol-soaked biscuits and jam.

Mendiants

These delicate chocolate discs are usually topped with figs, hazelnuts, raisins and almonds. You can find mendiants with pistachios, dried fruits, candied fruits and seeds.