Someone said French desserts? Remember these three words: Fluffiness, creaminess and delicacy because they are the key that will make you fall in love with French desserts. Unsurprisingly, the word “dessert” finds its origins in the French term dessevir (la table) which means “to clear the table.”
Today, almost four centuries after desserts started to become popular, French cuisine is still treating people from all over the world with delightful desserts. No matter whether you are eating a flaky, fruity and layered pastry, an airy and bubbly mousse or a light and traditional éclair, there is only one word to describe these sugary pleasures: happiness.
Hold onto your berets! Keep reading and find the finest and EASIEAST French dessert recipes! These are my very favourite desserts and I would love to share my personal recipes with you: easy to cook and divine to eat! Impress your guests with a delicious French touch!
The world-wide famous thin French pancakes are perfect for the most daring “cooks” as they can be sweet, savoury and be filled with anything you like! Although the best known and classic French crêpes are those called crêpes Suzette, served with an orange, butter and sugar sauce, I recommend you to follow the basic recipe and let your imagination run wild! It is crepes time..Ingredients: 1 cup all-purpose flour A pinch salt 2 cups milk 3 eggs 2 tablespoons of unsalted melted butter 1 tablespoon of sugar (optional) Preparation: Mix all the ingredients in a blender until smooth. Heat a pancake pan (or a 12-inch normal frying pan or skillet) and coated very lightly with butter. Pour the batter and swirl to cover the bottom of the pancake pan (approximately 1/3 cup per crêpe). Cook for 2 minutes, until golden and flip it over. Cook for another minute. Put the crêpe in a plate. Repeat with remaining batter and enjoy!
- The twist: add a splash of anisette and lemon zest to the batter
- Why not try? Mille Crêpe. By layering 12 thin crêpes and using your favourite filling you will have a delicious crêpe cake!
2. Fondant au chocolat
Never a spoonful of heaven has been so tempting. The fondant au chocolat is the DESSERT for chocoholics: warm rich chocolate cake with a molten chocolate heart. Could it get better? Yes! The recipe is a piece of (chocolate) cake! A desert everybody will agree on !Ingredients: 115 g chocolate ⅔ cup butter 4 eggs ⅔ cup sugar ½ cup flour Preparation: Grease 6 small moulds. Beat the eggs and sugar until thick and beat the flour in. Melt chocolate and butter in a water bath and allow it to cool before adding it to the eggs and flour mix. Cream everything together. Pour into the moulds. Preheat the oven to 200°C. Then bake for 10-12 minutes or until the top is set. Indulge yourself! Add a British touch by dropping some berries on top!
3. Tarte tatin
French desserts are delicate masterpieces, but what happen when you create a whole nation signature dessert by accident? That is the case of the tarte tatin. The puff pastry crowned with golden apple-sticky-sweetness was created by one of the owners of the Hotel Tatin when unintentionally caramelized apples for too long. Turn your dessert upside-down!Ingredients 1 sheet puff pastry 100 g butter 100 g brown sugar 6 apples approximately (green or golden), peeled, cored and halved Preparation: Melt and heat the butter and sugar together in an ovenproof frying pan until you get a golden (not too dark) caramel. Arrange the apple halves nicely and tight in the pan with the caramel. Cover the apples with the puff pastry sheet, tucking the edges into the pan. Transfer into a preheated oven (200°C) and let it bake for 25-30 minutes. Before removing from the pan let it set for 10 minutes. Invert a plate over the pan and turn it over.
4. Crème Brûlée
Well, let’s be honest, vanilla custard is always a success. Why not adding some creaminess to the English custard and top it with caramelized sugar to enjoy the classic crème brûlée (literally meaning “burnt cream”)? : Simple and tasty. The sugar crust is the key, so get the flame going!Ingredients 5 egg yolks 5 tablespoons white sugar 1 tablespoons brown sugar 1 vanilla pod (or 1 tsp. vanilla extract) 250 ml double or heavy cream Preparation: Whisk together the egg yolks and 4 tablespoons of white sugar until smooth. Stir in the vanilla and the cream. Pour the mixture into 4 ramekins and place them into a roasted pan filled with water (up to the half of the ramekins). Bake in a preheated oven (150°C) for at least 45 minutes. Take them from the water y place them in the fridge for 2 or more hours. Now mix the remaining white sugar with the brown sugar and sprinkle it over the top of the custard and caramelise with a chefs’ blow-torch or quickly under the grill.
Ouh là là ..Get ready for the finest treat! Monsieur Macaron is here. The posh French cookie sandwich is brittle on the outside and chewy on the inside. Invented at the popular Parisian pastry shop Ladurée, macarons have the reputation of being very difficult to make (maybe because of their exorbitant price) but this is more a like a myth to me. If you follow my basic tips, you will get it just parfait!Ingredients ⅔ cup almond meal 3 egg whites 1 ½ cup icing sugar 5 tablespoons granulated sugar Filling Preparation: Grind the icing sugar with the almond meal and sift it twice into a bowl. Whisk the egg whites with a hand mixer and when foamy add the icing sugar. Beat for two more minutes until stiff. With the help of a spatula fold the almond mixture gently in the mix to a paste. Put the batter into a pastry bag and pipe little rounds on a parchment sheet previously place on an oven tray. Tap the baking tray to settle the paste. Leave the mixture rounds to dry for 30 minutes. Preheat the oven (150°C) cook for 14 minutes and remember to open the oven half way through cooking to allow any steam to escape. Close the door and finish the cooking. Take them out the oven and let them cool in a cake rack. Prepare the filling you like (butter cream, chocolate spread, jam…) and assemble your macarons. Et voilà!
There is no reason to be scared! French cooking is all about following the rules, no need to have particular built-in skills. Have your happy-dessert ending with these French recipes and be tempted by 5 little sweet sins!
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