Discover how to prepare delicious traditional French desserts
French cuisine is recognized worldwide for its sophistication and refined techniques, combining high-quality ingredients. From simple, rustic dishes to complex creations, French cuisine emphasizes flavor, presentation, and balance of ingredients. Classic desserts, for example, are a living reflection of this rich culinary heritage, showcasing the diversity and mastery of its pastry making.
Below, check out 5 recipes for typical French desserts!
madeleines
ingredients
- 100 g of butter
- 100 g of sugar
- 2 eggs
- 1 teaspoon extract vanilla
- 1 teaspoon lemon zest
- 100 g of wheat flour
- 1/2 teaspoon baking powder
- 1 pinch of salt
- Powdered sugar for dusting
- Butter for greasing
Preparation method
Melt the butter in a saucepan over low heat and let it cool. In a bowl, whisk together the eggs and sugar until light and fluffy. Add the vanilla extract and lemon zest and mix well. In a separate bowl, sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg and sugar mixture, stirring gently until combined. Add the melted butter to the mixture, stirring gently until fully incorporated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Grease a madeleine mold with butter and add the batter, filling each cavity 1/4 full. Bake in the preheated medium oven for 10 minutes, or until the edges are golden and the centers of the madeleines are slightly firm to the touch. Remove from the oven and unmold. Allow to cool and dust with powdered sugar. Serve immediately.
Creme Brulee
ingredients
- 350ml of cream
- 1 teaspoon vanilla extract
- 5 egg yolks
- 100ml of milk
- 100 g of sugar
- Sugar for caramelizing
- Hot water
Preparation method
Place the cream, milk and vanilla in a pan. Stir and cook over low heat until small bubbles form around the edges, without boiling. Remove from heat and set aside. In a bowl, beat the egg yolks and sugar until smooth. Gradually add the warm cream to the egg yolk and sugar mixture, stirring constantly.
Divide the mixture into individual bowls, place them in a deep baking dish and fill it with hot water to half the height of the bowls, creating a bain-marie. Bake in a preheated oven at medium temperature for 40 minutes, or until the custard is firm around the edges but still slightly wobbly in the center.
Remove the bowls from the bain-marie, let them cool completely, then refrigerate for at least 2 hours. When ready to serve, sprinkle a thin layer of sugar over each crème brûlée and use a blowtorch to caramelize the sugar until it forms a crispy golden crust. Serve immediately.
macarons
ingredients
macarons
- 200 g sifted icing sugar
- 100 g of flour almonds sifted
- 3 egg whites
- 50 g of granulated sugar
- Food coloring to taste
Filling
- 200 g semi-sweet chocolate
- 200ml of cream
Preparation method
macarons
In a bowl, mix the powdered sugar and almond flour until smooth. In another bowl, beat the egg whites until stiff and gradually add the granulated sugar, stirring gently. Add the powdered sugar and almond flour mixture to the beaten egg whites, stirring gently until the mixture is smooth and forms a ribbon that slowly detaches from the spatula. Add the food coloring and stir gently.
Place the mixture in a piping bag fitted with a round nozzle. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each circle. Let the macarons sit at room temperature for 1 hour, or until a thin film forms on the surface and they no longer stick to your fingers when lightly touched. Bake in a preheated medium oven for 18 minutes, or until the macarons release easily from the pan.
Filling
In a saucepan, place the cream and chocolate and heat over low heat, stirring constantly, until you obtain a smooth and shiny cream. Let it cool.
Assembly
Once the macarons are completely cool, put the chocolate ganache in a piping bag. Spread a small amount on the flat side of a macaron and cover with another macaron, forming a “sandwich”. Repeat with all the macarons. Serve immediately.
profiteroles
ingredients
Pasta
- 125 ml of water
- 125 ml of milk
- 100 g of butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 150 g of wheat flour
- 4 eggs
Filling
- Ice-cream vanilla to taste
Roof
- 200 g semi-sweet chocolate
- 200ml of cream
Preparation method
Pasta
Place the water, milk, butter, sugar, and salt in a small saucepan. Place over medium heat and stir until it begins to boil. Add the flour and stir until the mixture comes out of the pan. Transfer the mixture to a bowl and let it cool for a few minutes. Add the eggs, one at a time, stirring well after each addition until the mixture is smooth and glossy.
Place the mixture in a piping bag with a large, smooth nozzle. On a baking sheet lined with baking paper, make small mounds of mixture, leaving space between them. Place in a preheated oven at 200°C for 15 minutes. Then lower the temperature to 180°C and bake for another 25 minutes, or until golden and dry. Leave to cool completely.
Roof
In a saucepan, place the cream and chocolate and heat over low heat, stirring constantly, until you obtain a smooth and shiny cream. Let it cool.
Assembly
Cut the profiteroles in half and fill them with a scoop of vanilla ice cream. Replace the lid and drizzle with the chocolate glaze. Serve immediately.
Canelé
ingredients
- 500 ml of milk
- 50 g of butter
- 1 teaspoon vanilla extract
- 100 g of wheat flour
- 250 g of sugar
- 2 eggs
- 2 egg yolks
- 60ml of rum dark
- Butter for greasing
Preparation method
Place the milk, butter and vanilla in a saucepan. Stir and heat over low heat until it starts to boil. Remove from heat and let cool. Sift the wheat flour and sugar into a bowl. In another bowl, beat the eggs and egg yolks until smooth. Gradually add the egg mixture to the flour and sugar mixture, stirring until smooth. Then slowly add the warm milk to the mixture. Stir until smooth. Add the rum and stir again.
Cover the bowl and refrigerate for 24 hours. Grease the canelé molds with butter. Mix the mixture again and fill the molds 3/4 full. Place in a preheated oven at 220°C for 10 minutes. Then lower the temperature to 180°C and bake for another 50 minutes, or until the canelés are dark and caramelized on the outside, but soft on the inside. Let cool for a few minutes and unmold. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
