Classic French Desserts

Written by Erica Paredes

The only thing better than a great meal is knowing that you will have an equally great and very sweet ending to it. The French love their food, and dessert is no exception. France has invented some of the most well-known desserts in the world and a lot of them are now made all over the world.

Here are some of France's sweet contributions to our discerning palates.

Crepes - These thin, moist pancakes are sold as street food in France and at certain restaurants in other parts of the world. They are usually filled with fruit or chocolate spread, or even just simple butter, sugar and lemon and folded over and finally, topped with powdered sugar or whipped cream. Savory versions are also available and an act as a meal in itself but who can resist a nice crepe filled with creamy Nutella?

Mousse - The most popular flavor for this dessert is, of course, chocolate, but it is also quite popular to see vanilla, strawberry or other fruit flavors on the menu. A mousse is a creamy and fluffy dessert made out of egg whites and cream or milk. It can be eaten on it's own or as a cake or pie.

Tarte Tatin - This upside down apple tart is made out of apples caramelized in butter and sugar and then baked until crispy and sticky. It is relatively simple to make but must be watched in order to make sure you don't burn your sugar. Not traditionally French, but this is great served warm with a scoop of vanilla ice cream.

Soufflé - Souffles are every cooks biggest challenge! Made out of similar ingredients as mousses, this must be whipped, baked and served at very precise times, otherwise it could collapse or generally just not turn out as it is supposed to. The consistency of this dessert is very moist, even creamy in the middle and fluffy like a sponge cake in the outer layer.

Crème Brûlée - This dessert is usually associated with high end restaurants, but in reality, it is pretty easy to make. It is akin to making crème caramel, except the custard is topped with sugar and torched until it forms a hard crust, as opposed to crème caramel's soft topping.


Dr. Jean-Michel Cohen
is the founder of The Parisian Diet, which is about the pleasure of eating and being able to eat all types of food.

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