Famous French Desserts
There are many famous French desserts. In France and Belgium, you can buy most of them in a pâtisserie. Specializing in pastries and confections, pâtisseries employ a pastry chef or pâtissier who is highly trained. An apprenticeship and written exam are required.
You may not be a pâtissier but we have chosen a few Famous French desserts to try at home.
I learned how to make Macarons from this wonderful book. Click Here! They can be a tad tricky, however the step by step instructions will make it easy for you. There are some great flavors - my kids particularly loved the lemon and I liked the coffee.
For a light melt in your mouth French dessert, try French macarons. Egg white and almond based, they originally were introduced to France by Catherine de Medici in 1533, who was the wife of King Henry II of France.
Although, they started out as a single round cookie, Pierre Desfontaines, grandson of the famous tea salon founder Ludureé, developed them into small meringue double-deckers with buttercream, jam or ganache in the center. Oooh la la.
French Macaron Recipe
½ cup almonds
1 ¾ cup confectioners sugar
3 tbsp unsweetened cocoa powder
3 egg whites
pinch of cream of tartar
2 tsp granulated sugar
In a food processor or blender, mix up the almonds and cocoa powder. Then add in confectioners sugar and sift a twice.
Beat egg whites and cream of tartar with an electric mixer until soft peaks are formed.
Add in granulated sugar and beat until stiff. Fold in almond/ cocoa mixture. Mix really well.
Put mixture into a pastry bag with ½ inch tip. Pipe out approximately 1-inch cookie rounds onto parchment lined cookie sheets. Allow the shells to stand for ½ hour, until skins form on the surface. Cool on wire racks.
Bake at 400 degree F for 6-8 minutes.
4 ounces semi-sweet chocolate, grated
½ cup heavy cream
2 tbsp unsalted butter, softened
In a saucepan, heat cream over medium heat and add grated chocolate, while constantly stirring. Add the butter a little at a time and and continue to stir well until absorbed. Chill in refrigerator for 1 hour prior to filling.
Fill cooled shells and make sandwiches. For best results put the finished sandwiches in the refrigerator (to mature) for 24-48 hours. Serve at room temperature.
Want to try making a few more French recipes? Try
bûche de noël
|Almond || L’amande |
|Confectioners sugar || Le sucre confiseurs
|Cocoa powder || La poudre de cacao
|Egg whites || Les blancs d’oeufs
|Cream of tartar || La crème de tartre
|Granulated sugar || Le sucre granulé
|Semi-sweet chocolate || Le chocolat mi-sucré
|Heavy cream || La crème épaisse
|Unsalted butter || Le beurre non salé
The Macaron Master - Click Here - You will love the ganache flavors and easy directions.
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