List of French desserts

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Desserts in Paris

This is a list of desserts from the French cuisine. In France, a chef that prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).

French desserts

File:Clafoutis3.jpg
Clafoutis is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter.
Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.

French pastries

An assortment of petit fours, which are small confectioneries. Some petit fours are also savory.
File:Religieuses au chocolat.jpg
Religieuse is made of two choux pastry cases filled with crème pâtissière,[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.

See also

References

  1. Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 103. ISBN 0199640246.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. "une religieuse, un éclair". Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. Montagné, Prosper, Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia, Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6

External links