List of French desserts
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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
- Café liégeois
- Calisson
- Charlotte
- Clafoutis
- Coconut cake [2]
- Crème brûlée [3]
- Crêpe Suzette
- Custard tart
- Dariole
- Éclair
- Flaugnarde
- Floating island
- Kouign-amann
- Macaron
- Mendiant [4]
- Mousse
- Norman Tart
- Opera cake
- Pain d'épices
- Pêche Melba
- Pièce montée
- Poire à la Beaujolaise
- Poire belle Hélène
- Pot de crème
- Plombière ice-cream
- Pralines
- Profiterole
- Saint-Epvre
- Soufflé
- Tarte conversation
- Tarte Tatin
- Teurgoule
- Yule log
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A floating island is a dessert consisting of meringue floating on crème anglaise.
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Chocolate Mendiants 12-20-09 -- 20091220 0312jpg (4201735363).jpg
Mendiants are a traditional French confection.
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A profiterole, sometimes referred to as a cream puff in other cultures
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Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.
French pastries
- Angel wings
- Baba au rhum
- Beignet
- Bichon au citron
- Brioche
- Canelé
- Coussin de Lyon
- Croissant
- Croquembouche
- Croustade
- Éclair [6]
- Financier
- Gâteau à la broche
- Gougère
- Jesuite
- Macaron
- Madeleine
- Mille-feuille
- Pain au chocolat (also called Chocolatine in the South part of France)
- Pain aux raisins
- Palmier
- Paris–Brest
- Petit four
- Puits d'amour
- Religieuse
- Savarin
- St. Honoré cake
- Tarte des Alpes
- Tuile
- Viennoiserie
- Vitréais
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Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.
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Pain au chocolat is an example of viennoiserie.
See also
- Cuisine
- List of desserts
- List of French cheeses
- List of French dishes – common desserts and pastries
- Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).
References
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- ↑ 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
- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons