Best French desserts out there

Introduction

There are few things I love more in life than dessert. However, as I have come to learn, there are certain desserts that are much better than others. The French do not mess around when it comes to desserts and this list is proof of that fact. So next time you’re looking for a good treat, take some advice from an expert: head over to France!

Eclairs

Eclairs are a French pastry made with choux pastry and filled with whipped cream. They were first made in the late 1700s and have been popular ever since.

They’re also very easy to make! You can use a basic choux recipe or just follow the instructions for making éclairs that I’ve outlined below. Just make sure you give yourself plenty of time, as these pastries need at least two hours to cool before you fill them with cream and pipe it into the center of each éclair.

Once they’re ready, simply fill your piping bag (or large zip-top bag) halfway full with whipped cream, snip off one corner where you’ll squeeze out the filling later on, then pipe away!

Madeleines

Madeleines are small sponge cakes made with vanilla, lemon or chocolate. The name is a reference to the French island of Réunion, which was named after Saint Madeleine. These cakes were originally made in the form of a shell and served as an accompaniment for tea.

Île flottante

This dessert is made by whisking egg whites and sugar together until they form soft peaks. Then, you pour a mixture of crème anglaise (which is French for «English cream») and some meringue on top. Finally, it’s baked in the oven until the meringue browns slightly.

You can serve Île flottante plain or with fruit. It’s also delicious with chocolate sauce!

Île flottante was popularized in France during the 18th century to celebrate Mardi Gras—the day before Ash Wednesday, when all the festivities leading up to Lent begin.

It was named after its resemblance to islands in a lake or river: light and airy on top but surrounded by dark liquid below (in this case, dark caramel).

Creme brulee

Creme brulee is a classic French dessert, and it’s easy to see why. The name means «burned cream,» which refers to the caramelized sugar topping that covers the custard below. It is made with egg yolks, vanilla and milk cooked in a water bath until thickened and then baked in an oven until golden brown on top. Creme brulee has a rich taste due to being cooked in this way, but it’s light enough that you can eat several portions without feeling weighed down afterwards!

Creme Brulee is best served cold or at room temperature so that you get all of those distinct flavors in every bite—the creamy custard (with just a hint of egginess), smooth caramelized top layer and crunchy crust underneath!

Tarte tatin

Tarte tatin is a classic French dessert that can be found in many kitchens and restaurants around the world. The pastry is made with puff pastry and topped with caramelized apple slices. It’s then turned upside down onto a serving plate, revealing the tarte as it was meant to be eaten: bottom up.

For those who don’t know what a tarte tatin is, or haven’t had one before: it’s essentially an upside down apple pie served warm from the oven—but so much more delicious than any Americanized version! The apples are caramelized in butter, sugar and lemon juice (I like mine extra tart) before being piled onto the puff pastry crust for baking until golden brown on top.

The most common way to serve this dessert is with whipped cream or ice cream; however if you’re feeling adventurous you can also try making crème brûlée or meringue toppings instead!

Chocolate mousse

Chocolate mousse is a rich, creamy dessert made with chocolate and whipped cream. It’s a common dessert in French restaurants and can be easily made at home.

• Chocolate mousse is made by melting chocolate in a double boiler or microwave. The melted chocolate is then combined with egg yolks and butter until it becomes creamy, which traps air bubbles that make the dessert light and fluffy.
• Once all of the ingredients have been combined, they’re folded into stiffly beaten egg whites that make up most of the volume of the finished product. This part can be tricky: if you overmix your eggs when folding them in, they’ll lose their airiness!
• After being poured into serving dishes (or an individual ramekin), chocolate mousse should be refrigerated for at least four hours before serving so that it sets correctly!

The French really know how to make a mean dessert.

The French know how to make a mean dessert. Desserts in France are not just about being sweet; they’re made with fresh ingredients, and are often served as the final course of a meal. They can be heavy, light or somewhere in between. Best of all, desserts are a great way to end your day with friends or family.

Conclusion

So, there you have it; the best French desserts that you should definitely try when you go to France. We hope we’ve convinced you to at least try out one (or more) of these delicious treats!