10 typical French desserts and their easy recipes

Snow eggs - the lightness of childhood

Level: Very easy

Soft, airy and scented with vanilla, oeufs à la neige evoke the family desserts of yesteryear. This French classic, often served in canteens and bistros, is based on a simple principle: egg whites beaten until stiff, gently cooked and placed on top of a creamy custard.

A floating island or scrambled eggs are the same thing  / photo by Glenn Price/Shutterstock.com 

Recipe

• 4 eggs

• 50 g sugar

• 50 cl milk

• 1 vanilla pod

• 20 g sugar for the caramel

1. Separate the whites from the yolks.

2. Heat the milk with the vanilla.

3. Whip the egg whites until stiff, add the sugar, then drop by large spoonfuls onto the simmering milk (1 min per side).

4. Prepare a custard with the yolks, sugar and hot milk.

5. Pour into bowls, add the egg whites and a drizzle of caramel.

Tip: for a lighter texture, microwave the egg whites in a bowl of sugar water for 30 seconds.

Chocolate mousse - triumphant simplicity

Chocolate mousse/ Image by Olinda/Shutterstock.com 

Level: Very easy

Created in the XVIIIᵉ century and popularized in the 1930s, chocolate mousse is the universal French dessert. Three ingredients, a whisk and time in the fridge are all it takes to melt every heart.

Recipe

• 200 g dark chocolate

• 4 eggs

• 30 g sugar

1. Melt the chocolate.

2. Add the egg yolks.

3. Beat the egg whites with the sugar until stiff.

4. Gently fold them in.

5. Refrigerate for at least 3 h.

Tip: a little fleur de sel or coffee enhances the chocolate's flavour.

Cherry clafoutis - rustic charm

A successful clafoutis/ photo by Anastasia_Panait/Shutterstock.com 

Level: Easy

Originating in the Limousin region of France, clafoutis takes its name from the Occitan verb "clafir", to fill. This XIXᵉ century peasant dessert made a name for itself with its simplicity: a mix between crepe dough and fruit gratin, baked until it forms a golden, fragrant crust.

Recipe

• 500 g whole cherries

• 3 eggs

• 100 g sugar

• 100 g flour

• 25 cl milk

• 20 g de beurre

1. Butter a dish and arrange the cherries.

2. Mix eggs, sugar, flour and milk.

3. Pour over the fruit and bake for 40 min at 180°C.

Tip: leave the pits in, as they naturally flavour the dough.

Crème brûlée - absolute refinement

A typical crème brûlée / Photo chosen by Monsieur de France: depositphotos

Level: Easy

Born under Louis XIV according to some sources, popularized in Cambridge under the name "Trinity Cream", crème brûlée remains a symbol of French refinement. This contrast between sweetness and crunchiness fascinates gourmets the world over.

Recipe

• 4 egg yolks

• 50 g sugar

• 40 cl liquid cream

• 1 vanilla pod

• Brown sugar

1. Heat the cream with the vanilla.

2. Whisk together the yolks and sugar, then pour in the hot cream.

3. Bake in a bain-marie for 40 min at 150°C.

4. Leave to cool, then caramelize the top with a blowtorch.

Tip: a little raw cane sugar gives a thicker, more fragrant crust.

Tarte Tatin - the brilliant mistake

Une tarte Tatin / photo par Mariko151825/Shutterstock.com 

Level: Easy

Around 1898, the Tatin sisters, innkeepers in Lamotte-Beuvron, forgot the pastry for their apple tart. They put it on at the last minute... The result? An upside-down caramelized tart, both melt-in-the-mouth and crisp.

Recipe

• 1 shortcrust pastry

• 6 apples

• 100 g de beurre

• 120 g sugar

1. Melt butter and sugar until caramelized.

2. Arrange the apples and simmer for 10 minutes.

3. Cover with pastry and bake for 30 min at 180°C.

4. Turn out while hot.

Tip: add a few orange zests to the caramel for extra freshness.

Left: Caroline, right: Stéphanie TATIN source: wikipedia

Lemon meringue pie - the tangy sweetness

A beautiful lemon meringue pie. Photo chosen by monsieurdefrance.Com: nKazar via depositphotos.

Level: Medium

Born on the Côte d'Azur in the XIXᵉ century, this tart seduces with its balance of acidity and sugar. Menton, the lemon capital, lays claim to its creation. It's a dessert of light and contrast.

Recipe

Shortbread dough :

250 g flour, 125 g butter, 1 egg.

Lemon cream :

3 eggs, 150 g sugar, juice of 2 lemons, 100 g butter.

Meringue :

2 egg whites, 100 g sugar.

1. Bake the pastry for 15 min at 180°C.

2. Make the lemon cream and pour it over the dough.

3. Add the meringue and brown in the oven or with a blowtorch.

Tip: grate some zest into the dough before baking to intensify the fragrance.

Profiteroles - French pleasure

Des profiteroles (photo chosen by monsieur de France: depositphotos)

Level: Medium

Born at the court of Catherine de Médicis, profiteroles combine the crispness of cabbage, the freshness of ice cream and the warmth of chocolate. An irresistible contrast of textures and temperatures.

Recipe

Choux pastry :

125 ml water, 60 g butter, 75 g flour, 2 eggs.

Garniture :

vanilla ice cream and chocolate sauce (100 g dark chocolate + 10 cl cream).

1. Make the choux pastry, shape into balls and bake for 25 min at 180°C.

2. Leave to cool and garnish with ice cream.

3. Pour in the hot sauce at the last moment.

Tip: serve in a pyramid and top with a tablecloth for a spectacular effect.

Paris-Brest - the energy of praline

A Paris-Brest / photo chosen by Monsieur de France : by Privet France by Pixabay

Level: Difficult

Created in 1910 by a Maisons-Laffitte pastry chef to celebrate the Paris-Brest bicycle race, this wheel-shaped cake pays homage to the France of craftsmen and sportsmen. Its hazelnut fragrance and praline cream are unforgettable.

Recipe

• Choux pastry

• Praline cream: 200 g butter, 200 g custard, 100 g praline

1. Form a crown, sprinkle with almonds and bake for 30 min at 180°C.

2. Cut and garnish with praline cream.

3. Dust with powdered sugar.

Tip: add a pinch of salt to the praline to enhance the taste.

Éclair au chocolat - the speed of pleasure

Custard cream in a chocolate éclair... too good! photo chosen by Monsieurdefrance.Fr: Dolunay Oran/shutterstock.com 

Level: Difficult

Antonin Carême's invention in the XIXᵉ century: a small éclair of choux pastry filled with cream and glazed with brilliant chocolate. It's a condensation of French gourmandise and technique.

Recipe

Choux pastry :

125 ml water, 60 g butter, 75 g flour, 2 eggs.

Chocolate pastry cream :

500 ml milk, 100 g sugar, 4 yolks, 30 g flour, 100 g chocolate.

1. Bake the choux pastry in the shape of éclairs.

2. Garnish with chocolate custard.

3. Dip in chocolate fondant.

Tip: garnish from underneath for a pastry-style finish.

Macaroons - the jewels of French patisserie

Typical Parisian macaroons:  Photo chosen by Monsieur de France by Pexels de Pixabay

Level: Very difficult

Macaroons are the ambassadors of French chic. Popularized by Ladurée and Pierre Hermé, they demand precision and patience, but the results are well worth the effort.

Recipe (20 pieces)

• 125 g almond powder

• 200 g powdered sugar

• 100 g egg whites

• 30 g sucre

• Topping: ganache, jam or buttercream

1. Blend the powders.

2. Beat the egg whites with the sugar.

3. Gently fold in.

4. Arrange the shells and leave to crust for 30 min.

5. Bake for 12 min at 150°C.

6. Garnish and leave to stand for 24 hours.

Tip: leave the egg whites to age for 24 hours in the refrigerator for a perfect texture.

Pro tips to make all these desserts a success

The ingredients to make a good custard are here. photo chosen by Monsieurdefrance.Fr: Corina Daniela Obertas/shutterstock.com 

1. Always prepare your ingredients in advance: it's the key to serenity.

2. Work at room temperature: eggs, butter, cream emulsify better.

3. Use fresh produce: a good vanilla or real chocolate changes everything.

4. Don't rush anything: in pastry-making, every minute counts.

5. Master the basics: crème pâtissière, choux pastry, French meringue - they're coming back everywhere.

FAQ - The world's favorite French desserts

What's the most popular French dessert abroad?

The crème brûlée tops the list, followed by tarte Tatin and macarons.

Which French dessert is the easiest to make?

The snow eggs and chocolate mousse are unstoppable, even without experience.

Which dessert impresses the most?

The Paris-Brest and the macarons: they embody technique and elegance.

Which typically French dessert do children like best?

The clafoutis and profiteroles, simple and generous.

Do I need special equipment?

A precision balance, a sturdy whisk, a chalumeau and, for macarons, a smooth sleeve stamp are all you need.

illustrative photo; depositphotos