French desserts recipes
19 French desserts recipes, each written for this site and each saying what its method turns on.
- Baba au Rhum, sourced from France. A dry yeast cake soaked in warm syrup while it is completely cold, because that temperature difference is what makes it drink. Egg, vegetarian.
- Bûche de Noël, sourced from France. A fatless sponge rolled while it is still hot inside a cloth, then unrolled to fill, which is what stops it cracking. Egg, vegetarian.
- Calissons, sourced from France. Almond and candied melon paste on rice paper, where the melon is dried until it is barely tacky before it is ground. Egg, vegetarian.
- Chausson aux Pommes, sourced from France. Puff turnovers filled with a thick cold apple compote, scored in curves and sealed with water rather than egg. Egg, vegetarian.
- Chocolate Mousse, sourced from France. Chocolate and eggs with no cream in it at all, where the chocolate must be warm when the whites go in or it seizes into grains. Egg, vegetarian.
- Crème Brûlée, sourced from France. A baked yolk custard chilled hard and burnt under sugar at the last minute, where the contrast only exists for about twenty minutes. Egg, vegetarian.
- Croquembouche, sourced from France. Filled choux buns built into a cone with caramel as the only glue, which gives you about ninety seconds a batch. Egg, vegetarian.
- Éclairs, sourced from France. Choux fingers pierced the instant they leave the oven, filled cold and dipped rather than spooned. Egg, vegetarian.
- Far Breton, sourced from France. A batter rather than a custard, poured cold over soaked prunes, which sets dense and slightly chewy instead of wobbling. Egg, vegetarian.
- French Toast, sourced from France. Stale bread soaked right through rather than dipped, fried in butter and oil together so the butter cannot burn. Egg, vegetarian.
- Kouign Amann, sourced from France. A laminated dough with the sugar folded between the layers rather than mixed in, so it caramelises into the pastry as it bakes. vegetarian.
- Macarons, sourced from France. Almond meringue shells folded to exactly the right slackness and rested until they skin over before baking. Egg, vegetarian.
- Madeleines, sourced from France. A rested cold batter put into a hot oven, where the shock between the two is the only thing that makes the bump. Egg, vegetarian.
- Mille-feuilles, sourced from France. Puff pastry deliberately held down under a weight so it stays flat and dense, then caramelised under a fierce heat. Egg, vegetarian.
- Nougat, sourced from France. Whipped whites taken to a hard set by honey and sugar syrup poured in one after the other, never together. Egg, vegetarian.
- Peach Melba, sourced from France. Poached peaches cooled in their own syrup with a raspberry sauce that is never cooked. vegetarian.
- St. Honoré Cake, sourced from France. A puff base ringed with caramel-dipped choux buns, where each bun is dipped before it is placed and not after. Egg.
- Tarte aux Mirabelles, sourced from France. Small plums laid cut side up on a layer of ground almonds, which is there to drink the juice before the pastry can. Egg, vegetarian.
- Tarte Tropézienne, sourced from France. A sugar-crusted brioche split horizontally while completely cold and filled with pastry cream lightened with whipped cream. Egg, vegetarian.
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