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List Of French Desserts
This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastry, pastries is called a Pastry chef, pâtissier, who is part of a kitchen hierarchy in French cuisine termed ''brigade de cuisine'' (kitchen staff). French desserts * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * File:Ujuvad saarekesed.jpg, A Floating island (dessert), floating island is a dessert consisting of meringue floating on crème anglaise. File:Chocolate Mendiants 12-20-09 -- 20091220 0312jpg (4201735363).jpg, Mendiants are a traditional French Confectionery, confection. File:Cream puff (cropped and edited).jpg, A profiterole, sometimes referred to as a cream puff in other cultures File:Tarte.tatin.wmt.jpg, Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelization, caramelized in butter and sugar before the tart is baked. French pastries * * * ...
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Délices De Paris
Délices is a village and gold mine in French Guiana, in the commune of Mana, French Guiana, Mana. The gold mine is being exploited by the Auplata Mining Group. Délices is one of the biggest Placer mining, placers in French Guiana. Délices is located on the Arouani River which is locally heavily polluted with Mercury (element), mercury. See also * Coulor * Montagne d'Or mine References Gold mines in French Guiana Mana, French Guiana Villages in French Guiana {{mining-stub ...
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Caramelization
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * conden ...
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Crème Pâtissière
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins setting at . A bain marie water bath slows heat transfer and makes it easi ...
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Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ...
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Mille-feuille
A (; ),The name is also written as and . also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes. The earliest mention of the name itself appears in 1733 in ...
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Liverdun
Liverdun () is a commune in the Meurthe-et-Moselle department in north-eastern France. Population See also *Communes of the Meurthe-et-Moselle department The following is a list of the 591 communes of the Meurthe-et-Moselle department of France. The communes cooperate in the following intercommunalities (as of 2025):


References

Communes of Meurthe-et-Moselle Three Bishoprics {{Nancy-geo-stub ...
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Commercy
Commercy () is a Communes of France, commune in the Meuse (department), Meuse Departments of France, department in Grand Est in north-eastern France. History Commercy dates back to the 9th century, and at that time its lords were dependent on the Roman Catholic Diocese of Metz, bishop of Metz. In 1544 it was besieged by Charles V, Holy Roman Emperor, Charles V in person. For some time the lordship was in the hands of Jean François Paul de Gondi, cardinal de Retz, who lived in the town for a number of years, and there composed his memoirs. From him it was purchased by Charles IV, Duke of Lorraine. In 1744 it became the residence of Stanisław Leszczyński, king of Poland, who spent a great deal of care on the embellishment of the town, castle and neighbourhood. Commercy is the home of the Madeleine (cake), Madeleines referred to by Marcel Proust in ''À la recherche du temps perdu''. Population People from Commercy * Nicolas Luton Durival, Nicolas Durival (1723–1795), 18th ...
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Cake
Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasi ...
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Madeleine (cake)
The madeleine ( , , ) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste. British madeleines also use a génoise sponge cake batter but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry. Invention Legend Several legends are attached to the "invention" of the madeleines. They have tended to center on a female character named Madeleine who is said to have been in the service of an important character in the history of Lorraine – although there ...
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Éclair
An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. 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 Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse. Etymology The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to ...
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Prosper Montagné
Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably '' Larousse Gastronomique'' (1938), an encyclopedic dictionary of the French culinary arts. While Montagné was once as famous as his friend Auguste Escoffier, and was one of the most influential French chefs of the early twentieth century, his fame has faded somewhat. In the 1920s, Montagné, Escoffier, and Philéas Gilbert—their close friend and collaborator, and an acclaimed chef and writer in his own right—were the French chefs and culinary writers esteemed above others by many French journalists and writers. After Montagné's death, the chef and author Alfred Guérot's description of the troika as the "celebrated contemporary culinary trinity: Auguste Escoffier, the father; Philéas Gilbert, the son; Prosper Montagné, the spirit" reflects the reverence in which all three were ...
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