List of French desserts on:
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This is a list of
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* Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.
File:Ujuvad saarekesed.jpg, A floating island is a dessert consisting of
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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
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File:Eclairs at Fauchon in Paris.jpg, Éclairs at a bakery in Paris
File:Madeleines de Commercy.jpg, Madeleine cake is a traditional small
This is a list of desserts
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ...
from the French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
. In France, a chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a ki ...
who prepares desserts and pastries
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggest ...
is called a pâtissier
A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bis ...
, who is part of a kitchen hierarchy termed ''brigade de cuisine
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
The concept was developed by Georges Auguste Escoffier (1846–1935) ...
'' (kitchen staff).
French desserts
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* Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.
meringue
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream o ...
floating on crème anglaise.
File:Chocolate Mendiants 12-20-09 -- 20091220 0312jpg (4201735363).jpg, Mendiants are a traditional French confection
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categorie ...
.
File:Cream puff (cropped and edited).jpg, A profiterole
A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left p ...
, sometimes referred to as a cream puff in other cultures
File:Tarte.tatin.wmt.jpg, Tarte Tatin
The tarte Tatin (), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in ...
is an upside-down tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes wit ...
in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.
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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
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cake
Cake is a flour confection 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 ...
from Commercy
Commercy () is a commune in the Meuse department in Grand Est in north-eastern France. The 18th-century Lorraine historian Nicolas Luton Durival (1713–1795) was born in Commercy.
History
Commercy dates back to the 9th century, and at that tim ...
and 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 ...
.
File:Mille-feuille 20100916.jpg, Traditionally, a mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by M ...
pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...
is made up of three layers of puff pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
, and two layers of crème pâtissière.
File:Pain au chocolat Luc Viatour.jpg, Pain au chocolat
Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast- l ...
is an example of viennoiserie.
File:Le_Vitr%C3%A9ais.jpg, Le Vitréais is a pastry from Vitré, Brittany
Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period ...
.
See also
*Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
* List of desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ...
* List of French cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
* List of French dishes – common desserts and pastries
* Pâtisserie
A () is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for such food items. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed ...
– a French or Belgian bakery
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who w ...
that specializes in pastries and sweets
Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called ''sugar confectionery'', encompasses any sweet confection, i ...
. 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).
* Feuilletine
Feuilletine, or pailleté feuilletine (), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp. In French, these crispy cr ...
, an ingredient of French confectionery, made from crisped crêpes
References
External links
* {{DEFAULTSORT:French dessertsFrench
French (french: français(e), link=no) may refer to:
* Something of, from, or related to France
** French language, which originated in France, and its various dialects and accents
** French people, a nation and ethnic group identified with Franc ...
Desserts
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ...