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This is a list of desserts from the French cuisine. In France, a chef that prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).

French desserts

Clafoutis is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter.
Crème brûlée consists of a rich [custard] base topped with a contrasting layer of hard caramel.

French pastries

An assortment of petit fours, which are small confectioneries. Some petit fours are also savory.
Religieuse is made of two choux pastry cases filled with crème pâtissière,[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.

See also

References

  1. ^ Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276. 
  2. ^ Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533. 
  3. ^ Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 103. ISBN 0199640246. 
  4. ^ Wilson, Dede (2011). Baker's Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278. 
  5. ^ "une religieuse, un éclair". Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26. 
  6. ^ 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 ISBN 978-0-517-57032-6

External links