List of French desserts facts for kids

Desserts in Paris

This is a list of desserts from the French cuisine. In France, a chef who 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, 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.

• Angel wings
• Calisson
• Charlotte
• Clafoutis
• Coconut cake
• Crème brûlée

• Crème caramel
• Crêpe Suzette
• Croissant
• Croquembouche
• Custard tart
• Dariole
• Dame blanche
• Éclair
• Flaugnarde
• Floating island
• Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.
• Kouign-amann
• Macaron
• Marjolaine
• Mousse
• Mendiant
• Mont Blanc
• Norman Tart
• Opera cake
• Pain d'épices
• Paris-Brest
• Pêche Melba
• Pièce montée
• Poire à la Beaujolaise
• Poire belle Hélène
• Pot de crème
• Pralines
• Profiterole
• Riz à l'impératrice
• Soufflé
• Tarte conversation
• Tarte Tatin
• Teurgoule
• Yule log
• Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.

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  A floating island is a dessert consisting of meringue floating on crème anglaise.

• 

  Mendiants are a traditional French confection.

• 

  A profiterole, sometimes referred to as a cream puff in other cultures

• 

  Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.

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, covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.

• Angel wings
• Baba au rhum
• Beignet
• Bichon au citron
• Brioche
• Canelé
• Chouquette
• Coussin de Lyon
• Croissant
• Croquembouche
• Croustade
• Divorcé - A pastry consisting of two choux separated by vanilla cream
• Éclair
• Financier
• Gâteau à la broche
• Gougère
• Jésuite
• Macaron
• Madeleine
• Mille-feuille
• Nonnette (dessert)
• Pain au chocolat (also called Chocolatine in the South part of France)
• Pain aux raisins
• Palmier
• Paris–Brest
• Petit four
• Puits d'amour
• Religieuse
• Savarin
• St. Honoré cake
• Tarte des Alpes
• Tarte Tropézienne
• Tuile
• Viennoiserie
• Vitréais

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  Éclairs at a bakery in Paris

• 

  Madeleine cake is a traditional small cake from Commercy and Liverdun.

• 

  Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.

• 

  Pain au chocolat is an example of viennoiserie.

• 

  Le Vitréais is a pastry from Vitré, Brittany.

See also

In Spanish: Repostería de Francia para niños

• Cuisine
• List of desserts
• List of French cheeses
• List of French dishes – common desserts and pastries
• Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. 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, an ingredient of French confectionery, made from crisped crêpes