Millefeuil in France is sold in stores in abundance in frozen form, like, say, dumplings in Russia. True, the most delicious mille feuilles can be tasted in restaurants. For example, in the famous Cafe de la Paix (15 €) or in the Hugo & Victor confectionery, where any millefeuille at the request of the guest will be prepared in 15 minutes.

Macaron

Crispy on top, tender on the inside, these little multi-colored almond cakes with creamy filling have captured the hearts of the sweet tooth around the world. Today, more than 500 different types are already known, but French confectioners do not get tired of coming up with new, most incredible tastes: violet, mint, grenadine, lily of the valley, gingerbread - it seems that there is no limit to fantasy!

The famous Parisian pastry shop Laduree is most famous for its macarons. They can be - the cakes will be packed in beautiful multi-colored boxes. A package with 6 pasta costs 17 €, and with 24 - 54 €.

Macaroni is so popular in France that more than 15,000 cakes are sold daily in Paris. Meanwhile, they were brought to the country by Italian chefs in the 18th century. Then it was a single cookie made from almond flour. Only in the 20th century, the Frenchman Pierre Defontaine, the grandson of the owner of Laduree, began to glue the halves together using cream.

Tarte Tatin

This French Apple Pie is quite easy to make. First, apples with sugar are laid out on the bottom of the mold, poured with dough, and after cooking they are turned over. As the hot cake cools, a delicious apple-caramel crust forms on its top.

For the first time such a dessert in France was accidentally prepared at the end of the 19th century by Stephanie Tatin, a simple hotel owner from Lamotte-Beuvron. Today it is a specialty of the local Hotel Tatin, and the recipe for the pie has been sold all over the world. Tarte is baked not only with various fruits, but even with vegetables: onions, eggplants, tomatoes.

Tarte Tatin is included in the menu of many cafes and restaurants in Paris, the cost of a portion is an average of 8-9 €.

There are so many delicious and interesting desserts in France that you can list them endlessly. Sweet tooth will love:

• blancmange (blanc-manger);
• canele (canele);
• clafoutis (clafoutis);
• shodo (chaudeau);
• soufflé;
• pancakes Suzette (Crêpe Suzette);
• petit fours.

French recipes have been honed for thousands of years and have become real standards of confectionery art. The simplest buns, pancakes and pies in the hands of skilled craftsmen in the country become role models. And if you want to get to know France better, start with its desserts.

Already in the Middle Ages, the French were considered real gourmets. And since then, French cuisine recipes have been considered the most popular in the world. Without exaggeration, French desserts melt in your mouth and will hardly leave anyone indifferent.

Once visiting a pastry shop where they sell desserts prepared according to recipes from French cuisine, you can’t help but become a sweet tooth. In addition to the fact that these dishes have an unearthly taste, they also look very appetizing, not only in reality, but also in the photo. The delicious recipes that French chefs invented several centuries ago have become true legends.

The traditional sweet dishes of France amaze with their variety. Among them you can see delicious pastries, cakes, the most delicate soufflé and light fruit snacks. Dishes and delicate desserts from France have become very common in our country.

Most importantly, most of their recipes are quite simple, so delicious treats can be reproduced in the home kitchen. If you want to prepare delicious desserts for your guests, then the recipes of traditional French cuisine are the best solution.

One of the most striking desserts is the multi-colored pasta cakes (macarons). Already in the XVI century. this cake was an invariable treat that was served on the royal table. French aristocrats treated their guests to pasta, serving them on elegant saucers with a cup of hot chocolate. Royals and courtiers were so fond of these desserts that even Marie Antoinette named her cat Macaron.

The recipes for making this dessert may vary slightly, but the principle is always the same. A feature of the preparation is that from the moment of preparation to serving, the cake must be aged for another 2-3 days.

Desserts such as “macarons” amaze with their brightness and elegance, so they are perfect for a children's holiday, and they also look great in a photo.

Recipe: French macarons with chocolate filling

To prepare this treat yourself, you will need 4 chilled egg whites, 110 g of almond flour, 1 cup of powdered sugar, a quarter cup of sugar, 1 tsp. cocoa, red food coloring.

Mix the almond flour with cocoa and powdered sugar, and then for 5 minutes. dry the resulting mixture in the oven, evenly scattering it on a sheet of baking paper. Then the mixture must be sieved through a sieve to get rid of large particles.

Beat the cooled proteins in a strong thick foam, gradually adding sugar. In the resulting foam, gently stirring with a wooden spatula, we introduce the almond mixture. The dough should be sticky. Using a pastry bag, squeeze round cakes onto a baking sheet covered with baking paper and put in the oven, preheated to 150 degrees. So we bake for about an hour, then increase the temperature to 180 degrees and bake for another 12 minutes. Cakes should increase evenly in size.

To prepare the filling, you need to take 0.5 cups of whole milk, 30 g of heavy cream and 125 g of dark chocolate. Pour milk, cream into a saucepan and put chocolate, previously broken into crumbs. When the chocolate has melted, you need to pour the mixture into a deep container, cover it with food cellophane and put it in the cold to solidify. 2 hours before greasing the cakes, the filling should be taken out of the refrigerator.

Now we take the cake, grease with the filling and cover with another cake. We carry out the same procedure with the remaining halves. We put the finished dessert in a cold place for 2 days.

The symbol of Parisian pastries - croissants

Describing French desserts, one cannot help but think of croissants. Despite the fact that they have become a symbol of France, their history began in Austria as early as the 13th century. The inhabitants of France tried them only in 1770, when Marie Antoinette moved to Paris. However, it is worth noting that modern recipes for Viennese and French croissants are still significantly different.

The recipes used to prepare croissants in France also began to differ over time. But these desserts, in any case, are very tender and fragile, and literally melt in your mouth. Even looking at the photos of ruddy croissants, you will definitely want to try them.

You can put both sweet and savory fillings in croissants, so there are separate recipes for cooking. Croissant recipes can also differ in that some cooks add margarine to the dough, while others add butter, although many admit that pastries are more tender with butter.

Recipe for classic croissants

To prepare the dough for this famous delicacy of local cuisine, you need to add 20 g of fresh yeast, a pinch of salt, 0.5 tbsp. whole milk, 1 egg and 0.5 tbsp. water, and then knead the dough for 3-4 minutes.

Make a round cake from the dough, cut it crosswise and refrigerate overnight. Then you need to put oil on the dough and evenly distribute it over the surface. After that, we wrap the dough so that we get an envelope, and roll it out again and send the dough to the refrigerator for half an hour. We repeat the rolling procedure 2-3 more times.

After that, the dough is cut into 3x7 cm rectangles, and then these rectangles are cut into triangles. In each of the triangles, you can put the filling of your choice, and twist them into croissants. Before going to the oven, the croissants should rest for a couple of hours and grow a little at room temperature. They should be baked for 20 minutes at a temperature of 220 degrees.

Savoyardi - royal treat

This biscuit was first made in the 15th century. for the French king. This delicacy was named after the province of Savoy. Although the recipes for making these cookies have changed over the centuries, it's safe to say that they have become even tastier.

Recipe: Savoiardi Cookies

To prepare the dough, you need to beat 75 g of sugar with three yolks, and then salt and add 75 g of flour and 20 g of butter. Beat the egg whites separately and gently fold them into the batter. Using a pastry bag, squeeze the resulting dough onto a baking sheet.

We make a mixture of 25 g of sugar and 30 g of powdered sugar. Sprinkle the dough with half of the resulting mixture, and after 10 minutes - with the remaining mixture. Then we send the cookies to the oven preheated to 150 degrees and bake until it becomes golden brown.

Paris is a real paradise for gourmets, once in which you immediately forget about diets. The local cuisine has long been famous for its sauces, soups, drinks and, of course, sweets. Even the inhabitants of the most remote corners of our planet have heard such names of French desserts as eclairs, meringues or creme brulee. In today's publication, recipes for the most popular Parisian delicacies will be considered.

Blancmange with pomegranate

This sweet delicacy is vaguely reminiscent of Italian panna cotta. But unlike the latter, it is made from almond milk, sugar, rice flour or starch. To make an exquisite French dessert, the name of which is mentioned in the works of A. S. Pushkin himself, you will need:

• 200 g of peeled almonds;
• 300 ml 35% cream;
• 500 ml cow's milk;
• 25 g gelatin;
• 2 large ripe pomegranates;
• 1 cup regular sugar;
• water.

Almonds are sweetened with the right amount of sugar and ground thoroughly. The resulting flour is diluted in boiled milk. After a while, all this is filtered, heated and supplemented with gelatin dissolved in a small amount of water. All this is combined with pre-whipped cream and sent to the refrigerator. The frozen dessert is poured with a filtered sauce made from crushed pomegranate seeds and sugar.

peach soufflé

This is one of the most popular sweet French dishes. The dessert has a delicate refined taste and a light, airy texture. To make your own soufflé, you will need:

• 3 raw eggs;
• 2 peaches;
• 5 st. l. brown sugar;
• 10 ml of heavy cream;
• 150 ml cow's whole milk;
• 1 tsp fresh lemon juice;
• ripe banana;
• a pinch of salt.

Milk is combined with cream, sent to a working stove and brought to a boil. The hot liquid is supplemented with yolks, pounded with 2 tablespoons of sugar and a mashed banana. All this is well mixed and briefly boiled over low heat. Five minutes later, the resulting cream is combined with sweetened peach puree, and whipped salted proteins. All this is distributed in molds and baked at 180 ° C for no more than a quarter of an hour.

Profiteroles with chocolate

This French dessert, the photo of which cannot convey all its taste, is a small choux pastry filled with sweet cream. To make profiteroles, you will need:

• 1 glass of filtered water;
• 1 cup flour;
• 3 eggs;
• ½ pack of butter;
• ½ cup whole cow's milk;
• 2 tbsp. l. fat cream;
• a pinch of salt.

Water is brought to a boil, and then oil is added. All this is salted and left on the smallest fire, gradually adding flour. The secret to obtaining a quality dough lies in the constant stirring of the contents of the vessel. Otherwise, it will begin to burn and acquire an unpleasant aftertaste and corresponding smell. The resulting mass is transferred to a bowl and combined with eggs. The finished dough is distributed in portions on a baking sheet and baked at 200 ° C. Browned and cooled profiteroles are filled with a cream made from milk boiled with cream and chocolate chips.

Creme brulee

This is one of the most popular and delicate French desserts. Creme brulee is prepared on the basis of cream and delights even the most fastidious sweet tooth. To treat them to your family, you will need:

• 750 ml milk cream.
• 200 g regular sugar.
• 8 raw egg yolks.
• 4 tsp brown sugar (+ more for sprinkling)
• Salt.

Salted cream is combined with regular sugar and brought to a boil. After fifteen minutes, the slightly cooled liquid is returned to the stove and reheated. As soon as it boils again, it is supplemented with yolks, pounded with brown sugar. All this is laid out in molds and baked at 160 ° C for about half an hour. The secret to getting the perfect creme brulee is to sprinkle it with brown sugar before it goes into the oven.

apple tart

This famous French dessert, whose name is known far beyond its historical homeland, is an upside down cake. We owe his appearance to a young girl named Stephanie, whose family owned a small hotel. Subsequently, the recipe for an unusual delicacy impressed the capital's restaurateur Louis Vodable so much that he included it in the menu of the Parisian "Maxim". To make your own apple tart, you will need:

• 250 g puff pastry;
• 150 g of regular sugar;
• ¾ packs of butter;
• 5 large sweet apples;
• a pinch of cinnamon.

Spread cinnamon-flavoured apple slices on the bottom of a greased and sugared baking dish. All this is covered with puff pastry and baked at 180 ° C. After about thirty minutes, the finished tart is cooled and turned over so that the apples are on top.

Meringue

This simple delicacy, whose name means “kiss” in French, can be used not only as an independent dessert, but also as a decoration for cakes and pastries. To make meringue, you will need:

• 6 eggs;
• 250 g of regular sugar;
• a pinch of salt and a few crystals of citric acid.

Having found out which French dessert name translates as “kiss” and what is needed to prepare it, it is important to delve into the intricacies of technology. It is desirable to start the process with the processing of eggs. They are rinsed under the tap and separated into yolks and whites. The latter are intensively beaten with a whisk, gradually adding sugar. The main secret of this delicacy lies in the fact that in order to get the desired result as soon as possible, the proteins are supplemented with a pinch of salt and a few crystals of citric acid. The resulting mass is spread with a pastry bag on a baking sheet lined with parchment in advance and baked at 200 ° C. After five minutes, the oven temperature is reduced to 100 ° C and wait another half hour.

Macaron

A French dessert with such an unusual name is a cake made from almond powder. To bake it you will need:

• 2/3 cup shelled almonds;
• 1.5 cups of powdered sugar;
• 3 raw egg whites;
• 5 st. l. regular sugar;
• 1 st. l. vanilla extract;
• ¼ tsp food coloring.

To whip the cream, you will have to add:

• 3 proteins;
• a glass of regular sugar;
• 200 g butter.

The key to a successful test lies in the maximum grinding of almonds. To do this, the nuts are combined with sweet powder and carefully ground. The resulting flour is gradually added to the proteins, whipped with the addition of vanilla extract, food coloring and sugar. All this is gently mixed with a silicone spatula and spread on a baking sheet covered with parchment. The formed round blanks are briefly kept at room temperature and then baked at 180 °C. Completely cooled cakes are smeared with a cream consisting of butter, sugar and egg whites.

Parfait

This cold French dessert, whose name translates as “beautiful”, is very similar to ice cream. To prepare it you will need:

• 300 g of natural dark chocolate;
• 200 g of regular sugar;
• 5 proteins;
• 2 cups of cream;
• 2 sachets of vanilla.

The recipe for a French dessert, the photo of which will be posted in this publication, can be supplemented with 7 tbsp. l. coffee or almond liqueur. But if the parfait is intended for a children's table, then this component must be discarded. The cream is combined with vanilla and sugar, and then whipped into a strong, stable foam. Proteins processed with a mixer and melted chocolate combined with liquor are introduced into the resulting mass. It is important to pour the latter in a thin stream so that the dessert does not exfoliate. The finished parfait is laid out in bowls and put in the refrigerator.

chocolate fondant

We advise those with a sweet tooth to pay attention to another popular delicacy that French cuisine is famous for. The dessert, which has such an intriguing name, is a small muffin with a liquid center. To make chocolate fondant, you will need:

• 150 g of powdered sugar;
• 200 g of high-quality chocolate;
• 50 g baking flour;
• 3 raw eggs;
• 1 stick of butter (+ a little extra for greasing the molds)

The main secret of a successful dessert lies in the use of high-quality chocolate, the cocoa content of which is at least 72%. It is melted in a steam bath and combined with butter. The resulting liquid is poured in a thin stream into eggs beaten with powdered sugar. All this is supplemented with flour and laid out in greased molds. Fondane is baked at 200 ° C for no more than twelve minutes.

petit fours

This French dessert recipe was invented back in the 18th century. The delicacy made according to it is small, beautifully decorated cakes. To make petit fours, you will need:

• 200 g of natural dark chocolate;
• 20 g baking flour;
• 80 g of regular sugar;
• 100 ml cream;
• 200 ml strawberry confiture;
• 25 g cocoa;
• 50 ml of drinking water;
• 4 raw eggs;
• 50 g butter, powdered sugar and chopped almonds.

Melt 30 g of chocolate in a water bath. Then it is combined with half of the melted butter and injected into the yolks, whipped with 20 g of ordinary sugar. All this is complemented by cocoa, flour, almond crumbs and sweetened proteins processed with a mixer. The mass is thoroughly mixed and baked in a greased form. Hearts are cut out of the finished cake, smeared with strawberry confiture and connected to each other. On top of the petit fours, glaze is poured over, made from the remains of chocolate, butter and syrup, boiled from water and sweet powder.

Cream caramel

This exquisite and very delicate French delicacy has an extremely simple composition. Thanks to a few simple manipulations with the most standard products, you will get something extraordinary that even the most demanding gourmets will appreciate. To make cream caramel, you will need:

• 230 g of regular sugar;
• 60 ml of boiling water;
• 100 33% cream;
• 300 ml of milk;
• 20 g of oil;
• 2 g citrus zest;
• 2 yolks;
• egg.

First you need to do caramel. It is boiled from boiling water and 150 g of sugar, and then poured into molds. Milk is combined with cream and citrus zest. All this is heated over low heat and supplemented with eggs beaten with sugar. The resulting mass is poured onto caramel and baked for forty-five minutes at 160 ° C in a water bath. Before serving, the dessert is turned over so that the creamy-milk layer is on the bottom.

Croissants

These iconic French pastries are the perfect accompaniment to your morning cup of freshly brewed aromatic coffee. To prepare it you will need:

• 500 g yeast puff pastry;
• 150 g of chocolate;
• 25 g sugar (for sprinkling);
• yolk and butter (for lubrication).

The defrosted dough is rolled out into a thin layer and cut into triangles. A piece of chocolate is laid out on the wide part of each of them. The dough is folded into a bagel, smeared with beaten egg yolk and sprinkled with sugar. Bake them on an oiled baking sheet at a standard temperature for about half an hour.

France has always been a leader in the culinary industry. It is famous for its bread, cheeses, haute cuisine. They have done more for cooking here than you can imagine! Many of the most complex dishes were brought to perfection, in addition, many varieties of wines, champagne appeared here, and, finally, the best desserts in the world were invented. From colorful macaroons to weightless custards, here are 27 of the most delicious foods you should try while traveling.

Creme brulee

This custard dessert is topped with a layer of crunchy caramel. It is popular all over the world, but it appeared in France. It is worth a try for every traveler, especially if you are very fond of sweets!

Profiteroles

These are puff pastry balls filled with sweet whipped cream or ice cream. They are served in restaurants, drizzled with thick chocolate cream before serving. If you buy profiteroles in a bakery, most likely they will be without chocolate, but no less tasty.

Souffle

The soufflé can be either salty or sweet, depending on the ingredients you use. Soufflés are usually served in portioned ramekins, but you can order multiple versions and share them over dinner with friends or a loved one.

Macarons

This popular dessert consists of two macaroons combined with buttercream, chocolate or jam. He appeared in France. Many French bakeries have a presence in other countries, but nothing compares to the taste of this dessert made in its homeland. If you like light desserts with a delicate taste, macaroons are made especially for you.

Buns with chocolate

Eat them for breakfast, for dessert, for an afternoon snack: these chocolate croissants are so delicious that they can be eaten at any time of the day. However, the French themselves prefer to eat such pastries with morning coffee.

Tarte Tatin

This is a fruity upside-down pastry most often made with caramelized apples and puff pastry. She became famous thanks to the hotel of the same name, but a similar dessert is served throughout the country. There are also options with other flavors.

millefeuille

The name describes the layering of this pastry, which combines puff pastry with custard. This dessert is somewhat reminiscent of Napoleon, which is common in the CIS countries.

pancakes

Like soufflés, pancakes can be savory or sweet. If you decide to have a pancake for dessert, look for toppings like nutella, sugar and butter, fruit. On New Year's Eve, the French also prepare pancakes. Anyone who can eat a small stack guarantees good luck for the whole next year.

Madeleines

These are small biscuit cookies, often flavored with lemon zest. The shell-shaped biscuits are often eaten plain, but are sometimes served with jam or sprinkled with coconut. Thanks to Proust, they became a legend.

Eclairs with chocolate

These oblong choux pastry cakes are perfect when served with chocolate cream and thick chocolate icing. It is ten times tastier than similar options from other countries. Eclair can be tasted all over France.

Snails with chocolate and pistachios

The snail-shaped dessert is an original pastry stuffed with melted chocolate and pistachios in puff pastry. An ideal choice for those who cannot decide to try real snails. Desserts don't, of course.

Paris-Brest

This cake was created in memory of the bicycle race from Paris to Brest in 1910. It is a delicious nut cream between two pieces of rounded choux pastry.

Chocolate

According to many, chocolate is ideally prepared in France. Find a local patisserie and see for yourself if this is really the case. Chances are you won't be disappointed at all.

Petit trucks

These are small cakes that are often sold in different flavors and varieties. These tiny desserts are perfect for pastry tasting: without a lot of calories, you can taste several mouth-watering dishes at once.

Clafouti

This is a pudding-like dessert that is most often made from cherries. It comes from the Limousin region, so if you happen to be around, be sure to try this original cake.

Kun-aman

The famous pie from Brittany is a sweet and crunchy pastry. It uses bread dough, sugar and a large amount of butter. The fluffy pie tastes like a caramelized croissant. This is definitely worth a try, even for those who do not consider themselves a sweet tooth!

French lemon tart

Lemon tart or pie has a refreshing creamy taste. It is prepared in all regions of the country, so be sure to try it during your vacation, wherever you are.

Canele

These little vanilla and rum flavored cakes are filled with cream on the inside and covered with a caramel crust on the outside. They are especially popular in the Bordeaux region, but can also be found in other bakeries and pastry shops around the country.

besnier

These Lyon donuts are also called "angel wings". They are usually eaten a few days before the fast, but donuts can be bought at other times of the year. Like donuts in other countries, these are pieces of deep-fried dough sprinkled with powdered sugar.

Isfahan

Some might think it's just a gourmet version of macaroons, but it's actually a completely different cake. This dessert is much larger than a traditional macaroon, and has unusual flavors of raspberry, rose and lychee, often decorated with fresh fruit. All major pastry shops have their own version of this legendary cake.

Kuglof

Pastries of this type did not appear in France, but here they are made just perfect. Kuglof is a light biscuit, sometimes topped with chocolate, but most often made with raisins, almonds, and cherry brandy. These desserts can be found in pastry shops all over the country and are not expensive at all, so don't deny yourself the pleasure of getting to know this mouth-watering dish.

Mont Blanc

Mont Blanc is so called because of the resemblance to the mountain. It is a high mound of thick cream of sweet roasted chestnuts, topped with whipped cream and powdered sugar.

Cream caramel

A delicate custard base and a thick layer of caramel make this dessert similar to creme brulee. It is worth noting that the difference is that the top of the caramel is soft, not crispy.

Chocolate mousse

It may seem dense, but in fact the French mousse is airy and very light thanks to the special whipping technology used by local chefs. This dessert will allow you to enjoy the taste without being too heavy.

meringues

These delicate, light desserts are made with sugared beaten egg whites that are flavored with almonds, vanilla or lemon. To try traditional meringue, find a pastry shop that makes them with a large spoon rather than a pastry sleeve.

floatant

This dessert is a meringue located in an English cream. In some cafes, it is served with alcohol-soaked biscuits and jam.

Mendiants

These delicate chocolate discs are usually topped with figs, hazelnuts, raisins and almonds. You can find mendiants with pistachios, dried fruits, candied fruits and seeds.