List of French desserts

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).

Desserts in Paris

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.
  • Crème caramel  Custard dessert with soft caramel on top
  • Crêpe Suzette
  • Croissant  Austrian pastry
  • Croquembouche  French dessert
  • Custard tart  Baked dessert consisting of an egg custard-filled pastry crust
  • Dariole  French pastry and dessert mold
  • Dame blanche   Ice cream dessert
  • Éclair  Cream-filled pastry
  • Flaugnarde  French dessert
  • Floating island  Dessert made with meringue and crème anglaise
  • Kouign-amann  Breton cake
  • Macaron  Sweet meringue-based confectionery
  • Marjolaine
  • Mousse  Soft prepared food using air bubbles for texture
  • Mendiant  Traditional French confectionery[4]
  • Mont Blanc  Chestnut-based dessert
  • Norman Tart
  • Opera cake  French almond cake with chocolate and coffee fillings
  • Pain d'épices  French quick bread
  • Paris-Brest
  • Pêche Melba
  • Pièce montée  Decorative confectionery centerpiece
  • Poire à la Beaujolaise  French dessert
  • Poire belle Hélène  Pear and ice cream dessert
  • Pot de crème  Dessert
  • Plombières Ice-cream
  • Pralines  Confection made with nuts
  • Profiterole  Cream-filled pastry
  • Riz à l'impératrice
  • Soufflé  Baked egg-based dish using beaten egg whites to give an aerated texture
  • Tarte conversation
  • Tarte Tatin  Caramelised fruit tart
  • Teurgoule
  • Yule log  Traditional Christmas dessert
  • Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.

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.
  • Angel wings  Sweet crisp pastry
  • Baba au rhum
  • Beignet  Deep fried pastry
  • Bichon au citron  Puff pastry filled with lemon curd
  • Brioche  Type of French bread
  • Canelé  French rum and vanilla pastry
  • Chouquette
  • Coussin de Lyon  Sweet pastry specialty of Lyon, France
  • Croissant  Austrian pastry
  • Croquembouche  French dessert
  • Croustade
  • Éclair  Cream-filled pastry[6]
  • Financier  Small French almond cake
  • Gâteau à la broche
  • Gougère  Type of pastry
  • Jésuite  French pastry
  • Macaron  Sweet meringue-based confectionery
  • Madeleine  Small sponge cake with a distinctive shell-like shape
  • Mille-feuille  French pastry
  • Nonnette (dessert)  French gingerbread cake
  • Pain au chocolat  Viennoiserie sweet roll (also called Chocolatine in the South part of France)
  • Pain aux raisins  French pastry
  • Palmier  French pastry
  • Paris–Brest  Pastry
  • Petit four  French confection
  • Puits d'amour  French pastry filled with cream or jelly
  • Religieuse  French pastry
  • Savarin  Cake saturated in rum
  • St. Honoré cake  French pastry dessert
  • Tarte des Alpes  Pastry originating from the southern Alps
  • Tarte Tropézienne
  • Tuile  French wafer
  • Viennoiserie  Type of baked goods
  • Vitréais  Breton cake

See also


  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. pp. 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
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