List of French Desserts
The French are typically not really big dessert eaters; this is pretty surprising because they offer a superb range of very famous French desserts that are popular in countries across the world, just as they are in Australia. These desserts are rarely simple, are always elegant and will need a certain amount of expertise and practice to create.
About French Desserts
As a rule, French desserts are:
Light and Fluffy
Most French desserts, like mousse and meringue are whipped to a point where they imbibe a significant amount of air.
Cakes including mille feuilles and dacquoise have a number of layers; all of them have to be prepared separately.
French pastry is one of the first things that comes to mind when we talk about French desserts- typically, this uses a large amount of butter which adds amazing flakiness to it
Rich and Creamy
Though the French weren’t really the first to start working with custards, they have given them a new perspective and twist with a number of desserts they make
Long and Complex
In comparison to most Australian cuisine, French desserts take a long time to make and you have to go through a series of stages to make them
Most French foods are made with a lot of detailing and the desserts are the same. All the stages and ingredients are important – right from its main component, to the fine garnishing as well as the presentation.
Popular French Desserts
These are cold, moulded desserts that may include fruit puree, crème anglaise, whipped cream, liqueur, meringue or chocolate. They are all set with gelatine; in English they are called Bavarian creams
Though most French cakes are made with similar basic ingredients and preparation, there are an infinite variety of gâteaux in France. The French word for cake always refers to different unfrosted bread-like cakes which may have nuts and fruit
Macarons, brioche and lady fingers are first dipped in a liqueur and then used to carefully line a special cylindrical mould; this is later filled with a mousse, cold Bavarian cream or fruits
This is a very airy and simple pastry that is made of flour, water, eggs and butter. This is first cooked well on the stove-top & then baked. It’s used to make éclairs, profiteroles and a large number of other French desserts
Langues de chat, macarons, speculoos, sablés, palmiers and madeleines are only a few of the cookies that are very popular in France as well as in Australia
A variety of creams become the basis for making a range of other French desserts. The different crèmes used are crème anglaise (like a custard sauce), crème pâtissière (a pastry cream), frangipane (almond-flavoured cream), & crème au beurre (butter-cream frosting).
These are typically served in traditional celebrations. Crêpes Suzette is one of the most famous
In France, any dessert which isn’t a cake/pastry may be called an entremets. This particular term is associated with different cold desserts like puddings, flans or charlottes
In addition to sweet souffles, crème caramel, petits pots, crème brûlée & oeufs à la neige are all from the same category
As far as ingredients and serving components go, fruit tends to take centre-stage in French desserts. These could be flambéd, baked, poached, or made into stewed fruits (compotes).
Apart from sorbets and ice cream, elaborate presentations like a bombe (layered & moulded dessert), makes for a stunning display
Chocolate & whipping cream are both mixed together in making a chocolate ganache. This is used to fill or frost cakes and may be made with different types of chocolate & flavors
These are bite-sized desserts and are typically made with genoise cake & frosted with a light fondant icing
These are yeasted pastries such as croissants, biroches, pains au chocolat, chaussons and many more- they are generally eaten at breakfast
These are just some of the French desserts that are popularly sold and consumed across Australia and you will find French Patisserie shelves lines with these light, fluffy, flaky, creamy, mouth-watering goodies.
Thanks for reading,
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