Below is the list of the best French desserts and pastries to discover at least once in your life. French pastries are known to be among the best in the world and a celebration of culinary art.
From buttery morning croissants to crispy cakes, every bite is a delight. Vibrantly colored macarons, chocolate or coffee éclairs and fruity tartlets populate the bakery displays. Inherited from centuries of craftsmanship, they symbolize finesse and indulgence in France.
- Eclair
- Fruit Pie
- Fraisier / Strawberry cake
- Chocolate Cakes: Molten, Rocher, Brownie, Opera
- Lemon Meringue Pie
- Crème brulée
- Crêpes
- Macaron
- Verrine
- Religieuse
- Profiteroles
- Mille-feuille
- Tarte Tropézienne
- Pain perdu / French toast
- French meringue
- Viennoiseries: Croissant, Pain au Chocolate, Swiss bread, Chouquettes
- Chocolate Fountain
- Cakes (Nature, Chocolat, Apples,..)
- Gourmand Coffee
Eclairs
An éclair is a French dessert, elongated and made from choux pastry, filled with pastry cream. Traditionally, it is topped with melted chocolate or coffee icing. Its exterior texture is crispy, while the inside is soft and creamy. An essential sweet delight in pastry.
Fruits Pie
The fruit pie is a pastry classic. A shortcrust or puff pastry holds a sweet filling, often pastry cream or almond cream, topped with fresh or baked fruits. Depending on the season, it can be adorned with strawberries, apples, apricots, or other delights. A burst of flavors and colors.
Fraisier
The fraisier is a signature French cake. Made of two layers of light sponge, it is generously filled with mousseline cream and fresh strawberries. The surface is often decorated with a thin layer of almond paste or glaze. A synonym of spring, it delights the palate with its freshness.
Chocolate Cakes: Molten, Rocher, Brownie, Opera
The chocolate cake comes in multiple versions. The soft cake charms with its tender heart, while the rock offers a crunchy texture on the outside. The brownie, dense and rich, combines nuts and melting chocolate. The Opera, on the other hand, is a symphony of thin layers of Joconde biscuit, ganache, and coffee buttercream. Each reveals a unique facet of chocolate.
Lemon Meringue Pie
The lemon meringue pie is a prized French dessert. A crispy shortcrust pastry serves as a base for a tart lemony cream. Topped with airy meringue, it offers a contrast of sweetness and citrus. Its play on textures between crunch, creaminess, and fluffiness makes it an unparalleled treat
Crème brulée
The crème brûlée, a quintessential French dessert, boasts a rich custard base, often infused with vanilla. Its signature feature is a hard caramelized sugar top, created by torching granulated sugar until it’s golden and brittle. The contrast between the creamy custard and the crispy caramel makes it a timeless favorite, offering both sweetness and texture.
Crêpes
Coming from Bretagne region, sweet crepes, thin and golden, are a typically French treat. Made from flour, eggs, and milk, they are adorned with indulgent fillings like sugar, jam, Nutella, or salted caramel. Eaten warm or lukewarm, they represent convivial moments and sweet indulgence.
Macaron
The macaron is a delicate French pastry. Made of two almond bases, it encloses a ganache or jam. With its fine crust, soft interior, and various flavors, it’s both crispy and melting. A symbol of elegance, the macaron is a truly refined treat.
Verrine
The verrine is a modern culinary presentation, served in a small transparent glass. It layers textures and flavors, sweet or savory. Whether it’s mousses, creams, fruits, or tapenades, each layer offers a visual and taste contrast. Elegant and inventive, verrines delight the eye before charming the palate.
Religieuse
The religieuse is a signature French pastry. Made up of two choux pastries, a large and a small one stacked, filled with pastry cream, often chocolate or coffee. The whole is topped with a matching fondant. Its silhouette resembles a nun in habit, hence its name. It’s an elegant and indulgent dessert.
Profiteroles
Profiteroles, French delights, are small choux pastries filled with ice cream or pastry cream. They are often drizzled with hot chocolate sauce, creating a striking contrast between hot and cold. Their light texture, combined with the sweetness of the chocolate, makes them irresistibly indulgent. A treat par excellence.
Mille-feuille
The mille-feuille, a classic French pastry, is a delicate dessert known for its layers of crisp puff pastry and rich pastry cream. These layers alternate, topped with a glossy layer of icing. The result is a symphony of textures and flavors, a true indulgence for pastry enthusiasts.
Tarte Tropézienne
The Tarte Tropézienne is a delicious French pastry. Created in Saint-Tropez in the 1950s by Alexandre Micka, it consists of a light and fluffy brioche filled with a creamy mixture of mascarpone and pastry cream, and dusted with powdered sugar. It’s an iconic dessert from the French Riviera, cherished for its sweetness and exquisite flavor.
Pain perdu / French Toast
“French toast, also known as “pain perdu”, is a comforting dish. Made from slices of stale bread soaked in a mixture of beaten eggs, milk, and sugar, it’s then browned in a pan. Served hot, often sprinkled with sugar or drizzled with syrup, it’s a sweet treat with ancestral roots.
Meringue French
The French meringue is an airy and crispy delight. Made from whipped egg whites and sugar until a firm and glossy texture is obtained, it’s gently piped and then baked at a low temperature. Light as a cloud, it melts in the mouth, offering a simple yet refined sweet experience
Viennoiseries: Croissant, Pain au Chocolate, Swiss bread, Chouquettes
Viennoiseries are morning delicacies typical of French bakeries:
- The Croissant, flaky and golden, symbolizes the French breakfast.
- The Pain au chocolat, rich in butter, hides delicious chocolate bars.
- Swiss bread, stuffed with pastry cream and chocolate chips, is a soft treat.
- Chouquettes, airy little balls, are sprinkled with pearl sugar, offering crunch and sweetness.
Chocolate Fountain
The chocolate fountain is a gourmet spectacle. Melted chocolate cascades continuously, inviting tasting. Dipping fruits, marshmallows, or cookies, each bite is coated in chocolate. Popular at events or festive buffets, it transforms the simple pleasure of chocolate into a shared and convivial experience.
Bûche de Noël
The “bûche de Noël” is a specialty of France. It’s a dessert traditionally served at the end of the Christmas meal in France, as well as in other French-speaking countries. It’s designed to resemble a tree log, referencing old traditions where an actual log was burned in the fireplace during Christmas festivities. The Yule Log is often made of a sponge cake rolled with a filling (such as buttercream or mousse) and covered in chocolate or other icings to resemble tree bark/
Cakes (Nature, Chocolate, Apples,..)
Cakes are versatile, moist delights. Whether plain, revealing the sweetness of vanilla, chocolate for a rich and indulgent touch, or with apples for a fruity flavor, they cater to every craving. Their tender textures, varied according to taste, make each slice a sweet comfort moment.
Gourmand Coffee
Gourmet coffee is a beloved French specialty at the end of a meal. It pairs an espresso with a selection of mini-desserts, such as macarons, molten chocolate cakes, crème brûlées, or small tarts. It’s an elegant way to sample a variety of sweet delights while sipping on coffee. Perfect for indulgent undecideds
Pinterest board on cake and desserts worldwide: https://www.pinterest.fr/thiluutips/cake-dessert-patisserie/
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