A little microstate on the French Riviera, Monaco is quintessentially French and famous, and as such it hasn’t been home to any dessert inventions, but some of the French’s finest dessert creations are popular here. It is after all the place where many of the rich and famous retire to, to bask in the sun and escape from the hubbub of life.
The Monaco fraise millefeuille is a classic French pastry dessert that is also very popular locally. It consists of layers of puff pastry separated by a creamy vanilla pastry cream and topped with fresh strawberries. To make it, puff pastry is baked into thin, crisp sheets and layered with pastry cream. Fresh strawberries are sliced and laid on top, followed by more pastry cream. It is dusted with powdered sugar. The light, flaky puff pastry combined with the sweet cream and tangy strawberries make it a delicious and refreshing dessert. It became especially popular after Prince Albert of Monaco declared it was one of his favorite treats.
Calisson is a traditional confectionery product from Aix-en-Provence in France. It has a diamond-shaped, marzipan and fruit paste base covered with a royal icing glaze. The paste contains melon and candied fruits such as fig, which gives it a distinctive flavor. Ground almonds are a key ingredient in the marzipan-like paste. The calisson is then enrobed and coated in crunchy grains of sugar to produce a hard candy shell. Some varieties also include slivers of preserved melons or figs inside. They are crisp on the outside and soft, chewy, and fruity on the inside. Calissons are colorful and make for a unique French confection.
The Louis XV is a decadent dessert named after the French monarch. It consists of layers of feuilletine, a light crispy wafer, layered with pastry cream. The feuilletine provides lovely contrasting textures with its delicate crunch against the smooth cream. The pastry cream used is usually a rich vanilla variety, though some patisseries get creative with additions like chocolate or fruits. Overall, the Louis XV aims to capture royal indulgence in a petite package through its multilayered format and luxurious blend of flavors and textures. Elegantly presented and beautifully balanced, it remains one of France's most iconic royal desserts.
Originating in Saint-Tropez, the Tarte Tropézienne is now iconic to the French Riviera region. At its heart is a light, airy brioche dough that is baked and then filled with a creamy, vanilla-scented pastry cream. Often a simple cream patisserie is used but some bakeries include whipped cream as well for extra richness and texture. The brioche provides a wonderful contrast to the smooth filling. Traditional tartelettes are topped with a light dusting of powdered sugar to highlight their natural colors. Bakers strive to keep the brioche soft and tender so it soaks up every last bit of the creamy vanilla center. Eating one is a true taste of the French Mediterranean coast.
The Galapian d'Apt is a specialty cake originating from the town of Apt in Provence, France. It is a tart consisting of a shortbread crust topped with candied fruits. The most common fruits used are melon, oranges, lemons, and cherries which have been preserved in sugar syrup. The tart is finished with a light syrup made of water and honey that is poured over the top to keep the fruits moist. The Galapian d'Apt is considered the signature dessert of Apt, known as the "capital of candied fruit" due to the high-quality fruits produced in the region.
The Fougasse is a type of flatbread shaped like a ladder or branching tree. It originates from Provence and is very popular in the nearby Principality of Monaco. It is made from bread dough enriched with olive oil and sometimes herbs or olives. The distinctive ladder shape is formed by cutting slashes across the top of the dough before baking. Fougasse has a crisp crust and airy interior when baked. It is often enjoyed as an afternoon snack or with apéritifs. The bread also makes an appearance on Christmas Eve in Monaco, along with 13 desserts to celebrate the holidays.
Tarte au Citron is a traditional French citrus tart and is a popular dessert of Monaco. Featuring a shortcrust pastry filled with a thick, creamy lemon custard, it captures the fresh essence of lemon in dessert form. The filling is set during baking to achieve a wobbly, silky texture that balances the tartness of the citrus. Once cooled, the tart is often dusted with powdered sugar. With its bright, vibrant lemon flavor profile showcasing the fresh flavors of the Mediterranean, Tarte au Citron has become iconic in Monaco. It perfectly highlights the region's cuisine, which emphasizes ingredients from the surrounding seas.