Picture this: buttery pastries, silky creams, and sugar spun into works of art. If you've ever dreamed of unleashing your inner Parisian and savoring the famous French desserts, you're in for a delicious ride. From delicate éclairs to flaky croissants, these famous French desserts will transport your taste buds to the charming patisseries of Paris. So, grab your whisk and let the sweet adventure begin! Bon appétit!
Crème Brûlée
If you appreciate the satisfying crack of caramelized sugar as your spoon breaks through a crème brûlée, you're likely familiar with the pleasure that follows—the silky custard beneath. Mastering the balance between the creamy custard and the rich caramel top is the hallmark of this classic French dessert. For an indulgent twist, pair it with a decadent chocolate mud cake or a praline cake.
Ingredients:
- 500 ml heavy cream
- 100 ml whole milk
- 120 gm granulated sugar (divided)
- 6 large egg yolks
- 1 vanilla bean or 5 ml vanilla extract
- 40 gm brown sugar (for caramelized top)
Procedure:
- Heat the creme, milk, and vanilla bean or vanilla essence in a simmering saucepan. Bring it to a boil.
- In a separate bowl, whisk the egg yolks and 60 gm sugar. Make sure that the mixture is pale and thick until the sugar is completely dissolved into the mixture.
- Now slowly add the hot mixture of cream and milk into the egg mixture.
- In another saucepan, add the rest of the 60 gm of sugar until it is caramelized. The sugar will dissolve and turn into a golden brown color.
- Now set the ramekins, then add a thin layer of caramel. Over it, pour the custard in them and seal the top with some aluminum foil.
- Boil water in a large pan and set the ramekins inside it. Make sure they are halfway merged in the boiling water.
- After 30-40 minutes they will be done. Remove the foils and sprinkle some brown sugar. Then torch it until it becomes crispy.
- Voilà! The moment you crack into that caramelized layer will be your new favorite sound.
Eclair
This light and airy choux pastry is filled with cream and topped with a chocolate glaze. You will be hooked on this dessert with just one bite.If you're a fan of chocolate tarts but looking for something lighter, an éclair offers a similar indulgence in a more delicate form.
Ingredients:
- 125 ml water
- 125 ml whole milk
- 100 gm unsalted butter
- 2 gm salt
- 150 gm all-purpose flour
- 4 large eggs
- 250 ml heavy cream
- 100 gm Cadbury Bournville dark chocolate (for the glaze)
- 150 gm pastry cream (for filling)
- 50 gm powdered sugar (optional for dusting)
Procedure:
- In a saucepan, combine water, milk, butter, and salt. Then bring it to a boil.
- Into the mixture of milk, stir in the flour and cook until it forms a dough.
- Then transfer to a mixer. Into the same mixture, beat in the eggs one by one.
- Pour the choux dough into a pipe. Pipe the choux dough into long strips on a baking sheet lined with parchment paper. Then bake until puffed and golden.
- Once it has cooled down, fill each éclair with pastry cream and dip the tops in melted chocolate. For an extra flourish, dust with powdered sugar.
- This Parisian pastry is perfect with a cup of coffee—or champagne if you’re feeling très chic.
Tarte Tatin
Can you imagine an upside-down apple tart? The tarte tatin is just that. Here caramelized apples sit atop buttery, flaky pastry. It’s rustic, it’s rich, and it’s as French as croissants at sunrise. Let’s get to know the famous French desserts.
Ingredients:
- 200 gm puff pastry (store-bought)
- 1 kg firm apples (Granny Smith or Golden Delicious work well)
- 150 gm sugar
- 50 gm unsalted butter
- 5 ml lemon juice
- 5 gm cinnamon (optional)
Procedure:
- First, peel and slice the apples and toss them in the lemon juice to prevent them from becoming brown in color.
- In a heavy skillet, melt the butter and sugar until the sugar dissolves. The mixture will turn into a creamy caramel sauce.
- In the same caramel sauce, arrange the sliced apples neatly and cook them until they soften.
- Now cover the apples with the store-bought puff pastry and bake them until golden brown. You can directly place the skillet into the oven and bake them at 180℃ for 15 minutes. Keep checking so that the dessert does not burn.
- Once it is done, let it cool completely. Flip the tart into a serving dish.
- Serve tarte tatin with a dollop of whipped cream or a scoop of vanilla ice cream.