French pastries

1- Croquembouche

Croquembouche is a type of traditional French wedding cake that consists of chou à la crème puffs that are stacked in the form of a tower and covered with caramel. Cream puffs are made from sourdough and filled with cream. Each cream puff is dipped in caramel and placed on a croquembouche cone. Then the remaining caramel is poured in the form of thread around the croquembouche.

Nuts, chocolate, and edible flowers can be used to decorate the crocus.

Croquembouche is said to have been first created by Marie-Antoine Carême in the late 1700s. Croquembouche was first served to the nobility and other royal families during this period, but is now served at weddings, baptisms, and other formal occasions in France.

What is a sweet show?

Shirin Shu is a soft and hollow pastry made from water and/or milk, butter, flour and eggs. Choux pastry has a golden crispy crust and a hollow interior, which is due to the high humidity that creates steam inside the pastry and puffs it up during baking. Then the pastry is cooled and filled with various creams. Pâté show dough is used in the preparation of famous French desserts such as croquembouche, Paris-brest, eclair, profiterole, Saint Honore and religieuse.

2- Paris-Brest

Paris Brust is a ring of almond and golden pâté choux cut horizontally in half, filled with pastry cream and decorated with powdered sugar. While Paris Brust is traditionally filled with praline-flavored pastry cream (muslin cream), you can use any flavored cream or even whipped cream as a filling.

The history of Paris-Brest dates back to 1910, when Louis Durand of Maisons-Laffitte patisserie was asked to create a dessert to commemorate the Paris-Brest-Paris bicycle race. Durand baked Paris Brest in a circular shape to resemble the shape of a bicycle wheel.

3- Entremet

An entreme is a layered cake that has an inner core of contrasting layers of texture wrapped in a mousse casing and covered with a glaze or ganache. This modern French pastry can be decorated with isomalt sugar flakes, tempered chocolate, honeycomb, meringue, candied nuts, edible gold or fresh fruit.

Entrée translates to "dessert" or "snacks" in Old French, so entrees were historically small meals served between main meals. In our modern age, antremes are known as elaborate, elegant and precise cakes served in patisseries.

4- Clafoutis

Clafouti is a French dessert made with a thick, custard-like batter that is poured over fruit and baked. Clafouti is made into a soft, pudding-like texture and then coated with powdered sugar and often served with cream.

The fruit in klafuti is traditionally pitted black cherries, other fruits such as figs, berries and stone fruits can also be used in klafuti.

Clafotti originated in the south-western countryside of Limousin, France. Clafotti became very popular during the 19th century and quickly became a well-known French dessert.

5- Gateau Opera

Ghetto Opéra is a French dessert consisting of thin layers of Joucond (almond cake) sponge dipped in coffee syrup or Grand Marnier (a type of French liqueur), with additional layers of chocolate ganache and coffee buttercream. The final layer is the chocolate ganache, on which "Opera" is traditionally written in cursive.

The history of ghetto opera has conflicting origins, but the most accepted origin is its invention in 1955 by Parisian pastry chef Cyriaque Gavillon at the famous Parisian patisserie Dalloyau.

6- Mille Feuille

Mille foie is a French dessert that has three alternating layers of puff pastry and whipped cream filling. The top layer is covered with vanilla royal icing and chocolate ganache.

Mille foie means "thousand layers" in French, referring to three sections of multiple layers of laminated puff pastry. Mille foie is also known as Napoleon, although in Napoleon, almond cream is traditionally used instead of pastry cream.

Meal foie was first introduced by chef Francois Pierre de La Varenne in Le Cuisinier Francois, one of the first French cookbooks. On the date of the publication of the book in 1651, béchamel sauce (one of the five mother sauces) was used to prepare mille foie, and it was later changed by Marie-Antoine Careme by using sweet cream as a filling.

7- Canele

Canelle is a French pastry similar to bread pudding with a caramelized outer layer and a dense and soft inner layer. This sweet is flavored with vanilla and rum (a type of liqueur) and is baked in special molds. This pastry is baked in special molds to ensure the browning effect of Mayard on the crust and at the same time to maintain the desired and dense interior space.

While the origin of cannelé is debated, it is believed to have been invented in Bordeaux sometime between the 15th and 18th centuries.

8- Tarte Tatin

Tatin tart is an apple tart made of caramelized apples and a layer of pastry. This French dessert is baked upside down for the ultimate caramelization, so the apples are arranged in a neat pattern. When the tarte tatin comes out of the oven, it is flipped right side up to reveal the candied apples, now encased in a buttery brown pastry shell.

Tarte Tatin is said to have been created by French sisters Carolina and Stephanie Tatin at their hotel in Lamotte-Beuvron. It is believed to have been accidentally made by overworked sisters, who either mistakenly baked the tart upside down or mistakenly followed the apple pie recipe.

9- Petit Fours

Petit fours are small cakes that are served with tea and are made and decorated in different flavors. Petit four means "small oven" in French. Petit fours are commonly known as sweet French desserts, but they can be transformed into a savory version. Sweet petit fours are very popular at tea parties, weddings and bridal showers.

The petit four was first made in France in the 18th century, when only large brick ovens were used in bakeries. Since these ovens did not have temperature controls, they were perfect for baking bread when they reached very hot temperatures. During the cooling time after the bread was finished baking, bakers used this residual heat from the oven to bake more delicate desserts, one of which is the petite petit four.

10- Souffle

A souffle is a light and fluffy baked egg that can be made sweet or in other flavors. Souffle is considered more of a French dessert and the most popular flavor is the sweet chocolate soufflé. Since soufflés can be cooked in many different flavors, there are more sweet souffle items that can be used as a French dessert. Lemon soufflé, raspberry soufflé and Grand Marnier soufflé are very popular flavors. The most popular flavors of salty soufflé are: cheese soufflé, spinach soufflé and chicken soufflé.

There are various citations as to who first invented the souffle. Some say it was first made by Vincent de la Chappelle in 1700. The next account is from Antoine Beauvillers who wrote in detail about souffle in his cookbook in 1814 titled "L'Art Du Cuisinier". However, many people look to Marie-Antoine Careme as the chef who really developed and popularized this iconic French dessert.

11- Crème Brûlée

Crème brûlée is a baked custard dish topped with caramelized sugar. The custard base is traditionally baked in a ramekin and refrigerated to chill the custard before serving. The hard sugar topping is caramelized on the custard just before serving using a butane or salamander torch. A type of vanilla is usually used in this French dessert, but many restaurants and chefs have used special ingredients to create their own crème brûlée. from matcha and kona coffee to ruby ​​chocolate and pumpkin cream, there are many options for making crème brûlée that can be unique to your menu.

The history of crème brûlée is a widely debated topic in the food world. Currently, the first known record of this recipe is in Francois Massialot's cookbook Cuisinier Royal et Bourgeois in 1691, but many believe crème brûlée was created much earlier in the 14th century.

12- Fraisier

Frazier is a French summer dessert made from strawberries, Genoese sponge cake, mousseline cream and marzipan (almond paste). "fraises" means strawberries in French, which is where the name of this cake comes from. The frisée is usually made with a Genoise sponge on the bottom, halved strawberries inside and out, covered with mousseline cream and topped with a second layer of Genoise sponge. The final layer is finished with marzipan, but it can be further covered with powdered sugar or a small layer of mousseline cream.

The origin of freesia cake is often unknown. Some date the frieze cake to the 1860s, while others guess the year 1930.

13. macaroni
Macaroni is originally from Italy. from 1500 onwards, this sweet became popular in France and became one of the most famous sweets of this country. The French macaron, which today has many fans all over the world, consists of 2 layers of almond meringue, which are filled with butter cream, ganache or other toppings. Apparently, this combination is the idea of the famous French pastry chef; It was Ladurée that there is usually no place to put a needle in his confections in Paris.

14. croissant
Croissant has its roots in Austria. This bread was imported to France from 1770 onwards. If you want to start your day with a French treat, Croissant bread is one of the best options for breakfast.

15. Eclair
The origin of Éclair in France dates back to the 19th century, and if you can find the most delicious type that is filled with custard cream in addition to whipped cream, you will not forget its taste for a long time. Maybe even put it at the top of your favorite sweets.

16. Madeleine
Madeleine is a light and small pastry that, if cooked correctly, takes on an appearance similar to an oyster. Madeleine is considered one of the most popular French sweets and you can find it in almost all patisseries in the city. If you're looking for the softest puffed madeleines, be sure to check out Belle Sucre Patisserie in Paris.

17. Chocolate Mousse
Sometimes, in the translation of a word or phrase into another language, the meaning of the text may not be expressed as it should be, or its meaning may change. In English, the translation of French chocolate mousse reminds most of the audience of plastic containers and foil lids, and this is not in any way compatible with the relatively luxurious preparation of this dessert. Visit the city of Rennes in Paris to see the difference for yourself.

18- Profiteroles

Profiteroles are sweet pastry balls that are typically filled with a sweet cream, mustard or ice cream. They are served with chocolate in restaurants where they are prepared, but if you find them in bakeries, they are probably without chocolate.

19- Pain au chocolat chocolate brioche bread

Eat this dessert for breakfast, eat it as dessert, eat it as an afternoon snack: this chocolate cake is full of delicious nutrients no matter the time of day.

20-Crepe

Like souffle, this dessert is very tasty and sweet. If you decide to eat it as a dessert, you can fill it with Nutella, sugar and butter, or fruits.

21- Chocolate and pistachio roll L'escargot chocolat pistache

If you are not brave enough to try the traditional French dessert, try the L'escargot chocolate cake. A snail-shaped dessert that does not actually contain a snail and contains a melted combination of chocolate and pistachio.

22-Chocolat

Many say that the art of chocolate is perfected in France, so find a local chocolatier and see for yourself that this is indeed true.

23- Clafoutis

Clafoutis is a fruit cake like dessert, usually made with black cherries. It's from the Limousin area, so if you're in the neighborhood, give it a try.

24- Kouign-amann

In Britain, it is known as Kevin Amen, a sweet and crispy cake made from bread dough, sugar and a lot of butter. These fluffy compounds are like caramelized crystals and should not be missed.

25- Bugnes Lyonnaises

Bugnes Lyonnaises, often known as angel wings, are traditionally eaten during Lent, but can also be found throughout the year. Similar to beignets or funnel cakes, it consists of fried dough covered in powdered sugar.

26- Ispahan

Some may think that Ispahans are just fancy macarons, but they are actually much more than that. These are larger sweets than traditional macarons and are available in fresh raspberry, rose and alcoholic flavors and often contain fresh fruit.

27-Kouglof

This bundt cake may not be native to France, but you can eat some of the best there. The light cake is sometimes colored with chocolate, but almost always has raisins, almonds, and cherry juice.

28-Mont Blanc

Mont Blanc is a huge mountain (as the name suggests) sweetened with chestnuts and usually filled with crumbled cake or powdered sugar.

29-Mandia Mendiants

These delicious circular chocolates are traditionally filled with dried figs, hazelnuts, raisins and almonds. You can also find them with pistachios, other nuts and seeds.

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