10 best desserts and sweets of France

What sweets and desserts need to be sure to try during a trip to France? How much they stand in cafe and bakery? Which of them can be brought home? Read the answers and our rating of the 10 most-most sweet French dishes.

Important notes

If for some reason you do not agree with the distribution of places or think that some kind of dessert is missing here, then write in the comments at the end of the article. We will definitely take into account your opinion.

In this article we will intentionally not tell about some desserts. For example, a charlotte, eclair, chocolate mousse, seal or souffle are perfectly familiar to the Russians. What is the point of telling them? Of the desserts common in Russia, only Croissant got into our rating, but he is one of the symbols of France, without him.

If some of the desserts really bring home without serious risk, that it will deteriorate on the road or will lose a lot of taste, then we will write about it. Unfortunately, such desserts are not so much. Take a look at other gifts from France, read our article "What to bring from France".

10th place. Opera cake – dessert as art

French "G&# 226; Teau op&# 233; RA "

This dessert is a harmonious combination of biscuit cortex, coffee and bitter chocolate.

In the original performance, three almond biscuits "Joconda" are used. They are impregnated with syrup or coffee, and between the korzhs there is creamy and chocolate cream. Now instead of cream often use easier Ganash of coffee and white chocolate.

Despite the fact that the dessert is relatively young, the story of him is very confused. According to one version, he came up with a confectioner Louis Clichi at the very beginning of the 20th century, on the other – in 1960 Gaston Lenotr. But according to the main version, this culinary masterpiece invented Siriak Gavilon in 1955, the representative of the confectionery house is far. And the name of the dessert got with the light hand of the wizard’s wife – he seemed like her scene of the opera Garnier.

Traditionally, this cake has a rectangular shape and concise top – covered with chocolate icing. It was a revolutionary solution for that time. In the mid-20th century, the cakes were supposed to be exclusively round and abundant decorated. Even now, confectioners are experimenting with cream, alcohol is added, but never touched the appearance of the opera. This is a dessert business card.

Opera cake can be tried almost in any pastry shop for 3-4 euros per piece. If you buy in a bakery or cocoon for weight, then the price is 20-25 euros per kilogram. In a cafe or restaurant, the price is from 5 to 10 euros per piece depends on the level of the institution.

9th place. Lemon Tart – Spicy Taste

French "Tarte Au Citron"

It is light to taste and possess spicy acid outdoor pie. In Russia, it makes it more often portion and serve as a delicious fruit basket.

This tart is considered the most popular dish with lemons in France. He really loves in Menton, located on the French Riviera, east of Nice. In those places there are many lemon trees, and every year the festival of lemons passes. Citrus makes decorations and even sculptures, songs and poems are dedicated to them. The main dish of the holiday, of course, traditional lemon cake.

Standard form of this dessert – Round. Classic Dough for French Tartov – Flour, Eggs, Butter and Sugar. Over time, it began to put nuts into it, most often almonds, vanilla, candied. The cream consists of cream, sugar powder, eggs and lemon ingredients. Most often add just juice, but sometimes for the piquancy of taste there is also a zest.

The most courageous pastry tops are decorated with tart lemon slices, the rest – berries, fruit. In Paris, often decorate the dessert with meringue. So it acquires not only an unusual taste, but also a more festive view.

Tart is served in a cafe with triangular pieces decorated with sugar powder. Fresh berries and curly lemon slices can also be put on the plate.

Another reason for the popularity of lemon cake in France is its low price. In confectionery you can buy it for 1.5-2 euros per piece (usually 100-120 grams). In cafes and restaurants – 3-4 euros for the same portion by weight.

In supermarkets for sale frozen pie, it can already be brought home. Naturally, on the road he knows, but will be quite suitable for use. The main thing is not freeze again. The price of a frozen product – from 15 euros per kilogram.

8th place. Kall – "Rum Baba" in French

French "Canel&# 233; "

Small soft dough cupcakes with rum and vanilla. The use of these two components give the baking a magnificent fragrance, which will force Kanla even the one who did not plan it.

Cupcakes inside Very gentle almost cream, and outside crunchy, with a caramelized crust. In height, they are from 3 to 5 centimeters, as much in diameter, the weight of one cupcox – from 15 to 60 grams. Baked in copper molds. Two main secret – dough need to be done in advance and use a lot of vanilla.

It is believed that the authors of the recipe – nuns from the abode of the Annunciation. Bordeaux, Motherland Cakes, always famous for its winery. Egg proteins were actively used to clarify the wines, and yolks sent to nuns as unnecessary. Those their processed, inventing various baking. In the 18th century, buns were called "Cant" and a little looked like a modern. Then Kola was made of thin dough and fry in a pig fat.

In the 20th century, Rum was added to the classic recipe, in this version of the cakes won tremendous popularity throughout France. From the other innovations – on top of the canel sprinkle with coconut chips, sesame grains, poppy. There are options for kesel with filling – berries or chocolate. Kalese fed to guilt and tea.

In bakeries one thing keselle (60g) costs 1-1.5 euros. It is more profitable to buy a box – from 6 to 24 pieces, then you can buy them at 0.6-0.7 euro for a thing. To supermarkets you can buy factory kesels, which are already cheaper. For example, in Auchan, packaging of 9 frozen keselle costs only 3.5 euros.

Fresh quickly lose the taste and aroma. If you want to bring them home, buy on the last day before going out.

7 place. Tarta Tatten – Apple French Pleasure

French "Tarte Tatin"

French Apple Cake. He is done "on the contrary," and apples before baking Tarta separately roasted in caramel mass.

The cake was first cooked at the hotel Sisters Taten at the end of the 19th century, where the elder from the sisters was engaged in baking. Once in the season of hunting, she decided to make a classic apple pie, but forgot about apples on fire and they began to burn. Trying to correct the situation, she covered them the simplest test and sent to the oven.

The classic version uses the dough bricker, which is very popular in French cooking. It looks like a puff and consists only of flour, oil and water. Also in the original recipe used apples of two varieties.

By purchasing tremendous popularity, the recipe received many variations. So, apples are sometimes replaced by other fruit – peach, pear, pineapple, and sometimes even vegetables. From vegetable options, the most popular tomato tathane.

The secondary ingredients have a huge amount of cytruc zest, vanilla, nutmeg, cinnamon, the list can be continued infinite. And almost unchanged bar of French desserts – Tart is often lubricated with cognac or liqueur.

Now this dessert can be found in the most fashionable restaurants and democratic confectionery. Serve it with whipped cream or ice cream. Francuments Tart Tathane also like the fact that not very caloriene, although very sweet.

In bakeries and cooking usually sell either entire tatins or a reduced version similar to a diameter of about 8-10 centimeters weighing 150-200 grams. The price of such a tattin – 4-5 euros. If you buy a piece, usually the weight is 100-120 grams, the price is 3-4 euros.

In supermarkets you can buy a frozen tatin, the price is 5-6 euros for 600 grams.

6th place. Profiteroles – Custard Balls

French "Profiterole"

These miniature cakes are the closest relatives of famous eclairs. Make them from custard and cream, and the name is translated as "useful acquisition".

According to one version, the author of the dessert – the Italian confectioner Ekaterina Medici, and he appeared in the 16th century. The recipe was printed only in 1827, he completely coincided with the recipe of eclairs from the same culinary book. Two French dessert differed only form: Eclairs – elongated cylinders, and profitrols – round buns up to 5 cm in diameter.

Initially, only cream was used in the form of a filling, now it can be condensed milk, soft ice cream, mousse, whipped cream. In addition, unstellious options appeared – with vegetables, rice, mushrooms, cheese, pate, meat and even salad. However, it already has a little attitude towards sweet desserts and more reminiscent of pies.

For a wedding, and sometimes other major celebrations – christening or Christmas, in France make crochembush. This is a high slide of profitholi bonded with another caramel. It is decorated with sugar nuts and flowers, honey, pieces of fruit, chocolate sauce.

Profiteroles are of different sizes – from 3 to 6 centimeters in diameter. Accordingly, they are usually selling for weight. In bakeries and confectionery price – 20-25 euros per kilogram, in stores in factory packages – 10-18 euros per kilogram. In restaurants they are served with warm chocolate sauce and ice cream, the price is 5-7 euros for a portion.

For holidays and corporate events sell huge packaging – 250 or even 500 pieces. Package price 250 – 40-50 euros.

5th place. Milfe – "Napoleon", which it was originally

French "Mille-Feuille"

Such an extravagant name carries a puff pastry, the closest relative of which is Napoleon cake. Decorated with berries, fruit, powdered sugar, it looks very exquisite.

The French traded in this dessert in the 16th century, and in culinary books he began to mention the century later. The name is translated as "Thousand Sheets". Known Culinary Marie Antoine Karem argued that in the present Milfhey there should be exactly 729 layers of dough. Researchers believe that the basis of the recipe was copied with Arabic Pakhlava.

In the initial version of the interlayer between the dough served by Jam. In the modern version, which conquered great popularity, the cream is located between numerous dough layers.

How Milfe became "Napoleon" for surely unknown. One of the versions says that the great commander had a huge weakness to this dessert.

To the Russian version of the famous pastry, French masters are ironic, calling it the "swollen Milfe". We have the dough soapify with cream, and in France, this is a large amount of thin crispy sheets, only slightly cleaned with delicate cream.

Also in the original French version in the cupcake add a lot of berries and fruits. Sometimes it is done even vegetable – instead of fruits, such as tomatoes, eggplants, spinach are used instead of fruits.

A piece of milf in confectionery and cafes costs from 3.5 euros depends on the size and composition. When buying a big piece of weight, the price is from 12 euros per kilogram. You can buy frozen in the supermarket, the price is from 10 euros per kilogram.

4th place. Pear Bel Helen – unshakable combination of fruit and chocolate

French "Poire Belle H&# 233; L&# 232; NE »

Classic combination of fruit, chocolate and ice cream. In the most famous French version used pear.

The recipe was invented in 1870 by the 24-year-old unwashed ECCF. And he was not dedicated to the girl, but opera "Beauty Helen".

Sweet pears (necessarily with a tail) cleaned from the peel and allowed in a diluted water with lemon juice with sugar or in white wine. After that, cool, decorate with bitter chocolate sauce and served with vanilla ice cream.

More than a hundred years ago, when the recipe only appeared, the dessert was often decorated with candied violets. Now they are usually replaced by rosettes from whipped cream.

Considering the popularity of the dish, it is constantly upgraded. Most often this concerns the composition of the sauce in which the fruits are allowed. Also, dessert can sprinkle with nuts, powdered sugar, add white chocolate chocolate or marmalack. However, there are more cardinal options. One of them is a chocolate-almond cup, in which "lies" fruit.

Served pear dessert in sophisticated restaurants and coffee shops. Price – 6-8 euros for a portion. Unfortunately, in confectionery and bakeries this dessert is almost never found.

3rd place. Chocolate Croissant – symbol of France

French "Croissant Au Chocolat"

Puff-dough bun, which has become a symbol of France and French cuisine. The smell of Croissants is the smell of morning french streets.

Invented this dessert not the French at all, but the Austrians. In 1683, the Turks were unsuccessfully tried to take Vienna. In honor of the victory, the Austrian pastry was invented by buns in the shape of a crescent, which is in the Turkish flag. Kipifel, Austrian name of the popular French delicacy, from German and translated – "Crescent".

10 Best desserts and sweets of France

In France, the recipe brought Maria-Antoinette Austrian. Here the bun got a new name and began to actively develop. Much more oil was added to the composition, various fillings appeared. And most importantly – the French became the stove of the Rogani not from the usual test, but from puff yeast. In this form, this baking and won the whole world.

Croissants love for a combination of different textures – crispy crust and very gentle content. The fillings give piquancy. The most popular croissants with French cheese, cream, jam, are with caramel, cottage cheese, honey, ham and even vegetables. But the most beloved Parisians – Croissant with chocolate.

However, the most stringent adherents of tradition are sure: the real croissants must be without a filling. As they say, add a stuffing to a cult bun. All the same, what to put a foap in onion soup.

French bakers are sincerely confident that the manufacture of these horns – the magic process. Everything is influenced by everything – weather, humidity, temperature, conversations, mood and even the character of the master. The smoke evil person will never work real croissants.

About magic is unknown, but it is actually whole art, subtleties in cooking a lot. Flour twice siege to saturate with oxygen, but not to suspend. The dough "raise" several times and glorify the most fatty butter. Lay it too few times.

Paris masters have the main secret of unique croissants: the temperature of the dough and oil should be the same and equal to 24 degrees. Only in this case the necessary lamination will be achieved. No less strict requirements for the temperature and intensity of kneading test, proofing, cutting corner and layer thickness.

Eating crispy horns with hands, lazy comfortable pieces over a plate. If there are no plates nearby – wrapped in a napkin and bite off. If the bun with a filling – it is fluttered in half and eat each half separately.

The French are convinced: Croissants need only fresh, because after 3 hours they lose the lion’s share of their magnificent taste. You can find them at any time of the day in all buns, cafes, restaurants. But the main time of cult balnikov – Morning, breakfast.

The price of fresh croissant in Paris bakeries – from 1 to 1.5 euros. Croissant with filling – from 1.5 to 2 euros for a thing. Factory croissants in supermarkets cost from 6 to 8 euros per kilogram, but they do not advise them, they are not better than those croissants that sell from us.

2nd place. Cream-Brulet – Culinary Legend

Products with taste cream brule a lot. However, few people tried the cream-brule itself, and the more original from France. Do not miss the opportunity.

In essence, it is a custard cream cream covered with caramel crust. The name is translated as "baked cream". According to the original recipe, prepared pudding, sugar is fired on it to caramelize the top layer. Hence the name.

For the right to be considered the birthday cream-Brule France has to argue with England and Spain. The British claim that for the first time the dessert was prepared from them in the 17th century in college. Trinity and named after this Trinity. The French declare that Francois Massalo’s delicacy invented, who worked at the Duke of Orleansky in the same 17th century. And the Spaniards answer that in the 16th century such dessert was prepared in Catalonia. In proof, they lead the legend about the nuns who treated this sweet bishop dish.

Popular dessert made of milk, egg yolks, vanilla and sugar. Over time, the milk began to replace cream. He is preparing in the oven. We have already mentioned about the last touch – the cream sprinkles with sugar, which was performed before. Now for caramelization crust use a grill or a special burner.

The dish over time has acquired a huge amount of taste shades. Among the most popular additives chocolate, cinnamon, liquor, cocoa, orange or lemon zest, pistachios, rum. One of the main requirements for additional ingredients is a bright delicious fragrance.

Served cream-brule in ceramic or faience portion molds in which it is prepared. Decorate mint branches and berries, such as strawberries.

Portion of cream-brulee in a cafe or restaurant costs 4-7 euros depends on the level of the institution. In supermarkets you can buy frozen for 9-12 euros per kilogram.

In supermarkets sell powder for making cream brulee, it needs to be added cream. And there is also a liquid mix that you need to warm. If you want to bring home a real French cream-brule, then we recommend these options.

If you want to bring an interesting and colorful gift from France, then look at the special burners for cream brule. They can be found in supermarkets in the department of household appliances. The range is very wide, the price is from 5 to 30 euros.

1st place. Macaron – World Bestseller

French "Macaron"

This is a bright unusual pastry of two almond cookies and stupid-layers. The traditional contrast of the crispy crust and tender inner texture captured the whole world. A variety of colors adds a dessert of attractiveness and originality. This is the culmination of the combination of a refined type and wonderful taste, which the French are so strive.

Macaron, without exaggeration, the most popular French dessert. Only in Paris sell 15 thousand multicolored cakes daily. The popularity of the dish is also the fact that he was included in the assortment of French McDonalds.

However, the authors of this sweetness are not French. One of the versions, the homeland of the dessert – Venice. In France, they first began to prepare the Italian chef in the 16th century, who brought Catherine Medici.

Then it was a single almond round-shaped cookie. The modern type of dessert received only in the 20th century. Invented his grandson founder Factory Laduree. In his version, the initial layer between two cookies was cream. And now this confectionery house is one of the largest macaron manufacturers. In addition to the usual assortment, Laduree offers beautiful souvenir sets of bright pastries as a delicious gift from France.

"Light" and "melting" – the main epithets that are characterized by macaroni. For cooking you need ground almonds, egg whites, sugar powder and dyes. Dyes are necessarily used natural. So all this color extravaganza – red, purple, azure, black and yellow cookies – should not scare healthy food supporters.

The technology itself contains so many nuances that the multi-colored minipier cannot be prepared even by many skillful pasta. The two most dangerous moments – the introduction of dry ingredients in protein and extraction of the dish. Minimal non-compliance with instructions – and instead of cookie-meringue, a viscous mass is obtained.

Mixing for cookies – whole ritual. It is necessary to do this manually, in a circle, moving to the center, when measuring, perform no more than 35 movements. In addition, each masters "Makaronist" have its secrets. For example, keep separated proteins a couple of days in a container in a cool place.

And here the Ganash cream for layers is very simple. Basically, more than five hundred types of macaron are now known. And this is not the limit.

Popular Additives – Raspberry, Blueberry, Coffee, Black Currant, Chocolate, Pistachios, Sambuk, Caramel. There are and very exotic fillings – chestnut, mint, fig, coconut, green lemon, rose petals, valley or violets.

Eating macaroni hands. You can buy it in France everywhere.

Macaron cookies sell almost in any store and serve in a cafe along with coffee. Almost every restaurant boils by its branded type of this dessert. Price – from 1 to 1.8 euros for a batch. It is advantageous to buy large boxes, then you can get a price of 0.7-0.9 euros for a thing or even cheaper. For example, at the time of writing this article in Auchan, you can purchase a package of 36 pieces for 15.9 euros.

Important moment!

Not every dish can be freely exporting from France and imported to Russia. There are restrictions on food, read about it in our article "What can not and can be exported from France".

We wish you a pleasant tasting of desserts of French cuisine, and read our interesting articles about France and the French (List of articles below).

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