Desserts

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Desserts

135 recipes available

Tarts (15)
Cakes and pastries (32)
Small cakes (33)
Viennoiseries (sweet breads, buns) (7)
Ice-cream and sorbets (6)
Creams and foams (15)
Syrups and coulis (1)
Sandwiches (1)
Traditional recipes of French cooking (1)
Confectionery (3)
Miscellanous (21)
List of all the recipes
View this list in full images

Tarts

Apple amandine tarts from Brélès : Sweetcrust pastry, stewed apples and frangipane
Apple semelles (flat apple tarts) : Flat tart with stewed apple and apple slices.
Apricot and almond cream tart : Apricots and almond cream.
Bounty-style tart for Alison : Sweetcrust pastry, coconut and chocolate.
Cherry and pistachio tarts : Sweetcrust pastry, pistachios cream and cherries
Chocolate tart : Crispy pastry and soft chocolate.
Elsa' s Comtoise galette : Similar to choux pastry.
Exotic fruit tart : Shortcrust pastry, almond cream and fresh fruit.
Express apple tart : Really quick.
Pear and lime meringue pie : Sweetcrust pastry, lime crème pâtissière and italian meringue. -
Pear tart with almond cream : Sweetcrust pastry, fesh pears and almond cream.
Pear, grapefruit and pistachio tart : Pistachio cream, grapefuit and pears.
Plum tart : Crisp pastry, almond cream and plums.
Strawberry tart : Sweetcrust pastry, vanilla confectioner's custard and strawberries.
Tart Tatin : Upside down tart with caramelised apples.

Cakes and pastries

Apple charlotte with toasted brioche : Apple charlotte which can be eaten warm or cold.
Black Forest gateau : Chocolate genoa sponge, whipped cream and cherries.
Caramel rice pudding : A layer of caramel on top of a rice pudding.
Caramelised apple pie : Apple pie.
Cherry clafoutis : Clafoutis batter and de-stoned cherries.
Chestnut cake : Double chestnut cake.
Crust for tea : Crisp pastry and almonds.
Epiphany galette : Classic almond cream pastry for Epiphany.
Fraisier (French strawberry cake) : Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syrup.
French custard tart : Short crust pastry and vanilla egg custard.
Fruit crumble : Best of English puddings.
Gingerbread : Traditional French honey gingerbread.
Half-cooked chocolate cake with raspberry coulis : Small moist chocolate cake.
Household cake (Gâteau de ménage) : Classic pastry from Franche-Comté.
Kouing-aman : Caramelised millefueille-style cake.
Kugelhof for Nanou : Traditionnal Alsatian cake.
Liège waffles : Round and crusty.
Millefeuille : The finest delicate pastry.
Nanou's chocolate cake : Melting chocolate cake.
New tiramisu : Creamier version of a classic.
Paris-Brest : Ring of choux pastry with almonds and praline cream.
Pavlova : Meringue shell filled with whipped cream and diced fruit.
Pear charlotte : Charlotte with pear mousse and a hint of lemon.
Pecan fruit rolls : Caramelized puff pastry rolls filled with raisins, dried apricots and pecan nuts.
Pistachio tiramisu : Tiramisu with a pistachio cream and a coffee-whisky syrup.
Prune Far : Traditional recipe from Brittany.
Saint Honoré cake : Circle of puff pasty, filled caramelized choux puffs and whipped cream.
Strawberry and rhubarb crumble : 3 layers rhubard, strawberries and crumble dough.
Strawberry Charlotte : A shell of soaked bisuits filled with layers of strawberries and whipped cream.
Succès praliné (praline meringue) : Almond meringue with praline butter cream. -
Tiramisu : Delicious italian dessert.
Toasted almond cake : Almonds and chocolate.

Small cakes

"BN style" chocolate-filled biscuits : 2 layers of biscuits around a chocolate ganache filling.
Almond tuiles : Thin and crisp.
Amiens macaroons : Small soft almonds cookies
Arizona cupcakes : Cupcake and marzipan cactus
Blackcurrant-almond muffins : Muffins with almonds powder and blackcurrants
Cannelés : Small rum and vanilla-flavoured cakes from Bordeaux.
Checkerboard biscuits : Alternate layers of chocolate and almond.
Chocolate almond cookies : Cookies with almonds, chocolate and cocoa.
Chocolate and matcha tea biscuits : Spiral biscuits with chocolate and matcha green tea.
Chocolate eclairs : Choux pastry, chocolate custard and icing. --
Chocolate madeleines : Delicous with tea or coffee.
Chocolate muffins : Filled with a chocolate ganache.
Chocolate thins with toasted nuts : Chocolate, toasted nuts candied grapefuit peel.
Chouquettes : Little choux puffs with sugar crystals.
Coconut rocks : Small coconut cakes, golden, crusty, and soft inside.
Coconut tuiles : Very thin tuiles with coconut.
Dublin fruit scones : Irish small bread to enjoy with tea.
Fillings for macaroons : What to put in your macaroons.
Financiers : Small moist almond cakes.
Finger biscuits : For Champagne or Charlote and Tiramisu.
Individual charlottes with morello cherries : Morello cherries, vanilla and Monbozon biscuits.
Jam doughnuts : Doughnuts filled with jam.
Little Christmas biscuits : Chocolate biscuits with marzipan.
Little lime tarts : Sweet crust pastry and lime (or lemon curd).
Macarons (the original French macaroons) : Trendy little cakes. -
Meringues : Beaten egg whites, sweeted and slowly cooked
Moist cereal bars : Cereals, maple syrup and dried fruit.
Oat financiers for Louise : Small moist cakes with rolled oats.
Oat shortbread biscuits : Soft small butter-cakes with oats
Pistachio madeleines : Tender pistachio madeleines.
Pistachio shortbread biscuits : Melt-in-the-mouth biscuits with a real pistachio flavour.
Raspberry muffins : Delicious when still warm.
Walnut short bread : Soft walnut biscuits with roasted walnuts.

Viennoiseries (sweet breads, buns)

Brioche galette : Brioche galette, buttered and caramelized.
Brioche slices with almond cream : Brioche and frangipane, in the oven.
Chinois : Brioche with confectioner's custard.
Little apple turnovers with almonds and raisins : Smalls apple turnovers with stewed apples, caramelized almonds, rum and raisins.
Milk rolls : Soft sweet bread with butter and milk. -
Nanterre brioche : Brioche like from the baker's.
Old style brioche : Brioche with a slight taste of leaven.

Ice-cream and sorbets

Blackcurrant sorbet for Edith : All the flavour of blackcurrants.
Fresh mint ice-cream : The incomparable pure taste of mint.
Frozen Nougat : Soft dried fruit nougat, smooth and crunchy at the same time.
Peach Melba : Vanilla ice cream, poached peaches, rasberries,and Chantilly cream.
Pear sorbet : All the taste of fresh pear
Vanilla ice cream : The real taste of vanilla.

Creams and foams

Apricot blancmange : A medieval dessert .
Apricot fool : Whipped cream (Chantilly) and fresh fruit coulis.
Blackcurrant, vanilla and lime verrine : 3 layers: lime, blackcurrant and vanilla.
Chocolate cream : Simple, onctuous and so chocolate.
Chocolate cream with a crunch, irish coffee mousse : Chocolate, carmelized nuts, candied grapefruit peel and Irish coffee mousse.
Chocolate mousse : Very chocolatey.
Coconut-vanilla cream for Elsa : Vanilla cream, then coconut and a crunchy coconut tuile.
Crème brulée : Smooth cool vanilla cream and hot caramel crust. --
Crème caramel : Upside-down caramel cream.
Like Bounty : Coconut fondant coated in chocolate sauce.
Little vanilla, clementine and chestnut verrines : Pana-cotta, clementine jelly and chestnut mousse
Pannacotta and blackcurrant crumble : A layer of pannacotta , blackcurrant purée and crunchy crumble topping.
Stewed apple (compote) : Apples, a little sugar, and that's all. -
Strawberries with mint and cream : Minty confectioner's custard, strawberries and whipped cream.
Tatin apples with mascarpone cream : Caramalized appled and smooth mascarpone cream.

Syrups and coulis

Quick bramble jelly : Briefly-cooked jelly.

Sandwiches

Pain perdu : Bread soaked in cream, sugar and egg yolks, then fried in butter.

Traditional recipes of French cooking

Crêpes Suzette : Caramelized pancakes filled with orange butter, served with orange syrup.

Confectionery

Calissons : Almond paste, candied fruits and royal icing.
Nougat : Italian meringue with honey, toasted almonds and pistachios. -
Praline rochers : Praline and milk chocolate, coated with chocolate and almonds.

Miscellanous

4 pears salad with vanilla : 4 flavours of pear and vanilla.
Baked apples from St Aubin le Vertueux : Maple syrup apples, slowly cooked in the oven.
Belle-helene in a glass : 4 layers of creams, pears and chocolate.
Candied grapefruit peel : Delightful with coffee or tea.
Caramelized brioche with pear and kiwi : Brioche "gobelet" full of pear compte and kiwi
Chaud-froid of grapefruit, pineapple and lime custard : Hot pineapple and cold grapefruit with lime custard.
Eton mess : Meringue, strawberries and cream: an English dessert,.
European glass : Soft fruit jelly, pineapple charlotte and kiwi coulis.
Flambéd bananas : Golden bananas with a citrus fruit syrup.
Fresh fruit in sabayon : Grapefruit segments, diced pears and sabayon.
Fruit salad : Seasonal fruits and vanilla syrup.
Passion fruit jellies : Classic French "fruit paste" sweets
Peach and mint salad : Different kinds of peaches in a mint flavoured syrup.
Pears and caramelised walnut samosas : Crunchy small pears and walnuts roll
Pears in red wine with blackcurrant : Pears, red wine and blackcurrant syrup, custard sauce.
Profiteroles : Choux filled with vanilla ice-cream and topped with chocolate sauce.
Rice pudding (riz au lait) : A dessert. from childhood.
Sautéed pears with custard and orange syrup : Pears, custard and orange syrup.
Soft fruits in sabayon : Soft fruits just sauté, coated with sabayon "brulé"
Sweet pancake rolls from Brittany : Pancake rolls with apples, whisky, raisins and almonds.
Warm apple feuillantines : Almonds, crispy circles of brik and caramelized apples.