From classic, multi-layered French fries to easy modern cakes, tarts, and much more, these are the very Best French Desserts.
Table of Contents
Homemade Best French Desserts
For Those MACARONS:
- Cooking spray
- 1 3/4 c. (226 g.) powdered sugar spooned and leveled
- 1 c. (98 g.) super-fine almond flour spooned and leveled
- 3 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- Kosher salt
- 1/4 c. (40 g.) superfine sugar
- 8 drops of pink food coloring
FOR THE BUTTERCREAM:
- 1/2 c. (1 stick) unsalted butter, room temperature
- 3/4 c. powdered sugar spooned and leveled
- 1 tsp. Pure vanilla extract
Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
Create macros: Establish a fine-mesh drizzle over a large bowl and sift 1 3/4 cup powdered sugar almond flour. Use a rubber spatula to help push bigger pieces through. Keep pressing less than two tablespoons of solids stay. Discard solids.
In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and gradually add superfine sugar levels. Continue to conquer medium-high until egg whites are glossy and stiff, about 2-3 minutes.
Conquer in food coloring until blended, about 30 minutes longer. Fold dry ingredients into beaten egg whites using a spatula until it flows just like thick lava, about two minutes.
Fit a pastry bag with a 1/4-inch round tip, and then move the batter into a tote. Dab some residual batter onto the corners of 2 baking sheets and line sheets with parchment. Pipe batter to 1-inch circles, spacing every ring approximately 1 inch apart.
Harness baking sheet from the counter a couple of times to release any air bubbles. Let piped batter to sit for 45 minutes before baking.
Bake 1 sheet at a time, rotating halfway through, until improved and only put, 13 to 14.
Let cool 10 to 15 minutes before gently peeling parchment off to move to a rack to cool completely.
With a mixer, beat butter with staying 3/4 cup powdered sugar and vanilla till smooth and fluffy. Pipe or spread filling on the level side of half cookies; top with remaining half.
Wrap in plastic and refrigerate until ready to serve.
- 3 large egg whites
- 3/4 c. confectioners’ sugar
- 1/2 c. all-purpose flour
- 6 tbsp. butter (no substitutions)
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 qt. Ice cream or sorbet
Preheat oven to 350 degrees F. Grease large cookie sheet.
In a large bowl with a wire whisk, beat egg whites, confectioners’ sugar, and flour until well mixed. Beat in melted butter, vanilla, and salt.
Make two biscuits at a time: Pour one heaping tablespoon batter onto a single end of the prepared cookie sheet. Repeat to make another cookie, 4 inches apart. (Don’t put over two biscuits on a cookie sheet since, after baking, cookies have to be shaped fast before hardening).
With a narrow metal spatula, spread batter to shape 4-inch rounds. Bake biscuits for 5 to 7 minutes or until golden around edges.
Put two eyeglasses, each with roughly a 2-inch-diameter foundation, upside down to the work surface. With a spatula, immediately lift one sexy cookie and lightly shape it over the underside of glass to resemble an open tulip.
Repeat with the second cookie. When cookies are cool, about 15 minutes, move to wire rack. (If a cookie-cutter gets too firm to form, return it to the cookie sheet and set in the oven to soften slightly.)
Repeat Steps 4 and 3 together with the remaining batter. (Batter will end up marginally thicker upon standing) Store tulips in a single layer in an airtight container at room temperature up to 3 times.
To serve, put tulips on dessert plates and fill with ice cream or sorbet.
3. Easy Crepes
- 1 c. all-purpose flour
- 2 large eggs
- 1 tablespoon. granulated sugar
- 1/4 tsp. kosher salt
- 1 1/2 c. whole milk
- 1 tablespoon. Butter
- New fruit, for serving
- Powdered sugar, for serving
In a large mixing bowl, whisk the flour, salt, and sugar until blended. Then create a nicely with flour and add the eggs. Gently pour in milk, whisking to blend after each addition. Let’s stand at room temperature until slightly bubbly at the top, 15 to 20 minutes.
In a small skillet over moderate heat, melt butter. About 1/4 cup at a time, drop batter equally on the pan, swirling it into even coat.
Cook two minutes, then flip and cook 1 minute longer. Repeat with the remaining batter.
Drink crêpes hot with fresh fruit and powdered sugar levels.
4. Chocolate Banana Crepes
- 1 1/2 c. milk
- 1 c. flour
- 2 tablespoons. granulated sugar
- Pinch salt
- 1 tsp. vanilla, divided
- 3 eggs
- 1/4 c. butter, melted
- 2 bananas, sliced into 1/2″ coins
- 1/2 c. melted chocolate
In a blender, combine milk, flour, salt, sugar, 1 tsp vanilla, eggs, and melted butter. Blend until the mixture is smooth and foamy. If possible, let the batter sit for 15 minutes at room temperature (or up to overnight in the refrigerator ).
Heat a medium nonstick skillet over moderate heat. Gently coat with butter or vegetable oil. Insert one-quarter to one-third cup batter and swirl the batter to cover the bottom of the skillet completely.
Cook until the bottom of the crepe is golden, 2-3 minutes. With a rubber spatula (or chopsticks), loosen the crepe’s edge, then immediately reverse.
Cook for 1 minute more than slip crepe from skillet. Repeat with the remaining batter, adding more oil or butter into the pan as required.
Fold crepes in quarters. Drizzle with melted chocolate and top with banana slices.
5. Lemon-Berry Savarin
- 2 1/4 c. all-purpose flour
- 1 envelope rapid rise yeast
- 1/4 c. sugar
- 1/2 tsp. salt
- 1/2 c. milk
- 10 tbsp. Butter
- 4 large eggs
- 1 tablespoon. grated lemon zest
- 1 1/2 c. sugar
- 1 c. water
- 1/2 c. every lemon juice and limoncello (lemon liqueur)
- 1 qt. Strawberries
- 1 pt. Raspberries
Coat an 8- to 10-cup ring or tube pan with nonstick spray, then flour.
Blend 3/4 cup flour, the yeast, salt, and sugar in a large bowl. In a 2-qt saucepan, heat milk and butter until very warm (120° to 130ºF within an instant-read thermometer). Gradually add to flour mixture; beat with an electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Add eggs, 1 cup flour, and the lemon zest; beat 2 minutes at high speed. Stir in remaining 1/2 cup flour until combined.
Spread dough evenly into the prepared pan. Cover with plastic wrap and a clean kitchen towel. Let rise in a warm area till doubled, about 45 minutes.
Meanwhile, mix water and sugar in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until syrupy. Remove from heat; stir in lemon juice and limoncello.
Heat oven to 375ºF. Bake for 25 minutes or until a wooden pick inserted into the cake comes out clean. Prick surface with a skewer; brush the hot cake with half the syrup.
Run a knife around the edge to discharge; invert cake on a wire rack set over a pan. Spoon or brush the remaining syrup over the cake. Let cool completely—mound berries in the center.
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