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The first stop on any foodie's Paris bucket list is undoubtedly a p?tisserie. From cream-stuffed ?clairs to a classic tower of croquembouche, it's not for nothing that Marie-Antoine Car?me, the 19th century p?tissier who became France's first celebrity chef, dubbed confectionery the "main branch" of architecture. But while meticulously made desserts are some of France's most famous, they are not the only options. When tasked with a homemade dessert, locals opt for other delicacies: just as delicious, but deceptively simple, and thus easy for any home cook to master ? even one without French blood running through their veins. Read on to get recipes for easy French desserts, from paper-thin cr?pes to decadent chocolate mousse, fruit-filled tarte tatin, and more.
Cr?pes
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Photo by Gravlyn
Hailing from the northwestern French region of Brittany, where they’ve been enjoyed since the Middle Ages, cr?pes are made with an eggy batter ladled thinly over a hot pan or griddle. (Their savory counterpart, the galette compl?te, is made with gluten-free buckwheat flour.) Flipped high in the air, the lacy pancakes can be filled with anything from jam to Nutella to fruit to a simple dusting of sugar and a squeeze of lemon.
Yogurt Cake (G?teau au Yaourt)
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Photo by Diana Moutsopoulos
What Rice Krispies treats or chocolate chip cookies are to Americans, yogurt cake is to the French: a cake easy enough that a small child could make it almost entirely on their own. The secret to success? The yogurt cup traditionally doubles as the measuring cup, too!
Chocolate Mousse
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There's something magical about the way that the decadence of chocolate mousse is inversely related to how difficult it is to make. A classic of both French home kitchens and bistro menus, this simple chocolate mousse contains just three ingredients: chocolate, eggs, and rum. The secret ingredient? Air. By whipping the egg whites to medium-stiff peaks and then carefully folding in the melted dark chocolate (let it cool until it's barely warm so the eggs don't scramble), egg yolks, and rum, you'll find yourself facing off with the richest, most luscious chocolate mousse you've ever had.
Clafoutis
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Photo by lutzflcat
As fun to say as it is to eat, clafoutis (claw-foo-TEE) is a dense, eggy custard that's poured over fresh, seasonal fruit and baked until just set. Enjoyed hot or cold, plain or dusted with powdered sugar, it's one of the best ways to enjoy summer's bounty.
Apple Rhubarb Cake
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Photo by Diana71
The perfect blend of rusticity and charm, this gateau vite fait or quickly-made cake is the ideal sweet treat to have around for that oh-so-French of traditions, le go?ter.
Madeleine
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Photo by Jane Bynoe
Another classic of le go?ter? A shell-shaped madeleine: the prototypical snacking cake that Marcel Proust immortalized in his A la Recherche du Temps Perdu as the perfect example of the nostalgia associated with the flavors of our childhood. Madeleines are traditionally from eastern French Lorraine, though they've taken the French capital by storm of late, appearing in the finest pastry shops, occasionally glazed and filled with other flavors like fruit, honey, or chocolate. They're just as divine plain — and if you're looking to evoke Proust, you'll want to dip them ever so slightly into a cup of tea sweetened with honey.
Cr?me Br?l?e
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A favorite of Am?lie Poulain made famous in the eponymous film, cr?me br?l?e, when made properly, is sheer perfection: A sweet, vanilla-infused custard is just barely set in the oven before being chilled until set and smooth. Just before serving, the individual ramekins are sprinkled with sugar and caramelized with a blowtorch to create that crackly crust that’s oh-so-satisfying to break with the tip of your spoon.
Flourless Chocolate Lava Cake
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Is there anything sexier than a chocolate cake that oozes delicious melted chocolate from within its barely set heart? The ideal date night dessert, these lava cakes are surprisingly simple to make. Use good quality dark chocolate to ensure the flavor of these little g?teaux is positively parfait.
Tarte Tatin
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If you believe the legend, it was St?phanie Tatin who first created this tart at the hotel she ran with her sister, Caroline, in France's central Loire Valley. One (particularly stressful) day, St?phanie accidentally placed her famous apple tart in the oven upside down. She let it be, flipping it right-side-up when it emerged, caramelized and crisp, from the oven. It was an immediate success — so much so that Maxim's Restaurant of Paris sent a spy to suss out the recipe.
Pots de Cr?me
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Photo by Meredith
Think of a pot de cr?me like a fancy pudding. To make it, a combination of cream and half-and-half is thickened with egg yolks and sweetened with sugar, chocolate, and a touch of vanilla. Coffee adds depth and just the right bitter undertones to these pots, while a touch of salt offsets all of the sweetness without ever becoming cloying. Make these up to three days in advance of your next dinner party or gathering, crowning them with fresh berries and whipped cream or shards of shaved chocolate for the perfect finishing touch. Chef John makes a version of pots de cr?me without egg yolks: Try his recipe for Ultimate Chocolate Dessert.
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