25 Most Popular French Desserts

1. Creme Brulee

Consisting of a rich custard base topped with a hard, caramelized sugar layer, Creme Brulee is a classic French custard. This delicacy is made using cream, egg yolks, sugar, and vanilla.

To prepare it, the custard ingredients are combined, poured into ramekins, and baked in a water bath at a low temperature until set. After chilling, sugar is sprinkled on top and caramelized with a torch or under a broiler, forming a crisp, golden crust.

2. Tarte Tatin

Tarte Tatin is an upside-down caramelized apple tart, a classic French dessert. It consists of a pastry crust and a filling of apples, sugar, and butter.

This dish is prepared by  caramelizing apples in butter and sugar in a skillet until golden and tender. The pastry, usually puff or shortcrust, is then placed on top of the apples and the skillet is transferred to the oven to bake. Once baked, the tart is inverted onto a plate.

Tarte Tatin's specialty lies in its rustic charm and the perfect balance of flavors and textures: the sweet, tender apples combined with the buttery, crisp pastry. The tart's intriguing origin story, attributed to the Tatin sisters in the late 19th century, adds to its allure.

3. Eclair

Filled with a creamy custard or pastry cream, Eclair is made from choux dough and topped with a glossy icing, usually chocolate. Its name, translated to flash of lightning in English, refers to the light, airy texture and the speed at which it is often devoured.

In French culture, the Eclair holds a significant place as a beloved pastry, often found in patisseries across the country. It is a staple in French celebrations and daily life, symbolizing the art of French baking and the importance of enjoying life's simple pleasures.

4. Macaron

Macaron is made up of two almond meringue cookies sandwiched together with a creamy filling. It boasts a crisp exterior and a soft, chewy interior.

The modern macaron as we know it today was popularized in the early 20th century by the French patisserie Laduree. However, its origins date back to the Renaissance, when Catherine de Medici's Italian pastry chefs introduced a similar almond-based cookie to France in the 16th century. The name "macaron" comes from the Italian word "maccherone," meaning fine dough.

5. Profiteroles

If you are looking for a crunchy dessert with a smooth filling, try Profiteroles. The choux pastry itself is light and airy, with a slightly crisp exterior and a tender, somewhat hollow interior.

When you bite into a profiterole, you experience a satisfying crunch followed by the smooth, creamy filling. Meanwhile, the filling can vary, ranging from vanilla pastry cream and whipped cream to ice cream.

Additionally, the chocolate sauce topping adds a luscious, bittersweet note. This perfectly complements the sweetness of the filling and the subtle flavor of the pastry.

6. Mousse au Chocolat

Also called Chocolate Mousse, Mousse au Chocolat boasts a light, airy texture complemented rich chocolate flavor. Traditional ingredients include high-quality dark chocolate, eggs (separated into yolks and whites), sugar, and heavy cream.

The process involves melting the chocolate, folding it into whipped egg yolks, and then incorporating stiffly beaten egg whites to create a fluffy, mousse-like consistency.

For a vegan option, the eggs and dairy are substituted with plant-based ingredients. Common alternatives include dark chocolate, aquafaba whipped to mimic egg whites, and coconut cream or a plant-based milk like almond or soy.

7. Souffle

Originating in France in the early 18th century, Souffle is an exotic dessert. The word "souffle" comes from the French verb "souffler," which means to blow or to puff. The dish is made by combining a flavored base, such as chocolate, cheese, or fruit purée, with beaten egg whites.

The Souffle has become globally popular due to its unique presentation and the culinary skill required to achieve its perfect rise. It was popularized by renowned French chefs, notably Marie-Antoine Careme in the 19th century, who elevated it to a staple of haute cuisine.

8. Clafoutis

A simple yet elegant dish, Clafoutis features a custard-like batter poured over fresh, whole cherries and baked until golden. The result is a pudding-like consistency with a sweet, slightly tangy flavor that is complemented by a delicate, eggy base.

Clafoutis is best to pair with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with light, fruity wines or a cup of coffee.

This dessert from France ideal for brunch, casual family gatherings, and dinner parties. Its comforting yet sophisticated flavor is perfect for spring and summer when cherries are in season.

9. Mille-Feuille

Pronounced "meel-foy," Mille-Feuille is also known as "Napoleon." This elegant dessert comprises multiple layers of crispy puff pastry, alternating with layers of pastry cream or custard. The top is often adorned with a dusting of powdered sugar, a glaze of icing, or intricate patterns of chocolate and vanilla icing.

Mille-Feuille's primary ingredients include puff pastry sheets, pastry cream (made from milk, eggs, sugar, flour, and vanilla), and confectioner's sugar for decoration. the puff pastry is rolled out, baked until golden, and then layered with the pastry cream. After assembling, the dish is chilled to set the layers for slicing.

10. Paris-Brest

Paris-Brest resembles a wheel or ring, inspired by the Paris-Brest-Paris bicycle race. First, the choux pastry is baked until it turns golden and then split horizontally. The pastry is filled with a rich praline-flavored cream and garnished with sliced almonds and powdered sugar.

Start by preparing the choux pastry. Heat water, butter, and salt, then add flour and eggs to form a dough. The dough is piped into a ring shape and baked.

Meanwhile, prepare the praline cream by mixing praline paste with pastry cream and butter. Once the choux ring is cool, slice it in half, pipe the cream generously inside, and replace the top half.

11. Madeleine

A traditional French small cake, Madeleine has a distinctive shell-like shape and delicate texture. It is typically made from a genoise sponge batter, which includes flour, sugar, eggs, and melted butter.

The batter is flavored with lemon zest, giving madeleines their signature citrusy aroma and taste. Some variations may include additional flavorings such as vanilla or orange zest.

In France, madeleines are often enjoyed as a snack with a cup of espresso or tea. This dish is also popular choice for elegant finger foods served at formal gatherings or afternoon tea parties.

12. Canele

Canele is a pastry renowned for its unique flavor, crispy caramelized exterior, and tender custard-like interior. Originating from Bordeaux, it is traditionally made with a batter consisting of flour, sugar, eggs, milk, and vanilla. Then, add rum and rum-soaked vanilla beans.

The batter is left to rest before being baked in special fluted molds coated with beeswax and butter. This process develops a complex flavor that comes from the combination of vanilla, rum, and caramelization during baking.

Considered a luxury, canele's cooking process is labor-intensive and requires special equipment and molds. Additionally, the use of high-quality ingredients, such as vanilla beans and rum, contributes to the cost. In the US, a pack of six can be bought for around $15 to $20.

13. Tarte au Citron

Also called lemon tart, Tarte au Citron boasts a tangy lemon filling and buttery pastry crust. It consists of fresh lemon juice, sugar, eggs, and butter for the filling. Meanwhile, the crust is made from flour, butter, sugar, and sometimes a pinch of salt.

The lemon filling is prepared by whisking together the lemon juice, sugar, eggs, and butter over gentle heat until thickened and creamy. The mixture is then poured into a pre-baked pastry crust and chilled until set.

Enjoy the treat by slicing into portions and serve chilled or at room temperature. Some variations may include a dollop of whipped cream or a sprinkle of powdered sugar for added indulgence.

14. Financier

Financier is an almond-flavored pastry characterized by its moist, tender crumb and crisp edges. It is made from ground almond or almond flour, sugar, egg whites, flour, and beurre noisette (browned butter). The dish is usually baked in small rectangular molds that resemble bars of gold.

The name "financier" is believed to have originated from the Parisian financial district in the late 19th century. It was either because the pastries were popular among the wealthy financiers who frequented the area or because their shape resembled gold bars.

Financiers differ from madeleines primarily in their ingredients and shape. Madeleines are light, lemon-flavored sponge cakes with a distinctive shell shape, while financiers have a denser texture, nutty flavor from almond flour and browned butter.

15. Galette des Rois

Also known as King's Cake, Galette des Rois is made to celebrate Epiphany on January 6th, marking the arrival of the Three Wise Men. This festive cake is made of puff pastry filled with a creamy almond paste mixture called frangipane.

The galette has a golden crust and an almond-flavored interior. A small figurine, known as a "feve," is hidden inside the cake. The person who finds the feve in their slice is crowned "king" or "queen" for the day and traditionally wears a paper crown that comes with the cake.

16. Charlotte

Charlotte features a mold lined with ladyfingers or sponge cake slices and filled with a creamy mixture. The dessert is then chilled until set, allowing the flavors to meld together. 

To make a Charlotte, ladyfingers or sponge cake slices are arranged vertically around the sides of a mold. The filling, made of whipped cream, custard, or mousse, is then poured into the center.

The name "Charlotte" is believed to have originated from the late 18th-century British queen, Queen Charlotte, wife of King George III. The dessert was named in her honor, possibly due to her fondness for French cuisine.

17. Pain d'Epices

Pain d'Épices, or spiced bread, is an ancient dish with origins dating back to medieval times. This richly flavored loaf, often associated with the Alsace region, is made with a combination of rye flour, honey, and a blend of spices such as cinnamon, nutmeg, ginger, and cloves. This results in a dense, moist bread that is both sweet and aromatic.

Pain d'Epices is commonly enjoyed during the holiday season, especially Christmas. It is served with foie gras or cheese for a delightful contrast of flavors. Its warm, spicy aroma evokes a sense of nostalgia and comfort, making it a beloved treat among French families. 

18. Baba au Rhum

The Baba au Rhum should be on every dessert lover's must-try list. This French classic features a small, yeast-risen cake soaked in a heady mixture of rum syrup.

The cake's texture is wonderfully soft, absorbing the syrup without becoming overly saturated. Meanwhile, the rum infusion adds a sophisticated depth and a perfect balance to the sweetness.

What sets Baba au Rhum apart is its elegant presentation, adorned with a dollop of whipped cream or fresh fruit, The interplay between the light cake and the rich, aromatic rum creates a harmonious taste experience that's both indulgent and refined.

19. Gateau Opera

This multi-layered cake consists of delicate almond sponge cake (known as joconde), soaked in coffee syrup and granulated with rich coffee buttercream and sumptuous chocolate ganache. The dish is normally topped with a glossy chocolate glaze.

The French cuisine dessert's best aspect is its exceptional flavor. The harmonious blend of coffee and chocolate makes each bite a delightful experience, offering a balanced sweetness with a hint of bitterness.

Trying Gateau is like indulging in a piece of edible art. Its meticulous craftsmanship and luxurious flavors make it perfect for special occasions or simply as a treat to appreciate the finer things in life.

20. Saint-Honore

Saint-Honore is a true showstopper, perfect for any occasion. Named after the patron saint of bakers, this exquisite dessert features a base of crisp puff pastry, topped with a ring of airy choux pastry. Each puff is filled with a creamy center and crowned with a drizzle of caramel for a delightful crunch.

Additionally, this pastry also offers a wonderful combination of textures and flavors, from the flaky pastry to the smooth cream and the sweet caramel glaze. Treat yourself to a slice of this French delicacy today. It’s an irresistible experience you won’t want to miss!

21. Tarte aux Pommes

Also called the Apple Tart, Tarte aux Pommes showcases the simplicity and elegance of French patisserie. This tart features a buttery pastry crust filled with thinly sliced apples, arranged in a beautiful, concentric pattern.

These french dessert foods are best enjoyed slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Moreover, the tart can be enjoyed as a delightful end to a meal or as a sweet treat with an afternoon coffee or tea.

22. Croquembouche

Croquembouche, meaning "crunch in the mouth," is a dessert served at weddings, baptisms, and other special celebrations. This impressive dessert consists of a tower of profiteroles held together with caramelized sugar.

Croquembouche's main ingredient is choux pastry, which is filled with pastry cream or whipped cream and then coated with caramel. Sometimes, the tower is decorated with spun sugar, sugared almonds, or chocolate.

The pastry has a significant role in French culture due to its association with celebratory occasions. Its dramatic presentation symbolizes joy and festivity, making it a centerpiece at important events.

23. Petit Fours

These small, bite-sized pastries are known for their intricate designs that come in various forms, including mini cakes, tarts, cookies, and chocolates. They are often decorated with glazes, icings, fondant, or piped designs.

Petit Fours are typically made from a variety of ingredients, such as butter, sugar, flour, eggs, chocolate, and fruit preserves. They are perfect for serving at elegant events like weddings, afternoon teas, or formal receptions, where their miniature size and exquisite presentation add a touch of refinement and sophistication.

24. Fraisier

This delectable dessert showcases layers of light sponge cake, packed with creamy vanilla mousseline and fresh strawberries. The cake is typically adorned with a crown of halved strawberries and finished with a glaze or dusting of powdered sugar for a stunning presentation.

These French cuisine recipes desserts include baking two thin layers of génoise sponge cake. Then, prepare the mousseline cream by combining pastry cream with softened butter until light and fluffy. After assembling the cake with alternating layers of sponge cake, mousseline, and sliced strawberries, refrigerate it to set before garnishing with fresh strawberries.

25. Gateau Basque

Originating from the Basque region of France, Gateau Basque is a delicious treat. The dish consists of a buttery cake filled with pastry cream or fruit preserves. It can also be dressed with a lattice or crosshatch pattern on top.

Gateau Basque is best enjoyed at room temperature, allowing the flavors to meld and the texture to soften slightly. It can be served as a dessert on its own or with whipped cream or vanilla ice cream to enhance its richness.