From Wikipedia, the free encyclopedia
Desserts in Paris
This is a list of
desserts from the
French cuisine . In France, a
chef who prepares desserts and
pastries is called a
pâtissier , who is part of a kitchen hierarchy termed
brigade de cuisine (kitchen staff).
French desserts
Clafoutis is a baked French dessert of fruit, traditionally
black cherries ,
[1] arranged in a buttered dish and covered with a thick
flan -like batter.
Crème brûlée consists of a rich
custard base topped with a contrasting layer of hard
caramel .
Angel wings – Sweet crisp pastry
Calisson – Traditional candy from Aix-en-Provence
Charlotte – Icebox cake
Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart
Coconut cake – Cake with white frosting and covered in coconut flakes
[2]
Crème brûlée – Custard dessert with hard caramel top
[3]
French pastries
An assortment of
petit fours , which are small
confectioneries . Some petit fours are also savory.
Religieuse is made of two
choux pastry cases filled with
crème pâtissière ,
[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.
See also
References
^ Wells, Patricia (1991). Simply French . New York, N.Y.: William Morrow and Company, Inc. p. 276.
^ Le Ru, Christelle; Jones, Vanessa (2005).
Simply Irresistible French Desserts . Christelle Le Ru. p. 12.
ISBN
0476016533 .
^ Ayto, John (2012).
The Diner's Dictionary: Word Origins of Food and Drink . Oxford University Press. pp.
103 .
ISBN
978-0199640249 .
^ Wilson, Dede (2011).
Baker's Field Guide to Holiday Candy . Houghton Mifflin Harcourt. pp. 98–99.
ISBN
978-1558326279 .
^
"une religieuse, un éclair" . Pretty Tasty Cakes. 2008-08-31. Retrieved 2012-08-26 .
^
Montagné, Prosper ,
Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia , Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401
ISBN
978-0-517-57032-6
External links
Dishes by origin
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By type and origin
By type