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Top 5 Classic French Desserts

Top 5 Classic French Desserts

I’m not a dessert cook! Trust me … they are a special breed with far more patience than I possess. But I sometimes like to finish a meal on a sweet note, and I’ve been pleasantly surprised to discover just how easy some recipes can be, especially these classic French desserts.

Tarte Tatin
www.food-wine-travel.com/tarte-tatin
Use a good ready-made shortcrust pastry and this impressive dessert is foolproof. Named after the Tatin sisters who served it at their hotel near Paris in the 19th century, it’s best served hot from the oven, but the apples can be prepared ahead of time. Great with an Aussie muscat.

Crème Caramel
www.food-wine-travel.com/creme-caramel
You’ll need to make this classic custard ahead of time, which makes it perfect for entertaining; have it ready in the fridge to just unmould and serve. A couple of simple tips help ensure a delicate, smooth custard every time, whisking eggs gently and cooling milk before adding them. Perfect with a light Moscato d’Asti.

Profiteroles
www.food-wine-travel.com/profiteroles
Choux pastry looks daunting but is super easy. Profiteroles can be filled with whipped cream or custard, but good vanilla ice cream is just as delicious and leaves time for you to make a great chocolate sauce to bring it all together. Serve with PX Sherry.

Crêpes Suzette
www.food-wine-travel.com/crepes-suzette
Allegedly this classic was created accidentally at the Café de Paris in Monte Carlo when a gueridon pan of crêpes and orange sauce caught fire. It’s just as delicious without the flambé flourish and easy to make the crêpes ahead then just warm and serve. Delicious with a nip of orange liqueur.

Palmiers
www.food-wine-travel.com/palmiers
These versatile little French pastries are easy with a good ready-made butter puff pastry. Palmiers are great with fruit, cream or ice cream, to dress up a dessert or dusted with icing sugar to serve with coffee. Try them with berries and crème fraîche and a framboise eau de vie.

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