Perfect to make at home.
By Mariam Racine
Creamy, sweet or airy, French desserts are full of history and tradition that can be tasted in every bite. To satisfy your sweet tooth, we have selected five desserts to reproduce at home like a starred chef.
Whether sweet or savoury, the Breton pancake is always appreciated by all. Emblematic speciality of Brittany, the pancake can be eaten at any time. Made with wheat or buckwheat, it has crossed history and continents. This top Brittany delicacy goes perfectly with any sides. Follow Chef Ricardo’s recipe.
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Undeniably one of the most famous cakes in French history, the Basque cake is a national favourite. This Basque speciality, consisting of a crunchy crust contrasting with the soft fruit filling of your choice, has been enjoyed on all occasions since 1830. Discovered at a market in Bayonne, located along the coast of the Pyrénées-Atlantiques, the Basque cake has become a true emblem of the region. Nouvelle-Aquitaine tourism shares with us the traditional recipe of the round cake.
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Here’s another classic French dessert! What seemed to be an inattentiveness on the part of the Tatin sisters allowed the ingenious discovery of one of the most delicious desserts. A hundred-year-old recipe for a dessert that is simple to make, just don’t forget to turn it upside-down when tasting it! Learn how to make this famous apple tart with this video.
Explore the delicacies of the Loire Valley.
Clafoutis or Milliard when made with black cherries? Two different names to designate the creamy dessert with the sweet smells of summer, born in the heart of Limousin in the 19th century. This flan-looking cake is decorated with flamboyant candied cherries, red or black according to your taste. Today, other fruits can make up the clafoutis such as apple, pear, apricot, plum… But then it becomes a “flaugnarde”. Far Breton and cacou are also very similar to clafoutis. Let’s get cooking!
Crème caramel, flan, or caramel custard is a light dessert made of sweet caramelized mixture. Different from crème brulé, the uniqueness of the dessert lies in the melting caramel topping on the flan. Widespread throughout the world, France, Spain and Great Britain all boast of his invention. One thing is certain, it was frequently served in restaurants because it could easily be prepared in advance. There are many regional varieties with different shapes, colours and flavours. Learn how to concoct Anna Olsen’s secret recipe here!