Wondering what the best French desserts are? There are so many great options! From caneles, to eclairs, macarons, and more! Here are 35+ of the BEST French dessert recipes to try!
French desserts have a long and rich history, dating back to the Middle Ages. Some of the earliest were simple dishes like fruits and nuts, which were often served with honey.
As time went on, French desserts became more elaborate, with the use of sugar, butter, and eggs. Today, they’re known for their delicious flavor, beautiful presentation, and intricate craftsmanship.
Below are some classic French dessert recipes that you may or may not have tried.
They’re all decadent, delicious, and loved worldwide!
The BEST French Desserts to Try!
It's not the canele recipe that makes great caneles; it's the process! With the right equipment and this tried-and-true technique, you'll make perfect French caneles with crisp, caramelized shells and luscious custardy centers.
Many of these recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Please leave a comment and rating below, if you loved this round up of French dessert recipes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
6teaspoonsdemerara sugar(coarse sugar, or white sugar)
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Combine 1 cup cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from 1/2 vanilla bean (halved lengthwise) into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
Meanwhile, place a white kitchen towel in bottom of large baking dish or roasting pan and arrange four 4- to 5-ounce ramekins on towel.
Bring kettle or large saucepan of water to boil over high heat.
After cream has steeped, stir in remaining 1 cup cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1/2 cup cream mixture into yolks until loosened and combined; repeat with another 1/2 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined.
Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.
Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar.
If you don’t have a blowtorch, you can also caramelize the tops using your oven broiler. Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that the sugar melts evenly. Take them out when the sugar has browned.