french desserts

Want to look learn how to make crepes like your favorite French café? These classic crepes are so much easier to make at home than you think. No blender required. Get the recipe from Delish.com.

Easy Crêpes

c. all-purpose flour

eggs

sugar

kosher salt

c. whole milk

butter

fruit,

Powdered sugar,

Great recipe. But would change the order of the ingredients added so the batter is easer to make. Add eggs, salt and sugar and whisk. Now slowly add a bit of flour and milk at the same time until smooth. Continue alternating between flour and milk until all is incorporated.

amazing, just one thing: i would add at least another half cup of milk just to get that perfect smooth crepe batter.

Great recipe. I tried it and my crepes came out great.

It turned out great but i would add the milk first

I liked it because I like cooking, but this recipe is awesome!

im 11, very easy recipe and taste good 10/10 recommend 😎👌

Not a huge fan. I KNOW that mixing eggs into flour first creates lumps. I did it anyways as the instructions said. Created a very lumpy batter that I had to run through my blender to eliminate the lumps (more dishes!!) I added vanilla to the mix as well as we were doing a sweet crepe morning and I like the addition. I thought this was the same recipe I used last weekend that gave me PERFECT crepes. It indeed was not the same one. 

do not recommend:)

Very good!I enjoyed taking bites out of these crepes.As I take a bite into these delicious crepes, I enjoy every flavor of fruit and want more.I add 1 tsp of vanilla to the crepes which make it enjoyable.It can be a sweet savory or a salty breakfast.

It was a very useful recipe. my relatives and me use it all the time to make really tasty crepes. and also, how do you pronounce crepes? i would give this recipe 5 stars!!!!

the batter folded up and to much butter on the recipe

i had trouble flipping at first, but got the hang of it, make them with a 1/3 cup for easier flipping, they will be a bit thicker though

My family and I loved these. I used a blender to remove the clumps as recommended and added vanilla. Thank you!

Lumpiest recipe I’ve ever come across. Eggs straight into flour? Are you kidding me? I ended up with a lump of dough and the lumpiest crepes I’ve ever come across.the ingredients may be good but the technique is off, and I seldom have recipes fail! YOU SHOULD NOT HAVE TO PUT THIS IN A BLENDER TO GET IT SMOOTH!

Simple and delicious
Adding a teaspoon vanilla to the mix makes it even better

this recipe worked out really good for me!! love it 💕

but its a terrible idea to mix egg with flour first. maybe fix that?

https://streaming.hearstdigitalstudios.com/4d038937-54b9-4956-9b87-ad202cb97734/video_rover_16x9_1080p_hd_1603295464_10193.mp4

Easy Crepes Couldn't Be Simpler

This boozy ice cream parfait is the perfect make-ahead summer dessert for a relaxed dinner party with friends.

Prune and armagnac parfait

(220 grams) caster sugar

(125 milliliters) Armagnac

pitted prunes

white chocolate,

pear, thinly sliced

Combining the flavours of an apple pie and a dessert favourite, creme caramel these cakes are the perfect ending to a dinner party.

Apple and cinnamon creme caramel cakes

(150 grams) caster sugar

cream cheese,

can NESTLÉ Sweetened Condensed Milk

vanilla bean paste

unsalted butter, softened

large apple, grated (about 150 grams), plus 1 thinly sliced apple

cinnamon

(330 grams) caster sugar

eggs, separated

(150 grams) self-raising flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

French Desserts

Tarte Tatin

Creme Brulee

Chocolate Mousse

Cream Puffs

Buche De Noel

French Macarons

Lemon

French Crullers

Crepes Suzettes

Pate De Fruits

Meringues

Mille Feuille

Chocolate Truffles

Cherry Clafoutis

French Apple Cake

French Apricot Tart

Palmier Cookies

Financiers

Strawberry Galette

Pears Belle Helene

Madeleines

Crepes

Creme Au Caramel

Beignets

Flaugnarde

Nonnettes

French Fraisier

Flan Coco

Eclair

French Fruit Tart

Choose your favorite French dessert recipe to try.

Enjoy!

Crème légère is a wonderful blend of pastry cream with whipped cream that makes the perfect filling for eclairs, cream puffs, tarts, millefeuille and so much more. 

Crème Légère (Pastry Cream with Whipped Cream)

g all-purpose flour (0.21 oz.)

cornstarch (0.21 oz.)

120 g whole milk (4.2 oz.)

g heavy cream (35% fat) (1.4 oz.)

g white granulated sugar, divided (1.4 oz.)

egg yolks,

unsalted butter, cold and cut into pieces (0.7 oz.)

vanilla extract

heavy cream (35% fat), cold (3.2 oz.)

Preparing the pastry cream: Sift together the flour and cornstarch through a fine-mesh sieve set over a small bowl. Set aside.

Pour the milk, heavy cream and part of the sugar (about a third) in a small pot. Heat over medium-high heat until just simmering.

In the meantime, whisk the egg yolks with the remaining sugar in a medium-sized bowl until combined. Whisk as soon as you add the sugar to the egg yolks or you will “cook” the eggs. 

Add the flour mixture and whisk once more to combine.

Remove the hot liquids from the heat and gradually pour over the egg mixture, whisking constantly. You don't have to pour all the liquids if you don't have enough space in your bowl. You can pour about half or just enough to dilute the eggs and raise their temperature.

Return the mixture to the pot and bring to a boil over medium heat. Keep whisking to prevent lumps from forming. Reduce the heat if needed.

Once the foam subsides and the cream starts to thicken, keep an eye out for bubbles forming. When this happens, keep heating for another 2 minutes to fully cook the starch and get rid of any starchy taste. Remove from the heat.

Add the cold butter and vanilla extract and whisk until the butter has completely melted and the cream is smooth. Pour the cream into a wide bowl to obtain a thin layer. This will ensure the cream cools down quickly. Tip: If you notice lumps in the pastry cream, strain it through a fine-mesh sieve set over a bowl.

Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming. Refrigerate at least 2 hours or until set.

Preparing the whipped cream: In a cold bowl, using a whisk or a hand mixer, whip the cold heavy cream to medium-stiff peaks. When you hold the whisk up, the cream should form a peak that holds its shape. Stop as soon as you get stiff peaks to avoid overwhipping the cream. Note: The quantity is quite small so you can do this step with a whisk. You'll be less likely to overwhip the cream. If using a hand-mixer, start mixing on low speed and gradually increase it to medium-high.

Remove the pastry cream from the refrigerator and whisk it until smooth. The pastry cream will look thick and dense when you take it out of the fridge so you have to loosen it a little (by whisking) before adding the whipped cream.

Whisk in about a tablespoon of whipped cream. You don’t need to be extra gentle at this step. You are just trying to lighten the pastry cream a little more.

Gently fold the remaining whipped cream into the pastry cream in 2-3 more additions, being careful not to deflate the cream. Stop as soon as you no longer see streaks of cream. You don’t want to deflate the whipped cream so use a spatula or a metal spoon and gently move it from the middle of the bowl towards the bottom and then up the sides. Rotate the bowl and do the same just until the cream is combined.

Fill your pastries and enjoy!

Rich, creamy and airy, this chocolate mousse made from pâte à bombe does not include any raw eggs. 

Chocolate Mousse Pâte A Bombe

120 g (4.2 oz.) cold heavy cream (35% fat)

120 g (4.2 oz.) dark chocolate (65% cocoa), coarsely chopped

90 g (3.2 oz.) milk chocolate (40% cocoa), coarsely chopped

120 g (4.2 oz.) heavy cream (35% fat)

oz.) egg yolks (about 2 large)

35 g (1.2 oz.) sugar

g (1.1 oz.) water

Prepare the whipped cream: Start whipping the cream (on low speed and gradually increase the speed to medium-high. Stop mixing when the cream starts taking shape and soft peaks form (they fall back). Cover and refrigerate until needed. The heavy cream should be very cold. I usually weigh the cream in the mixing bowl and refrigerate it, along with the beaters, while I prepare all the ingredients for the mousse.

Prepare the chocolate ganache: Place the chopped chocolate in a large bowl (microwave safe). This will be the main bowl where everything will be added later on so it shouldn't be too small. Heat in the microwave in 20-second increments, stirring in-between, until melted. If you don't want to use the microwave, melt the chocolate over a double boiler.

Heat the heavy cream until hot, but not boiling. I just pour the heavy cream into a microwave safe cup and heat it for about 20 seconds in the microwave. Heat it in short increments so it doesn't overheat and splatter everywhere.

Pour about a third of the hot cream on the melted chocolate and gently stir using a spatula. Start by making circles in the center of the bowl and move outwards.

Add the remaining cream in 2 additions and stir until completely smooth. Set aside while you prepare the pâte à bombe. Optional: If you notice that your ganache isn't very smooth, you can strain it through a fine mesh sieve into another bowl. Alternatively, you can use an immersion blender (make sure your bowl can handle it).

Prepare the pâte à bombe: Pour the water into a round-bottomed stainless steel bowl and carefully add the sugar. Try not to get any on the sides of the bowl. Using a round-bottomed bowl will make it easier to scrape the sides and bottom so that the egg yolk doesn't coagulate. I use a stainless steel mixing bowl so that I don't have to transfer the mixture later on. Briefly whisk together then add the egg yolks and whisk again until combined.

Place over a pot of simmering water (without touching). The water shouldn't be boiling or the eggs will curdle. Heat on medium-low, stirring constantly with a heatproof spatula, until the mixture registers 82°C (180°F) on a digital thermometer, about 7 minutes. Be sure to scrape the sides and bottom of the bowl frequently, to prevent any egg yolk from overcooking. The quantity is quite small so it can be a bit tricky to check the temperature. It's best to use a bowl with a narrow bottom so that the layer of pâte à bombe isn't too shallow. Tilt the bowl slightly before inserting the thermometer, if needed.

Remove from the heat and using a hand-mixer, immediately start whipping on medium speed. Transfer to a mixing bowl first, if needed. The pâte à bombe is ready when: 1) the mixture lightens in color, 2) thickens, 3) increases in volume and 4) reaches the ribbon stage. This will take about 5 minutes. Don't keep mixing for too long past this point. If the pâte à bombe cools down too much, it will be harder to combine with the other components.

Briefly stir the chocolate ganache with a spoon and check the temperature. The chocolate should be at a temperature of about 40°C (104°F) to 45°C (113°F). If necessary, reheat it in the microwave in 10-second increments, stirring in-between until it reaches the desired temperature. Tip: Don't skip this step. It's important in order to get a smooth chocolate mousse. If the chocolate isn't at the right temperature, your mousse might end up grainy.

Fold the pâte à bombe into the chocolate ganache, just until combined. You'll hear the wonderful foamy, mousse sound. Don't forget to mix in the chocolate which is at the bottom of the bowl!

Fold in the whipped cream, in 3 additions, just until incorporated, being careful not to deflate the chocolate mousse. You can briefly mix the whipped cream again if you feel like it deflated while chilling.

Once fully combined and homogeneous, pour the chocolate mousse into desired cups. It will start to set quickly so don't leave it in the mixing bowl for too long.

Refrigerate for 12 hours. If you are too eager to try it out, give it at least 4 hours for it to set! Serve with whipped cream if desired.

Warm chocolate sauce, drizzled over choux pastry filled with cream is a definite crowd-pleaser. The filling in this recipe is a crème légère composed of pastry cream that has been lightened with whipped cream. For a quicker version, you can replace it with <a href=u0022https://wheelofbaking.com/how-to-make-chantilly-cream/u0022>Chantilly cream</a> or vanilla ice cream.

How to make Profiteroles

g all-purpose flour (1.8 oz., 1/3 cup and 1 Tablespoon)

g sugar (1.8 oz., 1/4 cup)

salt

g unsalted butter,

g water (4.4 oz., 1/2 cup and 1/2 Tablespoon)

sugar (4 g/0.14 oz.)

salt (2 g/0.07 oz.)

g all purpose flour, sifted (2.6 oz., 1/2 cup and 5 teaspoons)

150 g whole milk (5.3 oz., 1/2 cup and 2 Tablespoons)

heavy cream (1.8 oz., 3 Tablespoons and 1 teaspoon)

g white granulated sugar (1.8 oz.,

cornstarch (0.56 oz., about 2 Tablespoons)

g unsalted butter, diced and cold (1.1 oz., 2 Tablespoons)

g heavy cream (35% fat), cold (3.5 oz., 1/3 cup and 1 Tablespoon), for the whipped cream

g chocolate

heavy cream (3.5 oz., 1/3 cup and 1 Tablespoon)

milk

g white granulated sugar (0.9 oz., 2 Tablespoons)

Briefly mix together the flour, sugar and salt in a small bowl (with a fork or spoon). Add the softened butter and using your fingertips, mix just until a homogeneous dough forms.

Roll out the dough between two sheets of parchment paper to a thickness of about 2 mm (1/16 inch). If the dough isn’t too soft, cut 3.5 cm/1.4 inch circles (or desired size) with a cookie cutter, keeping them as close to each other as possible. If the dough is too warm to work with, chill it briefly then try cutting circles again.

Cover the dough (without releasing the circles). The shapes will be much easier to remove when the dough has been properly chilled. Freeze for 15 minutes (on a flat surface) while you prepare the the choux pastry.

Making the craquelin (optional)

Preheat the oven to 170°C (338°F), convection setting (or 190°C/374°F conventional setting). Line a baking sheet with parchment paper then set aside.

Heat the water, butter, sugar and salt in a small saucepan over medium-low heat, stirring occasionally. When the butter has melted completely, increase the heat to medium-high and continue heating until the first bubbles appear.

Making the panade: Remove from the heat and add the sifted flour all at once. Stir to combine fully. Once there are no longer traces of flour, return the dough to medium heat.

Keep stirring the dough for about 2-3 minutes or until it no longer sticks to the saucepan. A film will form at the bottom of the saucepan (this won’t be visible in non-stick saucepans).

Cooling the panade: Transfer the dough to a large bowl and spread it against the edges of the bowl with a wooden spoon to create a thin layer. Set aside for a few minutes to cool down before adding the eggs. Alternatively, mix with a wooden spoon for a few minutes until there is no more steam coming out of the dough (or with a paddle attachment if using a stand-mixer).

Add about a third of the egg and mix until fully incorporated. The dough will initially look curdled but will come together with mixing. Add the remaining egg little by little until the dough looks smooth and glossy. If you hold the paddle or spoon up, the dough should hold onto it for a few seconds before falling back into the bowl in a thick ribbon. If it doesn’t fall, it’s too dry. Keep adding more egg. Note: You might not need to add all of the egg.

Transfer to a piping bag fitted with a large open tip then get rid of air bubbles. Pipe choux mounds (about 3 cm/1.2 inch each) in staggered rows, spacing them about 4 cm (1.6 inches) apart. Top with frozen craquelin disks (if using). Alternatively, press down the peaks with a slightly damp finger (or a little bit of egg) and dust generously with powdered sugar.

Bake in the middle of the oven for about 15 minutes or until they look puffy and set. Change the convection to a conventional setting (or reduce the temperature to 170°C/338°F in a conventional oven) and keep baking for about 15 more minutes until completely golden. There should be no white traces remaining in the pastry. If desired, cut a pastry in half to check the inside (careful, it’s very hot!). It should be dry or very slightly moist.

Transfer to a wire rack and cool completely at room temperature.

Making the choux pastry

Pour the milk, heavy cream and about half the sugar in a small saucepan. Heat over medium heat until just simmering. Tip: The sugar will form a layer at the bottom of the saucepan and prevent the milk from sticking to it. Don’t stir the sugar to dissolve it.

Meanwhile, whisk the egg yolks with the remaining sugar in a heatproof bowl until combined. Tip: Whisk as soon as you add the sugar to the egg yolks so the mixture doesn’t get lumpy.

Add the cornstarch and whisk to combine.

Tempering the eggs: Gradually pour the hot liquid (milk/heavy cream) into the egg mixture in a thin stream, whisking constantly. We want to slowly raise the temperature of the eggs without cooking them.

Cooking the pastry cream: Return the mixture to the saucepan. Cook over medium heat, whisking constantly until the pastry cream thickens and starts to boil. Lower the heat if needed. Once thickened, stop whisking occasionally to check if bubbles are forming. Let it boil for about 1 minute then remove from the heat. Tip: Don’t remove the cream from the heat as soon as it thickens. Let it boil to get rid of any starchy taste and inactivate an enzyme present in egg yolks that could make your pastry cream runny.

Whisk in the cold butter and vanilla extract.

Transfer to a wide container to obtain a thin layer. This will ensure the cream cools down quickly. Optional: If you notice lumps in the pastry cream, strain it through a fine-mesh sieve set over a bowl.

Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming. Let it briefly cool down at room temperature (about 15 minutes) then chill for about 1 hour or until cool. Tip: Don’t skip the chilling step. If whipped cream is added to hot pastry cream, it will deflate and the filling won’t be firm enough.

Transfer the cold pastry cream to a large mixing bowl. Don’t worry if it looks a bit thick and rubbery, it’s normal.

Mix with a whisk or a hand mixer to loosen it and make it smooth. Return to the fridge while you prepare the whipped cream.

In a cold bowl, start mixing the cold heavy cream on low speed then gradually increase the speed until medium-stiff peaks form. When you hold the whisk/hand mixer up, the cream should form a peak that holds its shape. Tip: If you don’t whip the cream enough, you might end up with a runny filling. But if you whip it too much, you might have trouble incorporating it into the pastry cream and it might become grainy.

Remove the pastry cream from the fridge and whisk in about 1/3 of the whipped cream. You don’t need to be extra gentle at this step. You are just trying to lighten the pastry cream a little more.

Gently fold the remaining whipped cream into the pastry cream in two more additions, being careful not to deflate the cream. Stop as soon as you no longer see streaks of cream. Tip: Use a spoon (or a spatula) and gently move it from the middle of the bowl towards the bottom and then up the sides. Rotate the bowl and do the same just until the cream is combined.

Filling the choux: Transfer to a piping bag fitted with a small round tip. Using a dented piping tip, make a small hole on the bottom of the (cooled down) choux. Insert the piping bag filled with cream into the hole and apply pressure just until the choux bun is full. The choux bun will feel heavier and some of the cream will start to come out. Wipe away excess cream using the back of a knife or a clean finger. Chill until needed. Note: If you want the filling to show as I've done in the featured image, simply slice the choux in two. Pipe (or spoon) the filling then place the top part of the choux back on.

Making the filling (optional)

Place the chopped chocolate in a small microwavable bowl. Heat in the microwave in short increments (10-20 seconds), stirring in-between until the chocolate has fully melted.

Heat the cream, milk (if using), sugar and salt until just simmering, stirring occasionally to dissolve the sugar. (I just use the microwave to do this).

Pour the hot liquids over the melted chocolate in 4-5 additions, stirring until fully combined.

Strain through a fine-mesh sieve set over a measuring cup. Drizzle warm over the filled choux buns if desired. Alternatively, cool down at room temperature then cover and chill until needed.

Making the chocolate sauce

Classic simple French dessert of poached pears, vanilla ice cream and warm chocolate sauce (see recipe card below). Invented by famous chef, Auguste Escoffier, after hearing the French soprano, Hortense Schneider, sing the title role in Offenbach&#39;s Belle-Hélène in Paris, 1864.

Poire Belle Helene

pears

500 ml (18fl oz/ 2 cups) water

lemon, juice only

vanilla powder

litre tub vanilla ice cream

In a large saucepan, boil the water, sugar and lemon to form a syrup. Add the vanilla powder, if using.

Peel the pears, leaving the stalk and the core intact. Ensure the pears are covered by the syrup by placing parchment paper on top and cover with a lid.  Poach in the syrup for about 30 minutes until tender.

Remove the pears from the syrup and finely cut the ends off so that each pear can stand up right without falling over.&nbsp;Chill in the fridge until needed.

In each serving dish, serve 1-2 scoops of ice cream, top with a pear and pour over the warm sauce. Garnish with grilled or toasted hazelnuts and serve immediately.

Assembly:

Last time I made this was with tinned pears (don’t tell) but made them poached for the first time. Thanks for all your instructions - so easy to follow and that chocolate sauce is incredible!

My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

You can’t beat the classics! Pears and chocolate sauce was my favourite pudding when I was little - although I have to confess, the pears were always tinned! I really should try making it with fresh pears one day.

Well, I didn't know that.  I thought Nelly Melba was the only singer with her own dessert.  Your version looks really delicious, such a classic.

Love this recipe, so reminds me of my childhood as mum would often make pears and chocolate sauce served with ice cream:-)

Top 8 french desserts recipes from across the web

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Top Tags

Easy Crêpes

Prune and armagnac parfait

Apple and cinnamon creme caramel ca...

French Desserts

Crème Légère (Pastry Cream with Whi...

Chocolate Mousse Pâte A Bombe

How to make Profiteroles

Poire Belle Helene

Top 8 french desserts recipes from across the web

The most viewed french desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Crêpes

Prune and armagnac parfait

Apple and cinnamon creme caramel ca...

French Desserts

Crème Légère (Pastry Cream with Whi...

Chocolate Mousse Pâte A Bombe

How to make Profiteroles

Poire Belle Helene

The most viewed french desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine