French desserts show just how rich and refined French patisserie and dessert cuisine can be. From airy creams and fruit tarts to classic puddings, choux pastries and simple desserts from regional cooking: dessert often forms an elegant end to the meal.
In short: French desserts are all about the balance between flavour, texture and presentation. Butter, cream, eggs, fruit, chocolate, caramel and pastry form the basis for desserts that can be classic, festive or surprisingly simple.
French desserts
Poire Belle Hélène
This classic French dessert was created in 1864 by the famous chef Auguste Escoffier and named after the opera "La belle Hélène" by Jacques Offenbach.
Crème caramel is a classic French dessert made with smooth vanilla custard and a layer of clear caramel. Baking it gently in a bain-marie gives the dessert its delicate, silky texture.
