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French cuisine is pure magic. Their delicate and amazing desserts are utterly delicious!
We at Bright Side adore sweets, so we, together with the online magazine Marie Сlaire, share the best recipes from French candymakers that you can easily make by yourself!
French apple tart
© hlphoto / shutterstock.com
Ingredients:
150g of butter 5 big sweet apples 250g of puff pastry 150g of brown sugar (regular sugar is also a good option) A pinch of cinnamon
How to make it:
Grease a baking mold with the butter, and sprinkle it with the sugar. Peel the apples, and slice them into thin pieces. Sprinkle the slices with the cinnamon, and lay them evenly in the mold. Cover the apples with the sheet of puff pastry, and bake for 30 minutes at 180°С. Let the tart cool down, and turn it over so that the apples are facing up. The best way to serve this apple tart is to add a scoop of vanilla ice cream.
Creme brulee
© Dasha Petrenko / shutterstock.com
Ingredients:
750ml of cream 8 egg yolks 200g of sugar 4 teaspoons of brown sugar A dash of salt
How to make it:
Combine the cream, some sugar, and salt in a saucepan. Bring the cream to a boil while stirring constantly. Remove from the heat, and let it sit for 15 minutes. Then bring it to a boil again. Whisk together the yolks and sugar until they become a little bit fluffy. Add the mixture to the cream. Preheat the oven to 160°С. Fill ceramic molds with the batter, and put them in a deep baking tray. Pour in hot water to cover the bottom half of the molds. Bake the dessert for 30 minutes, and then let it cool at room temperature. Now let’s make the crunchy brown crust that Amelie from the French comedy likes so much! For this, you should use your grill setting. Sprinkle brown sugar evenly over the creme brulee, and bake in the oven for 1 to 3 minutes.
Chocolate profiteroles
© LENS-68 / shutterstock.com
Ingredients:
1 cup of flour 1 glass of water 100g of butter 3 eggs 300g of dark chocolate 1/2 glass of milk 2 tablespoons of heavy cream A dash of salt
How to make it:
Bring the water to a boil. Add the butter and salt, and turn the heat down to low. Carefully stir in the flour, and simmer the batter until you get a smooth paste. Continue stirring. Put the batter in a bowl, and mix in the eggs one by one. Grease a baking sheet with the butter, and sprinkle it with the flour. Heat the oven to 200°С. Make walnut-sized balls out of the pastry, and lay them on the baking sheet. Bake for 10 minutes at 200°С. Then adjust the temperature to 220°С, and bake for 15 minutes more. Prick your profiteroles with a thin knife to let the steam out. While the profiteroles are cooling down, finely grate 3/4 of the chocolate. Combine the milk and cream, and bring them to a boil. Add the chocolate, and mix thoroughly until it melts completely. Cut each profiterole slightly, and fill it with the cream. To make the icing, melt the rest of the chocolate and garnish each profiterole with 1/2 teaspoon of it. Serve when they cool down completely.
Peach and banana souffle
© Ildi Papp / shutterstock.com
Ingredients:
150ml of milk 10ml of heavy cream 2 rice peaches 1 ripe banana 3 eggs 5 tablespoons of brown sugar A piece of butter A dash of salt
How to make it:
Combine the milk and cream, and bring them to a boil. Mash the banana with a fork. Separate the egg whites from their yolks; you will need the whites later. Whisk the yolks until they become fluffy. Add 2 tablespoons of sugar and the banana. Mix everything thoroughly. Add the egg-and-banana mixture to the milk, and cook over a low heat for 5 minutes. Peel the peaches, and sprinkle them with 2 tablespoons of sugar. Make a puree using a blender. Mix the peaches into the banana cream. Grease the muffin molds with the butter, sprinkle them with the rest of the sugar and put them in the fridge. Heat the oven to 180°С. Whisk the egg whites together with the salt, and stir in the cream. Fill half the mold with the cream, and bake for 15 minutes. The souffle should rise high.
Blancmange with berries
© Ekaterina Smirnova / shutterstock.com
Ingredients:
500ml of milk 100g of sugar 100g of peeled almonds 500g of fresh berries (strawberry, blackberry, raspberry, or any berry you like) 6g of gelatin
How to make it:
Place the gelatin in a bowl, and pour in some warm water. Grind the almonds using a blender. Combine the milk, 80g of sugar, and almond flour in a saucepan. As soon as the mixture starts boiling, remove it from the heat. Let it cool down for 10 minutes, and pour into a bowl through a fine sieve. Drain the gelatin, and stir in the warm milk until it melts completely. Pour the cream into molds, and put them in the fridge for 2 or 3 hours. Rinse the berries, and make a puree (do not forget to keep some berries for garnishing). Add the rest of the sugar if you want the berry sauce to be sweet. Pour the sauce over the blancmange, and garnish with the fresh berries.
Source Marie Сlaire