The most popular in France are:
- Apple pie
- Crème brûlée
- The mille-feuille
- Tatin pie
- The chocolate fondant
- Chocolate Eclairs
- The rum baba
- The cherry clafoutis
- The macaron
- Chocolate mousse
However, it is important to note that food preferences vary from person to person and personal tastes may differ from general trends.
Apple pie
The origin of apple pie is not clearly established, but it is believed to date back to the Middle Ages in Europe. At that time, pies were often made with coarse dough and served primarily to hold the ingredients, which were often meats and vegetables.
However, with the arrival of apples in Europe, apple pie became popular. Apple pie as we know it today, with a thin pastry crust and sweet apples baked inside, appeared in France in the 17th century. Apple pie has become a French specialty in the region of Normandy, where sour apples are often used to create a deliciously sweet pie.
Today, apple pie is a popular dessert around the world and is often served with whipped cream or ice cream.
Crème brûlée
Crème brûlée is a classic dessert of French cuisine that is said to have originated in the 17th century. Its exact origin is uncertain, but some culinary historians believe that crème brûlée originated in the Languedoc region of southwestern France.
The name crème brûlée comes from the layer of caramelized sugar that covers the top of the cream. Prior to the use of modern kitchen torches to caramelize sugar, this layer of sugar was caramelized by placing the cream under a broiler or using a hot iron.
Crème brûlée is traditionally prepared with cream, egg yolks, sugar and vanilla. The mixture is cooked in a bain-marie until it thickens, then cooled before being sprinkled with sugar and caramelized on the surface.
Nowadays, crème brûlée is a popular dessert around the world and is often served in high-end restaurants and bakeries. Variations have also been developed, with ingredients such as coffee, chocolate and coconut added to the basic recipe.
The mille-feuille
The mille-feuille, also known as Napoleon, is a puff pastry dessert of French origin. The precise origin of this dessert is uncertain, but it is generally considered to have been invented in the early 19th century in France.
The name “mille-feuille” comes from the puff pastry that is used to create many layers, often more than 100, so that the dessert looks like a thousand sheets. Puff pastry had already been used in cooking for a long time, but it was introduced into French pastry in its modern form by pastry chef Marie-Antoine Carême.
The traditional mille-feuille consists of three layers of puff pastry separated by two layers of pastry cream, and sprinkled with icing sugar. Over the years, variations have been created, with the addition of buttercream, fresh fruit or jam, chocolate, coffee or almonds.
Today, mille-feuille is a popular dessert around the world and is often served in bakeries, cafes and restaurants.
Tatin pie
Tarte Tatin is a classic dessert of French cuisine said to have been accidentally created in the 1880s by two sisters, Stéphanie and Caroline Tatin, who ran a hotel-restaurant in the town of Lamotte-Beuvron, in Sologne (region in the center of France).
The story goes that one of the sisters accidentally dropped an apple pie upside down into a skillet of caramelized sugar, but managed to retrieve it and serve it by flipping the whole thing over again. Customers loved the new version of the tart and the Tarte Tatin was born.
The original Tarte Tatin recipe is relatively simple: quartered apples are placed in a skillet with sugar and butter, then cooked until soft and caramelized. A pie crust is then placed on top of the apples, before being put in the oven to bake.
Nowadays, tarte tatin is a popular dessert all over the world and is often served with whipped cream or vanilla ice cream. Variations have also been developed, with ingredients such as pears, peaches, bananas or strawberries added to the basic recipe.
The chocolate fondant
The chocolate fondant is a dessert originating in France which would have been created during the 20th century. The precise origin of chocolate fondant is uncertain, but it is generally considered to have been invented in the 1970s or 1980s.
The chocolate fondant appeared at a time when chocolate was becoming more accessible to the population and when pastry chefs were seeking to innovate in their cooking. The recipe is relatively simple: dark chocolate, butter, sugar and eggs are melted together, then flour is added to give a fluffy consistency inside.
The dessert is usually baked in small individual molds and served hot, with a melting center and a slightly crispy exterior. Chocolate fondant has become a popular dessert around the world, especially because of its simplicity and rich, decadent chocolate flavor.
Today, there are many variations of chocolate fondant, with ingredients such as nuts, vanilla, coffee or rum added to the basic recipe.
Chocolate Eclairs
Chocolate éclairs are a dessert of French origin believed to have been created in the 19th century. Eclairs were invented by a French pastry chef named Marie-Antoine Carême, who is considered one of the founders of modern French cuisine.
The éclair is a pastry in the shape of an elongated stick, made of choux pastry filled with pastry cream and covered with icing. The chocolate version is filled with chocolate pastry cream and covered with chocolate icing.
Legend has it that the name ‘eclair’ is linked to the idea that the pastry is so good that it disappears ‘in a flash’. Other theories suggest that the name refers to the elongated shape of the pastry, which resembles lightning.
These days, eclairs are popular around the world and are often served in bakeries, cafes, and restaurants. Variations have also been created, with ingredients such as coffee, vanilla, caramel or strawberry added to the basic recipe.
The rum baba
Baba au Rhum is a dessert of European origin, which has become particularly popular in France. Its precise origin is uncertain, but it is generally believed that the dessert was inspired by a Polish specialty called ‘babka’, which is a rum-flavored brioche bread.
The story goes that rum baba was popularized in France by Parisian pastry chef Nicolas Stohrer, who was the court pastry chef of King Stanislas Leszczyński, a former king of Poland and father-in-law of Louis XV. Nicolas Stohrer is said to have introduced rum baba to Paris in the 1700s.
The rum baba is a small round and soft cake, made of brioche dough soaked in sweet rum syrup. Traditionally, rum baba is served with whipped cream or whipped cream.
Today, rum baba is a popular dessert around the world and is often served in restaurants and bakeries. Variations have also been developed, with ingredients such as fresh fruit or nuts added to the basic recipe.
The cherry clafoutis
Cherry clafoutis is a dessert of French origin that appeared in the 19th century. Clafoutis originates from the Limousin region in central France, where it was traditionally prepared with local black cherries.
The story goes that clafoutis was created by farmers in Limousin, who used fresh seasonal cherries to create a simple yet tasty dessert. The original recipe is relatively simple: cherries are placed in a dish, then flan dough is poured on top and the whole thing is baked.
Clafoutis is traditionally served warm, with a sprinkle of icing sugar sprinkled on top. Today, there are many variations of clafoutis, with ingredients such as berries, plums, apples or pears added to the basic recipe.
Clafoutis has become a popular dessert in France and is often served in restaurants and bakeries. Its light and creamy texture makes it a perfect summer dessert.
The macaron
Macarons are a French pastry originating from the Lorraine region in eastern France. The history of macaroons dates back to the Middle Ages, but the modern version of pastry as we know it today is said to have been invented in the 16th century.
Macaroons are made of two shells of light, fluffy pastry, usually made from a mixture of ground almonds, icing sugar and egg whites, which are stuck together with a creamy filling. The filling can vary, from chocolate ganache to fruit jam to caramel.
Macaroons were once considered a luxury dessert and were often served at wedding ceremonies and special events. Over time, macaroons have become more accessible and have become a popular dessert around the world.
Today, there are many variations of macarons, with flavors ranging from chocolate and raspberry to lavender and green tea. Macaroons are often served in bakeries, cafes and restaurants and are an elegant and delicious dessert.
Chocolate mousse
Chocolate mousse is a dessert of French origin that was popularized in the 1950s. Although it is difficult to determine the exact origin of chocolate mousse, it is believed that it was created by French pastry chefs who were looking to innovate in the kitchen.
Chocolate mousse is usually made with melted chocolate, sugar and eggs. The egg whites are whipped and incorporated into the melted chocolate, creating an airy and light texture. Chocolate mousse is often served cold and can be accompanied by fresh fruit, whipped cream or biscuit.
The popularity of chocolate mousse grew rapidly in the 1950s and 1960s, as it was considered a sophisticated and elegant, yet easy-to-prepare dessert. Chocolate mousse has become a popular dessert around the world and is often served in restaurants and bakeries.
Nowadays, there are many variations of chocolate mousse, with ingredients such as coffee, vanilla or mint added to the basic recipe. Chocolate mousse is still a popular dessert for its lightness and rich, chocolatey flavor.
