Cook easy French dessert recipes in your own kitchen. Here are the most popular dessert recipes for the week of June 16, 2008.
This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderful layered into a Génoise cake or petite crepe cakes.
Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.
Lime oil has a bit of natural sweetness in it; that’s why a teaspoon of fresh lime zest is used in this sorbet recipe. Try this for a light dessert or palate cleanser between courses.
The traditional éclair uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this recipe with basic choux pastry dough.
Profiteroles, or cream puffs, are delicate, versatile desserts that can be adorned with myriad fillings. Get creative and use ice cream, pastry cream, whipped cream. Although it’s not traditional, sautéed fruit is also a wonderful addition. Make this recipe with basic choux pastry dough.
The beautiful thing about this dessert recipe is that the ingredients are easily found, not expensive, and no special equipment is needed to prepare it in your own kitchen.
This refreshing dish of toasted Pain d’Epices crumbs layered into rich ice cream is a tradition in Burgundy. Try it after dinner with a Café Creme.
This classic French dessert is punched up with the essence of cinnamon. Ease of preparation and beautiful presentation make this dish a great selection for dinner parties.
These apricot crepes are a very simple and rich dessert. Drizzle a plate of finished crepes with warm honey and then dust them with cinnamon.
Citrus adds a kick to these crepes. Fill them with pastry cream and fresh strawberries or raspberries.
