Our sweetest French pastries - 6 recipes
If you like this, you'll definitely like: French dinner menu, croque-en-bouche
Chef Tips and Tricks
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated French pastries recipes
Lemon Meringue Tartlets

By flutelah
The delicate shortbread crust plays well with the rich, zesty lemon cream and the sweet, airy meringue to top
- Shortbread pastry
- 150 g of flour
- a pinch of baking powder
- 75 g of sugar
- 1 orange
- 75 g of softened butter
- 1 egg yolk
- 1 tablespoon of water
- Lemon cream
- 4 medium-sized lemons
- 60 g of water
- 150 g of sugar
- 3 eggs
- 1 soup spoon of Maïzena (corn starch)
- Italian meringue
- 60 g of water
- 150 g of sugar
- 105 g of egg whites
- 38 g of sugar
This Croque Cake is a Crowd-Friendly Version of the French Classic

By Pascale Weeks
Croque-monsieurs are no longer à la mode. Make way for the croque-cake! It's BIG enough to feed a crowd. Check out the recipe here!
Strawberries and White Chocolate Cream Pastry

By Dominique - Blog "Cahier gourmand"
Preheat oven to 400°F Start by cooking the flaky crust
- - Home made or store bought puff pastry
- - 14 oz strawberries
- cream:
- - generous 2 cups whole milk
- - 1 vanilla pod
- - 1/2 c (heaping) flour
- - 2 egg yolks + 1 whole egg
- - 1/4 c + 4 tbsp sugar
- - 2/3 cup cream
- - 1/2 cup white chocolate
- coulis:
- - 3-4 oz strawberries
- - 3 tbsp. tablespoons water
- - 2 tablespoons sugar
9 Tips on Baking the Perfect Homemade Croissant

Fresh, flaky, and irresistible croissants aren't just a bakery secret. Here are 9 tips to mastering this pastry in your own kitchen!
Red Fruit Tartlets

By flutelah
An authentic french pastry; brings together multiple patisserie fundaments in a single simple dessert
- Pastry dough:
- 120 g of softened butter
- 80 g of powdered sugar
- 1 vanilla pod
- 25 g of almond powder
- 1 egg (entire)
- 200 g of flour
- a pinch of salt
- Pastry cream (~500 g):
- 1 vanilla pod
- 35 cL of whole milk
- 1 egg
- 65 g of sugar
- 40 g of maïzena
- 35 g of butter
- Raspberry coulis:
- 100 g of raspberries
- (fresh or frozen)
- juice of half a lemon
- 60 g of sugar
- a big pinch of pectin
- Dressing:
- 400g of in-season red fruits
- (raspberries, strawberries, blueberries)
- a little bit of powdered sugar
- verbana leafs
Noix Japonaises

By flutelah
This extravagant French pastry combines many classic elements to create the "Japanese Walnut:" A praline butter cre...
- Cracker crust
- 50 g of salted butter
- 60 g of brown sugar
- 60 g of T45 flour
- Choux pastry
- 16 cL of water
- 3 grams of sugar
- 70 g of butter in small pieces
- 3 g of fleur de sel
- 15 g of powdered milk
- 90 g of T55 flour
- 3 eggs (160 g)
- Patisserie cream
- 16 cL of whole milk
- ½ vanilla pod
- 38 g of egg yolks (~2 eggs)
- 38 g of sugar
- 38 g of Maizena
- 16 g of butter
- Italian meringue
- 16 g of water
- 40 g of sugar
- 28 g of egg whites
- 10 g of sugar
- Praline butter cream
- 2 egg yolks
- 96 of sugar
- 40 g of water
- 144 grams of softened butter
- 150 g of praline
- Dressing and finish
- 500 g of dark chocolate
- 100 g of sugar
- 2 small spoons of glucose
- some walnut halves
- a little bit of praline
Croquembouche

By Gitanjali Roche
An amazing French pastry
- 15 scoops of vanilla ice cream
- 20 cl of heavy cream
- 200g of grated dark chocolate
- For the cream puff batter (pate a choux)
- 100g of butter cut into small cubes
- 1 tablespoon powdered sugar
- 150g of flour
- 3 eggs
Creme Brulee French Toast

By shayelynn87
In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, abo...
- 1 cup unpacked brown sugar
- 1/4 cup water
- cooking spray
- 10 oz Challah bread, sliced 1 inch thick
- 2 large eggs
- 1 cup egg substitute
- 1 to 1/2 cups 1% milk
- 1 1/2 tsp vanilla extract
- 1 tsp Meyers rum (optional)
- 1/4 tsp salt
- 1 tsp powdered sugar
- 1 tsp cinnamon
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