15 Classic French Dessert Recipes You Need to Try
French desserts bring elegance and rich flavors to any table. From delicate macarons to buttery croissants, these treats showcase centuries of culinary tradition.
Each recipe captures the essence of French baking with simple ingredients transformed into extraordinary desserts that will impress your family and friends.
01. Simple French Yogurt Cake
A tender vanilla cake that uses yogurt containers as measuring cups. This beginner-friendly recipe creates the perfect after-school treat with minimal effort.
Ingredients: 1 container plain yogurt (6 oz), 2 containers all-purpose flour, 1 container granulated sugar, 3 large eggs, ½ container vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt.
How To Make Simple French Yogurt Cake
1. Preheat your oven to 350°F and grease a 9-inch round cake pan. Empty the yogurt into a large mixing bowl, then clean and dry the container to use as your measuring cup for the remaining ingredients.
2. Add sugar to the yogurt and whisk until smooth. Beat in eggs one at a time, then stir in vanilla extract and oil until the mixture is well combined and creamy.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the batter.
4. Pour batter into the prepared pan and bake for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack.
02. Traditional Buche de Noel
An elegant rolled sponge cake filled with rich buttercream and decorated to resemble a yule log. This festive dessert brings French Christmas tradition to your holiday table.
Ingredients: 6 large eggs, ¾ cup granulated sugar, ¾ cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1 cup heavy cream, 8 oz cream cheese (softened), ½ cup powdered sugar, 3 tablespoons butter (softened), 2 tablespoons rum or brandy.
How To Make Traditional Buche de Noel
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Beat eggs and granulated sugar with an electric mixer for 5 minutes until thick and pale yellow.
2. Sift together flour, cocoa powder, and salt. Gently fold dry ingredients into egg mixture along with vanilla, being careful not to deflate the batter.
3. Spread batter evenly in prepared pan and bake for 12-15 minutes until cake springs back when lightly touched. Immediately turn out onto a clean kitchen towel dusted with powdered sugar.
4. Starting from short end, roll cake in towel while still warm. Cool completely on wire rack for at least 1 hour before unrolling.
5. Beat cream cheese, butter, powdered sugar, and rum until smooth and fluffy. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
6. Unroll cooled cake and spread filling evenly over surface. Reroll without towel and place seam-side down on serving platter. Use fork to create bark texture on frosting before serving.
03. Rustic Apple Tarte Tatin
A gorgeous upside-down apple tart with caramelized fruit and buttery puff pastry. This classic French dessert transforms simple ingredients into an elegant showstopper.
Ingredients: 1 sheet frozen puff pastry (thawed), 8 large Granny Smith apples, ¾ cup granulated sugar, 4 tablespoons butter, 1 tablespoon lemon juice, ½ teaspoon cinnamon, ¼ teaspoon salt, 2 tablespoons Calvados or brandy (optional).
How To Make Rustic Apple Tarte Tatin
1. Peel and core apples, then cut into quarters. Toss with lemon juice and cinnamon in a large bowl to prevent browning and add flavor.
2. Heat sugar in a 9-inch oven-safe skillet over medium heat, swirling pan occasionally until sugar melts and turns deep amber color, about 8-10 minutes. Remove from heat and immediately stir in butter and salt.
3. Arrange apple quarters in overlapping circles over the caramel, cut-side down. Return to medium heat and cook for 15-20 minutes until apples are tender and caramel is bubbling.
4. Preheat oven to 400°F. Roll puff pastry slightly larger than skillet and place over apples, tucking edges down inside the pan around the fruit.
5. Bake for 25-30 minutes until pastry is golden brown and puffed. Cool for 5 minutes, then run knife around edges and quickly invert onto serving plate. Serve warm with vanilla ice cream.
04. Classic French Crepes
Paper-thin pancakes perfect for sweet or savory fillings. These versatile crepes cook quickly and can be filled with everything from Nutella to fresh fruit.
Ingredients: 1 cup all-purpose flour, 3 large eggs, 1¼ cups whole milk, 2 tablespoons melted butter, 1 tablespoon granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, butter for cooking.
How To Make Classic French Crepes
1. Whisk flour and salt in a large bowl. Create a well in center and add eggs, beating until smooth. Gradually whisk in milk until batter is completely smooth and thin.
2. Stir in melted butter, sugar, and vanilla until well combined. Let batter rest for 30 minutes at room temperature to allow flour to hydrate and bubbles to settle.
3. Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter. Pour ¼ cup batter into center of pan, immediately tilting and swirling to coat bottom evenly.
4. Cook for 1-2 minutes until edges are lightly golden and center is set. Flip carefully with thin spatula and cook 30 seconds more until lightly spotted.
5. Stack finished crepes on a plate, covering with clean kitchen towel to keep warm. Serve immediately with your favorite fillings like jam, fresh berries, or chocolate spread.
05. Elegant French Apple Tart
Beautiful rose-shaped apple slices arranged over almond cream filling in buttery pastry. This stunning tart combines visual appeal with rich, complementary flavors that taste as good as it looks.
Ingredients: 1 pre-made tart shell (9-inch), 4 large apples, ½ cup almond flour, ½ cup butter (softened), ½ cup granulated sugar, 2 large eggs, 2 tablespoons brandy, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 3 tablespoons apricot jam.
How To Make Elegant French Apple Tart
1. Preheat oven to 375°F and place tart shell on baking sheet. Beat butter and sugar until light and fluffy, then add eggs one at a time, beating well after each addition.
2. Stir in almond flour, brandy, vanilla, and almond extract until smooth. Spread this frangipane filling evenly in tart shell using an offset spatula.
3. Peel apples and cut in half lengthwise, removing cores. Slice each half into thin crescents, keeping slices together. Fan each apple half slightly and arrange in overlapping circles over filling.
4. Bake for 45-50 minutes until filling is set and apples are tender with lightly golden edges. The frangipane should be puffed and golden brown around the apples.
5. Heat apricot jam with 1 tablespoon water until melted, then strain. Brush warm glaze over entire tart for a beautiful shine and added sweetness. Cool completely before serving.
06. Bordeaux Canelés
Small fluted cakes with crispy caramelized exteriors and custardy centers. These rum-spiked treats from Bordeaux require special molds but deliver an unforgettable texture and flavor combination.
Ingredients: 2 cups whole milk, 2 tablespoons butter, 1 cup granulated sugar, 2 large eggs, 2 large egg yolks, ¾ cup all-purpose flour, 3 tablespoons dark rum, 1 vanilla bean (scraped) or 2 teaspoons vanilla extract, pinch of salt, beeswax and butter for molds.
How To Make Bordeaux Canelés
1. Heat milk with butter and vanilla bean seeds in a saucepan until just simmering. Remove from heat and let cool to room temperature, about 30 minutes.
2. Whisk whole eggs, egg yolks, and sugar in large bowl until pale. Add flour and salt, whisking until smooth and no lumps remain.
3. Gradually whisk cooled milk mixture into egg mixture until completely smooth. Stir in rum and strain batter through fine-mesh sieve to remove any lumps.
4. Cover batter and refrigerate for at least 24 hours, or up to 48 hours. This resting period is crucial for proper texture development.
5. Preheat oven to 425°F. Coat canelé molds with mixture of melted beeswax and butter. Fill molds ¾ full with batter and place on baking sheet.
6. Bake for 15 minutes, then reduce temperature to 375°F and continue baking for 45-60 minutes until deep golden brown and crispy. Cool in molds for 10 minutes before unmolding.
07. Perfect French Macarons
Delicate almond sandwich cookies with smooth tops and characteristic ruffled feet. These naturally gluten-free treats require precision but reward you with elegant cookies perfect for any special occasion.
Ingredients: 100g almond flour, 200g powdered sugar, 75g egg whites (aged overnight), 25g granulated sugar, food coloring, 1 cup buttercream or ganache for filling.
How To Make Perfect French Macarons
1. Line baking sheets with parchment paper and draw 1½-inch circles as guides. Sift almond flour and powdered sugar together twice, discarding any large pieces that won’t pass through.
2. Whip aged egg whites to soft peaks, then gradually add granulated sugar and food coloring, beating to stiff, glossy peaks that hold their shape.
3. Add one-third of almond mixture to meringue and fold with rubber spatula. Continue adding remaining almond mixture in two additions, folding until batter flows like thick ribbon.
4. Transfer batter to piping bag fitted with ½-inch round tip. Pipe circles onto prepared sheets, holding bag perpendicular to surface and releasing pressure before lifting.
5. Tap baking sheets firmly on counter to release air bubbles, then let shells rest at room temperature for 30-60 minutes until they form a skin and feel dry to touch.
6. Preheat oven to 300°F and bake one sheet at a time for 15-18 minutes until shells don’t move when gently touched. Cool completely before filling with buttercream or ganache.
08. Brandied Cherry Clafoutis
A rustic custard-like dessert studded with sweet cherries and enhanced with brandy. This simple French country dessert puffs beautifully in the oven and makes the perfect ending to any meal.
Ingredients: 1 lb fresh sweet cherries (pitted), 3 large eggs, ½ cup granulated sugar, ½ cup all-purpose flour, 1 cup whole milk, ¼ cup heavy cream, 3 tablespoons brandy, 2 tablespoons butter (melted), 1 teaspoon vanilla extract, pinch of salt.
How To Make Brandied Cherry Clafoutis
1. Preheat oven to 375°F and butter a 9-inch pie dish or ceramic baking dish. Arrange pitted cherries evenly in bottom of prepared dish, spreading them in single layer.
2. Whisk eggs and sugar in large bowl until pale and slightly thickened, about 2 minutes. Add flour and salt, whisking until completely smooth with no lumps.
3. Gradually whisk in milk, cream, melted butter, brandy, and vanilla until batter is smooth and well combined. The consistency should be similar to heavy cream.
4. Pour batter over cherries in prepared dish, ensuring batter flows around and between fruit. The cherries will float to surface during baking.
5. Bake for 35-40 minutes until puffed, golden brown, and center is just set but still slightly jiggly. Serve warm dusted with powdered sugar for best texture and flavor.
09. Classic Crème Brûlée
Rich vanilla custard topped with a crisp layer of caramelized sugar. This elegant French dessert requires a kitchen torch for the signature crackling top that gives it its name.
Ingredients: 2 cups heavy cream, 1 vanilla bean (split and scraped) or 2 teaspoons vanilla extract, 6 large egg yolks, ⅓ cup granulated sugar (plus extra for topping), pinch of salt.
How To Make Classic Crème Brûlée
1. Preheat oven to 325°F and place six 4-ounce ramekins in roasting pan. Heat cream with vanilla bean pod and seeds in saucepan until just simmering, then remove from heat.
2. Whisk egg yolks, sugar, and salt in bowl until pale yellow. Slowly pour hot cream into yolk mixture, whisking constantly to prevent eggs from cooking.
3. Strain custard mixture through fine-mesh sieve to remove any lumps and vanilla bean pieces. Divide evenly among ramekins, skimming any surface bubbles with spoon.
4. Add hot water to roasting pan until it reaches halfway up sides of ramekins. Carefully transfer to oven and bake for 35-40 minutes until centers are just set but still slightly jiggly.
5. Remove from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled and set.
6. Just before serving, sprinkle 1-2 teaspoons sugar evenly over each custard. Use kitchen torch to caramelize sugar until golden brown and crackling. Serve immediately while sugar is still crisp.
10. Buttery Kouign-Amann
A flaky Breton cake made with laminated dough and caramelized sugar. This “butter cake” combines croissant-like layers with sweet, crispy edges for an irresistible texture contrast.
Ingredients: 2 cups bread flour, 1 teaspoon salt, 1 teaspoon active dry yeast, ¾ cup warm water, 1 cup unsalted butter (cold), ¾ cup granulated sugar, additional butter for molds.
How To Make Buttery Kouign-Amann
1. Mix flour, salt, and yeast in large bowl. Add warm water and stir until shaggy dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic.
2. Shape dough into ball and place in oiled bowl. Cover and let rise in warm place for 1 hour until doubled in size.
3. Roll risen dough into 12-inch square on floured surface. Pound cold butter between parchment paper until pliable, then shape into 8-inch square and place in center of dough.
4. Fold dough corners over butter, sealing edges. Roll into rectangle, then fold into thirds like a letter. Wrap and chill 30 minutes. Repeat rolling and folding process twice more.
5. Roll final dough into large rectangle and sprinkle with half the sugar. Fold in thirds, incorporating sugar, then roll out again and add remaining sugar.
6. Cut dough into squares and place in buttered muffin tins. Let rise 45 minutes, then bake at 375°F for 25-30 minutes until deep golden brown and caramelized. Cool in pans 5 minutes before turning out.
11. Homemade French Croissants
Flaky, buttery pastries with countless delicate layers and rich flavor. These crescent-shaped treats require time and technique but reward you with bakery-quality results at home.
Ingredients: 3 cups bread flour, ¼ cup granulated sugar, 1 teaspoon salt, 1 packet active dry yeast, 1 cup warm milk, 1 cup unsalted butter (cold), 1 egg beaten with 1 tablespoon water for wash.
How To Make Homemade French Croissants
1. Combine flour, sugar, salt, and yeast in large bowl. Add warm milk and mix until soft dough forms. Knead briefly until smooth, then shape into ball and wrap tightly.
2. Refrigerate dough overnight or at least 4 hours. Meanwhile, pound cold butter between parchment paper until pliable and shape into 6-inch square.
3. Roll chilled dough into 12-inch square and place butter square diagonally in center. Fold dough corners over butter, completely encasing it and sealing edges well.
4. Roll dough into large rectangle, then fold into thirds like a business letter. Wrap and chill 1 hour. Repeat this rolling and folding process two more times.
5. Roll final dough into large rectangle and cut into triangles. Starting from wide end, roll each triangle tightly and curve ends to form crescent shape.
6. Place shaped croissants on parchment-lined baking sheets and let rise 2 hours until puffy. Brush with egg wash and bake at 400°F for 15-20 minutes until deep golden brown.
12. Orange Chocolate Mousse
Light, airy chocolate dessert brightened with fresh orange zest and juice. This naturally gluten-free mousse balances rich chocolate with citrus notes for an elegant finish to any meal.
Ingredients: 6 oz dark chocolate (chopped), 6 large eggs (separated), ¼ cup granulated sugar, 2 tablespoons orange juice, 1 tablespoon orange zest, 2 tablespoons Grand Marnier or orange liqueur, ¼ teaspoon salt, whipped cream for serving.
How To Make Orange Chocolate Mousse
1. Melt chocolate in double boiler over simmering water, stirring until smooth. Remove from heat and let cool slightly, about 5 minutes.
2. Whisk egg yolks with half the sugar until pale and thick. Stir in orange juice, zest, and Grand Marnier until well combined.
3. Gradually whisk warm melted chocolate into yolk mixture until smooth and glossy. The mixture should be completely combined with no streaks.
4. Beat egg whites with salt until soft peaks form, then gradually add remaining sugar, beating until stiff, glossy peaks form that hold their shape.
5. Fold one-third of whipped whites into chocolate mixture to lighten, then gently fold in remaining whites in two additions until just combined with no white streaks visible.
6. Divide mousse among serving glasses and refrigerate for at least 3 hours until set. Serve chilled topped with dollop of whipped cream and additional orange zest.
13. Delicate French Madeleines
Small shell-shaped sponge cakes with distinctive ridged appearance and tender crumb. These buttery cookies are perfect with tea and evoke childhood memories with every bite.
Ingredients: ½ cup unsalted butter, 2 large eggs, ⅓ cup granulated sugar, ⅓ cup all-purpose flour, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, ¼ teaspoon baking powder, pinch of salt, powdered sugar for dusting.
How To Make Delicate French Madeleines
1. Melt butter in small saucepan over medium heat, continuing to cook until it turns golden brown and smells nutty. Remove from heat and let cool completely.
2. Beat eggs and granulated sugar with electric mixer for 5 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when beaters are lifted.
3. Sift flour, baking powder, and salt together. Gently fold dry ingredients into egg mixture along with lemon zest and vanilla, being careful not to deflate batter.
4. Fold in cooled brown butter until just combined. Cover batter and refrigerate for at least 1 hour or overnight for best texture and flavor development.
5. Preheat oven to 375°F and generously butter madeleine molds. Spoon batter into molds, filling each about ¾ full without overfilling.
6. Bake for 12-15 minutes until edges are golden brown and centers spring back when lightly touched. Immediately turn out onto wire rack and dust with powdered sugar while still warm.
14. Layered Mille-Feuille
Crispy puff pastry layers filled with rich vanilla pastry cream and topped with fondant icing. This “thousand layer” cake requires patience but creates an impressive dessert worthy of any celebration.
Ingredients: 2 sheets frozen puff pastry (thawed), 2 cups whole milk, 6 egg yolks, ½ cup granulated sugar, ⅓ cup cornstarch, 4 tablespoons butter, 2 teaspoons vanilla extract, 2 cups powdered sugar, 3 tablespoons milk, 2 oz melted chocolate for decoration.
How To Make Layered Mille-Feuille
1. Roll each pastry sheet into 12×16-inch rectangle and place on parchment-lined baking sheets. Prick all over with fork to prevent excessive puffing during baking.
2. Place another baking sheet on top of each pastry to keep layers flat. Bake at 400°F for 15 minutes, remove top sheets, and continue baking 10-15 minutes until golden brown and crispy.
3. Meanwhile, heat milk in saucepan until simmering. Whisk egg yolks, sugar, and cornstarch in bowl until smooth. Gradually whisk hot milk into yolk mixture.
4. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and whisk in butter and vanilla until smooth.
5. Press plastic wrap directly onto surface of pastry cream and refrigerate until completely cool, about 2 hours.
6. Trim pastry sheets to equal rectangles and cut each into three equal pieces. Layer pastry and cream alternately, ending with pastry. Mix powdered sugar and milk for icing, spread on top, and drizzle with melted chocolate in decorative pattern.
15. Classic French Éclairs
Light choux pastry filled with vanilla pastry cream and topped with chocolate glaze. These elegant pastries showcase the versatility of choux dough and make impressive individual desserts.
Ingredients: 1 cup water, ½ cup unsalted butter, 1 cup all-purpose flour, 4 large eggs, ¼ teaspoon salt, 2 cups pastry cream (prepared), 4 oz dark chocolate (chopped), ½ cup heavy cream, 2 tablespoons corn syrup.
How To Make Classic French Éclairs
1. Preheat oven to 425°F and line baking sheet with parchment paper. Bring water, butter, and salt to rolling boil in heavy saucepan over medium-high heat.
2. Remove from heat and immediately add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball and pulls away from pan sides.
3. Return pan to medium heat and stir constantly for 1-2 minutes to cook out flour taste. Transfer mixture to bowl and let cool 5 minutes.
4. Beat in eggs one at a time with electric mixer, beating well after each addition until dough is smooth and glossy. The finished dough should hold its shape when piped.
5. Transfer dough to piping bag fitted with large round tip and pipe 4-inch logs onto prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce temperature to 375°F and continue baking 15-20 minutes until golden brown and crispy. Cool completely before filling.
7. Make small hole in bottom of each éclair and pipe in pastry cream. Heat cream and corn syrup until simmering, pour over chopped chocolate, and stir until smooth. Dip tops in chocolate glaze and let set before serving.
Final Thoughts
These classic French desserts bring authentic flavors and techniques to your home kitchen. Each recipe offers a chance to master traditional methods while creating memorable treats.
Start with simpler recipes like yogurt cake or crepes, then work your way up to more challenging pastries like croissants and macarons.
