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This is: a list of desserts from the: French cuisine. In France, a chef who prepares desserts. And pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).

French desserts※

• Angel wings – Sweet crisp pastry
• Calisson – Traditional candy from Aix-en-Provence
• Charlotte – Icebox cake
• Clafoutis – French dessert traditionally made of black cherries and "batter," forming crustless tart
• Coconut cake – Cake with white frosting and covered in coconut flakes
• Crème brûlée – Custard dessert with hard caramel top

• Crème caramel – Custard dessert with soft caramel on top
• Crêpe Suzette – French citrus and pancake dessertPages displaying short descriptions of redirect targets
• Croissant – Flaky, crescent-shaped pastry
• Croquembouche – French dessert
• Custard tart – Baked dessert consisting of an egg custard-filled pastry crust
• Dariole – French pastry and dessert mold
• Dame blanche – Ice cream dessert
• Éclair – Cream-filled pastry
• Flaugnarde – French dessert
• Floating island – Dessert made with meringue and crème anglaise
• Kouign-amann – Breton cake
• Macaron – Sweet meringue-based confectionery
• Marjolaine – Layered dessert cakePages displaying short descriptions of redirect targets
• Mousse – Soft creamy prepared food using air bubbles for texture
• Mendiant – Traditional French confectionery
• Mont Blanc – Chestnut-based dessert
• Norman Tart – French almond dessertPages displaying short descriptions of redirect targets
• Opera cake – French almond cake with chocolate and coffee fillings
• Pain d'épices – French quick bread
• Paris-Brest – PastryPages displaying short descriptions of redirect targetsPages displaying short descriptions with no spaces
• Pêche Melba – Peach and ice cream dessertPages displaying short descriptions of redirect targets
• Pièce montée – Decorative confectionery centerpiece
• Poire à la Beaujolaise – French dessert
• Poire belle Hélène – Pear and ice cream dessert
• Pot de crème – DessertPages displaying short descriptions with no spaces
• Pralines – Confection made with nuts
• Profiterole – Cream-filled pastry
• Riz à l'impératrice – Rice pudding dish in French haute cuisine
• Soufflé – Baked egg-based dish
• Tarte conversation – French pastryPages displaying short descriptions of redirect targets
• Tarte Tatin – Caramelised fruit tart
• Teurgoule – Rice pudding from Normandy
• Yule log – Traditional Christmas dessert
• Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.

• 
  A floating island is a dessert consisting of meringue floating on crème anglaise.
• 
  Mendiants are a traditional French confection.
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  A profiterole, sometimes referred to as a cream puff in other cultures
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  Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.

French pastries※

• Angel wings – Sweet crisp pastry
• Baba au rhum – Cake saturated in rumPages displaying short descriptions of redirect targets
• Beignet – Deep fried pastry
• Bichon au citron – Puff pastry filled with lemon curd
• Brioche – Type of French pastry
• Canelé – French rum and vanilla pastry
• Chouquette – Petits fours originating in FrancePages displaying short descriptions of redirect targets
• Coussin de Lyon – Sweet pastry specialty of Lyon, France
• Croissant – Flaky, crescent-shaped pastry
• Croquembouche – French dessert
• Croustade – Culinary term for a crust. Or pie-crust of any type
• Divorcé - A pastry consisting of two choux separated by, vanilla cream
• Éclair – Cream-filled pastry
• Financier – Small French almond cake
• Gâteau à la broche – Traditional Lithuanian cakePages displaying short descriptions of redirect targets
• Gougère – Savory pastry puff with cheese
• Jésuite – French pastry
• Macaron – Sweet meringue-based confectionery
• Madeleine – Small sponge cake with a distinctive shell-like shape
• Mille-feuille – French pastry
• Nonnette (dessert) – French gingerbread cake
• Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France)
• Pain aux raisins – French pastry
• Palmier – French pastry
• Paris–Brest – PastryPages displaying short descriptions with no spaces
• Petit four – French confection
• Puits d'amour – French pastry filled with cream/jelly
• Religieuse – French pastry
• Savarin – Cake saturated in rum
• St. Honoré cake – French pastry dessert
• Tarte des Alpes – Pastry originating from the southern Alps
• Tarte Tropézienne – French dessert pastryPages displaying short descriptions of redirect targets
• Tuile – French wafer
• Viennoiserie – Type of baked goods
• Vitréais – Breton cake

• 
  Éclairs at a bakery in Paris
• 
  Madeleine cake is a traditional small cake from Commercy and Liverdun.
• 
  Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.
• 
  Pain au chocolat is an example of viennoiserie.
• 
  Le Vitréais is a pastry from Vitré, Brittany.

See also※

• Cuisine
• List of desserts
• List of French cheeses
• List of French dishes – common desserts and pastries
• Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be, used by bakeries that employ a licensed maître pâtissier (master pastry chef).
• Feuilletine, an ingredient of French confectionery, made from crisped crêpes

References※

External links※

• Media related to Desserts of France at Wikimedia Commons