Desserts in Paris

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

Clafoutis is a baked French dessert of fruit, traditionally black cherries,^[1] arranged in a buttered dish and covered with a thick flan-like batter.

Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.

• Angel wings – Sweet crisp pastry
• Calisson – Traditional candy from Aix-en-Provence
• Charlotte – Icebox cake
• Clafoutis – French dessert
• Coconut cake – Cake with white frosting and covered in coconut flakes^[2]
• Crème brûlée – Custard dessert with hard caramel top^[3]

• 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^[4]
• Mont Blanc – Chestnut-based dessert
• Norman Tart
• 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
• Tarte Tatin – Caramelised fruit tart
• Teurgoule
• Yule log – Traditional Christmas dessert
• Galette des Rois - Kings' cake. Traditionally served between January 6th-12th.

French pastries

An assortment of petit fours, which are small confectioneries. Some petit fours are also savory.

Religieuse is made of two choux pastry cases filled with crème pâtissière,^[5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.

• 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 bread
• Canelé – French rum and vanilla pastry
• Chouquette – Type of pastry doughPages displaying short descriptions of redirect targets
• Coussin de Lyon – Sweet pastry specialty of Lyon, France
• Croissant – Flaky, crescent-shaped pastry
• Croquembouche – French dessert
• Croustade – Type of cake, from the PyreneesPages displaying wikidata descriptions as a fallback
• Éclair – Cream-filled pastry^[6]
• Financier – Small French almond cake
• Gâteau à la broche – Traditional Lithuanian cakePages displaying short descriptions of redirect targets
• Gougère – Type of pastry
• 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 or 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