8 French Desserts You Have to Try

Yield: 8 servings

For the cake:
3 large eggs, room temperature
¼ c. granulated sugar
2 tsp. pure vanilla extract
1 c. all-purpose flour
¼ tsp. salt
¼ c. unsalted butter, melted
½ c. half and half
2 lbs. firm pears (3 to 4)

For the topping and sauce:
½ c. light brown sugar
½ c. half and half
4 T salted butter
½ tsp. salt
Preheat the oven to 400˚F. Line a 9” x 5” loaf pan with 2 sheets of parchment paper, one cut to overhang the short side by 2 inches and one cut to overhang the long side by 2 inches. Lay one piece on top of the other, so that they form a “sling” to lift out the cake after it is baked.
Using an electric mixer, beat the eggs with the sugar in a medium bowl until pale and thick, about 3 minutes. Beat in the vanilla, then add the flour, salt, melted butter, and half and half and whisk until combined.
Cut the pears, unpeeled, into very thin slices, then slice them in half and stir them into the batter. Scoop the mixture into the loaf pan, pat it down, and bake 45 to 55 minutes, until a tester comes out clean. Take the cake out of the oven and increase the heat to 425˚F.
Make the topping and sauce: In a saucepan over medium heat, melt the brown sugar, half and half, butter, and salt and bring to a boil, then let mixture bubble for 2 minutes. Using a fork or skewer, poke holes in the top of the cake and pour half of the hot caramel sauce over the cake, reserving the other half. Put cake back in the oven and bake for another 12 minutes.
Remove cake from the oven, cool for 5 minutes, then gently lift it from the pan using the edges of the parchment-paper sling. Place the cake onto a serving plate and ease away the parchment paper. Cool to room temperature, about 20 minutes.
To serve, cut 1” slices of the cake with a serrated knife and drizzle each with a little of the remaining caramel sauce.

Yield: 8 large or 16 small slices

For the pastry crust:
1½ c. all-purpose flour
½ tsp. salt
½ c. granulated sugar
5 T Hershey’s Special Dark cocoa powder
2 tsp. instant espresso powder
9 T unsalted butter, chilled and cubed
2 large egg yolks
1 tsp. pure vanilla extract
2–3 T ice water
¼ c. raspberry jam, melted

For the filling:
1 c. heavy cream
8 oz. semi-sweet chocolate, finely chopped
1 tsp. pure vanilla extract
2 T unsalted butter
1 pt. raspberries, for garnish

Brush a 9” removable-bottom tart pan with melted butter (not necessary if you have a nonstick tart pan).
Sift the flour into the bowl of a food processor and add the rest of the dry ingredients. Pulse 6 times. Add the butter and process until granular.
Using a fork, beat the egg yolks and the vanilla in a small bowl and add to the mixture in the food processor. Process for 10 seconds, then add in 1 tablespoon ice water, with the machine running. Add more ice water as needed until the dough comes together when pinched.
Using your fingers, press the dough into the tart pan (add a little granulated sugar if it becomes sticky to work with). Prick the bottom with a fork, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 375˚F. Bake the tart crust for 20 to 25 minutes, or until the bottom is dry to the touch. Cool to room temperature, then paint the bottom with the melted raspberry jam.
To make the filling, place the cream in a saucepan over medium heat and cook until bubbles form around the edge. Turn off the heat and whisk in the chocolate and vanilla until smooth, then whisk in the butter until smooth. Pour the ganache into the tart shell, smoothing over the top and pricking any remaining air bubbles for a very smooth surface.
Cover the tart with aluminum foil, tenting it so that it does not touch the ganache, and refrigerate for at least 4 hours or overnight. Let tart sit on a counter at room temperature for 15 minutes before slicing and serving, garnished with raspberries.

Yield: 4 servings

Ingredients:
2 T granulated sugar
2 T light brown sugar
1 vanilla bean
¼ tsp. ground cinnamon
1 large orange
2 kiwis, peeled and sliced
1 peach, sliced, pit removed
2 bananas, peeled and sliced
12 large strawberries, hulled and sliced in half
2 c. mixed berries (raspberries, blueberries, blackberries)
Confectioners’ sugar, for dusting
1 qt. ice cream

Put the sugars into the bowl of a food processor. Slice the vanilla bean in half lengthwise and scrape the seeds on top of the sugar. (Retain the bean pod for later.) Add the cinnamon and process for 10 seconds, then transfer to a large mixing bowl.
Zest the orange into the mixing bowl, then peel and slice the orange thinly. Toss orange slices and all other fruit into the bowl, stirring everything gently to coat. Let sit for 20 minutes and preheat the oven to 400˚F.
Working on a long counter or table, lay out 4 pieces of parchment paper, each 14 inches square, in a row. Evenly divide the fruit onto the middle of each piece of parchment paper and drizzle remaining juice over all. Slice the reserved vanilla pod into 4 pieces and lay a piece over the top of each.
To create fruit packets, bring edges of the paper together horizontally and twist the ends, then fold them under. Put packets on a baking sheet and bake for about 20 minutes, or until the packets puff up.
Remove papillotes from the oven and leave them on the baking sheet for 15 minutes, then transfer each packet to a dessert plate and lightly dust with confectioners’ sugar. Allow guests to open their own packets and top with a scoop of ice cream, letting it melt over the hot fruit.

Yield: 6 raisin cookies and 6 chocolate chip cookies

For the cookies:
¼ c. plus 2 T rum
5 T currants
1 stick unsalted butter, softened
½ c. plus 3 T confectioners’ sugar
½ tsp. pure vanilla extract
2 large eggs
1 c. all-purpose flour
¼ tsp. baking soda
3 T mini chocolate chips
Confectioners’ sugar, for dusting

For the glaze:
1 c. confectioners’ sugar
2 T plus 1 tsp. rum

Preheat the oven to 400˚F. Heat the rum in a saucepan until it just begins to bubble. Add the currants and cook 1 minute. Turn off the heat, let currants soak 10 minutes, and then drain off the liquid and discard. Set currants aside.
Using an electric mixer, beat the butter and confectioners’ sugar together in a medium bowl for about 2 minutes. Beat in the vanilla, and then beat in the eggs, one at a time. Sift in the flour and baking soda and stir to combine. Divide the dough in half and place the halves in different bowls.
Add 4 tablespoons of the currants to one bowl and the mini chocolate chips to the other bowl. Stir to combine both batches.
Drop the batter in rounded tablespoons onto baking sheets, at least 2 inches apart. Wet your fingers and gently tap the cookies into circles with slightly rounded tops. Gently press some of the remaining currants onto the top of each of the currant-filled cookies. Bake all cookies 7 to 9 minutes, or until they turn golden brown.
Make the glaze: Use a fork to mix the confectioners’ sugar and rum into a thick paste, then brush it on the still-hot currant cookies, evening it out before allowing them to cool. Lightly dust the chocolate chip cookies with confectioners’ sugar after they have cooled.

Yield: 6 to 8 large cookies

For the cookies:
Cooking spray
1 pkg. store-bought piecrust
2 T unsalted butter, melted
1 tsp. pure vanilla extract
Turbinado or granulated sugar
Colored sugar, for decorating

Heat oven to 350˚F and spray a cookie sheet with cooking spray.
On a clean floured work surface, roll out the piecrust to a uniform thickness. Stir together the butter and vanilla and brush the mixture liberally over the piecrust, then sprinkle with the turbinado or granulated sugar.
Using an Eiffel Tower cookie cutter (available on amazon.com) or other shape of your choice, cut out cookies and place them on the cookie sheet. Bake for 10 minutes, or until light brown. Decorate with colored sugar on top.

Yield: 8 servings

For the rice pudding:
2 c. water
¾ c. short-grain or Arborio rice, unrinsed
4 c. whole milk
½ c. confectioners’ sugar
2 T unsalted butter
2 large whole eggs
1 large egg yolk
½ c. granulated sugar
3 T plus 2 tsp. pure vanilla extract
2 tsp. ground cardamom

For the caramel:
1 c. sugar

In a saucepan, bring the water to a boil and add rice, then cook at a lively simmer for 4 minutes. Drain the rice and reserve.
In another saucepan, bring the milk to a boil, watching it carefully until it begins to rise. Turn off the heat and stir in the confectioners’ sugar, rice, and butter. Turn the heat back on, reduce to a simmer, and cook the mixture for 25 to 35 minutes, or until all the milk is absorbed. Stir frequently, so that the rice keeps from sticking and becomes creamy. (You will hear a plopping noise toward the end.)
With an electric mixer, beat together the eggs, egg yolk, granulated sugar, vanilla, and cardamom in a medium bowl until pale and thick. Add to the rice mixture on the stove and stir constantly, until the pudding comes to a simmer. Stir while cooking for 1 minute, then remove from heat.
Make the caramel: Place 1 cup sugar in another saucepan over medium heat and cook without stirring, until it turns liquid and golden brown. (You can swirl the pan to help it along.) Take the caramel off the heat and carefully pour it into a 6-cup soufflé or Pyrex dish, tilting the dish to distribute the caramel evenly on the bottom and sides. Allow to cool to room temperature.
Pour the rice mixture into the caramel-coated dish and cool to room temperature, then cover with plastic wrap and refrigerate overnight. To serve, place a plate over the top of the dish and invert it to unmold the rice pudding cake. Allow any caramel sauce left in the baking dish to drip over the cake.

Yield: 6 servings

Ingredients:
4 large egg yolks, room temperature
5 T sugar, divided
¼ c. Chambord, plus more for drizzling
2 pts. raspberries
4 oz. white chocolate, broken into pieces
1 c. whipping cream, chilled
1 tsp. pure vanilla extract
6 mint leaves for garnish (optional)

In a heatproof bowl, whisk together the egg yolks, 2 tablespoons of the sugar, and the Chambord. Place the bowl over a pan of simmering water and whisk vigorously, cooking until the egg mixture thickens and coats the back of a wooden spoon, about 1 to 2 minutes. Whisk in 1 pint of the raspberries, crushing them with the whisk until well combined. (Reserve the other pint of raspberries to garnish the dessert.)
Cool to room temperature, then melt the white chocolate in the microwave and whisk it into the egg mixture to combine.
In a mixing bowl, whip the cream until soft peaks form, add remaining sugar and the vanilla, and whip again until stiff peaks form. Fold the whipped cream into the egg mixture, then divide into 6 mousse or pudding cups. Refrigerate for at least 5 hours.
To serve, garnish each portion with a smattering of raspberries and a mint leaf.

Yield: 8 servings

For the cake:
1½ c. granulated sugar
3 limes
2 c. all-purpose flour
2½ tsp. baking powder
¼ tsp. salt
2 large eggs
1 large egg yolk
4 T vegetable oil
1 T unsalted butter, melted
1 c. plain Greek or regular yogurt
1 tsp. pure vanilla extract

For the glaze:
Juice of 1 lime
½ c. confectioners’ sugar

For the candied limes:
1 lime
½ c. sugar
½ c. water

Preheat the oven to 350˚F. Butter and flour a 9” x 5” loaf pan.
Put sugar into a food processor and finely grate 1 lime over it, then process for 10 seconds. Let rest for 10 minutes, allowing the lime oil to flavor and scent the sugar.
Juice all 3 limes, which should yield about 1/3 cup. Set aside.
Sift the flour, baking powder, and salt over the lime sugar in the food processor and pulse 6 times. Transfer mixture to a mixing bowl.
In the bowl of the food processor, combine the eggs, egg yolk, oil, melted butter, yogurt, vanilla, and the reserved lime juice and process 5 seconds. Add dry ingredients and pulse about 4 times, until just combined.
Pour the batter into the loaf pan and bake for 50 to 55 minutes, until golden and a tester comes out clean. Remove from the oven, allow to cool for 10 minutes, then remove from the pan, wrap completely in plastic wrap, and set aside to cool.
To make the glaze, whisk the lime juice with the confectioners’ sugar (thin with a bit of warm water, if needed). Remove plastic wrap from the cake and pour the glaze on top and on the sides.
To make the candied lime slices, cut the lime as thinly as possible into rounds and remove the pips. Slice in half to make half-moons.
In a saucepan, bring the sugar and water to a boil, then reduce to a simmer. Add the lime slices and cook 5 to 10 minutes, or until the peel is tender. Leave in the saucepan to cool completely. To serve, press the half-moon lime slices into one side of the cake, and then present the whole cake on a serving tray or plate before cutting into portions.