11 Easy French Dessert Recipes for Beginners to Try

You’re about to discover the secrets of French patisserie without the intimidation factor. Imagine presenting stunning desserts that will impress your friends and family, all while mastering essential techniques like tempering chocolate and whipping cream.

From classic crème brûlée to elegant éclairs, these 11 easy French desserts for beginners will guide you every step of the way.

You’ll be surprised at how quickly you can whip up sophisticated treats like lemon lavender crème cakes and no-bake French chocolate truffles. But which dessert will you start with, and what will be the crowning glory of your new culinary skills?

At a Glance

• Master basic dessert preparation techniques, such as tempering chocolate and whipping heavy cream, to ensure success in French desserts.
• Start with simple French dessert classics like crème brûlée and French apple tart, which require minimal ingredients and effort.
• Use high-quality ingredients, like high-cocoa-content chocolate and fresh vanilla beans, to elevate the flavor and texture of your desserts.
• Don’t overmix batters and doughs to prevent developing gluten, and don’t overfill éclairs to allow for expansion during baking.
• Begin with easy and impressive desserts like lemon lavender creme cakes and no-bake French chocolate truffles that require minimal effort.

Classic Crème Brûlée Recipe

To prepare a Classic Crème Brûlée Recipe, start by preheating your oven to 300°F (150°C). This gentle heat will help you achieve the rich textures you’re looking for in this decadent dessert.

Meanwhile, in a medium saucepan, combine 2 cups of heavy cream, 1 cup of granulated sugar, and 1/2 teaspoon of vanilla extract. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

In a small bowl, whisk together 3 large egg yolks. Gradually add 1/2 cup of the warm cream mixture to the egg yolks, whisking constantly to prevent scrambling. This step is vital in creating a smooth, velvety texture.

Once fully incorporated, pour the egg yolk mixture into the remaining cream mixture, whisking until fully combined. Strain the mixture into 4-6 ramekins, depending on their size. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

Remove the ramekins from the baking dish and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler to create a crispy, golden-brown crust. The contrasting textures and flavor profiles of the creamy custard and caramelized sugar will delight your taste buds.

Simple French Apple Tart

Having mastered the rich, velvety texture of crème brûlée, you’re ready to shift your attention to a French dessert that celebrates the simplicity and elegance of seasonal ingredients: the Simple French Apple Tart.

This classic dessert is a staple of French baking, requiring only a few ingredients and some basic techniques to produce a stunning result.

To begin, you’ll need to make a tart crust, also known as pâte brisée.

Combine 1 1/2 cups of all-purpose flour, 1/2 cup of confectioner’s sugar, and 1/4 teaspoon of salt in a bowl.

Add 1/2 cup of cold unsalted butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually pour in 1/4 cup of ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the chilled tart crust on a lightly floured surface to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom, trimming the edges to fit.

Arrange 2-3 sliced apples in a concentric circle pattern, leaving a 1-inch border around the edges.

Sprinkle with granulated sugar and dot with butter.

Fold the edges of the crust up over the apples, pressing gently to seal.

Brush the crust with a beaten egg and bake for 40-50 minutes, or until the crust is golden brown and the apples are tender.

Decadent Chocolate Mousse

As you plunge into the world of French desserts, you’re likely to encounter rich, velvety textures and deep, dark flavors that evoke feelings of luxury and sophistication.

One such dessert that epitomizes this essence is the decadent chocolate mousse.

This light-as-air treat is a masterclass in texture, boasting a rich, velvety smoothness that simply melts in your mouth.

To achieve this sublime texture, you’ll need to focus on the following essential elements:

1. Quality chocolate: Using high-cocoa-content chocolate is vital for developing the deep, dark flavors and rich texture.
2. Perfectly whipped cream: Whipping the cream to the right consistency is key to achieving the light, airy texture.
3. Tempered chocolate: Tempering the chocolate guarantees it sets properly, giving the mousse a smooth, glossy finish.
4. Gentle folding: Folding the whipped cream into the chocolate mixture requires a gentle touch to prevent deflating the mixture.

When you combine these elements with precision and care, the result is a decadent chocolate mousse that’s sure to impress.

As you take your first bite, the rich texture and velvety smoothness will transport you to a world of luxury and sophistication, making you feel like a true French patissier.

Flaky Butter Croissants Made Easy

Laminating dough, a delicate dance of butter and pastry, is the key to crafting flaky, buttery croissants that shatter in your hands.

You’ll need to master the art of layering butter and dough to achieve the perfect flake. Start by preparing your butter block, making sure it’s cold and firm.

Then, roll out your dough to a thickness of about 1/4 inch, and place the butter block on top. Fold the dough over the butter, ensuring a tight seal, and rotate the dough 90 degrees. This is the first “turn.” You’ll need to complete three more turns, resting the dough in the fridge for 30 minutes between each turn.

To simplify the process, try using pastry shortcuts like a food processor to mix and knead the dough. You can also use a stand mixer with a dough hook attachment to save time and effort.

When it comes to butter techniques, the key is to keep the butter cold and handle it gently. You don’t want to overwork the butter, or it’ll lose its flaky texture.

Creamy Éclairs for Beginners

You’ve mastered the art of flaky, buttery croissants, and now it’s time to tackle another classic French dessert: éclairs.

These delicate, creamy pastries are a staple of French patisserie, and with a few simple techniques, you can achieve pastry perfection.

To start, you’ll need to make a pâte à choux, a classic French pastry dough that’s essential for éclairs.

This dough is what gives éclairs their light, airy texture and allows them to be piped into long, slender shapes.

Next, you’ll need to create a rich, creamy filling, typically made with heavy cream, sugar, and eggs.

This filling should be smooth, velvety, and utterly decadent.

When assembling your éclairs, remember these key tips:

1. Use the right piping bag: A large, round piping tip is essential for creating the signature éclair shape.
2. Don’t overfill: Leave a small gap at the top of each éclair to allow for expansion during baking.
3. Bake until golden: A golden-brown finish is essential for éclairs; it adds a satisfying crunch to the outside and helps the filling stay creamy.
4. Dip in chocolate: A rich, dark chocolate glaze is the perfect finish for your éclairs; it adds a luxurious touch to this already-decadent dessert.

With these tips and a bit of practice, you’ll be creating éclairs like a pro in no time.

French Vanilla Panna Cotta

Now that you’ve mastered the art of éclairs, it’s time to shift your focus to another French dessert that’s sure to impress: French Vanilla Panna Cotta.

This creamy, rich, and velvety dessert is a classic French treat that’s surprisingly easy to make.

To start, you’ll need to infuse heavy French cream with the essence of vanilla beans. Split a vanilla bean lengthwise and scrape out the seeds, then add them to the cream along with a pinch of salt and a tablespoon of granulated sugar.

Heat the mixture over low heat, whisking constantly, until the sugar dissolves and the cream simmers. Remove from heat and let it steep for at least 30 minutes to allow the flavors to meld.

Once the cream has cooled, whip it until it forms stiff peaks. In a separate bowl, mix together sweetened condensed milk, kosher salt, and a pinch of vanilla extract.

Fold the whipped cream into the milk mixture until well combined, then pour into individual serving cups. Refrigerate for at least 4 hours or overnight until set.

Serve chilled, garnished with a sprinkle of sugar and a few fresh berries, if desired. With its creamy texture and delicate flavor, French Vanilla Panna Cotta is sure to become a new favorite in your dessert repertoire.

Lemon Lavender Creme Cakes

After mastering the rich flavors of French Vanilla Panna Cotta, it’s time to brighten up your dessert repertoire with the sunny, floral flavors of Lemon Lavender Creme Cakes.

These individual cakes are a delightful way to showcase the bright, citrusy flavor of lemon and the subtle, sweet charm of lavender.

When making these cakes, crucially, you must balance the flavors correctly.

You want to capture the Lemon zestiness without overpowering the delicate Lavender sweetness.

To achieve this balance, follow these key tips:

1. Use high-quality lavender: Fresh, fragrant lavender buds will give your cakes a more subtle, sweet flavor.
2. Don’t overmix the batter: Stop mixing as soon as the ingredients come together to prevent developing the gluten in the flour.
3. Use the right type of lemon: Choose a bright, citrusy lemon like Eureka or Lisbon for the best flavor.
4. Don’t overbake: Remove the cakes from the oven when they’re lightly golden and still tender in the center.

Raspberry Tarte Tatin Recipe

Four essential components come together in perfect harmony in the classic French dessert, Raspberry Tarte Tatin Recipe: caramelized raspberries, flaky pastry, buttery aromas, and a hint of vanilla.

You’ll be delighted to know that this recipe requires minimal ingredients, yet yields a show-stopping result.

Raspberries, with their rich history dating back to ancient Rome, add a sweet-tart flavor and pop of color to this dessert.

To prepare the raspberries, you’ll need to cook them with sugar and lemon juice until they release their juices and caramelize.

Meanwhile, you’ll prepare the flaky pastry, which is a hallmark of traditional Tarte Tatin recipes.

This pastry dough is made with a combination of all-purpose flour, cold butter, and ice-cold water.

Be sure to keep the butter cold, as this will help the pastry to remain flaky and tender.

Once the pastry is rolled out, you’ll place it over the caramelized raspberries and bake until golden brown.

The result is a stunning, upside-down tart that’s sure to impress your guests.

Variations of Tarte Tatin can be made with other fruits, such as apples or peaches, but the raspberry version is a standout.

With its perfect balance of sweet and tart flavors, this Raspberry Tarte Tatin Recipe is sure to become a new favorite in your repertoire.

Easy Profiteroles With Whipped Cream

You’ll be thrilled to discover that Easy Profiteroles With Whipped Cream require minimal effort despite their impressive appearance.

These bite-sized treats are a staple of French patisserie, and with a few simple ingredients, you can create a show-stopping dessert that’s sure to impress.

The secret to Easy Profiteroles lies in the Fancy Choux pastry, a French classic that’s surprisingly easy to make.

By cooking the dough twice, you’ll achieve a light and airy texture that’s perfect for filling with Creamy Fillings.

And speaking of fillings, the possibilities are endless – from classic whipped cream to decadent chocolate or fruity curds.

To guarantee your profiteroles turn out perfectly, remember these key tips:

1. Don’t overmix the dough: Stop mixing as soon as the ingredients come together in a ball.
2. Use the right pan: A piping hot oven and a light-colored pan are essential for even browning.
3. Don’t open the oven door: Resist the temptation to peek until the pastry is fully cooked.
4. Fill them just before serving: This certifies the filling stays fresh and the pastry stays crispy.

Chocolate Dipped Macarons Simplified

As you master the art of Easy Profiteroles, it’s time to tackle another French dessert classic: Chocolate Dipped Macarons Simplified.

These delicate meringue-based treats can be intimidating, but with a few tips and tricks, you’ll be on your way to creating perfect, chewy centers and crisp shells.

First, avoid common Macaron mistakes like overmixing the batter or underbaking the shells.

This will result in a dense, soggy, or worse, a macaron that doesn’t have “feet.”

To prevent this, gently fold the egg whites and almond flour mixture until just combined, and tap the baking sheet to release any air bubbles.

Now, let’s talk Chocolate variations.

You can use white, milk, or dark chocolate for dipping, depending on your taste preference.

For a more intense flavor, use high-quality dark chocolate with at least 70% cocoa solids.

If you want a sweeter treat, milk chocolate is the way to go.

To dip your macarons, simply melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Then, dip the top of each cooled macaron shell into the melted chocolate, letting any excess drip off.

Place the dipped macarons on a parchment-lined baking sheet and refrigerate until the chocolate sets.

Voilà! You now have beautiful, delicious Chocolate Dipped Macarons Simplified.

No-Bake French Chocolate Truffles

While mastering the art of Chocolate Dipped Macarons Simplified, you may find yourself craving an equally decadent yet effortless French dessert.

Search no more than No-Bake French Chocolate Truffles, a rich and indulgent treat that embodies the essence of French traditions. These bite-sized indulgences require minimal effort, yet yield a sophisticated dessert perfect for any occasion.

To create these velvety smooth truffles, you’ll need:

1. High-quality dark chocolate: Select a rich, dark chocolate with at least 70% cocoa solids for the most intense flavor.
2. Heavy cream: Whip heavy cream until stiff peaks form to create a light and airy texture.
3. Unsalted butter: Soften unsalted butter to room temperature for a smooth, creamy consistency.
4. Confectioner’s sugar: Add a pinch of confectioner’s sugar to balance the bitterness of the dark chocolate.

Combine these ingredients, then chill the mixture until firm.

Roll into small balls and coat with cocoa powder, confectioner’s sugar, or chopped nuts for a decorative touch.

With these No-Bake French Chocolate Truffles, you’ll experience the ultimate Chocolate indulgence without breaking a sweat.

FAQs

Can I Substitute Ingredients With Gluten-Free or Vegan Alternatives?

When swapping ingredients, you can substitute traditional flours with gluten-free flours like almond or coconut flour, and dairy creamers with vegan creamers like soy or coconut milk, but be prepared to adjust ratios and cooking times for ideal results.

How Long Do French Desserts Typically Take to Prepare and Cook?

You’ll find that classic French desserts, rooted in precise French technique and rich culinary tradition, often require 30-60 minutes of prep time and 20-40 minutes of cooking time, depending on the complexity of the recipe.

What’s the Best Way to Store French Desserts for Later Consumption?

When storing French desserts, you’ll want to use fresh containers and airtight wrapping to maintain freshness; for delicate pastries, wrap individually, while cakes and tortes can be wrapped as a whole, ensuring a secure seal to preserve texture and flavor.

Can I Make French Desserts Ahead of Time for a Party?

When throwing a party, you’ll be thrilled to know you can make many French desserts ahead of time, turning party prep into a breeze. These make-ahead miracles will save you time and stress, allowing you to focus on enjoying the fête with your guests.

Are French Desserts Typically More Expensive to Make Than Others?

You’ll find that French desserts often come with a higher price tag due to rich ingredients like high-quality chocolate and fresh berries, plus the extra effort required for fancy presentation, which can elevate the overall cost.