11 Easy French Dessert Recipes for Beginners to Try

French desserts are known for their elegance and rich flavors, but they don’t always have to be complicated!

Whether you’re a beginner or just looking for simple yet delicious recipes, this list has something for everyone.

From classic tarts to melt-in-your-mouth cookies, let’s dive into these easy French dessert recipes that will impress your friends and family.

1. Crème Brûlée

About:

A timeless French classic, crème brûlée is a creamy vanilla custard topped with a layer of caramelized sugar. It’s surprisingly simple to make at home and perfect for special occasions.

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 egg yolks
• 1/4 cup granulated sugar (for the custard)
• 2 tbsp granulated sugar (for caramelizing)

Instructions:

Step 1: Prepare the Custard Base

1. Preheat your oven to 325°F (160°C).
2. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. Let it steep for 10 minutes. If using vanilla extract, skip this step.
3. In a mixing bowl, whisk together the egg yolks and 1/4 cup of sugar until pale yellow. Slowly pour the warm cream into the yolk mixture while whisking continuously to avoid curdling.

Step 2: Bake the Custards

1. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla pod pieces.
2. Divide the custard evenly among ramekins. Place the ramekins in a baking dish and fill the dish halfway with hot water to create a bain-marie (water bath).
3. Bake for 30–35 minutes or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool before refrigerating for at least 2 hours.

Step 3: Caramelize the Sugar Topping

1. Sprinkle 1 teaspoon of sugar evenly over each chilled custard.
2. Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, broil the ramekins in the oven for 2–3 minutes, watching closely to prevent burning. Serve immediately.

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2. Madeleines

About:

These small, shell-shaped sponge cakes are buttery, light, and subtly flavored with lemon zest. Madeleines are a delightful treat that can be enjoyed with tea or coffee.

Ingredients:

• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted unsalted butter (plus extra for greasing)

Instructions:

Step 1: Mix the Batter

1. In a large bowl, beat the eggs and sugar together until frothy and lightened in color. Add the vanilla extract and lemon zest, then mix well.
2. Sift the flour, baking powder, and salt into the wet ingredients. Gently fold everything together until just combined. Avoid overmixing.
3. Gradually stir in the melted butter until fully incorporated. Cover the batter with plastic wrap and chill in the refrigerator for at least 1 hour.

Step 2: Bake the Madeleines

1. Preheat your oven to 375°F (190°C). Grease a madeleine pan with butter or nonstick spray.
2. Spoon about 1 tablespoon of batter into each mold, filling them about 3/4 full.
3. Bake for 8–10 minutes or until the edges are golden brown and the tops spring back when touched. Cool on a wire rack before serving.

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3. Tarte Tatin

About:

This upside-down caramelized apple tart is rustic, sweet, and utterly irresistible. With minimal effort, you can achieve restaurant-quality results.

Ingredients:

• 6 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and halved
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 sheet puff pastry (store-bought or homemade), thawed if frozen

Instructions:

Step 1: Make the Caramel Layer

1. Preheat your oven to 375°F (190°C). Melt the butter in an oven-safe skillet over medium heat. Stir in the sugar and cook until it turns a deep amber color, about 5–7 minutes. Be careful not to burn the caramel.
2. Arrange the apple halves cut-side up in the caramel, packing them tightly together. Cook for 10 minutes to soften the apples slightly.

Step 2: Assemble and Bake the Tart

1. Roll out the puff pastry to fit the size of your skillet. Lay the pastry over the apples, tucking the edges down around the sides.
2. Transfer the skillet to the oven and bake for 25–30 minutes or until the pastry is golden brown and puffed.
3. Let the tart cool for 10 minutes, then carefully invert it onto a serving plate. Serve warm with whipped cream or ice cream.

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4. Chocolate Mousse

About:

Silky, airy, and decadent, chocolate mousse is a quintessential French dessert that’s surprisingly easy to make. With just a few ingredients, you can create a luxurious treat that feels like it came straight from a Parisian patisserie.

Ingredients:

• 6 oz semi-sweet or dark chocolate, chopped
• 3 large eggs (separated into yolks and whites)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions:

Step 1: Melt the Chocolate

1. Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

Step 2: Prepare the Egg Yolk Base

1. In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar until pale and thick. Gradually fold the melted chocolate into the egg yolk mixture until fully combined.

Step 3: Whip the Cream and Egg Whites

1. In a large bowl, whip the heavy cream with the vanilla extract until soft peaks form. Set aside.
2. In another clean bowl, beat the egg whites with the remaining 2 tablespoons of sugar until stiff peaks form.

Step 4: Assemble the Mousse

1. Gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the beaten egg whites in three additions, ensuring not to deflate the mixture.
2. Divide the mousse into serving glasses or bowls and chill in the refrigerator for at least 4 hours or overnight. Serve chilled with a dollop of whipped cream or fresh berries.

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5. Pain au Chocolat (Chocolate Croissants)

About:

Flaky, buttery layers wrapped around a rich chocolate filling—pain au chocolat is a beloved French pastry that’s easier to make than you might think, especially when using store-bought puff pastry.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade), thawed if frozen
• 4–6 bars of high-quality dark chocolate (or chocolate batons)
• 1 egg (for egg wash)
• 1 tbsp water

Instructions:

Step 1: Prepare the Pastry

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thickness. Cut the pastry into rectangles, approximately 4×6 inches each.

Step 2: Add the Chocolate Filling

1. Place a bar of chocolate (or a piece of chocolate baton) near the bottom edge of each rectangle. Fold the bottom edge of the pastry over the chocolate, then fold the sides inward and roll it up tightly to enclose the chocolate completely. Repeat with the remaining pastry and chocolate.

Step 3: Bake the Pastries

1. Beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the pastries with the egg wash to give them a golden finish.
2. Place the pastries on a baking sheet lined with parchment paper and bake for 15–20 minutes, or until puffed and golden brown. Let them cool slightly before serving warm.

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6. Clafoutis

About:

This rustic French dessert is essentially a baked custard filled with fresh fruit, traditionally cherries. It’s simple, elegant, and perfect for showcasing seasonal produce.

Ingredients:

• 2 cups fresh cherries (pitted) or other seasonal fruit (such as berries or plums)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)

Instructions:

Step 1: Prepare the Batter

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan. Spread the pitted cherries evenly across the bottom of the dish.
2. In a mixing bowl, whisk together the eggs, sugar, flour, milk, vanilla extract, and salt until smooth. The batter should be thin and pourable.

Step 2: Bake the Clafoutis

1. Pour the batter over the cherries in the prepared dish.
2. Bake for 35–40 minutes, or until the clafoutis is puffed, golden, and set in the center. A toothpick inserted into the center should come out clean.

Step 3: Serve

1. Let the clafoutis cool for 10 minutes before dusting with powdered sugar. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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7. Profiteroles with Chocolate Sauce

About:

Light choux pastry puffs filled with whipped cream and drizzled with rich chocolate sauce—profiteroles are a show-stopping dessert that’s surprisingly straightforward to make.

Ingredients:

For the Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• Pinch of salt

For the Filling:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Sauce:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

Instructions:

Step 1: Make the Choux Pastry

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine the water, milk, butter, and salt. Bring to a boil, then remove from heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball.
3. Return the pan to low heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Step 2: Bake the Profiteroles

1. Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10–15 minutes, or until golden brown and hollow-sounding when tapped. Let them cool completely.

Step 3: Fill and Serve

1. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use a piping bag to fill each profiterole with whipped cream.
2. For the chocolate sauce, heat the cream in a saucepan until simmering. Pour it over the chopped chocolate and stir until smooth. Drizzle the sauce over the filled profiteroles and serve immediately.

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8. Tarte aux Fraises (Strawberry Tart)

About:

A classic French strawberry tart is a celebration of fresh strawberries arranged on a bed of silky pastry cream, all nestled in a buttery crust. This dessert is as beautiful as it is delicious, making it perfect for spring and summer gatherings.

Ingredients:

For the Pastry Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tbsp ice water

For the Pastry Cream:

• 2 cups whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tbsp unsalted butter

For the Topping:

• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp apricot jam (optional, for glazing)

Instructions:

Step 1: Make the Pastry Crust

1. In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, pulsing again until the dough comes together. If needed, add another tablespoon of water.
2. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 2: Bake the Crust

1. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent puffing.
2. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until golden brown. Let it cool completely.

Step 3: Prepare the Pastry Cream

1. Heat the milk in a saucepan over medium heat. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Bring to a simmer, then remove from heat and let steep for 10 minutes.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
3. Remove from heat and stir in the butter until melted. Strain the pastry cream through a fine-mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.

Step 4: Assemble the Tart

1. Spread the chilled pastry cream evenly over the cooled tart crust. Arrange the sliced strawberries on top in a decorative pattern.
2. (Optional) Warm the apricot jam in a small saucepan with a splash of water until melted. Brush the glaze over the strawberries for a glossy finish. Serve chilled or at room temperature.

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9. Galette des Rois (King Cake)

About:

Traditionally served on January 6th to celebrate Epiphany, Galette des Rois is a puff pastry cake filled with rich almond cream. It’s simple yet decadent, and hiding a small charm inside adds a fun twist!

Ingredients:

For the Almond Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup almond flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract

For the Puff Pastry:

• 2 sheets puff pastry (store-bought or homemade), thawed if frozen

For the Egg Wash:

• 1 large egg
• 1 tbsp water

Instructions:

Step 1: Make the Almond Filling

1. In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Stir in the almond flour until the mixture is smooth and well combined.

Step 2: Assemble the Galette

1. Preheat your oven to 375°F (190°C). Roll out one sheet of puff pastry on a lightly floured surface to about 10 inches in diameter. Transfer it to a baking sheet lined with parchment paper.
2. Spread the almond filling evenly over the pastry, leaving a 1-inch border around the edges. Place a small charm or fève (if desired) somewhere in the filling.
3. Roll out the second sheet of puff pastry to the same size and carefully place it over the filling. Press the edges together to seal, then crimp with a fork. Use a sharp knife to cut a few small slits in the top to allow steam to escape.

Step 3: Bake the Galette

1. Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of the galette with the egg wash and sprinkle with a little sugar if desired.
2. Bake for 25–30 minutes, or until the pastry is golden brown and puffed. Let it cool slightly before serving.

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10. Macarons

About:

These delicate almond meringue cookies sandwiched with ganache or buttercream are a French patisserie icon. While they may seem intimidating, with patience and practice, even beginners can master them.

Ingredients:

For the Shells:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, aged overnight
• 1/4 cup granulated sugar
• Food coloring (optional)

For the Ganache Filling:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

Instructions:

Step 1: Prepare the Macaron Shells

1. Sift the almond flour and powdered sugar together into a bowl. Discard any large lumps.
2. In a stand mixer, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add food coloring if desired.
3. Fold the dry ingredients into the meringue in three additions, using a spatula. Mix until the batter flows like lava and forms a ribbon that disappears after 10 seconds.

Step 2: Pipe and Rest the Shells

1. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the tray firmly on the counter to release air bubbles.
2. Let the shells rest at room temperature for 30–60 minutes, or until a skin forms and they are no longer sticky to the touch.

Step 3: Bake and Fill

1. Preheat your oven to 300°F (150°C). Bake the macarons for 15–18 minutes, rotating the tray halfway through. Let them cool completely before peeling off the parchment.
2. For the ganache, heat the cream in a saucepan until simmering. Pour it over the chopped chocolate and stir until smooth. Let it cool and thicken slightly.
3. Pair up the shells by size and pipe a dollop of ganache onto the flat side of one shell. Sandwich with another shell and refrigerate for 24 hours before serving for optimal texture.

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11. Pavlova with Berries

About:

Though not originally French, pavlova has been embraced by French bakers for its crisp meringue exterior and soft, marshmallow-like interior. Topped with whipped cream and fresh berries, it’s a stunning finale to any meal.

Ingredients:

For the Meringue:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract

For the Topping:

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh berries (such as raspberries, blueberries, and strawberries)

Instructions:

Step 1: Make the Meringue

1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a stand mixer, beat the egg whites on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
3. Gently fold in the vinegar, cornstarch, and vanilla extract. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight dip in the center for the toppings.

Step 2: Bake the Meringue

1. Bake for 1 1/2 hours, or until the meringue is crisp on the outside and dry on the inside. Turn off the oven and let the meringue cool completely inside the oven.

Step 3: Assemble the Pavlova

1. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cooled meringue.
2. Top with fresh berries and serve immediately.

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With these 11 easy French dessert recipes, you’re ready to impress with timeless classics and modern twists.

Whether you’re a beginner or a seasoned baker, these desserts will bring joy to your table. Bon appétit!

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.