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French Desserts
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Published: August 18, 2006
Each light, flaky, French dessert is an irresistible masterpiece. There is an essence if purity in each sweet culinary treasure. Plump macaroons, warm souffles, and glistening tarts embody the elegance of French baking.
Crème Brule is a popular French custard with a caramelized sugar crust. It is typically flavored with vanilla but can encompass several favors such as chocolate or raspberry.
Pastries account for several French desserts. The delicate, airy dough made of eggs, butter and flour is used to create cream puffs, pies, and sweet croissants. Crepes are a signature French dish and can be sweet or savory. Dessert crepes can be rolled with fresh fruit or sweet cream and sprinkled with powdered sugar.
A Pastry Chef or Patissier creates each french dessert with a delicate touch. They take great pride in the preparation and appearance of every unique treat. Beautiful presentations and exquisite taste make each sweet delight a pleasurable experience.
BAKERY TO TRY:
FRENCH PASTRY SHOP
Vanille Patesserie
2229 N. Clybourn Ave.
773-868-4574
Husband and wife opened this traditional French Bakery after being pastry chefs for years at New York's Payard. The sweet smell if vanilla fills the air echoing their signature ingredient. The award winning pastry chefs create delicious, classic desserts.
RECIPES:
CREME BRULEE
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
CREPES
1 1/2 c. flour
2 c. milk
2 eggs
1 1/2 tbsp. oil
1 tbsp. sugar
Little salt
Pour the milk into the flour. Stir. Add the oil, the beaten eggs and the sugar. Stir again. Let the batter rest for 2 hours. The batter must be fluid. If not, add a little more milk. Take a frying pan, oil it and pour a small amount of batter and spread it on the bottom by rotating it with your wrist. Cook it on one side, then the other. The Crepes must be very thin. Fill with fresh fruit, jam or chocolate and sprinkle with powdered sugar.
Crème Brule is a popular French custard with a caramelized sugar crust. It is typically flavored with vanilla but can encompass several favors such as chocolate or raspberry.
Related Articles
A Pastry Chef or Patissier creates each french dessert with a delicate touch. They take great pride in the preparation and appearance of every unique treat. Beautiful presentations and exquisite taste make each sweet delight a pleasurable experience.
BAKERY TO TRY:
FRENCH PASTRY SHOP
Vanille Patesserie
2229 N. Clybourn Ave.
773-868-4574
Husband and wife opened this traditional French Bakery after being pastry chefs for years at New York's Payard. The sweet smell if vanilla fills the air echoing their signature ingredient. The award winning pastry chefs create delicious, classic desserts.
RECIPES:
CREME BRULEE
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
CREPES
1 1/2 c. flour
2 c. milk
2 eggs
1 1/2 tbsp. oil
1 tbsp. sugar
Little salt
Pour the milk into the flour. Stir. Add the oil, the beaten eggs and the sugar. Stir again. Let the batter rest for 2 hours. The batter must be fluid. If not, add a little more milk. Take a frying pan, oil it and pour a small amount of batter and spread it on the bottom by rotating it with your wrist. Cook it on one side, then the other. The Crepes must be very thin. Fill with fresh fruit, jam or chocolate and sprinkle with powdered sugar.
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