Named for their twisted shape, these donuts get their airy texture from choux pastry.
These truffles are enriched with egg yolks—Medrich's special touch.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
This creamy lemon dessert showcases the fruit's flavor beautifully.
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).