Baked Cherry Dessert (Clafouti)
— Clafouti may be made with any number of fruits. Simply whip up the batter, pour
it over the fruit and bake. Serve leftover Clafouti cold with cream.
Creamy Custard Sauce with Fruit — Creme Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is delicious spooned over plain cakes, pastries and fruit.
Flan (Creme Caramel) — This is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Creme Caramel is an old French specialty which they taught to the Mexicans during the time they ruled Mexico. The Mexicans have re-named it Flan, and have made it even better. Now it can be found all over Mexico, from the finest restaurant to the small street vendor, and is enjoyed by all. This version is nicely sweet, light as a maidens breath, and perfectly textured.
French Macarons with Bittersweet Chocolate Ganache — Looking for a delicious dessert? Then check out these tasty macaroons with chocolate ganache sandwiched between two cookies. In France, these popular cookies are known as macarons and are sold in patisseries in a wide variety of colors and flavors.
Macaron (French Macaroons) — Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created
in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. These are melt-in-your-mouth good.
Madeleines — Madeleines are a French tea cake with a scalloped shell shape that is ribbed
on one side, and smooth, with a hump, on the other.