18 Delicious Easy French Dessert Recipes Amazing

Imagine whisking your way through the streets of Paris without leaving your kitchen! Our roundup of 18 Delicious Easy French Dessert Recipes brings the elegance of French patisserie to your home, with simple steps and accessible ingredients. From the buttery layers of a quick croissant to the silky finish of a chocolate mousse, these treats promise to dazzle your taste buds and impress your guests. Ready to bake your way to bliss?

Classic French Crème Brûlée

There’s something undeniably luxurious about breaking through the caramelized sugar crust of a Classic French Crème Brûlée to discover the creamy custard beneath. It’s a dessert that’s sure to impress, yet it’s surprisingly simple to make at home.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for sprinkling
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. Place four ramekins in a large baking dish.
2. In a medium saucepan, combine the heavy cream and vanilla bean seeds over medium heat. Bring just to a simmer, then remove from heat and let steep for 10 minutes.
3. In a medium bowl, whisk together the egg yolks, 1/2 cup sugar, and a pinch of salt until pale and thick.
4. Gradually whisk the warm cream into the egg mixture, then strain through a fine-mesh sieve into a large measuring cup.
5. Divide the custard evenly among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle each custard with about 1 teaspoon of sugar. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let sit for a minute to harden.

The magic of Crème Brûlée lies in the contrast between the crisp sugar top and the silky custard underneath—a texture play that’s as fun to make as it is to eat.

Tip: For an even caramelization, move the torch in small circles and keep it about 2 inches above the sugar.

Easy Chocolate Mousse

Who says decadent desserts have to be complicated? This Easy Chocolate Mousse is your ticket to a rich, velvety treat with minimal fuss.

Ingredients

• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a medium bowl, whip the heavy cream with the granulated sugar and vanilla extract until stiff peaks form. Set aside.
2. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
3. Gently fold the melted chocolate into the whipped cream until fully combined, being careful not to deflate the mixture.
4. Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.

The magic of this mousse lies in its simplicity—just four ingredients transform into a dessert that’s both luxurious and light. Perfect for impressing guests or treating yourself on a quiet night in.

Tip: For an extra touch of elegance, top with a sprinkle of cocoa powder or chocolate shavings before serving.

French Apple Tart

This French Apple Tart is a showstopper dessert that combines buttery pastry with the sweet-tart flavor of apples, all baked to perfection.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 4 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 1/4 cup apricot jam, warmed

Instructions

1. Preheat your oven to 400°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Add 3 tablespoons ice water, one tablespoon at a time, pulsing until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes.
3. Toss the sliced apples with 2 tablespoons lemon juice. Arrange the apple slices in concentric circles over the chilled dough.
4. Bake at 400°F for 25 minutes until the crust is golden and the apples are tender. Brush the warm tart with 1/4 cup warmed apricot jam for a glossy finish.

The magic of this tart lies in its simplicity—the apricot glaze not only adds shine but enhances the apples’ natural sweetness without overpowering them.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before using.

Quick Raspberry Clafoutis

This Quick Raspberry Clafoutis is a delightful twist on the classic French dessert, combining juicy raspberries with a custardy batter for a treat that’s as easy to make as it is delicious.

Ingredients

• 1 cup fresh raspberries
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with some of the melted butter.
2. Arrange the raspberries evenly at the bottom of the prepared pie dish.
3. In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
4. Gradually add the flour and salt to the egg mixture, whisking until smooth.
5. Slowly pour in the milk and the remaining melted butter, continuing to whisk until the batter is smooth.
6. Pour the batter over the raspberries in the pie dish.
7. Bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
8. Let it cool slightly, then dust with powdered sugar before serving.

The magic of this clafoutis lies in its simplicity and the way the raspberries burst with flavor against the creamy, custard-like base. It’s a dessert that feels fancy but comes together with minimal fuss.

Tip: For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Simple Lemon Madeleines

These Simple Lemon Madeleines are the perfect blend of citrusy zest and buttery goodness, offering a light and airy texture that’s irresistible with your afternoon tea.

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F. Lightly grease and flour a madeleine pan.
2. In a large bowl, whisk together the 1/2 cup melted butter and 2/3 cup granulated sugar until smooth.
3. Add the 2 large eggs one at a time, whisking well after each addition. Stir in the 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
4. Gently fold in the 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until just combined.
5. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly touched.
7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

The secret to these madeleines’ distinctive hump and tender crumb lies in the rested batter and the precise oven temperature, making them a standout treat.

Tip: For an extra glossy finish, brush the madeleines with a simple syrup made of equal parts sugar and water while they’re still warm.

Effortless Chocolate Éclairs

Who says making Chocolate Éclairs has to be complicated? This effortless version brings the bakery to your kitchen with minimal fuss and maximum flavor.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1 cup water and 1/2 cup unsalted butter to a boil. Stir in 1 cup all-purpose flour until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
3. Beat in 4 large eggs, one at a time, until the dough is smooth and shiny.
4. Pipe or spoon the dough onto the prepared baking sheet in 4-inch logs. Bake for 25 minutes until golden and puffed. Let cool on a wire rack.
5. While the éclairs cool, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Slice the éclairs horizontally and fill with the whipped cream.
6. Melt 1/2 cup semi-sweet chocolate chips with 1 tbsp unsalted butter in the microwave, stirring every 30 seconds until smooth. Drizzle over the filled éclairs.

The magic of these éclairs lies in their light, airy choux pastry, which creates the perfect vessel for the rich, creamy filling and glossy chocolate topping.

Tip: For an extra glossy finish, add a teaspoon of corn syrup to the chocolate topping before melting.

French Vanilla Panna Cotta

Indulge in the creamy elegance of French Vanilla Panna Cotta, a dessert that’s as simple to make as it is sophisticated to serve.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla bean seeds. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. Meanwhile, sprinkle the gelatin over the cold water in a small bowl. Let stand for 5 minutes to soften.
3. Remove the cream mixture from the heat. Whisk in the gelatin mixture until completely dissolved.
4. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. Divide among 4 ramekins or glasses.
5. Refrigerate until set, at least 4 hours or overnight.

The magic of this panna cotta lies in its velvety texture and the deep, aromatic flavor of real vanilla bean—no extracts here!

Tip: For an extra touch of elegance, serve with a drizzle of raspberry coulis or a sprinkle of fresh berries.

Easy Pear Tarte Tatin

Transform your kitchen into a French patisserie with this Easy Pear Tarte Tatin, a stunning dessert that’s as simple to make as it is impressive to serve.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 medium pears, peeled, cored, and halved
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then trim into a 10-inch circle. Refrigerate until needed.
2. In a 10-inch ovenproof skillet, melt the butter over medium heat. Stir in the sugar, vanilla extract, and salt, cooking until the mixture turns a deep amber color, about 5 minutes.
3. Arrange the pear halves cut side up in the skillet, crowding them slightly. Cook for 10 minutes, then remove from heat.
4. Place the puff pastry circle over the pears, tucking the edges inside the skillet. Bake for 25 minutes until the pastry is golden and puffed.
5. Let the tarte cool for 5 minutes, then invert onto a serving plate. Serve warm.

The magic of this tarte lies in the caramelized pears, which become luxuriously tender and sweet, perfectly contrasting the crisp, buttery pastry.

Tip: For an extra glossy finish, brush the pears with a little warmed apricot jam after inverting the tarte.

Quick Strawberry Charlotte

This Quick Strawberry Charlotte is a delightful no-bake dessert that combines the freshness of strawberries with the creaminess of mascarpone, all nestled in a crisp ladyfinger crust. Perfect for those warm days when you crave something sweet without turning on the oven.

Ingredients

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a bowl, mix the sliced strawberries with 1/4 cup granulated sugar and 1 tbsp lemon juice. Let sit for 15 minutes to macerate.
2. In another bowl, whip 1 cup heavy cream until soft peaks form. Gently fold in 1/2 cup mascarpone cheese and 1 tsp vanilla extract until well combined.
3. Line the bottom and sides of a 9-inch springform pan with 24 ladyfinger cookies, trimming as needed to fit.
4. Spread half of the mascarpone mixture over the ladyfingers. Top with half of the macerated strawberries. Repeat the layers with the remaining mascarpone mixture and strawberries.
5. Chill in the refrigerator for at least 4 hours, or until set. Before serving, dust with 1/4 cup powdered sugar.

The contrast between the juicy strawberries and the creamy mascarpone filling, all held together by the delicate ladyfingers, makes this dessert a showstopper that’s surprisingly simple to assemble.

Tip: For an extra touch of elegance, garnish with whole strawberries and mint leaves before serving.

Simple Almond Financiers

These Simple Almond Financiers are a delightful treat, combining the rich flavor of almonds with a light, airy texture that’s perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1 cup powdered sugar
• 1/2 cup almond flour
• 1/4 cup all-purpose flour
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and generously butter a financier mold or mini muffin tin.
2. In a large bowl, whisk together 1 cup powdered sugar, 1/2 cup almond flour, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
3. Add 3 large egg whites and 1/2 teaspoon vanilla extract to the dry ingredients, stirring until just combined.
4. Gradually mix in 1/2 cup melted and cooled butter until the batter is smooth.
5. Divide the batter evenly among the prepared molds, filling each about 3/4 full.
6. Bake for 12-15 minutes, or until the edges are golden and the tops spring back when lightly touched.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these financiers lies in their crisp edges and moist centers, a contrast that makes them irresistibly moreish.

Tip: For an extra nutty flavor, toast the almond flour in a dry skillet over medium heat until fragrant before using.

French Cherry Clafoutis

Imagine ending your dinner with a slice of this classic French dessert, where sweet cherries are nestled in a custard-like batter, baked to perfection. It’s simplicity at its finest, yet utterly irresistible.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups fresh cherries, pitted
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. In a blender, combine 1 cup whole milk, 3 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Blend until smooth.
3. Add 1/2 cup all-purpose flour to the blender and pulse until just combined, ensuring no lumps remain.
4. Pour the batter into the prepared pie dish and scatter 1 1/2 cups fresh cherries evenly over the top.
5. Bake for 45 minutes, or until the clafoutis is puffed and golden brown around the edges.
6. Let cool slightly, then dust with 1 tablespoon powdered sugar before serving.

The magic of this clafoutis lies in its contrast: the juicy burst of cherries against the creamy, slightly firm custard. It’s a dessert that feels both rustic and refined.

Tip: For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Easy Blueberry Galette

Nothing says summer like a rustic blueberry galette, and this easy version lets you enjoy the flavors of the season with minimal fuss.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
4. In another bowl, gently toss 2 cups fresh blueberries with 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
5. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
6. Spread the blueberry mixture in the center, leaving a 2-inch border. Fold the edges over the blueberries, pleating as you go.
7. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly.

The beauty of this galette lies in its imperfect edges and juicy, vibrant filling—proof that the simplest desserts can be the most stunning.

Tip: For an extra flaky crust, freeze the cubed butter for 10 minutes before incorporating it into the flour.

Quick Chocolate Soufflé

Who says you can’t whip up a luxurious chocolate soufflé in a flash? This quick version promises all the airy, chocolatey goodness without the wait.

Ingredients

• 1/4 cup unsalted butter, plus extra for greasing
• 1/4 cup granulated sugar, plus extra for dusting
• 4 oz high-quality dark chocolate, chopped
• 2 large eggs, separated
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. Generously butter two 8-ounce ramekins and dust with granulated sugar, tapping out the excess.
2. In a medium bowl, melt the butter and chocolate together in 30-second intervals in the microwave, stirring until smooth. Let cool slightly.
3. Whisk in the egg yolks, salt, and vanilla extract into the chocolate mixture until well combined.
4. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.
5. Gently fold a third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites until no streaks remain.
6. Divide the batter between the prepared ramekins, smoothing the tops. Bake for 15-18 minutes until the soufflés have risen and are set but still slightly wobbly in the center.
7. Dust with powdered sugar and serve immediately. The magic of this soufflé lies in its contrast between the crisp exterior and the molten, fluffy interior—best enjoyed straight from the oven.

Tip: For an extra touch of elegance, serve with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

Simple Vanilla Crêpes

There’s something undeniably comforting about a stack of warm, buttery vanilla crêpes, ready to be dressed up with your favorite toppings. This simple recipe promises light, delicate crêpes with a hint of vanilla that are perfect for any meal of the day.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, and 1/2 cup water until smooth.
2. Stir in 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.
3. Heat a lightly greased non-stick skillet over medium heat. Pour 1/4 cup of batter into the center of the skillet, tilting to spread evenly.
4. Cook for about 2 minutes until the edges begin to lift. Flip and cook for another 1-2 minutes until golden.
5. Repeat with remaining batter, stacking crêpes on a plate as you go.

These vanilla crêpes stand out for their delicate texture and subtle sweetness, making them a versatile base for both sweet and savory fillings.

Tip: For extra fluffy crêpes, let the batter rest for 30 minutes before cooking to allow the gluten to relax.

French Peach Melba

Nothing says summer like the classic French Peach Melba, a delightful dessert that combines ripe peaches, raspberry sauce, and vanilla ice cream for a treat that’s as beautiful as it is delicious.

Ingredients

• 4 ripe peaches, halved and pitted
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 pint vanilla ice cream
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat your broiler to high. Place the peach halves cut side up on a baking sheet and broil for 5 minutes, or until the edges are slightly charred.
2. While the peaches are broiling, make the raspberry sauce. In a small saucepan over medium heat, combine the raspberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook for 5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Strain through a fine mesh sieve to remove seeds, if desired.
3. To serve, place two peach halves in each bowl, top with a scoop of vanilla ice cream, and drizzle with the raspberry sauce. Garnish with fresh mint leaves if using.

The magic of this dessert lies in the contrast between the warm, broiled peaches and the cool, creamy ice cream, all brought together by the tangy sweetness of the raspberry sauce.

Tip: For an extra touch of elegance, serve the Peach Melba in chilled glass bowls to keep the ice cream from melting too quickly.

Easy Lavender Honey Ice Cream

Imagine the floral sweetness of lavender paired with the rich, creamy texture of homemade ice cream—this Easy Lavender Honey Ice Cream is a dreamy treat that’s simpler to make than you’d think.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 2 tbsp dried culinary lavender
• 1 tsp vanilla extract
• 1/4 tsp salt
• 5 large egg yolks

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, honey, dried culinary lavender, vanilla extract, and salt. Heat until the mixture is warm and the honey has dissolved, about 5 minutes, stirring occasionally. Do not boil.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs. Then, gradually whisk the egg mixture back into the saucepan.
3. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
4. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds. Press on the solids to extract as much flavor as possible, then discard the lavender.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
6. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 2 hours.

The subtle floral notes of lavender combined with the natural sweetness of honey create a uniquely sophisticated flavor that’s perfect for a summer evening dessert.

Tip: For an extra touch of elegance, serve with a drizzle of honey and a sprinkle of edible lavender flowers on top.

Quick Apricot Danish

Whip up these Quick Apricot Danish for a sweet, flaky treat that’s perfect with your morning coffee or as an afternoon pick-me-up.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup apricot preserves
• 1/4 cup cream cheese, softened
• 1 tbsp granulated sugar
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface and cut it into 4 equal squares.
3. In a small bowl, mix the apricot preserves and cream cheese until well combined.
4. Spoon about 2 tablespoons of the apricot mixture onto the center of each pastry square.
5. Fold the corners of each square towards the center, slightly overlapping them, and press gently to seal.
6. In another small bowl, whisk together the beaten egg and water to make an egg wash.
7. Brush the top of each Danish with the egg wash and sprinkle with granulated sugar.
8. Bake for 15-20 minutes, or until the pastries are puffed and golden brown.

The combination of creamy cheese and tangy apricot nestled in buttery pastry creates a delightful contrast in every bite.

Tip: For an extra glossy finish, brush the baked Danish with a little warmed apricot preserves.

Simple Pistachio Macarons

These Simple Pistachio Macarons are a delightful treat that combines the nutty flavor of pistachios with the classic French macaron’s delicate texture. Perfect for afternoon tea or as a sweet gift!

Ingredients

• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup finely ground pistachios
• Green food coloring (optional)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Sift together the powdered sugar and almond flour into a large bowl. Stir in the ground pistachios.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and vanilla extract, continuing to beat until stiff peaks form. Add a few drops of green food coloring if desired.
4. Gently fold the dry ingredients into the egg white mixture until fully incorporated and the batter flows like lava.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, then tap the sheet on the counter to release any air bubbles.
6. Let the macarons sit at room temperature for 30 minutes to form a skin. They should not stick to your finger when lightly touched.
7. Bake for 15-18 minutes, or until the macarons are set and can be lifted from the parchment without sticking. Let cool completely before filling.

The secret to these macarons’ irresistible charm lies in the finely ground pistachios, which add a subtle crunch and vibrant flavor to each bite.

Tip: For an extra touch of elegance, drizzle melted white chocolate over the cooled macarons before serving.

Conclusion

We hope this roundup of 18 delicious and easy French dessert recipes has inspired you to bring a taste of France into your kitchen. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Don’t forget to leave a comment with your favorite, and if you loved this article, share it on Pinterest to spread the sweetness!