French Desserts
French desserts made at home — dark chocolate mousse, homemade crepes, creme brulee, eclair puffs and macarons, for the nights you want something special.
★ dessert
dessertFrench macaron
These cookies are an art but with some practice they turn out perfect!
the bakerIngredients
- Pinch Salt
- Pinch Cream of tar tar
- 2 Egg whites
- 1/4 cup Sugar
- 1/2 cup Blanchard Almond flour
- 1/2 cup Powder sugar
- Optional Food coloring
Instructions
- 1First, add you room temperature egg whites into a large bowl. Start to mix with a hand mixer and gradually add you sugar. Also add you pinch of salt and cream of tar tar. After 7 minutes stiff peaks will form which mean your done with that part.
- 2Next, you need to sift your almond flour and powder sugar then fold in slowly. Don’t over mix and don’t under mix this is the hardest part. You should be able to make a full figure 8 to be done.
- 3Put the mix in the piping bag and after you pipe them All out let them sit on the pan. For 30 minutes until skin forms on top.
- 4Lastly, but then in the oven at 300 degrees. Bake for 15 minutes and after they are done let cool on pan for 10 min.
- 5Frost them and enjoy!! 😊
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Open in Pepper →French Desserts Worth Making On A Tuesday
French desserts have a reputation for being fussy, but most of them come down to eggs, cream, sugar and a little patience. Once you've made a batch of crepes or whipped a mousse, you stop being nervous about it.
Cooks on Pepper reach for this collection when a birthday rolls around, when company is coming, or when a plain weeknight needs a nicer ending than cookies from the sleeve.
Every recipe here is a French classic you can actually pull off at home: dark chocolate mousse, the best homemade crepes, creme brulee, eclair puffs, and macarons with salted caramel or raspberry ganache.
Quick Tips
- 1
Age your egg whites
Separate the whites a day ahead and leave them covered in the fridge overnight. Drier whites whip into a sturdier macaron meringue.
- 2
Rest the crepe batter
Let the batter sit 30 minutes before cooking so the flour hydrates and the bubbles settle. The crepes come out tender instead of rubbery.
- 3
Temper the chocolate gently
Cool melted chocolate a few minutes before folding in eggs or whipped cream, or the mousse will turn grainy and loose.
- 4
Bake custard in water
Set creme brulee ramekins in a pan with hot water halfway up the sides at 325°F so the custard sets smooth, not scrambled.
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