1. Macaron, macaroon:

macaroon is the most famous French dessert in China, but it was not invented by the French. In the 6th century, the Italian princess Catherine Massidi was married to France, and Macaron was introduced from Italy to the local area. Because of its shiny belt and soft taste, it was also known as "girl's breasts".

2. Nun Puffs La Religieuse:

The biggest feature is that there are two puffs, one on top and the other on top, which are connected by whipped cream, and the puffs are full of custard sauce. The French nicknamed this dessert "Sister Puffs" because the cream rolled next to the small puffs on the upper floor looks like the frills of nun costumes.

3. Cleopatra canelé:

Cleopatra is a kind of home-made snack originated from Bordeaux, France. Its biggest feature is that the outer layer is dark and crispy, and the inner layer is full of holes. Some practices even coat the outer layer with edible bee wax, which is more appetizing.

4. Montblanc of Montblanc:

Also known as "Bailangfeng", it is mainly made of sweet chestnut paste, and only when the entrance can taste the rich and sweet chestnuts can it be authentic. The orthodox way is to squeeze out the chestnut mud layer by layer and cover it on the cake body, which is shaped like a mountain peak, and finally sprinkle with powdered sugar, just like the Bailang peak with snowfall in winter.

5. Saint-Honoré of Saint-Honoré:

It is named after Saint-Honore, a French dessert chef. In the 9th century, he brought together French classic dessert elements such as crisp tower, puffs, macarons and whipped cream, and evolved this new dessert, which is characterized by taking the crisp tower as the bottom, squeezing a thick layer of whipped cream in the middle, and adding small puffs or macarons.

6. lightning puffs é clair:

Don't think that puffs are all round. There is also a long strip of French puffs called "lightning puffs". The authentic way is to fill the puffs with various flavors of Castar sauce, and finally the surface needs a layer of icing to make them look like lightning.

7. Opera House L 'Opé ra:

A dessert that has been circulating in France for a hundred years, the cake soaked in coffee syrup is coated with a layer of chocolate cream, a layer of coffee cream, and finally a layer of dark chocolate. Orthodox practice will decorate the top with edible gold foil, symbolizing the golden roof of the Paris Opera House.

8. Lemon Tower Tarte au Citron:

Crispy towers are the mainstream in French pastry, and lemon towers are the authentic ones. The authentic way is to make tower stuffing with yellow lemon juice, cream, sugar, eggs, etc., and add a little yellow lemon dander to add fragrance. Nowadays, many manufacturers will add other fruits or candied lemon slices to make changes.

9. Paris Brest, Brest, Paris:

French people love bicycles and even desserts are deeply influenced. In order to commemorate the bicycle open held in Paris and Brest, some manufacturers made puffs with reference to the shape of wheels and filled them with hazelnut cream stuffing with tire patterns.

11. Madeleine cake:

Madeleine cake is said to be an ancestral recipe of Madeleine, a maid in the wife's house of King Louis XV of France, and has become a traditional snack of French families. It is characterized by shell shape, slightly moist taste and thick honey.