Macaron can be said to be the most well-known French desserts in the country, but is not a French invention. 16th century Italian Princess Catherine Mercedes married in France, will be Macaron from Italy to the local, due to the cake belt has a glossy, fluffy texture, but also has a "young girl puffy breasts," the name.

2. Nun's Puffs La Religieuse:

The most distinctive feature is the two puffs stacked on top of each other, with whipped cream in the center, and the puffs are full of Kasbah sauce. The French have nicknamed this dessert "Nun's Puffs" because the cream rolled around the top puff resembles the trim of a nun's dress.

3. Canelé:

Canelé is a homemade dessert from the Bordeaux region of France, characterized by its crispy, blackened exterior and porous interior, which in some cases is coated with a layer of edible honeydew, making it even more appetizing.

4. Mont Blanc:

Also known as "Mont Blanc," this sweet chestnut puree is the main ingredient, and it's only authentic if you can taste the rich chestnut flavor in your mouth. The orthodox way is to extrude the chestnut puree layer by layer and cover the cake body in the shape of a mountain peak, and then sprinkle powdered sugar at the end, just like the snowfall of Mont Blanc in winter.

5. Saint-Honoré:

Taken from the name of the French dessert chef Saint-Honore, who in the 19th century will be a collection of classic French desserts such as puff pastry, puffs, macaroons, whipped cream and other elements of the collection, evolved into this new confectionery, featuring puff pastry as the base, the middle of the layer of thick whipped cream, coupled with a small puff or macaroon, delicate and lovely. or macaroons, delicate and lovely.

6. Lightning puffs éclair:

Don't think that all puffs are spherical, but there is also a kind of long strip of French puffs called "lightning puffs," in which the 12- to 14-centimeter-long puffs are filled with various flavors of cascade sauce, and then topped with a layer of frosting to give it a lightning-like luster, which is the authentic way to do it.

7. l'Opéra:

A centuries-old dessert in France, the cake is dipped in coffee syrup and covered with a layer of chocolate buttercream, a layer of coffee buttercream, and finally a layer of dark chocolate. Orthodox practice would be to dot the very top with edible gold leaf, symbolizing the golden roof of the Paris Opera House.

8. Tarte au Citron:

Tarte au Citron is the mainstay of French confectionery, with tarte au citron being the most authentic. The authentic practice is to squeeze the juice of yellow lemons and cream, sugar, eggs, etc. made into a tower filling, shaved on a little yellow lemon peel crumbs to add flavor. Nowadays, many operators also add other fruits or candied lemon slices to make variations.

9. Paris Brest:

The French love bicycles, and even their desserts are influenced by them. To commemorate the Open cycling races in Paris and Brest, a company made puffs in the shape of a wheel and filled them with a hazelnut cream filling in the shape of a tire tread.

10. Madeleine cake Madeleine:

Madeleine cake is said to be the ancestral recipe of Madeleine, the maid of honor of the wife of King Louis XV of France, with the master married into the Palace of Versailles, then became popular, spread throughout the country, and has become a traditional snack for the French family, featuring a shell shape and a slightly moist texture, and with a strong honey flavor.

11. French lasagna Mille feuille:

The pastry must be folded over and over again six times to make the baked pastry crispy. Each layer of pastry is brushed with a little wine, layered with a layer of pastry, a layer of custard containing vanilla seeds, and finally topped with a dusting of powdered sugar. Because of Napoleon's love of lasagna, it is also known as "Napoleon's Pie".

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