Speaking of French specialties, desserts after meals must be indispensable. How much do you know about French desserts? What representative snacks with French characteristics do France have? What are their characteristics? Next, let’s take a look:

The editor has sorted out some related content for everyone, come and take a look! Macaron As a representative of French desserts, macarons have a crispy outer skin and a smooth inside.

And in a sea of ??overly sweet desserts, most macarons have a sweetness that everyone can accept, and the calories can also be tolerated.

If you like desserts, you can give it a try.

Mont Blanc French Mont Blanc chestnut cake is shaped like a snow-capped mountain peak. It not only has a unique taste, but is also a very popular classic dessert in cafes around the world.

Among them, the most highly praised is the chestnut-flavored Mont Blanc. Chestnuts and cream are combined together, making it sweet and smooth.

You can try it in many dessert shops in Paris.

Eclair is a very classic French dessert with many flavors.

Because they are shaped like fingers, they are also called finger puffs.

It is deeply rooted in the hearts of Parisian people and can be found in any dessert shop on the street.

The crispy shell paired with the fragrant cream will make you fall in love with it once you bite into it.

Mille-feuille is also called Napoleon.

Layers of puff pastry and buttercream.

Mille-feuille can have many flavors, and novel ingredients such as strawberry, mango, blueberry, raspberry, cherry, chocolate chips, Italian cheese and meringue can be used in the interlayer.

Madeleine is golden in color and shell-shaped, and is one of the representatives of French desserts.

Opera almond cream cake with coffee syrup and chocolate.

Soufflé is also called soufflé or soufflé. Its ingredients are fresh milk and egg whites, but it is baked in water until the egg whites swell.

The baked soufflé must be tasted as soon as possible, otherwise it will collapse quickly.

The mouthfeel of mousse can be light and fluffy, melting in your mouth, or dense and thick, fragrant and full.

The top layer of caramel pudding is amber and crispy caramel. When eating, tap the surface lightly with a small silver spoon to break the caramel flakes. The hot custard pudding and caramel flakes below are eaten together, which is mellow and smooth.

The Brittany is very soft when it comes out of the oven, just like a cake, but it becomes surprisingly flaky after cooling, and crispy crumbs fall off when touched lightly.

The crepe is made from wheat flour and has optional toppings inside.

The ingredients for savory crepes are usually ham, cheese, eggs, tuna, etc.; the ingredients for sweet crepes include dark chocolate, hazelnut chocolate spread, banana, lemon juice, chestnut jam, etc.

Baguette It is one of the most traditional French breads.

It uses only four basic ingredients: flour, water, salt and yeast. Usually no sugar, no milk powder, no or almost no oil is added. The wheat flour is unbleached and contains no preservatives.

The skin is crispy, the inside is soft and slightly tough, the more you chew it, the more fragrant it becomes, and it is full of rich wheat flavor.