This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

FAQs

What is the name of the French custard dessert? ›

About Flan Pâtissier

The custard used for Flan Pâtissier is Creme Patissiere, a rich and creamy vanilla custard used in many desserts in France.

Making croissants can look simple but somehow it is very difficult as all little mistakes will show up in the final result. There is no substitute for practice and experience. Before you start we can recommend watching our croissant making video to get a general feel for the recipe.

Do Croissants Have Eggs? Traditional croissants do not contain eggs as they are made with flour, sugar, salt, dry yeast, milk, water, and butter. Gluten-free croissant recipes DO call for the use of eggs.

Fraisier. Fraisier is a French cake, its name derived from the word fraise, meaning strawberry. Traditionally, the cake consists of layers of genoise sponge, vanilla-flavored créme mousselline, marzipan, and lines of fresh, sliced strawberries.

1. Crème brûlée. Crème brûlée is arguably the most well-known French dessert outside of France, a staple on menus from Paris to New York. Its popularity comes from its elegant simplicity - a rich, creamy custard capped with a brittle burnt sugar crust.

While croissants do provide some nutritional benefits, they're also high in fats and calories. They're best enjoyed as part of a balanced diet, rather than a daily breakfast item. Pairing a croissant with fruits, lean proteins, and other nutrient-dense foods can help balance your meal.

The nutritional value of a croissant varies based on the type, but these buttery pastries are typically high in calories, fat, and carbohydrates. While this does not make croissants healthy, croissants can still be a part of a balanced meal by combining them with fruit, vegetables, nut butter, or eggs.

All that aside, a croissant, properly made, has a thin crisp shell surrounding a flaky buttery, multilayered, and soft interior with each layer softer than the one surrounding it.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

Croissant recipes use milk, or half and half, or milk and water in the dough. I've read that milk or half and half masked the dough softer, and water makes a crispier pastry crust. Butter slab? Some tutorials say to break up the butter and bash it into shape.

Can you use a pasta roller for croissant dough? ›

Put the stand mixer on speed 1 and feed the sheet of butter through the pasta roller. Roll the dough out into a long rectangle, place the butter in the middle and fold the edges over the top. Give the dough a quarter turn and roll out into a rectangle again, repeat this 4 times.

Crème Brûlée: Le Petit Cler

If you haven't tried crème brûlée, this is a must in Paris! This classic French dessert consists of vanilla custard with a caramelized sugar crust. And you can find great crème brûlée at great restaurants all over the city. The version at Le Petit Cler café is delicious!

A mille-feuille (French: [mil fœj]; lit. 'thousand-sheets'), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.

The Modern English word flan comes from French flan, from Old French flaon, in turn from Medieval Latin fladonem, derived from the Old High German flado, a sort of flat cake, probably from an Indo-European root for 'flat' or 'broad'.