French desserts

The list was compiled by Saveur magazine to commemorate Bastille Day
Creme Brules

SERVES 6

INGREDIENTS

1 qt. heavy cream
1 vanilla bean, halved lengthwise, seeds scraped and reserved
¾ cup sugar
8 egg yolks
Turbinado sugar, for serving

INSTRUCTIONS

1. Heat oven to 300°. Bring cream and vanilla bean with seeds to a simmer in a 2-qt. saucepan over medium-high heat. Remove from heat and let sit for 30 minutes; discard vanilla bean. In a bowl, whisk sugar and yolks until smooth. Slowly pour in cream mixture, whisking until smooth; set aside.

2. Place a paper towel in the bottom of a 9″ x 13″ baking pan, and place six 6-oz. ramekins inside pan. Divide custard among ramekins. Pour boiling water into pan to come halfway up outsides of ramekins. Bake until custards are set but still slightly loose in center, about 35 minutes. Transfer ramekins to a wire rack; cool. Chill until firm, at least 4 hours.

3. Dab any condensation off surface of custards with a paper towel. Sprinkle turbinado sugar evenly over surface of each custard. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes; let sit briefly until sugar hardens.

Punitions
These traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such asKerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan'sParis Sweets.
MAKES ABOUT 60 SMALL COOKIES

10 tbsp. salted butter, softened
1/2 cup sugar
1 egg
2 cups flour

In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add flour and mix on low speed until just combined. Transfer dough to a work surface and form into a ball; halve ball and form each half into a flat disk. Wrap disks separately in plastic wrap and refrigerate until chilled, 1 hour.

Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a rolling pin, roll out to 1/4″ thickness. Using a 1 1/2″ round or fluted cookie cutter, cut out rounds and transfer to parchment paper-lined baking sheets, spacing them 1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until cookies are set but not browned, 8—10 minutes. Let cool before serving


Sour Cherry Compote
This easy, versatile compote, developed by SAVEUR's Alexia Nader, is thicker than a syrup but not quite a jam. It's a perfect use for summer's sour cherries. Use it as a topping for crêpes, ice cream, yogurt, or cake.


MAKES ABOUT 1½ CUPS

INGREDIENTS

6 tbsp. sugar
2 tbsp. rum
Seeds from ½ vanilla pod
1 lb. sour cherries, stemmed and pitted

INSTRUCTIONS

Combine sugar, rum, and vanilla seeds with ¾ cup water in a saucepan and bring to a boil. Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes. Add sour cherries, reduce heat, and simmer the mixture until cherries are tender, about 7-8 minutes. Allow the compote to cool before serving.

The compote will keep, covered and refrigerated, for up to two weeks. 

Mousse au Citron

This creamy lemon dessert showcases the fruit's flavor beautifully.


SERVES 8–10

INGREDIENTS

8 eggs
1 ¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

INSTRUCTIONS

1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

Banana Tarte Tatin

Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. The recipe is based on one in Jamie's Food Revolution by Jamie Oliver.

3⁄4 cup superfine sugar

4 tbsp. unsalted butter

1 tsp. orange zest

1⁄4 tsp. ground cinnamon

4–5 firm-ripe Manzano or standard (Cavendish) bananas, halved lengthwise

1  14-oz. package frozen puff pastry, preferably Dufour brand, thawed

Vanilla ice cream, for serving (optional)

1. Arrange an oven rack in the top third of oven and heat oven to 400°. Cook sugar and butter in an 8" skillet over medium heat, swirling skillet often, until mixture is deep golden brown, 8–10 minutes. Remove from heat and stir in orange zest and cinnamon; pour caramel mixture into a 7 1⁄2" x 12" baking dish and spread to cover the bottom. Lay bananas cut side up over the caramel, cutting pieces as needed to fit in the baking dish.

2. Unfold puff pastry sheet over bananas, trimming edges of pastry to fit the dish, and tuck in the edges. Prick pastry sheet all over with a fork. Bake until pastry is puffed and golden brown and caramel is bubbling around the edges of the dish, about 30 minutes. Transfer baking dish to a rack and let cool for 2 minutes.

3. To serve, place a serving platter or baking sheet upside down over the baking dish and carefully invert tart onto platter or sheet. Cut tart into large squares and serve with scoops of vanilla ice cream, if you like.

SERVES 6

Upside-down Apple Tart

This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
SERVES 8

Tarte Tatin

This French classic is said to have been invented by accident in the 1860s at the
Hôtel Tatin, in the Sologne region of France.

For the pastry:
1 1/2 cups flour
6 tbsp. confectioners' sugar
1/2 tsp. salt
10 tbsp. butter, cut into small pieces
1 egg, lightly beaten

For the apples:
8 granny smith apples
12 tbsp. butter, cut into small pieces
1 cup sugar

1. For the pastry: Sift together flour, sugar, and salt into a large mixing bowl. Use a pastry cutter or two knives to work butter into flour until it resembles coarse meal. Stir in egg with a fork until dough just begins to hold together. Press dough into a rough ball, then transfer to a lightly floured surface. Knead dough a few times, gather into a ball, then flatten slightly to make a disk. Wrap disk in plastic and refrigerate for 30 minutes.

2. For the apples: Preheat oven to 375°. Peel, quarter, and core apples. Melt butter in a 10" cast-iron skillet over medium heat, then remove from heat and sprinkle evenly with sugar. Tightly pack apples around inside edge of skillet, standing upright on their sides, nestled against one another. Arrange remaining apples in similar position in center of skillet. (Apples will shrink as they cook.) Return to high heat and cook until butter and sugar caramelize to a rich brown, about 15 minutes. Remove from heat, then carefully turn apples over to uncooked side with a fork, taking care not to burn your fingers. Return to heat and cook 5–8 minutes longer. Remove from heat.

3. Roll out dough on a lightly floured surface into a 12" circle. Drape pastry over apples and skillet, then tuck overhanging dough between apples and inside wall of skillet. Bake in oven until pastry is golden, 20–30 minutes. Allow tart to cool for 15 minutes, then loosen edges with a knife. Place a platter on top of skillet and invert quickly and carefully. Serve warm.

Peach Melba

Bruno Neveu — former pastry chef at the Ritz-Escoffier cooking school in Paris — helped us decipher Escoffier's bare-bones recipe.

SERVES 4

Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.

4 ripe peaches 
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1/2 tsp. fresh lemon juice

1. Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 
1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

2. Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

3. Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatuala; discard seeds.  Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

4. To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches.  Allow ice cream to softenslightly before serving.

La Côte Basque's Dacquoise

Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe for a classic French cake, which is lusciously chocolatey and nutty.

SERVES 8

Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.

FOR THE MERINGUES:
2 cups powdered sugar
1 1/3 cups finely ground hazelnuts 
1 1/4 cups finely ground almonds 
9 egg whites, room temperature
1/2 cup granulated sugar

FOR THE GANACHE:
1 cup heavy cream
3 oz. milk chocolate, chopped
5 oz. bittersweet chocolate, chopped

FOR THE BUTTERCREAM:
2 cups granulated sugar
5 egg whites, room temperature
1 lb. unsalted butter, cut into pieces and softened
3 tbsp. coffee extract
2 cups sliced almonds, toasted
1. For the meringues: Preheat oven to 250°. Line 2 baking sheets with parchment paper and draw three 8'' circles on paper. Sift together powdered sugar, hazelnuts, and almonds into a medium bowl, pushing lumps through sieve, then set aside. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 2 1/2 minutes. Gradually add sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form medium-stiff peaks, about 1 1/2 minutes. Transfer whites to a large bowl and carefully fold in  1/3 of nut mixture at a time with a rubber spatula. Divide meringue between parchment circles and gently spread out evenly. Bake in middle of oven, rotating positions hourly, for 4 hours. Allow to cool.

2. For the ganache: Heat cream in a medium saucepan and bring to a boil over medium heat. Remove from heat, add milk and bittersweet chocolates, and let sit for 1 minute. Whisk until smooth and set aside until thick enough to spread.

3. For the buttercream: Combine  1/3 cup water and 1 1/2 cups of the sugar in a small saucepan and cook over medium heat until it reaches 250° on a candy thermometer. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 1 1/2 minutes. Gradually add remaining 1/2 cup sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form stiff peaks, about 2 minutes. Carefully pour syrup into whites, whisking until cool, about 10 minutes. Add butter, bit by bit, whisking constantly until buttercream is shiny and fluffy, about 8 minutes. (Mixture may curdle, but will eventually come together.) Whisk in coffee extract and set aside.

4. To assemble: Spread  1/3 of buttercream over each of 2 meringues. Spread ganache over remaining meringue. Layer meringues, placing the one with ganache in the middle. Spread remaining buttercream on sides of cake, then cover cake with almonds and refrigerate at least 5 hours. Before serving, dust cake with powdered sugar, if you like.

Raspberry Brûlée

Chef Jeremy Lee shares his mother's recipe that — until now — has never been written down. She always just made the dish, he says, "whilst in the thick of a glut" (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.

SERVES 8

Chef Jeremy Lee shares his mother's recipe that, until now, has never been written down. She always just made the dish, he says, "whilst in the thick of a glut" (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.

1 1⁄4 cups heavy cream
3⁄4 cup superfine sugar
7 cups (about 2 lbs.) raspberries 
   (discard any "bruisers")
1⁄3 cup demerara sugar

1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.

2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar (creating "sworls and runs", as Lee puts it) until it gets bubbly and darkened in some spots.

3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve immediately.

Pastry Puffs

Don't let the appearance of these cream puffs intimidate you — this dessert is both fun and easy to make at home. Even though this is the classic recipe, let your imagination run wild and stuff these little puff dandies with coffee, chocolate, or peanut butter ice cream, if you like.

SERVES 4

Don't let the appearance of these cream puffs intimidate you; this dessert is both fun and easy to make at home. Even though this is the classic recipe, let your imagination run wild and stuff these little puff dandies with coffee, chocolate or peanut butter ice cream, if you like.

FOR THE PASTRY:
4 tbsp. butter, cut into pieces
1⁄2 cup plus 1 tbsp. flour
1⁄4 cup milk
1⁄2 tsp. granulated sugar
1⁄2 tsp. salt
2 eggs, lightly beaten
1 tbsp. confectioners' sugar

FOR THE SAUCE:
4 oz. semisweet chocolate
6 tbsp. milk
1 tbsp. heavy cream
2 tbsp. sugar
1 tbsp. butter
3⁄4 pint vanilla ice cream, slightly softened

1. For the pastry: Preheat oven to 425º. Grease a baking sheet with 1/2 tbsp. of the butter, dust with 1 tbsp. of the flour, tapping out excess, and set aside. Put milk, 1/4 cup water, granulated sugar, salt, and the remaining butter into a medium heavy-bottomed saucepan and bring to a boil over high heat. Remove pan from heat and beat in all of the remaining flour at once with a wooden spoon. Then return pan to medium heat and vigorously beat with the spoon until mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes. Transfer dough to a medium mixing bowl. Beat in one-third of the eggs at a time, beating constantly with the spoon after each addition, until dough is smooth.

2. Transfer dough to a pastry bag fitted with a plain round 1/2" tip. Pipe 12 mounds of dough about 1 1/2" wide onto the prepared baking sheet about 1" apart (you may have enough dough to make 1 extra mound; cook's treat), then dust mounds of dough with confectioners' sugar. Transfer to oven, immediately reduce oven temperature to 400º, and bake until puffed and deep golden brown, 15–18 minutes. Set puffs on a rack to cool completely.

3. For the sauce: Melt chocolate in a medium bowl set over a medium pot of gently simmering water over medium-low heat. Meanwhile, bring milk to a simmer in a medium saucepan over medium heat. Add cream to milk and return to a simmer. Add the melted chocolate, sugar, and butter and whisk until smooth. Keep sauce warm over lowest heat.

4. To assemble the puffs, make a wide incision in the side of each puff. Fill each puff with a small scoop of ice cream. Spoon warm sauce over the puffs. Serve immediately.

French Apple Tart

New York City chef and author Sara Moulton taught us how to make this beautiful tart, which features golden delicious apples and apricot jam — a summer market delight.

SERVES 8

INGREDIENTS

1 1/4 cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
1/4 tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1/4 cup sugar
1/2 cup apricot jam
Whipped cream or vanilla ice cream, for serving

INSTRUCTIONS

Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom; trim edges; chill for 1 hour.

Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60—70 minutes.

Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream.

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.

SERVES 6

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.

FOR THE PASTRY:
1 cup flour
1 tsp. salt
6 tbsp. butter, cut into small pieces
2 tbsp. shortening

FOR THE FILLING:
2 lbs. firm pears, peeled, cored, and halved lengthwise
Juice of 1 lemon
1 1⁄4 cups sugar
6 tbsp. unsalted butter

1. In a large mixing bowl, combine flour and salt, then rub butter and shortening into flour with your fingertips until it resembles coarse crumbs. Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into flour mixture, and knead until dough just holds together. Wrap dough in plastic and refrigerate.

2. Preheat oven to 425°. To fan pears, place core-side down on a cutting board. Starting from just below the stem, cut each one into 4 lengthwise slices, leaving stem end attached. Place in a bowl, gently toss with lemon juice and 1⁄4 cup of the sugar, and set aside for 20 minutes.

3. Meanwhile, melt butter in a 9" ovenproof skillet over medium heat. Add remaining 1 cup sugar and cook, stirring constantly, until it turns golden brown and caramelized. Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the heat.

4. Drain pears and place in skillet with caramelized sugar round side down, with stems facing center. Gently fan slices out.

5. Roll out dough on a floured work surface into a 10" round about 1⁄4" thick. Place dough on top of pears, covering edge of skillet. Press edges down between pears and inside of skillet and cut four 1⁄4" steam holes in center. Bake for 25 minutes or until pastry is golden brown.

6. Remove skillet from oven and tilt it carefully, using a baster to draw off excess juices. Transfer juices to a small saucepan and reduce over high heat until thick. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced caramelized juices over the pears. Serve warm or at room temperature.