What is a good, simple French dessert recipe?

Question

I'm looking for something to make for my french class for a Christmas party, it doesn't have to be Christmas themed though. I need something simple and commonly eaten in France.

Answer 1

I got this one from my French teacher and have been using it for years.

Crepes
3 large eggs
1/4 tsp salt
2 cups flour
2 cups milk (preferably whole or 2%)
1/4 cup melted butter or vegetable oil

Combine the ingerdients in a blender, blend for 1 minutes and scape down the sides and blend for another 15 miinutes.

Or mix the above ingredients well in a bowl.
Place the mixture in a fridge for 1 hour.

Heat a crepe pan or flat bottomed non stick frying pan, coat the surface lightly with oil and wipe off any excess. Ladle in 1/4 cup batter and rotate the pan to spread the batter evenly and thinly. You can thin the batter as needed with extra milk if you want thinner crepes. You can make the crepes ahead of time and just bring them in with the filling ingredients and let people fill their own.

Stuff with pie filling, whipped cream, fruit, melted chocolate etc.

(Don't forget the circumflex over the first e in crepe. I just can't do it right now on this computer.)

Bon Appetit! Joyeux Noel.

Answer 2

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Answer 3

French Vanilla Ice Cream with raspberries

Answer 4

Creme Brulee.
I Cr 13;8a
12-18-6
http://www.cremebrulee.com/creme.htm

Answer 5

Cream puffs are extremely easy. Check in any cookbook, like Betty crocker for the exact recipe, but all it needs is water, butter, flour, salt, and whatever kind of instant pudding to put in the middle when cooled

Answer 6

Chocalate crepes, easy and yummy. I've used the following blender recipe.

Answer 7

Creme Brulé its not that hard but your guest will think so

Classic Creme Brulée

2 cups heavy cream
4 egg yolks
¼ cup sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, or Tahitian Pure Vanilla Extract
8 tsp. fine raw sugar or granulated sugar for caramelizing

Preheat oven to 300° F and have a pot of hot water ready. In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes. Watch carefully.

La Bûche de Noël
"Yule Log" ~ traditional French Christmas dessert.
* 4 eggs, separated
* 3/4 cup sugar
* 1 teaspoon pure vanilla extract
* pinch of cream of tartar
* 3/4 cup cake flour, sifted
For the frosting:
* 1 cup whipping cream
* 10 oz. chopped bittersweet chocolate
* 2 Tablespoons rum

Preheat oven to 375°F. with rack in the center of the oven. Grease the bottom of a 15 x 10-inch jelly roll pan and line with parchment paper.

1. Put the eggs yolks into a large bowl. Remove 2 tablespoons of the sugar from the 3/4 cup measure and set aside. Beat the remaining sugar and eggs together until pale.

2. Beat in the vanilla.

3. In another greasefree, clean bowl, beat the egg whites with a pinch of the cream of tartar until they hold soft peaks.

4. Add the reserved sugar and continue beating until the whites are glossy and hold stiff peaks.

5. Divide the flour in half and gently fold it into the egg mixture in 2 batches.

6. Add one-quarter of the egg whites into the batter to lighten the mixture. Fold in the remaining whites.

7. Pour the batter into the pan and spread it evenly into the corners with a metal off-set spatula. Bake 15 minutes.

8. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar.

9. Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow to cool.

Prepare the filling & frosting:
1. Put the chopped chocolate in a bowl. Bring the cream to a boil and pour it over the chocolate. Stir until it has melted.

2. With an electric mixer, beat the chocolate until it is fluffy and has thickened to a spreading consistency.

3. Spoon one-third of the chocolate into another bowl and stir in the rum.

4. When the cake is cooled, unroll it. Spread the rum-flavored chocolate evenly over the surface. Roll the cake up again, using the paper to help move it forward.

5. Cut off about one-quarter of the cake at an angle. Place it against the side of the larger piece of cake, to resemble a branch from a tree trunk.

6. Spread the remaining chocolate mixture over the rest of the cake. Using a fork, press the back side of the tines against the chocolate and lightly drag through to resemble bark.

To serve:

The cake may be made up to two days ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines. Dust with confectioner's sugar to resemble snow.

Answer 8

Choco Bread Pudding Souffles

Ingredients
Nonstick spray coating
1/4 cup sugar
3 Tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
2/3 cup fat-free milk
1/2 tsp. vanilla
1-1/2 cups dry 1/2-inch French bread cubes (crusts removed)
1 Tbsp. butter
2 Tbsp. all-purpose flour
2/3 cup fat-free milk
3 egg yolks
3 egg whites
3 Tbsp. sugar

Directions
1. Preheat oven to 350 degrees F. Attach foil collars to eight 5-ounce souffle dishes: Fold eight 12x4-inch strips of foil in half lengthwise. Coat 1 side of each strip with nonstick coating. Place around ungreased dishes with coated side in and extending 1 inch above dishes. Secure with tape or a piece of string. Set aside.

2. In medium bowl, stir together 1/4 cup sugar, cocoa powder, and cinnamon. Add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.

3. In small saucepan, melt butter; stir in flour. Add the 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In medium bowl, beat egg yolks with electric mixer for 5 minutes or until thick and lemon colored. Slowly stir in flour mixture; stir in bread mixture.

4. Wash beaters thoroughly. In large bowl, beat egg whites until soft peaks form (tips curl). Slowly add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into egg whites. Transfer to prepared dishes. Bake for 20 to 25 minutes or until knife inserted near centers comes out clean. Serve immediately. Makes 8 servings.

5. *Note: To dry bread cubes, bake 2 cups of French bread cut into 1/2-inch cubes in a shallow baking pan in a 350 degree F oven about 8 minutes or until dry and crisp, stirring the cubes once.

Answer 9

Crepe suzette? Err...i think