What are some simple and easy french desserts?

Question

we have a late birthday party coming up with my french club. we have planned everything except the dessert. we are planing to make it toghter theres about 10 of us in the club. any ideas for an easy recipie that we can make as a group must be simple

Answer 1

Dessert Crepes

INGREDIENTS
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
DIRECTIONS
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Serves 8

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

INGREDIENTS
1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners' sugar for dusting (optional)
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Serves 18

Vanilla or Chocolate Tuiles

INGREDIENTS
1/2 cup butter, softened
1 cup confectioners' sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour
DIRECTIONS
In a bowl cream the butte and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Serves 12

French Butter Cakes (Madeleines)

INGREDIENTS
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Serves 12

Answer 2

Make Crepes!!! Easy...
you need a whisk/blender and a non-stick skillet.

Recipe:

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.

Recipe Variations:

For a Sweeter crepe:
Add 2 teaspoons sugar and 1 teaspoon vanilla.

For a Chocolate crepe:
Add 2 tablespoons chocolate sauce to sweet crepe recipe.


You can fill these Crepes with jams, chocolate paste (Nutella), powdered sugar and cinnamon, or sweetened whipped cream cheese...
yummy!!!!
Bon Appetit !

Answer 3

FRENCH APPLE DESSERT

4 c. diced apples (peeled)
2 eggs
2 c. sugar
2 tsp. cinnamon
1/2 c. salad oil
1/2 c. chopped nuts
2 c. unsifted flour
2 tsp. soda
1 tsp. salt

Place apples in mixing bowl. Break eggs over apples and stir well. Mix sugar and cinnamon. Add to apples with salad oil and nuts. Mix.
Sift together the flour, soda and salt. Add to first mixture and beat well. Put into a greased and floured 9x13 inch baking pan. Bake in moderate oven (350 degrees) for 45 minutes. Cut into squares and serve with Caramel Sauce. Makes 12 servings.


CARAMEL SAUCE:

1 c. brown sugar (packed)
1 c. granulated sugar
1 c. heavy cream
1/2 c. butter
2 tbsp. flour
2 tsp. vanilla

Put sugars, cream, butter and flour into a heavy saucepan. Bring to a boil, stirring constantly. Cook, stirring until mixture thickens a little. Stir in vanilla and serve hot over French Apple Dessert Squares.

Answer 4

How about french toast!

Answer 5

Crepe Batter
Recipe courtesy of Gourmet Magazine
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.


Basic Crepe Batter
Recipes Courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along 81: Crepes
1 cups all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt

In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled.

If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

Crepes. You can take turns making them & filling them.

Suggested fillings:
Nutella
Assorted jams (marmalade, blueberry jam, strawberry)
Sliced banannas.
Berries.
Whipped cream.