10 Desserts to Eat in France That Are Definitely Worth the Calories

One of the joys of traveling in France is indulging in its desserts. From delicate pastries to rich custards, French sweets are as much a part of the experience as strolling the boulevards or visiting the landmarks. Here are 10 classic desserts you’ll want to try at least once.

Millefeuille

Millefeuille, which translates to “a thousand sheets,” is a classic French dessert created by layering three sheets of puff pastry with two layers of pastry cream. It is usually topped with a dusting of powdered sugar or a glossy coat of white fondant icing. Sometimes other fruits, chocolate, or caramel are added as variations.

Soufflé

Soufflés can be savory or sweet, and are made by creating a base mixture of egg yolks and flavorings that is folded in beaten egg whites. When baked, the soufflé puffs up beautifully, presenting a slightly crisp exterior and a soft, flavorful interior.

Paris-Brest

The Paris-Brest was developed to commemorate a bike race between Paris and the western coast city of Brest. The dessert is made with choux pastry dough piped in the shape of a bike wheel, then baked, sliced horizontally, and filled with a hazelnut cream.

Crème Brulée

Crème brûlée, or “burned cream,” is made with a rich, silky custard that is baked in a small ramekin. It’s finished with a thin layer of sugar, caramelized until it forms a crisp, golden crust that crackles so satisfyingly in your mouth.

While this dessert may not have originated in France, as there are reports of similar dishes also being prepared in Spain and England during the Middle Ages, it is undeniably one of the most iconic French desserts today.

Tarte Tatin

Tarte Tatin is essentially French apple upside-down cake. Apples are cooked in butter and sugar until caramelized, then topped with pastry dough and baked. Once pulled out of the oven, the cake is flipped over to display the layer of caramelized apples on top.

Eclairs

The shell of the éclair is made with the same pâte à choux dough used for cream puffs, and then filled with flavored pastry cream. While the most common flavors of éclairs are chocolate and coffee, you can find all sorts of interesting and unique variations (like matcha, pistachio, or apricot).

Macarons

Macarons are created from a delicate meringue of whipped egg whites, almond flour, and powdered sugar. The batter is piped into small circles and baked until light and crisp, then sandwiched with buttercream, ganache, or jam.

Recognizable by their smooth shells, ruffled “feet,” and rainbow of colors and flavors, macarons have a crisp exterior and a chewy interior, creating a treat that’s as elegant as it is delicious.

Moelleux au Chocolat

A moelleux au chocolat is the French version of a chocolate cake, but with a bit of a twist. Instead of being a cake with a fluffy crumb, it’s a dense, fudgy cake, almost reminiscent of a brownie.

Some moelleux au chocolat are served as a slice of an 8″ cake, and tend to be smooth and fudgy. Others are essentially molten chocolate cakes, served as an individual, single serving cake, with a runny, pudding-like interior.

Fruit Tarts

Almost any boulangerie shop in France will have a row of vibrant fruit tarts lined up perfectly in a row. They are typically made with a buttery shortbread crust, vanilla pastry cream, fresh fruit, and a light glaze over the top.

I have to admit, I have a bit of a weakness for the ubiquitous tarte aux framboises (raspberry tart) or tarte aux fraises (strawberry tart), but this blackberry tart (above) was to die for as well!

Ile Flottante

Ile Flottante, or “Floating Island,” has two main components: meringue and crème anglaise. The meringue is made by beating egg whites with sugar until stiff, then poaching them in simmering milk. The crème anglaise is a rich vanilla custard made from egg yolks, sugar, and hot milk.

The poached meringue is then floated on top of the custard and typically drizzled with caramel sauce or sprinkled with nuts for added texture.