The beautiful French desserts | History of French desserts

French desserts are renowned for their elegance, variety, and deliciousness. They are the result of centuries of culinary innovation, artistic expression, and cultural exchange. From fruit-based treats to creamy custards, from flaky pastries to decadent chocolates, French desserts have something for everyone.

The origins of French desserts can be traced back to the Middle Ages and the Renaissance, when cooks experimented with different ingredients and techniques to create entremets, dishes that were served between main courses. These could be either sweet or savory, and often included fruits, cheese, nuts, honey, and spices. Some of the earliest French desserts were based on these entremets, such as tarte Tatin (a caramelized apple tart), clafoutis (a cherry custard cake), and nougat (a chewy candy made with almonds and honey)1.

However, it was not until the 17th century that the word “dessert” emerged, derived from the French verb “desservir”, meaning “to clear the table”. Etiquette dictated that napkins and tablecloths be changed before the final course, which at the time was a delicate fruit course. The fruit course was also known as “le fruit” in a courtly context, but the bourgeois renamed it “dessert”. After the French Revolution, the aristocratic “fruit” was fully replaced by "dessert"2.

The 17th and 18th centuries were also the golden age of French pastry making, as chefs perfected their craft and created new recipes and techniques. Some of the most famous pastry chefs of this period were François Massialot, who wrote one of the first cookbooks dedicated to desserts; Antoine Carême, who invented puff pastry and mille-feuille (a layered pastry with cream and jam); and Marie-Antoine Carême, who created éclairs (choux pastries filled with cream and topped with chocolate) and croquembouche (a tower of cream puffs held together by caramel)1.

French desserts were typically made from cream, custard, and fruit, and often featured chocolate, vanilla, almond, lemon, and orange flavors. Some of the most popular French desserts of this period were crème brûlée (a custard with a caramelized sugar crust), mousse au chocolat (a whipped chocolate cream), profiteroles (choux pastries filled with ice cream and drizzled with chocolate sauce), and macarons (meringue cookies sandwiched with ganache or jam)1.

The 19th and 20th centuries saw more changes and innovations in French dessert making, as technology and trade opened up more possibilities for ingredients and equipment. Sugar became more affordable and accessible, allowing for more elaborate decorations and sculptures. Refrigeration enabled the creation of frozen desserts such as sorbet (a frozen fruit puree), glace (a frozen custard), and vacherin (a meringue shell filled with ice cream). New ingredients such as coffee, cocoa, exotic fruits, and liqueurs added more flavors and diversity to French desserts1.

Some of the most notable French desserts of this period were tarte Bourdaloue (an almond tart with pears), baba au rhum (a yeast cake soaked in rum syrup), opéra (a layered cake with coffee buttercream and chocolate ganache), île flottante (a floating island of meringue on a pool of custard), crêpes Suzette (thin pancakes flambéed with orange liqueur), and kouign amann (a buttery Breton cake)13.

Today, French desserts are still enjoyed and admired all over the world. They are a testament to the creativity, skill, and passion of French pastry chefs throughout history. They are also a reflection of the rich and diverse culture of France, which has influenced and been influenced by other cuisines and traditions. Whether you prefer a simple fruit tart or a complex chocolate cake, there is a French dessert for you.