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Clafoutis is a baked French dessert of fruit, traditionally black cherries, [1] arranged in a buttered dish and covered with a thick flan-like batter. Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel.
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, [1] and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), [2] chocolate lava cake, or simply lava cake. [3]
In French-speaking countries a dessert of a petit gâteau with chocolate is referred to as fondant. [1] In the United States, a dessert by the name petit gâteau has been popularized by some New York City restaurants since the 1990s. It is composed of a small chocolate cake with crunchy rind and creamy filling that is conventionally served hot ...
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
The chocolate will harden after 20 minutes in the refrigerator and then you’ll have ready-made dessert fit for a New Year’s Eve party. Pralines by Dr. Jessica B. Harris Pralines are a classic ...
Chocolate marquise (French: marquise au chocolat) is a rich chocolate French dessert made with dark chocolate, butter, sugar, cocoa powder, eggs and cream. [1] It may have a connection to the Marquise de Sévigné (1626–1696). [2]
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century. [6] In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish.