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Chocolate Ganache

Submitted by: INGRIDEVOGEL

Living In: Brisbane, Queensland, Australia

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

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Crepes

Provided by: Erin Nesbit

These traditional crepes are made with eggs, milk, flour, salt and oil.

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Dessert Crepes

Submitted by: ANN57

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

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Pastry Cream

Submitted by: CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

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Almond filling is sandwiched between rounds of puff pastry to make a splendid cake with a secret inside. This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance.

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French Cookies (Belgi Galettes)

Submitted by: KSCREW

Pressed in a galette iron and cooked on the stove, these delicious brown sugar cookies are a Christmas tradition in southeast Kansas.

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Little French Fudge Cakes

Submitted by: Jocelyn

Gooey, intense little chocolate mini cakes are just waiting for your creative touch -- from fresh berries to a decadent frosting. They're bursting with bittersweet chocolate flavor.

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Far Breton

Submitted by: saning

Living In: Brugge, West-Vlaanderen, Belgium

Far Breton is a prune flan recipe from Brittany, in the northwest of France, very easy to make.

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Paris-Brest

Provided by: Kevin Ryan

I love the classics. This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty.

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Tartelettes de Framboises au Mascarpone (Raspberry Tartlets)

Submitted by: elegantcooking

Home Town: Paris, Île-De-France, France

Living In: Seattle, Washington, USA

A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!

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Basic Crepes

Submitted by: JENNYC819

No need to be intimidated -crepes are surprisingly easy. Mix simple, everyday ingredients -milk, egg, flour and the like -swirl the mix in a lightly oiled pan and fill with sweet or savory delights.

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Vanilla Crepes

Submitted by: lelainem10

Crepes are made with extra vanilla for a heavenly aroma.

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Chocolate Mousse Cake IV

Provided by: Stephanie

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!

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Creme Brulee

Submitted by: COOKALOT

It may surprise you that such few and simple ingredients, egg yolks, sugar, cream and vanilla extract, make this favorite dessert. Plan ahead. You'll need to refrigerate the custard twice before serving!

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Eclairs II

Provided by: Patty Stockton

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

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Creme Brulee II

Submitted by: BHENGEN

A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

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Authentic French Meringues

Submitted by: RANDYVH

Authentic French Meringues from a patisserie in France.

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Buche de Noel

Submitted by: TYRARACHELE

Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.

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