10 Cakes And Pastries You Need To Try In France

The patisserie capital of the globe, France is known the world over for its delightfully decadent pastries and cakes. Many of the recipes have been perfected over centuries, with the passion and dedication of hundreds of French confectioners behind them. A trip to France just wouldn’t be complete without sampling some of the country’s best delicacies. Here are 10 cakes and pastries you need to try. 

Macaron

Not to be confused with a macaroon, the French macaron is a bite-sized, meringue based confection with a ganache, buttercream or jam filling. First invented in 1793, these colourful little sweets saw a huge boom in popularity in recent years. Paris’s Ladurée chain are one of the most well-known producers of macarons, selling 15,000 of the double-decker variety every single day. But you needn’t go to Paris to try this melt-in-the-mouth treat. Patisseries all over France serve their own versions of the macaron, often shown off in brightly coloured displays in their shop windows.

Croissant

Chances are, you’ve eaten your fair share of croissants already, but this list wouldn’t be complete without a mention of this flaky breakfast favourite. A historical pastry supposedly brought to France by Marie Antoinette, the humble croissant has since spawned a range of twists on the classic, from the artery-clogging cronut to the frankly ludicrous cruffin. Still a staple of the country’s diet to this day, there’s no denying that croissants taste better in France. Simply put, they don’t go easy on the butter, and your French holiday breakfasts won’t be complete without one.

Canelé

Canelé fare from the city of Bordeaux, and are instantly recognisable for their miniature, bundt-like appearance. These deceptively tricky pastries are dainty and delicate, with a soft custard middle and a caramel crust. Flavoured with rum and vanilla, canelé have a delightfully sweet aroma, and are just as beautiful to look at as they are to eat. Canelé are widely available across France and can be purchased in a range of sizes. They are eaten on a variety of occasions, for breakfast, as a snack, or as a dessert with a generous topping of chantilly cream.

Eclair

Éclair translates as a ‘flash of lightning’, so-called because of how quickly these indulgent pastries are eaten. With a choux pastry outside, fresh cream middle and a rich icing on top, it’s easy to see why. This popular treat has made its way around the globe, but a genuine French éclair is not to be missed. You’ll find them in almost every pastry shop in the country, usually in a range of flavours, running the gamut from chestnut to green tea.

Mille Feuille

With its layers of flaky pastry and perfectly piped crème pâtissière, the mille feuille is a true French classic with a mysterious history behind it. It’s thought to date back to the 1600’s, where elements of the recipe can be found in early cookbooks, though its exact origins are unknown. The classic mille feuille is simply topped with a light vanilla icing and dusting of confectioner’s sugar, although modern variations can include fresh fruit, chocolate or hints of caramel. Simply flavoured and with a mouthwatering texture, it’s almost impossible to eat this old school pastry with elegance. But as they say, when in France…

Paris-Brest

Another marvel made in choux pastry, the Paris-Brest is a round dessert first made in 1910 by pastry chef Louis Durand. The idea came about following a request from the organiser of a bicycle race between, you guessed it Paris and Brest, to create a pastry to commemorate the event. Its large, ring shape represents the bicycle wheel, with a decadent praline crème au beurre filling that would satisfy even the most weary of cyclists. It may not be the prettiest pastry on this list, but its long-lasting appeal has made it one of the most popular desserts in the country.

Opera Cake

Chocolate and coffee are a match made in heaven, and never more so when combined in the form of a neat and glossy Opera Cake. This is another recipe that goes back a long way, with conflicting opinions about who made it first. Whatever its origins, this layered cake remains a symbol of French sophistication and flair. The Opera Cake comprises three layers of almond flavoured sponge soaked in coffee syrup, each smothered with a coffee buttercream and a smooth blanket of ganache, topped with a silky chocolate glaze. 

Flan Pâtissier

The French take on a custard tart, this filling flan can be found in almost every boulangerie across the country. Simple, rich and delicious, Flan Pâtissier is made with a (usually) puff pastry base and a vanilla-infused custard filling. Baked in the oven, the Flan Pâtissier develops a dark golden top concealing its smooth middle. Often seen being eaten in generous wedges straight from the hand, it’s an everyday pastry with a sweet and comforting kick.

Galette des Rois

The Galette des Rois is a celebration cake eaten in thousands of French homes every January 6th. Translated as ‘King’s tart’, tradition states that if you find the tiny figurine in your slice, you’ll become king (or queen) for the night and all other guests must bend to your every whim. The dish is made from buttery pastry that encases a sweet frangipane filling, aesthetically more like a pie than a tart. A central part of French Christmas cuisine, admittedly you’ll only get to try this traditional treat once a year, but if you get the chance don’t pass it up.

Madeleine

Known for their distinctive shell-like shape, these light and airy cakes are synonymous with France, and were famously one of Marcel Proust’s favourite confections. They might look plain, but Madeleine’s have a huge cultural significance and are a staple of every French ‘goûter’, or afternoon tea. Made using a basic cake batter, Madeleine’s are subtly flavoured, sometimes with the addition of sharp lemon zest or the pleasing aroma of finely ground almond.

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