A Table! Top 3 French Dessert Recipes

So Chic organises the French Gastronomy Week (12-18 October) with 10 participating restaurants! This delicious week is part of the Voilah! festival coordinated by the French Embassy. All the participating restaurants will offer a special Voilah! menu to enjoy a taste of France at affordable prices. To whet your appetite for this special occasion, we present 3 easy-to-cook French Dessert Recipes that everyone loves!

The crepes suzette history is an interesting one. These French crepes are said to have become common in Parisian restaurants at the turn of the twentieth century after a young waiter supposedly set the crepe suzette sauce aflame when serving the dish to the Prince of Wales.
The Prince was then said to have loved the sauce so much that he asked the sauce to be named after a companion at his table named Suzette.

Here’s what you need for 4 people:
-Crepe batter
-250g of flour
-2 tablespoons of sugar
-1/2 teaspoon of salt
-2 tablespoons of oil
-3 eggs
-1/2l of milk

Garnish:
-150g of butter
-150g icing sugar
-3 tablespoons orange liqueur
-1 orange peel

To flame:
-1 dl of orange liqueur
-1 tablespoon of sugar

-Prepare the crepes: mix the flour and half of the liquid. Add the beaten eggs in omelet. Then stir in sugar, salt, oil and the rest of the liquid.

-Prepare the filling: work the butter, without melt it to make it creamy. Stir in the icing sugar, the orange liquor. Mix well. Add the finely grated zest.

-Cook the pancakes. Garnish each pancake with a layer of orange cream. Fold each pancake in 4 and arrange them in a fan in a baking dish.

– In a small saucepan warm the liqueur. Remove the dish from the oven, sprinkle with a tablespoon of sugar. At the table, pour the lukewarm liquor over the pancakes; ignite and spoon until all the alcohol has burned.

This dessert is sold at most corner boulangeries in Paris, thick wedges that Parisians consume out of hand, especially on the street.

Here’s what you need for 4 people:
-1 puff pastry or short
-1l of semi-skimmed milk
-3 eggs
-160 g of sugar
-100 g corn flour
-2 sachets of vanilla sugar
-3 teaspoons of vanilla extract
-1/2 teaspoon vanilla powder

-Smear the mold previously buttered and floured with the pastry, prick the bottom and edges with the teeth of a fork. Refrigerate the time to prepare the filling. Preheat the oven to 180 °c.

-With an electric whisk, beat the eggs with cornstarch, vanilla extract and 125 ml of milk (taken from the liter of milk of the recipe) in a bowl.

-Pour the remaining milk into a pot, with the vanilla sugar, sugar, vanilla powder (or the vanilla bean split in half lengthwise and scraped). Bring to a boil. Pour the boiling vanilla sweet milk over the egg mixture while beating (electric whisk). Pour everything back into the pot, put back on very low heat, stirring constantly with a wooden spatula. Let the preparation simmer for a few seconds, no more.
It must be slightly thickened.

-Pour the mixture over the pastry (removing the vanilla pod if you have one). Bake for 40 minutes at 180 °c. Let cool completely before unmolding, cutting and tasting. Keep refrigerated.

A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Here’s what you need for 4 people:

For the choux pastry dough:
-25 cl of water
-125 g of flour
-60 g of butter
-1 pinch of salt
-50 g of sugar
-4 eggs

For the chocolate sauce:
-50g of chocolate
-a drizzle of milk

For the topping:
-vanilla ice cream

For the choux pastry dough:
-Put the water, butter, sugar and salt in a pot on the stove.
-Bring the water to boiling point
-Remove from the stove and pour the flour in one time.
-Mix with a wooden spoon and do not leave lumps.
-Stir the dough over the stove until it comes off the sides of the pot and forms a ball.
-Cool for a minute. Incorporate the eggs one by one.
-Shape the choux on a baking sheet lined with parchment paper.
-Bake in a hot oven at 180 ° C (th.6) for about twenty minutes.
-Once the choux get cooler, prepare your chocolate sauce. Melt the chocolate in a bain-marie with a little bit of milk (vary the quantity according to the tastes).
-To finish, cut the choux in half, garnish them with a ball of vanilla ice cream. Arrange the choux on the plates and pour the warm chocolate over them. Taste immediately.