10 Simple French Desserts Anyone Can Make Without Being a Pastry Expert
A must-visit spot for any foodie in Paris is the famed pâtisserie, where you'll find everything from rich éclairs to towering croquembouche. The art of French pastry was immortalized by Marie-Antoine Carême, the 19th-century pâtissier who elevated it to an architectural form. However, not all French desserts require such precision. In fact, when it comes to homemade sweets, locals often choose simpler yet equally scrumptious treats that anyone can whip up. These easy-to-make delights, like delicate crêpes, velvety chocolate mousse, and fruit-filled tarte tatin, are within reach even for non-professional cooks. Keep reading for some simple recipes to try at home.
Thin French Pancakes
Originating from Brittany in northwestern France, crêpes have been a beloved treat since the Middle Ages. These delicate pancakes are made from an egg-rich batter spread thinly over a hot griddle. The savory version, known as a galette complète, uses gluten-free buckwheat flour. Crêpes can be tossed high into the air and filled with everything from jam and Nutella to fresh fruit, or simply topped with sugar and a squeeze of lemon.
In France, crêpes are traditionally prepared on February 2nd, during Candlemas. Some superstitious cooks hold a gold or silver coin in one hand while flipping the crêpe with the other. If it lands perfectly on the pan on the first try, it’s said to bring good luck for the year ahead!
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Yogurt Cake (Gâteau au Yaourt)
In France, yogurt cake is as simple and beloved as Rice Krispies treats or chocolate chip cookies are in America. It’s so easy that even a child could almost make it alone. The trick? The yogurt cup doubles as your measuring cup!
This French yogurt cake recipe follows tradition by using the yogurt container itself as a measuring tool. For a truly authentic experience, measure out one pot of yogurt, one of oil, three of flour, and two of sugar. You can cut the sugar in half and switch to flavored yogurt if you prefer. For a fun twist, add a half portion of mini chocolate chips (as shown).
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Chocolate Mousse
Top with a dollop of whipped cream, or leave it as is—it's entirely up to you! The only tricky part of this indulgent recipe is the wait, as it needs five hours to set in the fridge. (Note: This recipe includes raw eggs, so we advise against consuming it if you’re pregnant, elderly, or have a compromised immune system.)
Clafoutis
Clafoutis (pronounced claw-foo-TEE) is as delightful to say as it is to eat—a rich, egg-based custard poured over fresh, seasonal fruit and baked until just set. Whether served hot or cold, and with or without powdered sugar, it’s a perfect way to savor summer’s fruits.
Originating in the Limousin region of France—home to the famous Limoges pottery—clafoutis traditionally centers on cherries. If made with any other fruit, however, it’s more accurately called a flaugnarde.
Apple Rhubarb Cake
A perfect combination of rustic and refined, this gateau vite fait (quickly-made cake) is a delightful treat for that quintessentially French tradition, le goûter.
The French are not typically big snackers: they start the day with a light breakfast of pastries or bread with jam and coffee, followed by long, leisurely lunches (even on weekdays). By dinner, they’re ready for heartier meals like beef bourguignon, finishing with cheese and perhaps fruit or yogurt. But around 4 p.m., cravings for a small snack arise, and that's when le goûter comes into play. Originally an after-school treat for children too young to wait for their 8 p.m. dinner, le goûter has become a cherished ritual for many adults as well. A slice of buttery, vanilla-infused cake topped with rhubarb, apples, and almonds makes the perfect accompaniment—whether enjoyed alone or with un petit café.
Madeleine
Another iconic treat for le goûter? The shell-shaped madeleine: a quintessential snack cake immortalized by Marcel Proust in his novel A la Recherche du Temps Perdu, where it symbolizes the deep nostalgia tied to childhood flavors. Originally from the Lorraine region of eastern France, madeleines have become a sensation in Parisian patisseries, sometimes glazed or filled with fruit, honey, or chocolate. But they're just as wonderful plain—and if you’re aiming for that Proustian moment, dip them lightly into a cup of honey-sweetened tea.
Crème Brûlée
A favorite of Amélie Poulain, made famous in the film of the same name, crème brûlée is pure perfection when made properly: a sweet, vanilla-scented custard that is gently set in the oven and chilled until smooth. Before serving, it’s topped with sugar and caramelized with a blowtorch to form that satisfying, crackly crust that begs to be broken with the tip of your spoon.
And if you don’t have a blowtorch on hand, don’t worry! Many reviewers have found that a quick trip under the broiler (carefully monitored!) will achieve the same beautiful caramelized finish.
Flourless Chocolate Lava Cake
Is there anything more tempting than a chocolate cake that reveals a molten, gooey center when you cut into it? The perfect dessert for a date night, these lava cakes are surprisingly easy to make. Just be sure to use high-quality dark chocolate to elevate the flavor of these decadent little gâteaux to a truly parfait level.
Tarte Tatin
According to legend, Stéphanie Tatin invented this now-iconic tart at the hotel she ran with her sister Caroline in the Loire Valley. One particularly hectic day, Stéphanie accidentally placed her apple tart in the oven upside down. Rather than discard it, she flipped it once it emerged, beautifully caramelized and crisp. The result was an instant hit—so much so that Paris’s Maxim's Restaurant sent a spy to steal the recipe.
While the classic tarte Tatin is made with apples, this pear variation is a delightful twist, enhanced with the warm spices of cinnamon and nutmeg, along with a generous pour of maple syrup. Plus, thanks to pre-made puff pastry, it’s incredibly easy to prepare.
Pots de Crème
Think of a pot de crème as a more refined version of pudding. It’s made by thickening a mixture of cream and half-and-half with egg yolks, sweetened with sugar, chocolate, and vanilla. Coffee adds a deep, balanced bitterness, while a pinch of salt cuts through the sweetness, keeping it from being overly rich. You can prepare these up to three days ahead of your next dinner party, and finish them with fresh berries, whipped cream, or chocolate shavings for a perfect touch. For a variation, try Chef John’s eggless recipe for Ultimate Chocolate Dessert.
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