Classic French Dessert Recipes

Once Created For European Royalty, These Classic French Dessert Recipes Are Great

Cremes Frittes (Fried Cream Recipe)

5 eggs, 3 tablespoonfuls flour, 2 tablespoonfuls sugar, 1 pint milk, the yellow rind of 1 lemon, a little vanilla, fat enough to fry.

French dessert recipe preparation: (1) Take 3 eggs, 3 tablespoonfuls flour, 2 tablespoonfuls sugar, the zest of a lemon, or some vanilla, mix all together. (2) Add little by little and while beating, 1 pint boiling milk, till you obtain a thick pap; allow it to cook for 10 minutes, always stirring. (3) Pour this on a plate in a 1/2-inch layer and let it cool. (4) Cut the cold pap in cakes, steep them in 2 beaten eggs, roll in bread crumbs and fry. (5) Serve on napkins, with granulated sugar. Proportions for five persons.

Creme au Chocolate (Chocolate Cream Recipe)

1/2 pound chocolate, 1 quart milk, 6 tablespoonfuls sugar, 2 tablespoonfuls cornstarch, 6 yolks.

French dessert recipe preparation: (1) Break 1/2 pound chocolate and put it, while beating with a whip, in 1 quart boiling milk. (2) Mix apart 6 yolks with 6 tablespoonfuls granulated sugar in a saucepan and pour the chocolate and 2 tablespoonfuls cornstarch in while stirring. (3) Pour this cream in a buttered mold and let cook in a bain marie [double boiler] for 1/2 hour. (4) Knock out on a dish and serve iced. (5) Make a chocolate sauce as follows:

Chocolate Sauce Recipe

1/4 pound chocolate, 1 glassful water, 1 tablespoonful cornstarch, 1 glassful cream or milk, 4 yolks.

French dessert recipe preparation: (1) Melt the chocolate in 1 glassful water. (2) Place the yolks in a saucepan with 1/2 glassful cream, and warm a little; add 1 tablespoonful starch mixed with 1/3 glassful cream, and add the chocolate while stirring; warm again, but don't let boil; cool and serve with the Creme au Chocolate. For five persons.

Creme au Cafe (Coffee Cream Recipe)

Same as Creme au Chocolate, but use 4 tablespoonfuls coffee for the cream and 2 tablespoons coffee for the sauce.

One quart of milk, half a cupful of sugar, half a teaspoonful of vanilla extract, half a teaspoonful of salt, seven eggs, two tablespoonfuls of water. Put the sugar in a small frying pan and stir until a very light brown. Add the water, stir a moment longer, and mix with the milk. Beat the eggs and salt with a spoon. Add this mixture and the vanilla to the milk.

Butter a two-quart charlotte russe mold lightly, and put the custard in it. Put the mold in a basin of warm (not hot) water and bake slowly until the custard is firm in the center. It should take forty minutes; but if the oven is quite hot, it will be done in thirty minutes. Test by putting a knife down into the center, for if the custard is not milky, it is done.

Set away in a cold place until serving time. It must be ice-cold when eaten. Turn out on a flat dish, and pour caramel sauce over it.