If you’re a fan of French pastries, then you know that custard is a staple ingredient in many of them. From flaky tarts to creamy eclairs, French pastry chefs have perfected the art of incorporating custard into their desserts. Whether you’re indulging in a classic mille-feuille or trying a new creation, the rich and velvety texture of custard is sure to satisfy your sweet tooth.
So, if you’re ready, let’s embark on our in-depth tour and delight in the world of French pastries together!
Classic French Pastries with Custard
Bostock, a traditional French delight hailing from Normandy, features a simple yet delectable combination. It starts with brioche bread, soaked in syrup, and adorned with almond cream and sliced almonds. The custard-like filling owes its existence to the almond cream, creating a harmonious treat. Bostock is typically savored as a breakfast item or a delightful dessert.
Cherry Clafoutis, a cherished French dessert hailing from Limousin, embodies rustic simplicity. Fresh cherries are nestled in a velvety batter, resembling custard. The custard itself comprises eggs, milk, sugar, and flour, lending a comforting texture. Served warmly and delicately dusted with powdered sugar, Cherry Clafoutis remains a timeless delight.
Crème Brûlée, a timeless French dessert dating back to the 17th century, embodies elegance and indulgence. A luscious custard infused with the essence of vanilla takes center stage, crowned with a delicate layer of caramelized sugar. Typically savored chilled, Crème Brûlée stands as a decadent treat.
Éclair, a beloved French pastry with roots tracing back to the 19th century, exudes timeless appeal. Crafted from delicate choux pastry, it cradles a delightful filling of pastry cream, crowned with a velvety coat of chocolate icing. Éclairs are cherished for their delectable combination, inviting indulgence with every bite.
Far Breton, a cherished French dessert hailing from the Brittany region, captures the essence of comfort. Prunes are gently baked within a custard-like batter, creating a harmonious fusion. The custard itself embraces a simple blend of eggs, milk, sugar, and flour, resulting in a velvety texture. Served warmly, Far Breton provides a delightful treat that epitomizes cozy indulgence.
Flan Parisien, a timeless French dessert born in the heart of Paris, embodies sophistication and flavor. Encased in a delicate shortcrust pastry, it cradles a luxurious custard infused with vanilla. Typically enjoyed chilled, Flan Parisien offers a cool and indulgent delight for the palate.
Profiteroles, timeless French pastries dating back to the 16th century, feature choux pastry filled with creamy goodness and drizzled with chocolate sauce. The pastry cream filling is a delightful blend of milk, eggs, sugar, and cornstarch.
Tarte aux Pommes
Tarte aux Pommes, a beloved French dessert with roots in Normandy, showcases a simple yet captivating combination. A flaky shortcrust pastry cradles tender apple slices and a delightful custard-like blend. The custard owes its creamy allure to a medley of eggs, cream, sugar, and flour. This warm delicacy is traditionally finished with a sprinkle of powdered sugar.
|Brioche bread, almond cream, sliced almonds, syrup
|Moist, creamy, crunchy
|Almond cream filling soaked in syrup
|Cherries, eggs, milk, sugar, flour
|Rustic, cherries in batter
|Egg yolks, sugar, cream, vanilla, caramelized sugar
|Caramelized sugar topping
|Choux pastry, pastry cream, chocolate icing
|Choux pastry filled with cream
|Prunes, eggs, milk, sugar, flour
|Baked prunes in custard-like batter
|Shortcrust pastry, vanilla custard
|Choux pastry, pastry cream, chocolate sauce
|Creamy, choux pastry
|Cream-filled pastries with chocolate sauce
|Tarte aux Pommes
|Shortcrust pastry, apple slices, custard-like blend
|Apple slices with creamy custard
Popular French Pastries with Custard
The almond croissant takes a delightful spin on the timeless classic. Its origins trace back to mid-20th century Paris, where it swiftly gained recognition as a beloved morning treat. To craft this delectable pastry, a croissant is generously filled with luscious almond cream, then adorned with delicate slices of almonds.
The fruit tart, a cherished French delicacy, is often savored during the sun-kissed summer season. Hailing from the Alsace region of France, it showcases a foundation of buttery shortcrust pastry, generously adorned with velvety vanilla custard and an array of vibrant, ripe fruits. At the heart of this delectable creation lies the irresistible vanilla custard—a harmonious blend of eggs, sugar, milk, and aromatic vanilla extract, harmonizing to create a luscious filling that perfectly complements the fresh fruit medley.
The mille-feuille, fondly referred to as the Napoleon, is an esteemed French confection crafted with delicate layers of flaky puff pastry and sumptuous pastry cream. With its roots tracing back to 19th century France, this exquisite treat has become an enduring fixture in French bakeries, captivating both locals and visitors alike. ff
Pain aux Raisins
The pain aux raisins, a delightful confection, emerges from a delightful combination of puff pastry, luscious pastry cream, and succulent raisins. Its origins trace back to 19th-century France, captivating taste buds as a beloved breakfast treat. The heart of this pastry lies within its custard, known as pastry cream, meticulously crafted from milk, sugar, eggs, and cornstarch.
The puits d’amour, affectionately referred to as the well of love, graces the realm of French pastries with its exquisite presence. Crafted from delicate puff pastry and velvety pastry cream, this delectable creation has roots reaching back to 19th-century France, where it claimed its rightful place as a beloved dessert.
The St. Honoré, an exquisite French pastry, bears the name of the esteemed patron saint of bakers and pastry chefs. Tracing its roots back to 19th century France, this delectable creation harmoniously combines layers of delicate puff pastry, choux pastry, and luscious pastry cream. The key component of this indulgence is the velvety pastry cream, a rich blend of milk, sugar, eggs, and cornstarch.
The Tarte Bourdaloue, hailing from France in the 19th century, is a beloved French pastry crafted with finesse. This delectable treat showcases a foundation of buttery shortcrust pastry, adorned with a generous layer of almond cream and delicately poached pears.
The Tart Tropezienne, a renowned French pastry, tantalizes taste buds with its marriage of brioche and luscious pastry cream. This delectable creation first emerged in the enchanting town of Saint-Tropez during the vibrant 1950s, credited to the ingenuity of a Polish pastry chef.
|Croissant, almond cream, sliced almonds
|Croissant filled with almond cream and topped with almonds
|Shortcrust pastry, vanilla custard, fruits
|Butter shortcrust pastry with vanilla custard and fruits
|Puff pastry, pastry cream
|Layers of flaky puff pastry and creamy pastry cream
|Pain aux Raisins
|Puff pastry, pastry cream, raisins
|Puff pastry with custard and succulent raisins
|Puff pastry, pastry cream
|Puff pastry filled with velvety pastry cream
|Puff pastry, choux pastry, pastry cream
|Layers of puff pastry, choux pastry, and creamy filling
|Shortcrust pastry, almond cream, poached pears
|Shortcrust pastry with almond cream and poached pears
|Brioche, pastry cream
|Brioche pastry with luscious pastry cream
Unique French Pastries with Custard
Originating from Bordeaux, canelé is a small, cylindrical pastry with a soft and tender custard center and a caramelized crust. This pastry was first created by nuns who used the leftover egg yolks from winemaking to create a dessert. Canelé was then popularized in the 18th century by the bordelais bakers. Today, canelé is a popular dessert in France and is enjoyed as a sweet treat or with a cup of coffee.
To make canelé, the pastry is baked in a special copper mold that gives it its unique shape and caramelized crust. The custard filling is made with milk, sugar, egg yolks, and vanilla, and is flavored with rum or orange blossom water.
Opéra cake is a classic French pastry that was first created in the early 1900s by the pastry chef Louis Clichy. It is a layered cake made with almond sponge cake, coffee buttercream, and chocolate ganache. The term “Opéra” comes from the cake’s similarity to the well-known Paris Opera House.
The custard in Opéra cake is found in the coffee buttercream layer. Buttercream is whipped until light and fluffy using egg yolks, sugar, butter, and coffee. The cake is then assembled with alternating layers of sponge cake, buttercream, and ganache.
|Milk, sugar, egg yolks, vanilla, rum/orange blossom water
|Soft custard center, caramelized crust
|Almond sponge cake, coffee buttercream, chocolate ganache
|Layered cake with coffee-flavored buttercream and ganache
I’m Griffin and I make my living as a freelance writer and wannabe sci fi author. Besides my obsession with words, I have a few others which may or may not include craft beer, backcountry hikes and spending time with loved ones – preferably in that order. Thanks for checking out my work and I hope you enjoy it!