List of French desserts

• Baba au rhum – Cake saturated in rumPages displaying short descriptions of redirect targets
• Biscuit rose de Reims – French biscuit
• Bugnes - similar to a Beignet ^[2]
• Calisson – Traditional candy from Aix-en-Provence, eaten as part of the 13 desserts for Christmas
• Charlotte – Icebox cake
• Clafoutis – French dessert containing cherries
• Crème brûlée – Custard dessert with hard caramel top^[3]
• Crème caramel – Custard dessert with soft caramel on top
• Crêpe Suzette – French citrus and pancake dessertPages displaying short descriptions of redirect targets
• Croquembouche – French dessert
• Custard tart – Baked dessert consisting of an egg custard-filled pastry crust
• Dacquoise – Layered dessert cake
• Dariole – French pastry and dessert mold
• Dame blanche – Ice cream dessert
• Financier – Small French almond cake
• Flaugnarde – French dessert
• île flottante – Dessert of soft meringue on crème anglaise
• Galette des Rois – Type of cake associated with EpiphanyPages displaying short descriptions of redirect targets. Several regions have their own recipe
• Gâteau à la broche – Traditional Lithuanian cakePages displaying short descriptions of redirect targets
• Macaron – Sweet meringue-based confectionery
• Madeleine – Small sponge cake with a distinctive shell-like shape
• Marjolaine – Layered dessert cakePages displaying short descriptions of redirect targets
• Mousse – Soft creamy prepared food using air bubbles for texture
• Mendiant – Traditional French confectionery, eaten as part of the 13 desserts for Christmas^[4]
• Mont Blanc – Chestnut-based dessert
• Nonnette (dessert) – French gingerbread cake
• Opera cake – French almond cake with chocolate and coffee fillings
• Pain d'épices – French siced cake
• Pêche Melba – Peach and ice cream dessertPages displaying short descriptions of redirect targets
• Pièce montée – Decorative confectionery centerpiece
• Poire à la Beaujolaise – French dessert
• Poire belle Hélène – Pear and ice cream dessert
• Pot de crème – DessertPages displaying short descriptions with no spaces
• Pralines – Confection made with nuts
• Riz à l'impératrice – Rice pudding dish in French haute cuisine
• Savarin – Cake saturated in rum
• Soufflé – Egg-based baked dish
• Teurgoule – Rice pudding from Normandy
• Tuile – French wafer
• Vitréais – Breton cake
• Yule log – Traditional Christmas dessert

• 
  A floating island is a dessert consisting of meringue floating on crème anglaise.
• 
  Mendiants are a traditional French confection.
• 
  A profiterole, sometimes referred to as a cream puff in other cultures
• 
  Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.

• Beignet – French deep-fried pastry
• Bichon au citron – Puff pastry filled with lemon curd
• Canelé – French rum and vanilla pastry
• Chouquette – Petits fours originating in France
• Coussin de Lyon – Sweet pastry specialty of Lyon, France
• Croquembouche – French dessert
• Croustade – Culinary term for a crust or pie-crust of any type
• Divorcé - A pastry consisting of two choux separated by vanilla cream
• Éclair – Cream-filled pastry^[6]
• Gougère – French savory pastry puff with cheese
• Jésuite – French pastry
• Mille-feuille – French pastry
• Norman Tart – French almond dessertPages displaying short descriptions of redirect targets
• Paris–Brest – French pastry
• Petit four – French confection
• Profiterole – Cream-filled pastry
• Puits d'amour – French pâtisserie filled with cream or jelly
• Religieuse – Cream-filled pastry
• St. Honoré cake – French pastry dessert
• Tarte conversation – French pastryPages displaying short descriptions of redirect targets
• Tarte Tatin – Caramelised fruit tart
• Tarte des Alpes – Pastry originating from the southern Alps
• Tarte Tropézienne – French dessert pastryPages displaying short descriptions of redirect targets

• 
  Éclairs at a bakery in Paris
• 
  Madeleine cake is a traditional small cake from Commercy and Liverdun.
• 
  Traditionally, a mille-feuille pastry is made up of three layers of puff pastry, and two layers of crème pâtissière.
• 
  Le Vitréais is a pastry from Vitré, Brittany.

Viennoiserie are neither a bread or a pastry, and are made using a yeasted dough.

• Croissant – Crescent-shaped viennoiserie pastry
• Pain au chocolat – French viennoiserie (also called Chocolatine in the South part of France)
• Pain aux raisins – French viennoiserie with raisins
• Brioche - a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Many variations exist
• Brioche Chinois - a Brioche filled with pastry cream.^[7]
• Chausson aux pommes – French viennoiserie filled with applesauce
• Chausson napolitain ou chausson italien
• Cougnou (Belgique et nord de la France)
• Danoise
• Kouign-amann – Breton pastry
• Gosette
• Oranais
• Pain au lait
• Pain suisse
• Palmier – French pastry
• Sacristain
• Zakari

• Cuisine
• List of desserts
• List of French cheeses
• List of French dishes § Common desserts and pastries
• Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).
• Feuilletine, an ingredient of French confectionery, made from crisped crêpes