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Exemplary - Pastillage with Plated Dessert

Chef Kranthi works as a Chef Instructor at Culinary Academy Of India


France is renowned for its culture and heritage. One of the most spoken about traits of France is the rich architecture and visual prowess of its cities and towns. From the Eiffel Tower to the Musée National d'Art Moderne, France is known for its bespoke sense of style. Among these buildings, one which has sentimental and functional value is the Notre Dame Cathedral.

The Notre Dame Cathedral (Paris), translated to “Our Lady of Paris” is a medieval catholic structure and that boasts an elaborate, intricate Gothic style. One of the most famous churches of France, the cathedral is located on the Île de la Cité (the heart of Paris), i.e the center of Paris. The iconic structure is roughly 800 years old and attracts millions of visitors every year.


Another important attribute of the French is their cuisine. French cuisine developed throughout the centuries influenced by its surroundings. During medieval times, French cuisine was extremely similar to Moorish Cuisine where meals were served in a timely manner with courses primarily made of spiced meats.

As time progressed, so did the recipes and food styles of France. Desserts slowly gained prominence and today, French desserts are among the most admired in the world. France is well known for its contributions to globally consumed pastry and baked items such as croissants, eclairs, macaroons, crepes, and crème brûlée.

French dessert is a major part of weddings and celebrations. A traditional french wedding replaces the cake with a ‘croquembouche’. A croquembouche, in simple words, is a conical pile of choux pastries filled with delicious pastry cream covered and bound with threads of caramel giving it a noteworthy crunchy and heavenly taste. The recipe was first made in the 17th century and ever since then, all french wedding ceremonies include the cutting of a croquembouche.


Some of the most classical and traditional French desserts that are served on all the happy occasions include:

  • Pears Belle Helene- A classic French dessert punched up with the essence of cinnamon. The ease of preparation and beautiful presentation makes this dish a great selection for dinner parties.
  • Apple Tarte Tartin- A touch of lemon zest and spice really perks up this dish.
  • Cherry Clafoutis- Also known as ‘clafouti aux cerises’, this is a version of a traditional puffed French custard cake.

Some of the other classical desserts include:

  • French Macaroons
  • Tulipes
  • Crepes
  • Faux Cake
  • Lemon Berry Savarin
  • Crème Brulee
  • Palmiers
  • Souffle
  • Tarte
  • Mocha Pots de Crème
  • Mango-Basil Vacherin
  • Crème Caramel
  • Orange Cardamon Madeleins
  • French Apple Tart
  • Berry Crepes
  • Blueberry Violet Eclairs
  • Sour Cherry Strawberry Meringue Galette
  • Café Liegeois
  • Calisson
  • Bugne

The diversity and breadth of the French cuisine served as my inspiration for my ‘Profile Photography’. The theme I chose, “Classique” means classic in French and as such, I wanted to bring the classical attributes of French food to life with my presentation. To bring it to life I created several classic desserts and monuments of France.


Dessert Name: Trio De Dessert

Recipe: Bavarian


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Egg yolk – 3 no.
Sugar – 45 g
Cooking cream – 100 ml
Flavor – 30 g
Whipped cream – 150 g
Vanilla essence – 5 ml


  • Prepare a sabayon using egg yolks, sugar, cooking cream, and vanilla essence.
  • Add the bloomed gelatin, flavor, and fold into the whipped cream.
  • Pour this mixture into a mold and refrigerate it till it sets.

Recipe: Crème Brulee


Milk – 100 ml
Cooking cream – 100 ml
Sugar – 40 g
Egg yolk – 1 no
Vanilla essence – 5 ml
Castor sugar – 10 g


  • Cook milk, cooking cream, and sugar together till the sugar is dissolved.
  • Remove from heat and allow it to cool
  • Add the egg yolk and vanilla essence.
  • Pour this mixture into a ramekin bowl.
  • Place it in a baking tray filled with water.
  • Bake it at 160-170 degrees Celsius for 20-25 minutes.
  • Refrigerate and sprinkle castor sugar. Blow torch the top.

Recipe: Opera

Jaconde sponge
Melted dark chocolate
Dessert syrup with coffee extract
French buttercream with coffee extract
Opera glaze

Ingredients: Jaconde Cake Sponge

Powdered almonds – 85 g
Confectioners’ sugar – 75 g
Flour – 25 g
Whole eggs – 120 g
Egg whites – 80 g
Sugar – 10 g
Melted butter – 30g


  • Mix the almonds, confectioners’ sugar, and flour together.
  • Add the eggs a little at a time while mixing well. Mix until smooth and light.
  • Whip the egg whites with sugar until they form firm and glossy peaks.
  • Gently fold the egg mixture into the egg whites mixture.
  • Fold in the melted butter.
  • Spread the mixture in a large baking sheet lined with parchment paper and bake at 200°C for 15 minutes.

Ingredients: French Butter Cream

Sugar – 250g
Water – 60 ml
Egg yolks – 90 g
Softened butter – 300 g
Vanilla extract – 4 ml


  • Combine the sugar and water in a saucepan. Bring it to a boil while stirring until the sugar is completely dissolved.
  • Continue to boil until the syrup reached a temperature of 115°C.
  • While the syrup is boiling beat the egg yolks with a whisk until thick and light.
  • As soon as the syrup reaches 115°C, pour it very slowly into the beaten yolks while whipping constantly.
  • Continue to beat until the mixture is completely cool and the yolk is very thick and light.
  • Whip in the butter a little at a time, as quick as possible, so that it can be absorbed by the mixture.
  • Beat in the vanilla essence.
  • If the icing is too soft, refrigerate it until is it firm enough to spread.

Ingredients: Chocolate Ganache

Heavy cream – 250 ml
Sugar – 50 g
Glucose – 50 g
Semisweet or bittersweet chocolate – 250 g


  • Heat the cream, sugar, and glucose to a boil.
  • Remove from the heat.
  • Finely chop chocolate and place in a bowl.
  • Pour the hot cream over the chocolate. Stir until the chocolate is melted and well blended with the cream.
  • Allow it to cool slightly before use. This makes a thin, shiny coating when poured over.

Ingredients: Opera Glaze

Coating chocolate – 250 g
Semisweet or bittersweet chocolate – 100 g
Peanut oil – 40 g


  • Melt both the chocolates in a hot water bath.
  • Stir in the oil.
  • Allow it to cool slightly before use. Make a thin coating that sets solid but can be cut with a hot knife.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Chef Shiladitya Dutta on June 04, 2021:

Praiseworthy Chef.

Harsh D on June 03, 2021:

dessert plating are nice,neat and clean and presentation is good

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