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  • Writer's pictureJessie Ladipo

When in Paris Nibble on These Sweet Treats

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You probably didn't know that I briefly lived in Paris, and I fell in love with the city. Paris remains one of my favorite places to visit. It is sweet on the eye, sweet on the heart, and sweet on the palate. Paris is a dessert lovers' dream. The only issue you'll have when it comes to the delightful French treats is which one to choose. To help you navigate that yummy last (and, in my opinion, the best) course, I am sharing the top desserts that you need to nibble on the next time you're in Paris. And if you have to indulge in more than one sweet a day to be able to try them all? Well, c'est la vie!

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The Tartes Aux Fruits: The tartes aux fruits are fresh fruit nestled inside a buttery and flaky pastry. The fruit sits atop a divine Chantilly cream. You can enjoy purchase the tarts in both miniature and pie sizes.

The Paris Brest: Created to celebrate a bicycle ride in 1891, you must try the delicious Paris Brest. It's a circular dessert and contains praline flavored crème and choux pastry.

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Macaron: Macarons are undeniably delicious. There are numerous flavors from which to choose. The base ingredients include meringue and almonds. Be sure to not confuse it with coconut macaroons, in which the English added the -oon to the word in the 16th century.

The Tarte Tatin: Named after the hotel where the dessert originated (Hotel Tatin), the tarte Tatin is an unusual upside-down pastry. Its ingredients include caramelized fruit made with sugar and butter. It pairs well with a bit of tart crème Fraiche.

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The Tarte Au Citron: Tarte Au Citron, better known as the lemon tart, are also very popular. Dip into the flaky pastry crust and delicious lemon filling. Contrary to popular opinion, the filling is not fruit. It is a mixture containing lemon juice, zest, eggs, and sugar.

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The Éclair: Éclairs are one of the most popular desserts in Paris. The long French choux pastry can be packed with a creamy custard or pastry cream and topped with a rich fondant. By definition, the term éclair means lightning in French. Go figure!

The Mille-Feuille: This feathery treat comes in vanilla or custard and consists of several puff pastry layers. Between each puff pastry lies an additional two layers of pastry crème. You might know the mille-feuille as a Napoleon.

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Croissant: This buttery, flaky miracle is a signature French pastry. There are so many ways to accessorize a croissant; you can use fruit, chocolate, fondant, or a compote. No matter what topping you choose, you will not be disappointed.

The Choux à La Crème: Create these lovely cream dessert using puff pastry; they swell while cooking and are hollow. The oozing core can be either whipped cream or custard. Interestingly enough, if you add chocolate to the top, it then becomes a profiterole. You can add various toppings to this pastry, from ice cream to fruit and even spun caramel.

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The Petits Four: Petit four translates to the small oven and is also known as mignardises. The fours are little bite-sized pastries; they can also be savory if you prefer. The sweet variety includes a sugary glaze atop a crispy biscuit. These pastries remain a staple of tea parties the world over.

"Paris is always a good idea," according to Audrey Hepburn, and I agree. This iconic city is lovely and offers plenty to see and do. But one of the greatest draws is French cuisine. It seems that every street corner boasts of Michelin-starred restaurants. But you need to save room for the incredible and tasty French pastries.

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