As with other areas of contemporary European cooking, French culinary history is responsible for our love of a myriad of desserts - tarte Tatin, soufflé and the humble mousse, to name a few. The French dessert spectrum goes way beyond these staples, though.
This recipe collection celebrates the full breadth of French desserts. For a taste of Limousin, try Pascal Aussignac’s cherry clafoutis recipe. If you’re up for a challenge, have a go at Stephen Crane’s strawberry mille-feuille recipe - a classic patisserie dish for Summer.
Many British chefs have played with and adapted classic French desserts to incorporate flavours from further afield. Marcus Wareing creates a pineapple tarte Tatin, served with a coconut and lemongrass ice cream for a tropical take on the classic. For a dessert of flawless elegance, try Pierre Koffmann’s coffee chocolate mousse recipe, served in a coffee cup with sablé biscuits on the side.