Macaroons with Tofu & Mascarpone Cheese Filling by House Foods America

This classic French delicacy is combined with Japanese cooking by using tofu filling, green tea and yuzu. Inspired by House Foods America, chef Nori Sugie created this recipe to show the versatility of tofu. Great for a low-calorie sweet.

Profiteroles with Milky-Caramel Cream Filling by Angellove's Cooking

Profiteroles by chichoskitchen

A French Classic, Tarte Tartin by Patricia Turo

Stephanie Tatin was the chef in the family-run 'Hotel Tatin' and is known for first creating this dessert in 1889, and it became a French classic.

Mango Gateau with peaches and cream by Manju Nair

A Gateau is a French style sponge cake traditionally made with cream and may be a multilayered cake. I made this cake for a potluck at a friends place and everyone simply loved it... Its really simple and easy to make and the rest is your imagination :-) Inspiration is again from my friend , Ria's blog.

Cherry -almond clafoutis by charlene sherman

THIS IS A FRENCH DESSERT EASY TO MAKE AND CHERRIES ARE IN SEASON NOW AND THEN THEY ARE GONE .JUST MIX THE BATTER AND POUR OVER THE CHERRIES AND BAKE TILL BROWN.

creme caramel by Brett Ede

Strawberry and Almond Clafoutis by PreeOccupied

Some call this something in between a cake and a custard. I call it a huge baking success. I baked these Strawberry and Almond Clafoutis pronounced (kla-foo-TEE) out of nothing. Okay, not really, because I had all the ingredients at home, so it feels it was not much of a hard work.

Peach Tarte Tatin by Nina Timm

Tarte Tatin is an upside down tart with caramelized fruit inside. Traditionally tarte tatin was made with apples and the apples were caramelized in butter and sugar.

Christmas apple tart of Provence, France (Panade la table du comtat) by Marlin Rinehart

I came across this apple tart recipe in the 70's, contributed by an author in France writing about regional holiday foods of Provence. It's very simple, with few ingredients and no spice, just the pure flavors of apples and orange-flower water. The…

French Cake: Tourteau Fromager by Robert-Gilles Martineau

Tourteau Fromager is an ancient French regional Pastry/cake from Poitou Region, not to be confused with “tourtons”, which are mountain cakes.

French/Japanese Cake: Pear Madeleine by Robert-Gilles Martineau

Just discovered this intriguing little cake called Pear Madeleine by a Japanese friend. American friends would definitely find another name including the word “cupcake”! Incidentally my own mother’s name was Madeleine! Coincidence?

FRENCH DESSERT: TARTE AU CAFE/COFFEE TART by Robert-Gilles Martineau

Here is a simple but elegant cake recipe I found in my notes to please everyone in the family!

Ricotta, Orange Peels & Chocolate Tart by Robert-Gilles Martineau

Italy and France can make up for some great combinations with a little imagination. Here is a failry simple recipe that should please quite a few people as it includes cheese:

Orange & Lemon Meringue Tart by Robert-Gilles Martineau

Meringue, especially with tarts is almost a must in French patisserie. It is not as diificult as it sounds. A little method is all you need.