French desserts

Classic opera cake

 Opera cake (French: gâteau opéra) is a French cake. It is made with layers of almond sponge cake  (known as Joconde in French) soaked in coffe syrup, layered with ganache and coffee (or Grand Marnier) buttercream , and covered in a chocolate glaze. 

Profiterole

 A profiterole is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard pastry cream, ice cream, or sour cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. 

 Café liégeois 

 Café liégeois is a cold dessert of French origin, made from lightly sweetened coffe, coffee flavour ice cream and chantilly cream. One should refrigerate a large glass with the required amount of sweetened coffee, and add the ice cream and chantilly just prior to serving. Often crushed roasted coffee beans are put on top of the chantilly as decoration. 

Charlotte 

 A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. 

Macaron

 A macaron  is a sweet meringue -based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. Outside France, a typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies.

Floating island

 A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked. 

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