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Traditional French Desserts - Yahoo Recipe Search
TastyBûche de Noël is a traditional French Christmas dessert shaped and decorated like a log. This recipe takes some time, but we promise it’s worth it. Every piece of this dessert is edible, from the sponge cake “log” to the meringue mushrooms and candied “holly.” Top it off with some powdered sugar to create a snowy effect.Food.comJalousie means shutter in French, and these traditional tarts look just like the shutters you see on houses all over France. A very easy and elegant dessert.Food and WineMatt Lewis and Renato Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, elegant French bûche de Noël (so called because it looks like a log, or bûche). To make their version, the Baked duo roll up frosted cake strips to form an enormous round, then set the dessert on its side to look like a huge tree stump. It's much tastier than a traditional bûche, because the layers are made with less egg so they're less spongy. The cake is covered with a dark chocolate frosting; the filling is infused with Baked's signature flavor, malt (both malt powder and crushed malted milk balls). More Holiday DessertsFood NetworkThis smoked cornmeal porridge in banana leaf is an imagining of what traditional Haitian pastries and desserts would be without the influence of French colonization. There are many types of labouyi in Haitian cuisine; the porridge can be made with mashed plantains, cornmeal, flour or bulgur wheat. I chose to use both cornmeal and cassava. Although the latter is not typically found in existing recipes, both were essential crops used in meals by the Taino people, the original inhabitants of Haiti. I imagine this is what one of the first Haitian desserts could have looked and tasted like. I’ve added a charcoal step to bring a bit of a smoky flavor to the porridge. It is not a traditional way to serve labouyi, but it incorporates an old cooking method while building in a little complexity to the flavor profile of the dessert. This porridge is also great for breakfast and is best eaten while still hot.AllrecipesUmm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.Food NetworkThis sweet potato pudding is a classic Haitian dessert that doesn’t have French roots. Aside from communions, Haitian culture is not particularly cake-centric; this is one of the desserts that you will reliably find at most festivities. It’s made with tropical batatas, which are white-fleshed relatives of sweet potatoes. Each family has a variation of pain patate – this one is a combination of my paternal grandma’s and my mother’s traditional versions. The recipe is customizable to your taste. If you prefer a warmer flavor, add more ginger and nutmeg. If you don’t like raisins, try another tart dried fruit. Or feel free to bake it with bananas like an upside-down cake.AllrecipesCapirotada is a traditional Mexican dessert similar to bread pudding. This dish is cooked by my mother during the holidays and mostly during Lent season.AllrecipesI am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.YummlyLight and fluffy, sweet and creamy — most of us have at least tried the delicate dessert we know as mousse. The most common flavor, of course, is chocolate, but it can take on different flavors like this white chocolate mousse. It's both an elegant dessert and it's easy to execute. If you've never made mousse before, this mousse recipe is a is an excellent introduction to the art of making dessert foam, but there are a few things you should know before you get started. ## Foam Some might call mousse the precursor to [molecular gastronomy](https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/molecular-gastronomy) based on its frothy nature. In fact, the literal translation of "mousse" from French is "foam." But this foam doesn't require high tech gadgets like a rotary evaporator — this foam is only fancy in its finished form and uses basic kitchen tools to achieve it along with some key ingredients. Mousse is sometimes made with egg yolks, but this one only uses whipped egg whites and whipped cream to make it light and airy. For both the cream and the eggs, you whip them separately with an electric mixer (either a stand mixer or a hand mixer) on high speed until soft peaks form and then you fold in melted chocolate. It might sound complicated, but once you've made it, you'll understand that there's no sorcery involved in the making of mousse magic. ## Raw Egg Whites This easy recipe does call for raw egg whites which may be a concern for some, despite the rarity of actual [salmonella contamination in commercially sold eggs](https://slate.com/technology/2014/03/salmonella-and-raw-eggs-how-ive-eaten-tons-of-cookie-dough-and-never-gotten-sick.html). If you do want to opt out of eating raw eggs (a must if you are pregnant of immunocompromised), you can use pasteurized eggs or meringue powder in this recipe to eliminate any worry. ## Melting Chocolate This recipe requires melted chocolate. You can use a microwave to melt the chocolate, but the most traditional way to do it is in a double boiler. There are specially made double boilers, but you can put together a makeshift double boiler with a heat-resistant bowl on top of a saucepan filled with a few inches of water. Just make sure the water stays at a low simmer so you don't overcook the chocolate. ## Variations And Inspiration This recipe layers the mousse with strawberries to make a cheerful Valentine's Day dessert or dinner party dessert that will hold its own. But, you can also use the mousse to build other lively desserts: _Cakes:_ This mousse can be used between layers in a layer cake, or it can be used as the filling in a simple icebox cake. _Parfaits:_ This easy white chocolate mousse is versatile enough to pair with many different textures and flavors, making it perfect for layering with crumbled vanilla wafers and strawberry jam for a slightly different version of this individual dessert. _Pie:_ This mousse can easily be spread into a pre-cooked (and fully cooled) traditional pie crust or a cookie crust for a lighter version of white-chocolate cream pie.
