French

Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of puff pasty and cream.

Simple in concept (if not in execution) and not too sweet, this sturdy gâteau Basque is suitable for any occasion or time of the day.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

Cheesy baked potatoes au gratin is the perfect cold weather comfort food and makes a great side dish for any family dinner or holiday meal.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

Strawberries and cream, but make it fancy (and in a cake).

This joconde cake is nutty and rich but still light as a sponge cake should be.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.