Recipe:• 1 cup(s) confectioners' sugar • 1 cup(s) almond flour (see Tips & Techniques) • 3 large egg whites, at room temperature • 1/2 cup(s) granulated sugar • 2 tablespoon(s) water • 2 drop(s) (or 3) red food coloring • 1/2 cup(s) seedless raspberry jamDirections:• Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.• In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.• In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240° on a candy thermometer.• In another large bowl, using clean, dry beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. Beat in the food coloring until the meringue is bright pink.• Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes.• Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let cool completely. Peel the meringues off of the parchment paper.• Spoon the jam into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a resealable sturdy plastic bag and snip off a corner. Pipe the preserves onto the flat sides of half of the meringues. Top with the remaining meringues and serve.

Recipe:• 1 cup(s) water • 6 tablespoon(s) butter or margarine • 1/4 teaspoon(s) salt • 1 cup(s) all-purpose flour • 4 large eggs • 4 ounce(s) bittersweet chocolate • 1/2 cup(s) half-and-half or light cream • 1 tablespoon(s) sugar • 1 quart(s) light vanilla ice creamDirections:• Preheat oven to 400 degrees F. Grease and flour large cookie sheet or spray it with a nonstick spray that contains flour.• In 3-quart saucepan, heat water, butter, and salt to boiling on medium until butter melts. Remove saucepan from heat. Vigorously stir in flour all at once until mixture forms ball and comes away from side of pan.• Add eggs, one at a time, beating well after each addition, until batter becomes smooth and satiny.• Drop batter by scant 1/4 cups into 10 large mounds, 2 inches apart, onto prepared cookie sheet. With fingertip moistened with water, gently smooth tops to round.• Bake 40 to 45 minutes or until puffs are a deep golden-brown. Remove cookie sheet from oven; with knife, poke hole in one side of each puff to release steam. Turn off oven. Return cookie sheet to oven and let puffs stand 10 minutes to dry out slightly. Transfer puffs to wire rack to cool completely.• Using serrated knife, slice each cooled puff horizontally in half. With fingers, remove and discard any moist dough inside.• Meanwhile, coarsely chop chocolate. In 1-quart saucepan, heat half-and-half and sugar just to boiling on medium-high. Remove saucepan from heat; add chocolate and let stand 1 minute. Whisk until smooth.• To serve, place 1 scoop ice cream in each cream puff base; replace cream puff top, then drizzle with warm chocolate sauce.

Recipe:• 1 cup(s) sugar • 2 tablespoon(s) cold water • 2 large eggs • 2 large egg whites • 3 cup(s) low-fat (1%) milk • 1 teaspoon(s) vanilla extractDirections:• Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.• In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.• In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.• Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.• To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.

Recipe:• 3/4 cup(s) heavy cream • 3 tablespoon(s) sugar • 1 1/2 ounce(s) unsweetened chocolate, finely chopped • 1/2 teaspoon(s) instant espresso powder • 2 large egg yolks • 1 teaspoon(s) vanilla extract • Whipped cream, for garnish • Chocolate shavings (optional), for garnishDirections:• Heat oven to 300 degrees F. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth.• Pour chocolate mixture into 2 (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins.• Bake 25 minutes or until almost set in centers. Remove ramekins to a wire rack; cool slightly. Serve warm and soft, or refrigerate up to 1 day. Garnish with dollops of whipped cream and chocolate shavings, if desired.Most French desserts pride themselves on being rich beyond all measure. They're ostentatious, decadent, thick, creamy, and just … man, they're just so good! There are all kinds of French desserts, of course, but these are among the top choices – and, of course, every base dessert here generally has at least a dozen different variations. What are some of your favorite French desserts? Don't forget to share the recipes!Top Image Source: weheartit.com