45+ Irresistible Easter French Dessert Recipes Delight Your Guests

Easter is a time of joy, renewal, and delicious indulgence. What better way to celebrate than by drawing inspiration from the rich culinary traditions of France?

Renowned for their artistry and finesse, French desserts are a perfect choice for adding sophistication and flavor to your Easter table.

From delicate macarons to creamy tarts, there’s something for everyone in the realm of French patisserie.

In this collection of 45+ Easter French dessert recipes, you’ll find a delightful variety of treats to suit every taste.

Whether you’re hosting a lavish gathering or preparing a cozy family feast, these recipes will help you create desserts that are as beautiful as they are delicious.

Dive into this treasure trove of inspiration, and let the flavors of France elevate your Easter celebration to new heights!

45+ Irresistible Easter French Dessert Recipes Delight Your Guests

This Easter, let the magic of French desserts transform your celebration into a memorable feast.

With these 45+ recipes, you’ll have everything you need to create showstopping treats that bring together the best of tradition, creativity, and taste.

From light and fruity clafoutis to decadent éclairs and festive macarons, these desserts are sure to impress your family and guests alike.

French patisserie not only pleases the palate but also brings an artistic flair to your table, making your Easter gathering truly special.

Classic French Easter Lamb Cake (Agneau de Pâques)

The Agneau de Pâques, or Easter Lamb Cake, is a beloved French tradition that symbolizes renewal and the celebration of spring. This light, fluffy cake is typically shaped like a lamb, making it a perfect centerpiece for an Easter feast. Its simple yet delicious vanilla sponge is often flavored with a hint of citrus and decorated with powdered sugar, creating a visually stunning and tasty dessert for all ages.

Ingredients:

• 3 large eggs
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Powdered sugar for dusting
• A lamb-shaped cake mold

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a lamb-shaped cake mold.
2. In a large mixing bowl, whisk the eggs and sugar together until thick and pale.
3. Gradually add the softened butter and mix until fully incorporated.
4. Sift together the flour, baking powder, and salt, then fold them into the egg mixture gently.
5. Add the vanilla extract and lemon zest to the batter, mixing until just combined.
6. Pour the batter into the prepared lamb mold, spreading it evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the cake comes out clean.
8. Allow the cake to cool in the mold for 10 minutes before turning it out onto a wire rack to cool completely.
9. Once cooled, dust the cake with powdered sugar and serve.

The Classic French Easter Lamb Cake is a delightful and symbolic dessert that brings a sense of tradition and festivity to any Easter table. The light, airy texture of the cake pairs beautifully with the freshness of the lemon zest, and the simple powdered sugar dusting adds a festive touch. This cake will undoubtedly become a family favorite, adored by both children and adults, as it embodies the spirit of Easter in every bite.

French Easter Chocolate Mousse (Mousse au Chocolat de Pâques)

A rich and velvety French chocolate mousse, this dessert is perfect for an indulgent Easter treat. Known for its creamy texture and deep chocolate flavor, this mousse is easy to prepare and can be made in individual cups for a more elegant presentation. The recipe incorporates a touch of dark chocolate and whipped cream, creating a dessert that’s both decadent and light.

Ingredients:

• 8 ounces dark chocolate (70% cocoa), chopped
• 3 large eggs, separated
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh raspberries or chocolate shavings for garnish

Instructions:

1. In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Allow it to cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
4. Stir the egg yolks into the melted chocolate, then gently fold in the whipped cream until well combined.
5. Finally, fold in the beaten egg whites, being careful not to deflate the mousse.
6. Spoon the mousse into individual cups and refrigerate for at least 4 hours, or until set.
7. Garnish with fresh raspberries or chocolate shavings before serving.

This French Easter Chocolate Mousse is a luscious, luxurious dessert that combines the richness of dark chocolate with the lightness of whipped cream and egg whites. Its creamy texture and intense flavor make it a perfect choice for an Easter celebration. The freshness of raspberries or the elegance of chocolate shavings adds a beautiful contrast, making it both a visual and gastronomic delight. Whether served at an intimate family gathering or a grand feast, this mousse is sure to impress and satisfy every chocolate lover.

French Easter Brioche (Brioche de Pâques)

Brioche is a classic French bread known for its soft, buttery texture, and slightly sweet flavor. For Easter, a traditional Brioche de Pâques is often braided or shaped into decorative forms, like a round or oval wreath, symbolizing the joy and renewal of the season. This bread is perfect for serving alongside Easter brunch or as a sweet snack with a cup of tea.

Ingredients:

• 1/2 cup warm milk
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5 large eggs
• 1/2 cup unsalted butter, softened
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Colored sugar or candied fruits for decoration (optional)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Add the eggs, one at a time, then pour in the yeast mixture, orange zest, and vanilla extract.
3. Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.
4. Gradually add the softened butter, continuing to knead until the butter is fully incorporated and the dough is shiny and smooth.
5. Cover the dough with a clean towel and let it rise for 1–2 hours, or until doubled in size.
6. Punch the dough down and shape it into a round or oval wreath. If desired, decorate with colored sugar or candied fruits.
7. Place the dough on a baking sheet lined with parchment paper, cover, and let it rise for another 30–45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the top of the brioche with a beaten egg for a golden finish.
9. Bake for 25–30 minutes or until golden brown.
10. Allow the brioche to cool on a wire rack before serving.

The French Easter Brioche is a soft, buttery, and slightly sweet bread that captures the essence of spring and celebration. Its light texture and delicate flavor make it a perfect addition to any Easter meal, whether served as a side to savory dishes or enjoyed as a sweet treat with a cup of coffee. The braided or wreath-like shape, coupled with festive decorations, makes it a beautiful centerpiece for your Easter table. This recipe is a true testament to French baking traditions, offering a comforting and indulgent way to celebrate the holiday.

French Easter Macarons (Macarons de Pâques)

Macarons are a quintessential French delicacy, and their colorful appearance makes them a perfect treat for Easter. These almond-based cookies, with their crisp shells and chewy interiors, are filled with luscious buttercream or ganache. By incorporating pastel colors and festive flavors like lemon, pistachio, or raspberry, these Easter macarons are both a visual and culinary delight.

Ingredients for Macaron Shells:

• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• Gel food coloring (optional)

Ingredients for Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract (or other flavors like lemon or raspberry)
• Food coloring (optional)

Instructions:

1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
2. Sift the powdered sugar and almond flour together into a bowl. Discard any large bits.
3. In another bowl, beat the egg whites until frothy. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Add food coloring to the meringue if desired. Gently fold in the almond flour mixture until the batter forms ribbons when lifted.
5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets. Let the macarons sit for 30 minutes to develop a skin.
6. Bake for 14–16 minutes, then cool completely.
7. For the filling, beat butter, powdered sugar, heavy cream, and vanilla extract until smooth. Add food coloring if desired.
8. Pipe the filling onto one macaron shell and sandwich with another.
9. Store in the refrigerator for at least 24 hours before serving for optimal flavor.

French Easter Macarons are an exquisite way to add elegance and charm to your dessert spread. Their vibrant colors and delightful flavors capture the joy of spring, making them a hit with both children and adults. These bite-sized confections are not only delicious but also a fun and creative project to personalize for your Easter celebrations.

French Lemon Tart (Tarte au Citron de Pâques)

The French Lemon Tart is a bright and zesty dessert that embodies the freshness of spring. With its buttery, flaky crust and silky lemon curd filling, this tart is the epitome of sophistication and simplicity. Perfect for Easter, it adds a refreshing contrast to the rich flavors of the holiday feast and is a stunning addition to your dessert table.

Ingredients for Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons cold water

Ingredients for Filling:

• 4 large eggs
• 1 cup sugar
• 2/3 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup heavy cream

Instructions:

1. For the crust, combine flour and powdered sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
2. Add the egg yolk and water, mixing until the dough comes together. Chill for 30 minutes.
3. Roll out the dough and press it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
4. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 10 minutes. Cool completely.
5. For the filling, whisk together eggs, sugar, lemon juice, and zest in a saucepan over low heat. Add cream and cook until the mixture thickens.
6. Strain the filling into the tart shell and chill for at least 2 hours.
7. Garnish with powdered sugar or fresh berries before serving.

The French Lemon Tart is a perfect blend of tartness and sweetness, making it an ideal dessert for Easter. Its bright flavor and smooth texture bring a refreshing note to the holiday table, while its elegant presentation ensures it will be a showstopper. This tart is an excellent choice for those seeking a sophisticated yet approachable dessert.

French Easter Strawberry Charlotte (Charlotte aux Fraises de Pâques)

The Charlotte aux Fraises is a classic French dessert that exudes charm and elegance. Made with layers of ladyfingers, whipped cream, and fresh strawberries, this dessert is light, airy, and perfect for springtime celebrations like Easter. Its beautiful presentation in a mold or as individual servings makes it a centerpiece-worthy treat.

Ingredients:

• 30 ladyfingers (savoiardi biscuits)
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup strawberry jam
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish

Instructions:

1. Line the sides of a springform pan with ladyfingers, placing them vertically with the sugared side facing out.
2. Arrange a layer of ladyfingers at the base of the pan. Brush with a thin layer of strawberry jam.
3. In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the mascarpone cheese.
4. Spread a layer of the cream mixture over the ladyfingers, followed by a layer of sliced strawberries. Repeat the layers until the pan is filled, ending with cream on top.
5. Refrigerate for at least 4 hours or overnight to set.
6. Carefully remove the pan, decorate with fresh strawberries and mint leaves, and serve.

The French Easter Strawberry Charlotte is a delightful dessert that combines freshness, sweetness, and elegance. Its light, creamy layers and vibrant strawberry flavors make it a perfect choice for celebrating Easter with friends and family. This dessert not only tastes amazing but also makes a stunning visual impression, ensuring your Easter feast is both memorable and delicious.

French Opera Cake (Gâteau Opéra de Pâques)

The Opera Cake is a decadent layered dessert that combines the richness of coffee and chocolate with almond sponge cake. Its intricate design and luxurious flavors make it a standout addition to any Easter gathering. While it takes some effort to prepare, the result is a showstopping dessert that embodies French patisserie at its finest.

Ingredients for Almond Sponge Cake (Joconde):

• 6 large eggs
• 2 cups almond flour
• 2 cups powdered sugar
• 1/2 cup all-purpose flour
• 6 large egg whites
• 1/4 cup granulated sugar

Ingredients for Coffee Syrup:

• 1/2 cup brewed coffee
• 2 tablespoons sugar

Ingredients for Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 tablespoons strong brewed coffee

Ingredients for Ganache:

• 1 cup dark chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 400°F (200°C). Line baking trays with parchment paper.
2. For the sponge cake, beat eggs, almond flour, powdered sugar, and flour until smooth. In a separate bowl, whisk egg whites with granulated sugar until stiff peaks form, then fold into the almond mixture. Spread the batter evenly on trays and bake for 8–10 minutes. Cool and cut into even layers.
3. For the syrup, dissolve sugar in hot coffee and set aside.
4. For the buttercream, beat butter and powdered sugar until fluffy. Gradually add coffee until smooth.
5. For the ganache, heat cream until simmering and pour over chocolate. Stir until smooth.
6. Assemble the cake by layering sponge, brushing with coffee syrup, spreading buttercream, and repeating. Top with ganache and chill for 2 hours before slicing.
7. Decorate with gold leaf or chocolate accents for a festive touch.

French Opera Cake is a luxurious dessert that promises to impress your Easter guests. The harmonious blend of flavors and textures creates a memorable treat perfect for celebrating the joy and elegance of the season. Its intricate design reflects the beauty of French patisserie, making it an excellent centerpiece for your dessert table.

French Easter Crème Brûlée Tart (Tarte Crème Brûlée de Pâques)

Combining the creamy richness of crème brûlée with the buttery crust of a tart, this dessert is an elegant twist on a French classic. With its caramelized sugar topping and velvety custard filling, the Crème Brûlée Tart is an indulgent way to elevate your Easter dessert spread.

Ingredients for Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk

Ingredients for Filling:

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 6 large egg yolks
• 1/2 cup granulated sugar
• Extra sugar for caramelizing

Instructions:

1. Prepare the crust by mixing flour, powdered sugar, and butter until crumbly. Add egg yolk and mix until dough forms. Chill for 30 minutes.
2. Roll out the dough and line a tart pan. Prick the base and bake at 375°F (190°C) for 20 minutes. Cool completely.
3. For the filling, heat cream with the vanilla bean until steaming. In a bowl, whisk egg yolks and sugar until pale. Gradually add the hot cream while whisking.
4. Pour the mixture into the tart shell and bake at 325°F (160°C) for 40 minutes or until set. Cool and refrigerate for 2 hours.
5. Sprinkle sugar over the tart and use a blowtorch to caramelize the top.
6. Slice and serve chilled.

The French Crème Brûlée Tart combines two beloved desserts into one stunning creation. Its delicate vanilla custard and caramelized topping make it a sophisticated and satisfying treat. This tart is sure to impress your guests and add a touch of French elegance to your Easter celebrations.

French Easter Mille-Feuille (Napoleon Dessert for Easter)

The Mille-Feuille, also known as the Napoleon, is a classic French pastry composed of layers of puff pastry and creamy custard filling. For Easter, it can be beautifully decorated with pastel icing and festive designs, making it a delightful and celebratory dessert.

Ingredients:

• 1 package puff pastry sheets
• 2 cups milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Powdered sugar and pastel icing for decoration

Instructions:

1. Roll out puff pastry sheets and cut them into even rectangles. Bake at 400°F (200°C) for 15 minutes until golden and crisp. Cool completely.
2. For the custard, heat milk and sugar until steaming. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually add the hot milk mixture while whisking.
3. Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla and cool completely.
4. Layer the pastry sheets with custard, alternating until you have three layers of pastry and two layers of custard.
5. Dust the top with powdered sugar and drizzle pastel icing in decorative patterns.
6. Chill for 1 hour before slicing and serving.

The French Easter Mille-Feuille is a visually stunning and incredibly delicious dessert that embodies the refinement of French pastry. Its crisp layers and creamy filling provide a delightful contrast in texture and flavor. This dessert is a perfect centerpiece for Easter, bringing a touch of sophistication to your celebration.

French Easter Coconut Blancmange (Blancmange de Pâques à la Noix de Coco)

Blancmange, a traditional French dessert, is a delicate and creamy pudding that’s both light and flavorful. For Easter, a coconut version adds a tropical twist to this classic dish. Its silky texture and subtle sweetness make it a perfect dessert to cleanse the palate after a hearty Easter feast. Garnished with toasted coconut and fresh fruit, it’s an elegant treat.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (optional)
• Toasted coconut and fresh berries for garnish

Instructions:

1. In a saucepan, combine coconut milk, whole milk, and sugar. Heat over medium heat until steaming.
2. In a small bowl, mix cornstarch with 1/4 cup of the milk mixture to create a slurry. Gradually whisk the slurry into the saucepan.
3. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in vanilla extract and shredded coconut (if using).
5. Pour the mixture into molds or ramekins and refrigerate for at least 4 hours or until set.
6. To serve, unmold and garnish with toasted coconut and fresh berries.

French Coconut Blancmange is a refined dessert that combines simplicity with sophistication. Its smooth, creamy texture and light coconut flavor make it an excellent choice for Easter. Beautifully garnished, it adds a touch of elegance and is sure to delight guests of all ages.

French Easter Chocolate Éclairs (Éclairs au Chocolat de Pâques)

Éclairs are an iconic French pastry that never fails to impress. With their crisp choux pastry, creamy filling, and glossy chocolate glaze, they are a luxurious addition to your Easter celebrations. Customize them with pastel-colored glazes or festive designs to bring a seasonal touch to this classic dessert.

Ingredients for Choux Pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

Ingredients for Filling:

• 2 cups heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Ingredients for Glaze:

• 1/2 cup dark chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, heat water, milk, and butter until boiling. Add flour all at once and stir vigorously until the mixture pulls away from the sides of the pan. Cool slightly.
3. Add eggs one at a time, mixing well after each addition, until the dough is smooth.
4. Pipe the dough into long strips on the prepared baking sheet. Bake for 25–30 minutes until golden and crisp. Cool completely.
5. Whip cream, sugar, and vanilla until stiff peaks form. Fill the éclairs using a piping bag.
6. For the glaze, heat heavy cream and pour over chocolate. Stir until smooth, then dip the tops of the éclairs.
7. Chill for 30 minutes before serving.

French Chocolate Éclairs are a timeless dessert that brings a touch of indulgence to Easter. Their creamy filling and glossy chocolate topping make them irresistible. Personalize them for the occasion with Easter-themed decorations, and watch them disappear from the dessert table!

French Easter Berry Clafoutis (Clafoutis aux Baies de Pâques)

Clafoutis is a rustic French dessert made with fresh berries baked in a custard-like batter. Its simplicity and versatility make it an ideal choice for Easter. The sweet, tart flavor of the berries paired with the creamy batter creates a delightful treat that feels both homey and elegant.

Ingredients:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish or individual ramekins.
2. Spread the berries evenly in the dish.
3. In a bowl, whisk together eggs and sugar until pale. Add flour, milk, and vanilla extract, and whisk until smooth.
4. Pour the batter over the berries.
5. Bake for 40–45 minutes or until the custard is set and lightly golden. Cool slightly.
6. Dust with powdered sugar before serving.

French Berry Clafoutis is a beautifully simple dessert that highlights the freshness of spring berries. Its creamy texture and vibrant flavors make it a delightful choice for Easter. Easy to prepare and stunning to serve, this dessert is sure to impress while keeping the spirit of the season alive.

French Lemon Tartelette with Meringue (Tartelettes au Citron et Meringue de Pâques)

Mini lemon tarts topped with fluffy meringue are a quintessential French dessert, perfect for celebrating Easter. These tartelettes bring together a buttery tart shell, tangy lemon curd, and sweet, torched meringue, offering a delightful balance of flavors and textures. Their bright, sunny appearance symbolizes the joy and renewal of the season.

Ingredients for Tart Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup cold unsalted butter, cubed
• 1 egg yolk

Ingredients for Lemon Curd:

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup unsalted butter, cubed
• Zest of 1 lemon

Ingredients for Meringue:

• 2 large egg whites
• 1/2 cup granulated sugar

Instructions:

1. Preheat oven to 375°F (190°C). Combine flour, sugar, and butter in a food processor until crumbly. Add egg yolk and pulse until dough forms. Chill for 30 minutes.
2. Roll out dough and cut into circles to line mini tart pans. Prick the base and bake for 15–20 minutes. Cool completely.
3. For lemon curd, whisk eggs, sugar, lemon juice, and zest in a saucepan over medium heat until thickened. Remove from heat, add butter, and stir until smooth. Chill.
4. Fill tart shells with lemon curd.
5. For meringue, whisk egg whites and sugar over a double boiler until sugar dissolves. Remove from heat and beat until stiff peaks form. Pipe onto the tarts.
6. Torch the meringue for a golden finish.

These French Lemon Tartelettes with Meringue are a refreshing and elegant addition to your Easter table. Their tangy and sweet flavor profile is a delightful palate cleanser, while their sophisticated presentation will leave your guests impressed.

French Easter Raspberry Macarons (Macarons de Pâques à la Framboise)

Macarons are delicate almond meringue cookies with a crisp shell and chewy center, sandwiched with luscious fillings. This Easter version features a raspberry buttercream filling, perfect for the season. These pastel-colored macarons are as beautiful as they are delicious, embodying the artistry of French patisserie.

Ingredients for Macaron Shells:

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• Food coloring (optional)

Ingredients for Raspberry Buttercream:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 3 tablespoons raspberry puree

Instructions:

1. Sift powdered sugar and almond flour together.
2. In a clean bowl, whisk egg whites to soft peaks, then gradually add granulated sugar. Beat until stiff peaks form. Add food coloring if desired.
3. Fold the almond mixture into the meringue until it flows like lava. Pipe small circles onto a baking sheet and tap to release air bubbles. Let rest for 30 minutes to form a skin.
4. Bake at 300°F (150°C) for 15–18 minutes. Cool completely.
5. For buttercream, beat butter and powdered sugar until fluffy. Add raspberry puree and mix until smooth.
6. Pipe buttercream onto half the shells and sandwich with the other halves. Chill before serving.

French Raspberry Macarons are a delicate and sophisticated treat that will bring a touch of elegance to your Easter celebration. Their vibrant color and fruity flavor make them the perfect bite-sized dessert for spring festivities.

French Easter Strawberry Charlotte (Charlotte aux Fraises de Pâques)

The Strawberry Charlotte is a classic French dessert made with a base of ladyfingers, a creamy mousse filling, and a vibrant strawberry topping. This stunning no-bake dessert is light, refreshing, and ideal for Easter. Its delicate appearance and delightful flavors capture the essence of spring.

Ingredients:

• 20–25 ladyfingers (savoiardi)
• 2 cups fresh strawberries, hulled
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• Strawberry slices and mint leaves for garnish

Instructions:

1. Line a springform pan with ladyfingers, standing them upright around the edges and covering the base.
2. Blend strawberries and granulated sugar into a puree. Set aside.
3. Whip heavy cream, mascarpone, vanilla, and powdered sugar until stiff peaks form. Fold in half of the strawberry puree.
4. Pour the mousse into the pan over the ladyfingers and smooth the top. Chill for 4 hours or overnight.
5. Top with remaining strawberry puree and garnish with strawberry slices and mint leaves. Serve chilled.

The French Strawberry Charlotte is a light and fruity dessert that’s perfect for Easter. Its elegant presentation and refreshing flavors make it a crowd-pleaser, while the ease of preparation allows you to focus on enjoying the holiday with your loved ones.

Note: More recipes are coming soon!