{"id":763062,"date":"2026-02-27T08:10:13","date_gmt":"2026-02-27T08:10:13","guid":{"rendered":"https:\/\/www.europesays.com\/fr\/763062\/"},"modified":"2026-02-27T08:10:13","modified_gmt":"2026-02-27T08:10:13","slug":"mousse-au-chocolat-creme-brulee-baba-au-rhum-les-10-desserts-preferes-des-francais-a-deguster-a-paris","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/fr\/763062\/","title":{"rendered":"Mousse au chocolat, cr\u00e8me br\u00fbl\u00e9e, baba au rhum… Les 10 desserts pr\u00e9f\u00e9r\u00e9s des Fran\u00e7ais \u00e0 d\u00e9guster \u00e0 Paris"},"content":{"rendered":"

\n LA S\u00c9LECTION DU FIGARO –<\/strong> Pour chaque recette du top 10 des douceurs les plus pris\u00e9es par les Fran\u00e7ais, d\u00e9couvrez une table ou une p\u00e2tisserie de la capitale.<\/p>\n

En f\u00e9vrier 2024, l\u2019institut CSA dressait, pour l\u2019association Cultures Sucre,\u00a0le classement des desserts pr\u00e9f\u00e9r\u00e9s des Fran\u00e7ais<\/a>. \u00c0 chaque recette du top 10, nous avons fait correspondre un restaurant ou une boutique de la capitale.<\/p>\n

La cr\u00eape de Galette<\/p>\n

Le dessert. <\/strong>C\u2019est une recette bretonne, r\u00e9alis\u00e9e avec de la farine de froment, des \u0153ufs, du sucre, du lait et du beurre noisette, qui monte sur la premi\u00e8re marche du podium, cumulant 21\u200a% des votes. H\u00e9riti\u00e8re des galettes pr\u00e9par\u00e9es d\u00e8s l\u2019Antiquit\u00e9, elle appara\u00eet apr\u00e8s sa cousine au sarrasin qui daterait du XIIIe si\u00e8cle. Et fait aujourd\u2019hui le bonheur des petits et des grands qui la pr\u00e9parent \u00e0 la maison, ou la d\u00e9vorent sur les march\u00e9s comme dans\u00a0les nombreuses cr\u00eaperies<\/a>\u00a0ouvertes partout dans l\u2019Hexagone.<\/p>\n

La cr\u00eape tarte Tatin de Galette.
\n Juliette Turrini<\/p>\n

L\u2019adresse. <\/strong>Nouvelle venue, entre la place Clichy et les Batignolles, dans le paysage cr\u00eapier de la capitale, l\u2019adresse de Hortense Beguin et Thomas Ducreux cumule prix doux, recettes originales, sourcing pointilleux (bio, direct producteur) et cadre bistrotier chaleureux\u2026<\/p>\n

\n Cet article est r\u00e9serv\u00e9 aux abonn\u00e9s. Il vous reste 92% \u00e0 d\u00e9couvrir.\n <\/p>\n

\"Le<\/p>\n

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