15 Desserts That Julia Child Enjoyed The Most
Butter, chocolate, fruit, and pastry all had a way of earning genuine approval in Julia Child’s world.
Dessert was never treated like an afterthought, since sweetness offered one more chance to celebrate craft, technique, and pure pleasure at the table.
French classics mattered, yet everyday treats could still feel special when ingredients were respected and timing was right.
Warm slices, crisp crusts, silky custards, and airy cakes each brought a different kind of comfort, especially when shared with friends after a long meal.
Disclaimer: Dessert preferences and anecdotes are based on publicly available interviews, writings, and media appearances, and tastes can shift over time.
1. Gâteau Reine de Saba (Queen of Sheba Cake)
Julia once called this “the best chocolate cake you ever put in your mouth,” and honestly, who are we to argue with the queen of French cooking?
This moist chocolate almond masterpiece gets its magic from a splash of rum and ground almonds that create the most incredible texture.
The cake practically melts on your tongue, delivering intense chocolate flavor without being too heavy.
It’s the kind of dessert that makes you close your eyes and sigh happily after the first bite, which is exactly what Julia loved about it.
2. Île Flottante (Floating Island)
Picture fluffy clouds of meringue bobbing gently in a sea of vanilla custard – that’s Île Flottante, and it’s as dreamy as it sounds.
Julia adored how this classic French dessert balanced light-as-air meringue with silky crème anglaise, creating textural heaven in every spoonful.
The contrast between the sweet poached meringue and the rich custard is pure genius.
A drizzle of caramel on top adds just the right amount of drama, making this elegant dessert perfect for impressing dinner guests without breaking a sweat.
3. Tarte Tatin (Upside-Down Apple Tart)
Born from a happy kitchen accident in France, Tarte Tatin became one of Julia’s go-to desserts for good reason.
Apples get cooked in butter and sugar until they’re gloriously caramelized, then topped with pastry and flipped upside down after baking.
The result? Sticky, sweet apples sitting pretty on buttery, flaky crust that shatters perfectly with each forkful.
Julia loved serving this warm with a dollop of crème fraîche, letting the cool cream melt into the warm caramel for maximum deliciousness.
4. Chocolate Mousse (Mousseline au Chocolat)
Julia’s chocolate mousse wasn’t some wimpy, airy thing – it was serious business, packed with deep chocolate flavor and just the right amount of richness.
She believed mousse should taste intensely of chocolate while still maintaining that signature cloud-like texture that makes you want another spoonful immediately.
The secret lies in using quality chocolate and folding everything together with a gentle hand.
Serve it in pretty glasses with a dollop of whipped cream, and watch your guests’ faces light up like kids on Christmas morning.
5. Crème Caramel (Caramel Custard)
Sometimes called flan, this silky custard surrounded by liquid caramel was Julia’s idea of comfort food in dessert form.
The custard bakes gently in a water bath until it’s just set, creating that signature wobble that tells you it’s absolutely perfect.
When you flip it onto a plate, the caramel cascades down the sides like sweet, amber waterfalls.
Julia appreciated how this seemingly fancy dessert could be made ahead, making it ideal for dinner parties where you’d rather chat with guests than stress in the kitchen.
6. Chocolate Mousse Cake
Why choose between cake and mousse when you can have both?
This showstopper combines layers of chocolate cake with airy mousse, creating a dessert that’s both impressive and utterly irresistible.
Julia knew this was the kind of cake that makes people remember your dinner party for years.
The cake layers add structure while the mousse brings that melt-in-your-mouth magic.
Frost it with chocolate ganache, and you’ve got a dessert that looks like it came from a fancy French patisserie but was made with love in your own kitchen.
7. Midsummer Fruit Tart
When summer fruits are at their peak, there’s no better way to show them off than in a beautiful tart.
Julia loved piling fresh berries, peaches, and whatever looked gorgeous at the market onto a sweet pastry crust spread with pastry cream.
The combination of buttery crust, vanilla cream, and juicy fruit is summer on a plate. Each bite delivers different flavors and textures, making this tart both refreshing and satisfying.
Plus, it’s so pretty that your guests will pull out their cameras before taking a single bite.
8. Lemon Poppy Seed Cake
Bright, sunny, and packed with citrus zing, this cake brought a smile to Julia’s face every time.
The poppy seeds add little bursts of nuttiness while lemon zest and juice deliver that wake-up-your-taste-buds punch that makes this cake so addictive.
A simple glaze on top adds just enough sweetness without overwhelming the lemon flavor.
Julia appreciated how this cake worked equally well for afternoon tea or as a light dessert after a heavy meal, proving that simplicity often wins the day.
9. Bûche de Noël (Yule Log Cake)
Every Christmas, Julia would roll out this festive masterpiece that looks like an actual log but tastes like chocolate heaven.
The rolled sponge cake gets filled with buttercream, then covered in chocolate frosting that’s textured to look like tree bark – it’s edible art at its finest.
Julia loved the tradition behind this French holiday cake and the joy it brought to the table.
Sure, it takes some effort, but watching everyone ooh and ahh when you present it makes every minute worthwhile.
10. Ice Cream with Coffee Dusting
When Julia needed a quick but impressive dessert for last-minute dinner guests, she’d pull out quality vanilla ice cream and dust it with finely ground coffee.
Genius in its simplicity, this combination lets the coffee’s bitter notes play beautifully against the sweet, creamy ice cream.
The coffee adds sophistication without requiring any actual cooking, which is exactly what you want when you’re already exhausted from making dinner.
11. Brioche Tart with Crème Fraîche Custard
Julia literally called this “the best dessert I ever ate” after tasting Nancy Silverton’s creation, which is basically the highest praise possible from the culinary legend herself.
The buttery brioche base soaks up just enough custard to stay tender while the top bakes to golden perfection.
Crème fraîche gives the custard a subtle tang that keeps it from being too sweet.
One bite and you’ll understand why Julia was moved to tears – it’s that good, combining richness with lightness in a way that feels almost magical.
12. Peach Sorbet-Style Dessert
Featured in “Julia Child & More Company,” this refreshing peach creation was Julia’s answer to heavy dinners that needed a light, palate-cleansing finish.
Fresh peaches get transformed into a frozen treat that tastes like summer sunshine in frozen form, without the heaviness of ice cream.
The natural sweetness of ripe peaches means you don’t need tons of added sugar. Julia loved how this dessert let the fruit’s flavor shine through.
13. Clafoutis (Fruit Custard Bake)
Imagine a dessert that’s part custard, part pancake, studded with juicy fruit – that’s clafoutis, and Julia adored its rustic charm.
Traditionally made with cherries, this French country dessert comes together quickly, making it perfect for when unexpected guests show up and you need something impressive fast.
The batter puffs up around the fruit as it bakes, creating pockets of custardy goodness.
Serve it warm with a dusting of powdered sugar, and watch it disappear faster than you can say “magnifique!”
14. Madeleines de Commercy
These little shell-shaped cakes from the town of Commercy in France are what Proust wrote about, and Julia understood why – they’re pure nostalgia in cake form.
The slightly crispy edges give way to a tender, buttery center that tastes faintly of lemon and makes you want to dunk them in tea immediately.
Julia loved how these petite cakes looked fancy but were actually quite simple to make with the right pan.
Fresh from the oven, they’re absolutely magical, filling your kitchen with the most wonderful vanilla-butter aroma imaginable.
15. Lemon and Almond Tart (Tarte au Citron et aux Amandes)
This tart combines two of Julia’s favorite flavors – bright lemon and nutty almond – in one stunning dessert that tastes as good as it looks.
The almond paste in the filling adds richness and a subtle nutty flavor that complements the lemon’s tartness perfectly, creating balance in every bite.
A crisp pastry shell holds everything together, providing textural contrast to the smooth filling.
Julia appreciated how this tart felt elegant enough for special occasions but wasn’t so fussy that you’d stress over making it, which is basically her entire cooking philosophy in dessert form.
