As pretty as a picture and just as delicious, these eclairs won't fail to impress.

“Canelés are a traditional pastry from the Bordeaux region of France and are traditionally baked in little copper moulds specific to this pastry. The outside of the pastry is nicely browned and caramelised, and the inside remains soft and custard-like. They are best when eaten the day they are made.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier

A classic French delight which is easy to make and delivers every time. We chose to flavour them with lemon but there are endless options. I love to add frozen raspberries to a plain batter and sprinkle some flaked almonds over the top before baking.  You’ll need a 12-hole friand mould.

Peruvian chef Alejandro Saravia shares a fusion take on the classic French dessert.

How do millionaire's eat their eclairs? Sandwiched with dulce de leche and topped with gold leaf, of course.

A classic of French cookery, madeleines are delicate sponge cakes traditionally made in a special pan with shell-shaped molds. Families such as the Crawleys, seasoned travelers to France as they are, would have known them well. They’re served in season 1, when Matthew is still coming to terms with having a valet to serve him and helps himself to them, much to Molesley’s chagrin. Quick and easy to make, they were perfect for delicate, feminine afternoon teas but were also suitable for late-night snacking, and often filled the biscuit jars kept by Mary, Edith, and Sybil’s beds. This is an edited extract from The Official Downton Abbey Cookbook by Annie Gray, Published by Weldon Owen, RRP AU$55.00.

Win hearts (and minds) with this irresistible dessert that's perfect as the finishing touch to your romantic Valentine's Day dinner. This recipe originally featured in our new cookbook, At Our Table, ABC Books.

These salted peanut scrolls are the perfect baked dessert idea for weekend entertaining, or even as a family-friendly afternoon tea. Featuring a truly irresistible cream cheese frosting, don’t expect there to be any left over. You’ll need a rectangle plastic tub and a large metal baking dish or tray. Begin this recipe at least 3½ hours ahead.

This is an edited extract from Dessert Person by Claire Saffitz, (Clarkson Potter/Publications, $61.99). Photography by Alex Lau.

Channel your inner French persona with this delectable French apple tart recipe.

“As a good Italian, I love my coffee. And so I thought, why don’t I combine everyone’s favourite – a classic coffee flavoured tiramisu – with something else very well-known, like a choux pastry? Bingo! Tiramichoux.” – Chef Orazio D'Elia, Mia Dolci Italiani.

“During the day, as you wander the maze of little streets that make up the Marrakesh medina, you will wind up in Jemaa El Fna square, and when you do, you’ll need a coffee and a pastry. Head around the back of Café de France to Al Jawda, on Rue de la Liberté. It’s a sophisticated patisserie, filled with a fabulous array of sweet treats: coconut cookies, macaroons, date-filled makroots and stunning mille-feuille. My version is slightly more modern, flavoured with pomegranate and rosewater, and made with a mascarpone cream instead of custard. This really is a stunning centrepiece for afternoon tea or a swanky dinner party,” says John. This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.

Sweet mascarpone combined with tart strawberries and sticky toffee make for an excellent afternoon or morning tea treat.

Go for looks and flavour with this summery berry pastry concoction.

Chef Jake Kellie shares his take on a classic French dessert, best enjoyed on the day they're made.