I am very excited to be sharing this recipe with you today. This is one of my husband and I’s favorite desserts. And my husband (who comes from an Italian family and has had many Tiramisus in his life) says this is actually the best Tiramisu he’s ever had – true story !

This is a lesser-known regional French recipe which is popular in France, but not really outside of its borders. This is however a delicious and simple recipe that can be recreated in your own kitchen.

What is a Biscoff Tiramisu, also known as “Ch’tiramisu” ?

Strongly inspired by the Italian Tiramisu, the Ch’tiramisu is a dessert hailing from the Nord-Pas-de-Calais region in Northern France. It features fluffy cream (made from eggs, sugar and mascarpone) layered with coffee-soaked Biscoff cookies, instead of the lady fingers you find in a classic Italian Tiramisu.

Speculoos cookies are immensely popular in Northern France and Belgium. They are commonly served in local bistros with coffees and teas, and are widely enjoyed in the local cooking repertoire to flavor stew sauces or in desserts. There’s little wonder why locals one day put their own twist on Tiramisu with the use of speculoos.

Traditionally, there is no alcohol in a Ch’tiramisu. The Biscoff cookies are simply dipped into coffee before layering with the mascarpone mixture. I think this lets the flavor of these spiced cookies shine even more!

And lastly, why is it called a Ch’tiramisu, you may wonder? The locals from this region of France are nicknamed the “Ch’tis”, which helped give the name to this dessert.

What are Biscoff cookies ?

Biscoff cookies are a brand of speculoos cookies – a type of spiced short crust biscuit originating from Belgium. They were originally commercialized in 1932, by Belgian brand Lotus Bakeries under the name of Lotus Biscoff, short for «Biscuit» (Bis-) with «Coffee» (-coff). Biscoff cookies gained popularity beyond Belgium’s borders and are now widely recognized and enjoyed worldwide.

These cookies are so popular that speculoos cookies are often just referred to as “Biscoff” nowadays in North America, even when they’re from another brand.

Biscoff cookies are known for their distinctive caramelized flavor and crunchy texture. These cookies are spiced with cinnamon and brown sugar, giving them a delicious warming taste.

Ingredients you’ll need for the Biscoff Tiramisu

1. Eggs. Make sure they are at room temperature, they will be easier to beat to a firm peak (see “Audrey’s tips” at the end of the article)

2. Sugar. Opt for white sugar. I know it could be tempting to reduce the amount of sugar, but the cream won’t set as well with less sugar, so I don’t recommend doing so.

3. Mascarpone cheese. There are plenty of mascarpone brands available. One I recommend is Galbani, which is easy to find in North America and Europe.

4. Biscoff cookies. They are available in most grocery stores in North America and Europe.

5. Coffee. Drip or French-press coffee is best. Cool the coffee for at least one hour before using. I don’t recommend using espresso, as it has a stronger flavor which will overwhelm the subtle spices in this dessert.

6. Cocoa powder. Make sure you use unsweetened cocoa powder.

Frequently Asked Questions

I don’t have Biscoff cookies, can I use another brand of speculoos cookies?

Yes, of course! Biscoff is one brand of speculoos and by far the most available and well-known in Europe and in North America. But if you do happen to find another brand of speculoos cookies, feel free to use them.

Can I replace the Biscoff cookies with lady fingers?

Yes, you can, although you would basically be making a classic tiramisu. And, in my opinion, you would lose the complex flavor from the Biscoff cookies, which makes this dessert so unique.

Can I prepare this Biscoff Tiramisu in advance?

This Ch’tiramisu is even better when made in advance, allowing the texture to set and the flavors to blend. Cover each cup with plastic film and keep in the refrigerator for 2 to 3 days.

Audrey’s tips

This Biscoff Tiramisu recipe doesn’t require any difficult techniques and is pretty quick and easy to achieve. The key step however, is to make you beat the egg whites to a stiff peak, in order to create a fluffy mascarpone cream. So here are a few tips to do so.

• Choose older eggs (3 to 4 days old) and make sure they are at room temperature. Allowing older eggs to reach room temperature enhances the elasticity of their proteins, enabling them to stretch and incorporate more air during beating. Pasteurized eggs should be used if you want to be extra cautious of bacteria/salmonella.
• Make sure you use immaculate equipment while beating egg whites. A clean bowl and beater are essential, as even minimal traces of fat or egg yolk can hinder the whipping process, causing the egg whites to resist proper aeration.
• Separate eggs carefully. Make sure there are no traces of egg yolk in the whites, as even a small amount of fat from the yolk can prevent proper whipping.
• Start Slowly. Begin beating the egg whites on low or medium speed to create small bubbles. Once they start to foam, increase the speed gradually.
• Beating egg whites to stiff peaks means the egg whites are lightly glossy and stand straight up when you turn the beaters upside down. Be careful not to overbeat the whites or they will become dry and crumbly.

This recipe is made for 4 people, to be served in individual serving cups, jars or ramekins. You can easily double the recipe if you would like to serve more. 

I hope you’ll love this Biscoff Tiramisu (Ch’tiramisu) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts you may like: 

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Chocolate Mousse
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Biscoff Tiramisu (Ch’tiramisu)

Print Recipe

Serves: 4 individual cups Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

3 large eggs, at room temperature *use pasteurized eggs if you want to be extra safe*
1/4 tsp salt
1/2 cup (100g) sugar
250g mascarpone cheese, at room temperature
About 20 Biscoff cookies
1/2 cup coffee [4 fl. Oz/125 ml]
2 tbsp unsweetened cocoa powder

Instructions

Step 1 - Separate the eggs and place egg yolks and egg whites into 2 different, large mixing bowls.

Step 2 - Add the sugar to the egg yolks and whisk for about 5 minutes, until the mixture is pale and foamy. Whisk in the mascarpone and set aside.

Step 3 - Add a pinch of salt to the egg whites. With an electric beater, beat egg whites until you get a firm peak.

Step 4 - With a spatula, fold about a ¼ or less of the egg whites into the mascarpone mixture to lighten and loosen it. In three separate additions, fold in the rest of the egg whites very gently and stop mixing when just uniform. The mixture should be fluffy.

Step 5 - Take 4 clean glass cups or ramekins. One after the other, dip four Biscoff cookies in the coffee – don’t soak them but quickly dip them so they’re just wet but not soft. Lay one cookie at the bottom of each cup and gently scoop a layer of mascarpone cream on top. Repeat the process alternating layers of cookies and mascarpone cream, finishing with one layer of cream. Smooth the top with an offset spatula or the back of a spoon, if needed.

Refrigerate the Ch’tiramisu cups for at least 3-4 hours. Before serving, dust the tops with cocoa powder.

The post Biscoff Tiramisu (Ch’tiramisu) appeared first on Pardon Your French.

“Pains d’Amandes” are a coffee-time cookie favorite in Flanders. They can be found in most grocery stores and markets. They are also favorites amongst home bakers, as they are easy to make, even in large batches.

While you can find many different versions of the recipe, it almost always includes golden or brown sugar, cinnamon to flavor the dough and almonds (whole or sliced) for an extra crunchy texture.

In taste, “Pains d’Amandes” could remind one of speculoos cookies, but with the added goodness of almonds. These are very, very crunchy – which makes them somewhat addictive. They are great to dunk into a coffee or tea, or just to enjoy on their own. Their oblong shape also makes them perfect for sticking into a scoop of ice cream.

A Note on “Cassonade”

Like many regional baked goods from the French Flanders, at the northern tip of France, these Thin Spiced Almond Cookies (Pains d’Amandes) are traditionally made with “Cassonade” (brown or golden sugar). 

It is a little known fact that Cassonade is a beloved ingredient in the north of France. In the 19th century, France’s first sugar refineries established themselves around Lille, the capital of French Flanders, importing sugar cane from the French colonies, through the local port of Dunkerque. At the time, Cassonade became a common good in households, and gave cooks and bakers infinite inspiration for sugar-focused recipes. 

Still today, Cassonade holds a prominent place in Northern French cooking. It is enjoyed in popular local specialties, including la tarte au sucre (sugar pie), les gauffres fourrées au sucre (sugar-stuffed waffle cookies), and perhaps the most popular of all, Beef & Beer Carbonnade.

As far as using golden sugar (Cassonade Blonde) or brown sugar (Cassonade Brune) in this recipe, I tested it with both and found that using brown sugar gave more depth of flavor. The trials using golden sugar were delicious too, but a bit subtler in taste. I have also come across recipes that use crystal sugar or turbinado (raw) sugar – which I believe makes for an even crunchier cookie.

How to store Pains d’Amandes? 

• Store these cookies in an airtight container for up to 12 days at room temperature.
• Freeze them in airtight container for up to 3 months.

Baking notes:

• This recipe requires the cookie dough to rest and firm up in the fridge overnight, so plan accordingly.
• The first step of this recipe is to melt the butter with sugar in a saucepan. The butter should be completely melted but do not let the sugar completely melt/dissolve. Keeping sugar crystals intact will make for the signature crunch of these cookies. 
• I recommend you line up your baking sheet with parchment paper, and not silicon mats. Parchment paper will ensure the cookies turn dry and crispy, while they may not get as crispy if using a mat. 
• This recipe is easy, but the slicing of the dough into thin slices may be the only step that is a little delicate. Once taken out of the fridge, the dough will warm up and soften fast. Act quickly or you will end up with soft, thick and/or uneven slices, especially if you hit a hard almond. Make sure you use a very sharp knife (this is essential). Cut the slices with a quick and confident motion.
• Half-way through baking, the cookie slices need to be flipped. To do so, I like to use a large spatula and slide it under 2-3 cookies slices at a time and flip them. I find it easier than to slide it under each cookie one by one – they tend to fold/get misshapen when doing so.
• Along with baking sheets, you will also need a 8×8-inch (20.3×20.3cm) square pan or a 9×5-inch (22.9×12.7cm) loaf pan for this recipe.

I hope you’ll love this Thin Spiced Almond Cookies (Pains d’Amandes) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace

Thin Spiced Almond Cookies (Pains d’Amandes)

Print Recipe

Serves: Makes 60 cookie slices Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 9 voted )

Ingredients

1/2 cup  (8 tbsp/1 stick/115g) unsalted butter
1 1/3 cups (295g) packed brown sugar
1/2 teaspoon ground cinnamon
¼ tsp grated nutmeg
1/3 cup (79g/ml) water
2 1/3 cups (325g) all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 cup (85g) whole almonds (unblanched)
1/3 cup (30g) almonds slices

Instructions

Make sure to read the baking notes (above) before you start.

Step 1 - In a medium sauce pan, combine the butter, sugar, cinnamon, nutmeg and water. Place over medium heat and let melt, stirring occasionally, until the butter is all melted, but the sugar still has a grainy texture (we don’t want to melt the sugar entirely here). Immediately remove from the heat.

Step 2 - In a large mixing bowl, combine flour, salt and baking soda. Pour the sugar mixture in and stir with a wooden spoon until just incorporated. Add almonds and almond slices and stir again until just incorporated.

Step 3 - Line a 8x8-inch (20.3x20.3cm) square pan or a 9x5-inch (22.9x12.7cm) with parchment paper (bottom and sides). Press the dough into the pan and cover with plastic film. Chill overnight.

The next day, pre-heat your oven to 325°F (165°C) with a rack in the middle and line-up 2 baking sheets with parchment paper.

Step 4 - Pull the dough out of the pan, unwrap the dough and transfer onto a cutting board. It should resemble a firm block of fudge.

If you used a 8”x 8” square pan, start by slicing the square in the middle (so you have two 4”x 8” rectangles). Using a very sharp knife, slice the rectangles into 1/8-inch slices (or as thin as you can). Place slices onto baking sheets, leaving at least 1 inch space in-between each slice.

Bake (one sheet at a time) for 10 minutes, until golden underneath. Quickly flip cookies and bake 8-10 minutes until crisp-looking and golden.

Transfer cookies onto cooling rack.

Recipe adapted from Oncuisine.fr and Flo Braker’s book ‘Sweet Miniatures’. 

The post Thin Spiced Almond Cookies (Pains d’Amandes) appeared first on Pardon Your French.

The Origin of the dish.

You can assuredly feel the strong influence of Belgian Flanders in this dish, with the brown ale being used to braise the meat, instead of wine, as is usually done in the rest of French Cuisine, in the famous Beef Bourguignon for instance. The Flemish region – straddling the Franco-Belgian border – is worldwide famous for its breweries and ales – which are very often used in the local cooking repertoire.

Just like in Belgium, the Carbonnade is a very popular dish in French Flanders and you can find it served in most “Estaminets” – the name given to the local bistros that serve typical regional food and drink, in the North of France. A traditional Carbonnade is made with brown ale, beef and brown sugar. But you can find different local twists on it – like rabbit replacing beef, and local speculoos cookies being crumbled into the sauce, as a substitute for traditional brown sugar. In fact, you can find a version of a Rabbit and Speculoos Carbonnade recipe in my cookbook, “Rustic French Cooking Made Easy”.

Tips for Success:

The Beef

As with any beef stew, perhaps the most important step is to start with the right cut of beef. For a Carbonnade, choose collagen-rich cuts (known as “stewing beef”) such as shank, sirloin tip, chuck roast, and blade.

Stay away from pre-packaged chunks, which tend to turn chewy once cooked. Instead, choose one or a few large pieces (2 1/2 pounds total), and then cut them into 1 1/2 to 2-inch cubes. Try to stay true to this cut size, as the cubes will shrink slightly as they cook. Go any smaller and they won’t hold up to the hours of stewing.

The Maillard Reaction

Another key to a great Carbonnade is the proper browning of the beef. Browning occurs over medium-high heat, where the beef proteins melt with sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. Do not rush this step – it is well worth it. Work in several smallish batches. Do not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch.

The beef pieces will render juice as they cook, but if there is enough space between the them, the juice will evaporate correctly. If the pieces are too close together, the juice will surround and boil them, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come off once browned.

What beer to choose for a Carbonnade?

A Fleminsh Carbonnade relies on brown ale to build a rich, sweet and salty gravy. Traditional recipes call for a deep Belgian Trappist Ale, such as a Dubbel or a stronger Tripel, if you want to build a darker, more intense gravy. 

These Belgian Trappist ales are dark brown in colour, with subtle bitterness and fairly heavy, round bodies which makes them perfect for cooking rich, earthy stews. They have a great cereal character and sweet, caramel-like malty notes which will show well in the Carbonnade – giving it that distinct sweet and salty appeal.

My suggestions are:

• Dubbels: Westmalle Dubbel, Chimay Premiere , La Trappe Dubbel, Rochefort 6.
• Tripels: Westmalle Tripel, Chimay White, La Trappe Tripel, Achel 8.

Belgian Trappist ales are usually fairly strong (6%-8% ABV), but don’t worry – most of the alcohol evaporates during the cooking process.

The pot

To achieve this stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven.

The timing

A Carbonnade is a big dish best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but the stew cooks for 2 1/2 hours, so plan accordingly.

But do know it is even better when reheated the next day, as the flavors meld and improve overnight in the fridge.

Serving

In Flanders, a Carbonnade will typically be served with French fries on the side. I personally love to serve it with boiled baby carrots, and/or boiled potatoes or egg noodles.

Summary of cooking tips:

• Use a heavy bottomed Dutch-oven (about 6-quartz). 
• For the beef, choose a collagen-rich cut such as shank, sirloin tip, chuck roast, and blade. Cut it into 1 1/2 to 2-inch cubes. Do not rush the browning of the beef. 
• For the beer, choose a Belgian Trappist ale, such as a Dubbel or a Trippel. 

I hope you’ll love this Flemish Beef and Beer Stew (Carbonnade Flamande) recipe as much as I do! If you have any questions, please leave a comment. 

More French Stews & Braised Meats to enjoy:

• Creamy French Tarragon Chicken
• Beer-braised Spiced Pork Shanks
• Shallots and Bacon Chicken Fricassee
• Classic French Beef Bourguignon
• Classic French Coq Au Vin  Rouge
• Classic French Coq Au Vin Blanc
• Chicken Chasseur (Classic French Hunter’s Chicken) 
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 

Flemish Beef and Beer Stew (Carbonnade Flamande)

Print Recipe

Serves: 6-8 people Prep Time: 30 minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)
Salt, fresh ground black pepper to taste
4 tbsp (56g) butter, divided
2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds
3 garlic cloves, peeled, left whole but lightly crushed 
3 tbsp (23g) all-purpose flour
1 1/2 cups (12 oz bottle) Belgian Trappist Ale
1 (250ml) cup beef stock
4 sprigs fresh thyme
2 bay leaves
1 ½  tbsp (18.75g) dark brown sugar

Instructions

Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking. 

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl. 

Pre-heat your oven to 325F (163C) with a rack in the middle.

Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized. 

Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.

Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes. 

Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender. 

Before serving, adjust seasoning if needed and discard of the thyme and bay leaves. 

The post Flemish Beef and Beer Stew (Carbonnade Flamande) appeared first on Pardon Your French.

This is a simple recipe to make at home that always pleases the whole family. And so you’re well equipped to make this recipe, here are a few details on its key components: endives, Mornay sauce and ham.

Belgian Endives in Northern France

Belgian Endives, called “chicons” in the North of France and Belgium, are a star ingredient of the local cuisine and an emblem of the region. The North of France is in fact the biggest producer of endives in the world. The season for Belgian endives runs from October until May, which makes it a great produce to work with during Fall and Winter. Its pale leaves are delicate in texture and moderately bitter. They can be enjoyed raw – in salads for instance – where they taste crisp and somewhat fancy. They are also delicious cooked – boiled, braised or in a gratin – where they taste soft, juicy and mellow. This Endive and Ham Gratin is likely the most favorite way to enjoy them in France.

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce that is used not only for this classic endive gratin, but also for making a croque-monsieur, cauliflower gratin or macaroni & cheese.

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for Emmental or Gruyère at your local grocers – they are slighly more expensive but will really make the sauce! 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France. In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

More Cooking notes:

• The recipe starts by  boiling the endives for 45 minutes. After that, let them cool and gently squeeze them to drain excess water. It is very important to drain as much water as possible from them, or they will render liquid later and you will have a puddle on the bottom of your baking dish.
• You can make the Mornay sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over low-medium heat and whisk vigorously until it becomes smooth again.

I hope you’ll love this Belgian Endive and Ham Gratin (Endives au Jambon) recipe as much as I do! If you have any questions, please leave a comment! 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Belgian Endive and Ham Gratin (Endives au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 1H calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

4 large endives (175g-200g each)
1/2 tsp salt
4 slices of Parisian Ham

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
1/2 cup (50g) hard mountain cheese, grated (Emmental or Gruyere)

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender. Take the endives out and transfer into a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.

Step 2 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed (salt) and set aside.

Step 3 - Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.

Bake for 35 to 45 minutes, until bubbly. Let cool for 10-15 minutes before serving.

The post Belgian Endive and Ham Gratin (Endives au Jambon) appeared first on Pardon Your French.

So as soon as I was back in my kitchen in Canada, I started to study and compare recipes for it, recalled my memories from Lille, and developed this recipe for making easy Merveilleux at home – which includes small crisp meringue circles with the simplest chocolate cream and chocolate shavings. A simple recipe taken step-by-step to make these authentic, mouth-watering pastries from Flanders.

The story goes, the original name of this pastry was “tête-de-nègre”- meaning, in a very politically incorrect manner, “negro head”. For obvious reasons, this inappropriate name is now avoided and replaced by “Arlequin”, “Boule Choco”, or more commonly “Merveilleux” (meaning, “marvellous” in French).

Also very famous in Belgium, the typical Merveilleux is made of meringues covered in plain whipped cream, surrounded with chocolate shards and topped with a Maraschino cherry. The French variation (the one we’re doing here) is covered in chocolate cream and covered entirely with chocolate shards (and no cherry) – which makes it my personal favorite (more chocolate, and no Marashino cherry – which I am not fond of).

A Merveilleux is a flawless marriage of textures: crispy-melt-in-your-mouth meringues wrapped in fluffy chocolate cream and covered in crunchy chocolate shards.

Another thing I love about them (and why they’re so great to make at home): Merveilleux don’t need to look perfect – in fact, they should look rather rustic with a rocky surface and messy chocolate shards all over. So you don’t need to stress about your pastries being uniform and perfect. I actually think they look better when they are all unique (as long as the core components are present: two sandwiched meringues with chocolate cream).

I think they are great served in cupcake liners (they make for great hand-held desserts) or you can serve them on a plate, with a fork or a spoon. But beware, they get scrumptiously messy when eaten!

Cooking notes :

• Tips for the meringues: The use of an electric beater is strongly recommended (faster and much less tiring than by hand). Take the eggs out of the fridge at least 15 minutes before you start working with them. Make sure absolutely no egg yolk is left in the whites. Beat the whites all the way to a firm peak before you start adding the sugar.
• Tips for the chocolate shards: Use a good-quality dark or unsweetened chocolate (milk chocolate tends to melt easier and will not hold a good shape as shards). Do not rush the melting process, take it slow or the chocolate will separate.
• Tips for the whipped cream: Place the bowl and whisk(s) in the freezer 30 minutes before you start making the whipped cream.
• When all 3 of your components (meringues, chocolate shards and whipped cream) are ready to be assembled, work quickly to assemble them and place all the Merveilleux in the fridge as you go, before serving.

Merveilleux (Meringue and Chocolate Cream Sandwich Pastries)

Print Recipe

Serves: 12 Merveilleux Prep Time: 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 17 voted )

Ingredients

For the meringues (makes 24 small meringues):
½ tsp salt
4 egg whites
1 1/4 cup (250g) sugar

For the chocolate shards:
200g dark (70%) or unsweetened chocolate, melted 

For the chocolate whipped cream:
1 ¾ cup (400ml) whipping cream(35%MF)
200g unsweetened chocolate, melted

Instructions

Step 1 – Make the meringues (you can make them the day before, and keep them in an airtight container). Take the eggs out of the fridge at least 15 minutes before you start working with them. Pre-heat your oven to 250F (120C) and prepare two baking sheets lined with parchment paper.

In a large bowl, beat together the salt and egg whites to a firm peak. Keep beating and slowly sprinkle in the sugar, in 3 additions, until sugar dissolves (the peaks should still be stiff).

Transfer to a large piping bag fitted with a large star nozzle. Form rows of 1 ½ inch-circles (3.75cm) of meringues onto lined baking sheets, leaving a 1 inch space between them. Bake for 1 hour, or until the meringues are dry and peel off easily from the parchment paper. Turn the oven off, and leave to cool (in the oven) for 30 extra minutes. Unpeel all the meringues from the parchment paper and set aside.

Step 2 – Make the chocolate shards. Gently melt the chocolate over a bain-marie or in a microwave (stopping and stirring every 20 seconds).

Place a large sheet of foil (at least 16 inches long) onto a large baking sheet or large cutting board. Pour the melted chocolate all over and spread it out to a very thin layer (as thin as you can) using an offset spatula, leaving an ½ inch (1.25cm) border all around. Chill for 2 hours.

To make shards, unpeel the chocolate layer from the sheet of foil and break it into tiny pieces. Transfer to a plate and chill until you need them.

Step 3 – Make the chocolate whipped cream. Place the bowl and whisk(s) in the freezer 30 minutes before you start making the whipped cream. Gently melt the chocolate over bain-marie or in a microwave (stopping and stirring every 20 seconds). Whisk the cream to a medium-firm peak and slowly pour in the melted chocolate. Whisk until the chocolate is just incorporated and the cream is light-brown and fluffy.

Step 4 – Assemble the Merveilleux. Grab 2 small meringues; drop a large dollop of chocolate whipped cream on top of one and sandwich with the other meringue (face down). Using a spoon or offset spatula, spread more cream on the outside and the top of the sandwiched meringues to cover them all over (leave the bottom cream-free). Sprinkle and roll in chocolate shards.

Place in a cupcake liner or onto a serving plate, and chill before serving. Repeat to build the other Merveilleux. If the chocolate whipped cream softens after a while, place it in the fridge for 15 minutes.

Merveilleux are best eaten within 1 hour after assembling (the meringues tend to soften quickly once covered with cream). 

If you try this Merveilleux (Meringue and Chocolate Cream Sandwich Pastries) recipe, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

The base recipe for the meringues is adapted from Ricardo. 

The post Merveilleux (Meringue and Chocolate Cream Sandwich Pastries) appeared first on Pardon Your French.

This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more delectable if you ask me). It is usually thicker and more orange (with cheddar). It includes Dijon Mustard and Worcestershire sauce and is broiled with a healthy dose of brown ale for some malty savoriness. Surely, not a dish for the faint of heart – but oh so good.

Cooking notes:

• I used slices of a country-style loaf but you can use any bread of your liking. Pain de mie would work great here too.
• You can also add a thin slice of Parisian ham on each bread slice to turn it into a more substantial meal.
• I find that a brown ale works best for a welsh. It adds a subtle nuttiness and maltiness. If you are yearning for a deeper taste, you can opt for a stout. As a non-alcoholic substitute, milk works great.

Beer and Cheddar Welsh from Hauts-de-France

Print Recipe

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 13 minutes 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

4 slices of bread (or pain de mie)
2 tbsp (30g) Dijon Mustard
1 tbsp (15ml) Worcestershire sauce
3 cups (300g) Orange cheddar, grated
1 3/4 cup (≃400ml) Brown Ale

Instructions

Pre-heat your oven to 480°F (250°C) 

Toast the bread slices (in a toaster or in a lightly greased pan).

Sprinkle ¼ tbsp of Worcestershire sauce on each slice of toast and then spread ½ tbsp of Dijon Mustard. Lay the toasts flat in a oven-proof dish (do not overlap them).

In a medium saucepan, over medium-heat, heat up the beer and slowly whisk in the grated cheese until completely melted. 

Pour the beer + cheese mixture over the toasts (this will look like a lot of liquid, but the toasts will absorb some of it as they bake in the oven).

Bake for 10 minutes and finish off with 30 seconds under the broiler.

Enjoy immediately.

If you try this Beer and Cheddar Welsh recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

A recipe inspired 750g. 

Bon Appétit!

If you like Cheesy dishes, you might like: 

• Croque-Madame Sandwiches
• Cauliflower Ham and Cheese Gratin
• French-style Dutch Baby Pancake with Cheese and Chives

The post Beer and Cheddar Welsh from Hauts-de-France appeared first on Pardon Your French.

The Great Lille Braderie is just a few days away! This centuries-old street market is the largest one in Europe, and a time of festivities for locals and visitors. Over 2 days, the city center fills with thousands of vendors and millions of curious gawkers hoping to find antique gems and forgotten treasures. A true ode to history laden furniture, fixtures and objects – all so specific to the French lifestyle.

So, how about joining in the celebrations (in spirit) with one of the most emblematic treats of the region: the Sugar Pie from Hauts-de-France  (not to be confused with the Sugar Pie from Quebec)?

Sugar is a beloved ingredient in the North of France. In the 19th century, France’s first beet sugar refineries established themselves around Lille, importing sugar from French colonies and through the port of Dunkerque. The Vergeoise (the sugar extracted from beet) became a common good in households and supplied bakers with infinite inspiration for sugar baked goods.

Though it can come in many variations, this Sugar Pie from Hauts-de-France recipe is a thin brioche, topped with an egg-based cream and sugar, that all gets baked to golden perfection. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. This rich brioche-like pie can be enjoyed for breakfast, or as a dessert after lunch, according to tradition.

Sugar Pie from Hauts-de-France

Print Recipe

Serves: 8 Prep Time: 3 hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 8 voted )

Ingredients

For the brioche:
2 cups (250g) all-purpose flour
3 1/2 tsp (10g) dry yeast
1 large egg
¼ cup (50g) white sugar
1/4 cup (55g) unsalted butter
1/2 cup (115 ml) milk (2%)
1 pinch of salt
For topping:
¾ cup (125g) Vergeoise (or regular brown sugar)
1 egg yolk
2 tbsp (30ml) heavy cream
3 tbsp (45g) butter 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

butter (at room temperature)

Instructions

In a small sauce pan, warm up the milk (just warm, not hot) and add in 1 tablespoon of sugar and the dry yeast. Remove from heat and let sit for 5 minutes.

In a mixing bowl, mix together the flour, the rest of the sugar, the butter and the egg. Add in the milk mixture, and mix with your hands until you can shape the dough into a ball. Cover the bowl with a cloth and let rise for 1hr30min.

Spread the dough on a working surface and place it in a greased pie plate. Let rise again for 1 hour.

Preheat your oven to 370°F (190C)

Poke the dough several times with a fork. Sprinkle the vergeoise (or brown sugar) on top. Mix together the egg yolk and the cream, and pour the mixture on top. Cut the butter in tiny cubes and sprinkle them on top as well.

Bake for 30 minutes, until the pie is golden and the edges look caramelized.

This recipe is translated and adapted from the French food blog Herve Cuisine. 

The post Sugar Pie from Hauts-de-France appeared first on Pardon Your French.