Unlike classic blueberry cakes, this one has a light, moist crumb (thanks to whipped egg whites), a crackly sugar crust, and the charm of an old-world recipe passed down through generations.

A slice of the Pyrenees in your kitchen

If you’ve been around this blog for a while, you already know how much I love rustic, regional French desserts. These lesser-known recipes are often simple, cozy, and full of character—made with everyday ingredients and rooted in local tradition.

Today’s recipe is just that: a comforting blueberry cake from the Pyrenees mountains, where wild blueberries grow in abundance each summer, and food is all about warmth and simplicity. This one is called Tourte aux Myrtilles, and it’s as charming as it sounds.

Whether you’re curious about the name or just here for a new take on blueberry cake, this rustic French dessert brings a taste of the French mountains to your table. It’s light, moist, and deeply satisfying—perfect with coffee or tea, and even better the next day.

If you love old-world baking with a European soul, this one’s for you. Enjoy! 

What Is Tourte aux Myrtilles?

Tourte aux Myrtilles is a lesser-known French cake from the Pyrenees mountains, in the southwest of France. This cake is a summer staple—served at inns, mountain cabins and family tables during blueberry season. Tourte aux Myrtilles literally means “blueberry cake,” but it’s much more than that.

It’s:

• Light but rich (thanks to whipped egg whites and a bit of rum)
• Not overly sweet, allowing the blueberries to shine
• Topped with pearl sugar, for that classic French crunchy top

A Traditional Tourte Aux Myrtilles is usually baked in a scalloped brioche pan in France. These pans are hard to find in the US/Canada so I adapted the recipe to be made in a classic Bundt Pan. The result is just as authentic: light, airy and with a delicious sugar crust on top.

This is the kind of cake that feels rustic and refined at the same time—the perfect summer dessert.

Ingredients for a French-Style Blueberry Bundt Cake

This cake is easy to make, and most ingredients are pantry staples. Here’s what you need to make it:

1. Sugar: we’re using ¾ cup (150g) for this cake recipe. I lowered the amount of sugar found in most Tourte Aux Myrtilles recipes I saw online and in books, and I think this is definitely sweet enough.
2. Eggs: you’ll need three large eggs for this recipe. The three egg yolks bring moisture while the three eggs whites, whipped separately, create an airy, sponge-like texture. 
3. Vanilla extract: a hint of vanilla extract brings depth of flavor.
4. Butter: the butter creates a rich, flavorful cake crumb. It is to be soft when added to the batter, so take the butter out of your fridge at least 2 hours before starting.
5. Milk: the milk helps creates a moist, bouncy cake texture. Choose whole milk or 2% mf – avoid skim or lactose free milk.
6. Flour: all-purpose flour is the way to go for this cake. I don’t recommend any other flours and have only tested this recipe as is.
7. Baking staples: you’ll need salt, baking soda and baking powder.
8. Rum : we’re using ¼ cup (60ml) of dark rum here. This provides the cake such a distinctive flavor.
9. Fresh blueberries: this cake recipe includes 200g of fresh blueberries, which burst in every bite.
10. Sugar: just before baking, the cake gets topped with both white sugar and pearl sugar. This is what creates its signature crunchy, sugary top.

How to Make Rustic French Blueberry Cake

This cake comes together in a few easy steps. Here is an overview. You can then head to the recipe card at the bottom of the article for the full ingredient list and instructions.

1. Whisk the wet ingredients first. In a large mixing bowl, whisk together the sugar, egg yolks, and vanilla. You then mix in the softened butter, followed by the milk.
2. Combine dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. You then add the dry mix to the wet ingredients, stirring just until combined. You finally fold in the rum and blueberries.
3. Whip egg whites. In a clean bowl, whip the egg whites to firm peaks and gently fold them into the batter.
4. Pour and bake. Pour the batter into a greased bundt pan. Scatter the remaining blueberries on top and sprinkle with white sugar and pearl sugar. Bake for about 1 hour and 10 minutes.

FAQs about this French Blueberry Cake

Can I use frozen blueberries?

Yes! Just make sure they are well thawed and drained. When using thawed blueberries, I also like to toss them in a little flour beforehand to prevent them from sinking to the bottom of the cake.

What’s the difference between this and a regular blueberry cake?

This one is lighter, less sweet, and uniquely French—with whipped egg whites, a touch of rum, and pearl sugar on top.

What if I don’t have rum?

You can substitute with cognac. As an alcohol-free option, you substitute with milk – so you’ll use just a little more than  1/2 cup (140ml) of milk total. The flavor will be different (and less robust) but still delicious.

Can I bake this in a loaf or round pan?

Yes. A bundt pan is best for visual appeal, but a 9-inch round cake pan works just as well. Adjust baking time slightly – you may need about 10 more minutes.

Love rustic French Desserts? Try these next:

• Alsatian Blueberry Tart 
• French Plum Tart
• Classic Cherry Clafoutis 
• Walnut Coffee Cake from Grenoble
• French-style Cherry Cake
• Apricot Frangipane Tart
• Gâteau Basque (Basque Cake with pastry cream)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

Blueberry Bundt Cake (Tourte aux Myrtilles)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5

( 9 voted )

Ingredients

¾ cup (150g) white sugar
3 large eggs at room temperature, yolks and whites separated
1 tsp vanilla extract
1/3 cup (75g) butter, at room temperature
1/3 cup (80ml) milk (whole or 2% mf), at room temperature
2 cups (250g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
¼ cup (60ml) dark rum
1⅓ cups (7oz/200g) fresh blueberries
1 tbsp (12,5g) white sugar
¼ cup pearl sugar

Instructions

• In a large mixing bowl, combine the sugar, egg yolks and vanilla extract. Whisk until lighter in color and fluffy. Add the soft butter (room temperature) and whisk. Add the milk and whisk. The texture is lumpy, this is normal.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Whisk in the dry ingredients to the wet, stop whisking when just incorporated. Switch to a spatula and fold in the rum. Finally, gently fold in the blueberries (keep a few for topping).
• In a clean bowl, whip the egg whites to firm peaks. Gently fold them into the batter, in four separate additions, to keep the mixture light and airy as much as possible.
• Preheat your oven to 160°C (325°F) with a rack in the middle. Grease and flour a bundt pan. Pour the batter in and top with the remaining blueberries. Sprinkle evenly with white sugar and the pearl sugar (this creates the crunchy top).  
• Bake the cake for 1h10, or until golden on top and a knife inserted in the middle comes out clean.
• Transfer to a cooling rack and cool for 15 minutes before unmoulding and transferring onto a plate.

The post Blueberry Bundt Cake (Tourte aux Myrtilles) appeared first on Pardon Your French.

Rural origins

Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France. Its recipe varied from one farm to the other, following the seasons, the produces found in the gardens and meat available in the salting tubs.  Eventually, the making of Garbure soup became more popular and adopted by all home cooks, not only farmers. Its recipe remains quite adaptable but always includes: cabbage, beans, potatoes, seasonal vegetables if available, and smoked or confied meat. 

The making of a Garbure is best suited for weekends, when you can devote a few hours to being home. It requires time but not necessarily a lot of efforts. The recipe starts the day before with soaking the white beans overnight in a bowl of water. The day of, the cooking of the soup takes up to 4 hours, but this only includes about 30 minutes of active time. For the rest, you can simply keep an eye on the simmering pot, while going on with your other leisurely activities.

The Broth

A great Garbure starts with building a good broth. No store-bought stock in this case! The broth is made from scratch by simmering a clove-poked onion, herbs and a whole smoked ham hock for one hour. As the hock cooks, its collagen and fat melt into the broth, imparting a rich and smokey flavor unique to this meat cut.

The White beans

World-famous Tarbais Beans (“Haricots Tarbais”) are traditionally used in the preparation of a Garbure. These white beans grown in the South West region of France are beloved for their paper-thin skin, melty flesh and great resistance to cooking. They are very popular in the South of France and the base of many local recipes, including the Cassoulet.

Since Tarbais beans are harder to find in North America, you can use any good-quality white beans. Dried beans, and not canned, are the way to go for this recipe. We want the beans to soak up all the flavor from the broth while they cook yet still hold their shape – while canned beans will likely end up mushy.

The Cabbage

Like most mountain cooking, this Garbure was born from a need to adapt to the region’s climate and altitude. In the Pyreenees mountains, locals would make due with what can only grow at high altitude; in this case, potatoes and sturdy cabbages. Savoy Cabbage is at peak in the Winter, and is especially great used in soups as it doesn’t turn into mush but retain a firm texture when cooked. 

Landes-Style Garbure, with duck confit.

This recipe which only includes ham is often associated with the Béarn region. This version is the oldest one, anchored in the tradition of simple, affordable peasant food. But if you travel today to the Landes, often referred to as France’s duck country, chances are you will be served a fancier version of the Garbure, including both ham and duck confit.

You can purchase duck confit in most grocery stores, usually sold vacuum-packed or in sealed jars. And if you wish to make your own duck confit, know that it is probably easier than what you think! You can find an authentic homemade duck confit recipe in my cookbook “Rustic French Cooking Made Easy“, or opt for this short-cut duck confit recipe video. 

If you wish to include duck confit in this recipe, four pieces will be enough. Simply sear the duck pieces in a pan to crisp up the skin and serve each bowl of Garbure topped up with a piece of confit. Because the duck provides additional meat, you can use a smaller piece of ham hock (about 1.5 to 2lbs) to keep a good meat-vegetable ratio.

Cooking notes: 

• Whole Smoked Ham Hocks can be purchased in most grocery stores, often vacuum-packed, or butcher shops. 
• Because Smoked Ham Hock has an assertive salty flavor, be careful not to over-salt the broth. 
• Take the time to blanch the cabbage before adding it to the soup. Blanching the cabbage will clean and soften the leaves, while keeping the flavor and nutritional value. It will also make the cabbage easier to digest. 
• I love to use Russet Potatoes,  also known as Idaho potatoes in North America, for making a Garbure. Once cooked, they have a fluffy flesh that enhances the “creamy”, thick texture of the soup. 
• This is a great dish for feeding a large table (+8 people), or to keep in the fridge for leftovers for the next 2 or 3 days. In fact, some say a Garbure is even better reheated the next day!

I hope you’ll love this Smoked Ham Hock Bean Cabbage Soup (Garbure) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Classic French Lentil Soup
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Smocked Ham Hock Bean Cabbage Soup (Garbure)

Print Recipe

Serves: 8-12 Prep Time: 45 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

8 ounces (225g) dried white beans
2.5lbs (1.15kg) Smoked Ham Hock
1 large onion, peeled
8-10 cloves (the spice, not cloves of garlic)
1 celeri branch
4 bay leaves
4-5 thyme sprigs
3 1/2 tbsp (50g) duck fat (or butter)
2 garlic cloves, crushed
2 large carrots, peeled and cubed
1 large turnip, peeled and cubed
1 leek, cut in ½-inch half rounds
½ medium-size savoy cabbage, shredded
3-4 Russet potatoes, peeled and cubed
1 tsp red pepper flakes

Instructions

The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.

Make the broth – poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups)  of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.

In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).

After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.

In the meantime, blanch the cabbage – heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.

After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.

Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup. 

Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it’s ready. It not, continue simmering the soup until it thickens more.

Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.

The post Smoked Ham Hock Bean Cabbage Soup (Garbure) appeared first on Pardon Your French.

These Swiss Chard Pancakes (Farçous) are very popular in markets and street fairs. And of course, there are likely as many recipes for them as there are grandmothers in Aveyron. Along with Swiss Chard, they are often also filled with ground pork or beef, and complemented with herbs like dill, chives or leafy greens like spinach, dandelions or kale. 

I chose to keep this recipe fairly simple, with only Swiss Chard and a few parsley sprigs. The pancakes are crispy on the outside and deliciously creamy on the inside. They taste green, yet so satisfying. 

They make a lovely starter to share, or even a meal alongside a salad. In Aveyron, they are traditionally enjoyed with some fruit jam, but I think they are also fabulous with a dollop of sour cream or crème fraiche on top.

I hope you enjoy these Swiss Chard Pancakes (Farçous) as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Turnip and Carrot Gratin with Dijon Bechamel Sauce 

Swiss Chard Pancakes (Farçous)

Print Recipe

Serves: 8-10 small pancakes Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

1 small onion, peeled
2 garlic cloves, peeled and crushed
3 large eggs
½ cup (122ml) milk (2% or whole)
½ cup (62.5g) all-purpose flour
½ baking soda
½ tsp salt
¼ tsp freshly ground black pepper.
1 bunch Swiss chard (about 200-250g), stemmed (green parts only)
10-12 parsley sprigs, stemmed.
Vegetable oil, for frying.

Instructions

Step 1 - Grate the onion (with a cheese grater) or chop it very finely. In a mixing bowl, combine the onion, crushed garlic, eggs and milk. Whisk with a fork to combine. 

Step 2 - In a separate bowl, whisk together the flour, baking soda, salt and pepper. Add to the egg mixture and whisk to combine. 

Step 3 - Wash and chop the Swiss chard leaves and parsley very finely, and fold them into the egg/flour mixture. 

Step 4 - In a large frying pan, heat up about ¼ cup of oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for about 3 minutes on both sides until golden brown. Transfer the pancake onto a plate lined with paper towel and sprinkle with salt; the pancake will slightly deflate as it cools. Repeat until no batter is left. 

Enjoy warm, with sour cream or crème fraiche.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Swiss Chard Pancakes (Farçous) appeared first on Pardon Your French.

These homemade Swiss Chard and Potato Gnocchi (named after their shape) are delicious and very popular in this region of France. You can find them on many restaurants’ menus and they are home-cooks’ favorites, as they’re a great way to sneak greens into a dish (and are so fun to make too!).

Swiss Chard and Italian influences, a typical Niçois dish!

Swiss Chard (“blette”, in French) is a prolific and beloved ingredient in Niçoise Cuisine. This leafy, bittery yet sweet green is featured in many local specialties, be it savory: Merda de Can, Trouchia (chard omelette), Pelotons (chard cheese balls) or sweet, like the Tourte de Blettes.

Another trait of Nice food is its italian influences, which are evident in this gnocchi dish. But compared to the Italian gnocchi, the Merda de Can are plumper, more tender and don’t display the signature gnocchi streaks (usually made with a fork or traditional wooden gnocchi board). They are left bare (and hence look like “merda de can”), which make them less labor-intensive to make than other Italian gnocchi.

Merda de Can are flavored with a pinch of nutmeg are I find them simply delicious tossed in butter with a sprinkle of grated Parmesan cheese. You can also serve them in a tomato sauce or in a creamy, cheesy sauce.

Cooking notes:

• If you have never made homemade gnocchi before, don’t be scared; it is probably much easier than what you imagine and this recipe is a great start. Make sure your working surface is well floured, and combine the dough with your hands until it isn’t too sticky anymore (adding sprinkles of flour as you go). It’s okay if the gnocchi are uneven and don’t look perfect – it is a rustic dish, so it is even better if they are all different.
• Be very attentive for the cooking of the gnocchi in boiling water. You have to remove them from the water as soon as they float to the surface (if you wait too long, they will be too tough and “squeeky”).
• Once cooked, immediately transfer the gnocchi into a buttered dish or the gnocchi will all stick together.

Swiss Chard Potato Gnocchi from Nice (Merda de Can)

Print Recipe

Serves: 4-6 people Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 11 voted )

Ingredients

3 large (900g/2 lbs) starchy potatoes, peeled and cubed
3 tsp (17.1g) salt, divided
350g Swiss Chard, stemmed and finely chopped
2 cups (256g) all-purpose flour + about 1 cup (128g) extra for working the dough
½ tsp freshly grated nutmeg
½ tsp fresh ground black pepper
1 large egg yolk
5 tbsp (75g) unsalted butter, divided
1/3 cup grated parmesan

Instructions

Make sure you read the cooking notes above before you start.

Step 1 - Bring a large pot of water with 1 tsp salt to a gentle bowl and cook the potatoes until fork-tender. Drain and mash.

Step 2 - In a large frying pan, melt 1 tbsp (15g) of butter over medium heat. Add the chopped Swiss Chard and cook for about 3-4 minutes until the chard is dark and cooked, and all the moisture has evaporated.

Step 3 - Transfer the mashed potatoes onto a working surface. Dig a well in the middle and add the cooked Swiss Chard, 2 cups (256g) all-purpose flour, 1 tsp salt, nutmeg, black pepper and egg yolk. With your hands, mix and combine all the ingredients into a crumbly, sticky paste. Slowly sprinkle in extra flour (a little handful at a time) and mix it in until the dough comes together into a smooth ball that doesn’t stick to you fingers anymore.

Step 4 – Divide the dough in 4 equal pieces and roll each piece into a long log (about 1.5 inch/3.8cm thick). Using a large knife, slice the logs into 1.5-inch (3.8cm) pieces.

Step 5 – Bring a large pot of water to a boil with 1 tsp salt. Add some gnocchi (don’t cook all the gnocchi at once, work in several batches, at least 4) and cook until the gnocchi float to the surface of the water (this means they are ready). Immediately take the gnocchi out of the water (use a slotted spoon) and transfer them onto a large serving plate with 4 tbsp (60g) of butter. Cook all the gnocchi and stir to make sure the gnocchi are evenly coated in butter.

For serving, sprinkle freshly grated parmesan on top. Enjoy immediately.

If you try this Merda de Can recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired by TheDailyMeal and CuisineNicoise

The post Swiss Chard Potato Gnocchi from Nice (Merda de Can) appeared first on Pardon Your French.

It makes for a great weekday dinner for the whole family, or for a unique side at a bigger feast.

Cooking notes :

• This recipe is traditionally made with French green beans (Haricots Verts). French green beans are longer and thinner than most North American varieties. They’re also more tender and “buttery”. As a substitute, you can use green beans and make sure they are cooked to fork-tender.
• They’re not included here, but cooked mushrooms go great in this dish as well.
• For Crème fraiches, I like the ones from Liberte and Riviera. 

French Green Beans, Bacon, Egg and Crème fraîche Scramble

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

500g French Green Beans
150g Bacon strips (3 strips), cut into small sticks
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 large eggs
2 tbsp crème fraiche
1 tbsp fresh ground black pepper

Instructions

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process).

In a large frying pan, cook the bacon sticks with the onion and garlic over medium-heat for about 7-8 minutes – until the bacon is cooked through and onion is translucent.

Turn the heat to low and add the green beans.

In a small mixing bowl, whisk together the eggs and crème fraiche with a fork. Add the black pepper.

Slowly pour the egg mixture into the pan and stir to coat the beans evenly (gently, not to crush/mush the beans). Cook and stir for 2-3 minutes until the sauce thickens to a scrambled egg texture.

Serve immediately, with extra crème fraiche on the side.

Recipe adapted and translated from Marmiton.

If you try this French Green Beans, Bacon, Egg and Crème fraîche Scramble, 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 post French Green Beans, Bacon, Egg and Crème fraîche Scramble appeared first on Pardon Your French.

Known in French as a “Milassou à la citrouille”, this rustic dessert hails from the South-West of France, and is especially popular in Gascony, Languedoc and in the Pyrenees. And as with most regional recipes, you’ll find a different take on it in each city. Some make it sweet or savory, as a flan, a cake or a pudding, flavored with zesty citruses or spices, nestled with raisins and prunes, or even (rarely, and un-traditionally for some) made with wheat flour, rather than corn flour.

This sweet pumpkin version is one of my favorites, as it is very simple to make, creamy and fragrant – and I think the most likely to please the American palate. It is actually fair to say that it resembles its American cousin,  but the corn flour gives it a more satisfying texture. Best of all, you definitely do not need a crust to complete it, as the vanilla and rum bring more warmth and authentic French flavors to the pie.  

If you’re looking for a little switch from your traditional pumpkin pie, this recipe is for you!

French Corn Pumpkin

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45-55 hour 45-55 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

1 2/3 cup (375g) Pumpkin puree
1 cup (150g) cornmeal
1 tbsp (12.5g) cornstarch
A pinch of salt
½ cup (100g) sugar
1tsp vanilla extract
4 large eggs
1/3 cup (75g) unsalted butter, melted
1 1/3 cup (330ml) milk
1 tbsp (14ml) rum

Instructions

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

Combine the pumpkin puree with the corn meal, corn starch, salt, sugar, vanilla extract and eggs. Mix until just incorporated. In a separate bowl, whisk together the milk, melted butter and rum. Slowly pour into the pumpkin mixture, and mix until fully incorporated.

Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).

Cook for 45-55 minutes (until the edges are golden, the center will still look slightly under-baked). Let cool for at least one hour before serving (the center needs time to firm up).

For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt.

If you try this French corn Pumpkin “pie” recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

A recipe inspired by Mes Bonnes Recette du Sud-Ouest  and sktv.

The post French Corn Pumpkin “Pie” appeared first on Pardon Your French.

But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea.

The Story

The “Pascade” is a peasant household recipe hailing from Aveyron, traditionally made at Easter (“Paques” in French) in farms and homes of working families. Like many other Easter recipes, it’s meant to use up all the eggs left uneaten during the fasting-period of Lent (“Le carême” in French).

It is also an old-timey French regional recipe that was mostly unknown outside of Aveyron… until a few years ago, when new-wave French Chef and Aveyron-native, Alexandre Bourdas brought it to the top of the Parisian culinary scene.

In 2012, Bourdas opened up his Paris-based restaurant “La Pascade” introducing his favorite regional speciality to Parisians. He took on the challenge of revisiting the rustic pancake with more elegance and modernism, and instantly made it one of the most talked-about new Parisian eats.

His restaurant offers a gourmet take on this rustic puffy pancake, filled elegantly with all things deliciously creative: in savoury iterations such as “L’Originelle” (truffle oil and chives with a sprinkle of sugar) or enticing sweet desserts, such as the “Oh Les Figues, Oh Les Figues” (filled with figs, citrus, mint leaves and a dash of rum). Point being, if you’re visiting Paris anytime soon, make sure to eat at La Pascade!

Note: Last week, Chef Bourdas announced that he passed on his restaurant to his partner and friend of 30 years, Sebastien Pradal) – whom I am sure will continue to celebrate this regional treasure just as brilliantly.

The recipe

This recipe for this French-style Dutch Baby Pancake is so simple and basic, you probably already have all the ingredients to make it (eggs, flour, sugar and milk)! Grab a wisk and a skillet (or a cast-iron pan that goes in the oven), and you’re all set.  You can make it plain or add some cheese and herbs in the batter, just like I did it, for a deliciously savoury twist.

Baked in a sizzling skillet, the pascade really puffs a lot while in the oven and drops dramatically when cooling down. This creates upturned crispy golden edges, ready to receive all sorts of fillings (or simply to be torn apart with your fingers!).

Half-way between a pancake and a giant pop-over, this French-Style Dutch Baby Pancake is a natural on the brunch table. Its crispy edges and moist center make it an easy crowd-pleaser and it is so versatile! If you leave the batter plain, you can enjoy it with the fillings of your choice, be it sweet (fruits, whipped cream, melted chocolate, powdered sugar…) or savoury ( asparagus, sunny-side up eggs, ham…)

My little twist…

When the Pascade is still hot out of the oven, I like to lightly brush melted butter all over it … (it’s a bit of “gourmandise” like the French would say, but oh so good!).

If you try this French-style Dutch Baby Pancake let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

French-style Dutch Baby Pancake with Cheese and Chives

Print Recipe

Serves: 6 people Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

3 large eggs
1 cup all purpose flour (130g)
½ tsp salt
1 ¼ cup (300ml) whole milk
2 tbsp unsalted butter
Optional: 1 tbsp of freshly chopped chives and ¼ cup grated cheese (swiss cheese or white cheddar)

Instructions

Preheat your oven to 425F

In a large mixing bowl, whisk the eggs, the flour and salt until you get a thick, sticky batter. Slowly pour in the milk, whisking continuously, until reaching a silky smooth batter. Optional: With a spatula, fold in the chives and grated cheese.

Place the butter in your skillet, and place the skillet in the oven. Once the butter is melted (but not brown yet, be carefull!), carefully remove the skillet from the oven, pour the batter in and place the skillet back in the oven.

Bake for 25 minutes, until the pancake is puffy and the edges lightly brown.

The pancake will collapse dramatically within a few minutes out of the oven.

Optional: Brush some extra butter all over the pascade when it is still sizzling hot.

Serve with fillings, or plain.

The post French-style Dutch Baby Pancake with Cheese and Chives appeared first on Pardon Your French.

So, in celebration of this glorious season, I am sharing with you an old-school recipe that couldn’t be a better fit for this situation: a Grape Harvest Cake, from Moissac, France. 

This cake has a unique layered texture, made of a generous soft crust topped with a cushiony meringue-like topping – with loads of grapes nested in the middle.

(I don’t think I have ever had a cake similar in texture before!)

The original recipe for this Grape Harvest Cake is traditionally made with Chasselas de Moissac. A delicate variety of golden table grapes, hailing from the little town of Moissac, in the south-west of France (half way between the beautiful cities of Bordeaux and Toulouse). 

I have made the switch with red Concord Grapes from Ontario, and it worked perfectly. I am confident you can use whichever variety of table grape you might want (white or red), as long as they are fresh, plump and smooth.

Although at first, I was not sure what to expect from the cooked grapes, they turned out wonderful! Once baked, they became very tender and delectably sweet, with no acidity nor tannins. As sweet as candies, really.

A great rustic-looking Grape Harvest Cake from the French Vineyards that encompasses delicate textures and flavours…enjoy!

For more regional French cake recipes, check out the Apple Flan from Normandy, the Basque Cake or the Beaten Cake from Picardy.

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

Bon Appétit!

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 hour 15 minutes 1 hour 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

For the crust

2 egg yolks

100g white sugar

A pinch of salt

½ lemon, zested

250g flour

2 tsp baking powder

150g butter, at room temperature

750g grapes (red or white)

Filling

4 egg whites

1 tsp vanilla extract

2 tsp whole sugar

1 tsp cornstarch

250g sour cream

 

Instructions

For the crust:

Ribbon together 2 egg yolks with the sugar, salt and lemon zest (if you need, see this video on how to ribbon egg yolks)

Once you have the right consistency, add all the flour and baking powder and mix rapidly (with a spatula or wooden spoon).

Add in the softened butter and mix until just incorporated (do not overmix)

Spread the dough in a greased 9” round pan.  Take your grapes (that you’ve washed and dried off) and sprinkle them evenly on top of the dough. Set aside in the fridge while you prepare the filling. 

Preheat your oven to 350F.

For the filling:

In a mixing bowl, mix together the sugar, vanilla extract, cornstarch and sour cream.

Whisk the egg whites until they reach a firm peak. Fold them gently into the sour cream mixture.

Gently pour and spread the sour cream “mousse” on top of the grapes.

Bake for 1h and 15 minutes (after 1 hour, check the cake and add a piece of foil on top of it, if you notice the top is browning too fast).

Let cool to temperature on a cooling rack before taking out of the pan.

The post Grape Harvest Cake from Moissac appeared first on Pardon Your French.