What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

1.  

The post Authentic French Baguette Recipe appeared first on Pardon Your French.

As a proud Breton, I’ll guide you through making the perfect sweet crêpes with my beloved family recipe – and expert tips to ensure success. Grab your skillet!

These are the best crêpes I’ve ever had. Family loved them too and asked for them to be a weekly tradition. Thank you so much!! – Mari Craig 

What Are French Crêpes?

Crêpes are delicate, lacy pancakes made from a simple batter of flour, eggs, milk, melted butter and a pinch of salt. Originating from Brittany, in western France, they are a beloved staple of our regional cuisine. Here in Brittany, crêperies are everywhere, and for many of us, enjoying a fresh plate of authentic French crêpes is a cherished ritual we indulge in at least every two weeks!

One of the things that makes crêpes so special is their incredible versatility. They can be enjoyed at any time of day—whether for breakfast, a quick lunch, the beloved French “goûter” (afternoon snack), or even a cozy dinner. And while they’re fun to order at a crêperie, making them at home is just as delightful.

But did you know there are actually two different types of crêpes in France? The batter changes depending on whether you’re making a sweet or savory crêpe!

Savory vs. sweet crêpes

• Crêpes de Blé Noir (Buckwheat Crêpes): Traditional Breton savory crêpes are made with buckwheat flour, giving a darker color and a rich, nutty flavor. They are perfect for fillings like ham, cheese, mushrooms, and eggs.
• Crêpes de Froment (Wheat Crêpes): Sweeter crêpes are traditionally made with wheat flour and typically enjoyed with butter, sugar, fruit, chocolate, or jam.

Today’s recipe is for sweet crêpes, known in Brittany as “crêpes de froment” (wheat crêpes). This is my cherished family recipe, passed down through generations—a true taste of tradition. And now, I’m sharing it with you! So, dust off your skillet, warm up your pan, and get ready to flip some golden, lacy crêpes.

Let’s bring a little bit of Brittany into your kitchen!

Ingredients you’ll need for making French crêpes

Mastering French crêpes is easier than you think! With the right techniques and ingredients, you’ll be making light, tender crêpes like a pro. Let’s take a closer look at the ingredients you’ll need.  

• Flour: While you can experiment with different types of flours, I find good old all-purpose flour works perfectly for making crêpes. The better the flour, the better the crêpes! So, if you can opt for organic all-purpose flour like Bob’s Red Mill, King Arthur or one from a local mill, even better. All-purpose white flour provides the structure of the crêpes.
• Salt: To enhance the flavors.
• Sugar: One tablespoon of sugar is the right amount to give a nice golden color to the crêpes, without them being too sweet.
• Eggs: Four large eggs bind the batter together and make for tender crêpes. Make sure the eggs are at room temperature.
• Butter: Melted butter is mixed into the batter to add some richness and enhance flavor. It also helps having the crêpes to not stick to your pan when you cook them.
• Milk: Prefer whole milk to create a rich, smooth batter and supple crêpes. 2% m.f. milk also works as a lighter option.
• Rum: A dash of rum is often used in Brittany: it adds such a distinctive flavor to the crêpes, reminding me of home. The alcohol completely burns off when you cook the crêpes.

Equipment needed

You can cook your crêpes in any 8 – 12-inch non-stick pan – the pan’s base determines the size of your crêpes.  If you make crêpes often, I recommend investing in a crêpière—a pan with low edges and a thick bottom, designed specifically for crêpes. Brands like Mauviel and De Buyer offer excellent options.

Start by mixing the batter with a wooden spoon, then switch to a whisk for a smoother consistency. If any lumps remain, simply strain the batter through a fine-mesh sieve.”

Don’t stress about flipping crêpes in the air! You can do it for fun if you want, but this isn’t mandatory. Traditionally in Brittany, crêpes are simply peeled off and lifted with a wooden spatula and flipped gently.

Step by step instructions

My foolproof recipe is based on the authentic Breton method, ensuring delicate, flavorful crêpes every time.

Step 1: Prepare the Batter

In a large mixing bowl, sift together the flour, salt, and sugar. Create a well in the center.

Crack in the eggs and mix with a wooden spoon until combined. The mixture will be thick.

In a separate bowl, mix the melted butter, milk, and rum. Gradually whisk this liquid into the flour mixture until you achieve a smooth, lump-free batter with the consistency of heavy cream.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flour to fully absorb the liquid.  The batter should be homogeneous and velvety smooth. 

Step 2: Cook the Crêpes

Heat an 8 to 12-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.

Pour about 1/3 cup of batter into the pan, quickly swirling to evenly coat the bottom.

Cook for 1-2 minutes until the edges start to lift and the underside is golden. Use a spatula (or your fingertips) to gently flip the crêpe and cook for another minute.

Transfer to a plate, cover with a clean dish towel, and repeat until all the batter is used.

10 Expert Tips for Perfect Crêpes

Crêpes may have a reputation for being intimidating, but they shouldn’t be! With the right approach, I promise anyone can master these delicate wonders. Here are my 10 tips, refined over years of crêpe-making and recipe tweaking, that will help any novice build confidence and perfect their technique. Enjoy!

1. Choose the right milk: Whole or 2% milk works best. Avoid skim or lactose-free milk, as they produce less tender crêpes that are usually harder to fold or roll without breaking.  
2. Incorporate melted butter into the batter: This gives the crêpes a slightly richer taste and enhances all the flavors.
3. Smooth batter is key: If your batter is lumpy, strain it through a fine mesh sieve. Some people like to mix their crêpe batter in a blender (not very authentic, and I fear this may over-mix the batter too), but if you think it works for you, then go ahead! Having a smooth, lump-free batter is crucial before starting making the crêpes.
4. If you do decide to make your crêpe batter in a blender, add the liquids first before adding the flour. If you start with the dry ingredients, some of the flour may get stuck at the bottom.
5. Always add salt. Just as with bread or pasta water, salt is essential for enhancing the flavor of a crêpe. You won’t necessarily taste the salt, but without it, the crêpe will lack depth and richness.
6. Rest the Batter: Refrigerate the batter for at least an hour (or ideally overnight) to improve texture and flavor. The flour in the batter needs some time to absorb the liquids, which will make for delicate and tender crêpes.
7. Grease the pan well. Don’t be afraid to be generous when you grease the pan. In true Brittany fashion, I prefer to use butter to grease the pan but a neutral oil (ie. Canola) or lard work well too.
8. Work with a well-heated crêpe pan. Allow the greased pan to heat for at least two minutes before adding the batter. To check if it’s ready, do a quick heat test: drop a few drops of batter onto the pan—if they sizzle and set almost instantly, the temperature is perfect for quick cooking. The key is to cook the crêpe as briefly as possible to keep it soft and prevent it from drying out.
9. Pour the right quantity of batter. For making perfect crêpes, you need to pour enough batter to cover about 2/3 of the surface of your pan. While you pour, swirl your pan quickly to cover the rest of the surface. I find that 1/3 cup batter is enough to cover a 12-inch pan, and keep the crêpe thin enough. For an 8 – 10-inch pan, ¼ cup works best. After your make 1 or 2 crêpes, look at how much batter this corresponds to in your ladle and keep this reference point in mind for the next crêpes.
10. Keep Crêpes Warm: If you are preparing a stack of crêpes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish cooking a crêpe, peel it off from the pan and place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crêpes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crêpes are evenly cooked and stay very tender.

Best sweet crêpe filling ideas

• White sugar and lemon juice (my favorite!)
• Salted butter caramel
• Chocolate Hazelnut spread and sliced banana
• Crème de marron (chestnut cream)
• Strawberry jam or marmalade
• Fresh berries and powdered sugar

Frequently Asked Questions

Can I use a dairy-free option to substitute the milk?

I don’t recommend it. This recipe is specially tailored for whole milk (or 2% m.f.) to create thin, tender crêpes. Using a dairy free milk like almond, soy or coconut milk will alter the texture too much and I can’t guarantee the result.

Can I make crêpes ahead of time?

Yes! Stack them on the plate, cover tightly with plastic film and refrigerate for up to 3 days.

Can I freeze crêpes?

Absolutely! Once the crêpes are completely cool, store them in an airtight container or Ziplock bag, and place in freezer for up to 2 months. Thaw overnight in the fridge.

Why is my first crêpe always bad?

It’s common for the first crêpe to turn out imperfect as the pan temperature stabilizes. In France, we actually call the first crêpe “la crêpe du chien” (the dog’s crêpe).

And the last crêpe that’s usually too small because it’s made with too little batter? We call it “la crêpe du chat” (the cat’s crêpe).

Cooking note

There’s no single “right” amount of time to cook a crêpe—3 to 4 minutes is the norm, but it all depends on your personal preference! Some people enjoy theirs soft and tender, while others love the crispy edges that develop after an extra minute or two in the pan.

In Brittany, when dining at a crêperie, you can ask for your crêpe to be “kraz,” which means “crisp.” This style is intentionally “overcooked,” resulting in a delightfully crunchy texture. You can even snap the edges with your fingers or a fork! Most Bretons prefer their crêpes this way, but in other regions, they tend to be softer and more delicate throughout.

I highly recommend trying both styles—who knows, you might discover a new favorite!

I hope you’ll enjoy this French Crêpes recipe as much as I do! If you have any questions, please leave a comment.

More French breakfast recipes: 

• French Almond Croissants (Bakery Style)
• Classic French Toast (Pain Perdu)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche
• Overnight No-knead Bread
• Chouquettes (French Sugar Puffs)
• Chocolate Vanilla Marble Cake (Gâteau marbré)

French Crêpes

Print Recipe

Serves: 12-14 crêpes Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp salt
1 tbsp (12g) of white sugar
4 large eggs, at room temperature
3 tbsp (45g) unsalted butter, melted.
2 cups + 3 tbsp (500ml) whole milk (or 2%)
1 tbsp (15ml) Rum (dark or light)

Instructions

1. Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.
2. Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).
3. In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.
4. Cover your bowl with a clean cloth and refrigerate for at least 1 hour (ideally, overnight).
5. After 1 hour (or the next morning), heat a 8-12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden - this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).
6. Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.
7. Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until you run out of batter.

 

Notes...

Because they are thin and delicate, crêpes are best enjoyed the day of. But well stacked and wrapped, you can keep them for up to 3 days in the fridge.

The post French Crêpes appeared first on Pardon Your French.

What is Stollen?

Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits, nuts and marzipan, all wrapped in a rich, buttery dough and dusted with powdered sugar. It is beloved for its robust spiced flavor, rich texture of fruits and nuts and delicious sugar coating.

Known for its distinctive oblong shape, reminiscent of a swaddled baby (symbolizing the Christ Child), Stollen is a cherished centerpiece on Christmas tables around the globe.

The most iconic version, Dresdner Stollen, hails from Dresden, Germany. Lesser known, however, is that Stollen also holds a significant place in the culinary heritage of Alsace, France, where it is a beloved seasonal treat!

German vs. Alsatian Stollen

While German Stollen is the most famous, Alsatian Stollen from France offers its own delightful regional flair. The Alsatian version features a lighter dough, typically made with less butter than its German counterpart. It often showcases local dried fruits like raisins and cherries soaked in Kirsch – the region’s beloved cherry liqueur – instead of the more traditional rum.

Both variations are equally delectable, but I admit I have a soft spot for the Alsatian version, which I discovered for the first time as a kid at the magical Strasbourg Christmas market. It has now become one of my family’s favorites, that I always love to bake come Christmas time.

Why You’ll Love This Authentic Stollen Recipe

Whether you’re a Stollen fan or someone with less-than-stellar Stollen memories, I promise there’s nothing quite like a freshly baked, homemade Stollen. It’s a game-changer!

The recipe I’m sharing here is a classic Alsatian Stollen, made with a traditional fruit mix and a hearty crumb that uses a bit less butter than a classic German Stollen. Inspired by Alsace, I like to soak the fruits in Kirsch, but feel free to stick with rum if that’s more your style.

This authentic stollen recipe is a must-try for anyone looking to bring a taste of Alsatian tradition to their holiday table. With its rich, festive flavors and snowy sugar coating, stollen is the ultimate Holiday treat!

1. Traditional flavors: My recipe is packed with candied citrus peel, candied ginger, almonds, raisins, warm spices and a marzipan core that adds a sweet, nutty richness. This recipe stays true to its German and Alsatian roots.
2. Easy to follow: This recipe uses instant dry yeast, making it wonderfully simple—no need to fuss with a poolish or starter! Just mix the yeast directly with the dry ingredients, as effortlessly as you would with baking powder. After testing this recipe with both active dry yeast and instant yeast, I can confidently say that instant yeast not only streamlines the process but delivers equally fantastic results. The step-by-step instructions are designed to be approachable, ensuring you’ll bake a Stollen that’s every bit as festive and delicious as the season deserves.
3. Perfect for gifting: The stollen is traditionally aged for several days to allow the flavors to develop. This long shelf life makes it ideal for holiday gifts!

Key Ingredients for an Authentic Stollen

To make the best authentic stollen, you’ll need the following ingredients:

1. Flour: All-purpose flour is the way to go.
2. Yeast: Instant yeast gives rise for a tender bread.
3. Butter: Use high-quality unsalted butter for best flavor. The butter needs to be at room temperature and soft before you incorporate it into the dough. Take your butter out of the fridge at least 2 hours before you start baking. We also use melted butter at the end, to glaze the baked loaves.
4. Sugar: Although it is a bread, we’re using 1/3 cup of white sugar.
5. Egg: Use one large egg, at room temperature. 
6. Milk: I recommend using whole milk to create a tender Stollen. Avoid 2% mf, skim or lactose-free milk. 
7. Lemon zest: The zest from a whole lemon brings a nice tang that cuts through the richness of the dough. 
8. Dried fruits: Raisins, candied citrus peel and candied ginger are traditional choices for a classic stollen. But feel free to add dried currants or other dried fruits (ie. pineapple) if you prefer. I find 2 ½ cups of dried fruits yields the perfect fruit-to-bread ratio for this recipe.
9. Liquor: Use rum (for the German version) or Kirsch (for the Alsatian version) to soak the dried fruits overnight. If you don’t want to use alcohol, orange juice or apple juice works great too.
10. Almonds: Blanched almonds are typically used here. You can use slivered, sliced or whole almonds that you roughly chop.
11. Spices: A mix of cinnamon, cardamom and nutmeg provides warmth and the signature flavor of a stollen bread.
12. Marzipan: The heart of the stollen! A roll of marzipan adds sweetness and a creamy texture. I personally prefer using almond paste (unsweetened) – both options are equally delicious in my opinion.
13. Icing sugar: A generous powdered sugar coating for a festive touch and added sweetness.

Step-by-Step Recipe for Authentic Stollen

Stollen requires a bit of time and patience due to the rising and resting stages, but the process is straightforward, and the results are worth it! Here is a quick overview of the recipe.

• Soak the Fruits: Marinate the dried fruits in Kirsch, rum or orange juice for 6 hours or overnight to absorb the liquid and enhance flavor.
• Make the Dough: The next day, combine yeast, flour, sugar, salt and spices. Add warm milk, butter, egg, and lemon zest mixing and kneading until smooth. Let rise for 1–2 hours until the dough rises by a third.
• Add the Filling: Knead soaked fruits and chopped almonds into the dough.
• Shape the Stollens: Divide the dough in half, roll into two ovals, place marzipan logs in the center, fold over, and seal the edges.
• Rise and Bake: Let rise for 30–45 minutes, then bake at 350°F (175°C) for 35–40 minutes until golden.
• Butter and Sugar Coating: Brush with melted butter and coat with powdered sugar for a thick finish.
• Store and Serve: Wrap and rest for a few days for the best flavor!

Frequently Asked Questions

What makes stollen different from fruitcake?

While both contain dried fruits and nuts, stollen is a yeast bread, making it lighter than the dense, buttery texture of fruitcake. Since this is a bread, not a cake, so the crumb leans on the drier side, but the abundance of dried fruits and the generous chunks of marzipan make every bite wonderfully rich and satisfying.

What can I use instead of marzipan?

If you don’t like marzipan, you can substitute it with almond paste. I actually personally prefer almond paste, since it less sweet.

Help! My dough is quite sticky and hard to work with.

Don’t worry if the dough is sticky—that’s normal for a buttery stollen! To manage it, dust your hands lightly with flour while kneading or shaping, but try to keep the flour to a minimum to avoid drying out the bread.

How long does Stollen last?

Stollen can last up to 2–3 weeks when wrapped tightly in foil or stored in an airtight container. The powdered sugar coating helps preserve its moisture.

Can I freeze Stollen?

Yes, Stollen freezes well. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before serving.

How do you enjoy a Stollen?

Stollen is a festive bread that makes an excellent breakfast or served as a dessert with a dollop of cream. I also love to enjoy it with cheese, or as an afternoon snack paired with tea or coffee. 

A stollen is best enjoyed at room temperature. So, allow it to sit out for about 30 minutes if stored in the fridge, so its flavors and texture shine. To slice it, use a sharp, serrated knife to cut thin, even slices.

Audrey’s baking tips

• Prepare the fruits ahead: I recommend soaking the dried fruits in liquor or juice overnight or at least 6 hours. You want to give the fruits enough time to absorb the liquid.
• Customize the fruits: Swap raisins with dried cranberries, pineapple apricots for a personal twist.
• Don’t let the dough rise too much: A stollen is a buttery sweet bread that is much denser than your regular loaf of bread. After combining the dough ingredients together, the dough needs to rest and rise at room temperature. Let it rise to about a third of its size – but not more – which should take about 1 hour.
• Don’t skip the marzipan or almond paste: It’s the signature element that takes this baked good from a delicious fruit cake to an authentic stollen!
• Plan ahead: A Stollen loaf improves in flavor after a day or two. Ideally, you’ll want to wrap it in plastic film or store it in an airtight container to serve it after 2 or 3 days.

I hope you’ll love this Stollen recipe as much as I do! If you have any questions, please leave a comment. 

 More French Holiday dessert recipes to try: 

• Classic French Chocolate Bûche de Noël
• French-style Fruit Cake (Cake aux fruits confits)
•  Biscoff Tiramisu (Ch’tiramisu)
• Classic French Chocolate Moelleux 
• French Almond Pear Gratin
• Classic French Spiced Bread (Pain d’Épices)
• Raspberry Bûche de Noël
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Chocolate Truffles
• Gâteau Basque (Basque Cake with pastry cream)
• French Walnut Coffee Cake (Gâteau Grenoblois)

Authentic Stollen (European Christmas Bread)

Print Recipe

Serves: 10-12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the dough
4 cups (480g) all-purpose flour
1 packet instant dry yeast (2 ¼ tsp / 7g)
1/3 cup (65g) sugar
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup (240ml) whole milk
1 large egg
1 lemon, zested
½ cup (113g) unsalted butter, softened

For the filling
1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
1 cup (150g) raisins
½ cup (75g) candied orange peels, chopped
½ cup (75g) candied lemon peels, chopped
½ cup (75g) candied ginger, chopped
1/3 cup (79ml) kirsch (or rum, or orange juice)
¾ cup (191g) marzipan

For the topping
2 tbsp (28g) unsalted butter (melted)
¼ cup (32g) icing sugar

Instructions

1. Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
2. Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
3. Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
4. Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
5. Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
6. Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
7. Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.

The post Authentic Stollen (European Christmas Bread) appeared first on Pardon Your French.

This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

Strawberries at my local market this month in Southern Brittany.

Spring in Brittany is celebrated for many reasons – with one of the top ones being the arrival of fresh, local strawberries!

Strawberry season is massive here, and you’ll often find many several meter long queues of people waiting to get their hands on a basket of these ruby red jewels.

I am of course very fond of strawberries and make it a point to enjoy this fleeting season as much as possible, by enjoying fresh, cooked and baked strawberries. Whenever I yearn for an elegant dessert, my go-to is the Classic French Strawberry Tart – it never disappoints. But for when I just want a quick and convenient treat, these oats bars are absolute winners.

Strawberry Oat Bars 

These strawberry oat bars are such a fun and delicious treat to make. The buttery crumble is made with a good amount of oats, which makes it perfectly crumbly. It is used as both the base and the topping of these bars, and is whipped up in just a few minutes.

For the filling, I make a quick strawberry “preserve” with fresh strawberries, sugar and cornstarch. Making the strawberry filling from scratch (vs. store-bought preserves or jam) really makes a difference here. This filling is a juicy, slightly tangy, less sweet and plenty more vibrant option than store-bought alternatives. It allows the strawberry flavors to shine beautifully. 

Ingredients you’ll need for these Strawberry Oat Bars

1. Flour. All-purpose flour is the way to go here.
2. A pinch of salt. To enhance the flavors. 
3. Oats. You can opt for quick or regular oats.
4. Sugar. I love to make this recipe with cane sugar, but brown sugar (light or dark) works great too.
5. Ginger powder. A pinch of ginger powder pairs very nicely with the buttery crumb and the tang of the strawberry filling.
6. Baking powder. One teaspoon of baking powder adds a little lift to the crumb.
7. Unsalted butter. I almost always prefer to use unsalted butter when baking to control the amount of salt in the recipe. The butter needs to be very cold and cubed. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
8. For the filling: strawberries, cornstarch and sugar. For these bars, we will make a quick strawberry filling over the stovetop made with strawberries, sugar and cornstarch. The mix boils for just a few minutes to become a liquid and then thickens just lightly. Don’t worry if you find the filling is too liquid when you pour it atop the bottom crust, it will cook more as it bakes and thickens significantly as it cools. Once completely cooled, the bars are cut in clean slices, and the filling won’t ooze out.

Frequently Asked Questions

Can I substitute your strawberry filling with already-made strawberry jam?

If strawberries aren’t in season, yes you can use strawberry jam for the filling. Although note the bars will be significantly sweeter.

If strawberries are in season, I highly recommend you take the extra 10 minutes to make this homemade filling. It is less sweet and sticky than jam, and allows the taste of the in-season strawberries shine more.

How long do these squares keep?

If you have any leftovers, pack the squares into an airtight container on the counter. They keep very well for up to 3 days.

Audrey’s Tips:

• This recipe is best made in a 9×9-in (22,8cm x22,8cm) baking dish.
• To guarantee the crumble top and base are crisp and chunky, I use very cold cubed butter (vs. melted butter). To blend the butter with the dry ingredients I like to use my hands to mix until just incorporated with pea-size bits of butter still visible. You can also opt for a pastry cutter or food processor.
• A good quality butter will go a long way: opt for a European butter with a higher fat content.
• Even though these oat bars are delicious to day of, I think they’re actually better the next day as the flavors blend and the two textures (crumble and filling) “merge” even better. 

I hope you’ll love this Strawberry Oat Bars as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 
• Strawberry Jam
• Classic French Fruit Tart (Tarte aux fruits frais)

Strawberry Oat Bars

Print Recipe

Serves: 9 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

For the filling:
10 ounces (300g) strawberries, hulled and sliced
1 tbsp (15g) cornstarch
¼ cup (50g) sugar
For the crust:
1 ½ cups (187.5g) all-purpose flour
1 ½ cups (135g) oats
⅔ cup (142g) cane sugar
½ tsp salt
¼ tsp ginger powder
1 tsp baking powder
1 ¾ sticks (200g) unsalted butter, cold and cubed

Instructions

Step 1 - Start by making the filling. In a medium saucepan, combine the strawberries, the cornstarch and sugar over medium heat. Bring to a boil and let boil for 5-7 minutes, stirring occasionally, until the consistency thickens and gets syrupy. Turn off the heat and reserve.

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a 9x9in (22.8cm x22.8cm) baking dish with parchment paper.

Step 2 - In a large mixing bowl, mix together the flour, oats, cane sugar, salt, ginger powder and baking powder. Add the cubed butter and mix with your fingertips until you get a (very slightly moist) coarse crumb.

Step 3 - Sprinkle half of the crumbs into the prepared lined pan, and pat lightly with the palm of your hand to pack lightly. Pour the strawberry mixture over, making sure it covers the whole surface. Sprinkle the other half of the crumb mixture over the top.

Bake for 40 minutes, until golden on top. Remove from oven and let cool onto a cooling rack. When completely cool, remove carefully from the pan, unpeel parchment paper from the sides and cut into squares.

The post Strawberry Oat Bars (Carrés aux fraises) appeared first on Pardon Your French.

The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

You can find almond croissants, or “Croissants Aux Amandes” in almost every French bakery. They were originally invented by boulangeries to use-up their unsold croissants and resell them the next day, garnished with almond cream.

Not only did the idea work well, but there’s very little chance you’ll find a single almond croissant left on a bakery stall at the end of the day! Bakeries have managed to transform leftover croissants into a delicious pastry that is today as sought after as croissants themselves.

Almond Croissants are usually enjoyed for breakfast or for “le goûter” – the 4pm French snack time. They are also great for a weekend brunch!

What I love about almond croissants is how extraordinarily easy they are to make at home. Yet they taste so rich and complex! I had fun developing this recipe as I wanted to show my husband (who loves them!), that anyone can make bakery-style almond croissants in a short amount of time and with very little equipment.

Here are more details about the ingredients you’ll need for this recipe, so you too can recreate these marvelous French pastries in your kitchen!

Ingredients you’ll need for French Almond Croissants

French Croissants, store-bought or homemade

The first step is getting your hands on classic French croissants. Ideally, choose good-quality croissants from a bakery of artisan shop. Outside of France, you can also easily find them at the grocery store in large boxes of 6 to 8 croissants – although their quality can vary.

If you have time, you can definitely try and make homemade croissants from scratch! I have an extensive Classic French Croissant 101 Guide. You can also find on my blog a 3-day, 2-day or quicker 1-day recipe for croissants.

Once you have croissants on hand (and you resist the urge to eat them!), let them dry out on your counter overnight, uncovered. Since fresh croissants tend to collapse easily when handled, drying the croissants out ensures they will keep their shape better. It also makes them much easier to be sliced in half.

Almond Cream (or Crème d’Amande)

The croissants are filled with a classic French crème d’amande, consisting of almond flour mixed with butter, eggs and almond extract.

For the almond flour, you can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. Likewise for the butter, try and choose a high-quality European butter. These two staples – ground almond and butter – are the main ingredients in the almond cream, which gives the signature flavor to almond croissants. So splurging a little is way worth it.

The Syrup

Right before baking, the top of the croissants are brushed with a syrup made with water, sugar and amaretto or rum. Amaretto, an Italian almond-flavored liqueur, is wonderful here as it enhances the almond taste even further. I also make the syrup with rum sometimes, as it gives a more subtle taste which allows the buttery flavor of this recipe shine a bit more. The choice is yours!

When brushing the croissants with the syrup, be generous! The syrup also helps replace the lost moisture of these drier, day-old croissants. Along with a golden shiny look from the syrup, a sprinkle of shaved almonds on the croissants gives them a nice crunchy finish.  

Once baked and cooled, top the croissants with a light dusting of powdered sugar to give them a classic French bakery look!

Can I prepare Almond Croissants in advance?

Yes, absolutely! Almond Croissants are a perfect make-ahead breakfast or brunch recipe: you can prepare each component ahead, separately, or even prepare everything the day before. Here are the details:

• French croissants will keep on the counter (uncovered) for up to 2 days before you use them for this recipe. Don’t keep them out any longer or they will be too dry.
• The Almond cream can be prepared up to 5 days ahead and kept in an airtight container in the fridge.
• The syrup can also be prepared ahead and kept for up to 5 days in the fridge.

Once filled with cream and brushed with syrup, the croissants can be kept overnight in the fridge, covered with plastic wrap. You can simply bake them the next morning (as instructed in the recipe card), and enjoy them for breakfast or brunch!

Almond Croissants Variations

Once you master this French Almond Croissant recipe, there are plenty of ways to spruce them up! You can easily add your own twist with one or two other ingredients added inside, on top of the almond cream, before you close up the croissant sandwiches. Here are a few ideas (quantities per croissant):

• 2 chocolate squares
• A smear (about ½ tbsp) of hazelnut chocolate spread
• A smear (about ½ tbsp) of fruit jam or marmalade
• 5-6 fresh raspberries
• 2 strawberries, cut in thin slices
• A few slices of ripe stone fruits (ie. peach or apricot)

As a personal twist, I like to add 1 teaspoon of lemon zest to the almond cream. If you try other variations, I would love to hear about them : let us know in the comments!

How to store Almond Croissants

These French Almond Croissants are best enjoyed hot, right out of the oven – when the almond cream is still warm and soft. But you can definitely enjoyed them cool a few days later, as this is how they are sold and enjoyed in French bakeries.

• For keeping them any longer, store them in an airtight container on the counter for up to 3 days. You can then enjoy them as is, or reheat them for a few minutes in the oven so they crisp back up.
• You can also freeze the croissants for up to 3 months. If you do freeze them, make sure they are completely cooled off before wrapping them individually in plastic film and then together in a freezer safe container. For reheating, let them thaw overnight on the counter and reheat in the oven.

Common Questions

What is the difference between crème d’amande and frangipane?

If you’re a beginner to French baking, crème d’amande can look and taste similar to frangipane – used for plenty of classic French fruit tarts and galettes. However, they are different. Here’s how:

• Crème d’amande : almond flour with butter, sugar, eggs and almond extract.
• Frangipane : Crème d’amande + crème patissière.

Frangipane is indeed more complex as it consists of crème d’amande, mixed with a crème patissière. The proportions can vary from 75% crème d’amande with 25% crème patissière, to 50/50. It results in a richer tasting cream, that is also often less expensive, as it uses fewer almonds – which are the most expensive ingredient here.

While tasting less complex and rich, crème d’amande allows the flavor of almonds to shine more. It is less creamy and has more of a spread consistency. It is perfect for this recipe as it is easy to spread the cream inside the croissants. The croissants also don’t end up oozing out a ton of cream when baking, as they would do with frangipane.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

That being said, using almond meal instead of almond flour in the recipe won’t alter the finished croissants very much. The only change would be that the texture of the almond cream will be slightly thicker. But once spread into the croissants and baked, the substitution is nearly unnoticeable. The taste remains the same.

I hope you’ll love this French Almond Croissants (Bakery Style) recipe as much as I do! If you have any questions, please leave a comment. 

More French baking recipes you may like:

• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

French Almond Croissants (Bakery Style)

Print Recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

8 (day-old) medium/large croissants, left at room temp overnight, uncovered
100g (1/2 cup) sugar
1/8 tsp salt
1 stick/8 tbsp (115g) unsalted butter, at room temperature
1 cup (100g) almond meal/almond flour
1 tsp almond extract
2 large eggs, at room temperature
1 tsp lemon zest (optional)
For the syrup:
4 tbsp (15ml) amaretto or rum
2 tbsp sugar
1 tbsp water
For topping:
3 tbsp sliced almonds
Powdered sugar, for dusting

Instructions

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

Step 1 – Make the syrup. In a small pot, combine the 2 tablespoons of sugar with 1 tablespoon of water and the 4 tablespoons of amaretto. Bring to a slight simmer and stir for about 1 minute until the sugar has dissolved. Remove from the heat and let cool.

Step 2 – Make the almond cream. In a large mixing bowl, whisk together the sugar, salt and soft butter until homogeneous and frothy. Whisk in the eggs, one by one. Finally, whisk in the ground almond, almond extract, lemon zest (optional) and mix until smooth.

Step 3 – With a sharp serrated knife, slice each croissant in half, like you would for a sandwich. Place on the prepared baking sheet. 

Step 4 – Spread about two tablespoons of the almond cream on the bottom half of each croissant. Place the top halves over top and press lightly to seal.

Step 5 – Brush the top of the croissants generously with the syrup and sprinkle with sliced almonds.

Bake for 13-15 minutes, or until the croissants are golden-brown. Some almond cream may ooze out slightly, this is normal (it will harden as it cools). Carefully with a spatula, transfer the croissants to a wire rack and let cool for 5 to 10 minutes.

Dust with powdered sugar just before serving.

Notes...

This recipe can be easily cut in a half for 4 people.

The post French Almond Croissants (Bakery Style) appeared first on Pardon Your French.

Homemade Apple Jelly Recipe with No Pectin

Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is relatively inexpensive and I often find myself with too many apples on hand, which need to be used before spoiling. Which is why I often turn to apple jelly – a great way to make do with the abundance of apples in the Fall.

Different varieties of apples at the market in my hometown in Brittany, France.

Different varieties of apples at the market in my hometown in Brittany, France.

At this time of the year (end of Fall), I especially love to make apple jelly as I know it will come handy for the holidays. I love to serve it with cheese, on toasts or platters, and I think it also make a great hostess’ gift.   

For beginners, making this apple jelly could sound intimating, but I assure you it shouldn’t. Just take it step by step. The whole process, done over 2 days, is a bit lengthy but rewards you with 3 jars of apple jelly which will last you for several weeks – so this is well worth it!

Ingredients you need for this Apple Jelly

This homemade Apple Jelly recipe consists of three basic ingredients: fruit juice, sugar, and pectin. Where jams use whole fruits, jellies only use fruit juice to create a translucently colorful look and a gel-like texture. Here is a breakdown of the ingredients and equipment you’ll need, along with a few of my tips to make a great apple jelly. 

• Apples. In-season, crisp apples will give you the best tasting jelly. This jelly recipes uses all parts of the apple: skin, flesh, core and seeds included. As for which apple variety is best, make sure to read the paragraphs below. This recipe uses exactly 4lbs (1.82kg) of apples. You can choose to make this recipe with whole apples, but can also use only apple scrap if you’d like! If you’re like me in the Fall, we tend to make a lot of apple galettes and apple cakes and we’re often left with loads of skins and cores left unused. This recipe is ideal to use all these apple scraps and make sure they don’t go to waste. If you use only apple scraps, I guarantee you the taste will be just as delicious.

• White sugar– White sugar serves several purposes when making jelly. It sweetens the apple juice and makes for delicious tasting jelly. It also acts as a thickener and helps set the jelly. For other jam recipes, I could advise to lower the amount of sugar (to a certain point) if you wish for a less sweet jam – but not for jelly. For this recipe, we really want to make sure we get a set jelly texture. So, make sure you use exactly the amount of sugar vs. apples given in the recipe. The sugar also helps prevent mold and fermentation, thus preserving the jelly longer. I do not recommend using sugar substitutes like brown sugar, honey, maple syrup or agave nectar as they will mask the flavor of the apples.
• Acid – Using acid, such as lemon juice, naturally helps thicken the fruit juice. It also cuts some of the sweetness, making for a more balanced taste. Note on Pectin: Pectin is a thickening agent that gels the juice and helps set the jelly. Some fruits, like apples, contain more than enough natural pectin that you don’t need to add any when making this jelly recipe.

Recommended Equipment

• A large heavy bottom cooking pot
• A fine mesh strainer, lined with cheesecloth. This is used to strain the apples to make apple juice. Note that if you don’t have cheesecloth on hand, using coffee filters (cut open) can also do the trick!
• A candy thermometer

Frequently Asked Questions

What are the best apple varieties for homemade jelly? 

The first step in making apple jelly is to stew and strain apples to get a clear apple juice (not cloudy). To do so, you should use firm and crisp cooking apples that will hold up after stewing and not fall apart when being strained.

Additionally, I think it is best to opt for sweet varieties as you will be using the juice from the apples – in turn producing a deliciously sweet jelly. Here are a few varieties I recommend:

• Fuji – crisp, juicy and very sweet
• Gala – frim, sweet and slightly tangy
• Honey crisp – sweeter and juicier than Gala apples
• Ambrosia – crisp, juicy with a honey-like flavor
• Canadian Reinette – rich in flavor

In addition to these baking apples, I always like to include one or two green apples such as Granny Smith. These are high in pectin which helps the jelly set better. They are also usually more acidic which helps balance the taste of the jelly.

How to know when the apple jelly is set?

Perhaps the trickiest part of making this apple jelly is knowing when the jelly is set. To make it very easy, you can use a candy thermometer. And if you don’t have one, you can use the plate-test, described below. 

• Use a candy thermometer. This will make this recipe easier, especially if you’re a first-time jelly maker. We need to reach 223°F (106°C, at sea level) and you’ll know for certain that the jelly is ready.
• Use the plate test. If you do not have a candy thermometer, place two or three small plates in your freezer before you start. When chilled, take a plate out of the freezer and drop a little spoonful of the cooked jelly on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency and the top should wrinkle when you wiggle the plate. You can also run a finger through the jelly. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jelly to your desired thickness.

How to enjoy apple jelly?

Apple jelly can be enjoyed just like other fruit preserves for breakfast. It is delicious spread over bread, brioche or croissants in the morning.

You can also use it as a glaze when roasting meat, especially pork. Apple jelly tastes delicious paired with cheese. When hosting, for appetizers, I often make bite-size toasts with crackers, creamy cheese (brie or camembert) and a pea-size dollop of apple jelly on top.

Lastly, I love to use apple jelly to glaze fruit tarts. If you are making a Classic French Fruit Tart or a Thin Apple Tart, you can warm the jelly up (to thin out the texture) and brush it atop the fruits for a pretty shine.

How long can you keep this Apple Jelly ?

This recipe gives you 3 cups (750ml). For jarring, you can simply pour the jelly into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jelly is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

How to preserve Apple Jelly for long-term storage? 

If you wish to keep the jelly for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Apple Jelly recipe as much as I do! If you have any questions, please leave a comment. 

More apple recipes you may like 

• French Invisible Apple Cake 
• Normandy Apple Tart
• Classic French Apple Cake 
• Apple Tarte Tatin 
• Gluten-Free Apple Crisp 
• Breton Apple Pound Cake 
• Thin Apple Tart (Tarte fine aux pommes) 
• Apple Cinnamon Galette

Apple Jelly

Print Recipe

Serves: Makes 3 cups (750ml) Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4lbs (1.82 kg) apples
5 cups (1.25l) water
3 cups (600g) white sugar
2 tbsp (30ml) freshly squeeze lemon juice

Instructions

Day 1

Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.

Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.

Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.

Day 2

Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)

Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.

Notes...

With the remaining stewed apples, I like to discard the stems and cores (by hand) and blend it to make apple compote.

The post Apple Jelly appeared first on Pardon Your French.

A lower-sugar, no pectin added strawberry jam

This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar– with no pectin added. You only need to cook the berries for as little time as they require to release their natural pectin and thicken. The sugar also helps to build thickness and acts as a natural preserving agent.

Different varieties of strawberries (including Gariguettes and Maras des Bois) at the market in my hometown, in Brittany, France.

Traditionally, jams account for an equal amount of fruit and sugar. But I found that cutting the sugar by almost half still makes for enough thickness. You could up the amount of sugar if you desire a thicker jam. However, I don’t recommend using less sugar or the jam will be too runny. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added, and far less sweet as well. This makes for an easily spreadable jam, with a taste that allows the fruit to shine.  

Strawberries are plentiful in Brittany, from early Spring and all throughout Summer.

I have been making this strawberry jam recipe every Spring, for years now. Whether living in Niagara, Ontario or in Brittany, I have always been lucky to be in a place where local strawberries are plentiful in early Summer. So here are a few tips I learned along the years, to perfect this recipe (although you can definitely apply those tips for making any other fruit jams really).

My tips for making jam:

• Choose fruits on the riper side, but not soft. Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. Know that the riper the fruit, the sweeter the jam will taste. However, they shouldn’t be soft, or they will taste off.
• Adjust sugar, to a point. With 2 ½ (500g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a preserving agent and a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not easy to spread. You can up the amount of sugar to as much as 900g, to have equal parts of fruit and sugar. The jam will be sweeter and thicker too – for a texture closer to store-bought jams.
• Don’t walk away. When making jam, you should watch the look and temperature closely, rather than the time. The strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and become too overpowering in taste. So, the shortest cooking time possible will give the best strawberry flavor.
• Use a candy thermometer. This will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see note below).  
• Small batch is best. Because a short cooking time will you the give best flavor, making jam in small batches is always best. I would say this recipe, using 2lbs (900g) of strawberries is great for one batch. If using more fruit, divide it in several batches.

To test for jelling

If you do not have a candy thermometer – place two or three small plates in your freezer before you start. When chilled, take the plate out of the freezer and drop a little spoonful of the cooked jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. You can run a finger through the jam. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jam to your desired thickness.

For jarring

For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

If you wish to keep the jam for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Strawberry Jam recipe as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 

Strawberry Jam

Print Recipe

Serves: Makes 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 lbs (900g) strawberries, ripe
2 ½ cups (500g) sugar
1 lemon, juiced (ideally organic)

Instructions

Step 1 – Wash, hull and chop the strawberries in half.

Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.

If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools. 

Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.

The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

The post Strawberry Jam appeared first on Pardon Your French.

The origin of “Pain Perdu”

Very popular in France, French Toast, known as “Pain perdu”, is typically thought of a French invention. However, many recounts the French Toast recipe isn’t actually French, but instead dates back from to ancient Rome. It was later widely used by poor Europeans families in the Middle Age to make do with bread and staple ingredients.

Then, when the recipe was imported from England to America in the 16^th century, rumor has it a certain Joseph French replicated the recipe and gave it the name of “French Toast”. Perhaps, another (more plausible) explanation is that American chefs decided to add “French” to this humble toast recipe to make it sound fancier and charge a few extra dollars.

The recipe 

French or not, “Pains perdu” is a staple mid-afternoon snack or dessert in France. Despite American beliefs, French Toast isn’t really enjoyed for breakfast in France. The recipe for Pain Perdu is a home cook favorite as easy to make and a great way to use-up day-old baguettes, brioches, pains de mie or other rustic country breads. I think this is really a must recipe to have in your repertoire. 

And while breads are ubiquitous in French kitchens and shall not be wasted under no circumstances, making French Toast isn’t the only way the French have adopted to make do with day-old breads. Croutons (as in the Salade Lyonnaise), French Onion Soup, Panade, Cheese Fondue, etc… are all delicious and frugal recipes to use up your day-old bread. 

Cooking notes: 

• For making Pain Perdu, prefer a soft and tight-crumb bread. It will retain the egg mixture best: Pain de Mie or Brioche are ideal. But do know that any type of day-old bread will do really. I actually often like to use a country-style loaf, as pictured here, which was made from this recipe. 
• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a sprinkle of sugar.  

How to store French Toast?

I think French toasts are best enjoyed right out of the pan, after just being made. However, you can also make them ahead of time too and store them in the refrigerator or freezer for later.

• In the refrigerator: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the fridge for up to 5 days. Re-heat on low-medium heat in a pan. 
• In the freezer: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the freezer for up to 1 month. Let thaw overnight in the fridge and re-heat on low-medium heat in a pan.

I hope you’ll love this Classic French Toast (Pain Perdu) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Chouquettes (French Sugar Puffs) 
• Homemade Hazelnut Chocolate Spread
• Roasted Hazelnut Financiers
• Overnight No-Knead Bread
• Riz au Lait with Caramel Sauce 
• Classic French Butter Brioche

Classic French Toast (Pain Perdu)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

350g country-style bread (about half a loaf, sliced in 1-inch think slices)
2 cups (500ml) milk (2% or whole)
1/2 vanilla bean (scraped) or 1 tsp vanilla extract
1 tbsp (15ml) Calvados or rum
¼ cup (50g) brown sugar
3 large eggs, at room temperature
2 tbsp (28g) unsalted butter
Sugar (white or crystal) for sprinkling

Instructions

Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top. 

Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.

Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.  

For serving, sprinkle with sugar and top with small dabs of butter.

The post Classic French Toast (Pain Perdu) appeared first on Pardon Your French.

About Pâte à Choux 

The making of Chouquettes is in essence the making of a choux pastry – known in French as “Pâte à Choux”. The soft pastry dough is then piped into little mounds on a baking sheet and topped with pearl sugar before baking, to create chouquettes. Basic ingredients for a Pâte à Choux include butter, water, flour and eggs. There is no leavening agent (ie. baking powder). Instead, it is the high moisture of the dough (made with water) that creates steam and puffs the dough while it bakes at a high temperature. As a result, choux pastry puffs are light and hollow in the center. 

If you’re interested in French baking, Pâte à Choux is a great recipe to add to your repertoire. Pâte à Choux is the base dough for making classic Chouquettes, but also Classic French Profiteroles (Cream Puffs with vanilla ice cream and chocolate sauce), Nun’s farts, Eclairs and even savory Gougères (cheese puffs – a recipe you can find in my cookbook). 

If you’ve never made a Pâte à Choux before, make sure you read the recipe twice before you start, to familiarize yourself with the process. A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not that complex. My tip: you want to make sure you have all your equipment prepared (saucepan, bowl, wooden spoon, piping bag, etc.) and all ingredients measured out in front of you before you start. A successful Pâte à Choux is all about moving quickly and precise timing. 

About Pearl Sugar 

The second key component of Chouquettes is pearl sugar, which gives them both their signature crunch and white-dotted appearance. A specialty sugar popular in European baking, pearl sugar is in essence sugar nibs made from crushing blocks of white sugar. The particularity of pearl sugar is that it doesn’t melt at normal baking temperatures. This means the sugar keeps its crunch and also serves decorative purpose. 

Pearl sugar is very common in French bakeries, where you find it sprinkled on Chouquettes and small brioche buns known as “brioches au sucre”. It is also well-known and used in Liege waffles, where the sugar is mixed into the waffle batter to provide a crunchy texture. 

You can find pearl sugar in European grocery stores and at Ikea (for Swedish pearl sugar – smaller sugar nibs). You can also source it online on amazon or King Arthur Flour. 

How to enjoy and keep Chouquettes (French Sugar Puffs)

Chouquettes are best eaten right away or within 3-4 hours of being made. I don’t recommend storing them on the counter or in the fridge for any longer, as they will soften and get “wet”. 

You can however freeze them. Once cooled down to room temperature, place them in a freezer bag and freeze them for up to one month. For enjoying, let them thaw at room temperature for a few hours and re-heat them quickly (max. 5 minutes) at 350°F (180°C) so they crisp up again. 

Notes: 

• For shaping the mounds of choux paste onto the baking sheet, it is much easier to use a piping bag. However, you can also use a cookie scoop or 2 large spoons to form little dollops and drop them onto the sheet. 

I hope you’ll love this Chouquettes (French Sugar Puffs) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• French Bakery Beignets
• Brownies with Pecans & Fleur de Sel
• Classic French Butter Brioche
• Roasted Hazelnut Financiers
• Overnight No-knead Bread

Chouquettes (French Sugar Puffs)

Print Recipe

Serves: 24 chouquettes Prep Time: 30 minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup (250ml) water
¼ cup (62.5g) unsalted butter
¼ cup (50g) sugar
1 cup (125g) all-purpose flour
¼ tsp salt
4 large eggs, at room temperature

For topping:
About 100g pearl sugar
For the egg wash: 1 egg yolk + 1 tsp 2% milk.

Instructions

Make sure you have all your equipment prepared and all ingredients measured out in front of you before you start. 

Preheat your oven to 425°F(220°C) with a rack in the middle. Line two baking sheet with parchment paper. 

Step 1 - In a medium-sized saucepan, over medium heat, add the water, butter and sugar. Bring to a slow simmer and let the butter melt and sugar dissolve.

Step 2 - Remove from heat and immediately add in the flour and salt, all at once. Stir vigorously with a wooden spoon until a smooth dough forms; return the saucepan to low heat and keep stirring until the dough ‘dries out’ – meaning it pulls away from the pan and takes on a clean, glossy look (about 30 sec to 1 minute).

Step 3 - Remove from the heat and allow the dough to cool for 2 minutes. Still using a wooden spoon, beat the eggs thoroughly into the dough, one at a time. It is important each egg is fully incorporated into the batter before adding the next. If the dough separates, keep beating and it will come together again. In the end, you should have a semi-thick, slightly sticky batter.

Step 4 – 

Option 1 : Using a piping bag. Transfer the batter into a piping bag (optionally fitted with a plain round ½ inch tip). Hold the filled piping bag at a 90° angle, apply steady downward pressure, and pipe 1-inch wide mounds of batter onto the prepared baking sheets. Each mounds should be at least 1 inch apart.

Option 2 : Using two spoons. Scoop out a ½ tbsp-size ball of batter with a spoon and scrape if off with the other spoon onto the baking sheet. Continue until no batter is left, leaving at least 1 inch space between each mounds. 

Step 5 – Gently brush the top of each mound with the egg wash and sprinkle very generously with pearl sugar. Don’t be shy, the Chouquettes will puff a lot when baking so the sugar crystals will spread out. 

Step 6 – Bake each tray for 20-25 minutes, until the Chouquettes look puffed and golden-brown. Remove from the oven, let rest for 1 minute and transfer Chouquettes onto a cooling rack.

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