Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

Traditionally finished with a dramatic flambé right at the table, this elegant dessert can be just as easily prepared ahead of time in your own kitchen. No restaurant theatrics required, just pure, citrusy, caramelized bliss.

The Origin of Crêpes Suzette

Crêpes Suzette is one of the most famous French desserts, known for its delicate thin pancakes in orange butter sauce, often finished with a flambé. Its creation dates back to the late 19th century, though the true inventor remains uncertain.

The recipe is often attributed to Auguste Escoffier, who around 1890 reportedly served orange-flavored crêpes to the Prince of Wales at the Savoy Hotel in London. The dessert was supposedly named after Suzanne Reichenberg, a French actress who accompanied the prince. Escoffier later published the recipe in his Guide Culinaire, helping popularize it worldwide.

However, records show that Parisian restaurants such as Paillard and Maire were already serving crêpes Suzette in the early 1890s, suggesting the dish may have originated in Paris rather than London.

Another popular story comes from chef Henri Charpentier, who claimed he accidentally invented the flambé version while preparing orange crêpes with cognac for the same prince, possibly explaining how the dramatic flaming presentation became part of the recipe.

Whatever its exact origin, crêpes Suzette remains a timeless symbol of classic French cuisine.

The recipes vary from one chef to another, some are flambéed with Grand Marnier liquor and some are made without any alcohol (just an orange butter). But the signature components remain: thin French crêpes, sugar, orange and lemon juice, orange zest, and butter.

Ingredients you’ll need for this recipe

Here’s everything you need to make my authentic Crêpes Suzette recipe with Grand Marnier.

• Crêpes. Thin, tender French-style pancakes. You can use good-quality store-bought crêpes or use my go-to recipe for classic French homemade crêpes.
• White sugar. We use simple white sugar to make a caramel: the base of the Suzette sauce.
• Oranges. We are using 2 oranges to make the signature flavor of the sauce. Use fresh citrus, not bottled juice. It makes a dramatic difference in aroma and flavor. We are using the juice (from the 2 oranges) and the zest from one orange.
• Lemon. The juice from one lemon adds brightness and balances the sweetness of the sauce.
• Unsalted butter. Cubed butter is added to the citrus-caramel sauce near the end for richness and to create that signature silky texture.
• Grand Marnier. Finally, we flambé the crêpes with Grand Marnier, a classic orange liqueur that deepens the citrus flavor.

How to make Crêpes Suzette

This is how Crêpes Suzette comes together. You can read the detailed instructions and ingredients list at the end of this page, in the recipe card.

1. Prepare the citrus. Zest the orange and lemon, then juice them.
2. Make the caramel base. In a wide skillet over medium heat, melt the sugar until it turns into a light amber caramel. Swirl gently, don’t stir.
3. Build the sauce. Stir in the citrus juices and zest. Let the sauce heat up for 10 minutes, until syrupy.
4. Add the butter. Lower the heat and whisk in the butter carefully. The mixture will bubble, then become smooth and glossy.
5. Add the Grand Marnier. Pour in the liqueur and flambé the sauce: remove the pan from the heat, carefully ignite the alcohol, and let the flames die out naturally.
6. Warm and fold the crêpes. Add the crêpes one by one into the sauce, folding each into quarters and turning them gently to coat in the sauce.
7. Serve immediately. Spoon extra sauce over the crêpes and serve hot.

My 10 Tips for the best Crêpes Suzette

After having made this recipe many times, here are my tips for successful Crêpes Suzette. If you have any more tips for this recipe, feel free to share them in the comments.

1. Use smaller crêpes for easier handling. Choose crêpes about 8–9 inches (20–23 cm) in diameter so they’re easy to lay flat in the pan and fold into quarters. In France, bakery crêpes are often very large (12–15 inches/30-38 cm), but these are impractical for Crêpes Suzette: they don’t fit well in a standard pan and are difficult to fully coat with sauce. For best results, use smaller crêpes or make your own. You can make a half-batch of my go-to crêpe recipe which yields 6 crêpes of 9-inch diameter (half batch). They are ideal for saucing and folding neatly.

2. Warm the crêpes before saucing. Cold crêpes absorb sauce unevenly and can tear. Gently warm them in a pan and keep wrapped in foil before adding them to the sauce.

3. Use fresh orange zest, not bottled juice. Fresh zest provides essential oils that give Crêpes Suzette their signature aroma. Bottled juice tastes flat by comparison.

4. Reduce the sauce before adding crêpes. The sauce should be syrupy, not watery. Let it reduce slightly so it clings to the crêpes instead of pooling in the pan.

5. Add butter at the very end. Swirl in cold butter off the heat for a glossy, velvety sauce that won’t separate.

6. Don’t drown the crêpes. Crêpes Suzette are about balance: the crêpes should be coated, not swimming. Too much sauce makes them soggy.

7. Use a wide, shallow pan. A sauté pan or large skillet allows the crêpes to lie flat and soak evenly. Avoid deep pans.

8. Flambé with care. Never pour alcohol straight from the bottle into the pan. Pour the needed amount (50ml) into a small glass first, to ensure you’re pouring the proper amount. Remove the pan from direct flame before igniting your sauce, and make sure there’s a large space above the pan for the flame (ie. don’t hold the pan too close to the vent). Also, make you sure you flambé the sauce in a draft-free environment.

9. Be gentle when folding. Use a spatula and fold carefully into quarters. Tearing ruins both texture and presentation.

10. Serve immediately. Crêpes Suzette lose their magic quickly — serve straight from pan to plate for best texture and aroma.

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

You can make the plain (unsauced) crêpes up to 3 days ahead and store them well wrapped in the refrigerator (or at room temperature for 24 hours). Stack them with parchment paper between each crêpe and keep them airtight to prevent drying out.

For best results, prepare the orange butter sauce (Suzette sauce) the day you plan to serve. Assemble the dish just before serving by gently warming the crêpes in the sauce. If left too long in the sauce, the crêpes will absorb liquid and become soggy, so timing is key for perfect texture.

Can I make Crêpes Suzette without flambéeing the sauce? 

Absolutely. Flambéeing is traditional, but not required to enjoy classic Crêpes Suzette. You can simply let the sauce simmer for a few minutes to allow the flavors to develop and the alcohol (if using it) to cook off naturally.

Skipping the flambé step makes the recipe easier, safer, and just as delicious: perfect for home cooks who want all the flavor without the flame.

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

Yes, you can make Crêpes Suzette without alcohol – simply skip the Grand Marnier. This alcohol-free version is ideal for kids, non-drinkers, or anyone looking for a lighter, family-friendly Crêpes Suzette recipe.

I hope you’ll love this French Crêpe Suzette recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More Classic French desserts to try 

• Classic French Crème Caramel
• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

Serves: 6 crêpes Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 French crêpes (8–9 inches / 20–23 cm) 
2 oranges
1 lemon
½ cup (100g) white sugar
½ cup(115g) unsalted butter, cut in cubes
1/4 cup (60ml) Grand Marinier

Instructions

1. Zest 1 orange and juice the 2 oranges into a glass. Juice the lemon into the same glass.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and let it cook without touching until the sugar melts and turns to a golden caramel.
3. Carefully add the citrus juice and zest: the liquid will bubble and the caramel will harden (this is normal). Let the juice heat up and allow the caramel to turn liquidy again. This takes a about 10 minutes. Stir occasionally with a wooden spoon.
4. Carefully add the butter cubes and stir. The sauce will bubble and foam at first. Stir until smooth and glossy. Lower the heat to low.
5. To flambé the sauce, pour the Grand Marnier into the sauce. Remove the pan from the burner and set it on your counter (or heat-proof surface). Immediately, using a long match or barbecue lighter and approaching from the edge of the pan (not the middle), hold a flame within 1 inch (2.5cm) of the liquid, until it lights on fire. The flame will last 5 to 10 seconds and die when all the alcohol has evaporated. Place pan back onto the stove-top.
6. Place one crêpe in the pan and let it soak up some liquid. Flip it, fold it in half and in half again so it forms a triangle. Place on serving plate, spoon extra sauce on top and serve. Repeat with remaining crêpes.

The post Crêpes Suzette Recipe (with Grand Marnier) appeared first on Pardon Your French.

Also known in France as crème renversée (“turned-out cream”), this classic treat is ideal for entertaining because it must be prepared in advance and needs a night in the fridge to set. Whether you’re hosting a dinner party or searching for a show-stopping holiday dessert, Crème Caramel is a favorite that never disappoints. 

Why you’ll love this Crème Caramel recipe

• Authentic French flavor: This is a true French-style crème caramel, made the traditional way with milk, not cream. It’s light and delicate, yet still rich and luxurious in taste and texture.
• A perfect vanilla vs. caramel flavor balance: My recipe includes a generous touch of vanilla to bring just enough warmth and depth. It also includes enough caramel to coat and flavor the custard, but not too much: it’s isn’t too sweet, nor too heavy.
• Slow-baked perfection: The gentle water bath (bain-marie) ensures even cooking, creating a smooth, satiny custard while letting the caramel infuse its flavor from below.
• Flexible format: You can make this recipe in small ramekins or in one large mold – you choose!
• Make-ahead friendly: Crème caramel actually improves with time: it chills beautifully and is perfect for preparing a day or two in advance.

Ingredients you’ll need for Crème Caramel

• Sugar, water. The caramel is made with white sugar and a splash of water so it’s pourable into the ramekins.
• Milk. For the custard, I recommend using whole milk so it sets nicely and yields a rich, luscious texture.
• Vanilla. We use vanilla to flavor the custard. I like to use the seeds from one vanilla bean or ½ teaspoon of vanilla bean powder (which I store in a small glass jar). The seeds give the most intense flavor, but vanilla extract works well too and is a more affordable option.
• Eggs. We need 3 whole eggs and 3 egg yolks for the custard. Take them out of your fridge at least 30 minutes before using, so they’re at room temperature.
• Sugar. We use 1/3 cup (80g) to sweeten the custard. Most recipes call for more sugar (between ½ cup to ¾ cup) but I find 1/3 cup is just sweet enough.

Equipment needed

• 6 x 4oz ramekins (or one 6-inch [15cm] cake tin)
• A large baking dish or roasting pan (for the water bath)
• Saucepan, whisk, ladle, and fine mesh strainer (optional but helpful)

How to make crème caramel (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Start by making the caramel.

Melt the sugar and water in a small saucepan (no stirring!) until deep amber in color. Pour the caramel into individual ramekins to coat bottoms and let harden. Preheat oven to 300°F (150°C).

2. Then, make the custard.

Warm the milk with vanilla, and set aside to cool and infuse. Whisk the eggs, yolks, and sugar together. Slowly whisk in the warm vanilla milk.

3. Make a water bath.

Place ramekins into a large roasting pan and ladle the cream evenly into them. Pour boiling water halfway up the sides and bake for 40 minutes, until just set and slightly jiggly. Cool completely, then refrigerate for 6+ hours or overnight (uncovered).

4. Serve.

Run a knife around edges of the ramekins, invert onto plates and serve immediately. Or you can serve still in the ramekins with caramel sauce on the bottom.

Tips for the Best Crème Caramel

• Never leave your caramel sauce unattended:To make caramel sauce you essentially toast white sugar until it’s melted. Your sugar can go from toasty to burnt pretty quickly though, so always make sure you keep a close eye on it! Stop cooking once golden amber — too dark tastes bitter.
• Temper the eggs carefully: When adding warm milk to the eggs, do it slowly while whisking constantly. This prevents the eggs from cooking too fast and gives you that silky, custard-like texture.
• Avoid bubbles and bits: Straining the mixture makes the custard silky smooth.
• Don’t overbake: the centres should still have a gentle wobble when you take the custards out of the oven: they’ll continue to set as they cool. In the photos, you might notice a few tiny bubbles around the edges of my crèmes. That’s a telltale sign they were baked just a little too long. It doesn’t really affect the flavor or texture, but if you’re aiming for perfectly smooth, picture-perfect crèmes, take them out before they lose that slight jiggle. Remember: every oven is different!

Variations and serving suggestions

• Flavor twists: Try infusing the milk with orange zest, coffee, or cardamom for a delicious twist.
• Serving Ideas: Serve with fresh berries, a sprinkle of toasted coconut, or a small mint leaf for color.
• Pairing Suggestion: A glass of late-harvest Riesling or espresso pairs beautifully with the caramel notes.

Frequently Asked Questions

What is the difference between Crème Caramel and Panna Cotta?

Crème Caramel is a baked custard made with eggs and milk, while Panna Cotta is a set cream dessert thickened with gelatin and never baked. Crème Caramel has caramel syrup; Panna Cotta is often served with fruit or coulis.

What ramekins are best for making Crème Caramel?

Use ceramic or glass ramekins that conduct heat evenly. 4oz (120ml) size is perfect for individual servings. Avoid metal molds, as they can overcook the edges.

Can I use cream instead of milk?

Yes, but it will be richer and heavier. The traditional French version uses milk for a lighter texture.

Can I make one large Crème Caramel instead of individual ones?

Absolutely! Use a 6-inch (15cm) round cermaic/porcelain baking dish and increase the baking time to about 1 hour.

How far in advance can I make Crème Caramel?

Crème caramel is a great make-ahead dessert and even better the next day! You can make it up to 3 days in advance. Just keep the ramekins covered in the fridge after the first night. Simply flip them onto a plate and serve when ready.

I hope you enjoy this Crème Caramel recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More Classic French desserts to try 

• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Classic French Crème Caramel

Print Recipe

Serves: 6 ramekins Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the caramel:
½ cup (100g) white sugar
2 tbsp (30ml) water
For the crèmes:
2 cups (500ml) whole milk
½ tsp vanilla extract (or vanilla bean)
3 large whole eggs
3 large egg yolks
1/3 cup (80g) white sugar
Butter or cooking spray, for greasing the ramekins.
Equipment
6 individual 4oz ramekins or for a large version: cake tin (15cm/6 inch)
Baking dish or roasting pan large enough to hold the ramekins

Instructions

1. Prepare the Dishes.
   Lightly grease the insides of your ramekins (or a cake tin) with butter or non-stick cooking spray.
   Set a large baking dish or roasting pan aside. You’ll use it later to create a bain-marie (water bath) for baking the custards.
2. Make the Caramel.
   In a medium saucepan, combine the sugar and water over medium heat. Allow the sugar to melt slowly; do not stir with a spoon or whisk. Instead, gently swirl the pan every 20 seconds or so to help the sugar melt evenly.
   Once the sugar starts to foam, keep an eye on it as it turns a deep amber color. Be careful not to let it burn! Remove from heat and immediately pour the caramel into the ramekins, dividing it evenly. Tilt each ramekin slightly to coat the bottom with caramel. Let them cool and harden completely: the caramel will form a firm layer at the base.
   Preheat your oven to 300°F (150°C) with the rack positioned in the middle.
3. Make the Crème Custard.
   In a small saucepan, warm the milk over medium-low heat. Split the vanilla bean and scrape out the seeds (or use vanilla extract). Add to the milk. Heat until the milk is warm to the touch, but do not let it boil. Remove from heat and let it cool slightly.
   In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly foamy.
   Slowly pour in about ¼ of the warm milk while whisking constantly. This step tempers the eggs so they don’t scramble. Gradually add the remaining milk, whisking until smooth.(Optional but recommended!) Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.
   Pour the cream evenly into the prepared ramekins (a ladle helps!). Place the ramekins inside your roasting pan.
4. Assemble the Water Bath.
   Bring about 1 litre of water to a boil. Open your oven door, pull out your oven rack a little and place your roasting pan (with the ramekins inside) on top. Carefully pour the boiling water into the pan. The water should come about halfway up the sides of the ramekins. Gently slide the oven rack back in and close the door.
5. Bake the Custards.
   Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
6. Cool and Chill.
   Remove the pan from the oven and carefully lift the ramekins out of the water bath. Place them on a cooling rack until they reach room temperature. Transfer to the refrigerator and chill overnight (or at least 6 hours). Tip: Don’t cover them with plastic wrap — it can create condensation and make the tops watery.
7. Serve and Enjoy.
   To unmold, run a knife gently around the edges of each ramekin. Place a small dessert plate on top, flip it over, and give the ramekin a little shake until the custard releases and the caramel sauce flows over the top. 

The post Classic French Crème Caramel appeared first on Pardon Your French.

It’s a classic French cake recipe to impress guests, or a simple treat to enjoy with coffee or tea on your own.

What is an Amandier (French Almond Cake)?

The word Amandier means “almond tree” in French, and this classic french cake celebrates the nut in all its glory. Made with almond flour, eggs, butter and just a touch of citrus, it bakes up into a moist, tender crumb, finished with a delicate crunch from the sliced almonds on top.

This has been one of my go-to cakes for years—not just because it’s naturally gluten-free, but because it feels effortless and unfussy. No intricate layers, no elaborate frosting—just pure, honest almond goodness. A light dusting of powdered sugar right before serving is all it needs to look and feel special.

What I also love about this cake is that it seems to get better with time. By the next day, the flavors have deepened and the texture turns slightly chewier and denser – even more delicious and satisfying! And if you would like to cut cleaner slices, I recommend waiting until the next day too. 

The French Almond Cake (Amandier) is a true classic: a moist almond cake that’s both rustic and refined. Whether you’re new to French baking or already love traditional recipes, I hope this one will become a favorite in your kitchen too!

Ingredients you’ll need for this authentic French Almond Cake

• Sugar. You need ¾ cups (150g) of white sugar for this cake. I have tried the recipe with a lower amount of sugar, but the texture wasn’t right. Because this is a gluten-free cake, we need at least ¾ cups of sugar to help create the structure of this cake.
• Orange zest. It adds freshness and brightness. And orange pairs wonderfully with almond!
• Eggs. We need 5 large eggs (at room temperature) to create structure and richness.
• Almond flour. The star of this almond flour cake! You can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. You can also use almond meal which 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. 
• Butter. Melt the butter (in a sauce pan or a microwave) 15 minutes before you start, as it needs to be slightly cooled before it gets added to the batter.
• Crème fraiche. It adds richness to the texture and a slightly tang. You can find crème fraiche in most grocery stores, next to the heavy creams.
• Almond extract. To bump up the almond flavor.
• Sliced almonds. They get sprinkled on top of the cake before baking to create a delicious, crunchy bite.
• Icing sugar. For dusting before serving.

Step-by-step instructions 

Here is a quick rundown of how this cake is made. This is basically 3 simple steps : making an orange-zested sugar first, then mixing the batter and finally assembling the cake. You can find the detailed instructions and ingredient list in the recipe card below. 

1. Make an orange sugar: Rub together with your fingers the sugar and orange zest until moist and fragrant.
2. Mix the batter: Whisk eggs and orange sugar until foamy, then stir in almond flour, salt, melted butter, crème fraiche, and almond extract.
3. Assemble the cake : Pour batter into the pan and sprinkle sliced almonds on top before baking. 
4. Finish: Once the cake is baked and completly cool, dust it with icing sugar. 

This cake is best made in a 8″ circular pan. It also works in a 9″ pan but the cake won’t be as tall. 

Frequently Asked Questions

Is the French almond cake gluten-free?

Yes! This almond flour cake recipe contains no wheat flour, making it naturally gluten-free.

Do I have to use orange zest?

Orange zest adds brightness and pairs wonderfully with the almond taste. But you can skip it or swap it for lemon zest.

Can I substitute crème fraiche?

In my opinion, crème fraiche yields a distinctive richness and tang to this cake so I recommend sticking to it. But if you really can’t find it, you can use Greek yogurt, skyr or quark instead – the texture of the cake will be a little less dense. Crème fraiche yields a rich texture while yogurts create more of a “bouncy” texture.  

How long does Amandier cake keep?

It stays fresh for up to 3 days at room temperature in an airtight container. You can refrigerate it for up to 5 days.

Can I freeze French almond cake?

Absolutely! Once the cake is completely cool, wrap slices in plastic wrap, store in an airtight container and freeze for up to 2 months. Thaw before serving.

I hope you’ll enjoy this French Almond Cake (Amandier) recipe as much as I do! If you have any questions, please feel free to leave a comment. Happy baking and bon appétit ! 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Coffee Walnut Cake (Gâteau Grenoblois)
• French Magic Cake (Gâteau Magique) 
• Apple Crinkle Cake (Gâteau Froissé) 
• Invisible Apple Cake (Gâteau Invisible) 
• Chestnut Cream Cake (Gâteau Ardéchois) 

French Almond Cake (Amandier)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Zest of 1 orange
¾ cup (150g) sugar
5 large eggs, at room temperature
2 ½ cups (250g) almond flour
¼ tsp salt
5 ½ tbsp (80g) butter, unsalted, melted and cooled
¼ cup (60g) crème fraiche (or greek yogurt, skyr or quark)
1 tsp (5ml) almond extract
1 oz. (30g) sliced almonds
1 tbsp icing sugar, for serving

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line the bottom of an 8-inch cake pan with parchment paper and grease the sides with butter.
2. In a small bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy.
3. In a large mixing bowl, whisk the eggs and orange sugar until foamy. Stir in the almond flour and salt. Finally, stir in the melted butter, crème fraiche and almond extract. Stop mixing when just incorporated.
4. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over top.
5. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack and let cook at least 15 minutes before unmoulding.
6. When the cake is completely cool, dust with icing sugar for serving.

The post French Almond Cake (Amandier) appeared first on Pardon Your French.

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.

Traditionally served in thin slices with fresh berries or dollop of whipped cream, it’s a showstopper that’s perfect for dinner parties, holiday gatherings, or simply for treating yourself.

And best of all? It can be made entirely in advance.

What is a Chocolate Marquise?

The Marquise au Chocolat gets its noble name from French aristocracy—”marquise” referring to a noblewoman, just below a duchess. This dessert, much like its namesake, is refined, rich, and a little indulgent. There is no clear origin for this dessert, but many sources lead to this dessert being named after XVII century Marquise Marie de Rabutin-Chantal, known as Marquise de Sévigné, who was obsessed with chocolate.

While lesser known in the U.S. than chocolate mousse or pot de crème, it’s a beloved classic in French households and restaurants. It dates back to the early 20th century and is often served frozen or semi-freddo, shaped like a log or terrine, and sliced for dramatic presentation.

Half-way between a mousse, a fudge and an ice-cream, this is a perfect make-ahead and no-bake dessert for summer. I often present it with whipped cream on the side and a bowl of fresh strawberries.

Why you’ll love this dessert

• No baking required – this is a great no-bake summer dessert! 
• Make-ahead friendly – even better after a night in the fridge or freezer
• Silky, decadent texture – like mousse meets fudge
• Perfect for entertaining – slice and serve!

Ingredients you’ll need for this Chocolate Marquise recipe

This is truly a simple recipe made with only 5 ingredients. However, I recommend you choose high-quality chocolate and butter, and eggs that are at least 3 days old. Here is a closer look at the ingredients.

• Chocolate. This dessert is all about the chocolate! Choosing a good quality chocolate makes all the difference here, so I recommend splurging a little – you won’t regret it. I recommend a 70% dark bittersweet chocolate.
• Butter. Choose a good-quality European butter, unsalted.
• Vanilla extract. Just a splash of vanilla extract rounds of the bitterness of the dark chocolate.
• Eggs. You need 6 eggs for this recipe, with the yolks and whites separated. The yolks are added to the chocolate-butter mixture and the whites are beat to a firm peak before being folded into the rest. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old at least), and make sure you take them out of the fridge 1 hour beforehand to let them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome more air rather than break, if too fresh or cold.
• Salt. To help set the egg whites and enhance all the flavors.

Step-by-Step Instructions

1. Melt the chocolate. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir until smooth. Remove from heat and let it cool slightly.
2. Add sugar and egg yolks. Add the sugar and beat in the egg yolks, followed by the vanilla extract.
3. Whip egg whites. In a separate, clean and dry bowl, whip the egg whites with a pinch of salt until stiff peaks form.
4. Fold egg whites in. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
5. Mold and chill. Line a loaf pan with plastic wrap. Pour in the mixture, smooth the top, and wrap. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Serve. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

Frequently Asked Questions

Is Chocolate Marquise like chocolate mousse?

It is similar, but denser and firmer due to a higher ratio of chocolate and the freezing process. It’s richer and sliceable—think of it as mousse-meets-fudge.

Can I use milk chocolate instead of dark chocolate?

Technically, yes you can, but it will be much sweeter and less intense in chocolate taste. So, I recommend reducing the sugar by half if you’re trying this recipe with milk chocolate.

Are the raw eggs safe?

Yes, there are safe, except for pregnant women or people with compromised immune systems. If you’re concerned, use pasteurized eggs.

Can I make this dessert ahead of time?

Absolutely! A chocolate marquise is actually best when made 1–2 days in advance. Keep refrigerated or frozen, tightly wrapped.

My baking tips:

• This dessert needs to chill for at least 6 hours before serving, so plan accordingly.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beaters that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk

I hope you’ll love this classic French Chocolate Marquise recipe as much as I do. If you have any questions, please leave a comment. 

More French Chocolate Desserts: 

• French Chocolate Truffles
• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies
• Double Chocolate Twice Baked Cookies (Croquants)

Chocolate Marquise

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

14 oz (400g) dark chocolate (70% bittersweet recommended)
3/4 cup + 2 tbsp (200g) butter, unsalted
1/4 cup + 1 tbsp (60g) sugar
1 tsp vanilla extract
6 large eggs, at room temperature
1 pinch of salt

Fresh strawberries, hulled, for serving

Instructions

1. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir occasionally until smooth. Remove from heat and let it cool slightly for about 10-15 minutes.
2. When slightly cooled, whisk in the sugar and the egg yolks, followed by the vanilla extract.
3. In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak - meaning peaks will stand straight up when the beaters are lifted.
4. Using a large rubber spatula, gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter. Stop when the texture is just uniform – do not over mix.
5. Line a  8.5x4.5-in loaf pan (21.5x11.5cm) with plastic wrap (bottom and edges). Pour in the mixture and cover with another piece of plastic wrap – the wrap should touch the whole surface. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

The post Chocolate Marquise appeared first on Pardon Your French.

What is a French Magic Cake (Gâteau Magique)?

I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with the help of heat, transforming them into something entirely new—different tastes, textures, and colors. It’s pure science, yet every time a cake comes out of my oven, it still feels like a little bit of magic. And this Magic Cake proves just that.

Known as Gâteau Magique in French, this delightful cake is made from a single batter that—like magic—separates into three distinct layers as it bakes: a dense flan base, a creamy custard center, and a light sponge cake top. See? Magic. This definitely reminds me of the Antillean coconut flan that also separates magically.

Gâteau Magique originates from the Charentes region, in the southwest of France. Its roots trace back to a rustic dessert called Millasson (or sometimes Millas), traditionally made with millet flour. Unlike other regional French flans, Millasson stood out for its use of whipped egg whites folded in at the end—creating two distinct layers: a firm flan base and a delicate sponge top.

Over time, the recipe evolved. As it was adapted to use all-purpose wheat flour, a luscious custard layer emerged between the flan and sponge. Thus, the modern Gâteau Magique was born. Today, it’s a beloved treat across France and a must-know recipe for any fan of French baking.

How are the 3 layers created?

During its baking, the batter of a Magic Cake separates into 3 layers with different textures: a thick, flan-like base, a creamy center and a sponge cake layer on top. These distinct three layers form naturally thanks to a gentle, low-and-slow bake—no fancy ingredients or complicated techniques required.

While most cakes bake at 350°F (180°C), this one bakes at 160°C (320°F). The lower oven temperature slows down the setting of the cake’s structure, allowing the batter to gradually warm. As it bakes, the starch sinks to create a dense base, while the airy egg white bubbles rise to form a light, fluffy top. Sandwiched in-between is a smooth, custard-like middle layer.

Ingredients needed

An ultra-easy cake to make, the magic cake is quick to prepare (in 15–20 minutes), then it bakes for 55 minutes at 160°C (320°F) and is enjoyed after chilling in the fridge. Here are the ingredients you need for this recipe.

• Eggs. You need 4 large eggs for this cake, with egg yolks and whites separated. Make sure they are at room temperature: it’s always easier and faster to whip room-temperature egg whites.
• Sugar. White sugar is the way to go. Don’t lower the sugar quantity – you need it for structure to create the cake layer on top.
• Lemon zest. It adds a nice bright flavor to the cake.
• Butter. Salted or unsalted butter both work. The butter needs to be melted and cooled when you whisk it in the batter. Plan ahead: melt the butter 15 minutes before, and let it cool on your counter while you gather your ingredients.
• Milk. You can use either 2% or whole milk here. Avoid using skim or lactose-free milk.
• Orange blossom water. This flavors the cake subtly. If you aren’t a fan of orange blossom, just use 1 tablespoon of water instead.
• Vanilla extract. It complements the citrusy flavors beautifully!
• Flour. All-purpose flour is the way to go.

Bakings tips for a perfect Magic Cake

Magic cake is more forgiving than it seems, I assure you! Here are a few key instructions to help you achieve those beautifully distinct layers.

• Choose the right pan
  A round baking pan, ideally spring-form, between 8-in (20.3cm) and 9-in (22.9cm) in diameter, works best. This size helps create clearly defined layers when sliced. I also like to line my pan with parchment paper: this makes it easier to remove this delicate cake from the pan.
• Add the milk gradually
  To avoid a lumpy batter, add the milk a splash at a time. Mix well between each addition. Once about half is incorporated smoothly, you can safely pour in the rest.
• Whip egg whites to a firm peak
  Whip the egg whites until firm peaks form. It’s important that no yolk gets into the whites, or they won’t whip correctly.
• Be gentle with the egg whites
  The whipped egg whites should be folded in at the very end, and only lightly. When folding the egg whites into the batter, don’t overmix. Let some large lumps of foam float on the surface, which forms the spongy top layer during baking.
• Bake slowly and evenly
  For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
• Know when it’s done
  The cake is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan. In my oven, the cake bakes in 55 minutes, but every oven is different. So, I recommend setting your timer for 50 minutes, and then keeping an eye on the cake.
• Cool completely before serving
  Let the cake cool at room temperature for at least an hour, then refrigerate it for another four hours before slicing. This allows the custard to set fully and results in cleaner slices. It tastes best when thoroughly chilled, and even better if made a day in advance so the flavors can deepen.

Frequently Asked Questions

How long does a Magic Cake keep?

Magic Cake keeps well in the fridge for up to 3 days. I don’t recommend freezing it as this would alter the texture too much.

I hope you’ll enjoy this French Magic Cake (Gâteau Magique) as much as I do! And if you have any questions, please leave a comment. 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Gâteau Basque (Basque Cake filled with pastry cream)
• French Chocolate Moelleux Cake 
• French-Style Fruit Cake (Cake Aux Fruits Confits)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

French Magic Cake (Gâteau Magique)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 28 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites divided
1 cup + 2 tbsp (225g) white sugar
½ tsp freshly grated lemon zest
1/2 cup (125g) butter, melted and cooled
2 cups (500 ml) milk (2% or whole), at room temperature
1 tbsp (15ml) orange blossom water (or just water)
1 tsp vanilla extract
1 cup (125g) all-purpose flour

Instructions

1. Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
2. Separate the egg whites and egg yolks, in two different large mixing bowls.
3. In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
4. Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
5. Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
6. In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
7. Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
8. Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.

The post French Magic Cake (Gâteau Magique) appeared first on Pardon Your French.

Rustic yet indulgent, buttery yet light, whether you’re craving a cozy treat or a simple yet impressive dessert, this irresistible pastry is surprisingly easy to make in your own kitchen.

What is a Crinkle Cake?

A Crinkle Cake, known as Gâteau Froissé in French, is a delightful pastry loved for its irresistibly crispy, flaky layers. And I have to say it has become one of my new food obsessions! This is a unique dessert made using phyllo dough, which is crinkled and par-baked before being soaked in melted butter. A rich, velvety custard is then poured over the layers, and the cake is baked to golden perfection.

Sometimes referred to as “Crunch Cake” or “Phyllo Crinkle Cake”, this dessert has roots in Mediterranean cuisine, where phyllo-based treats like Pastilla or Baklava are widely enjoyed. With the major difference being where Baklava is soaked with syrup, us French soak our crinkle cake with butter!

An Apple Crinkle Cake, with vanilla-cinnamon infused custard

This Apple crinkle cake takes this classic treat to the next level by incorporating tender apple slices nestled between the delicate phyllo sheets. The luscious custard is infused with vanilla and cinnamon, and the cake is topped with chopped pecans for added crunch.

Interestingly, this apple crinkle cake also reminds me of a French Pastis Gascon, a recipe you can find in my cookbook. This is a traditional apple dessert from the Occitanie region in southern France, particularly popular in Gascony. Similar to crinkle cake, Pastis Gascon features thinly sliced apples – often macerated in Armagnac (a local brandy) – layered between sheets of phyllo brushed with butter.

The beauty of this apple crinkle cake lies in its simplicity. It delivers the same wonderful flavors as Pastis Gascon but with a much easier preparation. Thanks to the crinkled phyllo, it boasts an incredibly crispy and flaky texture, enhanced by the buttery custard filling.

Plus, I love its charmingly rustic appearance – no need for perfect layers! In fact, the more irregular and crinkled it looks, the better.

Ingredients you’ll need for an Apple Crinkle Cake

This crinkle cake is a quick and easy dessert recipe consisting of four components: crinkled phyllo, sliced apples, melted butter and a luscious custard. Here is a closer look at the ingredients you need.

1. Phyllo Dough – Typically sold frozen, phyllo needs proper thawing for the best texture. Let it thaw overnight in the refrigerator, then bring it to room temperature for at least one hour before using. This prevents the sheets from cracking when handled.
2. Apples – You’ll need two large apples, cored and thinly sliced. Peeling is optional, but be sure to wash and dry them well. You can slice them by hand or use a mandoline for extra precision. For the best results, choose firm apple varieties that hold their shape when baked, such as Honeycrisp or Pink Lady.
3. Butter – After par-baking the crinkled phyllo with the apples for 10 minutes, pour 2/3 cup (150g) of melted butter evenly over top. You can use salted or unsalted butter, depending on your preference.
4. Eggs – Two large eggs form the base of the custard, giving it a smooth, rich texture.
5. Sugar – The custard is lightly sweetened with ½ cup (100g) of sugar. Feel free to slightly adjust the sweetness, based on your tastes.
6. Heavy Cream & Milk – A combination of heavy cream and milk is added to the sugar and egg to create a luscious custard that soaks into the crispy phyllo, adding moisture and flavor.
7. Spices & Flavoring – Vanilla extract and cinnamon powder infuse the custard with warmth and depth, perfectly complementing the apples.
8. Nuts – Chopped pecans are sprinkled on top of the crinkle cake for added crunch. You can substitute for chopped walnuts if you prefer.

Step by step instructions for Crinkle Cake

1. Prepare the phyllo dough – Take half of the sheets of phyllo dough and fold them into an accordion shape.
2. Build the bottom layer – Neatly stack the folded phyllo sheets in the prepared baking dish.
3. Slice the Apples – Thinly slice the apples.
4. Insert apples – Tuck them between the folds of the phyllo.
5. Build the top layer – Stack the rest of the folded phyllo sheets on top of the apples. 
6. Par-bake and add Butter – Par-bake the cake, remove from the oven and evenly drizzle melted butter over the phyllo.
7. Par-bake and add custard – Par-bake the cake more, and evenly pour the custard over the partially baked phyllo.
8. Top with pecans – Sprinkle chopped pecans over the top and finish baking.

Frequently Asked Questions

What is the best dish for this recipe?

This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

Can I make Apple Crinkle Cake ahead of time?

Yes! You can bake it in advance and store it in the fridge for up to 2 days. Simply reheat in the oven at 150°C (300°F) for 10 minutes to restore crispiness.

What apples work best for crinkle cake?

I recommend using firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These hold their shape well and balance the sweetness of the custard.

Can I use store-bought phyllo dough?

Absolutely! Store-bought phyllo sheets work perfectly. Just make sure to thaw them properly before using.

Can I add other nuts or spices?

Yes! Try swapping pecans for walnuts or almonds. You can also add nutmeg or cardamom for extra warmth.

How should I store leftovers?

Keep any leftover Apple Crinkle Cake covered in the fridge for up to 3 days. Reheat in the oven for a crispy texture, or enjoy it cold for a softer bite.

I hope you’ll enjoy this Apple Crinkle Cake recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French Apple recipes to try

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

Apple Crinkle Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

16 sheets of phyllo, thawed
2 large apples
2/3 cup (150g) unsalted butter, melted (+ 1 tbsp for greasing the dish)
1/2 cup (120ml) heavy cream, 35% m.f.
1/2 cup (120ml) milk (whole or 2%)
1 tsp vanilla extract
1 tsp cinnamon powder
½ cup (100g) sugar
2 large eggs, at room temperature
50g pecans, chopped

Instructions

1. Grease a large baking dish (11.5” x 8.5”/ 29cm x 22cm) with 1 tablespoon of butter.
2. Place your phyllo sheets on a flat working surface. Stack up two sheets of phyllo together and fold them like an accordion. Carefully place into the prepared pan. If the ends are too long, simply fold them into the sides or bottom of the pan. We are working on the bottom layer of the cake here, so it doesn’t need to look perfect. Repeat three times, folding 3 more pairs of phyllo sheet together and placing them side by side in the dish. The whole bottom of the dish should be covered with the folded sheets.
3. Pre-heat your oven to 390°F (200°C) with a rack in the middle.
4. Cut apples in half or quarters, and slice them into very thin slices. No need to peel. Insert apple slices in rows between each phyllo fold.
5. Repeat the process for the top layer: stack up two sheets of phyllo together and fold them like an accordion. Carefully place them on top of the apples. Repeat three times, to fold 3 more pairs of phyllo sheets together and place them side by side to cover the whole dish.
6. Place dish in oven and bake for 10 minutes.
7. Quickly take dish out of the oven, and pour melted butter all over. Place back in the oven for 10 minutes.
8. In a large bowl, whisk together the eggs and sugar until frothy. Whisk in the heavy cream, milk, vanilla extract and cinnamon powder.
9. Quickly take dish out of the oven, and pour the custard all over. Sprinkle with chopped pecans and place back in the oven for 20 minutes, or until golden. If the cake top darkens too much closer to the finish, place a sheet of foil on top.
10. Transfer onto a cooling rack and let cool 5-10 minutes. Sliced in large squares and serve warm on its own or with a scoop of vanilla ice cream.

The post Apple Crinkle Cake (Gâteau Froissé) 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 are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.