Desserts

You might think of pumpkin pie as a 100% American dessert – but the French have their own version of it too! It comes in the form of a crust-less pie, made from a mix of pumpkin puree and corn flour, and is usually flavored with vanilla and rum.

A “Gâteau au Yaourt” (Yogurt Cake) is a simple French classic and is very often the first cake that kids learn to bake (I remember being taught to make a yogurt cake in our classroom when I was 6 or 7, using the yogurt pot as the measuring tool). It’s quick and easy, as you only need 1 bowl and 10 minutes of prep time. It’s moist, fluffy, and endlessly adaptable. It makes for a great recipe to have in your baking repertoire, that can be adjusted to any season or …

Known in French as buckwheat “galettes”, these Brittany-style buckwheat pancakes are a variation on the utterly classic Buckwheat crêpes (a recipe that I shared here). They differ from the latter as they are thicker and smaller, but are made with the same ingredients and have the same delectable nutty, earthy flavors and fluffy texture dotted with little holes.

This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible. Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush …

Even as a butter devotee, I’ll admit olive oil is an essential in your baking pantry – because olive oil simply makes outstandingly good cakes. It lends a rich moisture to the crumb (that develops further with time) and a distinct herbaceous aroma, only true to olive oil. Olive oil cakes are deeply anchored in Mediterranean baking traditions, and France is no exception. I actually remember one of the first cakes I ever made on my own as a child, being a simple olive oil cake with orange zest. It …

Known in French as “Le Fouesnantais”, this Cherry Bread Pudding recipe originates from Fouesnant, a small town in Brittany where cherries are a big part of the local economy. Filled with clusters of cherries and topped with a fragrant cinnamon crumble, it is rich and satisfying with bursts of sweetness (and it makes great use of whichever leftover brioche, pain au lait or bread you might have on hand!)

If you think “brioche” is one of those intimidating French staples that you’ll never be able to make at home… think again! This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

Known as “riz au lait”, the typical French rice pudding is made with the simplest of pantry ingredients: rice, sugar and a lot of milk, simmered or baked together until creamy. No eggs, no cornstarch, no gelatin. The starch of the rice does all the work and thickens the mixture until it’s amazingly rich. It is one of the ultimate French comfort foods, and I never tire of making and eating it. 

When it comes to Spring – specifically strawberry season – it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. This dessert has a retro feel to it (and granted, it might not be the most modern dessert out there), but come Spring, it is always present in bakeries and cake shops throughout the country.   It is also a favourite amongst home bakers, because despite its fancy appearance, it is actually easy and quick to throw together (less than 30 minutes) and looks much more complicated …

A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure.