There’s no mixer required, no fancy technique, and no long ingredient list. You just need a good whisk, one bowl, and about ten minutes of hands-on time before it’s in the oven.

What makes this the “classic” version?

There are many versions of gâteau au yaourt, but they all share the same bones: yogurt, sugar, flour, oil (not butter), and eggs. Traditionally, you take the empty yogurt pot itself and use it to measure everything else (more on that below).  That’s where the cake gets its French nickname as a “no-measure” cake.

For this recipe, I’ve translated that traditional yogurt pot ratio into standard cups and grams, so you can make it with the tools already in your kitchen.

The cake bakes up moist and tender, with a fine, close crumb – closer to a pound cake than a fluffy American layer cake I’d say. The cake has a little tang from the yogurt and is only lightly sweet, which is very much the point: it’s meant to be a snacking cake, not a dessert-table showstopper.

I bake mine in a 9×5-inch loaf pan for the classic “French goûter” (afternoon snack) shape, though a round 8- or 9-inch cake pan works just as well.

Ingredients for this Classic French Yogurt Cake

• Plain whole-milk yogurt. The heart of the recipe, and where the cake gets its moisture and gentle tang. I recommend you use plain, whole-milk yogurt (ideally, not Greek, not Skyr, not low-fat). The extra fat and moisture make a real difference here.
• Eggs. Two large eggs give the cake its structure and lift. Bring them to room temperature so they incorporate smoothly.
• Sugar. Just enough to sweeten without tipping the cake into “dessert” territory. This is a lightly sweet, everyday cake.
• Neutral oil. Vegetable, canola or sunflower oil, rather than butter. This is what keeps the crumb so moist for days, and it’s part of what makes the batter so quick to mix (no creaming, no melting and cooling butter).
• Vanilla extract. The classic flavoring component.
• All-purpose flour, baking powder and salt. Standard pantry staples that give the cake its rise and structure.

The Traditional Yogurt-Pot Method

If you want to try baking this the way it’s done in French kitchens, here’s the classic ratio, using an empty 125g yogurt container itself as your only measuring tool:

2 pots plain yogurt : 2 pots sugar : 3 pots flour : 1 pot oil, plus 2 eggs, 1 packet (about 2 ½ tsp) baking powder, a pinch of salt and a splash of vanilla.

It’s not precise, but that’s exactly the charm of it, and it’s genuinely how most French families still make this cake today. For your first attempt, I’d recommend following the measured recipe below; once you’ve got a feel for the batter, the pot method is a fun (and very French) way to make it from memory.

My Best Tips for a Classic French Yogurt Cake

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the crumb tough instead of tender.
• Room-temperature ingredients matter. Cold eggs and yogurt won’t emulsify as smoothly with the oil, which can leave you with a slightly denser cake.
• Check for doneness early. Ovens vary, so start checking with a toothpick a few minutes before the recipe’s minimum bake time.
• Let it cool before slicing. The crumb continues to set as it cools, so resist cutting into it warm if you want clean slices.
• It’s even better the next day. Like most yogurt and pound cakes, the flavor and texture improve slightly after an overnight rest.

A few ways to serve it

Serve it plain with a cup of coffee or tea, the way it’s most often eaten in France, or dust the top with powdered sugar for a little polish. It’s also lovely with a spoonful of strawberry jam, a dollop of crème fraîche, or fresh berries on the side. For a weekend brunch spread, slice it alongside my French Almond Croissants or serve it toasted with butter the next day.

Ways to flavor & vary this cake

Once you’ve got the base recipe down, it’s endlessly adaptable. This is genuinely the starting point for most of the yogurt cakes on this site. A few of my favorite variations:

• Fresh Peach Yogurt Cake – sliced peaches and warm spices, for summer.
• Orange Yogurt Cake – bright citrus, brushed with an orange-honey glaze.
• Lemon Poppy Seed French Yogurt Loaf – zesty, with a honey-lemon syrup soak.
• Blueberry Lemon Yogurt Loaf – bursting with berries, late-summer perfect.
• Poached Pear Vanilla Yogurt Cake – cozy and autumnal, with a pretty pear pattern on top.

You can also stir in chocolate chips, swap the vanilla extract for orange flower extract, or fold in a handful of fresh berries right into the batter.

Frequently Asked Questions

What’s the difference between French yogurt cake and American cake?

French yogurt cake is denser and less sweet than a typical American layer cake, with a tighter, more tender crumb closer to a pound cake than a fluffy sponge. It isn’t frosted or filled:  it’s meant to be an everyday snacking cake, not a special-occasion dessert.

Can I use Greek yogurt instead of regular yogurt?

You can, but the texture will be a little denser and less tangy, since Greek yogurt has less moisture and a different acidity. If that’s what you have, it will still work,  just know the crumb will be slightly tighter than with regular plain yogurt.

Can I use flavored yogurt?

Yes, vanilla or lemon-flavored yogurt work well and add a subtle extra layer of flavor. Just avoid yogurts with fruit chunks or a lot of added liquid, which can throw off the batter’s texture.

Do I have to use oil, or can I use butter?

I recommend sticking to oil, which is traditional for this recipe.

Can I bake this in a different pan?

Yes. A 9×5-inch (22.8×12.7 cm) loaf pan is my go-to for the classic shape, but an 8- or 9-inch round cake pan works just as well. Start checking for doneness about 7-8 minutes earlier, since a wider pan bakes faster than a narrow loaf.

How do I store it, and can I freeze it?

Store it covered at room temperature for up to 3-4 days, or in the fridge for up to a week. To freeze, wrap it tightly (whole or in individual slices) and freeze for up to 2 months; thaw at room temperature before serving.

Why did my cake sink or not rise properly?

This is almost always old baking powder or a slightly underbaked center. Check your baking powder’s freshness, and make sure a toothpick comes out fully clean from the center before pulling the cake from the oven.

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

• Classic French Pound Cake (Quatre-Quarts)
• Fresh Peach Yogurt Cake
• Orange Yogurt Cake
• Lemon Poppy Seed French Yogurt Loaf
• French Magic Cake (Gâteau Magique)
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Classic French Chocolate Moelleux Cake

I hope you enjoy this Classic French Yogurt Cake recipe as much as I do.  If you have any questions or feedback, please leave a comment and I’ll be glad to assist.

Classic French Yogurt Cake (Gâteau au Yaourt)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup (250g/2 yogurt pots) plain yogurt
1 cup (200g/2 yogurt pots) sugar
2 large eggs, at room temperature
½ cup (60ml/1 yogurt pot) neutral oil (ie. Canola)
1 tsp vanilla extract
1 ½ cup (190g/3 yogurt pots) all-purpose flour
½ tsp salt
2 ½ tsp baking powder

Instructions

1. Line a 9x5" cake pan with parchment paper. Pre-heat your oven to 350°F (180°C) with a rack in the middle.
2. In a large mixing bowl, whisk together the yogurt and sugar. Whisk in the eggs, and then the oil and vanilla extract. Stop when just smooth.
3. In a separate bowl, sift together the flour, salt and baking powder. Add the dry ingredients to the wet ingredients and whisk together until just incorporated.
4. Pour the batter into the prepared pan and bake for 40 minutes, or until lightly golden on top and a knife inserted in the middle of the cake comes out clean.
5. Transfer onto a cooling rack, wait about 10 minutes before unmoulding.

The post Classic French Yogurt Cake (Gâteau au Yaourt) appeared first on Pardon Your French.

Whether you’re baking for guests or just craving something sweet with your coffee, this easy palmier recipe will quickly become a favorite!

What Are Palmier Cookies?

Palmier cookies are a traditional French pastry made from puff pastry and sugar. When baked, the sugar caramelizes and creates a golden, crispy texture with delicate layers.

Palmiers are a staple of French bakeries, found all across the country. I used to love them as part of my goûter, those simple after-school snacks for kids. And now as an adult, I still find myself drawn to them whenever I step into a bakery. The ones sold there are usually much larger than anything you’d make at home (often bigger than the palm of your hand) but their light, crisp texture keeps them from ever feeling too heavy.

In the United States, they are often called elephant ears because of their distinctive heart-like shape. While fair-style elephant ears are usually larger and fried, these French Palmiers are baked, lighter, and more refined. 

Why You’ll Love This Palmier Cookies Recipe

• Only 3 ingredients: puff pastry, sugar and cinnamon.
• Ready in under 30 minutes
• Perfect for beginner bakers
• Light, crispy, and buttery texture
• Great with coffee or tea

Ingredients for Palmier Cookies

You only need three simple ingredients:

• 1 sheet puff pastry (store-bought or homemade). See my notes below for the best puff pastry to use.
• 1 cup granulated sugar. Plain old granulated sugar is the way to go here.
• 2 tsp cinnamon powder. It adds a warm, spiced flavor.

Best puff pastry to use

Store-bought puff pastry works perfectly and saves time. Choose an all-butter version for the best flavor and flakiness. My favorite in the U.S. is Dufour Pastry Kitchens Classic Puff Pastry . It’s made with real butter (not partially hydrogenated oils, which many brands still use), and the flavor is noticeably better once baked. You’ll find it in the freezer section of many grocery stores. If it’s frozen, let it thaw as directed, but keep it chilled until you’re ready to bake. 

How to Make Palmier Cookies (Step-by-Step)

Here are the steps with photos for making palmier cookies. This is nothing complicated, but I feel like adding step by step photos for the folding parts will be particularly be helpful. You can find the detailed ingredient list and the detailed instructions at the end of this article.

1. Make cinnamon sugar. Mix sugar and cinnamon in a bowl.
2. Prepare the pastry. Lightly sprinkle some cinnamon sugar on your work surface and unfold the puff pastry on top. Use a rolling pin to gently flaten the fold marks, if needed.
3. Add sugar. Sprinkle sugar evenly over the pastry and gently roll it in.
4. Flip the pastry and repeat on the other side (1. sprinke sugar, 2. Roll it in).
5. Fold both long sides by a quarter, toward the center. Then fold again.
6. Fold one half over the other to form a log. Chill for 15 minutes. Preheat oven and line a baking sheet with parchment paper.
7. Slice. Cut the log into thick slices.
8. Coat with sugar. Toss each slice in the remaining cinnamon sugar.
9. Place on the baking sheet. Slightly open each cookie “ear” to form rabbit ears.
10. Bake. Bake until golden on both sides. Let cool slightly before serving.

Tips for Perfect Palmier Cookies

• Keep the puff pastry cold for easier handling. Puff pastry tends to warm up quickly once you start handling it with your hand and it starts getting sticky. Try and act fast when you fold the pastry.
• Don’t be afraid to use lots of sugar, to create golden, caramelized cookies.
• Slice the pastry log evenly for uniform cookies that bake evenly.
• Bake cookies for 10 minutes and flip them to finish baking to get them crisp on both sides.

Variations of Palmier Cookies

• Vanilla powder – If you’re not a fan of cinnamon, replace it with ½ tsp of vanilla powder.
• Chocolate-Dipped Palmiers – Once they’re baked and fully cooled, dip half of each baked palmier in melted chocolate for a more indulgent treat.
• Savory Palmiers – Skip the sugar and use pesto, cheese, or tapenade for a savory appetizer version. 

 How to Store Palmier Cookies

Store palmier cookies in an airtight container at room temperature for up to 3 days. After that, they tend to soften and the caramelize edges stick.

Can you freeze them?

Yes! You can freeze the unbaked sliced cookies and bake them directly from frozen. Just add a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use homemade puff pastry?

Absolutely. Homemade puff pastry will give an even richer flavor, but store-bought works wonderfully. I can recommend this homemade puff pastry recipe by Sally’s Baking Addiction.

Why are my palmiers not crispy?

They may need more baking time or more sugar to properly caramelize.

Can I make palmier cookies ahead of time?

Yes. You can prepare and slice them in advance. Store them in your fridge (for up to 2 days) then bake just before serving.

Are elephant ear cookies the same as palmiers?

They are similar, but French palmiers are baked and lighter, while American elephant ears are often fried and larger. 

More Easy French Desserts to Try

If you love this recipe, you might also enjoy:

• Classic French Madeleines
• Crêpes Suzette Recipe (with Grand Marnier)
• Classic French Crème Caramel
• Classic French Chocolate Moelleux Cake
• French Almond Cake (Amandier)
• French Crêpes
• Gâteau Basque (Basque Cake with pastry cream)
• Double Chocolate Twice Baked Cookies (Croquants)
• Lemon Poppy Seed Sablé Cookies
• Classic French Pear Cake

Easy Palmier Cookies Recipe

Print Recipe

Serves: 20 cookies Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 ready-roll puff pastry (250-280g)
1 cup (200g) granulated sugar
2 tsp cinnamon powder

Instructions

1. Mix the sugar and cinnamon together in a bowl. Lightly sprinkle about 1 tablespoon of cinnamon sugar on your work surface (or a cutting board) and unfold the puff pastry on top.
2. Sprinkle about ¼ cup of the sugar evenly over the pastry. Using a rolling pin, gently press the sugar into the dough. Flip the dough and repeat: sprinkle about ¼ cup sugar and gently press it with a rolling pin. Fold both long sides by a quarter inward toward the center, then fold again so the two sides meet in the middle, leaving a ¼ inch space in the middle. Finally, fold one half over the other to form a log.
3. Transfer the log to the fridge for 15 minutes, to chill. Meanwhile, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
4. Using a sharp knife, slice the log into 1/3 inch (1 cm) thick pieces. Toss each slice into the bowl of remaining cinnamon sugar to coat evenly on both sides. Place slices cut-side up on the baking sheet, leaving space between each cookie. Slightly open each cookie "ear" to form rabbit ears.
5. Bake for 14-15 minutes, flipping the cookies after 10 minutes, until golden brown and caramelized. Transfer cookies onto a cooling rack and let cool completly before serving.

The post Easy Palmier Cookies Recipe (French Elephant Ears with Puff Pastry) appeared first on Pardon Your French.

With just a few spices, some citrus, and a good bottle of red wine, you can make authentic French mulled wine right at home.

In this post, you’ll learn what makes Vin Chaud special, the best wine to use, helpful tips, and a step-by-step recipe that delivers deep flavor every time.

What is Vin Chaud?

Vin Chaud literally means “hot wine” in French. Similar to mulled wine served throughout Europe, it’s gently heated with citrus, warming spices, and a touch of sweetness.

What makes the French version unique is its balance: never too sweet, never too spicy, and always smooth. Vin Chaud is meant to be an easy, sweet and warming drink to sip on, so it’s typically not fortified with brandy or cognac. The wine, spices, and citrus are the stars of the show.

Ingredients you’ll need for this French Mulled Wine (Vin Chaud) recipe

My recipe for Vin Chaud is made with a red wine, spices and citrus to yield an authentic taste that brings me back every time to a French Christmas market or down snowy slops. Here are the ingredients you’ll need and why they work together.

This recipe is made with one bottle of red wine (750ml) which yields about 5 drinks.

Red wine: Choose a young, dry red wine such as a Pinot Noir or Cabernet Sauvignon. Don’t go for a pricy bottle but you shouldn’t get the cheapest wine either. For more details on how to choose a wine for mulled wine, see the next section.

Fresh citrus: We use the fresh peels from two oranges, one lemon, and one lime, and we also squeeze the juice from the oranges directly into the mixture. This blend of fresh juice and aromatic peels creates an incredibly bright, fruity, and zesty flavor.

Citrus fruits are in season during the colder months, so you should be able to find good-quality ones at most grocery stores. Since the peels go straight into the pot, it’s best to choose organic citrus whenever possible.

Sugar: The mulled wine is sweetened with sugar. You can use white or light brown. It’s first dissolved in the orange juice and a splash of wine to form a light syrup, ensuring the sweetness blends smoothly without any grainy texture.

Spices: For a classic Vin Chaud, we use whole cloves, cinnamon sticks, nutmeg, vanilla, star anise and fresh slices of ginger. This traditional mix brings warmth, aroma, and the unmistakable flavor profile that defines French mulled wine.

What is the Best Wine for Making Mulled Wine (Vin Chaud)?

Choosing the right wine is key to making a flavorful and well-balanced Vin Chaud. Since heat intensifies a wine’s flaws (like bitterness or sharp acidity), you want to avoid low-quality bottles. Instead, here are the two traits I look for when choosing the wine:  

1. Choose a Dry Red Wine

A dry wine makes the best base for mulled wine because you’ll be adding sugar. If the wine is already sweet, the final drink can become cloying. My favorite choices include Pinot Noir, Cabernet Sauvignon, or other dry reds with a clean, fruity profile.

2. Choose a Young, Fruit-Forward Wine

It’s also best to choose a younger wine, with fruit aromas and a smooth, rounded texture. This helps prevent harsh tannins from showing up once the wine is heated. In France, popular options for authentic vin chaud include Côtes-du-Rhône, Languedoc, Beaujolais and Bordeaux. 

These generous, fruit-driven reds have enough body to stand up to the warming spices without overpowering the drink.

How to make the best French Mulled Wine (Vin Chaud)?

Here are the quick steps and a few tips for perfect Vin Chaud every time.

• Start by making a small syrup base. Combine the sugar, citrus peels, fresh citrus juice, orange juice, vanilla and all the spices (minus the star anise and ginger) in a small saucepan. Add a light splash of wine, then bring the mixture to a gentle simmer. Let it cook until the sugar fully dissolves and the syrup becomes glossy and fragrant. Creating this syrup first allows the spices and citrus to deeply infuse into the sugar and wine, building a concentrated flavor foundation. It also keeps the alcohol in the main pot from evaporating: heating a small amount of wine is safe, but boiling the full bottle of wine would strip away much of the alcohol and mute the flavor.
• Add the remaining wine, star anise, and ginger.
  Once your syrup base is ready, it’s safe to pour in the rest of the wine. I also prefer to add the star anise and fresh ginger at this stage. Both are powerful aromatics, and adding them too early can overwhelm the wine. Warm the mixture gently and never let it boil. Keeping the heat low preserves the alcohol and maintains a smooth, balanced flavor.

• Adjust the sweetness to taste.
  My version of Vin Chaud leans on the less-sweet side, but feel free to make it your own. If you prefer a sweeter mulled wine, simply stir in a bit more sugar or honey at the end.
• Make it ahead for deeper flavor.
  Vin chaud actually improves with time. Letting it rest for a few hours allows the citrus and spices to develop beautifully. When you’re ready to serve, reheat it slowly over low heat—never at a boil—to keep the flavors and alcohol intact.

Serving Suggestions

Vin Chaud is traditionally ladled into glass mugs or gobelets. You can ladle a few citrus peels or spices (like the cinnamon sticks) into each mug, but this is purely decorative.

My glass gobelets are La Rochère French Bee Tumblers. They are thick, sturdy and super practical. I gathered some more glass mugs and tumblers options here if you’re interested. 

I hope you’ll enjoy this French Mulled Wine (Vin Chaud) recipe as much as I do! If you have any questions, feel free to leave a comment. 

Mulled Wine Pairings

This mulled wine is perfect as an aperitif or after-dinner drink and pairs wonderfully with a variety of savory and sweet snacks.

• Cheese Puffs (Gougères)
• Gruyère Cheese Twists
• Stuffed mushroom caps
• Brie en Croûte with Cranberries, Nuts and Thyme
• French Spiced Bread (Pain d’Epices)
• Almond Cinnamon Shortbreads
• Authentic Stollen (European Christmas Bread)
• French-Style Fruit Cake (Cake Aux Fruits Confits)

French Mulled Wine (Vin Chaud)

Print Recipe

Serves: 5 cups Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 (750ml) bottle dry red wine
2 oranges
1 lemon
1 lime
½ cup (100g) sugar (white or golden brown)
6 whole cloves
2 whole cinnamon sticks
¼ tsp grated nutmeg
1 vanilla pod (scraped) or ½ tsp vanilla powder
4 star anise
2 slices fresh ginger

Instructions

1. Using a sharp hand-peeler, remove wide strips of peel from the oranges, lemon, and lime.
2. Place the sugar in a large saucepan over medium heat. Add the citrus peels and squeeze in the juice from the 2 oranges. Add the cloves, cinnamon sticks, grated nutmeg and vanilla (scrape the inside from one vanilla pod or use 1/2 tsp vanilla powder). Pour in about ½ cup (125ml) of red wine, just enough to barely cover the sugar.
3. Simmer gently until the sugar fully dissolves, stirring occasionally with a wooden spoon. When the sugar is dissolved, increase the heat and bring the mixture to a slow boil. Let it bubble steadily for 4–5 minutes, or until it reduces to a rich, glossy syrup.
4. Once the syrup is ready, reduce the heat to low and add the star anise, ginger slices, and remaining red wine. Warm gently for about 15 minutes. Taste and adjust sweetness if needed – with sugar, honey or even maple syrup.
5. Do not let the wine boil at this point.
6. Ladle into heatproof glasses and serve.
7. Vin Chaud is even better made ahead (up to 24 hours before) and reheated slowly just before serving.

The post Authentic French Mulled Wine (Vin Chaud) appeared first on Pardon Your French.

Whether you’re building a charcuterie board or hosting a holiday dinner, this elegant appetizer always impresses and is absolutely irresistible on warm toast or fresh sliced baguette.

What Is Chicken Liver Mousse?

Chicken liver mousse is a smooth, spreadable preparation made from cooked chicken livers blended with butter, cream, aromatics and a splash of brandy or cognac. Unlike pâté, which can be dense or coarse, mousse is whipped to a light, velvety texture, then pushed through a strainer for extra refinement.

In French cuisine, it’s served chilled with toasted baguette, cornichons, or on charcuterie boards.

For home cooks, it’s an impressive make-ahead appetizer perfect for holidays or dinner parties.

Why You’ll Love This Chicken Liver Mousse

• Restaurant quality, made at home: This is classic French technique but with simple, accessible ingredients.
• Silky, melt-in-your-mouth texture: Thanks to butter, cream, and proper blending.
• Beautiful make-ahead appetizer: Keeps for days (especially with a butter seal).
• More approachable than you think: Soaking the livers overnight mellows the flavor and softens any bitterness or irony blasts.
• Perfect for charcuterie lovers: A luxurious spread to elevate your cheese board.

Ingredients needed for Chicken Liver Mousse

• Chicken livers. We need 1lb (450g) fresh chicken livers for this recipe. I recommend you remove any fatty bits or connective tissues with a sharp knife, so the livers are as lean and tender as possible once cooked.
• Milk. The fresh chicken livers are soaked in milk overnight before cooking. This simple step serves several purposes: it softens any bitterness and reduces the strong aroma of the livers, while the gentle acidity in the milk helps tenderize their texture. During the soak, the livers also release excess blood: you’ll notice the milk turning slightly pink by morning. The result is cleaner, more evenly colored livers that produce a paler, more elegant-looking liver mousse.
• Butter. We use butter three times: first for pan-frying the chicken livers. Second when mixing the mousse to achieve a rich, silky, spreadable texture. The butter must be soft before blending, so be sure to take it out of the fridge about an hour ahead to bring it to room temperature. And finally, we use some to create a seal (or butter cap) on top of the mousse to preserve it longer.
• Shallots, garlic, and thyme. These aromatics form the flavourful backbone of the mousse, adding depth and subtle sweetness.
• Cognac. A generous splash of cognac is used to deglaze the pan after searing the chicken livers and sautéing the shallots and garlic. It lifts all the caramelized bits from the bottom of the pan and lends a gentle sweetness and complexity to the mousse.
• Heavy Cream. We add a quarter cup of heavy cream just before blending the mousse. This helps create a creamy, airy texture. 
• Seasonings. Along with salt and pepper, we add ginger and nutmeg for warmth and depth, plus a touch of piment d’Espelette for a mild heat. Piment d’Espelette is easy to find in France and available in some specialty shops in the UK and US. If you can’t source it, paprika makes a good substitute.

Equipment needed:

• Food processor, blender or hand blender. You need a powerful processor or blender to mix the mousse. I use a hand blender with all the ingredients placed in a shallow bowl, but a processor works perfectly. The mousse needs to be mixed to a silky-smooth consistency.
• Fine-mesh strainer. Once the mousse is mixed, it gets passed through a fine-meshed strainer to discard of any bits and to achieve an extra-smooth texture.

How to Make Chicken Liver Mousse (Step-by-Step)

Here is a quick rundown of the recipe. You can find all the ingredients list and detailed instructions in the recipe card at the end.

• Soak overnight and prep the livers. Place the chicken livers in milk to soak overnight, to mellow their flavors. The next morning, pat dry and trim off any fat or connective tissues.
• Sear the Livers. Cook the livers in a pan with butter until browned outside but still slightly pink inside. Transfer to a bowl or a food processor.
• Cook the Aromatics. In the same pan, sauté the shallots, garlic, and thyme until translucent. Deglaze with cognac scraping up the browned bits. Reduce until only about 1 tbsp liquid remains.

• Blend the Mousse. Add the shallot mixture to the livers (in a bowl or food processor). Add butter, cream, spices and blend until completely smooth.
• Strain for Silkiness. Push the mixture through a fine mesh sieve into a bowl. This step gives you that professional, cloud-like texture.
• Chill the Mousse. Transfer to small jars or a serving dish, pressing gently to avoid air bubbles.
  Chill at least 1 hour before serving.

• Optional: Add a Butter Seal. Melt the remaining butter, let it cool, and skim off the milky solids. Pour a thin 2–3 mm layer of clarified butter over the mousse. This extends the fridge life from 24 hours to 4–5 days.

Frequently Asked Questions

What’s the difference between chicken liver pâté and chicken liver mousse?

French Pâté can be coarse or rustic, depending on how it’s chopped, or dense as made with more fat (either butter or lard). Mousse is ultra-smooth and whipped, with a lighter texture thanks to cream and more thorough blending.

What can I substitute the cognac with?

You use the cognac to deglaze the pan and add that signature sweetness and depth to the mousse. You can use Brandy, Bourbon or sherry if that’s what you have on hand. As non-alcoholic subs, you can use chicken stock.

Is the butter seal necessary?

You don’t have to, but it’s helpful. Without butter seal, your mousse lasts about 24 hours, which works great if you’re serving it right away. With a butter seal, it keeps 4-5 days in the fridge. It also gives your mousse a beautiful, classic French hook.

What pairs well with chicken liver mousse?

Cornichons are the classic match. Their crisp bite and tangy acidity cut through the richness beautifully. You can also pair it with mustard, pickled vegetables (pickled onions are great here!), or sweet preserves.

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

More French appetizers recipes

• Gruyère Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes (Rillettes de Saumon)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Ham, Cheese and Olive Bread (Cake Salé Jambon Fromage)
• Sardines and Cream Cheese Rillettes (Rillettes de Sardines)
• Eggplant Caviar Dip (Caviar d’Aubergines)
• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)

Chicken Liver Mousse

Print Recipe

Serves: About 2 cups Prep Time: 20 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound (450g) chicken livers
3 cups (750ml) whole milk
6oz (170g) unsalted butter, at room temperature, divided
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
2 sprigs fresh thyme, stemmed
¼ cup (60ml) cognac or brandy
½ tablespoon piment d’Espelette (or paprika)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground ginger
¼ tsp grated nutmeg
1/4 cup heavy cream (35% m.f.)

Instructions

1. Place chicken livers in a large bowl and cover with milk. Soak overnight in the fridge. This helps clean the livers and mellow down the irony taste.
2. The next day, strain the livers and pat them dry with paper towel. With a sharp knife, remove any connective tissues and fatty bits.
3. In a large frying pan over medium heat, melt 2 tablespoons (1oz/28g) butter. Add the livers and pan-fry about 3 minutes, until browned on all sides but still a little pink in the middle. Place the warm cooked livers in a food processor (or large bowl if you're using a hand blender). Set aside.
4. In the same pan, cook the shallots and garlic with the thyme for 3-4 minutes, until the shallots are translucent and tender. Add the cognac to deglaze: scrape the bottom of the pan to release any brown bits. Let the liquid simmer until it reduces to about 1 tablespoon (15ml).
5. Pour the shallot mixture into the food processor with the livers. Add the piment d’espelette, salt, black pepper, ginger, nutmeg, 3oz (85g) butter and the heavy cream. Blitz until super smooth.
6. Pass the liver mousse through a fine sieve into a large bowl, to remove any remaining lumps and bits. This part does take a little time and patience, but the end product will be extremely smooth.
7. Transfer the mousse into a serving bowl or small ramekins. Use a small spoon to gently push the mousse into the bowl/jars to avoid any air holes. Cover with plastic film and set in the fridge about 1 hour before serving.
8. Optional: While the mousse sets, melt 2oz (57g) of butter in a sauce pan. Once melted and cooled down, discard the milky-colored butter (floating on top), keeping only the clarified butter. Pour a layer of butter on top of the mousse, covering completely with a 2-3 mm layer of butter. Refrigerate until firm, well-chilled. The layer of butter forms a sealing cap, helping keep the mousse longer: 24h without a butter cap, 4 to 5 days with a butter cap, in the fridge.

The post Chicken Liver Mousse 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.

Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when I serve them.

I love how the salted cod pairs with fresh herbs, crunchy spring onions, and warm spices—it’s a true taste of the French Caribbean. If you’re a fan of bold, briny flavors like olives, capers, anchovies, and of course salted cod, this recipe will win you over in no time!

Best of all, these fritters are incredibly easy to make, making them perfect for parties, snacks, or a flavorful side dish. Give them a try (and let me know how they turned out!), and they might just become your new favorite too!

What Are Accras de Morue (Cod fritters)?

Accras de Morue are traditional Caribbean fritters made from salted cod, herbs and spices, then deep-fried to golden perfection. They are commonly enjoyed as an appetizer or snack and are especially popular at social gatherings and street food markets in the French Antilles.

In Brittany, as in many regions of France, we are fortunate to have numerous Antillean restaurants, often run by people from Guadeloupe, Haïti and Martinique, who have settled in mainland France. As a result, dishes like Accras de Morue, Poulet Boucané, and Boudins have become well-known and appreciated by many French diners. It’s actually very common to find an Antillean food truck or stand at any French market, selling these delicious crunchy fritters.

Thanks to Brittany’s strong fishing heritage and the abundance of affordable salted cod—a staple ingredient in my region—Accras de Morue are a favorite to prepare when hosting guests for drinks and snacks.

They’re crispy, tasty, real crowd-pleasers! A perfect blend of Caribbean tradition with Brittany’s love of seafood.

Ingredients you’ll need for Cod fritters

These little cod fritters come together swiftly and easily, but they do require some planning ahead since the salted cod needs to soak for at least 12 hours. Here is a detailed look at the ingredients you’ll need for this recipe.

• Salted Cod – The star of the dish, salted cod is preserved by drying and salting, which intensifies its flavor. Be sure to soak it in fresh, cold water for at least 12 hours, changing the water periodically (every 4hrs) to remove the excess salt.
• Rosemary & Garlic – These aromatics are used to create a flavorful broth to cook the cod. Rosemary brings an earthy, slightly piney flavor, while garlic infuses a rich, savory taste.
• Flour – The base of the fritter batter, giving structure and crispiness to the fritters. All-purpose flour works best here.
• Salt, Black Pepper & Cayenne – These 3 simple seasonings are used to flavor the fritter batter. Be sure to have a light hand with the salt: the cod is already salty, so no need for a lot of salt in the batter.
• Baking Soda & Baking Powder – The combination of both baking soda and powder help achieve a light, puffy texture with a crisp outer layer.
• Eggs – We need two large eggs to bind the fritter dough together. Make sure your eggs are at room temperature.
• Milk – Helps create a smooth, well-blended batter while adding richness. I recommend whole milk for the best texture, but 2% m.f. works well too.
• Onions – I like to use a mix of sweet onion and spring onions. They add a slight sweetness, some tang and a bit of crunch, balancing the salty cod.
• Fresh Parsley – A fresh, bright herb that adds color and a touch of peppery freshness to the fritters.
• Oil – The oil is used for frying the fritters. A neutral oil like vegetable, canola, or peanut oil is ideal, as it has a high smoke point and won’t overpower the flavors.

Step-by-Step Instructions

1. Desalt the cod. Since salted cod is heavily salted for preservation, you need to remove excess salt before cooking. Rinse the cod and let it soak for at least 12 hours (up tp 24 hours), changing the water every 4 hours.
2. Cook the cod. Boil the cod in an aromatic broth, drain and shred with a fork.
3. Prepare the batter. Combine the flour, baking powder, baking soda, salt, black pepper and cayenne pepper. Add the eggs and milk, followed by finely chopped onion, spring onions, and parsley and mix until you get a thick batter. Fold in the shredded cod.
4. Fry the fritters. Using a spoon, drop small portions of batter into the hot oil and fry for about 3-4 minutes until golden brown.

Frequently asked questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod adds a unique flavor and firmer texture. If using fresh cod, lightly salt it before incorporating it into the batter.

Where can I find salted cod?

Most grocery stores keep salted cod either in the fresh fish section (sometimes in baskets, out in the open) or packaged in the refrigerator. They’re much more common to find than you may think!

Can I make these fritters ahead of time?

Yes! You can prepare the batter in advance and refrigerate it for up to 12 hours. For best results, fry just before serving.

Can I bake these instead of frying?

Frying gives the fritters their signature crispy texture. The oven doesn’t work here.

How long do these cod fritters keep?

I recommend enjoying them fresh, but Accras de morue keep well in the fridge for 2 to 3 days, stored in an airtight container. To reheat, bake for 10-15 minutes at 180°C (350°F) to reheat through.

You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven.  

What dipping sauces go well with Accras de Morue?

Traditionally, you serve cod fritters with a Creole sauce (I like this recipe from Serious Eats), garlic aioli, or a spicy chili sauce.

Cooking tips:

• Soaking the salted cold to remove excess salt is essential in this recipe. You can’t skip this step or the fritters will frankly taste awful.
• For best results, the milk and eggs you use for the batter need to be at room temperature. Take them out of your fridge about 30 minutes before you start.
• Like most fritters, these Accras de Morue are best enjoyed freshly made and still warm.

I hope you’ll love these cod fritters recipe as much as I do. Serve with a well-chilled rum punch for an authentic island experience!

More French Appetizers recipes to make

• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)
• Sardine White Bean Cakes (Croquettes de Sardine)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Deviled Eggs (Oeufs Mimosa)
• French-Style Zucchini Fritters (Croquettes de courgettes)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Roasted Red Pepper Dip from Provence (Poivronade)
• Gruyère Cheese Twists (Torsades au Fromage)
• Swiss Chard Pancakes (Farçous)

French Antillean Cod Fritters (Accras de Morue)

Print Recipe

Serves: 15 fritters Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

10oz (about 300g) salted cod
3 sprigs rosemary
1 garlic clove, peeled and cut in half
½ tsp dehydrated garlic / garlic powder
1 1/4 cup (150g) all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp baking powder
¼ tsp baking soda
2 large eggs, at room temperature
1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
1 medium onion, peeled and diced
4 spring onions, finely chopped (white and green parts)
3 sprigs fresh parsley, stemmed and chopped
Frying oil (ie. canola or vegetable oil)

Instructions

1. The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
2. The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
3. In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
4. Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
5. Line a plate with paper towel.
6. Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
7. Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
8. Enjoy immediately.

The post French Antillean Cod Fritters (Accras de Morue) 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.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

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The result is an incredibly moist dessert with a big fruity flavor and a visually striking look. A fabulous way to showcase freshly picked apples!

What is an invisible apple cake?

Known in France as a “Gâteau invisible aux pommes”, this invisible apple cake is a beloved French cake for home bakers and pastry chefs. This dessert is made from fresh apple slices layered with a custardy batter in a loaf pan, and baked until golden.

The very thin apple slices “disappear” when baked, almost binding into the custard – hence the name “invisible”. But you would also think this cake got its name for the fact that it disappears within minutes!

The result is halfway between a flan and a cake, with an incredibly melty texture and a big apple taste. So, if you enjoy custardy desserts like the clafoutis or the flaugnarde, you’ll love this one!

This cake has a high fruit-to-custard ratio, letting the pure taste of seasonal apples shine. And like the majority of French apple cakes, this one is flavored with just a splash of vanilla extract. You won’t find any cinnamon nor nutmeg, which is more typically found in American apple cakes or pies, rather than French ones.

Ingredients you’ll need for this Invisible Apple Cake (Gâteau aux pommes invisible)

This cake is easy to make with simple pantry ingredients and fresh seasonal apples. Here is a detailed look at the ingredients you’ll need.

1. Apples. You need 6 large apples to make this cake. I know this seems like a lot, but trust me here! You want a variety of apples that are crisp and that hold their shape well when baked, such as Honeycrisp, Jonagold, Braeburn or Pink Lady.
2. Eggs. You need 3 large eggs at room temperature.
3. Sugar. White sugar is best here.
4. Butter. Unsalted butter gets melted and cooled down to room temperature before being added to the batter.
5. Milk and cream. A mix of ¼ cup of whole milk and a ¼ cup of heavy cream (35 m.f.) yields the best richness to the cake batter, without being too rich either.
6. Vanilla extract. Just a splash of vanilla extract flavors this cake, letting the taste of apples shine.
7. Flour. All-purpose flour is the way to go. Avoid cake flour as it isn’t sturdy enough to hold the cake together. I would also avoid whole wheat, as on the contrary, it will alter the light texture of the cake. The flour gets mixed with baking powder and salt before being added to the batter.

Frequently Asked Questions

What variety of apples are best for baking?

For baking an apple cake, look for a variety of apple that is crisp, firm and that will hold its shape well when baked. My favorite varieties available in North America are Pink Lady, Jonagold, Jazz, Honeycrisp and Fuji. If you like your apples on the tarter side, Braebrun and Granny Smith are great choices too.

How do you serve this invisible cake?

This invisible apple cake can be served warm or cool, on its own or with a dollop of crème fraiche or a drizzle of caramel.

To slice it, I recommend you use a serrated knife to cut it neatly into large slices.

How long can you keep this cake?

This cake can be kept in the fridge, well wrapped in plastic film, for up to 2 days. Because it is a very moist cake, I don’t recommend keeping it any longer as it becomes a bit “wet”.

I don’t recommend freezing this cake, as the custardy texture will get soggy when thawing.

Audrey’s baking tips

• This recipe is best for 9”x 5” (22,8cm x 12,7cm) loaf pan.
• The apples need to be sliced fairly thin – but not too thin. When holding a slice, it should stay flat without bending. Ideally, use a mandolin slicer to get evenly thin slices.
• To create a good horizontal layering of the apple slices into the loaf, dump your apples into the pan in several additions (at least 3). Between each addition, make sure the apples are laying flat in the pan. You can use a fork or spoon to fix the apple slices sticking up. By taking this extra time, you’re ensuring neat looking slices and avoiding any air pockets that may form between apple slices.

I hope you’ll love this classic French Invisible Apple Cake (Gâteau invisible aux pommes) recipe as much as I do. If you have any questions, please leave a comment. 

More French Apple recipes to try: 

• Classic French Apple Cake
• Apple Breton Pound Cake
• Apple Jelly
• Skillet Caramelized Apple Cake from Brittany
• Normandy Apple Tarte (Tarte Normande)
• Classic French Tarte Tatin
• Apple Cinnamon Galette
• Gluten Free Apple Crisp
• French Thin Apple Tart

Invisible Apple Cake (Gâteau invisible aux pommes)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 16 voted )

Ingredients

1 kg (2.2lbs) apples (about 6 apples)
3 large eggs, at room temperature
1/3 cup (67g) white sugar
2 tbsp (28g) unsalted butter, melted and cooled
¼ cup (60ml) whole milk
¼ cup (60ml) heavy cream (35% m.f.)
2 tsp vanilla extract
1 cup (120g) all purpose-flour
¼ tsp salt
2 tsp baking powder

Instructions

Step 1 – In large bowl, whisk together the eggs and sugar until lighter in color and foamy. Add the melted butter, milk, heavy cream and vanilla extract, and whisk to combine. Set aside.

Step 2 – In a separate bowl, sift together the flour, salt and baking powder. Set aside.

Step 3 – Peel the apples, core them and pass them through a mandolin to get thin slices. The apple slices should be fairly thin but not paper thin – you don’t want them to break when you fold them into the batter.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a 9”x 5” (22,8cm x 12,7cm) loaf pan with parchment paper (bottom and edges).

Step 4 – Whisk the dry ingredients into the egg mixture. The batter should be on the thinner side. Switch to a spatula or large spoon and fold in the apple slices until they’re all coated in the batter. It will feel like a lot of apples for a little batter – that is normal.

Step 5 – Gently dump the batter with the apples into the prepared loaf pan. Go a little at a time, flattening any apples slices that stick up. Lightly press the apples down with a fork or spoon between each addition.

Bake for 45-50 minutes, until the top starts to golden. Transfer to a cooling rack, and let cool for at least 30 minutes before transferring onto a serving plate. Enjoy warm or cool. Use a serrated knife for cutting clean slices. 

The post Invisible Apple Cake (Gâteau invisible aux pommes) 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.

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