If you’re as fond of flaky pies bursting with fruits as I am, you’re in for a treat! This Jalousie Tart is named after its slatted puff-pastry top that allows the fruit filling to peek through, reminiscent of Jalousie shutters. In this lovely Spring variation, the crisp buttery puff-pastry encompasses an irresistible spiced berry filling bursting with sweetness and zing.
A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). It has a rich, moist interior and a crisp egg-shell exterior. And if you’re a regular on this blog, you’re probably no stranger to my love for Financiers. I especially love to make them in the Spring time as they work so wonderfully nestled with fresh berries, such as blueberries, raspberries and of course, strawberries.
Just like Crêpes or the Apple Tarte Tatin, this Orange Yogurt Cake is a must-have in your baking repertoire if you are French. It is one of the most popular cakes to bake (and eat) in the country, as it is a perfect heirloom recipe: it is simple, but it just works so well. A “Gâteau au Yaourt” is actually the first cake I ever baked. One day in primary school, our teacher brought a pack of yogurt cups and we all gathered around a table to make the simplest …
It’s Carnaval season! And with Mardi Gras just around the corner, it’s time to dig out the large pots, slotted spoons and oil jars, and whip up some batches of beignets – something the French excel at! Whether they’re the classic soft “Beignets”, the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region… you’ll find carnaval fried doughs with so many different shapes, textures and names in France. But, some of my favorites are these little round puffs, …
Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town of Romans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.
This Pain d’épices (French for “Spice Bread”) is an iconic French bread associated with the city of Reims, and beloved all over France. It is sold in bakeries, grocery stores, and of course in every Christmas market around the country. As per tradition, a real French Spice Bread should be made with only rye flour, and dark buckwheat honey as a sweetener (no sugar). You won’t find any butter in it, as it is indeed a bread – not a cake – far less sweet and much drier than its American …
As an eternal French kid at heart, French Madeleines are always on my mind. These small tea-cakes (often referred to as cookies in North-America) are elegant, timeless and always sure to please. They’re also suited to any season and any occasion, and invite creativity.
Did you know that before getting into the Christmas spirit, the French from Alsace and Lorraine first get ready for the feast of St Nicholas Day, on December 6th? Just like in Germany and most Western Christian countries, St Nicholas Day is a big celebration in Alsace, with the inclusion of many baked cookies, known as bredeles. Last year, I shared with you two bredele recipes: the Speculoos and the Almond Pistachio Crescents. But the truth is, these Spritz (reminiscent of the German Spritzgebäck) are probably my favorites, and I …
If there’s one type of cookie that defined my childhood in Brittany, it’s the Sablé Breton! These traditional French salted butter cookies are crispy, buttery, and perfectly balanced with a hint of salt. Whether you’re a seasoned baker or just starting out, this easy recipe will transport you straight to a Brittany kitchen.
With Oktoberfest celebrations nearly upon us, behold these Alsatian classics: hot buttered soft pretzels! Or, should I say, Bretzels – as that’s how you’ll find them called in Alsace. These salt-topped chewy twists are one of the most iconic culinary treats of the region (if not the treat!). Now, if you live in Alsace, you may not find the point in making homemade pretzels, as they can literally be found in any food market, bakery and even “bretzellerie” (street shops devoted to making and selling only bretzels).
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