• Classic French Pear Cake

    by Audrey

    This Classic French Pear Cake features tender pear chunks nestled in a light and airy crumb, flavored with almond extract. Right before baking, the cake gets dusted with sugar to create a signature crackly top. It’s super-easy to make and is just sweet enough, with a delightful more-pear-than-crumb-ratio. If you love pears, this recipe will become a staple in your repertoire. 

  • Gluten-Free Apple Crisp

    by Audrey

    This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

  • Galette des Rois (French King Cake)

    by Audrey

    Before wrapping up the holidays, there is one final occasion the French take to eat and rejoice: the Fête des Rois, or “Feast of the Kings.” Set on January 6, the day of the Epiphany (honoring the arrival of the Three Wise Men in Bethlehem), this celebration involves eating a Galette des rois, or king cake—two circles of buttery puff pastry filled with sweet, creamy frangipane—in which a trinket, called a fève, has been hidden.

  • Holiday baking season has officially started! So let’s make a delicious batch of Linzele cookies (also known as “Boules de Linz”). These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies.

  • Apricot Frangipane Tart

    by Audrey

    This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery. 

  • Blueberry Almond Financiers

    by Audrey

    A lightly crisp top, a moist center and a subtle nuttiness are what make Financiers a French favorite! These little cakes made of ground almonds with beurre-noisette and fluffy egg whites are a staple of the French baking repertoire – and for very good reasons. They’re quick and easy to make, and adaptable to any season or fixings. With fresh blueberries and crisp almond shavings, these Blueberry Almond Financiers are one of my favorite Summer twists on these marvelous little cakes.

  • Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

  • Giant Strawberry Almond Financier

    by Audrey

    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.

  • Apricot Almond Olive Oil Cake (Dairy-Free)

    by Audrey

    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…

  • Cherry Bread Pudding from Brittany

    by Audrey

    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!)

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