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.

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.

Scroll through to find one or more simple French recipes to enjoy this apple season!

Classic French Apple Cake

A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. This is one of the most popular and loved recipes on the blog. 

Make the recipe

Apple Breton Pound Cake

A Breton Pound Cake, known as “Quatre-Quarts” (four quarters) is the ubiquitous French snacking cake. It’s simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire!

Make the recipe

Apple Jelly

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family!

Make the recipe

Apple Crinkle Cake (Gâteau Froissé)

Looking for a show-stopping yet simple dessert? This Apple Crinkle Cake combines crispy phyllo layers, sweet apples and a rich vanilla custard, for the perfect balance of crunch and creaminess.

Make the recipe

Skillet Caramelized Apple Cake from Brittany

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

Make the recipe

Normandy Apple Tarte (Tarte Normande)

Normandy Apple Tart is a classic French dessert that features a buttery, flaky pastry crust filled with sliced apples and a creamy Calvados-spiked filling. This tart is best served warm with a dusting of powdered sugar, or a dollop of whipped cream on top. It’s a perfect dessert for fall or winter gatherings and will satisfy any sweet tooth!

Make the recipe

Classic French Tarte Tatin

As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess). 

Make the recipe

Apple Cinnamon Galette

This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. 

Make the recipe

Gluten Free Apple Crisp

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.

Make the recipe

French Thin Apple Tart

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges.

Make the recipe

Invisible Apple Cake Recipe

A French home baker’s favorite, the Invisible Apple Cake is a deceptively easy, yet exceptional recipe for apple season. It features nearly invisible apple slices layered in a custardy batter and baked until sweet, melty and golden.

Make the recipe

Buttered Cabbage & Apple

Known in French as an “Embeurrée de choux”, this Buttered Cabbage recipe is a cold-weather staple hailing from central France. The idea here is to turn shredded cabbage utterly soft and melty by cooking it in a generous amount of butter, along with onions garlic and a sprinkle of fragrant Juniper berries.

Make the recipe

Pork Chops with Apples and Cider Sauce

Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors.

Make the recipe

Poulet Vallée d’Auge (Cider-Braised Chicken with Apples and Mushrooms)

A comforting one-pot recipe hailing from beautiful Normandy, featuring chicken leg quarters braised in apple cider and served in a creamy apple-and-mushroom studded sauce. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

Get the cookbook

If you try any of these French Apple recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Apple Recipes appeared first on Pardon Your French.

Homemade Apple Jelly Recipe with No Pectin

Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is relatively inexpensive and I often find myself with too many apples on hand, which need to be used before spoiling. Which is why I often turn to apple jelly – a great way to make do with the abundance of apples in the Fall.

Different varieties of apples at the market in my hometown in Brittany, France.

Different varieties of apples at the market in my hometown in Brittany, France.

At this time of the year (end of Fall), I especially love to make apple jelly as I know it will come handy for the holidays. I love to serve it with cheese, on toasts or platters, and I think it also make a great hostess’ gift.   

For beginners, making this apple jelly could sound intimating, but I assure you it shouldn’t. Just take it step by step. The whole process, done over 2 days, is a bit lengthy but rewards you with 3 jars of apple jelly which will last you for several weeks – so this is well worth it!

Ingredients you need for this Apple Jelly

This homemade Apple Jelly recipe consists of three basic ingredients: fruit juice, sugar, and pectin. Where jams use whole fruits, jellies only use fruit juice to create a translucently colorful look and a gel-like texture. Here is a breakdown of the ingredients and equipment you’ll need, along with a few of my tips to make a great apple jelly. 

• Apples. In-season, crisp apples will give you the best tasting jelly. This jelly recipes uses all parts of the apple: skin, flesh, core and seeds included. As for which apple variety is best, make sure to read the paragraphs below. This recipe uses exactly 4lbs (1.82kg) of apples. You can choose to make this recipe with whole apples, but can also use only apple scrap if you’d like! If you’re like me in the Fall, we tend to make a lot of apple galettes and apple cakes and we’re often left with loads of skins and cores left unused. This recipe is ideal to use all these apple scraps and make sure they don’t go to waste. If you use only apple scraps, I guarantee you the taste will be just as delicious.

• White sugar– White sugar serves several purposes when making jelly. It sweetens the apple juice and makes for delicious tasting jelly. It also acts as a thickener and helps set the jelly. For other jam recipes, I could advise to lower the amount of sugar (to a certain point) if you wish for a less sweet jam – but not for jelly. For this recipe, we really want to make sure we get a set jelly texture. So, make sure you use exactly the amount of sugar vs. apples given in the recipe. The sugar also helps prevent mold and fermentation, thus preserving the jelly longer. I do not recommend using sugar substitutes like brown sugar, honey, maple syrup or agave nectar as they will mask the flavor of the apples.
• Acid – Using acid, such as lemon juice, naturally helps thicken the fruit juice. It also cuts some of the sweetness, making for a more balanced taste. Note on Pectin: Pectin is a thickening agent that gels the juice and helps set the jelly. Some fruits, like apples, contain more than enough natural pectin that you don’t need to add any when making this jelly recipe.

Recommended Equipment

• A large heavy bottom cooking pot
• A fine mesh strainer, lined with cheesecloth. This is used to strain the apples to make apple juice. Note that if you don’t have cheesecloth on hand, using coffee filters (cut open) can also do the trick!
• A candy thermometer

Frequently Asked Questions

What are the best apple varieties for homemade jelly? 

The first step in making apple jelly is to stew and strain apples to get a clear apple juice (not cloudy). To do so, you should use firm and crisp cooking apples that will hold up after stewing and not fall apart when being strained.

Additionally, I think it is best to opt for sweet varieties as you will be using the juice from the apples – in turn producing a deliciously sweet jelly. Here are a few varieties I recommend:

• Fuji – crisp, juicy and very sweet
• Gala – frim, sweet and slightly tangy
• Honey crisp – sweeter and juicier than Gala apples
• Ambrosia – crisp, juicy with a honey-like flavor
• Canadian Reinette – rich in flavor

In addition to these baking apples, I always like to include one or two green apples such as Granny Smith. These are high in pectin which helps the jelly set better. They are also usually more acidic which helps balance the taste of the jelly.

How to know when the apple jelly is set?

Perhaps the trickiest part of making this apple jelly is knowing when the jelly is set. To make it very easy, you can use a candy thermometer. And if you don’t have one, you can use the plate-test, described below. 

• Use a candy thermometer. This will make this recipe easier, especially if you’re a first-time jelly maker. We need to reach 223°F (106°C, at sea level) and you’ll know for certain that the jelly is ready.
• Use the plate test. If you do not have a candy thermometer, place two or three small plates in your freezer before you start. When chilled, take a plate out of the freezer and drop a little spoonful of the cooked jelly on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency and the top should wrinkle when you wiggle the plate. You can also run a finger through the jelly. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jelly to your desired thickness.

How to enjoy apple jelly?

Apple jelly can be enjoyed just like other fruit preserves for breakfast. It is delicious spread over bread, brioche or croissants in the morning.

You can also use it as a glaze when roasting meat, especially pork. Apple jelly tastes delicious paired with cheese. When hosting, for appetizers, I often make bite-size toasts with crackers, creamy cheese (brie or camembert) and a pea-size dollop of apple jelly on top.

Lastly, I love to use apple jelly to glaze fruit tarts. If you are making a Classic French Fruit Tart or a Thin Apple Tart, you can warm the jelly up (to thin out the texture) and brush it atop the fruits for a pretty shine.

How long can you keep this Apple Jelly ?

This recipe gives you 3 cups (750ml). For jarring, you can simply pour the jelly into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jelly is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

How to preserve Apple Jelly for long-term storage? 

If you wish to keep the jelly for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Apple Jelly recipe as much as I do! If you have any questions, please leave a comment. 

More apple recipes you may like 

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

Apple Jelly

Print Recipe

Serves: Makes 3 cups (750ml) Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4lbs (1.82 kg) apples
5 cups (1.25l) water
3 cups (600g) white sugar
2 tbsp (30ml) freshly squeeze lemon juice

Instructions

Day 1

Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.

Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.

Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.

Day 2

Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)

Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.

Notes...

With the remaining stewed apples, I like to discard the stems and cores (by hand) and blend it to make apple compote.

The post Apple Jelly appeared first on Pardon Your French.

A Crisp or a crumble – do you know the difference? 

In France, I grew up preparing and eating what we call in French “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert. But as I did more research I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats. A crisp topping is typically less dense and more crisp (hence the name), while a crumble tends to be more “cakey”.

Choose the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are:

• Jonagold
• Braeburn
• Honey Crisp
• Mutsu
• Pink Lady
• Northern Spy
• Granny Smith 

You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

More cooking notes:

• Make sure you use Gluten-free old-fashioned oats, such as Bob’s Red Mill.
• For the ground almonds, blanched or un-blanched both work
• For slicing the apples, use a very sharp kitchen knife or a mandolin.
• I love pecans in this crisp topping. The taste and texture pairs perfectly with the apples and cinnamon. Walnuts would work perfectly too if you prefer.
• The baking dish I used for these photos is 8”x11” and it was perfectly sized.

I hope you’ll love this Gluten-Free Apple Crisp recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Apple Breton Pound Cake 
• Apple Cinnamon Galette 
• Classic French Apple Cake
• Orange Yogurt Cake 
• Salted Butter Breton Sables

Gluten-Free Apple Crisp

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 lbs (900g) baking apples
2 tbsp (30ml) lemon juice
½ tsp ground cinnamon
¼ cup (85ml) honey

For the crisp topping:
1 ½ cup (140g) Gluten Free Old Fashioned or Rolled Oats
½ cup (50g) ground almond
½ cup (55g) pecans, coarsely chopped
¼ cup (50g) brown sugar (light or dark)
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup (170g) unsalted butter, cold and cubed.
(Optional) For serving: crème fraiche.

Instructions

Step 1 – Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices by hand or by using a mandolin. As you go, place the apple slices in a large bowl with the lemon juice and toss them to coat (so the apples don’t brown). Add the cinnamon and honey, and toss again to coat evenly.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 2 – In a large mixing bowl, combine the oats, ground almond, pecans, brown sugar, cinnamon and nutmeg. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Step 3 -Place the apples in a large baking dish. Sprinkle the topping evenly over top of the apples. Do not pack it down.

Bake for 45-50 minutes, until the topping is golden.

Let the crisp rest for 15 minutes before serving. Serve in individual bowls, on its own and with a dollop of crème fraiche on top.

The post Gluten-Free Apple Crisp appeared first on Pardon Your French.

Cooking notes:

• The idea here is to play with seasonal Winter fruits. Pears, apples, clementines, kiwis and pomegranate are staples. But you can also substitute clementines with other citrus fruits (oranges, blood oranges, mandarines) or add other Winter fruits, such as pineapple, banana, mango or persimmon. Play around with different colors and textures.
• For pears, choose crisp varieties such as Bosc or Bartlett.
• For apples, choose a crunchy variety that won’t brown too quickly when sliced. Honey crisp, Fuji or pink lady are good choices.
• Start by cutting the apples and pears. As soon as they are cut, toss them with the juice of ½ a lemon so they don’t brown.

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

• Classic French Lemon Tart 
• Honey Lemon Marmalade
• Lemon Poppy Seed Yogurt Loaf
• Pêches Melba
• Peach & Blueberry Galette
• Classic French Tarte aux Fraises

Winter Fruit Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 firm pears, cored and cubed
2 crisp apples, cored and cubed
4 Clementines, peeled and segmented
2 kiwis, peeled and cubed
1 pomegranate, seeded
1 lemon, juiced
Optional: 1 to 2 tbsp honey

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large bowl, combine the cubed pears and apples, and toss immediately with ½ of the lemon juice (so they don’t brown). Add the clementine segments, kiwi and half of the pomegranate seeds. Add the rest of the lemon juice and (optionally) the honey. Toss delicately to combine.

Step 2 - Serve in individual glasses, cups or bowls, and top each serving with a sprinkle of pomegranate seeds.

Notes...

This Winter Fruit Salad can be prepared up to 5 hours before serving. The lemon juice prevents the fruits from browning. After that, the fruits tend to soften and the salad won't really look fresh anymore.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Winter Fruit Salad appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a Galette, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. This means it can be used for both sweet and savory pies, tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough (stop mixing when it just comes together) or your crust will end up too tough once baked. 

To sum it all up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill again) and then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

Choose the right apples

Just like choosing the right crust, you have to choose the right apples. And the rule for an apple galette is the same as for a classic apple pie: choose baking apples. Jonagold, Braeburn, Mutsu, Golden Delicious, Northern Spy or Granny Smith are all great varieties to use here. These aren’t as juicy once baked, and won’t turn mushy nor make the crust underneath become soggy. 

I personally love to use Granny Smith for a galette. They are crisp, tart, tangy and not too sweet. They also have a firm flesh that holds its shape when baking, which is perfect to slice the apples very thin and create a pretty pattern. 

More Cooking tips: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms ever so slightly to become easier to roll out. If the edges of the dough crack a bit when you fold them over the fruit, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 
• Do not overfill the galette with apples. When laying the apple slices flat onto the crust, make sure you leave a 2-inch border all around, so you can easily fold the edges over the apples later. Likewise, place the apple slices flat in one single even layer, so they bake evenly too. If there is too much apple filling, your galette may not bake properly and the filling may burst to the side. 

I hope you enjoy this Apple Cinnamon Galette as much as I do! Serve it warm or cooled down, with a big dollop of crème fraiche on top (in true French fashion) or a big scoop of vanilla ice-cream. 

You may also like:

• Peach & Blueberry Galette 
• Classic French Apple Cake 
• Classic French Tarte Tatin 
• Skillet Caramelized Apple Cake from Brittany
• Classic French Tarte au Citron

Apple Cinnamon Galette

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

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

Filling base:
4 tbsp (24g) almond flour
1 tbsp ground cinnamon

Filling:
4 medium baking apples
1 tbsp sugar
1 tsp ground cinnamon
1 egg yolk + 1 tbsp (15ml) milk, for brushing

Optional: 2 tbsp Apricot jam

Instructions

Make sure you read my cooking tips (above) before you start.

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Step 2 – Take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter. Drape the dough over your rolling pin and transfer it to the parchment paper lined baking sheet.

Step 3 – In a small bowl, combine the almond flour with the cinnamon. 

Pre-heat the oven to 375F (190C) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 4 – Spread the almond flour mix onto the dough, leaving a 2-inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

Step 5– Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices. Press each half slightly to fan out the slices. Gently slide the knife under the slices, lift them up and place them in the middle of the crust. I like to start by placing all the halves, and then use the quarters to fill in gaps.

Step 6 –Sprinkle the apples with the sugar and cinnamon. Fold the edges of the dough up over the fruits to create a 1 ½ inch (3.8cm) border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

Bake for about 50min to 1hr, or until the crust is golden.

Optional: When the galette is still warm, brush some apricot jam on the apples for a shiny finish.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details. The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe

The post Apple Cinnamon Galette appeared first on Pardon Your French.

The difference between Apple Tarts and Tarte Tatin

In France, classic apple tarts (tartes aux pommes) usually come in pretty crusts, sometimes filled with “compote” (apple sauce) or frangipane (almond cream), are topped with neat apple slivers, baked to golden perfection and often finished up with a shiny apple or apricot glaze. These apple tarts are the ones you will find across French bakeries, and the ones French people often buy to serve for dessert at their Sunday family lunch.  

On the other hand, a Tarte Tatin is more of a home bakers’ recipe – which you won’t necessarily find in most bakeries. This tart is quicker and simpler to make than a classic bakery-style apple tart, which make it more approachable. It doesn’t require any thin apple slices but instead preserves the taste and shape of the apples, making them the trues stars. 

What I love most about the tarte Tatin is that it doesn’t have to be perfect. The crust can crumble, the caramel can drip, a few apples can fall out of line. It’s fine. Tarte Tatin will always look appetizing and taste fantastic, no matter what. 

A Tarte Tatin is a perfect recipe for home bakers of any skill level. 

Breaking it down

Despite its complicated reputation, the tarte Tatin is a simple concept: apples, caramel, and crust. The tart is baked upside down, with caramel and fruit at the bottom and the pastry on top. Once inverted, the lustrous caramelized apples are unveiled. With only a few ingredients and an understanding of key factors and techniques, you’ll be a master of the Tatin in no time. 

So, make sure you read my tips for a perfect Tarte Tatin before your start. These may look a bit lengthy, but they explain all the key components and steps of this recipe: the choice of the best baking vessel, the best apple variety, the proper time taken on the stove to cook the apples, etc. Combined, these components and tips will make for a successful Tarte Tatin.

Tips for a perfect Tarte Tatin: 

• The baking vessel: Choose a cast-iron skillet.

I have tested this recipe with different baking vessels: a pie dish, a cake pan and a cast-iron skillet. The skillet made for the most successful recipe, by far! As pictures here, I use a 9-10” (22.9cm-25.4cm) cast iron skillet. Starting your oven on high (430F/220C) and using a skillet is ideal to give an initial heat shock to the tart. This provides faster and proper baking. With the other baking vessels, I had to cook the Tarte Tatin on lower heat for longer, which made the apples turn overcooked and mushy, while the crust was still barely cooked. A skillet tolerates and retains higher heat, which makes it the best vessel to create the best caramelization, crisp crust and proper overall baking.

• The apple variety: Choose Honeycrisp apples.

I have tested this recipe with different apple varieties, including Royal Gala, Melrose, Braeburn, Granny Smith and Honeycrisp. Honeycrisp apples provided the best results. They turned so sweet and tender, but not mushy at all. Many recipes out there suggest the use of both Granny Smith and Honeycrisp. Using different apple varieties is something I always do when I bake American-style apple pies, to provide both sweetness and tartness. But when I tried this option with the Tarte Tatin, the Granny Smith actually turned mushy, while the Honeycrisp kept a nice texture. The version using solely Honeycrisp was just perfect, working with my suggested cooking time and method (if you use other apple varieties that work well, let me know in the comments, I’d love to hear it).

• Do not underestimate the initial stove-top cooking process. 

Taking the proper time to cook the apples on the stove-top first is an essential step. Do not rush it. You want the apples to release their juices in the skillet, so they don’t sweat it out in the oven later. Otherwise, you’ll end up with juice oozing out of the pan when baking and a soggy crust. Once the apples have sweat their juices out and are lightly caramelized (20 to 30 minutes, depending on your stove top), gently transfer them with a slotted spoon to a cooling rack, so they drain properly and cool down. The remaining apple juice in the skillet then gets reduced and turned into a caramel.

• Don’t forget the salt!

A generous sprinkle of salt (ideally fleur de sel) will make the apples shine even more and bind all the ingredients together beautifully. I think the step of salting the apples – after cooking them on the stove top and right before returning them to the skillet and into the oven – brings so much life to this tart. Think of it as salting your meat before your cook it. It brings tenderness, life and so much more character. For the fleur de sel, I use Fleur de Sel de Guerande. As a substitute, Maldon salt works great too.

• The crust: Homemade is the way to go!

This recipe can be made with a store-bought pie crust if you wish. Although, I highly recommend you make your own crust here, as it will make a big difference. This crust recipe is specifically tailored to a Classic Tarte Tatin. It is buttery and crisp -firm enough to be kept together for the final flip-, but slightly more delicate and crumbly than a classic pie crust – which is exactly what you want for a Tarte Tatin. It has to be a little more messy than your average apple tart.

• The Caramel

Note that the time needed for cooking the caramel will depend on your stove-top and on what kind of skillet you are using. Keep a close eye on the caramel color as it simmers and aim for a golden hue—not amber. Since color can be hard to judge in a dark skillet, occasionally smear a small amount of caramel onto a white plate to check progress. 

• The Flip

The feat of flipping the tarte Tatin upside-down after baking can seem intimidating, but really, don’t stress out about it. Run a knife around the crust, place a plate on top of it, hold the plate and skillet firmly, and flip. If any apples move around or remain stuck to the skillet, simply place them back onto the tart before sliding it onto a serving tray.

I hope you’ll love this Classic French Tarte Tatin as much as I do! Enjoy it warm or after a few hours in the fridge, to allow the apples and crust to firm up so you can serve clean slices. A dollop of crème fraiche on top is mandatory—in true French fashion.

More French Apple Recipes you may like: 

• Classic French Apple Cake
• Breton Apple Pound Cake 
• Cinnamon Apple Galette 
• Thin Apple Tart (Tarte fine aux pommes) 
• Skillet Caramelized Apple Cake from Brittany
• Gluten-Free Apple Crisp

Classic Tarte Tatin

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 44 voted )

Ingredients

For the crust:
1 cup (125g) all-purpose flour
1 tbsp (12.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, cold and cubed
1 large egg yolk
1 tbsp (15ml) lemon juice

For the Tarte Tatin:
6 medium Honeycrisp apples
2 tbsp (30ml) lemon juice
1/3 cup (75g) unsalted butter
1 cup (200g) sugar
1 vanilla bean, halved and scraped
1 tsp fleur de sel (or sea salt flakes)

Instructions

Make the crust:

In a large mixing bowl, combine the flour, sugar and salt. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible. In a small bowl, whisk together with a fork the egg yolk and lemon juice, and add to the other ingredients. Combine until the dough comes together into a ball. If it feels too dry, you can add a 1 tablespoon (15ml) of water. Wrap in plastic film and chill until needed (minimum 30 minutes, maximum 24 hours).

Make the pie :

Peel, core and cut the apples in quarters. As you go, reserve the apple quarters in a large bowl with 2 tablespoons (30ml) of lemon juice, to prevent them from browning. Stir the apple quarters as you go to make sure they’re always lightly coated in lemon juice.

In a 9-10” (22.9cm-25.4cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat down to low.

Cover with a large sheet of foil (so the steam is kept inside) and cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and pouring the liquid in the pan on top of the apples (always place the foil back). With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (or sea salt flakes). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel.

Remove from the heat.

Turn your oven to 430F(220C).

Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a 12-inch (30.5cm) circle.

When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular pattern, with the  “outside of the fruit” side down.

Cover with the crust and tuck the edges of the crust into the pan. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).

Bake for 10 minutes in the pre-heated oven. Turn the oven down to 375F(190C) and bake for 20 more minutes, until the crust is golden.

Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate (do not wait any longer before you flip it, or the caramel will harden and the apples will remain stuck to the bottom of the pan). Use oven gloves or kitchen towels to protect your hands when you flip the tart as some remaining juice may still spill on the side of the skillet.

Serve warm (commonly with dollop of crème fraiche on top), or chilled.

The post Classic Tarte Tatin appeared first on Pardon Your French.

They are a little less commonly found in restaurants in France: in fact, many crêpe restaurants (aka. “crêperies”) will label their crêpes as “galettes” when they are in fact the classic thin crêpes. So if you are in France, and looking for these thicker “galettes”, make sure you ask the crêpe maker which style they make.

Just like a pancake, and not a crêpe, these are not meant to be folded or rolled up, but simply topped with the ingredients of your choosing. They are traditionally thought of as savory, but in this recipe, they are deliciously sweet, topped with my favorite homemade apple compote recipe.

So what makes it my favorite apple compote recipe?

• I use a variety of apples. Just like with most of my apple baking projects, I like to use a mix of different apple varieties to bring interesting flavors and textures. A Granny Smith will bring tartness and acidity, while a Pink Lady will bring more sweetness, and so on.
• It includes vanilla. Most apple desserts in North America call for cinnamon and nutmeg, but it is more common in France to use vanilla. In this compote, the vanilla brings a perfect smoothness and elevates the natural sweetness of the apples (so you don’t need to use a lot of sugar with it).
• It’s chunky! Not over-mixing the compote and leaving hunks of apple still visible will create a chunky compote with a more satisfying texture.

Serve the compote warm, or cooled on top of a warm buckwheat pancake with a sprinkle of chopped walnuts and a extra drizzle of honey! A great breakfast, brunch, dessert or humble treat, at any time of the day.

Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe

Print Recipe

Serves: 8 galettes Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

For the buckwheat pancakes:

1 cup buckwheat flour
¼ tsp baking soda
½ tsp salt
¼ cup 2% milk
1 ¼ cup water
1 tbsp butter

For the Apple compote:

3 pounds of apples of mixed varieties (Granny Smith, Gala, Pink Lady, etc.), peeled, cored and cut in 1-inch chunks
2 tablespoon fresh lemon juice
½ scraped vanilla bean (or 1 tsp vanilla extract)
2 tbsp sugar
1 tbsp honey

For serving: chopped walnuts and extra honey

Instructions

Make the Compote. Combine all the ingredients in a large pot over low heat. Cook for about 25-30 minutes, stirring occasionally with a wooden spoon, until the apples are tender (but chunks are still visible).

Let cool for at least 3 hours before serving (or before placing it into the fridge).

Make the Buckwheat Galettes. In a large bowl, whisk together the buckwheat flour, baking soda and salt. Combine together the milk and water, and slowly pour them into the dry ingredients, whisking continuously as you go, until you have a smooth batter. Melt a knob of butter in a large pan over medium-high heat. Add 1/3 cup of batter and tip the pan to spread it around. Once bubbles form on the surface and create tiny holes, loosen the edges with a spatula and gently flip it over. Cook for another minute and transfer to a plate. Cover with a damp kitchen cloth while you make the others.

For serving, top each warm galette with a generous amount of apple compote, a few chopped walnuts and a drizzle of honey. 

If you try this Buckwheat pancakes and apple compote recipe, let me know! Leave a comment or share a photo on Instagram. 

And if you enjoy this recipe, you can try this buckwheat pancakes recipe from Auvergne – another delicious regional recipe!

The post Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe appeared first on Pardon Your French.

On a recent trip to Normandy, we ate at La Ferme St Michel, and I had the most amazing Calvados and Apple Flan for dessert. It was tender, fruity and intensely fragrant, thanks to the Calvados Apple Brandy.

So of course, as soon as I was back in in my kitchen in Canada two weeks later, I couldn’t resist making one (and it certainly won’t be the last one I will be making this fall/winter)!

Being from Brittany, I grew up eating the “Far Breton”, which is the same eggy-buttery flan, but filled with dried prunes soaked in Armagnac. This Apple Flan from Normandy, also known as “Far Normand” is filled with apples soaked in Calvados. (If you’re not sure what Calvados is, or how it’s made, read my previous post about my visit to a Calvados distillery in Normandy).

It is one of the most popular desserts from Normandy. It is widely served in restaurants (usually with a drizzle of salted caramel on top) or sold by the wedge in almost every local bakery.

Some people like it buttery, rich and dense. And some people like it light and creamy. I think this version is situated perfectly in the middle. It has a firm base, capable of holding a generous amount of apples and a creamy top, with a slight caramelization on the edges.

This dessert is very simple to make, and quick too! The batter only requires one bowl and is similar to making a sweet crêpe batter. You might be surprised how “liquidy” the batter is, but it is actually normal (don’t expect to get a cake-like batter). And just like crêpe batter, it must rest in your fridge for at least 1 or 2 hours before baking it. (even better, prepare the batter the day before, and let it rest overnight in the fridge).

Soaking the apples in calvados really makes the dish. Calvados, being an apple brandy, compliments perfectly the tartness of the fresh apples and adds so much character to the batter (but without too much sweetness.). If you do not have calvados, another type of brandy, or rhum, would work nicely too (though, I think calvados is really the best match for this dish).

For those who really do not want any alcohol in this dish, you can replace the tablespoon of calvados with one teaspoon of vanilla extract.

I hope you enjoy this Normandy classic. It’s custardy, fruity and not too sweet. It is perfect freshly out of the oven for a gourmet weekend breakfast, or served as a comforting dessert (with a drizzle of caramel). It is also a great snack, cut up in big wedges.

If you try this recipe, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. 

Bon Appétit!

Calvados and Apple Flan from Normandy

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

1 cup (125g) all-purpose flour
1/3 cup + 1 tbsp (75g) sugar
1 pinch of salt
1 tsp baking powder
2 large eggs
2 cups (50c)l milk
2 tbsp (30ml) Calvados (or another type of Brandy, or rum), divided
4 baking apples (a mix of tart and sweet varieties)
1 tbsp (14g) butter (salted or unsalted)

Instructions

Preheat your oven to 350F.

In a large mixing bowl, sift together the flour, sugar, salt and baking powder. Form a well in the middle, and dump in the eggs. Start mixing, using a whisk, pouring in slowly the milk at the same time to thin down the batter. Pour in the calvados and mix until just incorporated. The batter should reach a thick liquidy consistency. Rest the batter in your fridge for at least 1 or 2 hours.

Peel and cut the apples (in 8) and toss them in 1 tbsp of Calvados. Let the apples macerate for 5-10 minutes.

Butter a 9 inch regular or square pan. Spread half of the apples slices at the bottom. Cover with the batter, and spread the rest of the apples on top (the apples will sink a bit). 

Bake for 40 minutes, until the edges are lightly golden. 

Served warm, or at room temperature.

It can be kept in the fridges (well wrapped) for up to 3 days.

The post Calvados and Apple Flan from Normandy appeared first on Pardon Your French.