They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

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

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends.

What is Pouding Chômeur?

Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years in Canada, where I enjoyed it countless times. Now, back in France, I often recreate it in my own kitchen whenever I crave the warmth and comfort of this classic Canadian treat!

Pouding Chômeur consists of a light white cake soaking in a delicious mix of maple syrup and heavy cream. During preparation, the syrup is poured over the cake batter. As it bakes, the cake rises to the top while the syrup settles underneath and becomes much thicker. The result is a rich-tasting pudding that screams to be served with a large spoon, to help scoop out the delicious maple cream underneath.

Pouding Chômeur combines pantry staples like flour, sugar and butter with a rich, sweet syrup made from maple syrup and cream. Originally created by Quebeois factory workers’ wives in the 1920s, this dessert was a budget-friendly way to indulge during tough economic times—hence the name “poor man’s pudding.”

Today, it’s a beloved treat across French Canadian Provinces, including Quebec and New Brunswick. You will often find it on the dessert menu in restaurants and in “sugar shacks” (cabanes à sucre) – the local log cabins with communal tables serving Quebecois comfort foods.

And because it is a simple recipe with humble ingredients, it is also a home bakers’ favorite recipe to make at home for friends and family. So let’s bake, shall we? 

Ingredients you’ll need for Pouding Chômeur

This recipe uses common ingredients, making it an accessible dessert that you can whip up anytime. Here is a closer look at all the ingredients you will need.

1. Maple Syrup. For best taste, use pure maple syrup labelled as Grade A. This gives the pudding its rich, authentic sweetness. Do not use syrup substitutes, such as Aunt Jemima.
2. Heavy Cream. Maple syrup and heavy cream create that luxurious syrup soaking the pudding. Use 35% m.f. heavy cream (also referred to as whipping cream). I do not recommend half and half, which doesn’t yield the same richness.
3. Butter. Adds a rich, buttery flavor and helps create a tender crumb in the cake. I prefer to use unsalted butter, to control the amont of salt added into the recipe. 
4. Sugar. White sugar works best here for the cake batter. Most recipes for Pouding Chômeur include more sugar, but I find that 1 cup (200g) is ample enough! We don’t want the cake to be overly sweet – the syrup does the job already.
5. Eggs. You need two large eggs at room temperature: take them out of your fridge at least 1 hour before baking.
6. Flour, baking powder, salt. These dry ingredients form the base of the batter, with baking powder providing the rise and salt enhancing all the flavors.
7. Milk. Adds moisture to the batter, creating a smooth and creamy consistency. Use 2% m.f or whole milk. I don’t recommend using skim or lactose-free milk. 

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 390°F (200°C) and grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish). Use a baking dish with high sides, so the syrup doesn’t boil over and into your oven.
2. Prepare the syrup: Simmer the maple syrup and heavy cream together until smooth.
3. Make the batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar, then beat in the eggs. Alternate adding dry ingredients and milk until just combined.
4. Assemble: Pour batter into the dish and spread evenly. Top with the creamy, liquidy syrup.
5. Bake and Serve: Bake for 30-35 minutes, until golden. Serve warm.

Audrey’s Baking Tips

Making a pouding chômeur is truly an exercise in trusting in the process!

The first time I poured the maple syrup and cream mixture over the batter, I was full of doubt. It looked so messy, and I couldn’t imagine how the batter would bake while submerged in so much liquid. But as it baked, I watched the batter rise, transforming into a light and fluffy cake with a beautifully golden, craggy top.

Here are a few more tips for best results:

• Use Grade A high-quality maple syrup for the most authentic and best flavor. We are using 1 1/2 cup (12 fl.oz /350ml) of maple syrup for this recipe! So, splurging a little for a good bottle makes a big difference in taste. Do not use substitutes such as “Aunt Jemima”.
• Use 35% m.f. heavy cream (also known as whipping cream). I don’t recommend using a cream with less fat content or even half and half. We want a rich, silky maple cream, so going with a 35% fat content cream is the way to go!
• Use whole milk or 2% m.f. – Likewise, avoid using skim or lactose-free for the cake batter.
• Don’t overmix the batter. Overmixing can result in a dense, tough cake. What we want here is a light and fluffy cake batter that rises atop the syrup. Mix just until the ingredients are nicely combined.
• Serve warm. This dessert is at its best when it’s fresh out of the oven and warm, as the syrup will still be soft and gooey.
• Use a baking dish with high sides, as the syrup risks boiling over and spilling into your oven!

Frequently Asked Questions

Can you make Pouding Chômeur ahead of time?

Yes! You can prepare the cake batter and the syrup ahead of time, then store them separately in the refrigerator for up to 24hrs. When you’re ready to bake, bring the ingredients back to room temperature and assemble and bake as instructed.

How long can you keep Pouding Chômeur?

Leftovers can be stored in the fridge for up to 3 days, though it’s best eaten fresh.

How to serve Pouding Chômeur?

Pouding Chômeur is best served warm, about 15 minutes after you take it out of the oven. Use a large spoon to scoop it and serve it into individual bowls. Make sure you scoop the creamy syrup at the bottom as well. As the pudding cools, the cream at the bottom thickens slightly.

Because this is a rich dessert, I like to serve some fruits on the side: fresh berries in the summer, or some cooked apples in the Winter. But if you’re feeling indulgent, a scoop of vanilla ice-cream or whipped cream on top are heavenly!

I hope you’ll love this Pouding Chômeur recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. 

More comforting desserts to try: 

• Gluten Free Apple Crisp
• Normandy Apple Tart (Tarte Normande)
• French Almond Croissants (Bakery-style)
• Classic French Chocolate Moelleux 
• Chocolate Vanilla Marble Cake
• Classic French Pear Cake
• French Almond Pear Gratin
• Riz Au Lait with Caramel Sauce
• Apple Breton Pound Cake
• Classic French Chocolate Pôts de Crème

Pouding Chômeur (Quebecois Maple Pudding)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

For the soaking syrup:
1 1/2 cup (12 fl.oz /350ml) pure maple syrup
1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)

For the cake:
½ cup (125g) unsalted butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
2 cups (250g) all-purpose flour
2 tsp (9g) baking powder
¼ tsp salt
½ cup (120ml) milk (whole or 2% m.f.)

Instructions

1. Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside. 
2. Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
3. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
5. Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
6. Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
7. Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.

The post Pouding Chômeur (Quebecois Maple Pudding) 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.

The post Strawberry Oat Bars (Carrés aux fraises) appeared first on Pardon Your French.

Nothing beats a rustic, laid back summer dessert made with the best seasonal fruits! And for this, I think a fruit crisp always fits the bill. It’s one of my favorite desserts to make during Summer as it’s quick and easy, which means less time in the kitchen and more time outside.

I have always loved the effortlessness of making a fruit crisp and how it doesn’t need to look perfect. I’d even say the more rustic it looks, the better!

This Fresh Apricot Crisp is also the perfect way to showcase the ripe, sweet stone fruits. Since a crisp is less elaborate than a tart or a pie, it allows the fruits to shine on their own.

A crisp or a crumble: what’s the difference? 

Before we dive into this recipe, do you know the difference between a crisp and a crumble? Although they are quite similar and equally delicious, crisps and crumbles do have one slight difference!

In France, I grew up preparing and eating “crumbles” – and that was the only name I ever knew. But when I moved 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.

Ingredients you need for this Fresh Apricot Crisp

This Fresh Apricot Crisp is a quick and easy dessert to whip up, that only requires apricots and a handful of staple ingredients – all of which you probably already have in your fridge or cupboard. I really love the simplicity of this rustic dessert.

1. Apricots. Fresh, seasonal apricots yield the perfect tartness and amount of natural sweetness. You need about 2 pounds of apricots, cut into slices. Make sure you rinse them off beforehand.
2. Honey. 2 tablespoons of honey are all you need to sweeten the filling, since ripe apricots are naturally sweet enough.
3. Cinnamon powder. It adds a nice touch of warmth to the fruit filling and the crisp topping too.
4. Cornstarch. Although optional, I like to add 1 tablespoon of cornstarch in the filling to ensure it turns soft and almost jammy.
5. Flour. All-purpose flour is best here.
6. White sugar. You need granulated sugar for the topping.
7. Salt. Always a great ingredient to enhance all the flavors.
8. Oats. You can opt for old-fashioned rolled oats for a crunchy crisp. That said, quick oats work great too for a lighter crunch.
9. Grated coconut. This is my personal touch; which complements the taste of the apricot perfectly. Make sure you choose it unsweetened. You can skip this if you don’t like coconut.
10. Unsalted butter, cubed. You need to use very cold butter to create a great crumbly, crisp texture. My tip here is to take the butter out of the fridge, cut it in cubes and then place it back into the fridge for at least 30 minutes before using it in the recipe.

Common Questions

Can I replace fresh apricots with canned apricots?

Yes, in the winter or when apricots are not in season, you can replace the fresh apricots with canned apricots. Canned apricots are usually preserved in syrup, so I recommend you drain and rinse the apricots thoroughly before using them – or the crisp may end up too sweet.

What type of oats are best for the crisp topping?

Old-fashioned oats give a crunchy texture that’s great for this crisp topping. But I also sometimes use quick oats, which work great for a slightly less crunchy texture but lighter. Avoid steel cut oats.

Can I replace the shredded coconut with something else?

Yes, absolutely. I personally think the coconut is lovely in this crisp recipe as it pairs perfectly with the taste of the apricot and provides a subtle crunch too.

That said, you can replace the coconut with more oats (same quantity) or ground nuts such as walnut, pecan or almond (same quantity).

Can I omit the cinnamon powder?

Yes, you can omit the cinnamon if you are not a fan of the taste – although it is very subtle in this recipe. If you prefer, you can replace the cinnamon with ginger powder, which complements the flavor of stonefruits nicely.

How to store this Fresh Apricot Crisp

• Chill it. After making (and enjoying) this Apricot crisp – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze it.I don’t recommend freezing this crisp. The filling will likely get soggy when thawing. 

Baking tips:

• • If you prefer, you can use white sugar instead of honey for the apricot filling. Another option is to use maple syrup (same quantity) which complements the taste of apricots perfectly too. Lastly, you can also skip on the honey or sugar, but do know the filling may taste a bit tart.

• • As you make the crisp topping, it will seem like a lot. Keep in mind it will sink down slightly into the soft apricot filling as it bakes.

• • The baking dish I used for these photos is 8”x 8” and it was perfectly sized.

Fresh Apricot Crisp

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the filling:
2 lbs (900g) apricots, halved and pitted
½ tsp cinnamon powder
2 tbsp (40g) honey
1 tbsp (10g) cornstarch

For the crisp topping:
¾ cup (95g) all-purpose flour
¼ cup (50g) white sugar
¼ tsp salt
½ tsp cinnamon powder
¾ cup (75g) oats (rolled or quick)
¼ cup (25g) grated coconut
6 tbsp (85g) unsalted butter, cold and cubed

Instructions

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

For the filling:

Cut each apricot half into 4 slices (equals out to 8 slices/apricot). Combine the apricot slices in a bowl with the cinnamon, honey and cornstarch. Toss gently until evenly coated and the cornstarch is wet.

For the crisp topping:

In a large bowl, combine the flour, sugar, salt, cinnamon, oats and coconut. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Transfer the apricots into a baking dish. Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.

Bake for 45 minutes, until the topping is golden and the apricot underneath is bubbly.

Let cool for at least 15 minutes before serving.

The post Fresh Apricot Crisp appeared first on Pardon Your French.

Upon arrival, we were greeted by the hosts Linda and Jean-Marie, a young couple who had bought the land in 2016. They spent the past 7 years building their dairy farm from the ground up, breeding 60 cows and developing their line of products – including milk, yogurts, fromage blanc, crème fraiche, skyr, butter and desserts (rice pudding, crème au chocolat, etc.). Linda and Jean-Marie built quite a reputation for themselves and supply today some of the biggest chefs with their high-quality organic butter.

They had set up an utterly charming breakfast buffet right near a shed that housed some adorable calves. The event attracted about 50 people, and we all enjoyed a glorious breakfast outside on large tables. On the menu: dairy products from the farm including fresh milk, butter and yogurts, fresh bread and brioches from neighboring farm Roche Bleue, local strawberries, local honey, homemade jams and locally grown herbal teas. What a feast we had!

After breakfast, Linda took us on a tour of the farm. We walked through the cow fields, the main shed, the milking stations and the labs where the fresh milk is turned into butter and other dairy goodness. After the tour, we spent some time with Jullian Pekle, a local baker who came for the occasion to bake fresh breads and pizzas in the communal wood-fired oven. My husband Marc is an avid pizza maker, so the two of them spent some time sharing tips on flours, temperatures and other pizza tricks.

If you are visiting Paris, you can find Kerbastard’s products at Maison Plisson, Saisons and more! You can view all their retailers here. 

Have you ever visited a local farm? How was your experience? Leave a comment below.

The post Breakfast at Kerbastard Farm appeared first on Pardon Your French.

What are Madeleines?

French Madeleines are bite-sized sponge cakes made with a generous amount of butter and baked in a shell-shaped mold. Halfway between a cake and a cookie, madeleines bear a signature bump. They have a taste and texture close to a light pound cake, with crisp golden edges all around.

Madeleines are incredibly popular all throughout France, often enjoyed with tea, coffee and during the “goûter” – the 4 o’clock snack time. They are a favorite among home bakers as they’re simple to make with just the baking essentials: sugar, flour, butter and eggs – and very easy to please kids and kids alike.

Madeleines belong to the list of French “gâteaux de voyage” (travel cakes) : simple, rustic French cakes that are easy to carry around.

The origin of Madeleines

Madeleines originate from the Town of Commercy, in the Lorraine region of northeastern France.

It is said that these small shell-like shaped sponge cakes have been named “madeleines” after their creator, Madeleine Paulmier. Madeleine was a chef in the mid-18th century for King of Poland Stanisław Leszczyński, who was in exile in Commercy at the time – and whose son-in-law was King of France Louis XV. 

Louis XV loved the tiny pastries so much that he named them in honor of their creator, Madeleine Paulmier. Soon enough, Queen Marie, Louis’ wife, introduced them to the royal court in Versailles and spread their fame all throughout France.

It was French writer Marcel Proust (1871 – 1922) who contributed to the international fame of the Madeleines. In his most famous novel, A La Recherche du Temps Perdu (In Search Of Lost Time), the narrator dunks a small Madeleine in a cup of tea and becomes instantly thrown back to tender childhood memories.

This so-called “episode of the Madeleine” has become a reference in French literature when speaking about involuntary reminiscence of the past.

Proust was so infatuated with the small treat that he described them as “a little shell of cake, so generously sensual beneath the piety of its stern pleating…” Have you ever heard a more poetic description of a cake?

The recipe

Although simple to make, madeleines do require a discussion of key points before diving in, including which pan to use and how to achieve the signature bumps.  

The traditional Madeleine pan

For this recipe, you need a traditional metal madeleine pan like this one. It is a little investment worth making if you are learning French baking.

The scalloped mold gives madeleines their unique shape, while creating a delightfully crisp bottom. Once you master this recipe, you’ll soon see that madeleines come in many variations – and truly never fail to please.

How to give madeleines a perfect bump?

The bump is the signature feature of a classic madeleine. And the secret to getting this perfect bump is to jolt the madeleines with a temperature shock. The batter needs to be very cold and the oven needs to be very hot. 

To do so, you first need to chill your madeleine batter until very cold, at least 2 hours. You then fill the madeleine molds and make sure the batter remains cold, by transferring the pan back into the fridge up until it goes into the oven if needed.

Meanwhile, you need to pre-heat your oven to a somewhat high temperature of 390°F(200°C), with a baking sheet in it. When your oven is fully pre-heated, only then can you now take the filled madeleine tray out of the fridge and stick it immediately in the oven, onto the pre-heated baking sheet.

When the filled, chilled madeleine tray touches the hot baking sheet, the heat contact shocks the batter. This temperature shock causes the batter to “jump”, resulting in a high, well-formed bump.

Use high-quality butter.

Aside from their crisp edges and unique bump, what sets French madeleines apart is their deliciously buttery taste – yet they don’t taste nor feel “greasy”.

This is achieved by folding the melted butter into the batter right at the very end – and not at the beginning like in most cake recipe. This ensures the batter has a nice shiny finish and it gives an incomparable buttery taste to the madeleines.

With such a generous amount of butter used for a madeleine recipe, make sure you use a high-quality European butter (unsalted).

Recommended equipment:

• A madeleine pan
• A whisk or electric beater
• A spatula
• A baking sheet, large enough for the madeleine pan to fit in
• A wire rack

Common Questions about Madeleines

Can I bake madeleines in another pan?

Yes, you can. I find that a mini muffin pan works well. Do note the texture will be different, the bump won’t be as prominent, and the edges won’t be as crisp. The shell-shaped molds are key to create the signature crisp edges.

My madeleines didn’t get bumps, why?

If the madeleines didn’t get bumps, it is likely that the batter wasn’t cold enough. It is the heat shock of baking a cold batter on a very hot pan that creates the bumps.

To ensure the batter is cold enough, make sure to rest it in the fridge for at least 2 hours. If you fill the madeleine pan with batter but don’t bake it right away, also place the pan in the fridge.

Can I prepare these madeleines ahead of time?

We find madeleine are best enjoyed warm from the oven, or within 2 hours as they tend to dry out quickly. You can prepare them in the morning to enjoy throughout the day or for an afternoon tea-time; but we wouldn’t wait any longer to eat them.

Does it matter if I use a silicone or traditional metal madeleine mold?

Yes, it does! We highly recommend you use only a traditional metal mold. This will ensure you’ll get golden, crisp edges and a nice bump, as the metal retains heat. A silicone mold won’t deliver the same crispness nor bump, and the signature ridged design won’t be as prominent either.

Can I let the batter rest in the fridge for longer than 2-3 hours, ie. overnight?

We do not recommend you rest the batter overnight in the fridge. After 2 to 3 hours, the butter starts to solidify, and the batter turns too thick.

Help! My madeleines are stuck to the pan.

If the madeleines are stuck to the pan, it is likely that the pan wasn’t greased enough.  Madeleines should normally be very easy to unmold by simply inverting the pan onto a countertop.

You can however use a little butter knife to lightly lift the edges and help un-pop the madeleines from their shell. 

How long can you keep madeleines?

Madeleines are best enjoyed right after baking. Their delicate texture is fleeting, and they can dry out fast. At most, enjoy them within 12 hours. We do not recommend freezing madeleines as you lose their texture.

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

More French baking recipes you may like:

• French Almond Croissants (Bakery-style)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

Classic French Madeleines

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup (115g/1 stick) unsalted butter
½ cup (100g) granulated sugar
½ tsp vanilla extract
3 medium eggs, at room temperature
1 cup (120g) all-purpose flour
1/8 tsp salt
½ tsp baking powder
Confectioners sugar for dusting (optional)

Instructions

Step 1 – Start by melting the butter in a saucepan or in the microwave. Set aside to cool while you prepare the rest of the batter.

Step 2 – In a large mixing bowl, combine the sugar, vanilla extract, and eggs. Whisk together for at least 4-5 minutes, until the mixture becomes thicker, paler and a ribbon forms when you lift the whisk.

Step 3 – In a separate bowl, whisk together the flour, salt, and baking powder. Sprinkle the dry ingredients atop the wet ingredients and whisk slowly, starting from the center, until just incorporated.

Step 4 – Switch to a spatula. Pour the melted butter onto the batter and fold until just incorporated. First, it will feel like the butter just glides onto the batter and it will take about a minute until it starts to incorporate. The batter should look thick and shiny.

Cover the bowl with a plastic film and chill for 2 hours in the refrigerator. After two hours, the batter will look thicker and airy, almost sponge-like. This is normal. Do not try to knock the air out, or you will end up with flat madeleines.

Pre-heat your oven to 390°F(200°C), with a rack in the middle and a baking sheet set on it.

Step 5 – Using a pastry brush, lightly grease the pan and dust with flour. Even if using a non-stick pan, greasing is recommended.

Step 6 - Spoon one generous tablespoon of batter into each well. The madeleine shells should be filled ¾ of the way. If baking one pan at a time, refrigerate your second pan as the first one bakes. Bake for 12 minutes, or until the madeleines are golden brown on the edges and have a well-defined bump on top. Immediately invert the pan onto the counter and transfer madeleine to a cooling rack.

Step 7 – Wait for the madeleines to cool completely before dusting with confectioners’ sugar. 

The post Classic French Madeleines appeared first on Pardon Your French.

This delightful dish is on the table in just 20 minutes, making the most of asparagus season.

What is a Grenobloise sauce?

A Grenobloise sauce, as its name suggests, is a specialty hailing from the French town of Grenoble. This classic French sauce is made of brown butter, lemon, capers, fresh parsley and croutons.

It is a buttery and tangy sauce that is often served with white fish (sole, skate fish, cod or salmon), seafood (scallops, shrimps) and to spruce up seasonal white asparagus – one of my favorite ways to enjoy it!

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is one of the key components of a Grenobloise sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than typical US/Canadian butters. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. For this Grenobloise sauce, instead of pouring the butter into a bowl, cold lemon juice is added to the pan, which stops the cooking process as well.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

White asparagus at my local farmers’ market in Brittany, France.

How to store (uncooked) asparagus?

I think asparagus always taste better when you cook them the day you buy them. Asparagus are indeed a flowering plant, which are quite delicate and more impacted by passing time than your regular vegetable.

If you are not planning on cooking your asparagus the day you buy them, you can always store them just like cut flowers. Cut off one inch from the bottoms and place the stems in a large glass or vase, with water at the bottom. For optimum storage, cover the tops with a small plastic bag and place in the fridge.

For more details on how to store asparagus so they stay fresh and crisp, I recommend this article from the blog Foolproof living. It gives instructions for short-term storage (1-2 days) and long-term storage (up to 5 days).

How to peel asparagus?

The first step to enjoying asparagus, either green or white, is to peel them. Especially for white asparagus which are very fibrous. Peeling them is a must!

To do so, use a vegetable peeler and remove the peel starting from the base of the tip to the bottom of the spear. The asparagus head remains untouched.

White asparagus are usually thick and strong enough that you don’t need to worry about breaking them. For thinner green asparagus, you can place the asparagus over your hand to support them while peeling and make sure they won’t break.

Can I prepare this dish ahead of time?

To save time, you can prepare and cook the asparagus hours ahead and simply let the asparagus rest covered in a plate. Before serving, you can prepare the Grenobloise sauce and then place it over top your asparagus. The sauce should not be made in advance.

How to store leftovers?  

After making and enjoying White Asparagus à la Grenobloise– if you have any leftovers – you can store them in the refrigerator.

Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Enjoy leftovers cold or reheat your portions in the microwave.

Notes:

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Curly or flat parsley both work well for a Grenobloise sauce.

I hope you’ll love this White Asparagus à la Grenobloise recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes you may like: 

• Green asparagus with Gribiche Sauce 
• Classic French Salmon Rillettes
• Roasted Red Pepper Dip (Poivronade) 
• French Cheese Puffs (Gougeres)
• Leeks with Dijon Shallots Vinaigrettes (Poireaux Vinaigrette) 
• French-Style Potato Salad 

White Asparagus à la Grenobloise

Print Recipe

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

About 20 white asparagus
¼ tsp salt
1/3 cup (76g) unsalted butter
1/2 cup cubed day-old bread, such as a baguette, or any French or Italian crusty loaf
¼ tsp salt
1 lemon, zested and juiced
5 tbsp (about 37.5g) mini capers
6-7 sprigs curly parsley, stemmed and chopped.
¼ tsp freshly ground black pepper 

Instructions

Step 1 – Peel the asparagus using a vegetable peeler (see above instructions) and snap the woody ends off the base (about 2 inches).

Step 2 - Add the asparagus to a pan of boiling water with salt. Simmer for 10-12 minutes.

Step 3 – In the meantime, prepare the Grenobloise sauce. Drain the capers and set aside on a paper towel.

Step 4 – Cut the bread into small cubes. Heat up a large frying pan over medium-heat up with 1 ½ tbsp (20g) butter, the bread and salt. When the butter starts sizzling, continue cooking, stirring frequently, until the bread cubs are golden, about 3 to 5 minutes. Remove from the pan. The croutons will crisp up as they cool.

Step 5 – Add the rest of the butter to the pan, on medium-heat. When it turns “noisette” (see instructions above in the article), turn off the heat and add the lemon juice, zest, capers and parsley. Stir.

Step 6 – Drain the asparagus and place them onto a serving dish. Pour the butter and lemon sauce over top and sprinkle with the croutons. Season with black pepper and serve immediately.

The post White Asparagus à la Grenobloise appeared first on Pardon Your French.

The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France. She loved it so much that she featured it in her first recipe book “Mastering the Art of French Cooking”, calling it a “dark beauty made of chocolate”. 

 “The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia child)

In keeping with French baking tradition, the Queen of Sheba Chocolate Cake contains no chemical leavening: no baking soda nor baking powder. This dense chocolate cake relies only on subtle leavening from whipped egg whites.

In one of the episodes of her TV show, The French Chef, Julia Child made the Queen of Sheba Chocolate Cake to teach viewers the technique of delicately folding whipped gg whites into the batter with a rubber spatula to obtain a natural, subtle cake leavening.

My baking tips:

I am sharing Julia Child’s original recipe here, only re-written in my own words and with slight tweaks to make it even more approachable. In addition to Julia Child’s original recipe, I also want to share with you a few extra tips to master this recipe.

• For flavoring this chocolate cake, Julia Child suggests either rum or coffee. I tried this recipe multiple times with both, and they are equally delicious!
• Gently melt the chocolate over a bain-marie – meaning over barely simmering water, in a double boiler (or a bain-marie as we call it in French). If heated too rapidly, the chocolate risks to separate or break.
• Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially that of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 

• Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning the peaks will stand straight up when the beaters are lifted upside down.
• Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old, at least), and make sure you take them out of the fridge 1 hour before starting, to allow them reach close to room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or too cold.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny traces of egg yolk.
• Let the melted chocolate cool. After melting the chocolate, allow it to cool at least 10 minutes before mixing it into the sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.

• Fold, don’t stir. When folding the egg whites in with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• This cake is meant to be slightly under baked so that its center remains underdone. Follow the instructions and bake it for 25 minutes (in a non-convection oven) – no longer. If you bake it just a few minutes too long, it will lose its creaminess at the center that makes this cake so special.
• Let the cake cool completely before spreading the chocolate glaze on top. Allow the glaze to set and harden for about 20-30 minutes before serving.

How to store this Queen of Sheba Chocolate Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days.
• Don’t freeze it. I don’t recommend freezing this cake.

I hope you’ll love this Queen of Sheba Chocolate Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Queen of Sheba Chocolate Cake

Print Recipe

Serves: 10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 18 voted )

Ingredients

4 ounces (115g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
4 ounces (1 stick/115g) unsalted butter, at room temperature
⅔ cup (133g) granulated sugar
3 large eggs, at room temperature, yolks and whites separated
⅔ cup (65g) ground almonds
¼ tsp almond extract
¼ tsp salt
1 tbsp (12g) sugar
½ cup (65g) cake flour

For the buttercream:
2 ounces (60g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
6 tbsp (85g) unsalted butter, cut into cubes

Sliced almonds, for garnish

Instructions

Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.

Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.

Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.

Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.

Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.

Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.

Notes...

This recipe was first posted on the blog on October 2, 2017. It was reposted on March 29, 2023 with new photos, step-by-step photos in the recipe and to include baking tips.

The post Queen of Sheba Chocolate Cake (Reine de Saba) appeared first on Pardon Your French.

The Tradition of Christmas Cookies in Alsace

Christmas cookies, also known as “bredele”, are a huge part of Christmas celebrations in the Eastern French region of Alsace. As early as mid-November, bakers start to prepare batches of these various cookies and sell them on display. If you are visiting Alsace around Christmas time, you will see these little Christmas cookies in virtually every bakery and on every market stand. 

There exists hundreds of bredele recipes out there, from the most traditional to modern takes. They come in various tastes, textures and shapes – cut out, sliced, piped, etc. Some of the most traditional and well-known recipes include the butterbredele, Linzele cookies, Spritz cookies, Leckerli cookies and these Schwowebredele. 

Alsatian people also love to make bredele cookies at home and offer them to their friends and family during the Holidays.

Notes and Substitutions:

• The cookie dough needs to chill for at least 2 hours before being rolled out, so plan accordingly. You can chill the dough overnight or up to 2 days prior. 
• Make sure you use unsalted butter, at room temperature. 
• Do not overmix the dough. Stop when the ingredients are just combined. To do so, I prefer to mix this dough by hand (instead of in a stand mixer) to get a better feel of the dough texture. The less you mix the dough, the more delicate the texture of the shortbread cookies will be. On the opposite hand, the more you mix, the tougher they will be. 
• You can use any cookie cutter shapes of your liking ! 

How to store these Almond Cinnamon Shortbread Cookies

• On your counter – These cookies can keep for up to 3 months stored in a metal tin box on your counter. 
• In your freezer – Well stored in an airtight container, these cookies can keep for up to 6 months. To thaw, leave them on your counter overnight. 

This recipe yields about 75 cookies. This is ideal for making a lot of cookies for hosting or Holiday cookie swaps. If you wish to make fewer cookies, you can easily halve the recipe.

I hope you’ll love this Almond Cinnamon Shortbread Cookies as much as I do! If you have any questions, please leave a comment. 

More cookie recipes you may like: 

• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Print Recipe

Serves: Makes 75 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 32M calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 cups (500g) all-purpose flour
1 ½ cups (150g) ground almonds
1 tbsp (7.5g) ground cinnamon
¼ tsp salt
1 cup (200g) sugar
1 cup (250g) unsalted butter, at room temperature
2 large eggs, at room temperature

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - In a large bowl, whisk together the dry ingredients: flour, ground almonds, ground cinnamon, salt and sugar. Add the butter, cut in rough chunks and mix with your fingers until you get a crumbly consistency and pea-size bits of butter are still visible. Add the eggs and mix again until just combined and the dough comes together into a rough ball. Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. At this point, I like to divide the dough in two before rolling it out. Roll the dough out until it is ½-inch thick (1.27cm) and cut out shapes with cookie cutters.

Transfer the cookies onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the cookies from the working surface.

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the cookies with this egg wash.

Bake for 12 minutes, until the edges of the cookies turn lightly golden. Let the cookies cool for 1 minute on the baking sheets and then transfer onto a cooling rack to cool completely.

When the cookies are completely cooled to room temperature, store in a tin box.

The post Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele) appeared first on Pardon Your French.

The Traditional “Poulet Rôti du Dimanche”

Not a specific recipe, “Poulet rôti” simply refers to the classic Sunday roast chicken in France. The French absolutely love their Poulet Rôti du Dimanche! I rekindled with this Sunday tradition since moving back home, and can’t look back. We sometimes pick a ready-made rotisserie chicken from one of the stands of our marché (farmers’ market). But more often than not, we like to take the time to make our own, using this recipe – and it never disappoints.  A must for your repertoire !

Building French Flavors

This roast chicken utilizes simple ingredients that give it the true flavors of a French Poulet Rôti : butter (lots of it!), lemon, garlic and Herbs de Provence. 

First the chicken gets slathered with butter both inside and outside the skin. This gives the meat a moist, succulent texture and a rich taste, while making for crisp, brown skin as well. Next, the chicken is stuffed with lemon wedges and whole, unskinned garlic cloves. Keeping the lemon in big wedges (vs. slices) and garlic cloves whole (vs. unskinned and/or minced) ensures they flavor the chicken nicely from the inside, without being too overpowering. 

Lastly, the chicken is basted with garlic-infused butter (yes, more butter!) and Herbs de Provence. This typical mix of dried herbs often used in French cooking includes savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found online, in specialty stores or bulk stores. But if you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

Also in French fashion, the chicken is cooked on a bed of root vegetables. 

There you have it – butter, lemon, garlic and herbs de Provence are my staple ingredients to build an authentic tasting French roast chicken. 

That said, beside quality ingredients, making a delicious French roast chicken relies on 3 key concepts :

• Trussing the chicken properly.
• Basting the chicken with lots of butter.
• Setting the right cooking time.

Here is a closer look at these 3 steps to master the classic “Poulet Rôti”. 

Trussing the Chicken for Even Cooking

Trussing means tying the chicken with twine into a compact bundle. By pressing the wings and legs close to the body, this ensures the bird will be evenly cooked from end to end. While it may sound somewhat unnecessary to do, I urge you to take the time to truss your chicken! This is a 5 minute-step that truly makes for a more succulent, well roasted chicken. 

For trussing, you simply need butcher twine. There are many resources online that explain how to truss a chicken. I personally recommend this video from Jacques Pepin, which is simple and straightforward. 

Basting the Chicken 

Basting is the process of covering the surface of the chicken (or turkey or any other roast) with a liquid, while it is roasting. The liquid can be melted butter, cooking juices or any type of sauce or marinade (ie. barbecue sauce, jam, etc). Basting is meant to keep the meat hydrated while it cooks, resulting in a moist and juicy chicken. This is particularly beneficial when roasting white meats – such as chicken or turkey- that tend to dry while cooking. 

For this recipe, the chicken gets basted with garlic-infused melted butter. This gives the chicken an incomparably moist, tender texture with a succulent taste. The butter also has the quality of making the skin of the chicken golden and crackly. 

How to Baste the Chicken? 

1. Melt the butter in a small saucepan. When melted,  let it infuse with the garlic for a few minutes. 
2. Prepare your tool: for basting, you can either use a turkey baster (relatively easy to find and cheap), a large cooking brush or simply a ladle. You also need to have a cooling rack ready on your counter and oven gloves for taking the chicken in and out of the oven as quickly as possible. 
3. Baste the chicken out of the oven. When ready, you do not want to baste the chicken directly into the oven, as the door will be open for too long and you will lose heat. Instead, open the oven, transfer the dish onto the cooling rack and close the oven door immediately. 
4. Act quickly. Use the baster, brush or ladle to apply a thin layer of melted butter over the meat, and transfer the chicken immediately back into the oven.
5. Basting should be done every 20 minutes until the chicken is fully cooked. 

How Long to Roast a Whole Chicken? 

Naturally, the cooking time for a whole chicken varies based on how big is your chicken. To figure out how long you should cook it, there is a simple rule: a whole chicken needs 20 minutes at 390° F/200°C per pound (1 pound/lbs=455gr) , plus an extra 20 minutes at the end. 

So if you are cooking a 2.75lbs (1.25kg) chicken, you will need 20 minutes x 2.75 = 55 minutes. Plus, add 20 extra minutes, so = 1 hour and 15 minutes. 

Another easy way to find if your chicken is cooked through is by using a meat thermometer. At the end of the cooking time, insert the meat thermometer into the thicker part of the thigh: the chicken is done if it hits 165°F. If the temperature is lower, continue roasting the chicken and check again 5 minutes later. 

After taking the chicken out of the oven, you should also let the chicken rest for at least 15 minutes, covered with foil, before serving it. This allows for the heat and juices to distribute evenly, which makes for tender meat. 

Any Leftovers? 

• In the refrigerator: store the leftover chicken pieces in an airtight container in the fridge for up to 4 days. Reheat the meat in the microwave or in the oven. 
• In the freezer: store the leftover chicken pieces (bone removed) in an airtight container and place it in the freezer for up to 3 months. To reheat, let the chicken thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through in the oven. 

Cooking Notes and Substitutions: 

• Take the chicken out of the fridge at least 1 hour prior to cooking it, to allow it to get close to room temperature. 
• Salt the chicken at least 1 hour prior to cooking it, to allow the salt to penetrate the meat. 
• I like to season a whole chicken with 2 teaspoons of salt, not more. Some recipes call for more, but I find it too salty for my taste. If you are afraid 2 teaspoons won’t be enough to your taste, you can use up to 4 teaspoons. 
• Take the butter out of the fridge a few hours prior, so it is soft and at room temperature. 
• This recipe is tailored for a medium chicken (about 2.75lbs/1.25kg), but it is adaptable. Refer to the section above “How long to roast a whole chicken” for adjusting the cooking time. 
• Make sure you choose a baking dish large enough to host the whole chicken with the root vegetables around it. The edges of the dish should be at least 2-inches high. 
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

More Chicken recipes you may like: 

• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

I hope you’ll love this French Roast Chicken (Poulet Rôti) as much as I do! If you have any questions, please leave a comment. 

French Roast Chicken (Poulet Rôti)

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 1 hour 15 minutes 1 hour 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 medium chicken (about 2.75lbs/1.25kg), skin-on
2 tsp salt
4 tbsp (56g) unsalted butter, at room temperature
1 whole lemon, cut in 4 wedges
4 garlic cloves, whole and unpeeled
3 sprigs rosemary
1 tsp freshly ground black pepper
For the Vegetables:
2 cups root vegetables, roughly chopped (potatoes, carrots &/or parsnips)
¼ tsp salt
1/4 tsp freshly ground black pepper
2 tbsp Extra virgin olive oil
1 tsp lemon zest
2 garlic cloves, whole and unpeeled
¼ cup (60ml) water
For Basting :
4 tbsp unsalted butter
2 garlic cloves, peeled and smashed
¼ tsp freshly ground black pepper
½ tsp Herbs de Provence

Instructions

Step 1 – One hour prior to cooking, take the chicken out of the fridge. Rinse it thoroughly under cold water and place it on a cutting board. Pat the whole chicken dry with paper towels, making sure you get into all the nooks. It is important to get the chicken as dry as possible so the chicken browns properly. Season the chicken with salt, including inside the cavity, under the wings and between the breasts and the legs. Let the chicken sit on the board for 1 hour.

Pre-heat your oven to 390° F/200°C with a rack in the middle.

Step 2 – Cut the 4 tablespoons of room temperature butter into small chunks. Using your index finger, gently lift the breast skin of the bird and place little butter chunks under the skin atop the breasts (about 2 tablespoons). You may have to slightly "push" to separate the skin from the meat - be gentle. Cover the outside of the bird with the rest of the butter, covering the breasts, legs and wings. 

Step 3 – Stuff the chicken with the lemon wedges, 4 garlic cloves and a sprig of rosemary.

Step 4 – Truss the chicken. Season it all over with black pepper (underneath too).

Step 5 – In a roasting pan or large baking dish, combine the root vegetables, salt, black pepper, extra-virgin olive oil and lemon zest. Toss to coat evenly. Place the bird in the pan, onto the vegetables. Garnish pan with remaining rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water at the bottom of the dish and place in the oven.

Step 6 – Bake the chicken in the oven for 20 minutes, until the skin starts to turn gold.

Step 7 – Meanwhile, melt the butter in a small sauce pan over low heat. Add the smashed garlic, black pepper and Herbs de Provence and let it infuse.

Step 8 – After the first 20 minutes mark, take the pan out of the oven and baste the chicken (see: "how to baste the chicken" section above). Place the chicken back into the oven immediately. Baste the chicken every 20 minutes or so.

Step 9 – After 1 hour and 15 minutes (total cooking time), check if the chicken is cooked: a meat thermometer should read 165°F/64°C or juices should run clear when chicken thigh is pierced with a skewer or pointy knife. Take the pan out of the oven, leave the vegetables in the pan and place the chicken onto a cutting board. Cover it with foil and let it rest for 10-15 minutes before carving. Give a toss to the vegetables – you can place them back in the oven if you feel they aren’t crispy enough for your liking.

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