Just like its British and American counterparts, the French-Style Fruit Cake, known as “Cake aux Fruits Confits,” is immensely popular in France, in particular during the Holiday season. This should perhaps come as no surprise, as France is the world’s largest producer of candied fruit – which are required for this recipe.

The South of France is especially renowned for making candied fruit, with the city of Apt, in Provence, being known as the world capital of candied fruit. Candied fruits and “cake aux fruits confits” are available at virtually any grocery store in France and is incredibly popular on market stands come Christmas season.

So, what is a French-Style Fruit Cake exactly?

I know fruit cakes in general can be somewhat polarizing, due to their dense texture and intense flavor. Some people love the sweet taste and rich “chewy” texture, while others may find it too heavy or overwhelming. And if you are the latter, the French-style fruit cake just might be for you!

In comparison with the British or American versions, the French Fruit Cake is far less sweet and boozy.

Its crumb is a bit denser than a classic cake, yet it is far lighter and less sweet that the typical Fruit cake you may know. I would say the taste and texture is halfway between a cake and a bread. It lets the texture and taste of the fruits to shine more, which complement nicely with the tender chunks of marzipan to boot.

Likewise, the French fruit cake is far less boozy than the typical British or American fruit cake. Raisins and candied are soaked in a splash of rum before getting incorporated in the batter, but I assure you the alcohol taste is very subtle.

The French fruit cake isn’t typically flavored with spices. It allows the flavor of the candied fruits to shine. Lastly, a French fruit cake isn’t meant to be aged, soaked in alcohol, nor glazed.

Ingredients you’ll need for this French-style Fruit Cake

A French-style Fruit Cake is a light and delicious snack cake to serve over the Holidays with some tea, hot chocolate, or mulled wine. I really think this is a great recipe for anyone overwhelmed by dense and intensely flavored fruit cakes.

Here is the list of ingredients you need to make it.

1. Mixed candied fruits. You can grab a box of pre-made candied fruit mix (usually labeled as “for baking”) which is easy to find. Or you can make your own mix if you prefer, by chopping different candied fruits of your liking – cherry, orange peel, lemon peel, pineapple, melon, etc. Adding a small amount of candied ginger is very nice too.
2. Mixed raisins. You can opt for dark or golden raisins, or a mix of the two.
3. Rum. You can use regular, dark, or spiced rum to soak the candied fruits and raisins overnight – although I do prefer using dark rum for this recipe. The final rum taste in the cake is subtle, it does not need to be a fancy rum.
4. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1-2 hours prior.
5. Sugar. White sugar works best.
6. Vanilla extract. A little splash of vanilla extract amplifies the flavors.
7. Eggs. Choose 3 large eggs, which must be at room temperature. So just as with the butter, I recommend you take them out of the fridge at least 1 hour prior.
8. Flour, baking powder and salt. All-purpose flour.
9. Sliced almonds. Blanched or unblanched shaved almonds add a lovely subtle crunch.
10. Marzipan. This is my favorite ingredient in this recipe and perhaps why I love this fruit cake so much! Little chunks of tender marzipan yield a nice chew and delicious almond taste. White or yellow marzipan works well for this recipe. Dice it in small pea-size cubes before folding it into the batter, right before baking.

Frequently Asked Questions

How long will this fruit cake last?

A French-style fruit cake isn’t supposed to be aged like British Fruit Cakes, nor it is cloaked under syrup to help keep it longer.

This cake keeps well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the cake is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Can I make this fruitcake without alcohol?

While the flavor of this fruit cake may vary slightly, yes you can make it without alcohol. Instead of rum, you can soak the candied fruits in orange juice or apple juice.

Can I omit the Marzipan?

Yes, you can omit it if you don’t like Marzipan – although do note it will alter the taste and texture of the cake. You can replace the marzipan cubes with chopped nuts (walnuts or pecans) or even bittersweet chocolate chips.

Audrey’s tips:

• The candied fruits and raisins need to soak overnight in rum, so make sure to plan ahead. 
• This recipes workds perfectly in a 8.5-9in x 4.5in loaf pan. 

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

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake

French-Style Fruit Cake

Print Recipe

Serves: 12 Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1 cup (150g) mixed candied fruits, chopped.
2/3 cup (100g) mixed raisins (dark and golden)
2 tbsp (30ml) rum (light, dark or spiced)
1/2 cup (125g) unsalted butter, at room temperature.
3/4 cup (150g) sugar
½ tsp vanilla extract
3 large eggs, at room temperature
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
1/2 cup (about 50g) sliced almonds, blanched or unblanched
3.5 ounces (100g) marzipan, cut in small cubes

Instructions

Step 1 - The day before: In a small bowl, stir together the dried fruits, raisins, and rum. Cover and let soak overnight in the fridge.

Step 2 - The next day, whisk together the room-temperature butter with sugar until frothy. Whisk in the vanilla extract and the eggs.

Step 3 - Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.

Step 4 - In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and stir until just incorporated. Add the shaved almonds, marzipan cubes and rum-soaked dried fruits, and stir until just incorporated.

Transfer the batter to the pan and bake for 45 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.

The post French-Style Fruit Cake (Cake Aux Fruits Confits) appeared first on Pardon Your French.

Table of contents

1. Facts about the French Christmas Feast
2. First Course: Small bites and Bubbles
3. Second Course: Starters and Soups
4. Third Course: Main Courses
5. Fourth Course: Cheese and Salad
6. Fifth Course: Desserts
7. Sixth Course: Cookies and Treats

Facts about the French Christmas feast

In France, the main celebratory Christmas meal is enjoyed on Christmas Eve (December 24th) – not Christmas Day. It is in fact called “Le Réveillon” – which translates to the idea of staying up all night for the arrival of the “Père Noël” (Santa Claus).

In comparison to other countries, a French Christmas really is about the food – and less about decorations and gifts. Of course, French people do buy and decorate a Christmas tree, add a few festive garlands or wreaths inside their house and exchange gifts at midnight. But we don’t really put as much effort into it as you often see in North America. Instead, the French will go all-out for the food.

A traditional French Christmas menu is a festive and elaborate affair, often featuring a multi-course meal with a focus on quality ingredients and flavors. The emphasis is on sharing a delicious and convivial meal with loved ones during the holiday season.

The French start to think and prepare weeks ahead about which table set up we will use and what we will serve on the menu. And for the latter, the French aren’t afraid to splurge at Christmas to buy good-quality products (ie. foie gras, smoked salmon, cheeses, Champagne, etc.) to feed their guests and create great memories around the table. 

A typical French Christmas is homecooked, but not always or not entirely. French people do love to cook in general and will happily spend a whole day in the kitchen to prepare a Christmas feast for their friends and family. But purchasing pre-made or frozen starters or small bites is completely acceptable. Picard, a frozen food chain, is highly popular in France and many people turn to them for a little help when hosting.

First Course: Small bites and bubbles, aka. ‘l’apéro’

If you are familiar with French food culture, you likely already know the importance of the French “Apéro” (short for apéritif). This pre-dinner tradition of small bites and drinks is a cherished moment of the day, when people first gather – and Christmas dinner is no exception to this tradition.

On Christmas Eve, Champagne is often served to “cheers” (“Santé!” in French) and kick start the festivities. Kir Royale (crème de cassis topped with champagne) or Kir Breton in my home region of Brittany (crème de cassis topped with cider) are also very popular. Kids are often served apple juice or “Champomy” – a popular French brand of non-alcoholic champagne made for kids.

Typical small bites served during the Apéro include smoked salmon served on blinis with lemon and crème fraiche (fun fact: the French love blinis!), Prunes wrapped in bacon, Gougères (baked cheese puffs), Gruyère Cheese Twists and Rillettes of all kinds (pork, salmon or sardines). Vérrines, which are layered dips served in small thick-wall glasses) are also mainstays. So are canapés, consisting of small slices of bread or puff pastry topped with some savory food (charcuteries, cheeses, etc).

French Apéro bites are very small (one-bite) and meant to whet your appetite.

French Christmas Small Bites:

• Chicken Liver Mousse 
• French Cheese Puffs (Gougères)
• Stuffed Mushroom Caps (Champignons Farcis)
• Gruyère Cheese Twists 
• Classic French Salmon Rillettes 
• Brie en Croûte with nuts, cranberries and thyme
• Roasted Red Pepper Dip
• Smoked Salmon Cream Cheese Tarte Soleil

Second Course: Starters and Soups

After the Apéro, which is often enjoyed in the living room, guests relocate to the dining room and sit around the table to officially start their meal.

Without any doubt, Foie gras is by far the most served starter over Christmas. It often comes to the table in slices and guests enjoy it over toasts of baguette or Pain d’épices (Classic French Spiced Bread).

A good French etiquette to know is that you shouldn’t spread the foie gras, but instead place it gently on the toast. Foie gras is sometimes accompanied by Winter fruit preserves (such as fig or persimmon) but most people like to eat it as is.

French Christmas Soups:

• Classic French Onion Soup
• Roasted Carrot Soup
• Creamy Roasted Cauliflower Soup 
• Chestnut Soup 
• Butternut Squash Soup
• Split Pea Bacon Soup (Potage Saint Germain)

Escargots with Persillade Butter, Pâté en Croûte and Chestnut Soup are also staples. For those living along the coastlines, like in Brittany where I grew up, oysters, langoustines and scallops are very popular.

A Brittany starter I particularly love is “Coquilles Saint-Jacques”: scallops in a creamy sauce, often baked with breadcrumbs and cheese in their shell. 

Against clichés, caviar and lobster aren’t mainstays and are reserved for wealthy families.   

French Christmas Salads:

• Classic French Lentil Salad
• Green Bean Potato Salad 
• Warm Goat Cheese Salad
• Radicchio Orange Pecan Salad 
• Lyonnaise Salad
• Classic Parisian Salad

Third Course: Main courses

Just like turkey is to Thanksgiving, a French Christmas main dish is almost always a large roasted “dinde” (turkey). A French Christmas turkey is traditionally made with a chestnut stuffing, and served with roasted potatoes, chestnuts and sometimes cooked apples around it.

You can also find side dishes including Gratin Dauphinois and Green Beans Almondine. The beloved gravy boat is also here, but you won’t find any cranberry sauce in a France. 

For smaller tables,  a “chapon” (capon), “caille” (quail) or “poularde” (fattened hen) are the common choices. 

While poultry is by far the most traditional French main, some regions adopt other traditions. In the Alsace region of eastern France, a “oie” (goose) is often served for Christmas. In Périgord (the current Dordogne department) locals enjoy duck, and a roasted ham is served in the French Antilles.  Some families also prefer Braised Rabbit with Prunes or a classic Beef Bourguignon. 

French Christmas Mains:

• Braised Pork Loin with Prunes
• Authentic Beef Daube
• Classic French Coq Au Vin Rouge
• Chicken and Leek Pot Pie
• Chicken and Mushroom Tourte
• Clementine Roast Chicken with Fennel
  

French Christmas Sides:

• Classic French Gratin Dauphinois
• Red Kuri Squash Blue Cheese Gratin
• Green Beans Almondine
• French-style Glazed Carrots
• Roasted Brussels Sprouts Gratin
• Lyonnaises Potatoes

Fourth Course: Cheese and Salad

A large cheese platter served before dessert is a must during any French dinner, and Christmas is no exception. The cheese platter served over Christmas isn’t much different than for other occasions, although people do splurge a bit more to offer several cheese varieties.

If you are interested, I have an Instagram reel with suggestions on how to build a classic French cheese board.

Cheese platters in France, even for Christmas, aren’t usually spruced up with dried fruits, nuts or grapes. Cheeses are served as is and enjoyed with slices of baguette, country bread or pain d’épices. 

The cheese course is often served along a very simple lettuce or frisée salad tossed in a classic French vinaigrette.

Fifth Course: Desserts

Finally, a French Christmas dinner wouldn’t be complete without a traditional Bûche de Noël. This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A holiday ritual no one will pass on – even with an overfilled belly. You can read more about the festive origins of this dessert in this previous post.

Here again, not every French has the skills or time to pull off a French Bûche de Noël in their own kitchen. But with all the great bakeries around every street corner in France, most people actually go to their “boulangerie” (bakery) a few days prior to Christmas Eve and order a Bûche that they will pick up the day of.

Aside from the quintessential Bûche de Noël, every region has adopted their own desserts to wrap up the Christmas meal. In Provence, the Christmas meal often ends with the “thirteen desserts”, representing the Twelve Apostles and the Messiah. The dessert selections can vary but often include an assortment of fresh, dried and candied fruits, nuts, nougats and a “Pompe à l’Huile” (sweet olive oil bread: you can find this recipe in my cookbook!).

In Alsace, “bredeles” (Christmas cookies) and Kougelhopf are highly popular. In Northern France, people enjoy “Merveilleux” (Meringue and Chocolate Cream Sandwich Pastries) and in Catalogne, “Bras de Gitan” rolled cake… and so on.

French Christmas Desserts:

• Classic Chocolate Bûche de Noël
• Raspberry Bûche de Noël
• Merveilleux
• Authentic Stollen (European Christmas Bread)
• Queen of Sheba Chocolate Cake
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Classic French Chocolate Mousse
• Winter Fruit Salad
• Classic French Chocolate Moelleux Cake

Sixth Course: Cookies and Treats

After dessert, you will often find a few cookies, a box of chocolates, chocolate truffles and/or a bowl of clementines or lychees lingering on the table for guests to pick at throughout the rest of the night.

French Christmas Cookies and Treats:

• Classic French Chocolate Truffles
• Classic French Spiced Bread
• Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)
• Thin Spiced Almond Cookies (Pains d’Amandes)
• Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)
• Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”)
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Butter Sablés from Alsace (Butterbredele)

Happy Holidays! 

The post A Traditional French Christmas Menu appeared first on Pardon Your French.

Bûche de Noël : a French Tradition

It is no understatement to say the Bûche de Noel is one of the Christmas traditions that the French get most excited about. This log look-a-like cake is a must on the French Christmas table and a dessert no one will pass on – even on an over-filled belly. 

If you are interested in learning more about the festive origins of the Bûche de Noel, you can visit my Classic Chocolate Bûche de Noël recipe. 

In France, literally every French bakery and pastry shop offer Bûches de Nöel on their stands, from the classic to the most modern and exotic-flavored versions. With such an incredible choice of Bûches de Nöel at every corner baker, few French people make their own Bûche de Nöel at home nowadays. Although you will still find passionate homemakers (like myself) tackling this project every year.  Plus, finding a premade Bûche de Nöel outside of France is quite difficult, so making one yourself is the obvious decision. 

Making your own Bûche de Noël at home 

Despite its elaborate look, a rolled-up Bûche de Nöel is often far easier to make at home than what you may think. This lighter and easier version will in fact only take about one hour of your time, whereas most classic versions would take two to three hours of your time. 

This simple Bûche is a combination of two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a simple orange-flavored mascarpone filling (plus, fresh raspberries for garnish of course). Take it step-by-step: make the Génoise cake first, then the filling, and finally assemble the cake. 

Can you make this Bûche de Noël ahead? 

Yes, not only can you, but you should! After being made and assembled, this Bûche de Noël should chill in your fridge for at least 4 hours to set and firm up. You can keep the Bûche in your fridge for up to 24 hours. Because this Bûche isn’t covered with frosting, it is also easy to wrap with plastic film to chill, without making a mess or altering its look. 

This makes it a great make-ahead dessert if you are hosting a Holiday dinner! You can prepare the Bûche the evening before or the morning of, and keep the Bûche well wrapped in your fridge until you are ready to serve. Right before serving, unwrap the log, trim off the ends and dust it with icing sugar. 

Can you freeze it? 

Yes, you can even freeze it. After being made and assembled, wrap the Bûche tightly in plastic film and freeze, for up to 1 month. The day before serving, transfer the Bûche overnight in your fridge, and allow it to thaw. 

Baking Tips: 

• I recommend you separate the eggs about 30 minutes before you start, to allow them to warm up to room temperature. The egg whites should be at room temperature for them to retain more air when beaten. It will be easier to reach a firm peak. If too cold, the whites will be stiffer and won’t welcome in air as easily. 
• Keep an eye on the oven! The Génoise sheet cake bakes fast and the edges will turn from golden to “too brown” in no time. 10 to 11 minutes (depending on your oven) should be enough. 
• Intimidated by the prospect of rolling up a cake? Here is a trick to make it easier and avoid cracks: roll up the Génoise sheet cake right out of the oven while still warm, in a clean humid kitchen cloth. You don’t want to let the cake cool before you do this. A cloth dusted with sugar works too; but I tried to limit the amount of sugar used in this recipe. Rolling the cake when it is still warm and soft keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the filling into it and roll it back up. 
• I love the raspberries in this Bûche, but they are interchangeable. Exotic fruits work very well here, such as cubed ripe mangoes (same quantities), cubed ripe pineapple (same quantities), cubed ripe kiwis or passion-fruit pulp (about ½ cup) 

I hope you’ll love this Raspberry Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Classic Chocolate Bûche de Noël 
• Chestnut Cream Cake 
• Apple Breton Pound Cake
• Classic French Chocolate Truffles

Raspberry Bûche de Noël

Print Recipe

Serves: 6-8 people Prep Time: 1 Hour Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

For the Génoise cake:
4 large eggs, yolks and whites separated and at room temperature
1/2 cup + 2 tbsp (125g) sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
¼ tsp salt

For the filling:
1 cup + 3 tbsp (275g) mascarpone (35% m.f - 54% moisture)
Zest of an orange
1/2 cup (50g) powdered sugar
250g fresh raspberries

Instructions

For the Génoise cake: 

Step 1 - Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper (the butter helps the paper "stick" to the pan). 

Step 2 - In a large mixing bowl, beat the egg yolks with the sugar until foamy and a ribbon forms when lifting the whisk. Whisk in the vanilla extract. Switch to a spatula and fold in the flour and salt. Stop mixing when just incorporated; the batter will be quite thick at this point. 

Step 3 – In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 - Bake for 10-11 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, lightly sprinkle a clean kitchen towel with water (to make it just humid, not wet), lay it onto your counter and turn the cake onto it. Peel off the parchment paper and immediately (and carefully) roll the cake with the kitchen towel, starting from the narrow (shorter width) side. Roll as tight as possible, without pressing onto the cake. Set aside on your counter. While the cake cools, make the filling. 

For the filling: 

Step 1 - In a mixing bowl, whisk together the mascarpone, sugar and orange zest. Rinse and pat-fry the raspberries.

Assembling: 

Step 1 - Transfer the rolled cake onto a working surface and slowly unroll it. Evenly spread the mascarpone filling onto the entire cake sheet. Scatter raspberries evenly over top, slightly pressing them into the filling (keep a few for decorating the log later). Re-roll the cake into a log, as it previously was (minus the cloth). Wrap the log into a plastic film and chill for at least 4 hours before serving. 

For serving, unwrap the log, trim off both ends, dust with powdered sugar and top with fresh raspberries.

The post Raspberry Bûche de Noël appeared first on Pardon Your French.

So what is a French “Pain d’Épices”? 

Despite appearances, a Classic French Spiced Bread (Pain d’Épices) shouldn’t be mistranslated as a “gingerbread”. Less sweet than its American cousin, a Pain d’épices doesn’t include egg nor butter – it is indeed a “pain” (bread). It is also made with rye flour for more earthiness, and honey – while gingerbreads often include molasses – making for a lighter sweetness that lets the spices shine a bit more. The spice blend of a Pain d’Épices is also more complex, including cinnamon and ginger, but also nutmeg, cloves, black pepper, anise seeds and star anise.

How to enjoy a “Pain d’Épices”? 

Being a cross between a bread and a cake, a Pain d’Épices makes for an equally delicious sweet or savory treat.

• As a starter or on a cheese board – Over the Holidays, Pain d’Épice is often served as a starter, cut in thin slices with foie gras or just before dessert with soft cow’s-milk cheeses like Brie or Camembert.
• For Breakfast – Because it isn’t too sweet, a Pain d’Épices is a great breakfast staple and the perfect canvas for butter, jams and marmalades. I personally love it with a little slab of butter and a drizzle of honey. 
• As a snack – It is also a wonderful pick-me-up in the afternoon as it is satisfying and full of flavor – and again, not too sweet.

Cooking notes:

• Using freshly ground spices, instead of pre-ground /store-bought, will make all the difference here. Freshly ground spices are so much more fragrant and keep their flavor better even after baked. For this recipe, we will need freshly ground cinnamon, nutmeg, cloves and black pepper – so using a spice grinder is highly recommended.
• Traditionally, a Classic French Spiced Bread calls for dark rye flour. But from my experience, light rye flour works well too. The difference is almost unnoticeable in taste.

Just like many staples French recipes, there are countless variations of a Pain d’Épices. Some prefer it lighter and drier (closer to a bread), some prefer it moist and more intense in flavor (closer to a cake). This recipe, in my opinion, strikes a happy medium. This Pain d’Épices is soft, moist and perfectly spiced; yet it isn’t too sweet. 

Recommended Equipments:

• A food scale 
• A spice grinder
• A loaf pan

You may also like: 

• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

I hope you’ll love this Classic French Spiced Bread (Pain d’Épices) recipe as much as I do! If you have any questions, feel free to leave a comment.

Classic French Spiced Bread (Pain d’Épices)

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 19 voted )

Ingredients

1 1/4 cup (125g) dark rye flour
1 cup (125g) all-purpose flour
1 1/2 tbsp (30g) brown sugar (light or dark)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon anise seeds, whole
¼ tsp freshly ground black pepper
¼ tsp salt
1 ½ tsp baking soda
¼ tsp finely-grated orange zest (or clementine)
1 cup (250ml) milk (2%)
2/3 cup + 1 tbsp (250gr) honey
1 or 2 star anise, whole

Instructions

Step 1 – Pre-heat your oven to 305F (150C) with a rack in the middle. Grease a 8.5-9 inch loaf pan with butter, dust with flour and set aside.

Step 2 – In a saucepan over medium heat, warm together the milk and honey, along with the star anise. When the milk is hot and the honey has dissolved, remove from the heat and set aside to infuse.

Step 3 – In a large mixing bowl, whisk together the two flours, brown sugar, cinnamon, ginger, nutmeg, clove, anise seeds, pepper, salt, baking soda and orange zest.

Step 4 – Slowly pour in the milk and honey into the dry ingredients (discard of star anise), mixing with a wooden spoon. Stop mixing when just combined.

Step 5 – Pour the batter into prepared pan and bake for 1 hour, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 30 minutes before removing from the pan and let cool completely.

Enjoy immediately or wrap in foil and wait 24 hours before enjoying, to allow the flavors to develop further. 

Notes...

This Classic French Spiced Bread (Pain d’épices) can keep well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the bread is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

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 Classic French Spiced Bread (Pain d’Épices) appeared first on Pardon Your French.

Festive Origins

The tradition of the Christmas Yule log—an actual log, not the cake—stretches back to more than 2000 years ago, before the Medieval era. People in Scandinavian, Germanic, and Celtic countries would celebrate Winter solstice by selecting and cutting a log, bringing it back to their homes, and burning it in their hearth throughout the longest night of the year. 

In different countries and families, the choice of the wood (cherry, oak, or birch), the size of the log, and the manner in which it was lit were of utmost importance. This ritual, a huge part of the celebratory traditions in these households, was a way to welcome the new year and bring fortune for the whole family.

Around the 12th century, the tradition was adopted by the Catholic Church. To add religious symbolism to the ritual, logs were sprinkled with holy water before being burnt. The fire then needed to be nurtured to last 12 days, from Christmas Eve until the Epiphany. 

From the Hearth to the Oven

This tradition remained as such until about the 19th century. It then slowly vanished with the disappearance of the large hearth within homes, as many people moved to smaller urban houses. 

With no fireplace to burn in, logs were instead symbolically placed on mantles as decoration. Later, in the late 1800s, the first Yule log as a decorative cake was invented—with various French bakers all fiercely claiming credit for its invention, of course. 

This simple, light and fluffy Swiss roll-style dessert stood in stark contrast with other common French Christmas desserts of the time, which tended to be overly rich and dense, packed with dried fruits and nuts—closer to the British Christmas pudding or German stollen. It was quickly adopted amongst French households, and by the end of the 20th century, had also caught on in other francophone countries, such as Belgium, Switzerland, and even Quebec, Canada. 

A strong French Tradition

Today, the French’s appetite for the Bûche de Nöel remains alive and well. Every year, bakeries and pastry chefs all around the country kick off their efforts to create their most unique Bûche as early as October. Each chef always coming up with new flavors and elaborate decorations to distinguish themselves from other bakers. Berry, chestnut, or coconut cakes adorned with gnomes, mushrooms, and pine trees are just a few examples.

With such an incredible selection available at every corner bakery, few people in France make their own Bûche de Nöel at home anymore. 

Outside of France, though, finding a Bûche de Noel may not be the easiest of tasks. But creating your own at home is far easier than you may think.

It will take two to three hours of your time, depending on your baking abilities, but I guarantee that the process will be fun and rewarding, and leave you with a stunning, festive centerpiece for your holiday table.

Making your own Bûche at home 

Despite its elaborate look, this traditional Chocolate Bûche de Nöel is a simple combination of only two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a rich dark chocolate buttercream. The Bûche is presented with one end cut off and re-attached to the side of the cake to resemble a branch, before being entirely covered with buttercream. 

This festive dessert is far easier to make at home than what you may think. Take it step-by-step: the Génoise cake first, then the chocolate buttercream, and finally the assembly.

Baking Tips: 

– Avoid cracks in the Génoise Cake

The trick to preventing cracks in a Génoise cake when rolling it (or any swiss roll cake) is to roll the Génoise right out of the oven while still warm, in a clean kitchen cloth dusted with sugar. This keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the buttercream into it and roll it back up. 

– Make a fluffy and spreadable Chocolate Buttercream

As its name suggests, a chocolate buttercream is made with a generous amount of butter, whipped gradually into a fluffy chocolate meringue. The butter should be soft (at room temperature) – to be properly incorporated – yet not too soft or it will make for a runny buttercream. If the buttercream becomes too fluid during the process of making it, pop your bowl into the fridge until it has chilled through.

– Create a bark-like look  

Once the cake is covered with buttercream, a bark texture is created by dragging a fork along the cake. It doesn’t have to be perfect; the more rustic the better. 

– Decorations 

For finishing, a Bûche de Nöel is decorated with (mostly) edible ingredients to recreate a woodsy theme. You can follow along these few traditional suggestions, or get creative and use ingredients you may already have in your kitchen. 

• Garnish the log with meringue mushrooms to match the woodsy theme.
• Sprinkle crushed pistachios here and there to recreate moss.
• Dot the log with fresh cranberries and rosemary sprigs to resemble mistletoe. 
• As a finishing touch, dust powdered sugar on the finished log to recreate snow. 

I hope you’ll love this Classic Chocolate Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

More Holiday Baking ideas: 

• Cocoa Almond Thumbprint Cookies from Alsace (Linzele) 
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Classic Chocolate Bûche de Noël

Print Recipe

Serves: 8-10 Prep Time: 2 hours Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

For the Genoise Cake: 
1 cup (150g) all-purpose flour 
1 tsp (5g) baking powder 
4 large eggs 
1 cup (200g) sugar
1 ½ tsp vanilla extract 
3 tbsp (40g) butter, melted and cooled 

For the Dark Chocolate Buttercream: 
7 large egg whites 
½ tsp salt 
1 ¼ cup (250g) sugar  
6 ounces (157g) dark chocolate, melted and cooled 
½ tsp vanilla extract 
1 ½ cup (355g) unsalted butter, softened

For decorating:
8-10 cranberries, for garnish
8-10 fresh rosemary sprigs, for garnish
Powdered sugar, for garnish

Instructions

A. The Genoise Cake: 

Step 1 - Pre-heat your oven to 375F (190C) with a rack in the middle. Butter a 10x15-inch (25.5cm x  38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.

Step 2 -In a large mixing bowl, sift together the all-purpose flour and baking powder. In a separate bowl, beat the eggs until thick and foamy, about 5 minutes. Add the sugar and vanilla, and beat for 2 more minutes. 

Step 3 - Gently fold the flour into the wet ingredients and stop mixing when just incorporated. Slowly pour the melted butter into the batter while still mixing, and stop again when just incorporated. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 -Bake for 12 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, sprinkle a clean kitchen towel with about 1 tablespoon of sugar and flip the cake onto it. Peel off the parchment paper and roll the cake in the kitchen towel, starting from the narrow (shorter width) side. Make the buttercream while the rolled cake cools to room temperature. 

B. The Dark Chocolate Buttercream:

Step 1 - In a large mixing bowl, beat the egg whites with salt on high speed until soft peaks form. Set aside.

Step 2 - In a small saucepan, combine sugar with 2/3 cup (155ml) water over medium heat. Bring to a boil and reduce the liquid by half or until it has thickened to a thin syrup consistency. 

Step 3 - Start beating the eggs whites on high speed again and slowly pour in the syrup. Continue beating and pour in the melted dark chocolate and vanilla extract. Continue beating until the mixture has completely cooled, about 5 minutes. Add the softened butter, one tablespoon at a time, beating well between each addition until the butter is fully incorporated. 

Step 4 - Once all the butter is incorporated, the buttercream should be fluffy and spreadable. If too soft, refrigerate for one hour until it has chilled through. 

C. Assembling: 

Step 1 - Unroll the cake sheet and transfer it carefully onto a working surface. Evenly spread half of the buttercream, about 2 ½ cups, onto the entire cake sheet. Re-roll the cake into a log, as it previously was. 

Step 2 -Using a large serrated knife, cut a quarter of the cake off of the log on a diagonal and attach that end piece onto the center of the cake with buttercream, to resemble a branch bulging from a tree log. 

Step 3 - Transfer the Bûche de Noël to a serving plate and use the remainder of the buttercream to cover the log entirely. Smooth it out with an offset spatula. Take a fork and run it through the log to leave streaks resembling tree bark. Adorn the Bûche de Noël with cranberries and rosemary sprigs.

Chill the Bûche de Noël for at least 2 hours before serving, to allow the buttercream to set. Dust with powdered sugar right before serving.

The post Classic Chocolate Bûche de Noël appeared first on Pardon Your French.

They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

Cooking Notes: 

• Make sure you use unsalted room temperature butter. 
• These Butter Sablés are flavored with lemon zest, which is optional. As another option, you can also use orange zest or  ½ tsp of freshly grated cinnamon. 
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite, the more you mix, the tougher the sablés will be. 
• These Butter Sablés shouldn’t bake too golden in color, they must remain rather pale with a slight yellow hue from the egg wash. In comparison, they are much paler than the Breton Salted Butter Sablés.
• I used a star-shaped cooking cutter here, but any shape works. You can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

I hope you’ll love this Butter Sablés from Alsace (Butterbredele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• Cocoa Almond Thumbprint Cookies from Alsace (Linzele) 
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Butter Sablés from Alsace (Butterbredele)

Print Recipe

Serves: 18-20 cookies Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1/2 cup + 2 tbsp (125g) sugar
½ lemon zest
1/2 cup (125g) unsalted butter, at room temperature
4 large egg yolks
2 cup (250g) all-purpose flour
1/2 tsp salt

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

Instructions

Make sure you read the cooking notes before you start. 

Step 1 - In a large bowl, combine the sugar and lemon zest. Rub with your fingers so the zest releases its oils and the sugar becomes somewhat moist and lumpy. Add the soft butter and mix with a whisk until fluffy in texture. Add the egg yolks and mix until combined. Switch to a spatula or wooden spoon, add the flour and salt, and mix until it all comes together into a rough ball. Wrap with plastic film and chill for at least 2 hours.

Pre-heat your oven to 350F (180C) 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. Roll the dough until it is ½-inch thick (1.27cm) and cut out shapes with a cookie cutter. Optional: you can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

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

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

Bake for 10 minutes, until the edges of the sables turn lightly golden. 

Transfer the sablés immediately to a cooling rack.

Notes...

These Butter Sablés from Alsace (Butterbredele) can keep for up to 3 months stored in a metal tin box on your counter, or up to 6 months in an airtight container in your freezer. If you hang them on your Christmas tree, they will keep for up to 2 weeks.

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 Butter Sablés from Alsace (Butterbredele) appeared first on Pardon Your French.

In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

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 Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) appeared first on Pardon Your French.

Appetizers & Starters

Butternut Squash Velouté and Pain de Mie Crouton SticksEggplant Toasts with Goat Cheese & Walnuts

Ham, Cheese & Olive Bread

Braised Beets with KaleBalsamic Pearl Onion Tartes Tatins

Spiced Persimmon Chutney on Spiced Bread Toasts

Breads, Breakfast & Brunch

Rye & Buckwheat Honey French Spiced Bread 
Double-Chocolate Mashed Potato Brioche 

Classic Pain de Mie

No-knead Dutch-Oven Nutty Boule 

Savory Croissant Casserole with Mushrooms & Spinach

Mains & Sides

Roast Sirloin Tip & Warm Sherry Vinaigrette

Chicken in Champagne Cream Sauce

Stuffed Rabbit Saddles with Chestnuts and Mushrooms 

Pork Chops in Grainy Mustard and Mushroom Sauce 

Braised Chicken Thighs with Garlic & Onion

Bacon-wrapped Chicken Breasts in Grape Sauce 

French Peas with Lettuce, Carrots & Pearl Onions

French Green Beans, Bacon, Egg & Creme Fraiche Scramble

Desserts & Cookies

Raspberry Jam-Filled Sable Sandwiches

Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)

Sugar-glazed Gingerbread Madeleines 

Chocolate-coated Spritz Cookies

Chocolate Olive Oil Cake 

Coconut Lemon Bars

Merveilleux (Meringue and Chocolate Cream Sandwich Pastries) 

Classic French Crème Brûlée

Dark Chocolate Honey Mustard Tart 

French Mocha Buche de Noel 

French Eggnog Madeleines 

Almond Pistachio Crescent Cookies

Chestnut Cream Cake

Did you make one of these recipes?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

The post French Recipes for your 2019 Winter Holidays appeared first on Pardon Your French.

As per tradition, a real French Spice Bread should be made with only rye flour, and dark buckwheat honey as a sweetener (no sugar). You won’t find any butter in it, as it is indeed a bread – not a cake – far less sweet and much drier than its American cousin, the gingerbread. 

As a matter of fact, for the story, a Pain d’épices was originally a sourdough bread made without any added leavening; the flour and honey mixture would be left in a wooden vessel to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. Modern versions of this spice bread now simply relies on baking powder for rising.

Because this is such a popular bread in France, you can find many takes and recipes for it. I myself have a tradition of baking at least one (usually two or three) loaves of it around Christmas time, and this is the recipe I have crafted and tweaked along the way. For me, it is a perfectly dense and just sweet enough spice bread.

It is just delicious on its own, cut in thin slices and enjoyed with foie gras, cheese or simply butter (remember, it is much drier than a cake, so treat it just like a bread). Or you can do what I did here, and serve it as a dessert with a simple sugar glaze – perfect for the Holidays!

Cooking note: 

• I opted for a round bundt cake loaf pan; as I wanted to serve it like a cake for a dessert. But to keep it traditional, you can use a rectangular loaf pan.

Rye and Buckwheat Honey French Spice Bread

Print Recipe

Serves: 1 bread Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 6 voted )

Ingredients

1 cup (340g) dark buckwheat honey
1 tsp vanilla extract
½ cup (125ml) milk (2%)
2 cups (250g) rye flour (or 1 cup wheat flour + 1 cup rye flour)
¾ tsp baking powder
2 eggs
1 pinch of salt
1 and ½ tsp (10.2g) ground cinnamon
1 and ½ tsp (7.5g) ground ginger
½ tsp (1.2g) ground nutmeg
½ tsp(3g) ground allspice
½ tsp (1.2g) ground cloves

Optional: for the glaze 
1 ½ cup (155g) icing sugar
1 ½ tbsp (22.5ml) water

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

In a sauce pan, warm up and dilute the honey and vanilla extract.

In a separate bowl, mix together the flour, baking powder and spices. Form a well in the middle and pour the warm honey in it. Mix with a wooden spoon.

Add in the eggs, one after another, and finally the milk. Mix until the milk is incorporated and the batter is smooth and shiny. Scrape the batter into a previously greased and floured pan (loaf pan, or circular). 

Bake for 50 minutes to 1 hour, or until a knife comes out clean.

Unmold the bread and transfer it to a cooling rack. 

Once the bread is at room temperature,  wrap it with a cloth (or with foil) and keep aside for 24h, minimum, before eating it (This step allows the moisture from the honey to develop). 

For the glaze (after the 24h) - In a small bowl, mix the icing sugar with the water to get a thick icing, quickly spread it at the top of the bread, and let it drip. Chill for at least 2 hours for the glaze to set.

(Older photo of this same spice bread recipe, with no glaze)

If you try this Rye and Buckwheat Honey French Spice Bread, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

A recipe inspired by Jujube en Cuisine, Cuisine d’Aubery and the book: le Tour de France Gourmand de Julie Andrieu

The post Rye and Buckwheat Honey French Spice Bread appeared first on Pardon Your French.

This year’s crew of French cookbooks has been absolutely remarkable; and I have been very impatient to share these selections with you. These books are all in English, and available online and in stores across the US/Canada, but still manage to perfectly “translate” the essence and authenticity of French cuisine. They all have a unique approach to French cuisine: Parisian-focused, Kids-focused, Pastry 101, Burgundy, Apéritif, etc…

I already own Tasting Paris, In The French Kitchen with Kids and French Baking 101, so I am also sharing my quick review of these 3 books (no suspense here… I love them all). I intend to get my hands on the other books very soon, as I already know they are great and full of promise (from having extensively glanced at them in bookstores, online, and reading reviews).

I hope you enjoy these few book ideas… Happy Holiday shopping! 

1. Tasting Paris: 100 Recipes to Eat Like a Local, by Clotilde Dusoulier.

Click to shop

Tasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. (…) With 100 recipes, 125 evocative photographs, and native Parisian Clotilde Dusoulier’s expertise, Tasting Paris transports you to picnicking along the Seine, shopping the robust open-air markets, and finding the best street food—bringing the flavors and allure of this favorite culinary destination to your very own kitchen (Amazon). My review: Tasting Paris boasts so many delicious recipes, but not only that… It’s a savvy mix of striking lifestyle and food photography, with classic and modern French recipes, sprinkled with a generous dose of Parisian-lifestyle anecdotes and tips on how to eat your way through Paris – like a real local. I love how Clotilde shares her personal insights on being a Parisian, but also embraces the multiculturalism of Paris – which is today, a huge part of the city’s identity. I have cooked and baked many recipes from this book this year, and they’ve always turned out amazing, with a great authentic taste.  

2. In the French Kitchen with Kids, by Mardi Michels

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In her first book, Mardi Michels shows that French food doesn’t have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. (…). With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi’s warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week (Amazon). My review: What a fun approach to French cooking and a perfect way to make it feel accessible to anyone! I have tried many recipes from the book (including these Raspberry Financiers) and they’ve all been successful, and delicious. Mardi’s instructions are clear and precise, and make every recipe feel effortless. It truly is a great book to show that French cuisine can be approachable, fuss-free and enjoyable!

3. French Pastry 101, by Betty Hung

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Betty Hung-co-owner of Beaucoup Bakery-teaches you how to make amazing French pastry in one hour. French pastry is often thought of as difficult to master, but Betty Hung-founder of the blog Yummy Workshop and co-owner of Beaucoup Bakery-makes the classic art of French baking more approachable than ever. Most of her recipes only take an hour, which makes it much less daunting for beginners. (Amazon) My review: The 101 method and step-by-step photos are simply genius! This approach gives you the confidence you’ll need to dive into each recipe and show you that French pastry is far less daunting that what most people imagine it to be. It’s a great book to have in your library: it’s full of classics and timeless recipes. This is the kind of book you will go back to, over and over again.

4. Apéritif: Cocktail Hour the French Way, by Rebekah Peppler

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For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it’s a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d’oeuvres. (Amazon).

5. The Cook’s Atelier, by Marjorie Taylor and Kendall Smith Franchini

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The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village. (Amazon).

6. Let’s Eat France!, by François-Régis Gaudry

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There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. (Amazon)

7. The Bordeaux Kitchen, by Tania Teschke

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More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. (…) (Amazon).

The post 7 Cookbooks for the French food lover in your life appeared first on Pardon Your French.