So what makes it a French Apple Cake?

Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze. The fame of this French cake rather relies on its simple crumb made from a generous amount of butter and flavored with dark rum, making it incredibly fragrant. In texture, it is reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit than actual cake dough – but really, I think the buttery crumb and dark rum truly makes the difference here.

Choose the Right Apples

The recipe begins by choosing the right apples.  And for this Classic French Apple Cake, or most apple cakes really, choose baking apples . Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are (in US/Canada):

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

This cake requires 2 large or 3 small apples. The recipe is pretty forgiving and the result won’t be impacted if you use a little less or more apple. You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

A key step : Ribboning the eggs and sugar 

For the batter, you must start by ribboning together the eggs and sugar. This is a key step in making this recipe, so I want to emphasize a bit on this technique here.

“Ribboning” is achieved by beating the eggs and sugar together (by hand or with a hand mixer) for a long period (usually 5 to 10 minutes) until the sugar crystals dissolve and the mixture becomes pale, thick and forms a ribbon when falling from the whisk. The mixture should be smooth and hold its shape, but not dry. You can watch this video for more instructions. This process is important as it incorporates air into the mixture, which is essential to achieve the tender, airy cake crumb that makes this Classic French Apple Cake so unique. 

My Cooking tips:

• Choose baking apples, such as Fiji, Honeycrisp, Mutsu, Jonagold or Braeburn. You can opt for one variety, or mix it up so you can have different textures (soft or crunchy) and tastes (sweet and tart).
• I like to peel the apples, but you can certainly leave them unpeeled if you wish. 
• If you don’t have dark rum on hand, you can substitute for Cognac. For a non-alcoholic version, you can substitute the rum for apple juice; although I really recommend you use rum or Cognac – it truly makes the cake!
• The cake is rather delicate in texture, so I recommend using a well-greased springform pan so it is easier to remove it from the pan (flipping it onto a plate may break it). This recipe works in a 8″ or 9″ circular pan. 

How to store this French Apple Cake?

This cake can keep for up to three days in the fridge, covered. Note that the sugar crackly top will soften after a day, and may get wet/stuck if covered with plastic film. Instead, I recommend covering the cake with a cake dome or any large bowl that won’t touch the top of the cake. 

I hope you’ll love this Classic French Apple Cake as much as I do! It is simple, quite elegant and truly a delicious French staple. Serve it warm or cooled down, with a big dollop of crème fraiche on top in true French fashion. If you have any questions, please feel free to leave a comment. 

More recipes to enjoy apple season: 

• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Spelt French Apple Cake 
• Apple Breton Pound Cake
• Skillet Caramelized Apple Cake

Classic French Apple Cake

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 125 voted )

Ingredients

½ cup (125g) unsalted butter + 1 tbsp (for greasing the pan) 
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
2 large baking apples (or 3 small apples)
¾ cup (150g) sugar + 2 tbsp for sprinkling
1 tsp vanilla extract
3 tbsp (45ml) dark rum (or Cognac)

Icing sugar (optional - for serving)
Crème fraiche (optional - for serving) 

Instructions

Make sure you read the cooking notes before you start.

Preheat your oven to 350ºF (180ºC) with a rack in the middle. Line 8-inch or 9-inch (20-22.8cm) springform pan with parchment paper at the bottom and grease the sides with 1 tbsp of butter. 

Step 1 - Melt the butter in a sauce saucepan and set aside to cool.

Step 2 - Peel and core the apples, then dice them into 1/2-inch (1.25cm) pieces.

Step 3 - In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4 - In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk. Whisk in the dark rum and vanilla extract. Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter.

Step 5 - Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal).  Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly on top of the batter.

Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan.

Enjoy warm or cool. For serving (optional), dust with top of the cake with icing sugar and serve each slice with a dollop of crème fraiche on top. 

The post Classic French Apple Cake appeared first on Pardon Your French.

The “Boule” ( French word for  “ball”) is a traditional shape of  French bread, resembling a squashed ball. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. So, when it comes to bread, we can’t really get more authentic than this, can we?

This amazing recipe is from The Larousse Book of Bread by Eric Kayser. As I have mentioned in my previous post, Eric Kayser, the superstar French baker, has built his fame on his incredible baguettes, boules, ciabatta, croissants and buns – for the most part made “au levain” (meaning, with a starter). And this French boule bread “au levain” is one his classics.

If you’re new to bread-making using a sourdough starter, or if you’re just craving a simple, delicious, authentic French boule bread, this recipe is for you! 

Simply put, this boule was one of the best breads I have ever made!

It looks so good (right?) and it tastes amazing. The crust is golden and crunchy, the crumb has a beautiful creamy color with big bubbles.

The taste is perfectly balanced. Because it is made with white flour, this bread is so versatile and can be enjoyed and paired in pretty much any way you want. And the use of liquid sourdough starter adds so much flavor to it, but without too much “sourness”.

Cook’s Notes: 

• I did not use a stand mixer to make this recipe – which was a bit of an arm work-out (but fun arm-work!). This recipe can be done with a stand mixer too, so I am giving you here the instructions for both options.
• The use of a cast-iron is ideal for a French Boule Bread. It gives the loaf that perfectly round shape, with a super crispy crust!

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

Bon Appétit!

Classic French Boule Bread in Dutch-Oven

Print Recipe

Serves: 1 boule Prep Time: 4 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 40 voted )

Ingredients

500g of white flour (T65)(4 cups)
250g warm water(1 cup + 1 tbsp)
100g liquid sourdough starter 
2g dry yeast (2/3 tsp)
10g salt (2 tsp)

Instructions

If using a stand mixer - In the mixing bowl, with the kneading attachment on, add the flour, water, liquid starter, dry yeast and salt. Mix all the ingredients together during 4 minutes on low-speed. Then continue mixing, on medium-speed, for 6 minutes.

If doing by hand – Place the flour on your working surface and dig a well in the middle. Pour-in half of the water, the liquid starter, the dry yeast and the salt. Start mixing by hand until the ingredients come roughly together. Add the rest of the water and keep mixing until the dough comes into a smooth ball.

Cover your dough with a floured cloth and let it rise at room temperature for 1h1/2 minimum, (until it doubles in size).

Transfer your dough on a floured working surface. Punch down your dough and fold it back into a ball. Make slits across the dough, cutting ⅛ inch deep and sprinkle the ball with flour or cornmeal. Cover your dough with a cloth and let it rise again for 2 hours.

Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch-oven inside to heat.

When the dough is ready, remove the pot from the oven and turn the dough into it. Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

Notes...

Depending on temperature, humidity and altitude, you may have to add slightly more water to get the right consistency in your dough. Well wrapped in a cloth, the french Boule keeps for up to 3 days.

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Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”.

“Un Steak Frites, s’il vous plait!”.

Yes, if you’re planning a visit to France, you better remember this phrase. Because wherever you’ll go, it would be hard not to find a bistro that serves the Steak Frites. This truly is a classic and timeless dish, worshiped by the entire French nation.

If you’re not planning a visit to France anytime soon (but hopefully you will!), here’s your chance to get a taste of this French bistro staple.  

But just before we dive into the recipe, let’s read this little recipe introduction, pulled from “Mastering the Art of French Cuisine”, which to me, perfectly summarizes the keys to this dish… 

“Steak au poivre can be very good when it is not buried in pepper and doused with flaming brandy that the flavor of the meat is utterly disguised.”

(Very Julia Child, isn’t it?)

And indeed, the pepper steak with brandy sauce is a delectable dish, that can quickly become overwhelming if not served properly. You know the deal now: respect the proportions and please, do not drown your steak in sauce. Instead, I suggest you serve the sauce on the side (and that way, dipping your fries in the sauce is even easier!)

I hope you enjoy this dish as much as I do. Bon appétit, and Happy Bastille Day!

Pepper Steak with Brandy Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

4 tbsp of a mixture of black and white peppercorns.
4 steaks (I used Striploin)
1 tbsp butter
2 tbsp minced shallots or green onions
½ cup beef stock
¼ cup cognac
1/3 cup heavy cream
1 tbsp flour
2 tbsp softened butter
French fries

Instructions

Place the peppercorns in a big mixing bowl and crush them roughly with a pestle or the bottom of a bottle.

Dry the steaks on paper towels. Rub and press half of the crushed peppercorns (2 tbsp) into both sides of the meat with your fingers and the palms of your hands. Cover with waxed paper. Let stand for at least half an hour; 2 or 3 hours are even better, so the flavor of the pepper will penetrate the meat.

Add salt just before cooking!

Grill your steaks on a frying pan, a barbecue or charcoal grill: Either method works, but my husband and I SWEAR by using lump charcoal for an irreplaceable taste. Place the steak on a piping hot grill, and do not touch the steaks for about 1-2 minutes (depending on the heat of your grill). Gently lift to view the char (don’t burn it) Once this side has a beautiful deep brown look, flip and cook to your desired doneness (Medium Rare for me, please!)

Move to a plate, and cover with foil (see note)

In the meantime, prepare the sauce. Melt the butter in a small sauce pan, add the shallots (or green onions) and the rest of the crushed peppercorns and cook slowly for a minute.

Pour in the beef stock and boil down rapidly over high heat while scraping up the coagulated cooking juices. Then add the cognac (or other type of brandy, see note) and boil rapidly for 2 minutes, to evaporate its alcohol.

Pour in the heavy cream, sprinkle in the flour, and boil again, whisking rapidly the sauce for 2 minutes, until it starts to thicken. 

Remove from the heat, and swirl in the butter.

Serve the sauce on the side, and accompany with french fries. 

Notes...

1. The original recipe calls for Cognac but I wouldn’t worry about using a great quality brandy, since it will be boiled off to evaporate the alcohol and blended with a generouns amount of cream and butter. // 2. Letting the steaks rest a few minutes after cooking is essential. It allows the juices to redistribute throughout the meat and gives you a juicy steak, at the perfect temperature.

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