I am very excited to be sharing this recipe with you today. This is one of my husband and I’s favorite desserts. And my husband (who comes from an Italian family and has had many Tiramisus in his life) says this is actually the best Tiramisu he’s ever had – true story !

This is a lesser-known regional French recipe which is popular in France, but not really outside of its borders. This is however a delicious and simple recipe that can be recreated in your own kitchen.

What is a Biscoff Tiramisu, also known as “Ch’tiramisu” ?

Strongly inspired by the Italian Tiramisu, the Ch’tiramisu is a dessert hailing from the Nord-Pas-de-Calais region in Northern France. It features fluffy cream (made from eggs, sugar and mascarpone) layered with coffee-soaked Biscoff cookies, instead of the lady fingers you find in a classic Italian Tiramisu.

Speculoos cookies are immensely popular in Northern France and Belgium. They are commonly served in local bistros with coffees and teas, and are widely enjoyed in the local cooking repertoire to flavor stew sauces or in desserts. There’s little wonder why locals one day put their own twist on Tiramisu with the use of speculoos.

Traditionally, there is no alcohol in a Ch’tiramisu. The Biscoff cookies are simply dipped into coffee before layering with the mascarpone mixture. I think this lets the flavor of these spiced cookies shine even more!

And lastly, why is it called a Ch’tiramisu, you may wonder? The locals from this region of France are nicknamed the “Ch’tis”, which helped give the name to this dessert.

What are Biscoff cookies ?

Biscoff cookies are a brand of speculoos cookies – a type of spiced short crust biscuit originating from Belgium. They were originally commercialized in 1932, by Belgian brand Lotus Bakeries under the name of Lotus Biscoff, short for «Biscuit» (Bis-) with «Coffee» (-coff). Biscoff cookies gained popularity beyond Belgium’s borders and are now widely recognized and enjoyed worldwide.

These cookies are so popular that speculoos cookies are often just referred to as “Biscoff” nowadays in North America, even when they’re from another brand.

Biscoff cookies are known for their distinctive caramelized flavor and crunchy texture. These cookies are spiced with cinnamon and brown sugar, giving them a delicious warming taste.

Ingredients you’ll need for the Biscoff Tiramisu

1. Eggs. Make sure they are at room temperature, they will be easier to beat to a firm peak (see “Audrey’s tips” at the end of the article)

2. Sugar. Opt for white sugar. I know it could be tempting to reduce the amount of sugar, but the cream won’t set as well with less sugar, so I don’t recommend doing so.

3. Mascarpone cheese. There are plenty of mascarpone brands available. One I recommend is Galbani, which is easy to find in North America and Europe.

4. Biscoff cookies. They are available in most grocery stores in North America and Europe.

5. Coffee. Drip or French-press coffee is best. Cool the coffee for at least one hour before using. I don’t recommend using espresso, as it has a stronger flavor which will overwhelm the subtle spices in this dessert.

6. Cocoa powder. Make sure you use unsweetened cocoa powder.

Frequently Asked Questions

I don’t have Biscoff cookies, can I use another brand of speculoos cookies?

Yes, of course! Biscoff is one brand of speculoos and by far the most available and well-known in Europe and in North America. But if you do happen to find another brand of speculoos cookies, feel free to use them.

Can I replace the Biscoff cookies with lady fingers?

Yes, you can, although you would basically be making a classic tiramisu. And, in my opinion, you would lose the complex flavor from the Biscoff cookies, which makes this dessert so unique.

Can I prepare this Biscoff Tiramisu in advance?

This Ch’tiramisu is even better when made in advance, allowing the texture to set and the flavors to blend. Cover each cup with plastic film and keep in the refrigerator for 2 to 3 days.

Audrey’s tips

This Biscoff Tiramisu recipe doesn’t require any difficult techniques and is pretty quick and easy to achieve. The key step however, is to make you beat the egg whites to a stiff peak, in order to create a fluffy mascarpone cream. So here are a few tips to do so.

• Choose older eggs (3 to 4 days old) and make sure they are at room temperature. Allowing older eggs to reach room temperature enhances the elasticity of their proteins, enabling them to stretch and incorporate more air during beating. Pasteurized eggs should be used if you want to be extra cautious of bacteria/salmonella.
• Make sure you use immaculate equipment while beating egg whites. A clean bowl and beater are essential, as even minimal traces of fat or egg yolk can hinder the whipping process, causing the egg whites to resist proper aeration.
• Separate eggs carefully. Make sure there are no traces of egg yolk in the whites, as even a small amount of fat from the yolk can prevent proper whipping.
• Start Slowly. Begin beating the egg whites on low or medium speed to create small bubbles. Once they start to foam, increase the speed gradually.
• Beating egg whites to stiff peaks means the egg whites are lightly glossy and stand straight up when you turn the beaters upside down. Be careful not to overbeat the whites or they will become dry and crumbly.

This recipe is made for 4 people, to be served in individual serving cups, jars or ramekins. You can easily double the recipe if you would like to serve more. 

I hope you’ll love this Biscoff Tiramisu (Ch’tiramisu) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts you may like: 

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Chocolate Mousse
• 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 (Cake aux  Fruits Confits)

Biscoff Tiramisu (Ch’tiramisu)

Print Recipe

Serves: 4 individual cups Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

3 large eggs, at room temperature *use pasteurized eggs if you want to be extra safe*
1/4 tsp salt
1/2 cup (100g) sugar
250g mascarpone cheese, at room temperature
About 20 Biscoff cookies
1/2 cup coffee [4 fl. Oz/125 ml]
2 tbsp unsweetened cocoa powder

Instructions

Step 1 - Separate the eggs and place egg yolks and egg whites into 2 different, large mixing bowls.

Step 2 - Add the sugar to the egg yolks and whisk for about 5 minutes, until the mixture is pale and foamy. Whisk in the mascarpone and set aside.

Step 3 - Add a pinch of salt to the egg whites. With an electric beater, beat egg whites until you get a firm peak.

Step 4 - With a spatula, fold about a ¼ or less of the egg whites into the mascarpone mixture to lighten and loosen it. In three separate additions, fold in the rest of the egg whites very gently and stop mixing when just uniform. The mixture should be fluffy.

Step 5 - Take 4 clean glass cups or ramekins. One after the other, dip four Biscoff cookies in the coffee – don’t soak them but quickly dip them so they’re just wet but not soft. Lay one cookie at the bottom of each cup and gently scoop a layer of mascarpone cream on top. Repeat the process alternating layers of cookies and mascarpone cream, finishing with one layer of cream. Smooth the top with an offset spatula or the back of a spoon, if needed.

Refrigerate the Ch’tiramisu cups for at least 3-4 hours. Before serving, dust the tops with cocoa powder.

The post Biscoff Tiramisu (Ch’tiramisu) appeared first on Pardon Your French.

What is Fleur de Sel? 

Fleur de Sel, translating literally to “Flower of salt”, is the crust of salt that forms on the surface of sea water as it evaporates. Fleur de Sel is grown in salt marshes and is then collected traditionally, using wooden racks by workers called paludiers. It is a rather labor intensive process which explains why fleur de sel is more expensive than table salt. Fleur de Sel is very often used in Brittany cooking and baking, as it’s grown/created on its coast – notably in Guérande, Noirmoutier and the Ile de Ré. 

I always bring back some Fleur de Sel from France in my luggage. But you can also easily find Fleur de Sel online (I recommend the Paludier or Le Saunier de Camargue) and in some specialty grocery stores. 

How to use Fleur de Sel? 

With Fleur de Sel, a little goes a long way. Use it as a tiny garnish, sprinkled over food, rather than the classic salt you would add to your dish in the process of cooking. In texture, Fleur de Sel comes in larger salt crystals. In taste, it has a higher moisture content than table salt, which makes the crystals often stick together and hence deliver a higher, more intense salt flavor on your tongue. 

This brownies recipe show you exactly how table salt and Fleur de Sel are used in different ways: the table salt is mixed with the dry ingredients and folded into the batter, while the Fleur de Sel is sprinkled on the brownies right before baking. 

How to get “crackly top” brownies?

The shiny and crackly crust of a brownie is a very thin layer of meringue that rises to the top when baking. This is achieved by incorporating air into the eggs and making sure the air stays in the batter.

Step 1 – Incorporate air into the batter. You should start by creaming the butter and sugar together very well, until pale and fluffy. Then, add the eggs and beat the mixture for at least 5 minutes until foamy. The longer you beat the batter after adding the eggs, the more air will get incorporated into the batter and the better the crackly crust on top will form. For this step, you will need a whisk: though it is much easier with a stand mixer with a whisk attachment, but doable by hand too, in my opinion.   

Step 2 – Keep the air in the batter. Once the egg batter is foamy, you can switch to a spatula and start adding the other ingredients: melted chocolate, flour, cocoa, etc… At this point, you want to mix the batter as little as possible, to keep all the air in. Use a spatula (not a whisk!) and stop mixing when ingredients are just incorporated.

If you follow these 2 steps, you should have a shiny and crackly curst form on top of your brownies.

More cooking notes: 

• Make sure you use unsalted butter. This recipe calls for salt and fleur de sel which will provide plenty enough salt for the brownies. If you use salted butter, the brownies will likely be too salty in taste. 
• I understand it can be tempting to reduce the amount of sugar, but I do not recommend it. I find that a whole cup of sugar is indeed needed to create a perfectly fudgy texture. The sugar also helps to form the crackly crust on the top. I know this may seem like a bit too much sugar, but they’re brownies after all!
• You can substitute the pecans for walnuts. For a nut-free version of these brownies, replace the 50g of nuts for 50g of extra chocolate chips.
• The key to fudgy-centered brownies is to not overmix the batter, nor over-bake it.
• This recipe is best suited for a square 8×8-inch (20.3×20.3cm) pan, lined-up with foil.

I hope you’ll love this Brownies with Pecans and Fleur de Sel recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Breton Salted Butter Sables
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Brownies with Pecans and Fleur de Sel

Print Recipe

Serves: 9 squares Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup (200g) granulated sugar
1/2 cup + 2 tbsp (145g) unsalted butter (at room temperature)
7 oz (200g) chocolate, chopped (dark or semi-sweet)
1 tsp vanilla extract
1 tbsp (15ml) espresso or coffee, cold
2 large eggs (at room temperature)
2/3 cups (80g) all-purpose flour
1 tbsp (7.5g)  cocoa powder
¼ tsp salt
1.75 oz (50g) chocolate chips (dark or semi-sweet)
1/2 cup (50g) pecans
1 tsp Fleur de sel

Instructions

Make sure you read the cooking notes (above) before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a square 8x8-inch (20.3x20.3cm) pan with foil.

Step 1 - In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate. Once melted, set aside to cool.

Step 2 - In a large mixing bowl, using a whisk, cream (*) the butter and sugar together. *Creaming means you need to whisk together the butter and sugar for about 5 minutes until pale and fluffy.

Step 3 - Add the eggs and whisk again for at least 5 minutes until foamy.

Step 4 - Switch to a spatula, and add the vanilla extract, espresso (or coffee) and melted chocolate and mix until just incorporated.

Step 5 - In a separate bowl, whisk together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture until just incorporated. Fold in the chocolate chips and pecans.

Step 6 - Transfer the batter into the prepared pan and smooth out the top with a spatula. Sprinkle evenly with fleur de sel. Bake for 40 minutes until the edges are set and the middle is still soft.

Transfer onto a cooling rack and let cool for about 15-20 minutes before removing from the pan. Slice in 9 squares. Enjoy warm or chilled. 

The post Brownies with Pecans and Fleur de Sel 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.

Did you know: A pudding is a custard that contains milk (no cream), stirred and cooked on the stove and generally thickened with cornstarch. A pot de crème contains cream, is baked and relies on the eggs to set.

Just like many French kids, I grew up eating “Danettes”, a famous pudding brand that comes in many flavours (chocolate, vanilla, caramel, pistachio, pralines…). Danettes are highly popular in France, and they can be found at any grocery store across the country. They were also one of our favorite desserts served at our school cantine (with chocolate often the flavour of choice).

Now, like most French adults, I am still very fond of “Danettes”, but also love making my own from scratch when I have the time. This way, I can tweak it exactly how I like it to be – on the thicker side, and very chocolatey.

Thick Double Chocolate Pudding, a must in your dessert repertoire.

So here is my favorite recipe for a thick Double Chocolate pudding, using both cocoa and chocolate. It’s dense, velvety and deep in chocolate flavors. A guaranteed crowd pleaser!

It is a great recipe to have in your repertoire, as it’s easily made with simple ingredients and can be prepared ahead and chilled in the fridge before serving (ideal if you’re hosting a big dinner and need to manage your time in the kitchen wisely).

I like to serve it in individual cups with a sprinkle of fleur de sel on top. You can also garnish it with shaved chocolate or cocoa powder. 

Cooking notes:

• Good-quality chocolate – For this pudding, the quality of the chocolate makes big difference. Choose a good-quality bittersweet chocolate – dark 70% is best.
• Unsweetened Cocoa – Make sure your cocoa powder is unsweetened.
• Whole milk (3.5%) in comparison to 2% or 1% will provide a creamier, denser texture and help the pudding to set perfectly.
• One of my favorite Fleur de Sel is the  Fleur de sel de Guérande. You can find it online or in some grocery stores in the US/Canada. 

Thick Double Chocolate Pudding

Print Recipe

Serves: 6 ramekins Prep Time: 15 Minutes Cooking Time: 8 minutes 8 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 28 voted )

Ingredients

½ cup (100g) sugar
½ tsp salt
1/3 cup (35g) unsweetened cocoa powder
¼ cup (32g) cornstarch
2 ½ cups (617.5ml) whole milk
5 large egg yolks
1 ¼ cup (155g) bittersweet chocolate, grated (5.5oz)
3 tbsp (43g) unsalted butter
1 tsp vanilla extract
Optional for serving: A sprinkle of fleur de sel, chocolate shavings or cocoa powder.

Instructions

Prepare a fine-mesh strainer over a large mixing bowl (heat-proof) and set aside on your counter.

Step 1 - In a medium saucepan (heat off), whisk together the sugar, salt, cocoa and cornstarch. Slowly pour in the milk, whisking continuously until the cornstarch has dissolved.

Step 2 - Turn the heat to medium, add the egg yolks (all at once) and whisk continuously until large bubbles form and splatter (this should take between 6 to 8 minutes). Immediately turn the heat off, and keep whisking for 1 more minute.

Step 3 - Pour the mixture through the fine-mesh strainer into the large mixing bowl. Fold in the grated chocolate, butter and vanilla extract and mix until all melted and incorporated. The pudding should be smooth and shiny.

Step 4 - Cover the pudding with a plastic film – the film should touch the entire surface of the pudding to prevent a skin from forming. Set aside on the counter and let cool to room temperature. Once cooled to room temperature, place in the refrigerator and chill for at least 3 hours (or up to 3 days) before serving.

For serving, whisk the pudding and divide into ramekins or serving bowls.

Optional: garnish with fleur de sel, chocolate shavings or cocoa powder.

If you try this Thick Double Chocolate Pudding recipe, 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.  

A recipe adapted from Martha Stewart. 

If you like Chocolate desserts, you might also like: 

• Merveilleux (Meringues & Chocolate Cream Sandwich Pastries)
• Chocolate-Coated Spritz Cookies
• Chocolate Vanilla Marble Cake
• Chocolate Olive Oil Cake
• Double Chocolate Mashed Potato Brioche

Bon Appétit!

The post Thick Double Chocolate Pudding appeared first on Pardon Your French.