What Is Steak au Poivre?

Steak au poivre is a classic French dish that translates to “pepper steak”. Traditionally made with a tender cut like filet mignon, the steak is seared to perfection and finished with a rich pan sauce made with cognac, cream and crushed peppercorns.

The beauty of this dish lies in the sauce—it’s made right in the same pan used to cook the steaks, so you get all the savory browned bits and juices left behind. This makes the sauce irresistibly good.

With just two main steps—cooking the steaks and preparing the sauce—this recipe is surprisingly quick and approachable. One key tip: have all your ingredients measured and ready to go before you begin. Once the steaks are done, the sauce comes together in about 10 minutes. From there, you can plate the steaks and spoon that velvety, peppery sauce right over the top.

This recipe serves two but can be easily doubled to serve four.

Ingredients You’ll Need for Steak au Poivre

• Steak. This recipe is traditionally made with filet mignons or beef tenderloins. Strip steak (sirloin) or ribeye – which have higher fat contents – work well too.
• Salt. Make sure to salt the steaks generously at least 30 minutes before cooking, to allow for the salt to penetrate the meat and bring out the best flavor of the steak.
• Whole Black peppercorns. Make sure you use freshly ground pepper for fresh taste.The peppercorns get crushed coarsely by hand (this is important!) – so you need a mortar and pestle, a meat pounder or a rolling pin for that. As per tradition, I prefer black peppercorns: bold, with a nice heat. If you prefer a milder taste, you can go with green peppercorns.
• Butter and Olive oil. Used to sear the steaks and create a nice sear. The butter brings richness while the oil stands up to a higher heat point, ensuring the steaks can sear perfectly. I like olive oil but you can also use a neutral oil such as canola.
• Garlic and Shallot. They get sautéed in the steak juices and build the base of the sauce.
• Cognac. It is used to deglaze the pan and add a sweet complexity to the sauce.
• Beef stock. To bump up the beef flavor in the sauce. Ideally use a low-sodium beef stock. 
• Heavy cream. This is a key ingredient in this recipe. Choose a rich, good quality cream with at least 35% m.f. The richness of heavy cream creates a smooth sauce and balances the punch of the crush peppercorns.
• Dijon mustard. A tablespoon of Dijon mustard adds a nice tang and complexity to the sauce.

How to Make Steak au Poivre (Step-by-Step)

Here is a quick rundown of this recipe. You can find the detailed ingredients and instructions at the bottom of this article.

1. Prep the Steaks: Pat steaks dry, season with salt and freshly crushed pepper. Let sit at room temperature for 1 hour.
2. Sear: In a hot skillet with butter and oil, sear steaks 3–4 minutes per side for medium-rare. Transfer to a warm plate and rest under foil.
3. Make the Sauce: In the same pan on medium heat, sauté garlic and shallots, deglaze with cognac, add peppercorns and beef stock. Simmer and reduce. Stir in cream and Dijon, cook until thickened. Season to taste.
4. Serve: Slice steaks, top with sauce, and serve with your choice of sides.

Focus on: Cracking the peppercorns

It’s essential to crack your own peppercorns for this recipe—using a mortar and pestle, a rolling pin, or a meat pounder. My preferred method is to fold the peppercorns in a kitchen towel and crush them with a French rolling pin.

Aim for a coarsely cracked texture: all the peppercorns should be broken open (whole ones are unpleasant to bite into), but not ground into a powder. The finer you grind them, the more intense and spicier the result. I prefer keeping them coarsely cracked to get a bold pepper flavor that’s assertive but not overpowering.

Tips for perfect steaks

• Use near room-temperature steaks for even cooking. Take the steaks out of the fridge at least 1 hour before cooking. This allows them to come back to room temperature and avoids a shock of temperature when placed in the hot pan – which can toughen the meat.
• Salt the steaks 30 minutes before cooking. This gives time for the salt to penetrate the meat and enhance its flavor.
• Use both butter and oil to sear the steaks. This is what works best in my opinion. Butter provides richness and oil stands a higher heat point. This mix helps creates a nice brown sear on the steaks, meaning extra flavor!
• Rest the steaks before slicing them. I like to let the steaks rest on a cutting board under foil for about 10-15 minutes before slicing them. This gives time for the juices to distribute evenly in the steaks, make them more tender.

Frequently Asked Questions

What cut of steak is best for steak au poivre?

Filet mignon and beef tenderloins or filet mignons (the front end of tenderloins) are the best steaks to use for Steak au Poivre. These cuts are lean and full of flavor, with filet mignon being extremely tender.  New York strip or ribeye work well too, but be sure to trim any excess fat or gristle before cooking

What alcohol is best for au poivre sauce?

Cognac is traditionally used for the steak au poivre sauce. This French eau-de-vie brings sweet, warm notes to the sauce. If you don’t have Cognac on hand, Brandy works well too.

Can I make the sauce without alcohol?

The alcohol completely burns off when you cook the sauce. But if you really wish to make the sauce without it, yes you can. You can use more beef broth to deglaze the pan and build the sauce: use 1 cup of beef broth, instead of ¾ cup beef broth + ¼ cup cognac.

Can I make this recipe ahead?

The sauce can be made ahead and gently reheated, but the steaks should be cooked fresh.

Serving Suggestions

This is a great recipe for a special dinner for two or a gourmet lunch. Steak au Poivre is traditionally served with fries, and it also pairs well with green beans almondine, buttered peas, mashed potatoes and crusty French bread on the side to mop up the juices.

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

More classic French recipes you may like: 

• Classic Beef Bourguignon
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Beef Daube (Daube Provençale)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 

Classic Steak au Poivre

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

2 filet mignons/tenderloin or strip steaks (about 6-8 oz each, 1.5 inches thick)
½ tsp salt
1 tsp freshly ground black pepper
For the sauce:
1oz (30g) whole black peppercorns, roughly crushed
3 tbsp (45ml) extra virgin olive oil
1 tbsp butter
1 garlic clove, peeled and finely minced
1 shallot, peeled and finely minced
¼ cup (60ml) cognac or brandy
¾ cup (180ml) beef stock (ideally, low sodium)
½ cup (120ml) heavy cream
1 tsp Dijon mustard

Instructions

1. Prepare the steaks. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Press the pepper onto the steaks so they stick and let sit on the counter for 1 hour.
2. Sear the steaks. Heat up the butter and oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. Once the oil shimmers, add the steaks. Sear for 3–4 minutes per side for medium-rare (adjust time based on thickness). Transfer steaks to a warm plate and loosely cover with foil. Resting the steaks before slicing ensures the juice are evenly distributed.
3. Make the sauce. Lower heat to medium. In the same pan, sauté the minced garlic and shallot until golden for about 1 minute. Carefully deglaze with cognac, scraping up browned bits. Add the crush peppercorns and beef stock, bring to a simmer and reduce by half. This should take about 4-5 minutes. Add heavy cream and Dijon, stirring constantly until thickened for about 3 minutes. Don’t overcook the sauce—cream can break if boiled too hard or too long. Season with salt to taste.
4. For serving, slice the steaks into strips, place on plates and spoon the warm peppercorn sauce over each one. Serve immediately with French fries, mashed potatoes, or a simple green salad.

Notes...

Once completly cooled, the sauce can be kept in an airtight container in the fridge for up to 3 days. Reheat gently in an saucepan on the stove top over medium-low heat.

The post Classic Steak au Poivre Recipe appeared first on Pardon Your French.

The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.

French-style braised pork loin with prunes, cognac and white wine

I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.

Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!

Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.

Ingredients you’ll need for this Braised pork loin with prunes

• Pork. I like to use a boneless pork loin (not tenderloin) for this recipe. This is one of the most popular types of roasts you can find at the butcher or the grocery store, and often the most affordable. This cut is from just below the shoulder and usually quite lean. The cylindrical shape of a loin make it easy to cook as heat can be distributed evenly. Most pork loins weigh around 2lbs, which is exactly what you need for this recipe. I highly recommend you purchase a tied pork loin to cook it through evenly. Either ask your butcher to tie it or you can do it yourself. I really like this article with instructions.
• Prunes. 8 oz (220g) of prunes (dried plums) are needed for this recipe. Unpitted is best, but pitted works too – just warn your guests when you serve the dish!
• Cognac or Armagnac. One to two hours before you start the recipe, you soak the dried prunes in a splash of Cognac or Armagnac. This helps “tenderize” the prunes and infuse them with a lovely flavor.
• Onions. Four large white or yellow onions are needed.
• Bacon (or lardons). Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, you can use bacon, cut across the grain into short matchsticks.
• White wine. The braising sauce is made from half white wine and half chicken stock. Choose a wine that is crisp and dry, such as a Sauvignon Blanc, Pinot Grigio or Chardonnay.
• Chicken stock. Ideally, use low-sodium chicken stock. As a substitute, vegetable stock works too.
• Rosemary. One or two large sprigs of fresh rosemary gives a lovely herby hint to the sauce.

Frequently asked questions

What cut of pork do you recommend for this recipe?

I recommend a boneless pork loin for this recipe, which is a lean cut that’s usually affordable. The uniform shape of a pork loin makes it easy to sear on all sides and cook it through evenly when braising.

Can you substitute pork loin for shoulder?

If pork loin isn’t available, you can easily swap it for boneless pork shoulder. While this cut has a bit more fat and marbling, the flavor and texture are quite similar. Since pork shoulder benefits from longer, slower cooking to become tender, just tweak the cooking time in step 4 – instead simmering the pork in the braising liquid over medium-low heat for about 1 hour and 15 minutes instead of 45 minutes, potentially a bit longer if needed.

Which white wine should I use for this recipe?

Braising pork with white wine is an easy way to bring out some amazing flavors in your dish. As it cooks, the alcohol evaporates, and the wine’s flavor really comes through. That’s why picking the right wine matters—otherwise, you might end up with something too sweet or a bit too intense.

For this braised pork loin, I recommend using a white wine that is dry and crisp. Some of my recommendations are:

• Sauvignon Blanc – this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio – a neutral white wine, which makes is easy to cook with and very versatile.
• Unoaked Chardonnay – this one is slightly richer than the two above.

You shouldn’t reach for a pricy bottle, but not the cheapest cooking wine either. Splurging a little for the white wine will only make your dish taste better!

Can you make this pork loin recipe in a slow cooker?

I don’t recommend using a slow cooker for this recipe. Cooking in a braiser or Dutch oven allows the meat to brown beautifully, enhancing both flavor and appearance. You also need to sear the onions until they’re slightly caramelized, which is hard to do in a slow cooker.

How to serve this braised pork with prunes?

When it is fully cooked, transfer the pork loin onto a serving plate and pour the sauce with the prunes and onions all around it. For serving, slice the pork into thick pieces like pork chops, about ⅓” thick. Place slices on plates and pour the sauce over top.

On the side, you can simply serve rice and/or green beans, or go the extra mile with a Potato Gratin Dauphinois, Green Beans Almondine or Vichy Carrots.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Audrey’s cooking tips: 

• This is a recipe perfect for 6 people. 
• You need a large heavy bottom Dutch oven or braising pan, with a fitted lid, to make this dish.
• The U.S. Department of Agriculture recommends cooking pork to at least 145°F (74°C).to eliminate any bacteria. But beware that leaner cuts like a pork loin can quickly end up dry or chalky as soon as you go over this temp. To ensure I stay at the right temperature, I like to rely on a meat thermometer.

I hope you’ll love this Braised Pork Loin with Prunes (Porc aux pruneaux) recipe as much as I do. If you have any questions, please leave a comment. 

French recipes for pork: 

• Beer-Braised Spiced Pork Shanks
• Pork Chops with Apples and Cider Sauce
• Pork Chops in Grainy Mustard and Mushroom Sauce
• French Cabbage and Sausage Soup (Soupe Paysanne)

Braised Pork Loin with Prunes (Porc aux Pruneaux)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 lbs (950g) pork loin, tied
1 ¼ tsp salt
1 ½ tsp black pepper
8 ounces (220g) dried prunes (ideally, pitted)
¼ cup (60ml) Armagnac or Cognac
2 tbsp butter, unsalted
4 medium onions, peeled and sliced in ½ rounds
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
½ cup (125ml) white wine
½ cup (125ml) chicken stock, ideally low sodium
1 or 2 rosemary sprigs

Instructions

Step 1 - Place the dried prunes in a bowl with  Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours. 

Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.

Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 4 - Add the onions, bacon strips, rosemary,  ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.

Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.

Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.

Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.

For serving, slice the pork roast into  ⅓” thick slices and pour sauce over top of each slice.

The post Braised Pork Loin with Prunes (Porc aux pruneaux) appeared first on Pardon Your French.

Get ready for this big, rustic dish that’s full of Fall flavors!

Chicken Chasseur, and its variations.

As with most French country cooking, every region and household has its own version of Chicken Chasseur. The reason being, most rustic French recipes were or are often born from making the most of ingredients and meats available in one place and in one season. And the same can be said in Italy, where “Chicken Cacciatore” is a classic as well, with myriads of variations.

This version here, made with a whole chicken and a thick “Chasseur” sauce of tomatoes, white wine, mushrooms, cognac and tarragon is likely the most “classic” or well-known, we could say.

But, it exists in many more variations – being made with other small game meats (ie. rabbit, duck, pheasant, quail); made with red wine instead of white; without tomatoes, or even with other herbs and garnishes depending on the season and location (ie. olives, etc).

That being said, a small game meat and seasonal mushrooms are always included, and truly the stars of this recipe.  

Notes about the mushrooms.

Chicken Chasseur is a dish best made in the Fall, during mushroom season. You will need about 1 pound (450g) of mushrooms for this recipe, although it is quite forgiving: you could use a little more or little less mushrooms if you would like.

You can use just one variety of mushroom, or a mix if you would like. Choose fresh, plump mushrooms that will tenderize nicely in the sauce while cooking: Cremini, Portobello, Oyster or chanterelles are great options here.

For the final dish picture here, I used a mix of cremini and Portobello, and it turned out amazing.

Notes about the chicken.

A Chicken Chasseur recipe is meant to use a whole bird, cut into pieces.

Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you.

I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 

I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Which white wine to choose for a Chicken Chasseur?

For this recipe, I recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Notes about the tomatoes.

If you make this Chicken Chasseur recipe “in-season”, meaning during mushroom season in October, chances are tomatoes won’t be in season anymore. So, using a can of peeled tomatoes is likely the best way to go to build the sauce for this recipe.

Make sure you crush the tomatoes before you add them to the sauce. You can either chop them roughly on a cutting board or even squeeze them between your fingers.

More cooking notes:

• This Chicken Chasseur recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I recommend you use a food thermometer to check in the internal temperature of the chicken pieces – especially since they will all be different (plump breasts will take longer to cook through than legs). When the chicken reaches an internal temperature of 165°F (74°C), it will be all cooked through. If you do not have a food thermometer, make sure the chicken is cooked thoroughly by cutting into the meat with a sharp knife. The meat should be white with some juice. If it is pink, continue to cook it in the oven.
• For fresh herbs, I really enjoy using a mix of parsley and tarragon. Parsley brings comforting, earthy flavors while tarragon brings fresh, licorice-like notes that brightens the dish.
• At the end, butter is added to enrich the sauce. It is important to stop mixing when the butter is just melted/incorporated (or you will “break” the butter in the sauce).

I hope you’ll love this Chicken Chasseur (Classic French Hunter’s Chicken) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops with Apples & Cider Sauce 
• Chicken in Creamy Mushroom Sauce
• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Classic French Beef Bourguignon
• Coq Au Vin Blanc

Classic French Hunter’s Chicken Stew (Chicken Chasseur)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 32 Minutes 32 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
2 tsp salt
1 tsp black pepper
1 tbsp (8g) flour
1 tbsp (14g) butter, unsalted
2 shallots or 1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 lb/450g mushrooms, sliced – mix
1/2 cup (125ml) dry white wine
2 tbsp (30ml) cognac
1 ½ cups (375ml) chicken stock
½ cup (120g) peeled tomatoes, drained and roughly chopped 
2 tbsp fresh parlsey, chopped
1 tbsp fresh tarragon, chopped
2 tbsp (28g) butter, unsalted

Instructions

Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle. Line up a baking sheet with foil.

Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.

Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.

Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.

Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.

Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.

Serve immediately, with rice or pasta.

The post Classic French Hunter’s Chicken Stew (Chicken Chasseur) appeared first on Pardon Your French.

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.