• Spring is here, and we are embracing a timeless basic today – the Classic French Strawberry Tart, known in French as “Tarte aux Fraises”. This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

  • Are you familiar with “Blanc-Manger”? Don’t worry if you’re not, I’ve got you covered. A cousin to the Italian Panna Cotta, the Blanc-Manger is made from milk, cream, sugar and gelatine to reach a consistency that’s milky, smooth, but just firm enough (with a gentle wobble).The Blanc-Manger is a very old dessert, that was once a savory dish made with poultry meat and rice. It traveled throughout the centuries to become the sweet, light and refreshing dessert that we know today. I love this dessert, but I should mention that…

  • Double-Chocolate Mashed-Potato Brioche (GF)

    by Audrey

    If you think “brioche” is one of those intimidating French staples that you’ll never be able to make at home… think again! This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

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