Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Classic French Strawberry Tart (Tarte aux Fraises)

The traditional “Tarte aux Fraises” combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. A French bakery staple!

Make the recipe

Strawberry Rhubarb Crisp

With a sweet tangy filling bubbling underneath a buttery oat crumble, this Strawberry Rhubarb Crisp is a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. 

Make the recipe

Almond Milk Blanc-Manger with Honey Stewed Strawberries

A 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 creaminess of a Blanc-Manger pairs wonderfully with the chewy chunks of tangy strawberries.

Make the recipe

Strawberry Flaugnarde

Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims.

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Strawberry Oat Bars (Carrés aux fraises)

Known as “carrés aux fraises”, these strawberry oat bars belong to the long list of baked goods the French love to whip up in the Spring and Summer. They yield a tangy homemade filling made of fresh strawberries sandwiched between a crisp and buttery oat crumble.

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Strawberry Charlotte Cake

When it comes to strawberry season,  it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. 

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Strawberry Rhubarb Galette

Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. 

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Fresh Strawberry Moelleux Cake

A “moelleux” is a very casual yet scrumptious French cakemade with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. 

Make the recipe

Giant Strawberry Almond Financier – A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Giant Strawberry Almond Financier

A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Make the recipe

Breton Pound Cake with Summer Berries

What could be a better pairing for berries than a hefty slice of pound cake with a generous dollop of whipped cream? But not just any pound cake, a Breton Pound Cake.

Make the recipe

Strawberry Jam

3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added).

Make the recipe

Strawberry & Cream Breton Tart

The buttery Gâteau Breton crust, the velvety crème pâtissière, the juicy strawberries… this classic dessert tart from Brittany is a bliss of perfectly combined textures and flavors. Find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post Best Strawberry Recipes To Make This Summer appeared first on Pardon Your French.

The components of a French fruit tart 

A Classic French fruit tart features 4 main components: a sweet pastry crust (a pâte sucrée), pastry cream, fresh fruits and a glaze. 

The crust: « pâte sucrée ».

The ideal crust for this fruit tart is what we call a “pâte sucrée”. A pâte sucrée is a buttery, sweet, cookie-like pastry crust generally used in French baking for tarts featuring cream or custards. A “pâte sucrée” has a crisp, crumbly texture – as opposed to classic an American pie crust which is flakier, and as opposed to a “pâte sablée” which is sandier. 

This pâte sucrée recipe includes a small portion of almond flour and a good amount of butter and powdered sugar. The combination of butter and powdered sugar creates a melt-in-your-mouth texture, which balances perfectly with the smooth vanilla pastry cream and juicy, fresh fruits. 

Tips: 

• Because a pâte sucrée contains quite a lot of butter, the dough needs to be chilled twice – at least 2 hours before being rolled out, and at least 30 minutes once rolled out in the tart shell, before baking. Consider these chilling times when you plan on making this fruit tart. 
• You can prepare the dough the day before and keep it refrigerated for up to 24 hours, well-wrapped in plastic film. 
• The crust gets baked on its own (baked “à blanc”), before being filled with the pastry cream and topped with fruits. You can also bake it the day prior, to save time. Once baked, keep the crust unfilled in the fridge for up to 24 hours. 

The pastry cream: “crème pâtissière ».

This pastry cream is known as “crème pâtissière”. French crème pâtissière is a custard flavored with vanilla, that is thickened using eggs and egg yolks. It is thicker than English or American custard and tastes richer too. It is used as the base for countless French desserts, especially fresh fruit tarts.

Fresh fruits.

Fresh, seasonal fruits are really the stars of the show here. There are no specific rules about which fruits to choose. But being a classic Summer dessert, the tart often features summer berries (ie. strawberries) along with kiwis for a nice contrast of color. I often like to add a clementine for pop of orange, and garnish the center with smaller fruits such as cherries or blueberries. 

In general, any soft fresh fruits work here: sliced mango, sliced peaches, halved apricots, etc. Avoid crunchy fruits, such as apples or pears. 

Once the fruits are washed, hulled and sliced, I like to arrange them by groups on a large cutting board. This make it easier for assembling the tart later. Start by placing the strawberries on the outer circle, and work your way inward with the other fruits. 

The glaze: apricot jam.

Apricot jam is commonly used for glazing fruit tarts in France. The specific term for glazing a fruit tart is called ‘abricoter’. The apricot jam is slowly heated and passed through a fine mesh strainer to discard of any chunks. Apple jelly is another popular alternative to apricot jam – which doesn’t need to be strained. Although less traditional, other jams work perfectly too: strawberry jam, raspberry jam, peach jam, etc. 

How long can you keep this tart? 

Once assembled this tart can be kept in an airtight container in the fridge for 3-4 days. Crème pâtissière doesn’t freeze well, so I don’t recommend freezing this tart. 

Cooking notes:

• The pâte sucrée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble. I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.
• Although you can use a store-bought pie crust for convenience, I think making your own pâte sucrée from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky. 
• This crust recipe will give you enough for a 9-inch pie crust. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.

Classic French Fruit Tart (Tarte aux fruits frais)

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the crème pâtissière:
1 cup (250ml) milk (2% or whole)
½ tsp vanilla extract (or seeds from ½ vanilla bean)
1 large egg + 1 large egg yolk
3 tbsp (38g) sugar
2 tbsp (17g) all-purpose flour
1 ½ tbsp (11g) cornstarch

For the fruits :
About 300g strawberries, washed, hulled and sliced in half
3 kiwis, peeled and sliced in thin slices
1 clementine, peeled and divided
7-8 cherries, halved and pitted

For the glaze :
¼ cup apricot jam or apple jelly, warmed

Instructions

Step 1 - Make the « pâte sucrée » crust. In a large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350°F (180°C).

Step 2 - Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans on top, to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the pan).  

Step 3 - Make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, slowly pour it into the egg mixture, and whisk continuously until just incorporated.

Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely. 

Step 4 - Assemble the tart. Place the completely cooled crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Start by placing the strawberry halves (bottom side down) on top of the crème, on the outer circle of the tart. Keep three or four strawberry halves to garnish the center of the tart. Continue by placing kiwi slices, clementine quarters and cherries halves, in a circular pattern and overlapping until full. 

Step 5 -  Glaze. Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits. Chill the tart for at least one hour before serving, for the glaze to cool and set. 

The post Classic French Fruit Tart (Tarte aux fruits frais) appeared first on Pardon Your French.

A lower-sugar, no pectin added strawberry jam

This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar– with no pectin added. You only need to cook the berries for as little time as they require to release their natural pectin and thicken. The sugar also helps to build thickness and acts as a natural preserving agent.

Different varieties of strawberries (including Gariguettes and Maras des Bois) at the market in my hometown, in Brittany, France.

Traditionally, jams account for an equal amount of fruit and sugar. But I found that cutting the sugar by almost half still makes for enough thickness. You could up the amount of sugar if you desire a thicker jam. However, I don’t recommend using less sugar or the jam will be too runny. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added, and far less sweet as well. This makes for an easily spreadable jam, with a taste that allows the fruit to shine.  

Strawberries are plentiful in Brittany, from early Spring and all throughout Summer.

I have been making this strawberry jam recipe every Spring, for years now. Whether living in Niagara, Ontario or in Brittany, I have always been lucky to be in a place where local strawberries are plentiful in early Summer. So here are a few tips I learned along the years, to perfect this recipe (although you can definitely apply those tips for making any other fruit jams really).

My tips for making jam:

• Choose fruits on the riper side, but not soft. Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. Know that the riper the fruit, the sweeter the jam will taste. However, they shouldn’t be soft, or they will taste off.
• Adjust sugar, to a point. With 2 ½ (500g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a preserving agent and a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not easy to spread. You can up the amount of sugar to as much as 900g, to have equal parts of fruit and sugar. The jam will be sweeter and thicker too – for a texture closer to store-bought jams.
• Don’t walk away. When making jam, you should watch the look and temperature closely, rather than the time. The strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and become too overpowering in taste. So, the shortest cooking time possible will give the best strawberry flavor.
• Use a candy thermometer. This will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see note below).  
• Small batch is best. Because a short cooking time will you the give best flavor, making jam in small batches is always best. I would say this recipe, using 2lbs (900g) of strawberries is great for one batch. If using more fruit, divide it in several batches.

To test for jelling

If you do not have a candy thermometer – place two or three small plates in your freezer before you start. When chilled, take the plate out of the freezer and drop a little spoonful of the cooked jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. You can run a finger through the jam. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jam to your desired thickness.

For jarring

For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

If you wish to keep the jam for longer, use a can-sealed method: I recommend this article which covers it all. 

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

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 

Strawberry Jam

Print Recipe

Serves: Makes 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 lbs (900g) strawberries, ripe
2 ½ cups (500g) sugar
1 lemon, juiced (ideally organic)

Instructions

Step 1 – Wash, hull and chop the strawberries in half.

Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.

If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools. 

Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.

The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

The post Strawberry Jam appeared first on Pardon Your French.

This Classic French Strawberry Tart recipe is as simple as it gets. It includes three classic components from the French baking repertoire: pâte sablée (sandy crust), crème pâtissière (pastry cream) and strawberries.

The Pâte Sablée

The crust for this tart is known as a pâte sablée (French sandy crust). This type of crust is traditionally used in France for the making of tart shells meant to include pastry creams. It is buttery, not too sweet, with a lovely sandy texture. Yet it is sturdy enough to hold the cream and strawberries.

The pâte sablée is baked “à blanc”. This means it is baked without any filling, and the cream and strawberries are then added once it is cooled.

The crème pâtissière

The pastry cream is known as “crème pâtissière”. French crème pâtissière is a custard flavored with vanilla that is thickened using eggs and egg yolks. It is thicker than English/American custard and tastes richer too. It is used as the base for countless French desserts, especially fresh fruit tarts. 

The strawberries

The strawberries are used fresh, as is. I am sure if you love seasonal strawberries as much as I do, you’ll agree strawberries often don’t need any assistance to taste delicious. Strawberries are much loved in France all throughout Spring and Summer, especially in my home region of Brittany known for exquisite local strawberries. 

The crisp pâte sablée, the rich crème pâtissière and the sweet strawberries are a bliss of perfectly combined textures and flavours. There is no doubt why this dessert is a timeless French classic and a favorite to make and enjoy amongst households.

Common Questions

My pâte sablée was very tough, what happened?

The dough was likely overmixed. It is important to mix only until everything comes together cohesively into a ball.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour is different in regards to humidity as well as its ability to absorb moisture. If your pate sable isn’t coming together you can add another splash of water, or 1-2 tablespoons of butter.

How far ahead can I make the crème patissiere?

The crème can be made 3-4 days ahead of time, if needed, as it typically lasts 5-6 days total before “turning”. This will allow you 2 days to consume the tart.

My crème patissiere curdled, what happened?

The temperature of your milk and tempering of the eggs is vital! Your milk should only be simmering when added to the eggs, not boiling. Add a very small amount (1 tablespoon) of the simmering milk to the eggs while continuously whisking. Repeat 3-4 more times to bring the eggs up to temperature before adding the remaining milk.

Can I assemble this tart the day before serving?

Short answer is yes, you can. But ideally, you prepare the tart shell, the crème and fruits separately, and assemble that tart the day of. This prevents the pate sable from softening and having a perfect tart to serve your guests.

How long can you keep this tart? 

Once assembled this tart can be kept in an airtight container in the fridge for 3-4 days. Crème pâtissière doesn’t freeze well, so I don’t recommend freezing this tart. 

Audrey’s tips:

• The pâte sablée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble. I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.
• Although you can use a store-bought pie crust for convenience, I think making your own pâte sablée (sandy crust) from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky. This crust recipe will give you enough for a 9-inch pie crust. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Choose seasonal, ripe strawberries that are in-season (and ideally from a local farmer’s market). After hulling the strawberries, I like to arrange them in small groups by size: large, medium, small. This make it easier for assembling the tart later. You can start by placing the small strawberry halves in the middle of the tart and use bigger strawberry halves for the outer circle.
• Apricot jam is commonly used for glazing fruit tarts in France. But other jams work perfectly too, like Strawberry Jam or Apple Jelly. Make sure you pass it through a fine mesh strainer first to discard of any chunks or seeds.

I hope you enjoy this Classic French Strawberry Tart (Tarte aux Fraises) as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam

Classic French Strawberry Tart (Tarte aux Fraises)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 39 voted )

Ingredients

For the pâte sablée:
1 ¾ cup + 1 tbsp (233g) all-purpose flour
1/3 cup (67.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, chilled and cubed
1 large egg
For the crème pâtissière:
1 cup (250ml) milk (2% or whole)
½ tsp vanilla extract (or seeds from ½ vanilla bean)
1 large egg + 1 large egg yolk
3 tbsp (38g) sugar
2 tbsp (17g) all-purpose flour
1 ½ tbsp (11g) cornstartch
For topping:
5 ½ cups (790g) fresh strawberries, washed, hulled and halved
2 tbsp apricot jam

Instructions

Make sure you read the cooking notes before you start.

Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Pre-heat your oven to 350F (180C) with a rack in the middle.  

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.

Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.

Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.

Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely. 

Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).

Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.

The post French Strawberry Tart (Tarte aux Fraises) appeared first on Pardon Your French.

This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

Print Recipe

Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

The post Almond Blanc-Manger with Strawberries appeared first on Pardon Your French.

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 …

The Inn and the Book

The Wickaninnish Cookbook celebrates the sensational cuisine from The Pointe Restaurant’s chefs, operating at the Wickaninnish Inn (nicknamed “The Wick”), an award winning Relais & Chateaux property in Tofino, British Columbia, Canada. To celebrate the release of their book last May, Appetite by Random House was so kind as to send me a copy, offering a magical glimpse into West Coast beauty and its food-heaven.

With beautiful Vancouver Island as a backdrop, the book boasts breathtaking photos of the ancient forests of Tofino, of the majestic Pacific Ocean and of dreamy beach-front dining experiences. I have never had a chance of visiting Tofino (yet!) but this book surely inspires me to do so.

But I think one of the reasons this book truly spoke to me, is how the food it depicts looks so reminiscent of Brittany-style cooking, with a big focus on ocean-to-table dining. I found a lot of recipes reminding me of dishes I like to enjoy at home: mussels and clams, seared scallops and buttered leeks, corn and clam chowder, etc. Funny how, on opposite sides of the globe, two different oceans can provide such similar inspiration to local chefs.

I really appreciate the attention to styling and plating for the photos in this book, which I like to think reflects the same level of care the Inn’s chefs have for their cooking. The chefs seem to have a delicate eye for making their products shine, in true respect for their local environment. Canadian cuisine is still an underdog on the world scene, but I sure hope that cookbooks like this one will bring more light on the local chefs, talents and great produce that makes Canadian cuisine so innovative.  

Lastly, I couldn’t help myself but look for some of the French-inspired recipes in the book, which includes a Nicoise-Style Salad, a Kale Tapenade and a Raspberry Sabayon – three recipes that I already know will come to life in my kitchen this Summer.

But for now, I would like to share with you the recipe of this exquisite Double-Chocolate Mashed-Potato Brioche…

The Recipe

Being a huge brioche fan, I was immediately drawn towards this Double-Chocolate Mashed-Potato Brioche recipe. I loved the idea that it is gluten-free (with mashed-potato and ground almond, instead of flour) and of course, it being “richly chocolatey”.

These small brioches are whipped up in less than 15 minutes (no resting time!) and baked in muffin tins. The recipe was definitely different and breezier from the traditional French-style brioches that I am used to making (which usually requires a lot of kneading and resting time).

The taste of the mashed-potato is really not noticeable; this quirky ingredient (for a brioche, that is) is used here to provide a gluten-free base and a delectable creamy texture.

Instead of breakfast, the chef suggests to serve the small brioches for dessert with a chocolate sauce and fresh berries. And since we’re in the midst of strawberry season here, strawberries it had to be! 

Overall, this recipe was a big hit, and I can’t wait to make more recipes from this exquisite book.

Book’s Recipe Introduction

Chef Butters’s richly chocolatey dessert keeps the gluten-free guests happy, while the rest won’t even notice the difference. He suggests serving this with warm chocolate sauce, raspberry compote, and raspberry sorbet, but you can also top it with fresh raspberries and whipped cream.

Double-Chocolate Mashed Potato Brioche

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

5 oz (150 g) bittersweet chocolate, chopped
1 Tbsp (4 g) instant coffee granules
3 Tbsp (45 mL) amaretto
½ cup (115 g) butter
4 eggs, room  temperature, separated
½ cup (100 g) sugar
1 cup (250 mL) mashed potatoes, preferably russet, drained and fairly dry
½ cup (50 g) finely ground almonds
Pinch of salt
½ cup (85 g) chocolate chips, preferably milk chocolate
Optional toppings: chocolate sauce, raspberry compote or coulis, fresh raspberries, whipped cream, raspberry sorbet

Instructions

Preheat the oven to 350°F (180°C). Grease eight small brioche moulds or six large muffin cups.

In a heatproof bowl set over a double boiler, melt the bittersweet chocolate, coffee, amaretto, and butter. Cool for a minute or two.

In a separate bowl, beat the egg yolks with the sugar until thick and creamy. Add the melted chocolate mixture to the yolk mixture and stir. Add the mashed potatoes and ground almonds and stir until thoroughly combined.

In an immaculately clean mixing bowl, beat the egg whites until stiff, then fold into the chocolate and potato mixture. Gently fold in the salt and chocolate chips.

Spoon into the brioche moulds or muffin cups and place in the oven. Bake for approximately 30 minutes or until a wooden skewer inserted in the centre comes out clean. Let cool for 15 minutes before removing from the moulds.

Serve alongside chocolate or raspberry sauce, fresh berries, and whipped cream or if you prefer, raspberry sorbet or chocolate ice cream.

Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by The Wickaninnish Inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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