If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners.

Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in my kitchen! I love the combination of the sweet cabbage leaves with the savory filling, braised together in a flavourful broth.

This is a particularly satisfying recipe to make if you, like me, enjoying assembling recipes with your hands. There’s something so satisfying about the process—carefully wrapping the tender cabbage leaves around the savory filling…

The preparation takes a bit of time, but it is so worth the effort!

Here is a complete run-down of my beloved “Choux Farcis” recipe. I hope this recipe becomes one of your family favorites too!

What are French-style Stuffed Cabbage Rolls?

Known as Choux Farcis, French-style stuffed cabbage rolls are a beloved comfort food, rooted in France’s peasant cooking that made do with affordable, readily available ingredients.  

Choux Farcis can be made in two distinct ways. The first, and most common, is as individual rolls of tender cabbage leaves wrapped around a savory stuffing—a practical and elegant presentation. The second, a true showstopper, involves reassembling a whole cabbage with layers of stuffing nestled between its leaves. While both are delightful, today’s recipe is for the simpler, individual rolls—a joy to prepare and serve, especially for a weekday meal.

Traditionally, French Choux Farcis are made with Savoy Cabbage, which I adore! It has crinkly, soft yet sturdy leaves which are perfect for wrapping the stuffing without tearing. For cabbage rolls, I definitely find it much easier to work with Savoy than white cabbage.

The stuffing of a classic Choux Farci is made from ground sausage, an egg to bind, lardons (bacon strips), milk-soaked bread pieces and seasonings like nutmeg and dried sage.

Unlike their Polish or Ukrainian cousins, French cabbage rolls skip the rice and tomato sauce, making them lighter yet equally as satisfying. Instead, they’re gently braised in a light, flavorful chicken broth, which enhances the natural sweetness of the cabbage and the richness of the filling.

Ingredients you’ll need for these French-style Stuffed Cabbage Rolls (Choux Farcis)

1. Savoy Cabbage. You need 6 large Savoy cabbage leaves for this recipe. I like to buy a large cabbage, discard of the 2 or 3 outermost leaves, and then carefully remove 6 large leaves, by cutting them at the root with a knife.
2. Ground pork. This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork. About 1lb (450g) is enough for 6 rolls.
3. Bacon or “lardons”. In France, home-cooks commonly use lardons: pieces of thick, smoked bacon sliced into matchsticks. As a substitute, cut bacon strips into ¼” (0.65cm) thick sticks. They yield such a great flavor to the filling!
4. Stale bread and milk. Soak stale bread in milk for about 30 minutes until it becomes completely mushy. This bread mixture helps create a super tender filling. You can use any stale bread you have on hand, but make you sure you cut the crust off.
5. Vegetables. Garlic, onion and carrot are diced in tiny cubes and quickly stir-fried to be mixed within the filling. They add a nice flavor and sweetness to the savory filling.
6. Egg. One egg mixed into the filling acts as a binder to keep the filling and rolls together.
7. Seasonings. A mix of warm grated nutmeg and dried sage yield a unique taste to the filling.
8. Stock. The cabbage rolls are baked in the oven in a “bath” of stock. You can opt for chicken or vegetable stock, ideally low sodium. I don’t recommend beef stock as the taste overwhelms the cabbage rolls.

Step-by-Step Instructions for Choux Farcis (French Cabbage Rolls)

• Prep Cabbage Leaves: Boil cabbage leaves in a large pot for 10 minutes. Drain and cool.
• Soak Bread: Soak bread in milk for 30 minutes.
• Cook Bacon: Sauté bacon until crisp. Set aside, keeping some of the grease in the pan.
• Cook Veggies: In the same pan, cook olive oil, garlic, onion, and carrot for 4-5 minutes. Cool.
• Mix Filling: Combine the pork, soaked bread, bacon, cooked veggies, sage, nutmeg, salt, and pepper.
• Assemble Rolls: Trim the thick ribs from cabbage leaves. Place filling in each leaf, roll like a burrito, and place seam-side down in an oiled baking dish.
• Bake: Pour in the stock, cover with foil and bake at 350°F (180°C) for 1 hour. Cool 10 minutes before serving.

Frequently Asked Questions

What is the best way to soften cabbage for cabbage rolls?

Cabbage leaves can be quite sturdy and need to be softened before rolling. To do so, I boil the leaves for 10 minutes in water. They need to get just soft enough to roll easily, but still sturdy enough to hold their shape, and the filling inside. 

I also like to cut out some of the thick ribs at the stem-end of each cabbage leaf so they are easier to roll. 

What do you serve with cabbage rolls?

In France, Choux Farcis is a hearty dish, often served as part of a family-style meal. You can pair it with steamed rice, mashed potatoes, noodles, creamy polenta, and of course crusty bread on the side to mop up the delicious broth. 

How long do cabbage rolls last in the fridge?

After making and enjoying these Choux Farcis – if you have any leftovers – you can store them in the refrigerator. Store them in an airtight container in the fridge for up to 3 days. Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze cabbage rolls?

I don’t recommend freezing this recipe as this will alter the texture too much.

Audrey’s cooking tips

• I like to keep it traditional and make the filling with ground pork. But you can certainly substitute for ground beef, chicken or even lamb.
• Feel free to be flexible with the herbs! I love sage in this recipe, but thyme or fresh parsley work perfectly here too.
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
• This recipe is easily scalable: double the quantities of all ingredients for 12 rolls.

I hope you’ll enjoy this French Stuffed Cabbage Rolls (Choux Farcis) recipe as much as I do! If you have any questions, please leave a comment.

More French dinner recipes to try

• French Beef Daube (Traditional Provençal Stew)
• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Classic French Onion Soup
• Chicken Fricassée with shallotw and bacon
• Braised Pork Loin with Prunes
• Classic French Cottage Pie (Hachis Parmentier)

French Stuffed Cabbage Rolls (Choux Farcis)

Print Recipe

Serves: 2-3 people Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

6 large Savoy Cabbage leaves
100g stale bread, crusts cut away, torn into small pieces
1/3 cup (75ml) milk, 2% or whole
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, peeled and diced
1 lb (450g) ground pork
1 large egg, at room temperature
2 tsp dry sage (or 1 sprig of sage, chopped)
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup (225ml) chicken stock, low sodium

Instructions

1. Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 5-10 minutes, depending on the thickness of your leaves. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
2. In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
3. In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
4. In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
5. In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
6. Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.
   Pre-heat your oven to 350°F (180°C) with a rack in the middle.
7. With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
8. Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
9. Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.

The post French Stuffed Cabbage Rolls (Choux Farcis) appeared first on Pardon Your French.

Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.

What is a Beef Daube?

Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.

A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.

What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.

Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!

Why you’ll love this Beef Daube recipe

• Slow-cooked for maximum flavor and tenderness: The long cooking time and the combination of ingredients produce a complex, rich flavor. The beef becomes tender, almost melting in texture, and the flavors of the wine, herbs and spices meld into a robust and satisfying dish.
• A make-ahead dish that’s perfect for special occasions: this is a tremendous recipe for hosting! With the chopping and marinade done a day ahead, half the work is already complete. The next day, just brown the beef, add the marinade, and let it simmer for 3 hours—leaving you free to prep other dishes or relax before guests arrive.

Ingredients needed for an authentic Beef Daube

An authentic French Beef Daube recipe uses simple ingredients, but yields complex, layered flavors. Here is a closer look at the ingredients you’ll need for this stew recipe.  

• Stewing beef. Collagen-rich cuts like beef chuck are best. Don’t use a lean cut! Read my recommendations below for which cut to buy.
• Lardons. A traditional daube typically includes “lardons”—small strips of cured pork belly that are widely used and easily found in grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short, matchstick-sized pieces. Alternatively, thinly sliced pancetta is a good substitute.
• Flour. Once cooked, the beef is sprinkled with some flour which will help build the thickness of the daube sauce.
• Red wine. For the marinade and to build the sauce, a dry and fruity red wine is preferred such as Pinot Noir, Merlot or Cabernet Sauvignon. The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 
• Vegetables. Carrots, celery, onions and garlic are the traditional vegetables used in a Beef Daube.
• Spices. Cloves and juniper berries bring warmth and a very unique flavor to this beef stew.
• Herbs. Thyme, rosemary and bay leaves are added for a rich aromatic profile.
• Orange peels. Fresh orange peels add brightness and balance the richness of the stew.
• Tomato paste. A dollop of tomato paste deepens the sauce color and flavors.
• Black olives. Finally, black olives are stirred in close to the end of cooking. They bring delightful bursts of brininess that balances beautifully with the warmth of the spiced, citrus-infused sauce.

What cut of beef to use for a Daube?

Collagen-rich cuts are best since they remain juicy, tender and flavorful after long, slow cooking. Here are my recommendations:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

I suggest avoiding pre-packaged, pre-cut beef, as it’s often too lean and unlikely to become tender when cooked. Instead, visit your butcher or deli counter and ask for a well-marbled piece—one with plenty of white fat streaks running through the meat. You can trim some extra fat after, but not too much: fat helps keep the meat tender. 

Slice the beef into 1 ½ to 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

How to make Beef Daube: step-by-step instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with red wine, garlic, onion, carrots, celery, orange peel, spices and herbs. Cover and refrigerate for at least 6 hours, preferably overnight. This step infuses the beef with flavor and tenderizes it.
2. Cook the lardons (bacon strips): In a heavy pot (like a Dutch oven), cook the lardons until crisp. Reserve.
3. Prepare the Daube: Remove the beef from the marinade and pat dry. Reserve the marinade and veggies. In the same pot as the previously cooked lardons, heat olive oil over medium heat. Add the beef chunks, searing until browned on all sides.
4. Combine and braise: Add the rest of the marinade (wine and vegetables). Stir in the tomato paste and bring to a simmer. Cook for 2h30 to 3 hours until the beef is tender.
5. Final touches: Add the black olives and continue cooking for 30 minutes. Taste and adjust seasonings if needed. If you’d like a thicker sauce, remove the lid and let it cook for an additional 30 minutes.

Frequently asked questions

What is the difference between Beef Daube and Beef Bourguignon?

While both are French beef stews, Beef Daube originates from Provence and traditionally includes orange zest, which adds a subtle citrus note. Beef Bourguignon, on the other hand, comes from Burgundy and is typically cooked with Burgundy wine and mushrooms. 

What red wine should I use for Beef Daube?

For the marinade and sauce, opt for a dry, fruity red wine. Steer clear of overly sweet varieties, as they can dominate the dish’s flavor. My recommendations include Pinot Noir, Merlot, or Cabernet Sauvignon. The richer the wine’s body, the more depth and intensity it will bring to the sauce. There’s no need to splurge on an expensive bottle, but choose one you’d enjoy drinking—it truly elevates the dish. And forget about those “cooking wines” from the grocery store!

Can I make Beef Daube in a slow cooker?

Absolutely! After browning the beef, transfer everything to a slow cooker. Cook on low for 7–8 hours, or until the beef is tender.

Can I make this recipe ahead?

Certainly! A Beef Daube is an ideal dish to prepare in advance, as its flavors deepen beautifully overnight. Allow it to cool completely before refrigerating, and gently reheat on the stove when you’re ready to serve.

How do I store and reheat Beef Daube?

Beef Daube stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You’ll find that the flavors deepen and improve after a day or two.

Audrey’s tips for the perfect Beef Daube

• Marinate the beef overnight for extra flavor: The red wine marinade is a key step in infusing rich flavors into the beef. If you can, marinate overnight for the best results.
• Make sure you pat the beef dry properly before cooking: When you take the beef out of the marinade to cook it, make sure you thoroughly pat dry each cube with paper towel. This is key to acheive a nice browning of the meat. 
• Use quality red wine: While you don’t need an expensive bottle, choose a red wine you enjoy drinking.
• Don’t skip the orange peel: This touch of citrus brings out the other flavors and gives Beef Daube its signature Provençal twist. When peeling the orange, make sure you don’t get the white part (flesh) of the peel – only the outer orange layer. The white flesh gives an unpleasant bitter note that’s best to avoid.

Serving Suggestions

Beef daube is often served with crusty bread, boiled or mashed potatoes, polenta or even a simple green salad to balance the richness of the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta. 

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

More French Stews and Braises you may like: 

• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• French-style Braised Oxtail
• Braised Pork Loin with Prunes
• Beer-Braised Pork Shanks

French Beef Daube (Traditional Provençal Stew)

Print Recipe

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2.2lbs (1kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
1.65 lbs (750g) carrots, peeled and chopped in sticks
1 large celery stalk, cut in large sticks
2 onions
8 cloves (the spice)
4 garlic cloves, peeled and crushed
5 juniper berries
4-5 sprigs of thyme
2 sprigs of rosemary
4-5 bay leaves
3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
3 cups (750ml) red wine
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
2 tbsp all-purpose flour
1 tbsp tomato paste
1/3 cup black olives

Instructions

1. Place the stewing beef cubes in a large bowl/dish. Season with salt and pepper generously. Add the chopped carrots and celery. Peel the onions and slice them in quarters. Poke a clove into each onion quarter and add the onions to the bowl/dish with the beef. Add the juniper berries, sprigs of thyme, rosemary, bay leaves and orange peels. Add the red wine; it should almost cover all the ingredients. Cover with plastic film and refrigerate overnight.
2. The next day, take the beef marinade out of the fridge 1 hour before you start, to allow it to warm to room temperature. Take the beef cubes out of the marinade and pat them dry with paper towel.
3. Heat up a large Dutch-oven over medium heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
4. Add the olive oil to the Dutch-Oven. When sizzling, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly.
5. When the beef is nicely seared, sprinkle with flour and stir until the beef cubes are all covered and the flour is mostly wet.
6. Add the marinade (vegetables, red wine, herbs and spices) and cooked lardons. It should barely cover the beef cubes. Add the tomato paste and stir to combine. When the liquid begins to boil, turn the heat down to medium-low and cover with a lid. Simmer for 2 hours.
7. Add the black olives and cook for 30 more minutes.
8. Check the texture of the beef – it should be fork-tender. If it is still too tough, continue cooking for up to 30 extra minutes.
9. Discard of herbs and loose spices, and serve.

The post French Beef Daube (Traditional Provençal Stew) appeared first on Pardon Your French.

And the best part? You don’t have to be a professional chef to make it at home! With simple ingredients and a little patience, you can enjoy an authentic bowl of French Onion Soup in the comfort of your own home.

My recipe for a traditional French onion soup

French onion soup is a beloved classic, and while there are many variations, mine stays true to tradition. I’m not suggesting that other recipes aren’t delicious, but as you know, my passion for rustic, authentic French cuisine drives me to offer you classic takes on timeless dishes.

Making a great French onion soup is about developing deep flavors, balancing the sweetness of caramelized onions with the savory richness of beef broth, and creating a perfect, melty cheese topping.

I start by slowly caramelizing the onions in butter, without adding sugar. Unlike some recipes—such as Julia Child’s—I find that sugar makes the onions overly sweet, which can throw off the balance of flavors. If my onions happen to be difficult to caramelize, I sometimes add a splash of balsamic vinegar. But the key here really is patience – a low, slow cooking will yield the best caramelization.

For the broth, I rely on a traditional blend of red wine and beef stock, which creates a rich and complex flavor profile. While some modern recipes use white wine or chicken/vegetable broth, I believe beef broth paired with red wine provides the best depth and complexity.

In keeping with tradition, I also steer clear of non-traditional seasonings like fish sauce or Worcestershire sauce.

The only slight twist in my version is in the bread topping: instead of the typical large slice of bread, I use homemade croûtons—cubed, toasted bread—which makes the soup easier to eat without sacrificing flavor or texture.

Key Ingredients for French Onion Soup

For this traditional French Onion Soup, you’ll need the following ingredients:

• • Onions: For 4 people, you’ll need 4 large (or 5 medium) onions, thinly sliced. Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions.
  • Garlic: 2 cloves, minced for added depth.
  • Butter: 3 tablespoons of (unsalted) butter to help caramelize the onions.
  • Beef Broth: 8 cups (2L) of good-quality beef broth for a rich, savory base. If you don’t have homemade beef stock, choose a good-quality store-bought beef stock, ideally low-sodium.
  • Red Wine: 1 cup (250ml) red wine to deglaze the pot and enhance the depth of flavor.
  • Fresh Thyme: A few sprigs of fresh thyme or 1 teaspoon dried thyme for a touch of herbal flavor.
  • Salt and Pepper: Season to taste.
  • Baguette: Thick slices of day-old French baguette, cubed and toasted.
  • Olive Oil : to help crisp up the bread cubes. 
  • Gruyère Cheese: 1 cup (100g) shredded Gruyère, or a combination of Gruyère and Swiss cheese, for the irresistible melted topping.

As for the equipment, a large high-edge skillet works well for caramelizing the onions. You will also need individual oven-safe soup bowls to do the best part of this recipe – broiling the Gruyère cheese on top until golden and bubbly!

Step-by-Step Instructions: How to Make Classic French Onion Soup

1. Caramelize the Onions: For the perfect French onion soup, slowly cook thinly sliced onions and garlic in butter for 40-60 minutes until golden and caramelized. Don’t rush! This step releases the onions’ natural sweetness. I like mine on the lighter side, but you can go a touch darker. 
2. Deglaze the Pot: Once caramelized, pour in the red wine, scraping up any bits from the pot. Simmer until the wine reduces by half to enhance the flavor.
3. Add Broth and Herbs: Add beef broth and thyme. Bring to a boil, then simmer uncovered for 1 hour. Season with salt and pepper to taste.
4. Make croûtons: Cube and toss the bread with olive oil. Toast the cubes under the broiler until crisp and golden.
5. Assemble and Broil: Ladle soup into bowls, top with croutons, and cover with Gruyère cheese. Broil until the cheese is melted and bubbly.
6. Serve and Enjoy! Carefully remove from the oven, garnish with thyme, and serve hot. Enjoy this satisfying French onion soup on its own or with a salad!

10 Pro Tips for the Best French Onion Soup

I’ve ordered lots (lots!) of French Onion soups in restaurants and I’ve spent years perfecting my French onion soup recipe in my kitchen. I am sharing here my best tips that will help you make a deeply flavorful and comforting bowl that’s absolutely restaurant-worthy! 

1. Caramelize Slowly: Cook onions over low to medium heat for 40–60 minutes, stirring occasionally – about every 5 minutes, until they turn golden. Caramelized onions can’t be done in 20 or 30 minutes: do not rush this process! Patience is key for developing the rich flavor that defines French Onion Soup.

2. Don’t Over-Darken: Caramelize the onions until they reach a rich golden-brown color, but avoid going too dark. Many people think caramelized onions should be deep brown, but that can lead to bitterness. In my experience, stopping at a light to rich golden-brown stage gives you the perfect balance of sweetness and depth of flavor, without any bitterness.

3. Use a Wide, Heavy Pan: A wide, heavy-bottomed pan helps the onions cook evenly and prevents them from steaming.

4. Add Balsamic Vinegar: If your onions lack sweetness or are having issues caramelizing, add a splash of balsamic vinegar! I prefer balsamic vinegar to sugar: this helps with caramelization, without making the soup too sweet.

5. Deglaze with Red Wine: After caramelizing, deglaze the pan with red wine, scraping up the flavorful bits from the bottom with a wooden spoon. Then, simmer until the wine reduces by at least half, to cook off the alcohol and to avoid bitterness.

6. High-Quality Beef Broth: Use beef broth—preferably homemade or a good-quality store-bought one. It should be rich and deeply flavoured. Some recipes call for chicken broth, but I honestly think it doesn’t deliver the same richness and complexity as beef broth.

7. Simmer for an Hour: Once the broth is added, simmer the soup for at least one hour to meld the flavors. I know this takes times, but the longer the simmering, the richer the taste!

8. Use Sturdy, Toasted Bread: Thick cubes of day-old crusty baguette or country bread work best. Lightly toast them before adding to the soup to prevent them from getting soggy.

9. Gruyère Cheese: Use Gruyère or a mix of Gruyère and Emmental for the cheese topping. Gruyère melts beautifully and has a nutty flavor that complements the soup. In my opinion, parmesan (too salty) or mozzarella (to neutral) won’t deliver the same signature flavor.

10. Generous Cheese Topping: Place the toasted bread cubes on the soup and cover them with a generous amount of cheese before broiling for a bubbly, golden crust. 1/4 cup of cheese per bowl works for me, but feel free to add more!

Frequently Asked Questions

What is the best cheese for French Onion Soup?

Gruyère is the most common choice due to its nutty, smooth melting qualities. However, if you can’t find Gruyère, Swiss cheese, Emmental, or even mozzarella (as a last resort) will work well.

What is the best wine for French Onion Soup?

A dry red wine works best for making a French Onion Soup. My best recommendation is a Pinot Noir which is on the lighter side. If you want a richer taste with more kick, opt for a Cabernet Sauvignon.
Don’t use a cooking wine! Splurging a little to buy a drinking wine makes a big difference here.

Can I make French Onion Soup in advance?

Yes! This soup actually gets better the next day as the flavors continue to develop. Simply reheat on the stovetop and add the baguette and cheese just before serving.

Can I freeze French Onion Soup?

Absolutely! You can freeze the soup without the bread and cheese in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator, reheat, and proceed with the baguette and cheese topping.

Helpful Swaps:

• Onions variety: Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions. The red onions tend to turn grey-ish when they cook, but the taste is still delicious!
• Cheese Options: Gruyère melts beautifully and has a nutty flavor that complements the soup. While Gruyère is traditional, you can substitute with Swiss, Emmental, or even a mix of Parmesan and mozzarella (if you have none of the other options) for a different twist.
• Make it Vegetarian: Swap out the beef broth for vegetable broth for a delicious vegetarian French Onion Soup option. The broth will be slightly less complex and less deep in flavor (in my opinion), but still delicious.

Gooey, crunchy, savory, comforting, succulent – there’s so many reasons to love French Onion soup! I hope you’ll enjoy this recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Onion Soup

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

3 tbsp (42g) butter
4 large yellow onions, peeled and sliced thinly in half rounds
2 garlic cloves, peeled and minced
¼ tsp salt
8 cups (2L) beef broth
1 cup (250ml) red wine
3-4 sprigs fresh thyme
½ tsp freshly ground black pepper
200g day-old baguette (or country bread)
3 tbsp (45ml) extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
1 cup (100g) Gruyère cheese, grated

Instructions

1. Caramelize the onions: Place 2 tablespoons (28g) of butter is a large heavy-bottom pan over medium-low heat. Add the thinly sliced onions, garlic and salt and gently cook, stirring every 5-10 minutes until golden and caramelized. Don’t rush this step, it can take from 40 to 60 minutes for the onions to fully caramelize. Add 1 tbsp (14g) of butter halfway to help caramelization.
2. Deglaze: Once caramelized, pour in the red wine and scrape up any bits at the bottom of the pot with a wooden spoon. Turn the heat up to medium, and simmer until the wine reduces by half.
3. Add the beef broth, black pepper and thyme. Bring to a slow boil, turn the heat down to medium-low, and simmer uncovered for 1 hour. Taste and season with salt and pepper to taste.

Meanwhile, pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with foil.

4. Make the croûtons: Cube the bread in ½-inch cubes and toss in a bowl with the olive oil, salt and pepper. Spread the bread cubes evenly onto the prepared baking sheet. Bake for 10 to 13 minutes, until crisp. Remove and transfer onto a cooling rack.
5. Discard of the thyme sprigs and ladle the soup into bowls.
6. Assemble and broil: When ready to serve, set your oven to broil. Top each (oven safe) soup bowl with croûtons, and cover with ¼ cup (25g) Gruyère cheese. Broil in the oven until the cheese is melted and bubbly. Keep an eye on it, broiling takes 1 to 2 minutes at most. Serve hot.

The post Classic French Onion Soup appeared first on Pardon Your French.

Never had oxtail before? Here’s why you should try it.

Don’t be afraid of oxtail if you’ve never had it! I am very fond of this piece of meat. It yields a similar taste and texture to slow-cooked short ribs, but with a more intense flavor. It is also just as simple to prepare!

Oxtail is the meat from the tail of a cow. In France, it is quite popular and widely available at most butchers for an affordable cost. In North America, you can also find it at most butcher shops. When ordering it, ask for it to be cut into segments – which make perfect individual portions of meat on the bone. Oxtail can also be widely found at Caribbean grocers – they love it!

Oxtail had a robust and beefy flavor, making it popular for preparing recipes where a strong meaty taste is desired – such as in curries, stews and braises.

This meat part is also high in collagen, which breaks down during slow cooking. This results in fork-tender meat with a rich, thick, and velvety sauce. And this is why I love to use oxtail for slow braising in the Winter!

What is a French Style Braised Oxtail recipe?

This rustic French dish features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful. This recipe is traditionally spruced up with leeks and carrots and flavored with a few bay leaves. Because oxtail has lots of connective tissues, its requires a low and slow cooking process to break down. This is why the process of braising the oxtail in red wine for hours is ideal for this piece of beef. 

Oxtail is frequently used in French stews and slow-cooking recipes such as in the Pot-au-feu or Daube. But the most common way to cook and eat it is certainly this one here.

This is a perfect example of what we call a “grandmother’s recipe” in France. Many French find lots of comfort when eating this nostalgic recipe, which reminds them of being a kid and having Sunday lunch at their grandparents. It is an old-timey recipe that is also timeless and still very much enjoyed today in France.

Ingredients you’ll need for this braised oxtail recipe.

For such a big and rich-tasting dish, this recipe requires easy-to-find ingredients, along with straightforward techniques. Because the meat needs to braise for 3hrs, it is a dish best made on weekends when you can stay home and keep an occasional eye on things.

1.Oxtail. Oxtail can be found in most butcher shops, or Caribbean grocers in North America. It is slightly more expensive than in France, but remains an affordable piece of meat. Oxtail comes with the bone in. Make sure you ask the butcher to cut it into segments.

2.Butter and extra virgin olive oil. A mix of these two fats is used to brown the oxtail and create a flavorful, crisp brown crust.

3.Garlic and onion. These two caramelize nicely and create a flavorful base for the sauce. The garlic particularly adds nice flavor, so feel free to add a couple more cloves if you would like.

4.Carrots and leeks. In addition, carrots and leeks are the typical veggie combo for this French-style braised oxtail.

5.All-purpose flour. Flour is added once the vegetables are par-cooked: this helps build the thickness of the sauce later.

6.Red wine. For braises and stews, I like to use drier red wines such as a Pinot Noir or a Merlot – or even better for this recipe, a Cabernet Sauvignon. This full-bodied wine has a bolder flavor, which pairs especially well with the heartiness of oxtail.

7.Beef stock. I prefer to use a low-sodium beef broth to control the amount of salt in this dish.

8.Bay leaves. Just 3-4 bay leaves are enough to subtly flavor the sauce.

Why should you brown the oxtail before braising it?

Whenever I talk to someone about braising meat in wine (a very traditional way to prepare meat in France), I often get asked why to bother browning the meat first, since it will cook while braising?

When you’re getting ready to braise or stew oxtail, or any piece of beef really, taking the time to brown the meat first is crucial. I know this initial step can seem tedious, but absolutely do not skip it!

Before adding the liquid, the oxtail needs to brown in the pan in butter and olive oil, The browning of the meat occurs over medium-high heat, when the beef proteins melt with natural sugars to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew or braise. This is the exact same technique you use when you are preparing a Beef Bourguignon.

Really take the time to brown each side of the oxtail segments very well. They should bear a brown crust – which will yield amazing flavor later.

Frequently asked questions

Can I replace oxtail with another piece of meat?

Oxtail is an intense-flavored piece of meat and is really the star of this recipe. But you could opt for beef shanks or beef short ribs if you would like! Like oxtail, short ribs have lots of connective tissue that need to be cooked low and slow in liquid to break down properly.

Can I substitute out the red wine for this dish?

In my opinion, no. The red wine is a major contributor to both the color and the taste and complexity of the dish. Using anything else will greatly affect the flavor and aroma of the final product.

Can this dish be made in a slow-cooker?

While I have never used this method, as with most bone-in pieces of beef (or beef in general) slow cooking works very well. 7-8hrs on low should give you great results.

Can this dish be prepared ahead?

Absolutely, yes! Many (including my husband) would argue that this dish tastes even better the next day. So, feel free to prepare this dish ahead, or serve it as leftovers the next day. Just reheat to serving temperature on the stovetop or in the oven. 

Storing tips

• To refrigerate: If you have any leftovers of this oxtail braise, 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 tip

• Make sure the liquid is simmering before transferring your skillet into the oven. This ensures it will keep a low simmer while in the oven and cook evenly.
• This dish’s appeal is in its rich, thick sauce. At the end of the cooking process, if you feel the meat is done but the sauce isn’t thick enough, take the oxtail out of the skillet, place the skillet back on the stovetop over medium-heat and reduce it until it turns velvety and slightly glossy.

I hope you’ll love this French Style Braised Oxtail recipe as much as I do! If you have any questions, please leave a comment. 

More French Winter recipes you may like: 

• Classic French Beef Bourguignon
• Beer and Beef Flemish Stew (Carbonnade)
• Beer Braised Spiced Pork Shanks
• Classic French Coq Au Vin Rouge
• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• French Chicken and Mushroom Tourte

French Style Braised Oxtail (Queue de Boeuf aux Carottes)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

1 kg oxtail, cut into segments
1.5 tsp salt
1 tbsp butter
2 tbsp (15ml) Extra virgin olive oil
3 garlic cloves, peeled and diced
1 large onion, peeled and sliced in half rounds
3 carrots, peeled and cut roughly
1 leek, white parts only, thinly sliced.
2 tbsp (15g) all-purpose flour
1/4 tsp black pepper 
4 cups (1L) red wine
1 cup (250ml) beef stock
4 bay leaves
Chopped fresh parsley for garnish

Instructions

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Serve over polenta, rice, or pasta

The post French Style Braised Oxtail (Queue de Boeuf aux Carottes) appeared first on Pardon Your French.

What is a Parisian Hot Chocolate?

Hot chocolate holds a special place in Parisian culture. When in Paris, pausing your activities at 4:00pm and wedging yourself on a café’s heated patio to “people watch” with an accompanying hot chocolate, is a tradition dear to Parisians – and one that I happily embrace whenever I visit the city. And I like to think that this cultural context adds to the allure of the beverage.

If you’re looking for a great place for a Parisian Hot Chocolate while in Paris, I highly recommend going to Les Deux Magots. The Hot Chocolate is a bit pricey but so delicious and well worth it! I included a video of it at the end of this post.

A traditional Parisian Hot Chocolate is notoriously rich, thick and creamy – while being made with absolutely no cream. The velvety rich texture is achieved by the choice of top-quality bittersweet chocolate – and a generous amount of it – along with whole milk.

Unlike some hot chocolate preparations that involve cocoa powder or syrups, Parisian Hot Chocolate is typically made by melting down actual chocolate, which ensures a pure, authentic taste.

This French Hot Chocolate isn’t nearly as sweet as the typical hot chocolate you would find in many other countries. The intense chocolate taste is really the star here. The Parisian Hot Chocolate is made with dark or bittersweet chocolate (lower in sugar), to which your desired amount of sugar is then added. That way, you have control over the amount of sugar you add to your cup – which I recommend keeping to a minimum, to allow the chocolate to shine.

Lastly, a traditional Parisian Hot Chocolate is most often served as is, left bare or with a sprinkle of sea salt. If you’re in the mood, although not traditional, you can also add a dollop of whipped cream on top.

Ingredients you’ll need for Parisian Hot Chocolate

There’s perhaps nothing better than enjoying a Parisian Hot Chocolate in Paris, but preparing one at home is the next best thing. This recipe is decadent, comforting and beyond easy to make. And by easy, I mean 3 ingredients easy! Here is the list of ingredients you’ll need for this perfect cold weather treat.

1. Dark or bittersweet chocolate. Choosing a good quality dark or bittersweet chocolate is key for this recipe’s success. This isn’t something you sip on often, so treat yourself! My picks for good quality, but readily available chocolate include Lindt and Ghirardelli.
2. Milk. Whole milk (also known as Homogenized Milk) works best for the recipe. I would avoid 2%, 1%, skimmed, or low fat.
3. Brown Sugar. Readily found in most kitchens, this is the best choice for this Parisian Hot Chocolate. I prefer light brown sugar which is lighter in taste than dark. Note that in France, we usually use Cassonade for this recipe, which is unrefined brown sugar. If you are able to find it wherever you are, go for it!

Frequently Asked Questions (FAQ)

What are good brands of chocolate to use for this recipe?

Two brands that are of good and readily available quality, are Lindt and Ghirardelli. If you enjoy another brand (perhaps a smaller scale chocolatier) feel free to use it!

Can I use white sugar instead of brown sugar?

Technically, yes. White and brown sugar can be swapped at a 1:1 ratio, but it will slightly change the flavor of the final product.

Can I use 1% or 2% milk for this recipe?

This Parisian Hot Chocolate already benefits from the use of whole (homogenized) milk, as opposed to cream. I would definitely shy away from using 1% milk, but 2% will work in a pinch. Just be aware that it will change the final consistency and creaminess of the drink.

How to store this hot chocolate? 

Hot Chocolate can usually be kept in the fridge for up to 4 days. Of course, this also depends on the freshness of the milk you used. To reheat, simply pour back the hot chocolate into a saucepan and reheat on low heat, stirring occasionally, until warm again.

Audrey’s tips

• Do not rush the process. Heat up the milk nice and slow, and stir continuously for the chocolate to melt slowly. Once the chocolate is all melted, take the time to simmer the milk too, to create a thicker texture.
• To cut the bitterness of the chocolate, add 1 tablespoon of light brown sugar per cup of milk.  
• A Parisian Hot Chocolate is typically served in a smaller cup than is served in the US/Canada. We tend to use a large cappuccino cup or small tea cup.

I hope you’ll love this Parisian Hot Chocolate (Chocolat Chaud) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chocolate recipes to try:

• Classic French Chocolate Moelleux Cake
• Dark Chocolate Olive Oil Cake 
• Queen of Sheba Chocolate Cake
• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• Chocolate Chip Cookies with Fleur de Sel

Parisian Hot Chocolate (Chocolat Chaud)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 7 minutes 7 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

4 cups (1L) whole milk
10 ounces (260g) bittersweet or dark chocolate, finely chopped
4 to 8 tbsp (50g to 100g) light brown sugar – depending on how sweet you like it

Instructions

Step 1 - Heat the whole milk in a medium sauce pan over medium-low heat. Once very warm (not boiling) turn the heat off, and stir in the chopped chocolate. Stir continuously until the chocolate is completely melted.

Step 2 - Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and stir occasionally until you reach your desired thickness.

Step 3 - Turn the heat off and whisk in the brown sugar. Start with 1 tablespoon of sugar, taste, and add more if you like it a bit sweeter.

Step 4 - Pour the hot chocolate into individual cups: 4 US size coffee cups or 6 to 8 French size cappuccino/tea cups.  

The post Parisian Hot Chocolate (Chocolat Chaud) appeared first on Pardon Your French.

What is a French Style Cottage Pie, known as Hachis Parmentier?

A Hachis Parmentier is a very popular French dish made with a layer of buttery mashed potatoes covering a meat filling. It was originally adopted to make use of leftover stew or roast. The meat, veggies and gravy were minced (or ground) and topped with mashed potatoes, all in the form of a pie. This dish was named after Antoine-Augustin Parmentier, a French pharmacist and agronomist, who popularized the use of potatoes in French cuisine.

The rustic version of Hachis Parmentier is still widely popular in France today, to make do with leftover Beef Bourguignon or Flemish Beef Carbonnade, for instance.

But over the years, the recipe was also “simplified” a bit. It is today just as widely enjoyed made with ground beef instead of leftover stew – likely so one could make a Hachis Parmentier without having to wait to have leftover stew first. And it is this quicker and simpler “modern” version that I am excited to be sharing here today.

A Hachis Parmentier is a dish dear to virtually every French child (and kid at heart!). We loved to see it being served to us at our school cantine, and I love to occasionally order it whenever I eat out in a Bistro as well. 

So, what makes the “Hachis Parmentier” different?

Since the Hachis Parmentier began by making do with leftover stew, there isn’t one recipe that is the “correct” one. But the most common recipe for Hachis Parmentier is the one I am sharing here today.

This classic Hachis Parmentier recipe is all about the choice of fixings, to bring out true French flavors. First, the mashed potatoes are enriched with a very generous amount of butter – in typical French fashion – to turn them utterly rich and flavorful.

Unlike a Sheperd’s pie, there are no peas, nor corn in a Hachis Parmentier. The filling starts with a base of garlic, onion and carrots. The ground beef filling is then flavored with nutmeg, which yields a distinct warmth and signature flavor to this filling, that I would recognize amongst any other cottage pies. It is also spruced up with fresh parsley, which is perhaps the most commonly used herb in French cooking.

Lastly, a Hachis Parmentier traditionally bears a crisscross top (done using a fork) and is sprinkled with breadcrumbs. I personally love breadcrumbs instead of cheese, as it gives a nice crunch, is lighter, and allows the mashed potatoes and beef filling to shine.

That said, I wouldn’t hold it against you if you add a few sprinkles of cheese on top!

What’s the difference between a Cottage pie and a Shepherd’s Pie?

A Cottage Pie and a Shepherd’s pie are very similar pies, both prepared with a layer of ground or minced meat, covered with creamy mashed potatoes and baked until bubbly. So, what’s the difference? A Shepherd’s Pie is made with minced or ground lamb, while a Cottage Pie is made with beef.

That settled, it is then correct to say that a Hachis Parmentier, made with ground beef, is the French version of a Cottage Pie.

Ingredients you need for this French Style Cottage Pie (Hachis Parmentier)

1. Potatoes. Make sure you choose higher starch potatoes which are best for mashed potatoes, such as Russet potatoes, Idaho potatoes or Yukon gold potatoes.
2. Salt. Use a generous amount of salt in the cooking water for the potatoes for best flavor. Since we’re adding salt early on, you don’t need to add much salt to the potatoes later.
3. Milk. Choose whole milk or 2% milk to blend into the cooked potatoes.
4. Butter. Unsalted, room-temperature butter is mixed into the mashed potatoes to create an utterly creamy and rich mash, in true French fashion.
5. Ground Beef. I recommend you opt for lean ground beef.
6. Onions. Two onions, peeled and diced, create the perfect base of this meat filling. Large shallots work great too. 
7. Garlic. 4 cloves of garlic are required for this recipe, but you can use less (2) or more (up to 6) if you would like.
8. Carrot. While a British cottage pie usually also involves peas, the French Hachis Parmentier only calls for carrots. I love how they yield little bursts of sweetness into this dish.
9. Beef Stock. Ideally, opt for a low-sodium beef stock, but a regular one does great too. The beef stock adds an extra oomph of flavor, while creating a moist and tender meat filling.
10. Salt and Pepper. Basic, yet necessary!
11. Ground nutmeg. It adds depth of flavor to the filling, a great hint of warmth and pairs perfectly with ground beef. Fresh ground is best, if possible. I only include 1/3 teaspoon in this recipe, but feel free to add a pinch more if you want a more pronounced taste. 
12. An egg yolk. Added after the ground beef is fully cooked, an egg yolk adds just a hint of creaminess to the filling, without making it too rich.
13. Parsley. Fresh, flat-leaf parsley brings flavor and freshness.
14. Breadcrumbs. I recommend using homemade breadcrumbs, made by simply grating any of your favorite stale bread, such as a baguette, loaf or pain de mie. You can also use store-bought breadcrumbs if they are unseasoned.

Tips for perfect mashed potatoes:

Creating a rich and creamy smooth potato mash naturally makes a big difference for this dish. And while making mashed potatoes is simple, I have made my fair share of not-so-great potato mash in the past… This was often because I overcooked the potatoes, over-mashed them or added cold milk to blend, which altered the texture.

I picked up many lessons along the way and I can now say I have some solid tips to share to master a perfect potato mash – so here they are:

1. Use higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. These varieties will result in fluffy, smooth mashed potatoes. Avoid waxy potatoes, such as New potatoes, French fingerling, baby potatoes, or Red Bliss. These have a firm texture that tend to stay firmer once cooked and won’t mash easily.
2. Do not cut the potatoes too small. Even though small chunks of potato do cook faster, they also absorb water more easily. This means the small chunks of potatoes will retain more water once cooked, which tends to result in a glue-like mash.
3. Start with cold water. Place the potatoes in cold water, add the salt, cover with a lid, and then turn the heat on to bring to a boil. This ensures the potatoes will cook through evenly. If you plop the potatoes in boiling water, the outside will cook before the middles do.
4. Salt the water, generously. Potatoes don’t absorb seasoning easily, so you need to salt the water generously for them to absorb enough salted water to bring out their taste. In my experience, it is difficult to oversalt water for the potatoes.
5. Drain the potatoes well. Make sure you drain the potatoes very well. You can also let them sit a few minutes for steam to evaporate. Potatoes that hold too much water result in gluey mashed potatoes.
6. Butter and milk at room temperature. The butter and milk you add to the cooked potatoes should be at least room-temperature or even heated. Potatoes will absorb the milk and fat more easily and remain creamy. Adding cold milk or butter will cool the potatoes too quickly and make them become sticky.
7. Do not over-mash the potatoes. The more you mix and mash the potatoes, the more starchier and gluier they become. Be gentle when mixing and stop right when the texture is to your liking. I don’t recommend using a hand-blender, but instead mashing the potatoes by hand with a masher or even a whisk.
8. Don’t make them too far ahead. Mashed potatoes tend to become dry and “cakey” as they sit. Try to prepare them at the last minute so they’re creamy and easily spread onto the meat filling.

Frequently Asked Questions

What potatoes to use for mashed potatoes?

As mentioned above, I recommend using higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. Avoid waxy potatoes.

What can I serve this French-Style Cottage Pie with?

This Cottage pie is a great wholesome meal on its own. But you can serve it with a side of vegetable, such as French-style glazed carrots or Green Beans Almondine. I personally love it with a salad on the side, such as a Lyonnaise Salad.

How to store this French-Style Cottage Pie?

If you have any leftovers, you can store them in the fridge once completely cooled, well covered or wrapped for up to 3 days. To re-heat, simply pop them back in the oven at 350°F (180°C) for about 20 minutes.

Can I freeze this French-Style Cottage Pie?

Yes, absolutely. You can store any cooled leftovers well wrapped for up to 3 months in the freezer. Let thaw in the fridge for about 24 hours, and reheat in the oven at 350°F (180°C).

Audrey’s tips:

• Getting two clear layers of potatoes and meat filling is very satisfying in my opinion, and makes it much more visually appealing when you serve it. The key to stop the mashed potatoes from sinking into the filling is to cool the meat filling completely first. If you cover the filling while it’s still hot, the mashed potatoes are more likely sink into the filling.
• You can use ground lamb instead of ground beef (same quantity and cooking instructions).
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

I hope you’ll love this French Style Cottage Pie (Hachis Parmentier) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Cottage Pie (Hachis Parmentier)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

For the filling:
1.75lbs (800g) lean ground beef
½ tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) butter, unsalted
2 small onions, peeled and diced (or large shallots) 
4 garlic cloves, peeled and minced
1 carrot, peeled and finely diced
3/4 cup + 2 tbsp (200ml) beef stock (ideally, low sodium)
1/3 tsp fresh grated nutmeg
½ tsp salt
½ tsp freshly ground black pepper
1 egg yolk
½ bunch fresh flat leaf parsley, stemmed and chopped
4 tbsp (30g) breadcrumbs

For the mashed potatoes:
2,2 lbs (1 kg) potatoes, peeled and cut in large chunks
1 tablespoon salt (for the boiling water)
3/4 cup + 2 tbsp (200ml) milk (whole or 2% mf), at room temperature
100g (7 tbsp) unsalted butter, at room temperature, cut in large chunks

Instructions

Make the filling
Step 1 - About ½ hour before cooking, take the meat out of the fridge and sprinkle it with ½ teaspoon salt. Let sit on the counter to allow to warm up slightly.

Step 2 -In a large skillet or frying pan, add the oil and butter over medium heat. Once the butter is melted, add the minced garlic and cook for 2 minutes, stirring occasionally. When the garlic is fragrant, add the diced onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is fragrant.

Step 3 -Turn the heat to medium-high and add the ground beef, another 1/2 teaspoon of salt, pepper and nutmeg. Break the meat apart with a wooden spoon or spatula. Cook for about 6-7 minutes, stirring occasionally, until the meat is browned and most of the moisture has evaporated. Add the beef stock, and cook again for about 7-8 minutes until most of the moisture has evaporated.

Step 4 -Turn off the heat. Add the egg yolk and stir to combine. Add the freshly chopped parsley and stir to combine. Taste and adjust seasoning if needed (salt, pepper to taste). Set aside to cool.

Make the mashed potatoes

Step 1 - Place the potatoes into a large pot and cover with water by at least 2 inches (5 cm). Add generous amount of salt (1 tablespoon worth works for me), cover with a lid, turn on the heat to bring to a boil. Cook for 15 minutes or until you can poke a pointy knife through a potato chunk.

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

Step 2 - Drain potatoes immediately and let steam evaporate for about 5 minutes. Transfer the potatoes into a large mixing bowl. Add the room temp milk and mash using a masher until just mashed enough (do not over-mash!). You can go for a chunky or creamy texture – your choice! Fold in the butter. Taste and adjust seasoning if needed (salt, pepper). 

Step 3 - Lay the cooled beef filling at the bottom of a 11.5” x 8.5” (29cm x 22cm) baking dish. Spoon the mashed potatoes over the meat, and spread gently to cover entire dish. Using a fork, crisscross the entire top and sprinkle with an even layer of breadcrumbs.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the meat filling to thicken.

The post French Style Cottage Pie (Hachis Parmentier) appeared first on Pardon Your French.

The process of roasting the carrots in the oven prior to blending them gives this soup a more intense flavor. Roasting carrots condenses their flavor and brings out their sweetness by caramelizing the natural sugars found within them. If you’ve already made my Creamy Roasted Cauliflower Soup, you will be familiar with the roasting method for this recipe. 

One thing is for certain, roasting the carrots is absolutely vital to this recipe. Choosing not to will make this soup considerably more bland.

How to store this Roasted Carrot Soup 

After making and enjoying this soup – if you have any leftovers – you can store them in the refrigerator or in the freezer. This makes it a perfect make ahead recipe too. 

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted carrot soup is deliciously creamy and satisfying enough that you can simply enjoy it on its own, with some crusty bread and some crème fraiche (or heavy cream). 

You can also enjoy it topped with fresh herbs, like parsley , chive or tarragon, or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy serving this soup with a winter salad like a Salade Lyonnaise or Classic French Lentil Salad, a slice of Quiche Lorraine, of Spinach and Cheese Quiche or a Croque-Monsieur. 

Cooking notes:

• I like to keep the seasonings simple for this soup and only use salt and black pepper. However, feel free to get creative if you would like: a pinch of curry powder is amazing! A pinch of nutmeg or a pinch of paprika work wonderfully here as well. 
• If you get your hands on organic carrots, you do not necessarily need to peel them (the skins are full of nutrients). If you choose not to peel them, scrub them well with a veggie brush to remove all the excess dirt. 
• This recipe serves 2 individual bowls of soups. You can easily double the recipe quantities to serve more.
• If you decide to double the quantities, make sure to not overcrowd the roasting pan with the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

I hope you’ll love this Roasted Carrot Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• Classic French Lentil Soup
• Creamy Roasted Cauliflower Soup
• Classic French Carrot Soup (Potage Crecy)
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Roasted Carrot Soup

Print Recipe

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1.3 lbs (600g) carrots, chopped into 1 inch pieces
2 tbsp (30ml) Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper

1 tbsp unsalted butter
3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)
½ onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
4 cups (1L) low-sodium vegetable stock or chicken stock

Optional, for garnish :
Crème fraiche
Crusty bread

Instructions

Preheat your oven to 400°F (205°F) with a rack in the middle. Line a large baking sheet with foil.

Step 2 – Toss the carrot pieces onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper and toss to coat the carrot pieces evenly. Arrange the carrots in a single layer onto the baking sheet. Bake for 20-30 minutes, tossing halfway until the carrots are charred on the bottom (note: the bottoms will char before the tops will, so keep a close eye).

Step 3 – When the carrot is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add 1 tbsp extra virgin olive oil. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.

Step 4 - Add the broth. Add the roasted carrots. Turn the heat to high to bring to a boil, then immediately lower heat to medium to bring to a simmer. Boil for 5-10 minutes and remove from the heat, once the carrots have softened (but not broken apart).

Step 5 - Blend the soup (with a hand blender or in a processor) until smooth. If the soup at this point is too thick for your liking, add some water while you blend (1/4 cup at a time). Taste and adjust seasoning if needed, with salt.

Step 6 - For serving, ladle the soup into individual bowls. Top with little swirls of crème fraiche, crusty bread chunks and freshly ground black pepper.

The post Roasted Carrot Soup appeared first on Pardon Your French.

A Rustic Southern French Cake

Located in Southeastern France, the Ardèche is a department famous for its valleys, trails, lush forests and abundance of chestnuts. Chestnut purée, roasted chestnuts, candied chestnuts, chestnut cream… the local repertoire boasts a variety of chestnut-focused recipes, with this Chestnut Cream Cake being one of the most popular. 

This simple cake recipe involves a basic batter of flour, sugar, eggs and a good amount of butter and chestnut cream, resulting in a cake that tastes rich and flavorful. 

About Chestnut Cream 

The star ingredient of this cake recipe is – you’ve probably guessed it – chestnut cream. Known in French as “crème de marrons”, chestnut cream is the ultimate Winter treat in France, enjoyed by kids and adults alike. It is made from cooked chestnuts, peeled and reduced to a puree to which a syrup is then added to turn it into a sweet paste. We love to enjoy it on toast, waffles, crêpes, or stirred into yogurts. It is also the star ingredient of some classic French desserts, like a fancy Mont Blanc or this Gateau Ardèchois. 

Chestnut cream is sold in tubes or cans in France and can be found in most grocery stores. I recommend the Clement Faugier brand, which is made in Ardèche. For those outside of France who can’t find it that easily, I offer on this blog a recipe for homemade Chestnut Cream. Especially for this cake recipe, I like to make my own chestnut cream ahead of time, as I know exactly the amount of sugar that is in it. I also always prefer fresh, homemade ingredients. 

However, when chestnuts aren’t in season, or for convenience, you can definitely make this cake with store-bought chestnut cream. I guarantee it will taste delicious too!

Cooking Tips and Substitutions

• This Chestnut Cream Cake is traditionally baked in a large circular cake pan. I usually use a 9-inch circular pan, which is perfect. Avoid using a smaller pan (ie. 8-inch circular pan) as this cake is slightly bigger than your average cake. You can also use a large Bundt cake pan here. 
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the chestnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chestnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

How to Store This Chestnut Cream Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this Chestnut Cream Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Chestnut Cream Cake (Gâteau Ardéchois)

Print Recipe

Serves: 1 cake Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 50M calories 20 grams fat

Rating: 3.5/5

( 56 voted )

Ingredients

5 large eggs, yolks and whites divided
½ cup (100g) sugar
500g Chestnut Cream 
1 cup (250g) unsalted butter, at room temperature
2 cups (250g) all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt

Instructions

Pre-heat your oven at 350F (180C) with a rack in the middle. Grease and lightly flour a 9-inch cake pan.

Step 1 - In a large bowl, beat the egg whites to a firm peak. Set aside.

Step 2 -In a separate bowl, whisk together the egg yolks and sugar for about 5 minutes, until paler in color and a ribbon forms from the whisk.

Step 3 -In a separate bowl, combine the chestnut cream with the soft butter. Mix until homogeneous. Add the chestnut cream/butter mixture to the egg/sugar mixture, and mix until fully combined.

Step 4 -In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Step 5 -Using a spatula, fold in about a quarter of the egg whites into the chestnut cream mixture, and then fold in about a quarter of the flour. Repeat, alternating a quarter of egg whites and a quarter of flour, until all folded in. Do not overmix; stop working when just incorporated. The batter should be fluffy.

Gently transfer the batter into your cake pan. Bake for 50-55 minutes, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 5 minutes and unmold.

The post Chestnut Cream Cake (Gâteau Ardéchois) appeared first on Pardon Your French.

Homemade Apple Jelly Recipe with No Pectin

Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is relatively inexpensive and I often find myself with too many apples on hand, which need to be used before spoiling. Which is why I often turn to apple jelly – a great way to make do with the abundance of apples in the Fall.

Different varieties of apples at the market in my hometown in Brittany, France.

Different varieties of apples at the market in my hometown in Brittany, France.

At this time of the year (end of Fall), I especially love to make apple jelly as I know it will come handy for the holidays. I love to serve it with cheese, on toasts or platters, and I think it also make a great hostess’ gift.   

For beginners, making this apple jelly could sound intimating, but I assure you it shouldn’t. Just take it step by step. The whole process, done over 2 days, is a bit lengthy but rewards you with 3 jars of apple jelly which will last you for several weeks – so this is well worth it!

Ingredients you need for this Apple Jelly

This homemade Apple Jelly recipe consists of three basic ingredients: fruit juice, sugar, and pectin. Where jams use whole fruits, jellies only use fruit juice to create a translucently colorful look and a gel-like texture. Here is a breakdown of the ingredients and equipment you’ll need, along with a few of my tips to make a great apple jelly. 

• Apples. In-season, crisp apples will give you the best tasting jelly. This jelly recipes uses all parts of the apple: skin, flesh, core and seeds included. As for which apple variety is best, make sure to read the paragraphs below. This recipe uses exactly 4lbs (1.82kg) of apples. You can choose to make this recipe with whole apples, but can also use only apple scrap if you’d like! If you’re like me in the Fall, we tend to make a lot of apple galettes and apple cakes and we’re often left with loads of skins and cores left unused. This recipe is ideal to use all these apple scraps and make sure they don’t go to waste. If you use only apple scraps, I guarantee you the taste will be just as delicious.

• White sugar– White sugar serves several purposes when making jelly. It sweetens the apple juice and makes for delicious tasting jelly. It also acts as a thickener and helps set the jelly. For other jam recipes, I could advise to lower the amount of sugar (to a certain point) if you wish for a less sweet jam – but not for jelly. For this recipe, we really want to make sure we get a set jelly texture. So, make sure you use exactly the amount of sugar vs. apples given in the recipe. The sugar also helps prevent mold and fermentation, thus preserving the jelly longer. I do not recommend using sugar substitutes like brown sugar, honey, maple syrup or agave nectar as they will mask the flavor of the apples.
• Acid – Using acid, such as lemon juice, naturally helps thicken the fruit juice. It also cuts some of the sweetness, making for a more balanced taste. Note on Pectin: Pectin is a thickening agent that gels the juice and helps set the jelly. Some fruits, like apples, contain more than enough natural pectin that you don’t need to add any when making this jelly recipe.

Recommended Equipment

• A large heavy bottom cooking pot
• A fine mesh strainer, lined with cheesecloth. This is used to strain the apples to make apple juice. Note that if you don’t have cheesecloth on hand, using coffee filters (cut open) can also do the trick!
• A candy thermometer

Frequently Asked Questions

What are the best apple varieties for homemade jelly? 

The first step in making apple jelly is to stew and strain apples to get a clear apple juice (not cloudy). To do so, you should use firm and crisp cooking apples that will hold up after stewing and not fall apart when being strained.

Additionally, I think it is best to opt for sweet varieties as you will be using the juice from the apples – in turn producing a deliciously sweet jelly. Here are a few varieties I recommend:

• Fuji – crisp, juicy and very sweet
• Gala – frim, sweet and slightly tangy
• Honey crisp – sweeter and juicier than Gala apples
• Ambrosia – crisp, juicy with a honey-like flavor
• Canadian Reinette – rich in flavor

In addition to these baking apples, I always like to include one or two green apples such as Granny Smith. These are high in pectin which helps the jelly set better. They are also usually more acidic which helps balance the taste of the jelly.

How to know when the apple jelly is set?

Perhaps the trickiest part of making this apple jelly is knowing when the jelly is set. To make it very easy, you can use a candy thermometer. And if you don’t have one, you can use the plate-test, described below. 

• Use a candy thermometer. This will make this recipe easier, especially if you’re a first-time jelly maker. We need to reach 223°F (106°C, at sea level) and you’ll know for certain that the jelly is ready.
• Use the plate test. If you do not have a candy thermometer, place two or three small plates in your freezer before you start. When chilled, take a plate out of the freezer and drop a little spoonful of the cooked jelly on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency and the top should wrinkle when you wiggle the plate. You can also run a finger through the jelly. 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 jelly to your desired thickness.

How to enjoy apple jelly?

Apple jelly can be enjoyed just like other fruit preserves for breakfast. It is delicious spread over bread, brioche or croissants in the morning.

You can also use it as a glaze when roasting meat, especially pork. Apple jelly tastes delicious paired with cheese. When hosting, for appetizers, I often make bite-size toasts with crackers, creamy cheese (brie or camembert) and a pea-size dollop of apple jelly on top.

Lastly, I love to use apple jelly to glaze fruit tarts. If you are making a Classic French Fruit Tart or a Thin Apple Tart, you can warm the jelly up (to thin out the texture) and brush it atop the fruits for a pretty shine.

How long can you keep this Apple Jelly ?

This recipe gives you 3 cups (750ml). For jarring, you can simply pour the jelly into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jelly 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.

How to preserve Apple Jelly for long-term storage? 

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

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

More apple recipes you may like 

• French Invisible Apple Cake 
• Normandy Apple Tart
• Classic French Apple Cake 
• Apple Tarte Tatin 
• Gluten-Free Apple Crisp 
• Breton Apple Pound Cake 
• Thin Apple Tart (Tarte fine aux pommes) 
• Apple Cinnamon Galette

Apple Jelly

Print Recipe

Serves: Makes 3 cups (750ml) Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4lbs (1.82 kg) apples
5 cups (1.25l) water
3 cups (600g) white sugar
2 tbsp (30ml) freshly squeeze lemon juice

Instructions

Day 1

Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.

Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.

Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.

Day 2

Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)

Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.

Notes...

With the remaining stewed apples, I like to discard the stems and cores (by hand) and blend it to make apple compote.

The post Apple Jelly appeared first on Pardon Your French.