A classic dessert from the Basque region, this recipe from the book France by Chef Luke Nguyen features layers of cake that sandwich a rum-spiked creamy custard.
Desserts & Baking
Crêpes are prepared using plain flour and are sweet. They are usually washed down with cider and are just as delicious with a cup of coffee or a steaming mug of chocolat chaud…
The first recipes of bredele in Strasbourg date back to the 14th century. These delicious bite-size biscuits come in many different shapes and flavours.
The tarte Tatin as such was first served in Paris at Maxim’s in Paris, as an homage to its creators, the famous Tatin sisters in the late 19th century, and has been a firm favourite at the French table ever since. Here’s the classic, tried and tested recipe.
This upside-down apple tart originated in the Sologne region under rather unconventional circumstances. Florence Derrick investigates the story behind one of France’s best-loved desserts.
We’re always in the mood for chocolate! Florence Derrick recommends a decadent moelleux au chocolat for any occasion – a melt-in-the-middle dessert lover’s dream…
Not only did the French introduce the rest of the world to Champagne (and, it follows, Marc de Champagne) but a little bit of research reveals that the chocolate truffle was, in fact, a French invention too.
April in southern France is a gastronomic feast. The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are strawberries, the perfect ending to any spring dinner party.
With the rhubarb season well under way, tempt your taste buds with this delicious recipe for Tarte à la rhubarbe with a Norman twist… Calva and crème fraîche!
The Far Breton is a flan-based dessert originally from Brittany. Available in many versions, the Farz Forn remains the most well known, with additions like rum or plum liqueur.
In spite of its diminutive size, the macaron has become one of the most famous pieces of French pâtisserie, and thanks to its never-ending reinvention, it remains the very height of fashion. We pick our favourite colours and flavours…
First popularised by the Roux brothers in the 1960s, this refreshing dessert is now considered a delicious French classic. We looks at the different versions available around France and put three shop-bought versions through their paces…
If you’re looking for a traditional Languedoc-Roussillon dessert to delight your dinner guests, then why not turn your hand to the surprisingly simple preparation of a Crème Catalane – a favourite from the French Catalonia area in the south of the region bordering Spain.
Popular at any time of year this crêpe recipe incorporates chestnuts – a Limousin speciality. The basic mixture is made separately so you can use your own imagination for the fillings, the possibilities are endless…..
This galette is made especially for the Ephiphany to celebrate the arrival of the Magi. The custom is to hide a little charm or fève within, and the lucky guest who finds it is crowned King or Queen.
A traditional pastry from Douarnenez, Brittany, a Kouign-amann means butter cake and is made from risen dough, but using the same method as for flaky pastry… a little effort for a tasty reward.
Renowned Breton baker Richard Bertinet is back with a stunning new guide to simple pastries and desserts that you can make at home. He talks exclusively to Florence Derrick about his inspiration and favourite recipes.
This French classic is so adored the world over that other nations even claim it as their own. Florence Derrick investigates, tasting more than her fair share of the delicious dessert on her way! But how do the supermarket crème brûlées compare?
Breton baker Richard Bertinet offers his take on brioche loaves
With so many delicious French breads and pastries to choose from, this issue we’ve chosen to take a closer look at the deliciously buttery brioche, its history and its uses.
I remember a meal I had at a Michelin restaurant in the center of France where, at the very end of the meal, they brought a small tray to the table filled with chocolates, tiny lemony madeleines, and miniature cookies.…
French flavour of the month – melons
A recipe from the book Memories of Gascony by legendary French Chef Pierre Koffman (see the reader offer within).
Penny from La Betoule shares her secret for perfect macarons every time.
When you think of Normandy, think Crêpes, Galettes and Cider. Here are some top tips for making your crêpes with a Norman twist…
This is the next recipe in our Charentaise series and is a French version of a traditional English bread & butter pudding, lovely!
If you happen to be in the Quercy in late autumn, after the vendage but before the cold weather sets in, this is the recipe you will need. There are many, many versions of tarte aux noix, and this is a tried and regularly tested favourite…