French Desserts

Calisson

2011-06-09T17:34:00.000-07:00

Calisson is a traditional candy, think of it as a melon-orange marzipan toppped with royal icing.

aix magasin
from liketearsintherain

véraison 2007...
from jean-louis zimmermann

Calissons Neuhaus Hasselt
from Lec

calissons
from lauradoggett

Calissons
from randomduck

Fabrique de calissons
from stephanemartin

Where:

View Larger Map

http://en.wikipedia.org/wiki/Calisson

Crème caramel a french gift to the world.

2011-06-09T16:32:00.000-07:00

Crème caramel has become one of the most popular desserts in the world, otherwise known as flan and other names.
If you haven't tried it yet do it now, i mean it, is that good.

Ginger Creme Caramel - close-up...
from avlxyz

Aunt Shirley's Creme Caramel
from avlxyz

crème au caramel
from bloggyboulga

creme caramel
from -Bert23- www.aerosolplanet.com

Crème caramel
from net_efekt

P1000155
from andy liang

Saffron Creme Caramel
from Istelleinad

Creme caramel
from lejoe

Ginger Creme Caramel - Annie...
from avlxyz

Flan: Cooking
from syvwlch

http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

Dariole

2011-06-09T11:35:00.000-07:00

Ok, Dariole surprised me for it's originality, just line a mold with puff pastry, fill it with almond cream and bake until it's golden brown, genius.
This one is so popular, there's even a special mold for it, the Dariole mold.

Let's try it:

Silverwood Dariole Moulds
from Cooks & Kitchens

http://en.wikipedia.org/wiki/Dariole

Kouign amann

2011-06-08T15:30:00.000-07:00

The lovely Bretons brings us this interesting cake, layers of dough sugar and butter create some sort of combination between a cake and puff pastry.

Kouign means cake, and amann means butter, and with Kouign amann you get that in a delicious package.

kouign_amann_01
from Gaël Chardon

Untitled from Ludo29880

Mother's Day goodies
from bochalla

Kouign amann
from bochalla

Kouign amann, flip side
from bochalla

Recipe:
http://www.epicurious.com/recipes/food/views/Kouign-Amann-14245

More info: http://en.wikipedia.org/wiki/Kouign_amann

The Best looking Mousse Gallery Ever

2011-06-07T15:30:00.000-07:00

I’ll never forget the first time i made a Mousse it was a lemon Mousse i was amazed at the results i just couldn’t believe a little bit of air made such a difference.
I don’t know why but if you turn something sweet into a foam magic happens.

Here we go:

Blueberry mousse
from rahims

Chocolate Mousse with sponge and...
from avlxyz

Mousse au chocolat à l'orange
from erix!

Chocolate Mousse and Hazlenut...
from avlxyz

White Chocolate Mousse and Sour...
from avlxyz

Chocolate Mousse
from Kirti Poddar

Apple Chocolate Mousse Pavlos...
from Nicola since 1972

Front + plaque - Raspberry,...
from avlxyz

Chocolate Mousse at Betty's
from dbgg1979

Chocolate Mousse
from Joshua Rappeneker

chocolate mousse-7
from jules:stonesoup

Lemon Mousse with Peach Compote
from norwichnuts

White chocolate mousse
from goosmurf

Le Canotier - Gianduja mousse,...
from avlxyz

BXP49608
from chanelcoco872

kahlua cupcakes with chocolate...
from little blue hen

Plus, Recipies:

http://en.wikipedia.org/wiki/Mousse

Opera cake

2011-06-07T14:41:00.000-07:00

Opera Cake is layers of almond cake espresso butter-cream and chocolate ganache covered with chocolate glaze.
The trick here is to use high quality ingredients, be patient, don’t rush it, make sure everything comes out great, and that you like everything, if you do this you’ll be amazed at the results.

Recipes:

Opera Cakes
from Magsdewdrops' Creations

Opera Cake
from arnold | inuyaki

Opera - it is a piece of cake
from codepo8

Opera Cake
from codepo8

Lenorte Cake OPERA
from AmpamukA

opera cake and masala ice cream
from David Blaine

OPERA CAKE
from michelp.s

Opera Cake
from Canadacow

http://en.wikipedia.org/wiki/Opera_cake

Pain d'epices

2011-06-07T14:13:00.000-07:00

Untitled from gadl

Pain d'épices is a sweet spice bread or cake if you will, a lot like gingerbread.

The basic ingredients are rye flour or whole wheat, honey, and spices newer versions use ginger too.

Pain d'épices is such a classic I just had to talk about it.

Recipe:

Pain d'épice
from bloggyboulga

Pain d'épice
from zarrelli

Le pain d'épice
from bloggyboulga

Pain d'épices à l'orange
from fred_v

http://en.wikipedia.org/wiki/Pain_d%27%C3%A9pices

Piece Montee

2011-06-07T12:16:00.000-07:00

The best way to fancy up a table is definitely with a Pièce montée, most of the are not meant to be eaten, they’re just a delicious looking centerpiece, but there’s also edible ones like the croquembouche.

Creating a Pièce montée is a complicated task, so they’re the perfect opportunity to show case a pastry chef’s talent.

Chef Carême once said talking about pièces montées: architecture was the most noble of the arts and that pastry was the highest form of architecture.

If you want a Pièce montée in your table, maybe, just maybe a pastry chef is in order.

What’s that? You want to build one yourself? here’s how:

http://frenchdesserts.blogspot.com/2009/11/for-special-ocasion-try-croquembouche.html

http://en.wikipedia.org/wiki/Pi%C3%A8ce_mont%C3%A9e

Poire Belle Helene

2011-06-07T11:46:00.000-07:00

Named after the operetta La Belle Helene by Jacques Offenbach, Poire Belle Helene is a simple, yet fancy desert.

SHF # 13: Poire Belle Hélène
from kochtopf

Poached pears, vanilla ice cream and chocolate syrup topped with crystalized violets, that’s Poire Belle Hellene.

http://en.wikipedia.org/wiki/Poire_belle_H%C3%A9l%C3%A8ne

Petit four, the Mini Dessert.

2011-06-06T16:03:00.000-07:00

Petit fours are just a small version of your favorite French desserts.
Its a casual way to eat desserts and they're perfect for conversation.
You can pretty much make any dessert into a petit four, the can be as fancy as you want, but the basic petit four is just a cake only thinner and cut into small squares.

Petit Fours
from Mom the Barbarian

Hint: Petit fours should be moist and preferably covered on all sides with frosting, marzipan ganash, etc., just wait until the covering is dry so it's easy to pick them up.

Petits Fours / Finger Food
from Thomas Claveirole

If you are feeling more adventurous here's a recipe:

Petit Fours Recipe by aberweger

Ingredients

Dough:

3 egg whites
a dash salt
75g sugar
3 egg yolks
peel of a lime

Buttercream:

75g butter, smooth
60g powdered sugar
pulp of a vanilla bean
1/2 tablespoon lime juice
75g apricot jam, warmed up, sifted

Glaze:

500g powdered sugar
3 tablespoons lime juice
3 tablespoons water
some little hearts to decorate

How to make Petit Fours

Preheat oven to 200°C (air-conditioned 180°C).
Beat egg whites with salt until soft peaks form. With the mixture running, slowly add the sugar and mix. Add the flour (sifted), egg yolks and lime juice and mix carefully.
Pour batter into prepared baking pan (u can also use some small muffin paper cups - also possible: make some small globes and put to a baking paper -- use a (mechanical) pastry bag) and bake for 6-8 min. Let it cool.
Hollow every biscuit on the underside with a knife a little bit out. Cut the top of every second biscuit away and invert them.
For the buttercream you have to stir the butter. Add the powdered sugar, vanilla bean and lime juice and mix till the mixture is bright and breezy.
Put the mixture to a pastry bag and spatter to those biscuits with the top cutted away. Take the other biscuits and give it to the buttercream-biscuits. Squeeze down.
Spread the biscuits with apricot jam and let it in your room for 30 min. and then cool down for 30 minutes on your balcony (if it's cold outside) or in your fridge.
For the glaze you have to mix all the ingredients together. Give 50% of the mixture to an other bowl. U can add some food color to one of the mixes. Plunge the petit fours in and let it cool. The rest of the glazur u can use to decorate the petit fours.
Use the pastry bag to decorate the petit fours.

sweet, sweet sushi
from carabou

Videos:

More info:
http://en.wikipedia.org/wiki/Petit_four

Petits Fours
from Charles Haynes

Petit fours
from Charles Haynes

Petits Fours
from Charles Haynes

Easter Petits
from EricaJoy

Petit Fours
from saaleha

Petits Fours
from anitakhart

Grilled Cheese Petit Fours
from kelly bone

Financier cake, a bar of gold.

2011-05-11T09:08:00.000-07:00

If you are looking for a nice teacakethe Financier is a great option, usually served with whipped cream fruit and ice cream Financier is just a light moist almond flavored spongecake, the name comes from the fact that the shape resembles a gold bar, or because it was really popular in the financial district in Paris.

Financiers

from cyclonebill

Recipe:

Wiki:
http://en.wikipedia.org/wiki/Financier_%28pastry%29

Ladurée and the best macarons in the world.

2011-05-10T09:53:00.000-07:00

Laduree from Sam Felder

Luxury, tradition, craftsmanship and a great smell, all in a single place. Ladurée is beyond your typical pastry shop, it is in a league of its own, selling thousands of macarons a day thanks to an impecable reputation of quality, after all they invented the all famous double decker macaron.
After the Groupe Holder bought the Ladurée brand an international expansion began, which helped further it's brand recognition and appeal worldwide.

April break, Paris, Ladurée,... from cocoinzenl

Ladurée from ChrisYunker

Paris March 2009 from Wolfiewolf

Harrods from Wolfiewolf

LADUREE @ Brown Thomas in Dublin...
from UggBoy♥UggGirl [ PHOTO // WORLD...

Laduree! Harrods in London - a... from UggBoy♥UggGirl [ PHOTO // WORLD...

Photography forbidden! Sad tale!...from UggBoy♥UggGirl [ PHOTO // WORLD...

Laduree Harrods in London - a...
from UggBoy♥UggGirl [ PHOTO // WORLD...

The world's best Macaroons @... from UggBoy♥UggGirl [ PHOTO // WORLD...

Video:

More:
http://en.wikipedia.org/wiki/Laduree

Macarons d'Amiens (or the 16th century macaron)

2011-05-06T08:27:00.000-07:00

Les Macarons d'Amiens from amandabhslater

Baked almond paste filled with fruit and sweetened with honey this is a centuries old true classic.

Where:

View Larger Map

Video (in french):
http://www.ina.fr/video/I08021861/les-macarons-d-amiens.fr.html

More info and pic here:

http://en.wikipedia.org/wiki/Macarons_d%27Amiens

Pain au chocolat

2011-05-03T09:07:00.000-07:00

pain au chocolat from A writer afoot

Another croissant cousin if you will, this time filled with chocolate.

Vids:

Links:
http://en.wikipedia.org/wiki/Pain_au_chocolat

Pain aux raisins (Raisin Bread)

2011-05-02T09:40:00.000-07:00

Pastry grab from treehouse1977

Pain aux raisins is a great variation of the famous croissant, it's like the cinnamon roll but instead of cinnamon it has a pastry cream filling.

Breakfast from psd

pain aux raisins from stu_spivack

Pain aux raisins from Biker Jun (getting better,...

Video:

More Info here:
http://en.wikipedia.org/wiki/Pain_aux_raisins

Teurgoule (rice pudding)

2010-06-30T19:33:00.000-07:00

Teurgoule
from leafar.

The Teurgoule brotherhood safeguard the original recipe and..... wait did i just said brotherhood?, yes there is a Teurgoule brotherhood and with that simple fact, you know that Teurgoule is special.

Teurgoule is just a rice pudding but, not just any rice pudding, Teurgoule is slow cooked for several hours getting a thick consistency and a caramelized crust, probably the best rice pudding ever.

Recipe: http://en.wikibooks.org/wiki/Cookbook:Teurgoule

More Info: http://en.wikipedia.org/wiki/Teurgoule

To listen how to pronounce Teurgoule go here:
http://commons.wikimedia.org/wiki/File:Fr-Paris--teurgoule.ogg

Canelé, baked caramelized custard goodness.

2010-06-16T10:38:00.000-07:00

From the convent of Annonciades in Bordeaux comes something of a staple in french desserts, not only are they really good, they represent a victory for bakers “Canauliers” over the Pastry Chefs that allowed them to use basic ingredients like milk and sugar, something that was forbidden outside of the "Pastry Corporation" registered with the parliament in 1663.

Fast forward to 1985 when the brotherhood of the Canelé of Bordeaux is created and Canelé is established as a a collective brand in the National Institute of the Industrial Property of France

Canelés changed with the passinsing of time time from a stick with rolled dough to the caramel custard goodness that Canelés are today.

Thanks to the wikipedia for the facts, for more history go to: Canelé on wikipedia.

If you want to make them, watch somebody else bake them, or simply enjoy beautiful photographs you've come to the right place:

How to make Canelés:
http://www.recipezaar.com/recipe/Caneleacutes-De-Bordeaux-French-Rum-and-Vanilla-Cakes-286400

Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island:

Photo Gallery:

Dark Chocolate Tart, French Canele...
from avlxyz

Caneles
from grongar

Canneles by Rosemary - Interior
from grongar

Canele
from grongar

Canele batter in the molds
from grongar

cannelé
from vonlohmann

Canelés bordelais
from fred_v

Charlotte (great custard cake)

2010-06-10T09:50:00.000-07:00

Custard, bread, sponcake, biscuit, and friut are some of the ingredients for Charlotte, not too impressive on their own, but put them together, and you get something wonderful:

Banana Split Charlotte, No Cookie from norwichnuts

The word Charlotte posibly comes from "charlyt" (a dish of custard) or to honor Queen Charlotte

For more info on the history of Charlotte go to Charlotte (dessert) on Wikipedia.

Charlotte Recipes:

MaryJose's recipe: Charlotte with pears Part1

MaryJose's recipe: Charlotte with pears Part2

Wrestling with Recipes - How to make a "Charlotte"

More Pics:

Charlotte Royale from hfb

lemon charlotte from stu_spivack

Beignet, the French Doughnut.

2010-03-31T17:04:00.000-07:00

Beignet is a simple fried doughnut made from choux pastry or yeast dough, simple as that, the only diference with other dounuts is that they are square and they don't have a hole.

Photo by _e.t

You can find the in the french quarter in New Orleans for example:

And here's a recipe:

Beignets, coffee and orange juice at Cafe DuMonde by pointnshoot

Mille-feuilles, a thousand-leaf pastry.

2010-03-26T15:07:00.000-07:00

Mille-feuilles is known around the world as vanilla slice, mille foglie, cream slice, custard square, Napoleon, Napoleonbakelse, tompouce and milhojas but no matter what you call it, you can be sure that Mille-feuilles will be delicious.

Being really easy to make, Mille-feuilles is something really popular around the globe, you can't go wrong with it.

Mille-feuilles by Kanko*

Recipes:
Anjum Anand/Coconut and raspberry millefeuilles

Bavarois, one of the best cream desserts.

2010-03-23T11:15:00.000-07:00

Are you looking for a cold dessert?, then try bavarois also known as Bavarian cream:

Photo by [puamelia]

Recipes:

Strawberry Bavarois by stephblog

Ingredients

Basement: 2 eggs; 60g sugar; 1 tea spoon of baking powder; Vanilla extract; 60g flour.
Mousse: 500ml fresh cream; 90g+30g sugar; 300g strawberries; 1/2 lemon; 6 gelatin sheets.
Cover jelly: Strawberry sirup or jam; 2 gelatin sheets.

How to make Strawberry Bavarois

Basement (A kind of sponge cake):

There are many possibilities for the basement. For example, it is possible to prepare a proper genoise or use some cookies. In this case, I prepared a kind of sponge cake basement.

Separate the white/yellow parts of the eggs. Beat the white eggs untill solid. In another bowl, mix the yellow part of the eggs with the suggar. Add the some vanilla extract to give some nice taste and the baking powder. While mixing, add the flower little by little to get a nice composition. Add a little of the solid white eggs to the composition and mix it. Finally Add all the rest of the white solid eggs and mix kindly.

Bake in the cake pan you will use for the all cake at 180°C for about 15minutes (check with a knife to know the exact time).

Mousse:

In a mixer or a blender, put the fruits, 30g of sugar and the lemon juice. Mix this well untill you get a nice puree.

Let the gelatin sheets rest in cold water for about 10minutes. In a saucepan, heat up some fruit mix and add the gelatin sheets. Mix well untill the gelatin has dissolved and add the rest of fruits puree. Mix well and let cool down a little.

Whip the fresh cream untill it becomes solid (take care to not do butter!!! stop before it becomes yellowish).

(To easily whip the fresh cream, you can put the bowl and the fresh cream in the freezer for about 20minutes)

Add the fruits and gelatin puree to the whip cream and mix gently to get an homogeneous cream.

The best is to use a cake pan which side and bottom can be separated. Place the basement in the cake pan and cover with the mousse. Make it flatten on the top.

Cover:

The idea here is to make your cake look nice (really?!?)... So, any good idea is probably possible.

I usually use a few spoon of strawberry jam (blueberry jam is also a good combination with the strawberry mousse) that I heat up in a pan with some water. Let it cool down a little and add the softened gelatin sheets.

Pour this preparation on your mousse (be sure that the mousse has been cooled down for 30min and that the preparation you pour on it is not hot or you will end up by creating some gelly stalactites in your mousse which can be artistic, but maybe not what you wanna do). Let your cake in the refrigerator for about 6hours so that your mousse get some nice consistency.

Banana Chocolate Bavarois Recipe by zoridream

Ingredients

Crust:

150 gr. crushed chocolate cookies

50gr. melted butter

Banana bavarois:

200 ml. whipping cream, whipped

1 banana, large

juice of 1/2 lemon

2 leafs of unflavored gelatin

200 ml. water

100 gr. white sugar

Chocolate bavarois:

150 gr. dark chocolate, melted

200 ml. whipping cream, whipped

2 leafs of unflavored gelatin

20 ml warm water

garnish:

1/2 banana, sliced

juice of 1/2 lemon

a handful of chopped walnuts

100gr. melted chocolate

How to make Banana Chocolate Bavarois

Cover a medium size round pan with a plastic foil, cover evenly the sides of the pan taking cake that the foil comes out of the pan. Combine the crushed cookies with the melted butter. Pour in the prepared pan and cover the entire bottom with the back of a glass. Pour in the refrigerator.

Pour the banana and the lemon juice into the blender and blend to reduce it in pure. Pour the gelatin leafs with 2 tbsp water in a small bowl. Pour the water with the sugar into a deep and heavy saucepan and bring to boil on a high heat, cook until the sugar melts. Add drained gelatin leafs and stir until the gelatin melts too. Stir in the banana pure. Stir in the whipped whipping cream. Pour this mixture over the crust and keep in refrigerator about 1 hour.

Prepare the chocolate bavarois: Pour the gelatin leafs in a small bowl with water. After 2 minutes dry it and combine with 20 ml of warm water. Stir until dissolves. Stir in the whipped whipping cream and add the melted chocolate. Pour this chocolate mixture over the banana mixture into the pan. Refrigerate overnight.

Before serving, remove the Bavarois from the pan by taking it with the plastic foil that comes out the pan. Very carefuly remove the foil and transfer the bavarois onto a serving plate. Slace the half banana and sprinkle with the juice of half lemon to prevent of browning. Cover the top of the bavarois with melted chocolate, the banana slices and a handful of chopped walnuts. Slice and serve!

Videos:

Strawberry Bavarois

Caramel Bavarain Cream Pudding - Part 1

Caramel Bavarain Cream Pudding - Part 2

More Pics:

Strawberry Bavarois by zoyachubby

Matcha bavarois@Jonathan's by jetalone

Bavarois a la fraise by meshmar2

Tutti Frutty Bavarois by zoyachubby

Bavarois van aardbei by Lec

bavarois / ババロア by Kanko*

Bavaroise van witte chocolade met mangocoulis en exotisch fruit by pieterjanviaene

Apple Galette

2010-02-03T09:37:00.000-08:00

Apple Galette is a simpler version of apple pie but just as delicious, it has a sort of rustic feel to it and I think you are going to like it.

After this small gallery you will find a Mini Apple Galette recipe and a video

Photo by karenandbrademerson

Photo by by Ozchin

Vegan Apple Cheddar Galette by Veganbaking.net

Photo by Ms. President

Mini Apple Galette Recipe

Ingredients

Makes 6 mini galettes

1/2 sheet of frozen puff pastry
1 Granny Smith apple
Cinnamon
Sugar

For glaze (optional) - Strawberry Jam - Water

How to make Mini Apple Galette:

Surprisingly...they are quite yummy :) I use strawberry jam to glaze ('coz that's what i have in the fridge), but feel free to use other fruit jams (blueberry will be nice....)

Preheat the oven to 200 C
Using cookie cutter, cut thte pastry into small discs.
Prick the pastry discs with forks.
Remove the skin from the apple and slice into thin slices.
Arrange the apples on the pastry discs, sprinkle with the cinnamon and sugar.
Bake till the pastry is golden brown (about 5 - 8 min)
To prepare the glaze, just heat up the jam with a little bit of water to thin the consistency a bit and brush all over the galette.

------------------------------------

How to Make Apple Galette - CHOW video

Bonus: Fruit Galettes:

Chocolat Liegeois is chocolate, whipped cream and ice cream goodness.

2009-12-11T08:56:00.000-08:00

Photo by Jérémy Couture

Chocolat Liegeois is a hot cocoa, whipped cream and ice cream drink, also known as Crème viennoise, Viennesse Cream and Chocolate Liege.

Recpe via Google translation here.

Saint-Honoré Cake

2009-12-09T08:39:00.000-08:00

Saint-Honoré is a cake made with puff pastry, patte a choux, caramel, creme chiboust and whipped cream, we will talk about it's history, and preparation, after this pic:

Photo by by maiptitfleur

This cake was created to honor the patron sant of french bakers Saint Honoré by chef Chiboust in 1846.

Saint Honoré giving bread to the mases.

Photo from http://santiebeati.it

What makes this cake different is the creme Chiboust also known creme Saint Honore wich is a fancier version of pastry cream.

Everybody has their favorite way of making it, in this image you can see a basket shaped Saint-Honoré in the making:

Photo by Javi Vte Rejas

The Following pic ilustrates perfectly how a Saint-Honoré Cake is assembled, on the bottom the puff pastry base holding the Chiboust cream and on the sides choux with caramel:

mini mille-feuilles and Saint-Honoré by T.M.O.F.

Recipe:

Gateau St. Honore recipe at foodnetwork

Palmier, or The two Ingredient Cookie.

2009-11-24T09:37:00.000-08:00

Image by foooooey

Yep, thats right, Palmiers are just puff pastry rolled with sugar, they are simple yet genius.

All you need is a quality puff pastry made only with butter and sugar:

Puff pastry by balise42

They are called Palmiers (Palm in french) because their shape reminds you of palm leaves:

Photo by Zigar

Video
How to make Palmiers:

Recipe

Sweet Palmiers Recipe at Epicurious

Quick Look: Paris Brest

2009-11-19T15:23:00.000-08:00

Photo by zoyachubby

This delicious dessert was created to celebrate the bicycle race between Paris and Brest.

Photo by fuzzytnth3

The ring shape is to meant to simply represent a bicycle wheel:

Photo by yoppy

Recipe:
Hazelnut Paris-Brest

Vacherin

2009-11-18T17:24:00.000-08:00

Vacherin is a dessert made with meringue filled with whipped cream, fruits, and sometimes with ice cream, there are two basic ways you can make it, by stacking rings of meringue so the can be used like a bowl for ice cream , or by alternating layers of meringue and filling them with whipped cream and strawberries or raspberries.

For recipes you can go here:

Frozen Vacherin Torte with Rhubarb Cream and Strawberries

Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce

Chocolate and Vanilla Vacherin

Photo by Tom Mascardo

For a Special Ocasion Try Croquembouche

2009-11-09T17:55:00.000-08:00

Photo by Eric Baker

A crunchy cake made of pastry filled profiteroles covered in caramel, Croquembouche is a mouth watering creation, why not give it a try.

Photo by yajico

Chef Armstrong Shows us how to make Croquembouche:

Photo by carabou

Link:

Gale Gand Croquembouche Recipe

Pots de Creme

2009-10-15T07:16:00.000-07:00

Photo by inuyaki.com

Do you like custard, well I do, and Pots de Creme is exactly that, the only difference is that it is served in a pot, oh and also, it is the most delicious custard ever.

Photo by synaethesia

Pots de Creme history

The history of Pots de Creme is basically the history of custard which goes back hundreds of years to the middle ages, you can read more about it in wisegeek.

Photo by Big Blue Ocean

There are plenty of different flavors of Pots de creme for example this great looking Butterscotch pot de creme with toast foam:

Photo by synaethesia

But not only is it great by its own, it's fantastic with other desserts, you can see it here with a Rose sorbet, Walnut Ice Cream, and a brownie:

Photo by Charles Haynes

Chocolate is one of the most popular flavors of Pots de Creme:

Photo by Charles Haynes

Videos:

More recipes:

Chocolate Espresso Pots de Crème Recipe at Epicurious.com

Cooks.com - Recipes - Pots De Creme

Chocolate Pots de Creme Recipe : Gale Gand

Recipe of the Day: Vanilla Pots de Crème

Chai Pots de Crème Recipe at Epicurious.com

Île Flottante (Floating Island)

2009-10-14T08:18:00.000-07:00

Photo by Meg Zimbeck

Crème anglaise and meringue in a bowl, that's an Île Flottante (Flating island), this dessert is so good that it has been adapted and recreated in many forms, in different countries (if you go to Hungary don't forget to ask for the Madártej), as usual recipes and more, next.

Recipe by kimmallari

" Ingredients

Custard: - 1 C cream + 1 C milk (or 2 C half & half) - 4 beaten egg yolks - 1/2 C white sugar - 1 T flour - 1/8 t salt - 1/4 t pure vanilla extract

Meringue: - 4 egg whites, room temperature (for BETTER meringue) - 1/8 t salt - 1/4 t cream of tartar - 1 t pure vanilla extract - 1 C white sugar

In a sauce pan, scald (just below boiling point) the milk & cream or half & half.

In a bowl, beat the yolks. Then add the sugar, flour & salt. Beat the mixture until well fluffy and well combined.

Little by little, pour the heated cream in the egg mixture. Be careful not to scramble the eggs. Do not pour in the heated cream all at once. After each addition, whisk thoroughly.

Transfer the mixture into a sauce pan and on low heat, stir continuously until the sauce becomes thick and covers the back of a wooden spoon.

Add the vanilla. Store in a container and cover the surface with wax paper. Let it cool in the fridge.

Butter a large ramekin or 6 small ramekins (or any baking mold). Coat the surface with sugar.

Preheat oven at 350 dF.

Make sure that the egg whites are at room temperature. Beat the egg whites until fluffy, add the salt & cream of tartar. Beat for a couple of minutes until it forms soft peaks.

Gradually add the white sugar, beating after each addition. Continue beating until the peaks become stiff, but do not overbeat.

Fold in vanilla.

Fill the ramekins with the egg white mixture and bake in the oven until the outside is golden and cake tester comes out clean.

Immediately unmold the meringues and set aside.

Quickly prepare the caramel sauce:

In a pan, heat up 1/4 C white sugar until it melts and turns into ruby red color. Super carefully, (little by little) pour 3 T hot H20, stirring continuously after each addition and continue to heat the caramel until syrupy.

***The caramel sauce is optional.

To plate, put a good amount of the custard sauce in a dessert bowl. Place a meringue on top. Drizzle with caramel sauce. Bon apetit! "

Videos:

Chocolate Floating Island:

Iles Flottantes au Chocolat

Craving a chocolate dessert ? , try Eclairs.

2009-10-12T09:02:00.000-07:00

Photo by christyxcore

Eclairs are just long profiteroles made from patte a choux (you can find the recipe here), covered with chocolate and filled with pastry cream or other fillings.

If done well, they can be both delicious and elegant, try for yourself with this recipe:

More recipes here:
Chocolate Glazed Mini Éclairs with Peanut Butter Cream

Cooking School: Pastry Cream and Mini Eclairs

Madeleines

2009-10-07T17:51:00.000-07:00

by yoshimov

The history of Madeleines is not very clear, you can read about it in wikipedia, if you want, but one thing is for certain, they are one of the most famous french creations in the world.

Here are amazing pics an after that you'll find a couple of great recipes:

by superturtle

by foodistablog

by yomi955

Madeleines Recipe by yehting

Ingredients

makes 24

100g (3/4 cup) cake flour
100g (1/4 cup + 3 tbsp) sugar
2 eggs
120g (1 stick) butter, melted
few drops of vanilla extract

It's good for tea time or late night snack. This is very light, so be careful don't eat too much at a time~ (haha)

Beat eggs, then add sugar into the bowl, use hand mixer on low speed, mix until fluffy.
Mix flour with the egg-sugar mixture, then add butter and vanilla extract, mixing just enough to incorporate.
Pour batter into mini muffin pan, fill 3/4 full. In preheated oven 325 degrees F, bake for 12-15 minutes. Let it cool on the wire rack then serve.

Video Recipe:

tropezienne

2009-09-30T09:04:00.000-07:00

Created by Alexandre Micka in St. Tropez, Tarte Tropézienne is a simple, yet elegant creation.

Tarte Tropézienne consists of a light brioche filled with pastry cream, if it sound easy, it's because it is, but it requires attention to detail and the ingredients should be precisely measured.

Take a look:

Tropezienne
from telepathicgeorge

Tropezienne tart recipe:
http://www.beyond.fr/food/tartetropezien.html

Tropezienne tart / Tarte Tropézienne Video Recipe:

Basics: Pâte à choux

2009-09-17T07:41:00.000-07:00

Zeppole di San Giuseppe
from Rubber Slippers In Italy

Pâte à choux is such an easy and fun way to impress your guests, just like any other french desserts Pâte à choux is extremly versatile plus it can be used to create savory dishes too.

Invented in italy by chef Panterelly and perfected in france Pâte à choux is used to make profiteroles, eclaires, etc.

As usual Pâte à choux is a very simple recipe, but you do need to take a few things into considaration:

-When it's done, make shure it's golden brown other wise it may collapse.
-To prevent it from collapsing it's recommended to leave the Pâte à choux in the oven with the door open a little so it cools off slowly.
-If you end up with collapsed Pâte à choux, pop them back in the oven, most of the times it will rise again.

Quick recipe:
How To Make Pâté A Choux

Pate a choux
from WayTru

In Depth info:

Good Eats S6E10P1: Choux Shine

Good Eats S6E10P2: Choux Shine

Buche de Noel

2009-01-13T09:10:00.000-08:00

Buche de noel is the personification of all things Christmas, is fun and delicious.

Typically served in France and Quebec Buche de noel uses basic ingredients, its' just a roll of many delicious things, you cant go wrong with it.

The main two things you need is genoise and a chocolate butter cream, that's it, you can also use powder sugar for snow, and my favorite: marshmallow mushrooms.

I found a great video recipe that is quite comprehensive and a few links for more info and recipes at the end, also a gallery to inspire you as usual.

Recipe:

Gallery:

Bûche de Noël by yancy9a

white Buche de Noel by [puamelia]

Bûche de Noël by Kelly Sue

Buche de Noel by carabou

Bûche de Noël 1 by masatsu

Bûche de Noël by Kelly Sue

Bûche de Noël by fonticulus

Bûche de Noël by nerdcoregirl

Bûche de Noël by nerdcoregirl

Bûche de Noël @ Wikipedia
Bûche de Noël recipe
Maple Walnut Bûche de Noël recipe
Bûche de Noël recipe Food Network

soufflés

2009-01-13T09:00:00.000-08:00

Soufflé is one of the most recognizable french food inventions, it is very simple to prepare, but of course soufflé has a reputation of being difficult, but it is not, just make sure to pay full attention when you bake it and serve immediately, because they tend to fall rather quickly, but even if they do they'll still taste great, so don't worry and go for it.

5 Soufflé Recipes:

Chocolate Souffle

Ingredients

-1/3 cup sugar plus additional for sprinkling

-5 oz bittersweet chocolate (not unsweetened), chopped (141 gr)

-3 large egg yolks at room temperature

-6 large egg whites

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). 5. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

recipe by yenic

Pear Soufflè

Ingredients

4 large and not very mature pears
1 egg separated
1 tbsp butter, softened
50 gr. brown sugar
1 tsp pear flavored liqueur (or lemon flavored )
1 tbsp cornstarch
1 tsp pure vanilla extract
ground cinnamon
1 tbsp raisins
a handful of chopped nuts
confectioners' sugar

Preheat oven to 375°F.
Cut the pears in half and remove the seeds. Using a teaspoon, remove the center of the fruit and pour it into a dish. Mush it with a fork or blend it with the food processor, add the liqueur and whisk, set aside.
In a mixing bowl beat the butter with the sugar until creamy. Add the egg yolk and whisk. Add the cornstarch, the pure vanilla extract, the raisins and the nuts. Stir to combine and add the pear pure.
Beat the egg white until very stiff, then add it to the pear mixture very carefully. Fill the pears with this mixture, sprinkle with cinnamon and pour into the preheated oven. Bake about 30-35 minutes. The top of the soufflè will be dark brown. Remove from the oven and chill about 5-6 minutes. Pour into a serving dishes, dust with confectioners' sugar and serve.

Recipe by zoridream

Carrot Soufflè

Ingredients

80gr. all-purpose flour
80gr. white sugar
2 eggs, separated
30 gr. butter, melted
1 large carrot, peeled and grated

for decorating:

2 carrots
1 tsp butter
1 tbsp white sugar
some fresh parsley
confectioners' sugar

Preheat oven to 180°C. Lightly grease 6 souffle dishes. Beat the egg whites until stiff. In a large mixing bowl beat the egg yolks with the sugar until mixture is fluffy and white in color. Add half of the beaten egg whites and stir carefully. Sift the flour upon the mixture and let it fall into the bowl with the mixture like a "rain". Stir to combine. Add the melted butter and the remaining egg whites. Do not over mix. Add the grated carrot. Pour into the prepared dishes and bake about 20 - 25 minutes.
Meanwhile, combine the butter, the sugar, the carrots and 400ml water in a deep saucepan, bring to a boil and cook at high medium heat until carrots are tender. Dry the carrots and allow to cool. Wash and dry the parsley leafs.
Garnish the each souffle with half carrot, parsley leafs and dust with confectioners' sugar.

Recipe by zoridream

Souffle Cheesecake - Green Tea Swirl

Ingredients

300g Cream Cheese
50ml Milk
90g Sugar
3 Egg Yolks
30g Corn Starch
3tbs Lemon / Lime Juice
1tbs Cointreau (optional)
3 Egg Whites
Green Tea Powder

Optional : I use left-over sponge cake as the base, you can also use crushed biscuits, or even sponge fingers. Of course you don't have to use bases, they will work fine without.

Prep work :

To make life easier, I beat the egg whites + half of the sugar first before I do the rest (as we all know, everything must be clean and dry or they'll act up!). Whip them up until they just form soft peaks.

How to Make :

Cream the cream cheese, and add in the milk. Mix well.
Mix in half the sugar.
Add in the egg yolks, one by one and mix well at each addition.
Mix in the corn flour (try not too overbeat)
Add in the lemon juice & Cointreau.
With a metal spoon (metal keeps the air bubbles intact) mix in a little bit of the whipped egg whites, mix thoroughly (no need to be careful at this point , as this will actually make adding the rest of the whites easier).
Add in the remainder of the whites, mix in lightly (cutting & folding action time !) but quickly. Don't over-mix.
Take a table spoonful of the mixture and mix in green tea powder. Set aside.
Press your base (sponge, etc) onto the bottom, then pour the cream cheese mixture on top.
Make dots on top with the green tea mixture, and do some swirls, etc.
Place into 180 C oven ( I forgot to time the baking time :P If you use a mini ring like I did, bake until cracks forms. Ideally you would wait until it's slightly golden on top, but tiny cakes will be dried out by then).

I found that if you leave the cakes to cool slightly in the oven (switched off), the cake doesn't collapse as much ^_^

Recipe by monica

Sweet Corn Souffle

Ingredients

½ c melted butter 2 lightly beaten eggs 1 8.5 oz package of Jiffy cornbread mix 1 can of whole kernel corn 1 can of cream-style corn 1 c. sour cream.

Inspired by A Love Affair with Southern Cooking and the Semi-Ho

Preheat oven to 350.

In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.

Pour into a lightly greased 9x9" baking pan.

Bake for 45 minutes.

Photo Gallery:

Chocolate Souffle - Max Brenner by avlxyz

Souffle aux Pommes et Calvados by donut

Chocolate Souffle by The Marmot

Grand Marnier souffle by donut

Sunday Soufflé by St0rmz

Grand Marnier Souffle by Tom Mascardo

Celebrity Infinity. Food. Souffle by Tom Mascardo

Souffle au chocolate - Bistro Vue by avlxyz

Japanese Souffle Cheesecake by foodistablog

Video: Sexy Souffle Recipe

Further Reading:

soufflé @ Wikipedia
Banana Soufflé
Nigel Slater on how to make the perfect soufflé
Sweet Potato Soufflé
Iced Lime Soufflé with Poppyseeds
Eggland’s Best Caramel Ginger Soufflé
Classic Cheese Soufflé
Double-Baked Three-Cheese Soufflés

Frangipane: add almond flavor to your desserts.

2009-01-13T08:46:00.000-08:00

almonds.JPG by Greencolander

Frangipane is just an almond cream you can use in tarts, cakes, pastries, anything sweet really.

French desserts are really easy if you master the basics, and learning how to make a proper frangipane will help you make many desserts or come up with your own, the plus side is that since frangipane is not really common, like pastry cream, people will be impressed and they'll ask you for the recipe.

Recipe:

MaryJose's Recipe: Frangipane

Frangipane Fruit Tart - Thanksgiving Specials

Frangipane links:

Frangipane Wikipedia entry
Apple Frangipane Tart
Rhubarb Tartlets

What is Clafoutis ?

2009-01-09T09:25:00.000-08:00

The concept is really simple, but the result is incredible bake fruit in batter and that's it, sounds simple?, well, it is.

Clafoutis especifically is made with cherries if you use another friut like apple or cranberry it's called "flognarde".

Here's the recipe:

Clafoutis aux cerises:

Ingredients

fresh cherries (about 200g);
100g of sugar;
60g of all-purpose flour;
3 eggs;
1/2 vanilla pod;
300ml of milk;
1 tbsp of brandy (I used a tbsp of vanilla flavoured vodka!!!);
icing sugar;
a pinch of salt.
butter for greasing the pan.

Preheat the oven to 180 degrees and grease a round baking pan.

Beat the egg whites with a pinch of salt until get firm peaks... add the yolks, sugar and vanilla seeds (splitting the vanilla pod in half lengthwise with a sharp knife and scraping seeds from pod) and continue beating until the mixture is bubbly and homogeneous.

Then add the flour and trickle the milk slowly ... without stop beating it!

Finally add the brandy.

Place the washed and cleaned fresh cherries (with their pits) in the round baking pan and, carefully, pour the mixture onto them.

Bake (180 degrees) for about 30 min.

Dust the clafoutis with icing sugar and serve tepid!

Recipe by gingerslice

Gallery:

clafoutis aux framboises 2 by bloggyboulga

桃のクラフティ / clafoutis of peach by yomi955

Clafoutis aux cerises by e900

DSCF0594 by daveyll

fig clafoutis by nyaa_birdies_perch

Clafouti by .Larry Page

Clafoutis aux pommes by Sunfox

clafoutis aux framboises by bloggyboulga

pedaling dessert by hive

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu

Video

French Cherry Custard - Cherry Clafouti

Video Recipe: Fig Clafoutis

NYTimes.com - Clementine Clafoutis

galettes des rois (King cake)

2009-01-08T08:29:00.000-08:00

King's cake is a tradition that is celebrated all around the world, originated in france many centuries ago. To celebrate the Epiphany this cake is offered to family and friends which contains a figurine, which in france can take many forms called "feves".

In France the tradition ins more or less as follows:

A pastry cake, filled with almond cream called frangipane contains a plastic figurine, many people collect these because of the variety and imagination in their creation.
The children of the family hide underneath the table and call the name of the person to cut their piece of the cake, the one that finds the figurine is named King and gets to use a paper crown and then names its king or queen.

The Brioche or Gâteau des Rois de Rois is served in the northern parts of France and in the southern parts of France the "gallete de rois" is served

To tell you the truth this sound really fun and both cakes tastes incredible, if you want to try it here's the recipe and some photos to inspire you.

Video Recipe:

Gallery:

Pithiviers or Galette des Rois, Third Attemptby foéÖþoooey

Pithiviers or Galette des Rois by foéÖþoooey

Pithiviers or Galette des Rois, Third Attemptby foéÖþoooey

Not a UFO, a Pithiviers or Galette des Rois (Unbaked), Second Attempt by foéÖþoooey

Galette des rois Pirates des Caraïbes by Stéfan

L'Epiphanie by Rhian vK

DSC07292 by acme

Galette des Rois maison !by Gaël Chardon

Feves:

Fèves - Cinq fois la même ! by Stéfan

Macaron, photos and video recipes

2009-01-07T13:43:00.000-08:00

Macaron might be the greatest almond pastry ever, they look good and taste even better, a staple of french pastry, that is full of color and flavor, and the best part is, they are really easy to prepare.

ume? dunno by jslander

Macaron Definition.

From Wikipedia, the free encyclopedia:
Not to be confused with Macron, Macaroon, or Macaroni.
Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. Macarons are not to be confused with macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made with coconut. Some claim that the original macarons would have been invented in Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Wiki.

More info:
Introduction to French Macarons

Video Recipe:

Peanut Macarons

Bonus Videos:

japan systems machine macarons

Masterchef: The Professionals 2.Contestants Prepare Macaron

More Recipes:

How to Make Macarons
Laduree chocolate macarons

Photo Gallery:

macarons at paulette beverly hills by whorange

Lots of piped macarons by joyosity

Pistachio out front by jslander

Round up - minus 1 by jslander

ume? dunno by jslander

Macarons floraux by Shamanyx

Peppermint macarons with peppermint chocolate ganache by joyosity

PAMA Macarons by cchen

Macarons by Antoaneta

macarons (pierre herme) by Simon Goldenberg

macarons by tannazie

macarons. by nora/sskizo

cone of macarons by Jef Poskanzer

Tarte Tatin Exlained, Plus Recipes.

2008-12-17T09:14:00.000-08:00

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898.

The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day.

She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.

The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim's of Paris.

Tarte Tatin has to be made with firm dessert apples: cooking apples will not do as they mulch down into a purée. In North America, Tarte Tatin is typically made with Golden Delicious apples, which are not the type used for American-style apple pie. Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion. Wiki.

Recipes:

Apple Tarte Tatin

Ingredients

1 stick unsalted butter

1 egg, lightly beaten

2 tablespoons cold water

1 pinch salt

1 2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:

1/2 stick unsalted butter

3/4 cup sugar 10 apples (recommended: Granny Smiths or Reine de reinette)

2 tablespoons sugar, for sprinkling

Preheat oven to 400 degrees F.

To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic. Stop the mixer before the dough turns into a ball.

Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.

Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples. Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin. Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

(Recipe by syntax606 )

Brandied Pear Tarte Tatin

INGREDIENTS:

* 3 or 4 ripe pears, peeled
* 3 Tbsp. unsalted butter (i like to use sweet cream butter)
* 1/4 cup sugar ( white or brown sugar)
* 1/4 tsp cinnamon
* 1 Tbsp. brandy (optional)
* 1 sheet of frozen puff pastry, defrosted
* 1 egg, beaten

DIRECTIONS:

* Preheat oven to 400 degrees.
* Place the rim of your metal pan over the puff pastry and cut the dough to fit its circular shape.
* Halve the pears lengthwise, remove seeds and slice into wedge shapes.
* Melt butter in frying pan on medium-high heat.
* Stir in the brandy, sugar and cinnamon.
* Arrange pear slices on the bottom (try not to overlap them too much).
* Cook the pears for about 10-15 minutes, or until the pears have carmelized and the sugar becomes dark and syrupy.
* Take pan off the heat and place the puff pastry sheet over the pears, tucking the edges down the sides.
* Make a few small holes in the center using a fork or a knife.
* Brush the surface with the beaten egg.
* Then place the whole pan in oven for about 20-25 minutes, until the pastry is crisp and golden brown.
* Allow the pan to cool on a flat surface.
* When cool, put a plate over the pan and then flip the pan upside down so that the pastry is on the bottom.

I like to serve this dish with a good, quality Vanilla Bean ice cream...

Recipe by Morgan's Menu!

More recipes:
Cheerful Mango Tarte Tatin
Peach Tarte Tatin
Pineapple tarte tatin

france tarte tatin part 1:

france tarte tatin part 2:

Apricot tarte tatin:

Photo Gallery:

Tarte Tatin - Laurent, Chadstone by avlxyz

Pear Tarte Tatin by meknits

Tarte Tatin by morbuto

Tarte Tatin Before Baking by yashima

Tarte Tatin After Baking by yashima

Mango tarte tatin with passionfruit coulis by synaethesia

Tarte Tatin - Les Boucheries Parisiennes by avlxyz

Tarte tatin aux abricots by kochtopf

Tarte Tatin by Merle ja Joonas

Le Gamin by Mamoritai

Tarte Tatin by Merle ja Joonas

dsc_1605.jpg by morbuto

Vietnamese dinner&French desserts, 23.01.08 by cocoinzenl

tarte tatin by stu_spivack

Tarte Tatin #2 by yashima

tarte tatin @ le petit zinc #2 by ayustety

Tarte tatin by Rhian vK

Pear Tarte Tatin with Saffron and Honey Ice Cream - Oyster Little Bourke by avlxyz

Dessert Photography: The best Creme Brulee Pics.

2008-11-25T08:19:00.000-08:00

When it comes to desserts the flavor is really important, but also the presentation, if you don't like what you see you probably won't eat it, sometimes to capture that in an image can be difficult, but if you do, you get an something that inspires you and makes you a little hungry, food photography is an art and here are some of the best creme brulee photos :

Jasmine green tea crème brulée with raspberries

Photo by gierszewski

Creme Brulee @パティスティ-リヨン

Photo by MR+G

Creme brulee in the oven

Photos by star5112

Russo's Creme Brulee

Photo by edseloh

Genmai Tea Creme Brulée

Photo by jasonlam

Banana and strawberry Crème Brûlée

Photo by Tighten up!

Reception crème brûlée

Photo by mroach

Chestnut creme brulee - Bistro Vue

Photo by avlxyz

Photo by surekat

Creme Brulee Sampler

Photo by sanctumsolitude

Crème brûlée

Photo by mwri

Creme Brulee

Photo by ajagendorf25

Caramelising the Creme Brulee

Photo by Scoro

frozen creme brulee

Photo by stu_spivack

milk chocolate creme brulee

Photo by stu_spivack

Commander's Palace Fleur de Lis Creme Brulee

Photo by ExperienceLA

Goat Cheese Creme Brulee

Photo by Zesmerelda

Creme Brulee

Photo by Seabamirum

creme brulee

Photo by stu_spivack

Decadence

Photo by bensonkua

Creme Brulee

Photo by Charles Haynes

mega macaroon with a creme brulee insert

Photo by woohooitsallie

Laser etching creme brule

Photos by dumbledad

Creme brulee

Photo by karen.fromthelbc

Homemade creme brulee

Photo by gomattolson

Photo by AtOMiCNebula

Basics: How to Make Crepes.

2008-06-04T09:41:00.000-07:00

What is it?
A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled."Wiki.

A different Crepe
There a many types of crepes but mainly they fall under two categories : Crepe Sucrèe or Crepe fine sucrèe (dessert crepe) which is a crepe of a thin and delicate texture.
The other main type of crepe is the crepe entrèe (also known as crepe salèe) which is used for any dish other than desserts, they tend to be thicker and of course, salty rather than sweet.

Basic Dessert Crepe Recipe (crepe sucrèe)

3/4 cup milk
3/4 cup cold water
3 egg yolks
1 tb granulated sugar
1 1/2 cups sifted all purpose flour
5 tb melted butter

Preparation:
Blend all the ingredients until there are no visible bits of flour or lumps. ( you can use a blender, food processor or a hand held blender) and let it rest in the fridge for about 2 hours.

To make the crepe you need either a crepe pan, skillet or an omelet pan:
Grease the pan with butter or oil with a brush or a napkin.

Heat it until it starts to smoke then immediately remove it from the heat an pour about 1/4 cup of your batter making sure it covers the whole bottom by moving the pan, return it to the heat for about 1 minite or a minute an a half.

Lift the edges of the crepe with a spatula and then turn it gently with your fingers or flip it with the pan like a pancake, let it cook for about 30 seconds and you are done.

Tips:
The first batch of crepes is for practice so you can judge if the batter is okay and the pan is at an ideal temperature. So make sure you practice (and experiment a little bit) until you are happy with the results.

Videos:

This is how they make a crepe in Paris.

Images By santanartist and jsc*

Le Matin de Paris Korean-style French bakery

2008-05-08T12:37:00.000-07:00

I just found a great review of a Korean-style french bakery that also makes french desserts, and is called Le Matin de Paris (morning of Paris):

"Le Matin de Paris is a Korean-style French bakery in Annandale, VA. The bakery is decorated in bold yellows and blues, evocative of a French country home. Now imagine taking the quaint charming colors, and giving the decor a modern face-lift. Voila, you have LeMatin de Paris, charming and cozy yet sophisticated and young at the same time. This is a great place for a first date, or second, or third… It’s generally pretty quiet, so it’s also good for catching up with friends or casual meetings."

Le Matin de Paris is located in 7236 Little River Turnpike, Annandale, VA
Site:http://www.morningofparis.com/

Link: DC Flavors Le Matin de Paris

French Desserts basics: how to make genoise (light spongecake)

2008-05-06T13:47:00.000-07:00

French desserts basics: how to make genoise (light spongecake)

Genoise is very important in french desserts it is a kind of spongecake that does not use any baking powder to leaven, it only uses the air that is created when you mix the ingredients, it's really easy to make but it is recommended that you learn to make a really good genoise before you can attempt to make more complicated desserts because it is the basis for so many of them, like layer cakes, roll cakes, ladyfingers and many others.

This is a dry kind of cake typically and is perfect to be soaked in syrups creams liqueur etc.

Next is the recipe and a video of the whole process.

Basic Genoise recipe:

4 Eggs
225 grams Sifted Flour
125 grams sugar

Place a bowl with the eggs and sugar in a "bain marie" ( the bowl placed on a pot with hot water, be careful that the temperature of the eggs only is warm if not they are going to cook)
Beat it with an electric mixer until it turns pale yellow.
Add the flour and mix it slowly with a spatula in circular folding motion.
Line a 8 inch cake pan with parchment paper and grease it very well.
Pour the batter into the pan.
Bake at 350º F for about 25 minutes or until the top is golden brown.

There are also variations to this recipe:

Genoise with butter recipe

8 eggs
1 cup sugar
3 1/2 cups flour
1/2 cup melted butter
1 teaspoon of vanilla extract

Same procedure as above only add the melted butter an vanilla at the end.

And here's the video enjoy:

Make the best French desserts with Valrhona luxury chocolate

2008-04-28T17:56:00.000-07:00

Make the best French desserts with Valrhona luxury chocolate

French desserts are known for their great taste and one of the reasons is that they use the best ingredients, if the dessert you are making needs chocolate, Valrhona is one of the best choices for you.

From the Wikipedia: "Valrhona focuses mainly on top-quality luxury chocolate marketed for professional as well as for private consumption. The product line includes chocolate confectionery, plain and flavored chocolate bars and bulk chocolate in bars or pellets. Valrhona is currently the only company in the world that produces vintage chocolate made from beans of a single year's harvest from a specific plantation."

For most recipes all you need is Chocolate bars and Cocoa Powder.

Chocolate bars:

Cocoa Powder:

Do you like any particular brand of luxury chocolate?
Leave your comments.

French Desserts Basics: How to make Ganache.

2008-04-28T17:46:00.000-07:00

Ganache (a chocolate cream) is a really important part of french desserts and is really versatile it is used in icings, glaze and truffles.
I will only give you the recipe for the most basic type of ganache that is best for icing a cake.

Ganache recipe:
1 cup of Creme Fraiche (fresh cream):

300 grams of Dark chocolate.

1. Chop the chocolate really finely and place it in a bowl
2. In a saucepan bring the cream to a light boil.
3. Pour down the hot cream into the chocolate.
4. Mix them until completely blended.

When it has cooled down a bit you can use it to ice a cake.

Tips:
- The flavor of the ganache depends on the quality of the chocolate, use the best chocolate you can find.
- If you can't find creme fraiche, use any heavy cream.

Famous French desserts

2008-04-11T09:52:00.000-07:00

French food is famous all over the world especially french desserts:

French desserts are a perfect way to top of a delicious French meal. Rich and luscious, French desserts are another famous part of French food. Crème brulée is one of the most well known French desserts. However, delicious treats like chocolate mousse and tarte tartin are also popular. After you have tasted a French dessert, you will understand why they are famous not only in France, but throughout the world.

Crème brulée

Tarte Tatin

Link: Famous French food

photos by sanctumsolitude
and avlxyz

bakeries vs pâtisseries

2008-04-08T09:05:00.000-07:00

Are you sometimes disappointed of the desserts you buy from a bakery maybe it's time you try authentic french desserts in a pâtisserie.

Photo by Thomas Duchnicki

A lot of bakeries are just that -- bakeries and not pâtisseries (A bakery specializing in French pastry) with a trained pâtissier (pastry chef) making his or her own pastries. Do you think any one can make really good french desserts or only a pâtissier ?

Link: Indulging

French Desserts in Jamaica

2008-04-08T08:42:00.000-07:00

French desserts are truly great but where or to whom do they belong?

The elegant an pricey french restaurant, Europe, food connoisseurs?

What about Jamaica, yes you heard me right there's a french pastry store
that is actually really successful.

Safia Burton from the French culinary institute in New York , opened Pastry Passion Desserterie and Bakery in the Sovereign Centre, Liguanea. Crêpes, frozen custards, snickerdoodles, tiramasu cheesecakes, tipple chocolate brownies; if you have a sweet tooth, it will be satisfied with this delicious array of desserts. Though she has a love for French desserts, that has had to be adjusted for the Jamaican market. The response so far has been overwhelming, the crêpes have been a hit and her black forest cake is one of the top-sellers. She sells up to 15 each day.

is it okay to adjust french desserts to specific markets, what do you think?

French Desserts

Calisson

Crème caramel a french gift to the world.

Dariole

Kouign amann

The Best looking Mousse Gallery Ever

Opera cake

Pain d'epices

Piece Montee

Poire Belle Helene

Petit four, the Mini Dessert.

Petit Fours Recipe by aberweger

Ingredients

How to make Petit Fours

Financier cake, a bar of gold.

Ladurée and the best macarons in the world.

Macarons d'Amiens (or the 16th century macaron)

Pain au chocolat

Pain aux raisins (Raisin Bread)

Teurgoule (rice pudding)

Canelé, baked caramelized custard goodness.

Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island:

Charlotte (great custard cake)

MaryJose's recipe: Charlotte with pears Part1

MaryJose's recipe: Charlotte with pears Part2

Wrestling with Recipes - How to make a "Charlotte"

More Pics:

Beignet, the French Doughnut.

Mille-feuilles, a thousand-leaf pastry.

Bavarois, one of the best cream desserts.

Strawberry Bavarois by stephblog

Ingredients

How to make Strawberry Bavarois

Caramel Bavarain Cream Pudding - Part 1

Caramel Bavarain Cream Pudding - Part 2

Bavarois van aardbei by Lec

bavarois / ババロア by Kanko*

Apple Galette

Mini Apple Galette Recipe

Ingredients

Chocolat Liegeois is chocolate, whipped cream and ice cream goodness.

Saint-Honoré Cake

Gateau St. Honore recipe at foodnetwork

Palmier, or The two Ingredient Cookie.

Quick Look: Paris Brest

Vacherin

For a Special Ocasion Try Croquembouche

Pots de Creme

Chocolate Espresso Pots de Crème Recipe at Epicurious.com

Cooks.com - Recipes - Pots De Creme

Chocolate Pots de Creme Recipe : Gale Gand

Recipe of the Day: Vanilla Pots de Crème

Chai Pots de Crème Recipe at Epicurious.com

Île Flottante (Floating Island)

Recipe by kimmallari

" Ingredients

Craving a chocolate dessert ? , try Eclairs.

Madeleines

Ingredients

makes 24

tropezienne

Tropezienne tart recipe: http://www.beyond.fr/food/tartetropezien.html

Tropezienne tart recipe:

http://www.beyond.fr/food/tartetropezien.html

Tropezienne tart / Tarte Tropézienne Video Recipe:

Basics: Pâte à choux

Buche de Noel

soufflés

Chocolate Souffle

Ingredients

Pear Soufflè

Ingredients

Carrot Soufflè

Ingredients

Souffle Cheesecake - Green Tea Swirl

Ingredients

Sweet Corn Souffle

Ingredients

Video: Sexy Souffle Recipe

Frangipane: add almond flavor to your desserts.

Tropezienne tart recipe:
http://www.beyond.fr/food/tartetropezien.html