French Desserts & Other Bakes:

Master Baking Insanely Delicious Desserts with 41 Recipes!

Anna Goldman

Main Table

Baking Basics

Ingredients

Equipment

Know Your Measurements

French Desserts

Almond Sables

Boozy Chocolate Truffles

Fiadone

Butter Cookies

Buttery Madeleines

Cherry Clafoutis

Chewy Almond Macaroons

Chocolate Éclairs

Chocolate Tart

Classic French Toast With Honey

Crème Brulee

Crème Caramel

Crepes Suzzette

Deep Chocolate Soufflé

Dried Cranberry Pear Clafoutis

Far Breton

Fig Galette

French Apple Tart

French Beignets

French Canneles

French Lemon Tart

Gascon Flan

Gateau Basque

Honey Fig and Goat Cheese Tart

Iles Flottantes

Lemon Cheese Soufflé

Meringues

Mocha Pots De Crème

Red Wine Chocolate Cake:

Mousse Au Chocolat

Orange Apple Terrine

Orange Marmalade Soufflés

Pepin’s Apple Tart

Pistachio Financiers

Port Wine Poached Pears

Pure Chocolate Buche De Noel

Rhubarb Tart

Rustic Pear Galette

Tart Tatin

Tarte Tropezienne

About the Author

Baking Basics

Baking required no introduction. It is one of the oldest and most popular cooking methods known to mankind. These days, pretty much every kitchen has the food ingredients and equipment required to bake some delicious goodies.

Baking is a fairly simple process that can be used to prepare food ranging from simple breads to spectacular confectionery.

Before we jump into the recipes, let us take a look at the ingredients and equipment you will need. If you’re a veteran baker already, feel free to jump straight into the recipes. If you’re a newbie, stick around for a while longer.

Ingredients

In this section we will discuss a few of the most commonly used ingredients in baking recipes.

Butter

Butter has an amazing flavour and texture by itself, and when used in baking recipes, it greatly enhances the flavour and texture of the final product. Unsalted butter is best as it gives you full control over the taste of your recipes.

Milk

Milk is one of the most important ingredients when it comes to baking. It makes the four tender, and also forms the base for quite a few recipes.

Flour

Always sift the flour before you use in a baking recipe. Pretty much every kind of flour out there can be used for baking, but the most popular kind used for making is “All Purpose Flour”. It is easily available, doesn’t cost much, and easy to work with.

“Cake Flour” is another kind of flour that is smoother than all purpose flour. It is great for making cake sponges and other tender & spongy baked recipes.

“Pastry Flour” is another flour which works pretty much like cake flour.

“Self-Rising Flour” is basically all-purpose flour mixed with baking powder. To make your own, mix one teaspoon of baking powder for each cup of flour.

“Rye Flour” is a healthy flour with great nutritional benefits. However, it doesn’t form gluten strands, making it ill-suited for yeasted dough.

“Oat Flour” is loaded with fiber and protein. It is commonly used in healthy baking recipes.

Almond flour, coconut flour, tapioca flour are a few other flours that are used in baking recipes today.

Baking Powder

Baking powder is basically a mixture of baking soda and an acidic component. It is a leavening agent on its own, and doesn’t require addition of an acidic ingredient to do its work.

Hundreds of branks make baking powder, and they are all pretty much the same. Just make sure the baking powder you buy is free of aluminium. Baking powder has a shelf life of about six months, so make sure you use it all before that.

Baking Soda

Baking soda is a leavening agent that requires another acidic ingredient to do its job. It can be stored safely for years.

Yeast

Found commonly in bread, dinner rolls and similar pastries, yeast is a natural leavening agent which does its job by fermenting in the batter or dough, causing a rise in volume by absorbing air.

Sugar

Excess of sugar leads to a spike in blood glycogen levels, and is rightly blamed for many health problems. Eat sugary delights in moderation, and as a side to a healthy balanced diet. Sugar adds texture, sweetness, and moisture to baked recipes, making it an important ingredient in some of the sweet baked goodies. It promotes the growth of yeast in a few of the recipes too.

There are many kinds of sugars available out there, and every recipe will specify the kind of sugar used. If not mentioned, use the regular granulated sugar. Brown sugar is unrefined white sugar, and has a strong taste of its own, making it unsuitable most of the recipes. However, in some recipes, the flavour of brown sugar compliments the flavour of the recipe.

Chocolate

If a recipe in this book calls for dark chocolate, it is best to use a chocolate that has a cocoa content higher than 70%. Dark chocolate is the most commonly used chocolate in this book, as it has low sugar content, and has a strong flavour and great texture. If a recipe calls for chocolate chips, and you don’t have those on hand, just chop up a chunk of dark chocolate into small bits and you’re good to go!

White and milk chocolates are quite popular too these days, and taste great due to the high sugar content.

Cocoa Powder

Today, two kinds of cocoa powers are popular- natural cocoa powder, and Dutch processed cocoa powder.

Unless stated otherwise, all cocoa powder used in this book is Dutch processed cocoa powder due to its darker colour and intense taste.

Eggs

Free ranch fresh eggs are best. Unless stated otherwise, all eggs used in this book are medium-sized.

Eggs are one of the most commonly used ingredients in baking as they greatly enhance the texture of cakes and cookies, and allow air to be absorbed into the batter, making it fluffy. They are also help keep the recipes moist.

Eggs are delicious and nutritious on their own, and when used in baking recipes, impart their nutrition, taste, and colour to the recipes.

Gelatin

Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, derived from collagen extracted from animal body parts. It is brittle when dry and gummy when moist. It is used to to stabilize creams or jellies and it needs to be bloomed before use. If you boil it, it loses its strength, so don’t do that.

Unless stated otherwise, all gelatin used in this book is powdered or granulated. Leafed gelatin comes in handy sometimes too.

Nuts

Nuts are rich in healthy fats, and taste absolutely scrumptious on pretty much everything baked. Some of the most commonly used nuts in baked recipes are: almonds, coconut, hazelnuts, pecans, peanuts, walnuts, pistachio, macadamia nuts, cashew nuts, etc. Nuts are best used fresh.

Salt

Salt is a common ingredient in all kinds of cooking, and baking is no exception. Salt strengthens the gluten structure, enhances the flavour, and highly useful with yeast.

Spices

Spices are delicious and nutritious, and add a variety of flavours to baked recipes. One of the most commonly used spices in baking is vanilla. A natural extract of vanilla is best. Cinnamon, ginger, nutmeg, cardamom, orange zest, lemon zest, cloves, lavender, etc are some other spices commonly used in baking.

Equipment

Some cheap basic equipment is all you really need to start baking. You probably already have most of the stuff I am about to list.

Baking Pans

Small pans, large pans, they all get the job done. Just make sure you have some.

Cake pans are great for making cakes. If you don’t intend to make multiple cakes simultaneously, just one pan is all you really need. A basic pan with a diameter of eight to nine inches usually gets the job done. They are easily available in stores, and on amazon.

Bundt cake pans are used to give spectacular shapes to your cakes. They come in pretty much all shapes, sizes, and patterns. Just remember that the more complex the design gets, the harder they are to clean.

Muffin tins are really useful for making muffins, and are easily available on amazon, and in stores around you. I personally prefer muffin tins with minimum 12 cups, as I have a family of 4, and 12 cups hits the spot. If you get a smaller one, just reduce the amount of ingredients you use proportionally.

Pie and tart pans are also handy little pans, and it is a good idea to have minimum one of each if you wish to make these recipes.

Mixer

You can do all the mixing you will need using your hand and a spoon or whisk, but having a mixer sure makes the job easier. Any old small mixer will do. But then again, it is really not necessary if you don’t mind some manual stirring and whisking.

Whisk

Whisks are indispensable tools when it comes to baking. There are manual and electronic whisks easily available today, and they will both get the job done.

Spatulas and Wooden Spoons

Some mixtures need to be blended slowly to prevent gluten strands from forming, and that is why it is always a good idea to keep spatulas and wooden spoons handy.

Food Processor

Food processors are cheap, and can make certain grinding tasks a piece of cake!

Measuring Spoons and Cups

You will need some a few measuring instruments as all recipes call for specific quantities of ingredients. If you’re a veteran cook, you’re probably good at approximation by now, but measuring instruments are indispensable for the newbies.

American measuring sets are quite cheap, and one set contains all standard measurements used in this book, so go grab a set if you don’t have one already.

Mixing Bowls

Steel and glass mixing containers are my favourite.

Baking Paper or Parchment Paper

Baking paper is indispensable for baking. Not only does it protect the ingredients from burning or baking too quickly, but also making the cleaning process after baking a piece of cake!

Know Your Measurements

American cooks use standard containers, the 8-ounce cup and a tablespoon that takes exactly 16 level fillings to fill that cup level. Measuring by cup makes it very difficult to give weight equivalents, as the density plays an important role when it comes to weight. The easiest way therefore to deal with cup measurements in recipes is to take the amount by volume rather than by weight. Thus, the equation reads:

1 cup = 240ml = 8 fluid Ounces

½ cup = 120ml = 4 fluid ounces

It is possible to buy a set of American cup measures in major stores around the world.

In the States, butter is sometimes measured in sticks. One stick is the equivalent of 8 tablespoons. One tablespoon of butter is therefore the equivalent to ½ ounce/15 grams.

Liquid Measures

1 Teaspoon= 5 Millilitres

1 Tablespoon = 14 millilitres

2 Tablespoons= 1 Fluid Ounce

Solid Measures

1 Ounce= 28 Grams

16 Ounces= 1 Pound

French Desserts

No one makes desserts like the French!

Almond Sables

Total Time Taken: 2 hours
Yield: 20 Servings
Ingredients:

¼ cup light brown sugar

¼ teaspoon salt

½ cup butter, softened

½ cup ground almonds

½ cup powdered sugar

1 cup almonds, chopped

1 egg

1 egg white, beaten

1 teaspoon vanilla extract

2 cups all-purpose flour

Directions:

Mix the butter and sugar in a container until fluffy and pale.

Put in the egg and vanilla and mix thoroughly then fold in the almonds, flour and salt and knead just until the dough comes together.

Shape the dough into an even log.

Mix the almonds and sugar on a platter.

Brush the log with egg white then roll it through the almond mixture. Cover using plastic wrap and store in your freezer for an hour.

After an hour, cut the log into ¼-inch thin slices and place them with the cut facing up on a baking tray covered with parchment paper.

Pre-heat the oven and bake at 350F for about fifteen minutes or until golden on the edges.

Serve the sables chilled.

Nutritional Content of One Serving:

Calories: 151║Fat: 8.5g║Protein: 3.3g║Carbohydrates: 15.9g

Boozy Chocolate Truffles

Total Time Taken: 2 hours
Yield: Servings 30
Ingredients:

¼ cup Amaretto liqueur

¼ teaspoon salt

½ cup butter

½ cup heavy cream

1 pound dark chocolate chips

Directions:

Combine the chocolate, salt, butter and heavy cream in a container over a hot water bath.

When melted and smooth, turn off heat and mix in the Amaretto liqueur.

Cover the mixture using plastic wrap and store in the refrigerator for minimum an hour.

Make small balls of mixture and roll them through cocoa powder.

Serve the truffles chilled or store them in an airtight container.

Nutritional Content of One Serving:

Calories: 111║Fat: 7.8g║Protein: 1.1g║Carbohydrates: 10.1g

Fiadone – French Cheesecake

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:

1 cup white sugar

1 lemon, zested

1 tablespoon vanilla extract

2 pounds ricotta cheese

8 eggs

Butter to grease the pan

Directions:

Combine all the ingredients in a container.

Grease a 9-inch round cake pan with butter then pour the mixture in the pan.

Pre-heat the oven and bake at 350F for about forty minutes or until a golden-brown colour is achieved on the edges.

Let the cheesecake cool down before you serve.

Nutritional Content of One Serving:

Calories: 256║Fat: 10.7g║Protein: 14.8g║Carbohydrates: 25.6g

Butter Cookies

Total Time Taken: 1 ½ hours
Yield: 20 Servings

Ingredients:

¼ teaspoon salt

½ cup butter, softened

½ cup ground almonds

½ cup powdered sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

Directions:

Mix the butter and sugar in a container until fluffy and pale.

Put in the vanilla and egg and mix thoroughly then mix in the almonds, flour and salt.

Shape the dough into a ball and wrap it in foil. Place in your refrigerator for about half an hour.

Transfer the dough to a floured working surface and roll it into a slim sheet.

Cut into small cookies using a cookie cutter of your choices and arrange them on a baking sheet coated with baking papers.

Pre-heat the oven and bake at 350F for about ten minutes or until the edges turn mildly golden brown.

Let the cookies cool down before you serve.

Nutritional Content of One Serving:

Calories: 115║Fat: 6.1g║Protein: 2.1g║Carbohydrates: 13.1g

Buttery Madeleines

Total Time Taken: 1 hour
Yield: 12 Servings
Ingredients:

½ cup butter, melted and cooled

½ cup white sugar

½ teaspoon baking powder

¾ cup all-purpose flour

1 pinch salt

1 teaspoon vanilla extract

2 eggs

Directions:

Sift the flour, salt and baking powder in a container.

Mix the eggs and sugar in a container until fluffy and light. Put in the vanilla and mix thoroughly.

Fold in the flour then put in the butter, mixing it gently using a spatula.

Spoon the batter in a madeleine pan and preheat your oven and bake at 350F for about ten minutes or until a golden-brown colour is achieved and it rises significantly.

Tastes best chilled.

Nutritional Content of One Serving:

Calories: 139║Fat: 8.5g║Protein: 1.8g║Carbohydrates: 14.5g

Cherry Clafoutis

Total Time Taken: 1 hour
Yield: 8 Servings
Ingredients:

¼ teaspoon salt

½ cup white sugar

¾ cup all-purpose flour

1 ½ cups milk

1 teaspoon vanilla extract

2 tablespoons brandy

3 cups cherries, pitted or unpitted

6 eggs

Directions:

Mix the milk, vanilla, sugar, brandy and eggs in a container.

Stir in the flour and salt and mix thoroughly.

Put the cherries in a deep dish baking tray lined using butter.

Pour the batter over the cherries and preheat your oven and bake at 350F for about twenty-five minutes or until set.

Best served chilled.

Nutritional Content of One Serving:

Calories: 203║Fat: 4.4g║Protein: 7.3g║Carbohydrates: 31.0g

Chewy Almond Macaroons

Total Time Taken: 1 hour
Yield: 20 Servings
Ingredients:

¼ cup Amaretto liqueur

¼ teaspoon salt

½ cup white sugar

1 cup powdered sugar

16 oz. almond paste

Directions:

Mix the almond paste, sugar and salt in a container until creamy.

Put in the liqueur and mix thoroughly.

Put the sugar on a platter.

Make small balls of mixture and roll them through the powdered sugar. Position the macaroons on a baking tray covered with parchment paper. Allow to rest for about twenty minutes then preheat your oven and bake at 350F for fifteen minutes or until golden.

Best served chilled.

Nutritional Content of One Serving:

Calories: 155║Fat: 6.3g║Protein: 2.0g║Carbohydrates: 21.8g

Chocolate Éclairs

Total Time Taken: 1 ½ hours
Yield: 20 Servings
Ingredients: Éclairs:

½ cup milk

½ cup water

½ teaspoon salt

¾ cup butter

1 cup all-purpose flour

1 teaspoon sugar

5 eggs, beaten

Chocolate Filling:

1 ½ cups dark chocolate chips

1 ½ cups heavy cream

1 teaspoon vanilla extract

Glaze:

1 ½ cups dark chocolate chips

1 tablespoon canola oil

Directions:

For the éclairs, combine the water, milk, butter, sugar and salt in a saucepan.

Put over moderate heat and bring to its boiling point.

Put in the flour, all at once, and mix thoroughly using a spatula until it becomes thick and the dough comes together into a ball.

Let the dough cool down for about ten minutes then mix in the eggs and mix thoroughly.

Spoon the batter in a pastry bag and pipe it on a baking tray lined with

parchment paper.

Pre-heat the oven and bake at 350F for about twenty minutes or until well risen, golden and crunchy.

Let cool in the pan.

For the filling, bring the cream to a boil. Turn off the heat and put in the chocolate. Stir until melted and smooth then let cool down and mix in the vanilla.

Fill the éclairs with the chocolate cream.

To make the glaze, melt the chocolate with the oil in a heatproof container over a hot water bath.

Immerse the éclairs in the glaze and place on a wire rack.

Best served chilled and set.

Nutritional Content of One Serving:

Calories: 225║Fat: 17.0g║Protein: 3.7g║Carbohydrates: 17.6g

Chocolate Tart

Total Time Taken: 1 ½ hour
Yield: 10 Servings
Ingredients:

Crust:

¼ cup cocoa powder

¼ teaspoon salt

½ cup butter, softened

½ cup powdered sugar

1 ¾ cups all-purpose flour

1 egg

1 teaspoon vanilla extract

Filling:

1 ½ cups heavy cream

1 pinch salt

1 tablespoon vanilla extract

2 cups dark chocolate chips

Directions:

For the crust, combine the butter, sugar and vanilla and mix thoroughly.

Stir in the egg and fold in the flour, cocoa powder and salt and stir until the dough comes together.

Put the dough on a floured working surface and roll it into a slim sheet.

Move the sheet of dough to a tart pan and press it well on the bottom and sides of the pan.

Preheat your oven and bake the crust at 350F for about twenty minutes or until set.

For the filling, bring the cream to a boil in a saucepan.

Turn off the heat and put in the chocolate chips and stir until melted and

smooth.

Put in the vanilla and salt and mix thoroughly.

Pour the filling in the chilled crust and let cool in the pan.

Serve the chocolate tart chilled.

Nutritional Content of One Serving:

Calories: 374║Fat: 23.2g║Protein: 5.3g║Carbohydrates: 40.6g

Classic French Toast With Honey

Total Time Taken: 20 minutes
Yield: 4 Servings
Ingredients:

¼ cup honey for serving

1 cup milk

1 teaspoon vanilla extract

2 eggs, beaten

2 tablespoons butter

4 slices brioche bread

Directions:

Mix the eggs, milk and vanilla in a container.

Heat the butter in a frying pan.

Immerse the bread slices in the egg and milk mixture then drop them in the hot butter.

Fry on each side until a golden-brown colour is achieved and crusty.

Serve the French toast warm, sprinkled with honey.

Nutritional Content of One Serving:

Calories: 302║Fat: 12.3g║Protein: 7.7g║Carbohydrates: 41.1g

Crème Brulee

Total Time Taken: 1 hour
Yield: 6 Servings
Ingredients:

1 cup heavy cream

1 cup white sugar

1 teaspoon vanilla extract

2 cups milk

6 egg yolks

Directions:

Mix the milk, cream, egg yolks and vanilla in a container.

Pour the mixture in 4 ramekins and place them in a deep dish baking pan.

Pour hot water in the pan, around the ramekins , preheat your oven and bake at 300F for forty minutes.

When finished, top the ramekins with sugar and place under the broiler for a couple of minutes until caramelized and golden.

Best served chilled.

Nutritional Content of One Serving:

Calories: 291║Fat: 13.6g║Protein: 5.8g║Carbohydrates: 38.6g

Crème Caramel

Total Time Taken: 1 hour
Yield: 6 Servings
Ingredients:

¼ cup light brown sugar

1 ¼ cups white sugar

1 pinch salt

1 tablespoon vanilla extract

3 cups milk

6 eggs

Directions:

Melt the sugar in a heavy saucepan until it sppears amber in colour.

Pour the hot sugar in a 8-inch deep dish baking pan and swirl it around to cover the bottom and sides. Be cautious as it’s hot.

Mix the eggs, milk, vanilla, brown sugar and salt in a container.

Pour this mixture in the pan , preheat your oven and bake at 300F for around forty minutes.

Let cool down for an hour then turn the crème upside down on a platter.

Best served chilled.

Nutritional Content of One Serving:

Calories: 309║Fat: 6.9g║Protein: 9.5g║Carbohydrates: 54.2g

Crepes Suzzette

Total Time Taken: 1 hour
Yield: 4 Servings
Ingredients:

¼ cup brandy

¾ cup all-purpose flour

1 ½ cups milk

1 pinch salt

1 teaspoon vanilla extract

2 eggs

2 tablespoons canola oil

3 tablespoons butter

4 oranges, cut into segments

Directions:

Mix the milk, eggs, vanilla, oil, flour and salt in a container until creamy.

Heat a non-stick pan over moderate-high heat then pour a few tablespoons of batter in the hot pan and swirl it around to uniformly cover the bottom of the pan.

Cook on each side until golden and pile the crepes on a platter.

Melt the butter in a saucepan.

Put in the oranges and brandy and cook for a couple of minutes.

Put the wrapped crepes in the mixture and cook for another minute.

Best served warm, topped with powdered sugar to taste.

Nutritional Content of One Serving:

Calories: 404║Fat: 20.1g║Protein: 10.0g║Carbohydrates: 44.3g

Deep Chocolate Soufflé

Total Time Taken: 1 hour
Yield: 4 Servings
Ingredients:

¼ cup cocoa powder

¼ cup white sugar

¼ teaspoon salt

1 cup milk

2 tablespoons all-purpose flour

4 egg yolks

4 oz. dark chocolate, chopped

6 egg whites

Directions:

Mix the milk and sugar in a saucepan and place over low heat. Bring to its boiling point then put in the flour and cocoa and cook until it becomes thick.

Turn off the heat and mix in the chocolate. Stir until melted and smooth.

Let cool down then put in the egg yolks.

Whip the whites with the salt until fluffy and firm.

Fold the meringue into the chocolate mixture then pour the mixture into 4 ramekins.

Pre-heat the oven and bake at 350F for about twenty-five minutes.

Serve the soufflés freshly made.

Nutritional Content of One Serving:

Calories: 335║Fat: 15.0g║Protein: 13.6g║Carbohydrates: 39.2g

Dried Cranberry Pear Clafoutis

Total Time Taken: 1 hour
Yield: 8 Servings
Ingredients:

¼ cup milk

¼ teaspoon salt

½ cup dried cranberries

1 cup heavy cream

1 teaspoon vanilla extract

1/3 cup white sugar

2/3 cup all-purpose flour

4 eggs

4 pears, ripe but firm

Butter to grease the pan

Directions:

Grease a 9-inch deep dish baking pan with butter.

Put the pears and cranberries on the bottom of the pan.

Mix the cream, milk, sugar, flour, salt and vanilla in container.

Pour this mixture over the pears and preheat your oven and bake at 350F for a little more than half an hour or until a golden-brown colour is achieved on the edges.

Best served chilled.

Nutritional Content of One Serving:

Calories: 222║Fat: 8.2g║Protein: 4.8g║Carbohydrates: 33.9g

Far Breton

Total Time Taken: 1 hour
Yield: 10 Servings
Ingredients:

¼ teaspoon salt

½ cup heavy cream

1 ½ cups all-purpose flour

1 ½ cups dried prunes, pitted

1 teaspoon vanilla extract

3 cups milk

4 eggs

Directions:

Mix the eggs, milk, cream and vanilla in a container.

Put in the flour and salt and mix thoroughly.

Fold in the prunes then pour the mixture in a greased deep dish baking pan.

Pre-heat the oven and bake at 350F for about twenty-five minutes or until set.

This dessert tastes best chilled

Nutritional Content of One Serving:

Calories: 213║Fat: 5.8g║Protein: 7.2g║Carbohydrates: 34.6g

Fig Galette

Total Time Taken: 1 hour
Yield: 10 Servings
Ingredients:

¼ cup sour cream

¼ teaspoon salt

½ cup butter, chilled and cubed

½ cup butter, softened

½ cup light brown sugar

1 ½ cups all-purpose flour

1 cup ground almonds

1 egg

1 pound fresh figs, quartered

2 tablespoons powdered sugar

Directions:

For the dough, combine the chilled butter, flour, sugar and salt in a container until grainy.

Put in the sour cream and stir until the dough comes together.

Put the dough on a floured working surface and roll it into a slim sheet.

Mix the softened butter, light brown sugar and egg in a container until creamy and pale.

Put in the almonds and stir lightly. Spoon the mixture over the center of the dough.

Put fresh figs on top then pull the edges of the dough over the filling, leaving the center exposed.

Pre-heat the oven and bake at 350F for about half an hour or until crisp and golden on the edges.

Tastes best chilled.

Nutritional Content of One Serving:

Calories: 451║Fat: 25.4g║Protein: 6.4g║Carbohydrates: 54.3g

French Apple Tart

Total Time Taken: 1 ½ hours
Yield: 10 Servings
Ingredients: Crust:

¼ teaspoon salt

1 ¼ cups all-purpose flour

2 tablespoons powdered sugar

3/4 cup butter, chilled and cubed

4-6 tablespoons cold water

Filling:

4 egg yolks

¼ cup cornstarch

2 cups milk

1 teaspoon vanilla extract

1 pinch salt

4 apples, peeled and finely sliced

2/3 cup white sugar

Directions:

For the crust, combine the flour, salt and sugar in a container. Put in the butter and stir until grainy.

Stir in the water, spoon by spoon, and stir until the dough comes together.

Cover the dough with plastic wrap and store in the refrigerator for about half an hour.

Meanwhile, bring the milk to a boil in a saucepan.

Mix the eggs, sugar and cornstarch in a container until fluffy and pale.

Put in the hot milk and place back on heat. Cook until it becomes thick then turn off heat and allow to cool. Stir in the vanilla extract.

Put the dough on a floured working surface and roll it into a slim sheet. Move the dough to a 9-inch tart pan and press it well on the bottom and sides of the pan. Trim the edges if required.

Preheat your oven and bake the crust at 350F for about ten minutes.

Take out of the oven and fill the crust with the vanilla pastry cream.

Top with apple slices and continue baking for another fifteen minutes or so.

Best served chilled.

Nutritional Content of One Serving:

Calories: 332║Fat: 16.9g║Protein: 4.6g║Carbohydrates: 42.5g

French Beignets

Total Time Taken: 1 hour
Yield: 20 Servings
Ingredients:

¼ cup butter, melted

¼ cup sugar

¼ teaspoon salt

1 teaspoon orange blossom water

1 teaspoon vanilla extract

2 cups all-purpose flour

2 eggs

Oil for frying

Directions:

Mix the sugar, eggs, butter, orange water and vanilla in a container until pale and creamy.

Put in the flour and salt and knead the dough for a few minutes until elastic.

Let the dough rest for about ten minutes then place it on a floured working surface and roll it into a slim sheet.

Cut strips of dough using a sharp knife.

Heat sufficient oil in a deep frying pan.

Drop the strips of dough in the hot pan and fry them on each side until a golden-brown colour is achieved.

Transfer the brignets to paper towels and serve them with powdered sugar on the side.

Nutritional Content of One Serving:

Calories: 82║Fat: 2.9g║Protein: 1.9g║Carbohydrates: 12.1g

French Canneles

Total Time Taken: 1 ½ hours
Yield: 20 Servings

Ingredients:

½ cup white sugar

1 pinch salt

1 teaspoon vanilla extract

2 cups milk

2 tablespoons butter

2 tablespoons dark rum

3 eggs

Directions:

Combine all the ingredients in a container until creamy.

Pour the canneles in a caneles pan. Put the pan in another pan, slightly deeper and pour hot water into the pan.

Pre-heat the oven and bake at 350F until they turn golden brown.

Let them cool down slightly then take them out of the pan and serve them chilled.

Nutritional Content of One Serving:

Calories: 54║Fat: 2.3g║Protein: 1.6g║Carbohydrates: 6.3g

French Lemon Tart

Total Time Taken: 1 ½ hour
Yield: 10 Servings
Ingredients:

Tart:

¼ teaspoon salt

½ cup butter, softened

½ cup powdered sugar

½ teaspoon baking powder

1 egg

2 cups all-purpose flour

Filling:

½ cup butter

½ cup lemon juice

1 cup white sugar

1 pinch salt

2 tablespoons lemon zest

Directions:

For the tart crust, combine the butter with sugar until creamy and fluffy.

Put in the egg and mix thoroughly then mix in the flour, baking powder and salt.

Put the dough on a floured working surface and roll it into a slim sheet.

Put the dough on a tart pan and press it on the bottom and sides. Trim off the edges.

Preheat your oven and bake the crust at 350F for about twenty minutes or until a golden-brown colour is achieved on the edges.

Allow the crust to cool down.

For the filling, combine all the ingredients in a heatproof container. Place over a hot

water bath and cook until it becomes thick.

Pour the filling into the crust and let cool down and set before you serve.

Nutritional Content of One Serving:

Calories: 362║Fat: 19.2g║Protein: 3.5g║Carbohydrates: 45.7g

Gascon Flan

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:

¼ teaspoon salt

½ cup white sugar

1 ½ cups all-purpose flour

1 teaspoon vanilla extract

4 cups milk

4 eggs

Directions:

Combine all the ingredients in a blender and pulse until the desired smoothness is achieved.

Pour the batter in a deep dish baking pan lined using butter and preheat your oven and bake at 350F for around forty minutes or until a golden-brown colour is achieved.

Serve the flan chilled.

Nutritional Content of One Serving:

Calories: 181║Fat: 3.9g║Protein: 7.4g║Carbohydrates: 29.3g

Gateau Basque

Total Time Taken: 1 hour
Yield: 8 Servings
Ingredients:

½ cup cornstarch

½ cup white sugar

1 cup glace cherries

1 egg for brushing the dough

1 tablespoon vanilla extract

2 ½ cups milk

2 sheets puff pastry dough

2 tablespoons brandy

4 egg yolks

Directions:

Bring the milk to its boiling point in a saucepan.

Mix the egg yolks, cornstarch and sugar in a container. Pour in the hot milk then place back on heat and cook until it becomes thick.

Turn off the heat and mix in the vanilla and brandy. Let cool completely.

Place on sheet of puff pastry dough on a floured working surface.

Spoon the vanilla cream in the center of the dough. Top with cherries and cover with the rest of the sheet of dough.

Trim the edges around the filling and brush the top with egg.

Pre-heat the oven and bake at 350F for a little more than half an hour or until it rises significantly and starts to appear golden-brown.

Serve the gateau chilled.

Nutritional Content of One Serving:

Calories: 243║Fat: 8.9g║Protein: 5.6g║Carbohydrates: 31.9g

Honey Fig and Goat Cheese Tart

Total Time Taken: 1 hour
Yield: 10 Servings
Ingredients:

¼ cup honey

½ cup goat cheese

½ cup walnuts, chopped

1 cup cream cheese

1 pound fresh figs, quartered

1 sheet puff pastry

2 eggs

Extra honey for serving

Directions:

Mix the cream cheese, goat cheese, eggs and honey in a container.

Position the puff pastry dough in a baking tray coated with baking paper.

Spread the goat cheese mixture over the dough and top with fresh figs.

Drizzle with walnuts and preheat your oven and bake at 350F for about half an hour.

Best served chilled, sprinkled with extra honey.

Nutritional Content of One Serving:

Calories: 304║Fat: 15.5g║Protein: 6.9g║Carbohydrates: 39.3g

Iles Flottantes

Total Time Taken: 1 ½ hours
Yield: 4 Servings
Ingredients:

Crème anglaise:

½ cup white sugar

1 pinch nutmeg

1 teaspoon vanilla extract

2 cups milk

4 egg yolks

Iles flottantes:

½ cup white sugar

½ teaspoon lemon zest

1 pinch salt

2 cups milk

2 egg whites

Directions:

To make the crème anglaise, bring the milk to a boil. Mix the egg yolks and sugar in a container until creamy. Put in the hot milk and mix thoroughly then place the mixture back on heat and cook until it becomes thick. Turn off the heat and put in the vanilla and nutmeg. Let cool down.

For the iles flottante, combine the egg whites, lemon zest and salt in a container until fluffy.

Put in the sugar and continue whipping until shiny and firm.

Bring the milk to its boiling point in a saucepan. Drop spoonfuls of whipped egg whites in the hot milk and cook for a couple of minutes. Cautiously transfer to serving platters.

Put the crème anglaise on top before you serve.

Nutritional Content of One Serving:

Calories: 376║Fat: 9.6g║Protein: 12.5g║Carbohydrates: 62.9g

Lemon Cheese Soufflé

Total Time Taken: 1 hour
Yield: 4 Servings
Ingredients:

6 tablespoons butter, softened

¾ cup water

¼ teaspoon salt

¾ cup all-purpose flour

5 egg yolks

1 lemon, zested and juiced

1 cup ricotta cheese

5 egg whites

1/2 cup white sugar

Directions:

Mix the butter, sugar, water and salt in a saucepan. Put over moderate heat and bring to its boiling point.

Put in the flour, all at once, and stir thoroughly until a dough forms.

Turn off the heat and let cool down then mix in the egg yolks, lemon zest and lemon juice.

Stir in the cheese.

Whip the egg whites in a container until fluffy and firm.

Fold the meringue into the batter then spoon the mixture into 4 ramekins lined using butter.

Pre-heat the oven and bake at 350F for about twenty minutes until it rises significantly and starts to appear golden-brown.

Serve the soufflés warm and fresh out of the oven.

Nutritional Content of One Serving:

Calories: 510║Fat: 28.2g║Protein: 17.7g║Carbohydrates: 48.5g

Meringues

Total Time Taken: 2 hours
Yield: 20 Servings
Ingredients:

¼ teaspoon salt

1 cup white sugar

1 tablespoon vanilla extract

4 egg whites

Directions:

Mix the egg whites, sugar and salt in a heatproof container. Put the container over a hot water bath and stir until the sugar is melted.

Turn off the heat and whip the egg whites for 7-9 minutes or until fluffy, stiff and shiny.

Put in the vanilla extract then spoon the meringue in a pastry bag and pipe small dollops of mixture on a baking tray coated with baking paper.

Pre-heat the oven and bake at 250F for about ninety minutes.

Tastes best chilled.

Nutritional Content of One Serving:

Calories: 43║Fat: 0.0g║Protein: 0.7g║Carbohydrates: 10.1g

Mocha Pots De Crème

Total Time Taken: 1 ½ hours
Yield: 6 Servings

Ingredients:

1 ½ cups dark chocolate chips

1 cup milk

1 pinch salt

1 teaspoon vanilla extract

2 cups heavy cream

2 teaspoons instant coffee

6 egg yolks

Directions:

Bring the milk to a boil in a saucepan. Turn off the heat and mix in the chocolate. Stir until melted then let cool down slightly.

Stir in the remaining ingredients and mix thoroughly.

Pour the mixture in 4 ramekins and place them in a deep baking pan. Pour hot water in the deep pan, around the ramekins. Pre-heat the oven and bake at 300F for about half an hour until set.

Let cool in the pan before you serve.

Nutritional Content of One Serving:

Calories: 354║Fat: 28.1g║Protein: 6.9g║Carbohydrates: 23.8g

Red Wine Chocolate Cake:

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:

½ cup canola oil

½ teaspoon salt

¾ cup cocoa powder

1 cup buttermilk

1 cup dark chocolate chips

1 cup red wine

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups all-purpose flour

2 eggs

Directions:

Mix the dry ingredients in a container.

Stir in the red wine, buttermilk, oil, vanilla and eggs and stir for a few seconds to mix.

Fold in the chocolate chips then pour the batter in a 9-inch round cake pan coated with baking paper.

Pre-heat the oven and bake at 350F for forty minutes or until a toothpick inserted into the center of the cake comes out clean.

The cake tastes best chilled.

Nutritional Content of One Serving:

Calories: 301║Fat: 16.3g║Protein: 6.5g║Carbohydrates: 32.8g

Mousse Au Chocolat

Total Time Taken: 1 hour
Yield: 4 Servings
Ingredients:

¼ cup white sugar

¼ teaspoon salt

1 cup heavy cream

1 cup heavy cream, whipped

4 egg yolks

6 oz. dark chocolate chips

Directions:

Bring 1 cup of cream to a boil.

Mix the egg yolks and sugar in a container until creamy. Put in the cream and mix thoroughly then place back on heat and cook until it becomes thick.

Turn off the heat and mix in the salt and chocolate. Combine until the desired smoothness is achieved.

Let cool down then fold in the whipped cream.

Spoon the mousse into small glasses and serve it chilled.

Nutritional Content of One Serving:

Calories: 506║Fat: 38.0g║Protein: 6.8g║Carbohydrates: 43.1g

Orange Apple Terrine

Total Time Taken: 2 hours
Yield: 8 Servings
Ingredients:

½ cup light brown sugar

2 oranges

2 pounds Granny Smith apples

Directions:

Peel the apples and cautiously core them. Cut them into small slices.

Cut the oranges into segments as well.

Start layering the apple slices and orange segments in a loaf cake pan coated with baking paper. Drizzle with brown sugar between layers.

Pre-heat the oven and bake at 300F for about ninety minutes.

When finished, take it out of the oven and place a weight on top of your terrine. Let it cool to room temperature then flip it over on a platter.

Serve the terrine chilled.

Nutritional Content of One Serving:

Calories: 115║Fat: 0.3g║Protein: 0.8g║Carbohydrates: 30.0g

Orange Marmalade Soufflés

Total Time Taken: 1 hour
Yield: 6 Servings
Ingredients:

¼ cup heavy cream

¼ teaspoon salt

1 cup orange marmalade

1 tablespoon Cointreau

2 tablespoons lemon juice

4 egg whites

Butter to grease the ramekins

Directions:

Grease 6 ramekins with butter.

Mix the marmalade with the cream, lemon juice and Cointreau in a container.

Whip the egg whites and salt in a container until fluffy and firm.

Put in the egg whites into the marmalade, folding it slowly using a spatula.

Spoon the batter in the greased ramekins and preheat your oven and bake at 350F for about twenty minutes.

Serve the soufflés immediately.

Nutritional Content of One Serving:

Calories: 174║Fat: 1.9g║Protein: 2.7g║Carbohydrates: 35.8g

Pepin’s Apple Tart

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:

¼ cup milk

¼ teaspoon salt

½ cup butter, softened

½ cup powdered sugar

½ teaspoon cinnamon powder

1 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

2 eggs

4 apples, cored and sliced

Directions:

Mix the butter and sugar in a container until creamy and pale.

Put in the eggs, milk and vanilla and mix thoroughly.

Fold in the flour, salt and baking powder then spoon the batter in a 9-inch tart pan.

Top with apple slices and drizzle with cinnamon.

Bake the tart in the preheated oven at 350F for around forty minutes until it rises significantly and starts to appear golden-brown.

Best served chilled.

Nutritional Content of One Serving:

Calories: 217║Fat: 10.5g║Protein: 3.2g║Carbohydrates: 28.6g

Pistachio Financiers

Total Time Taken: 1 hour
Yield: 16 Servings
Ingredients:

¼ cup all-purpose flour

½ cup butter, melted

½ cup pistachio, chopped

½ cup white sugar

1 cup ground almonds

2 eggs

Directions:

Mix the almonds and sugar in a container. Stir in the eggs and mix thoroughly then put in the butter and stir thoroughly until blended.

Fold in the flour and pistachio, as well as a pinch of salt.

Spoon the batter in small financier pans and preheat your oven and bake at 350F for about fifteen minutes or until it rises significantly and seems golden on the edges.

Serve the financiers chilled.

Nutritional Content of One Serving:

Calories: 134║Fat: 10.2g║Protein: 2.6g║Carbohydrates: 9.5g

Port Wine Poached Pears

Total Time Taken: 1 hour
Yield: 4 Servings
Ingredients:

½ lemon, sliced

1 cinnamon stick

1 cup fresh orange juice

1 star anise

2 cardamom pods, crushed

2 cups Port wine

2 whole cloves

4 pears, ripe but firm

Directions:

Mix the wine, Port wine, orange juice, lemon slices, star anise, cloves, cinnamon and cardamom in a saucepan.

Bring to its boiling point.

Meanwhile, peel the pears and cautiously remove their core.

Drop them in the hot liquid then turn the heat on low and cover with a lid.

Cook for about half an hour or until tender.

Let the pears cool in the liquid before you serve.

Nutritional Content of One Serving:

Calories: 256║Fat: 0.8g║Protein: 1.5g║Carbohydrates: 43.4g

Pure Chocolate Buche De Noel

Total Time Taken: 1 ½ hours
Yield: 10 Servings
Ingredients:

Cake:

¼ cup cocoa powder

¼ teaspoon salt

½ teaspoon baking powder

¾ cup white sugar

1 cup all-purpose flour

1 teaspoon vanilla extract

2 tablespoons butter, melted

6 eggs

Filling:

1 cup heavy cream

1 tablespoon vanilla extract

2 cups dark chocolate chips

Glaze:

¾ cup heavy cream

1 ½ cups dark chocolate chips

Directions:

For the cake, combine the eggs, sugar and vanilla in a container until fluffy and pale and volume increases to twice what it was.

Fold in the flour, salt, baking powder and cocoa powder then put in the butter and mix using a spatula.

Spread the batter in a large baking pan coated with baking paper and preheat your oven and bake at 350F for fifteen minutes or until set.

Let the cake cool in the pan.

For the filling, melt the cream and chocolate together in a heatproof container. Put in the vanilla then allow the filling to cool completely in your refrigerator for a few hours.

Whip the filling until airy and pale.

Spread the filling over the cake and roll it firmly. Place it on a platter.

To make the glaze, bring the cream to a boil. Put in the chocolate and stir until it melts completely. Let cool completely and set then spread it over the cake.

Use a fork to score the top of the cake roulade to resemble a tree.

Serve fresh and chilled.

Nutritional Content of One Serving:

Calories: 438║Fat: 24.3g║Protein: 8.2g║Carbohydrates: 54.8g

Rhubarb Tart

Total Time Taken: 1 hour
Yield: 10 Servings
Ingredients:

Crust:

1 ½ cups all-purpose flour

1 egg

1 pinch salt

2 tablespoons cold water

2 tablespoons powdered sugar

4 oz. butter, chilled and cubed

Filling:

1 cup heavy cream

1 cup white sugar

1 pinch salt

1 teaspoon vanilla extract

2 egg yolks

2 eggs

2 pounds rhubarb stalks, sliced

Directions:

For the crust, combine the flour, sugar, salt and butter in a container until grainy.

Put in the egg and water and stir thoroughly until the dough comes together.

Put the dough on a floured working surface and roll it into a slim sheet.

Put the dough in a tart baking pan and press it well on the bottom and sides of the pan. Trim the edges.

Position the rhubarb slices in the crust.

Mix the sugar, cream, egg yolks, eggs, salt and vanilla in a container. Pour this mixture over the rhubarb. Pre-heat the oven and bake at 350F for a little more than half an hour.

Let cool down before you serve.

Nutritional Content of One Serving:

Calories: 322║Fat: 16.2g║Protein: 5.3g║Carbohydrates: 40.6g

Rustic Pear Galette

Total Time Taken: 1 hour
Yield: 8 Servings
Ingredients:

¼ cup milk

¼ cup whole wheat flour

¼ teaspoon salt

½ cup butter, chilled

½ teaspoon baking powder

1 cup all-purpose flour

2 tablespoons dark brown sugar

3 tablespoons powdered sugar

4 pears, cored and sliced

Directions:

Mix the flours, sugar, salt and baking powder in a container. Put in the butter and stir until grainy.

Stir in the milk and stir until the dough comes together.

Put the dough on a floured working surface and roll it into a slim sheet.

Put the pear slices in the center of the dough and wrap the edges over the pears, leaving the center exposed.

Drizzle the pears with brown sugar and bake the galette in the preheated oven at 350F for about half an hour or until a golden-brown colour is achieved and crunchy.

Tastes best chilled.

Nutritional Content of One Serving:

Calories: 258║Fat: 12.0g║Protein: 2.8g║Carbohydrates: 36.6g

Tart Tatin

Total Time Taken: 1 hour
Yield: 8 Servings
Ingredients:

¼ teaspoon salt

½ cup butter, chilled and cubed

1 ¼ cups all-purpose flour

1 cup white sugar

1 teaspoon cinnamon powder

4 apples, peeled, cored and quartered

4-6 tablespoons cold water

Directions:

Melt the sugar in a heavy saucepan until it sppears amber in colour.

Sprinkle the sugar on the bottom of a round cake pan.

Position the apple slices over the dark color.

For the dough, combine the butter, flour and salt in a container until grainy.

Put in the water, spoon after spoon, until the dough comes together.

Put the dough on a floured working surface and roll it into a slim sheet, as large as your pan.

Put the dough over the apples.

Pre-heat the oven and bake at 350F for about twenty-five minutes or until a golden-brown colour is achieved.

When the tart is done, flip it over on a platter and serve it chilled.

Nutritional Content of One Serving:

Calories: 314║Fat: 11.9g║Protein: 2.4g║Carbohydrates: 52.5g

Tarte Tropezienne

Total Time Taken: 2 hours
Yield: 10 Servings
Ingredients:

Brioche dough:

¼ cup white sugar

¼ teaspoon instant yeast

¼ teaspoon salt

1 teaspoon vanilla extract

1/4 cup butter, melted

2 cups all-purpose flour

2 tablespoons milk

3 eggs

Filling:

¼ cup cornstarch

¼ teaspoon salt

½ cup white sugar

1 cup butter, softened

1 tablespoon vanilla extract

2 cups milk

4 egg yolks

Directions:

To make the brioche dough, combine the warm milk with the yeast in a container until melted.

Put in the eggs, sugar, vanilla and butter then mix in the flour and salt.

Knead the dough for a few minutes until elastic.

Let the dough rest and rise for an hour.

Put the dough on a floured working surface and roll it into a disc.

Preheat your oven and bake the brioche at 350F for about half an hour or until it rises significantly and starts to appear golden-brown.

Let cool down.

For the filling, combine the egg yolks, sugar and cornstarch in a container.

Heat the milk and pour it over the egg yolks. Put back on heat and cook until it becomes thick.

Let the cream cool down then mix in the vanilla.

Whip the butter in a container until fluffy. Put in the pastry cream, spoon by spoon, and mix thoroughly.

Cut the brioche disc in half along the length and fill it with the pastry cream.

Best served fresh.

Nutritional Content of One Serving:

Calories: 435║Fat: 27.4g║Protein: 7.3g║Carbohydrates: 40.1g

About the Author

Anna Goldman is an American professional baker. Born and raised in Kentucky, Anna loved her mother’s baking and gradually developed an affinity to it. She started baking with her mother’s recipes, and eventually came up with recipes of her own. She had always wanted to write a book about baking, but never got the time to do so until she had to shut down her bakery temporarily due to the coronavirus. Every cloud has a silver lining!