Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged French
If you cook onions slowly over low heat, they lose their sharpness and turn melty soft and sweet. That caramelization is what makes this French beauty a classic. I followed a recipe by André Soltner of Lutèce fame that can be found in NYT Cooking. The caramelized onions are combined with cream, eggs, a sprinkle of salt, pepper, and nutmeg, then baked in a savory tart crust. The result is pure buttery, flaky, onion magic.
Have you ever tried Canelés? They’re lightly boozy, tiny French pastries with a crunchy, caramelized exterior and soft, custard interior. Such a unique flavor/texture combination and so delicious!
Langues de Chat are a lovely, light and crisp French butter cookie named for the shape of a cat’s tongue! They’d be perfect with a cup of tea or peaking out the top of a bowl of ice cream.
Paris Brest is a decadent French pastry made from the same crisp, pâte à choux dough as cream puffs, generously filled with a luxurious hazelnut praline cream. They are defined by their circular shape, reminiscent of a bicycle wheel.
A Mille-Feuille recipe designed for home bakers. Make crisp, buttery pastry layered with a luscious vanilla diplomat cream at home with step-by-step instructions.
Sometimes simple is best. A little lemon zest, a little vanilla, a little powdered sugar. These light, cake-like cookies don’t need to be “extra" to be incredible.
A custard based dessert of French origin, it is traditionally made with cherries, but can be customized to your taste with a variety of fresh fruit. This recipe uses blueberries and a few other unique substitutions.
