Contents

Equipment
Basic ingredients
Cakes & gâteaux
Tarts & crumbles
Crèmes & mousses
Fruit desserts
Frozen desserts
Celebration cakes
Biscuits & small cakes
Baking workshop
A glossary of French terms
Index of ingredients
Index of recipes
Measurement conversion charts
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 EQUIPMENT
Make sure you have the right tools before diving into the creation of a dessert. Pastry making
requires basic kitchen tools as well as very specific utensils and appliances.

Basic Tools
MIXING BOWL: It should be wide and deep enough to allow you to beat with an electric
whisk, knead dough or protect the dough while it rises.

STAINLESS STEEL BOWL: This metal bowl is available in many different formats and is
especially well suited to whipping egg whites and heating chocolate, eggs and sauces over a
bain-marie.

WOODEN SPOON AND SPATULA: One to stir and mix, the other to scrape out or remove a
dessert from its tin.

RUBBER SPATULA: This is used to even out, stir or scoop out batter.

PALETTE KNIFE: A flat and flexible metal knife used to decorate and ice desserts.

WHISK: They come in many sizes and are used to whip cream or whisk eggs.

CONE STRAINER: Conical strainer that catches the impurities of sauces, coulis and syrups.

SIEVE: Used to sift flour and remove lumps.

FOOD MILL: This tool is equipped with a series of perforated discs and is used to make
marmalades, fruit purées and compotes. It’s also used to remove the skin and seeds of certain
fruit.

PITTER: This is a sort of pincer used to remove the pit of cherries, plums and other stone fruit.

APPLE CORER: A short cylindrical tool with a sharp edge that lets you remove apple cores
while leaving the outer fruit intact.

ZESTER: Bladed tool used to grate citrus zest finely.

Pastry-making Tools
ROLLING PIN: Used to roll out dough. Opt for a wooden (beech wood) model without handles
in order to apply a more uniform pressure with your hands.

PASTRY CUTTER OR CARVING TOOL: These come in stainless steel or plastic and in a
wide range of shapes and sizes. They allow you to make dough cut-outs for biscuits or to
decorate tarts. Sharp-edged cutters are best, as these do not flatten the dough.

BAKING TRAY: This tray goes in the oven. Opt for a nonstick version, which is easier to
clean.

WIRE RACK: This helps cakes cool without becoming soggy after they’ve been removed from
their tins. Racks with feet facilitate the cooling process.

CERAMIC OR METAL BAKING BEANS: These are used to blind bake pastry cases. You
can also use dried beans.

PIPING BAGS AND NOZZLES: These are essential for stuffing choux buns, decorating cakes
and piping batters on to a baking tray. Made of plastic or stainless steel, the nozzles come in
many sizes and shapes, allowing for a variety of decorations.

PASTRY PINCHER: This can provide a nice finish to the edge of the dough.

PASTRY CRIMPER: This gives the edges of the dough a serrated look.

BASTING BRUSH: Used to grease tins, apply egg wash to pastry cases and seal turnovers.
Baking Paper and Food Wrap
NONSTICK BAKING PAPER: Often referred to as ‘parchment paper’ by its makers, it is
treated to resist heat (up to 220°C/425°F/Gas Mark 7) and is microwaveable. It is used to line
baking tins (instead of greasing them) or to line baking trays before piping out pastries, which
keeps the batter from sticking to the trays.

ALUMINIUM FOIL: Used to wrap foods during the cooking process (the shiny side should
face the food). It keeps food warm.

CLINGFILM: This ultra-thin material preserves the flavour of refrigerated foods and keeps raw
dough from drying out.

SILICONE-COATED BAKING PAPER: This nonstick paper can handle temperatures of up

to 260°C (500°F), Gas Mark 10. It’s used to line baking trays, but it can be reused indefinitely. It
is highly pliant and can be cut to the size of your tin, if necessary. It doesn’t need to be greased
and can be washed with a quick pass of a damp sponge.

Measuring Tools
SCALES: These come with a bowl or platform and can measure 2–5 kilograms in weight.
Analogue scales use a needle to indicate weight. Their margin of error is between 5–10 grams,
while digital scales, which use a digital indicator, specify weight to the nearest gram.

MEASURING SPOONS AND MEASURING JUG: A standard set of measuring spoons

comes in ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon. Unless otherwise indicated, the
ingredient should be levelled with the straight edge of a knife. Whether plastic or glass, opt for a
transparent measuring jug with a handle and spout for measuring liquids, and for accuracy view
it at eye level while measuring.

THERMOMETER: Pastry making requires very specific types of thermometers. An instant-

read probe thermometer is made to measure temperatures up to about 120°C. For example, you
would use it to check the temperature of a bain-marie while cooking crème anglaise. A jam or
sugar thermometer measures between 80 and 200°C. It allows you to test the cooking stage of
jams or syrups.

TIMER: This allows you to keep track of cooking or resting time throughout the preparation of
a dessert.

Electric Tools
ELECTRIC HANDHELD MIXER: This tool comes with multipurpose attachments such as a
pair of whisks and dough hooks. It’s much easier to whisk egg whites or whip cream with an
electric whisk than by hand.

BLENDER: The simplest of these is a handheld stick blender that can be used to blend
ingredients in a saucepan. Others come with deep glass bowls and blades for grinding and
blending.

FOOD PROCESSOR: It’s usually made up of a bowl attached to a pedestal. In addition to the
three basic accessories it comes with (emulsifying disc, dough hook and whisk), additional
options are available (meat grinder, knife blade or food strainer).

ICE CREAM AND SORBET MAKERS: These appliances prepare mixtures while keeping
them at sub-0°C temperatures. Electrical ice cream makers come with a motor-run mixer and a
removable tank that keeps the ice cream cold. The tank should be placed in the freezer at least 12
hours before use. The more expensive automatic ice cream maker is similar to what professionals
use, but has a lower capacity. It can make ice cream in 30 minutes.

JUICERS: These extract fruit juice for jellies without having to use filters or strainers.

MICROWAVE OVENS: They can be very useful to defrost frozen food quickly, heat milk
without letting it overflow or stick to the bottom of a container, soften butter straight out of the
refrigerator and melt butter or chocolate without a bain-marie (so long as you zap the ingredient
in short, successive bursts).

Warning: Be sure to use non-metallic containers in this type of oven. Containers should allow
the waves to pass through them without being reflected or absorbed.

Classic Tins
BRIOCHE MOULD: This is made of metal and comes in a nonstick version. Its sides can be
fluted and funnelled, round or rectangular. It’s often used to make brioches or puddings.

RECTANGULAR CAKE TIN: It can have straight sides or be slightly wider at the top. It
comes in many sizes. It’s best to choose a nonstick version.

CHARLOTTE MOULD: This metal tin has smooth sides, comes with little handles (to help
flip it when removing a dessert) and always comes in the shape of a small bucket. It can also be
used to make flans and puddings.

CAKE TIN: This metal tin can be ribbed or smooth, round or square. It’s used to make Genoese
or biscuit sponges, cakes, tarts and tartlets.

SAVARIN TIN: This is often made of metal and is distinguished by the hole in the centre,
which gives cakes the shape of a crown.

SOUFFLÉ TIN: This round tin is often made of ovenproof white porcelain and comes with
high, straight, pleated sides. They also come in glass.

SILICONE TINS: These tins combine flexibility with nonstick qualities, ease of removal and
easy cleaning. They don’t require greasing. They come in the same shapes as all the classic
models (tart tins, springform tins, and so on).

Their weakness: too much flexibility makes it hard to carry them once they’re filled with a
liquid mixture (you have to place the tin on a rack or on a baking tray before lining it or filling
it). Silicone tins should not be used for temperatures higher than 250°C (485°F), Gas Mark 9.

PIE DISH OR TART TIN: They come with smooth or fluted sides and in a range of materials
(metal, glass, porcelain or silicone). Sizes vary from 16cm to 32cm in diameter. Round pie
dishes with removable bottoms are recommended for fruit tarts, as they facilitate the removal of
the tart from the tin.

Individual Tins
PETIT-FOUR TINS: These miniature individual metal or silicone moulds come in a wide
range of shapes. They’re also used to make sweets.

MULTISHAPE MOULDS: This tin – the rigid nonstick version or the flexible silicone version
– has small compartments in the shape of tartlets, barquettes, small cakes or madeleines,
allowing you to bake up to 24 cakes at a time.

TARTLET AND BARQUETTE MOULDS: The first are round, while the second are oval.
They come in various sizes and are often made of tin or stainless steel.

RAMEKINS: These are small soufflé dishes used to cook crème caramels. Usually made of
ovenproof porcelain, they can easily travel from oven to refrigerator to table.

Special Tins
BAKING TRAY: These are rectangular and used to cook batter for layer cakes or roulades.

SPRINGFORM TIN: A round metal tin with tall sides. A locking system causes the sides to
come away and open up the bottom, making it easier to remove desserts (such as cheesecakes,
custards and pies) from the tin.
KOUGLOF TIN: A crown-shaped tin with diagonal ribbing. It’s usually made of glazed
terracotta. However, it is best to opt for a nonstick version, which facilitates the removal of the
kouglof.

PIE MOULD: This mould flares out toward the top. Its wide rim lets you connect and seal two
pastry discs or fasten a dough ‘cover’ on to a pie.

TARTE TATIN DISH: A very thick tin for making tarte tatins. It can be placed directly on a
source of heat to facilitate caramelization of butter and sugar. Opt for a nonstick version.

CAKE RINGS AND SQUARE DESSERT RINGS: These are bottomless shapes in stainless
steel. They’re either placed on silicone-coated baking paper or on a sheet of nonstick baking
paper lining a baking tray. There is no need to worry about removing the dessert from the tin.
You can find these tools in the shape of individual circles, double rolled tart rings or as cake
rings (with higher sides).

GENOESE MOULD: This metal rectangular tin has high sides that are either straight or flared
at the top. It’s used to make Genoese sponge, custard flans and more.

BUCHE CAKE MOULD: Used to make Christmas yule logs.

WAFFLE IRON: This two-plate mould is connected by hinges and is usually in cast iron. It’s
used to make waffles and wafers. There are two types: one goes over a hotplate or hob, the other
is electric.
 BASIC
ingredients
Good-quality ingredients are the key to making successful cakes and delicious desserts.

Flour
Pastry making usually requires wheat flour. When other flours are used – chestnut or buckwheat,
for example – they’re mixed in with wheat flour, as they’re not suitable for baking on their own.
The various types of wheat flour are classified by use. Plain and self-raising flours are best for
making cakes. These are low in protein and gluten, white and very refined. We recommend
sifting flour before adding it to a mixture.

Starch
This is a very starchy powder derived from grains (rice or corn) or from roots (potatoes or
cassava). Cornflour is most commonly used in pastries. It’s used to thicken creams, reduce
liquids or to prepare cakes. It must be added cold or after being diluted in a cold liquid.

Butter
We can’t imagine making pastries without butter. It’s used to make all doughs (except for bread
dough), creams, sweets, chocolate icing and more. Good butter shouldn’t be brittle or lumpy at
room temperature. Buy it as fresh as possible. And beware: butter easily takes on odours, which
can impregnate it. This is why it should be kept in a sealed container. If you have to work butter
into a cream (making it creamy), allow it to warm to room temperature for at least 30 minutes
first. Unless otherwise specified, all of the recipes in this book use unsalted butter.
Sugar
We can’t talk about cakes without talking about sugar. It brings sweetness and crunchiness to
desserts and gives baked goods a nice colour.

White caster sugar is the most commonly used type of sugar. Its small grains melt quickly.

Icing sugar is finely ground and contains a small amount of starch (3 per cent) to prevent
clumping. It is used for sprinkling, decorating or for making royal icing.

Unrefined sugars (rapadura, muscovado, and so on) have a very defined flavour (such as
liquorice or caramel) and very fine, dark brown grains. They’re used in cakes with pronounced
flavours (banana bread, pain d’épice, chocolate cake). But beware: these sugars turn light-
coloured desserts, such as vanilla creams or cheesecakes, an unsightly beige.

Vanilla sugar is caster sugar combined with at least 10 per cent natural vanilla extract. It is used
to flavour cake batter or creams. Avoid vanilla sugar that uses artificial vanilla.

Eggs
Opt for free-range eggs. Keep them refrigerated in their original container, pointy side up.
Remove them from the refrigerator ahead of time so that they are at room temperature before
use. For recipes that don’t require cooking, such as mousses, make sure the eggs are extra fresh.
Eggs with broken or cracked shells should be thrown out.

A medium egg weighs about 55g:

Shell: 5g
Egg white: 30g
Egg yolk: 20g

classification of eggs

There are four egg production types:

 0 Organic egg production (free-range hens fed an organic diet and raised on organic land)
1 Free-range egg production (hens have continuous access to the outdoors)
2 Barn egg production (cage-free production with hens free to roam indoors)
3 Laying cage systems (hens in ‘enriched’ colony cages)

Raising agents
These bring volume and lightness to cakes and bread.

Baking powder is a white powder used to prepare cakes, biscuits, and so on. It shouldn’t be
added to the dough too soon or it will lose some of its rising power.

Yeast is a natural product (a fungus) that makes brioches, breads, croissants and other baked
items rise. Fresh yeast comes in beige, easily crumbled cakes. It can be found at bakeries,
including in some supermarkets, or online. It lasts for a maximum of two weeks when
refrigerated or it can be frozen. Dried yeast comes in the form of small granules or flakes and
keeps for several months. Yeast needs time to become active. It expands the dough by producing
carbon dioxide when it comes into contact with sugar.

Cream
Double cream brings sweetness and creaminess to desserts. It can be used in cold or hot
preparations. It can also be used to make whipped cream or – by adding sugar – Chantilly cream.
In order for it to whip nicely, it should be made with a high fat content of 30–35 per cent and be
very cold.

Crème fraîche brings flavour and creaminess. It can be used as an accompaniment (to crumbles
or cakes, for example), but it doesn’t lend itself well to recipes that require cooking.

Cocoa Powder
Always opt for the sugar-free kind. Powders used to make hot chocolate have no place in cake
making.

Chocolate
Chocolate is made by mixing cocoa paste, sucrose and, if desired, cocoa butter. It can be dark,
milk or white depending on the recipe. For recipes requiring dark chocolate, opt for chocolate
bars containing at least 50 per cent cocoa solids. For icings, sweets or Easter eggs, it’s best to use
couverture chocolate: it contains more cocoa butter than the others, which allows the chocolate
to melt more easily. But beware: you have to melt the chocolate over a medium heat in a bain-
marie or in the microwave (in which case, stop the cooking once a minute and stir) and never on
direct heat or it will become grainy. Ideally, you should melt the chocolate according to the
tempering technique to create a shiny and smooth look.

Chocolate chips are easy to use and perfect for making cookies, muffins, cakes, and so on. You
can make your own by roughly chopping a bar of chocolate.

Salt
A number of recipes call for a pinch of salt, as this acts as a flavour enhancer: it helps bring out
the flavour of the other ingredients. Certain recipes call for fleur de sel, whose saltiness is not as
strong, but which brings a nice crunch.

Gelatine
This setting agent either comes in translucent sheets or in powder form. It’s used to make
mousses, Charlottes, Bavarian creams, jellies, and so on. The gelatine sheets must be soaked in
cold water and drained before use. They are then mixed into hot ingredients. Gelatine powder
must be combined with a liquid, heated and melted before being mixed in with other ingredients.

Ready-made dough
If you don’t have enough time to make a homemade dough for a tart or quiche, you can use
shop-bought dough. There are many different types of easy-to-use, ready-made doughs,
including shortcrust pastry, sweet shortcrust pastry or puff pastry. Some are sold in blocks and
others are ready-rolled. Opt for those labelled ‘all-butter’, which are tastier. It might also be
possible to buy puff pastry at a bakery.

Vanilla
Vanilla comes in pod form, as a powder (ground pods) or as a liquid extract and is the most
commonly used spice in pâtisserie and cake making. A good vanilla pod should be soft, flexible
and thick; when dried, it loses much of its flavour. Before adding it to a mixture, the pod should
be halved and its grains scraped out with a small knife. Rather than throwing out a pod after a
single use, rinse it, dry it out and store it in a container filled with sugar. Once you’ve collected a
number of pods, blend them with the sugar and run the powder through a sieve: you’ll end up
with homemade vanilla sugar.

Extracts (bitter almond, vanilla, coffee)

These are made by distilling a product that has been dissolved in water or alcohol by various
means (infusion, maceration, distillation or percolation). They perfume and flavour creams,
biscuits, ganaches, petit-fours and more. You only need a small amount to flavour a mixture.

Distilled water (orange blossom, rose)

These are made with water – sometimes with small amounts of alcohol – and the desired
flavouring. They add flavour to brioches, doughnuts, petit-fours, creams, coulis, and so on. You
only need a small amount to flavour a cake mixture.
 Cakes
& gâteaux
Yogurt cake
Pound cake
Vanilla sponge cake
Marble cake
Noisettine
Walnut delight
THE HISTORY OF CAKES
Carrot cake
KOUGLOF STEP-BY-STEP
Basque cake
Flourless orange cake
Pumpkin and pecan cake
Lemon drizzle cake
Cramique
Lemon poppy sponge cake
Fruit cake
CAKE DECORATIONS
Banana bread
Caramelized apple cake
Chocolate cake with crystallized ginger
Far Breton
Fiadone
Pecan brownies
Kouign-amman
Pineapple upside-down cake
Strawberry and lemon roulade
Chocolate and mixed berry roulade
APPLE STRUDEL STEP-BY-STEP
French spiced bread
Pink praline brioche
Choco-pear puddings
VEGETABLE-BASED DESSERTS
Dark chocolate fondants
Extra-chocolaty chocolate cake
Queen of Sheba
Soft chocolate sponge cake
Pavé of bitter chocolate with sweet spices
 YOGURT
cake

Serves 4–6

Preparation time: 15 minutes

Cooking time: 35 minutes

INGREDIENTS

25g butter, for greasing

200g plain flour
11g (2½ teaspoons) baking powder
1 unwaxed orange (or 1 unwaxed lemon)
3 eggs
200g caster sugar
A pinch of salt
175ml sunflower oil
125g pot natural yogurt

For the syrup

250ml water
165g caster sugar

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 24cm round cake tin. Sift the flour
and baking powder into a bowl. Grate the zest of the orange (or lemon) and squeeze its juice,
setting aside the juice for the syrup.

2 In a large bowl, combine the eggs with the caster sugar and salt, whisking until the mixture
becomes pale and frothy. Add the oil, orange (or lemon) zest and yogurt, then mix again. Add
the sifted flour and baking powder and work the batter until the mixture is evenly combined.

3 Pour the batter into the cake tin and bake for about 30 minutes.
4 For the syrup: pour the measured water into a saucepan, then add the freshly squeezed juice
and caster sugar. Bring to the boil and cook for about 5 minutes. Allow it to cool before pouring
it over the cake.

TIP
This foolproof cake is ideal for teaching children to bake. We also recommend adding pieces of fruit.

VARIATION
For a lighter cake, separate the egg whites from the yolks, whisk until stiff, then combine both
with the sugar and salt.
 POUND
cake

Serves 6–8

Preparation time: 15 minutes

Cooking time: 40 minutes

INGREDIENTS

3 eggs, weighed
Plain flour, the same weight as the eggs + extra for dusting
Caster sugar, the same weight as the eggs
Butter, the same weight as the eggs + extra for greasing
A pinch of salt

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease and flour a 22cm round cake tin. Sift
the flour. Separate the egg whites from the yolks.

2 In a large bowl, whisk the egg yolks, caster sugar and butter until the batter becomes pale in
colour. Add the flour and mix until the mixture is evenly combined. In a clean, dry bowl, whisk
the egg whites into stiff peaks along with a pinch of salt, then use a spatula to fold them carefully
into the batter.

3 Pour the batter into the cake tin and bake for 15 minutes. Reduce the temperature to 180°C
(350°F), Gas Mark 4, and continue baking for 25 minutes. Wait for the cake to cool before
removing it from its tin. Serve at tea-time with homemade jam.

VARIATION
Replace the butter with lightly salted butter.
 vanilla SPONGE
cake

Serves 8

Preparation time: 15 minutes

Cooking time: 35 minutes

INGREDIENTS

Butter, for greasing

60g cornflour + 20g for dusting
4 eggs
50g plain flour
90g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
A pinch of salt

1 Preheat the oven to 160°C (325°F), Gas Mark 3. Grease a 26–28cm round cake tin and dust it
with cornflour. Separate the egg whites from the yolks. Sift together the flour and cornflour.

2 In a large bowl, whisk the sugars and egg yolks together until the mixture becomes smooth
and pale in colour.

3 Whisk the egg whites and salt into stiff peaks and carefully fold them into the egg yolk-and-
sugar mixture with a spatula, alternating with the sifted flour mixture.

4 Pour the batter into the cake tin and bake for 35 minutes. Use the knife test to ensure the cake
is fully cooked: insert the blade, which should come out clean. Remove the cake from the tin as
soon as it is cooked. Serve cold.
 MARBLE
cake

Serves 6–8

Preparation time: 15 minutes

Cooking time: 40 minutes

INGREDIENTS

175g butter + 25g for greasing

3 eggs
175g plain flour
5g (1 teaspoon) baking powder
200g caster sugar
25g cocoa powder
3 tablespoons milk
A pinch of salt

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 900g loaf tin. Separate the egg
whites from the yolks. Melt the butter in a saucepan. Sift together the flour and baking powder.

2 Whisk the melted butter with the caster sugar, add the egg yolks while continuing to mix, then
gradually add the sifted flour and baking powder to the mixture.

3 Mix the cocoa powder into the milk. Separate the batter into 2 equal parts and stir the cocoa
powder mixture into one part.

4 Whisk the egg whites into stiff peaks with the salt, then use a spatula to carefully fold half the
mixture into each of the batters.

5 Pour an initial layer of cocoa batter into the loaf tin followed by a layer of the plain batter.
Alternate layers until the cake tin is full.
6 Bake for 40 minutes. Use the knife test to ensure the cake is fully cooked: insert the blade,
which should come out dry.
 NOISETTINE

Serves 6

Preparation time: 20 minutes

Cooking time: 45 minutes

INGREDIENTS

100g butter + 25g for greasing

30g hazelnuts, roughly chopped
6 egg whites
160g caster sugar
100g ground hazelnuts
40g plain flour

1 Preheat the oven to 150°C (300°F), Gas Mark 2. Grease a 22cm round cake tin or two 14cm
loaf tins. Place the chopped hazelnuts on a baking tray and bake them for 15 minutes, or until
golden.

2 In a large bowl, combine the egg whites and caster sugar. Add the ground hazelnuts, sift in the
flour and stir.

3 Melt the butter, add it to the hazelnut mixture and stir until the butter is fully absorbed.
Increase the oven temperature to 200°C (400°F), Gas Mark 6. Pour the batter into the cake tin(s)
and bake for 25–35 minutes, depending on what size of tin you are using.

4 Remove the cake(s) from the oven, allow to cool, remove from the tin(s) and decorate with the
toasted hazelnuts.
 WALNUT
delight

Serves 6

Preparation time: 20 minutes

Cooking time: 50 minutes

INGREDIENTS

25g butter, for greasing

180g shelled walnuts
4 eggs
180g caster sugar
100g cornflour

FOR THE ICING

120g icing sugar
2 tablespoons water
1 tablespoon instant coffee

1 Preheat the oven to 190°C (375°F), Gas Mark 5. Generously grease a 22cm round cake tin. Set
aside 30g of the walnuts for the decoration and roughly chop the rest using a food processor.
Separate the egg whites from the yolks.

2 Whisk together the egg yolks and caster sugar in a bowl until the mixture becomes pale in
colour. Add the cornflour and chopped nuts, then mix well with a wooden spoon.

3 Whisk the egg whites into stiff peaks. Remove 2 tablespoons of the egg whites and quickly
mix them into the walnut mix to lighten it. Then, carefully fold in the rest of the egg whites,
scooping the mixture in one go so as not to deflate it.

4 Pour the batter into the cake tin and place it on the middle rack of the oven. Bake for 50
minutes. Test to see whether the cake is cooked through by piercing it with a knife: the blade
should come out dry. Remove the cake from the oven, allow it to stand for 10 minutes, then
remove it from the tin and allow it to cool on a wire rack.

5 For the icing: dissolve the icing sugar in the measured water, add the instant coffee and mix
well until the paste becomes fairly thick, but smooth. Spread it on top of the cake with a spatula.
Decorate the cake with the extra walnuts, then serve.
 The HISTORY of CAKES

the Pavlova
(See recipe)

This cake is made with meringue, whipped cream and fresh fruit. Both Australia and New
Zealand claim it as their national dessert. It was created by a New Zealand pastry chef in honour
of Anna Pavlova – a prominent Russian dancer at the start of the 20th century – who was on
tour in the southern hemisphere. The dessert’s ‘flouncy’ shape is reminiscent of a tutu.
 the Paris–Brest
(See recipe)

A crown of choux pastry filled with praline cream and almond flakes, the Paris-Brest is a baker’s
pride and joy. Its shape, which recalls a bicycle wheel, was created in 1910 by Louis Durand, a
Maisons-Laffitte baker, as a tribute to the bicycle race between Paris and Brest.

the tarte tatin

(See recipe)

Created in Lamotte-Beuvron at the end of the 19th century, this caramelized apple tart, which is
cooked under a layer of dough and flipped onto a serving dish, was discovered by accident: one
of the Tatin sisters placed the fruit in the oven without the dough, so she added it later to stop
the cooking. This is probably a myth. In reality, this tart is a regional speciality that the two
sisters popularized largely thanks to the location of their small hotel: right in front of the train
station!

financiers
(See recipe)

During the 17th century, the religious order of the Visitandines, near Nancy, would make small
cakes, called visitandines, with almonds, sugar, flour and eggs. During the 19th century, a
Parisian baker, Lasne, whose bakery was located near the stock market, gave these cakes the
shape of a small gold bar and called them ‘financiers’ to cater to his client base of
stockbrokers.

rum babas
(See recipe)

We have Stanisław Leszczyński, the king of Poland and father-in-law to Louis XV, to thank for
these. While exiled in Nantes, he found his kouglof to be too dry and so he asked his baker,
Nicolas Stohrer, to change the recipe. Stohrer soaked the cake in an alcoholic syrup to soften it,
then filled it with crème pâtissière and raisins. The Stohrer Pâtisserie still exists and is located
on Rue Montorgueil, Paris. It’s the oldest pâtisserie in the world. The savarin cake is an alcohol-
free version of the same cake. After travelling to southern Italy, bakers also created versions
soaked with Limoncello or Marsala. The ‘bouchon’ shape was created in Italy, while France kept
the kouglof’s traditional crown shape.

the Charlotte
(See recipes, 1, 2 and 3)

This cake dates back to the start of the 19th century and was created as a tribute to Princess
Charlotte, the grandmother of Queen Victoria. This English dessert was originally made with a
crown of sliced bread or buttered brioche and topped with fruit compote (apple or pear). It was
cooked for a long time and served hot for tea. It wasn’t until 1900 that Antonin Carême, the
famous French baker who was working in England at the time, altered the recipe by using
sponge fingers and Bavarian cream and serving it cold.
 CARROT
cake

Serves 8

Preparation time: 20 minutes

Cooking time: 40–50 minutes

INGREDIENTS

130g butter, at room temperature + 25g for greasing

340g canned pineapple slices
100g caster sugar
150g brown sugar
3 eggs
350g carrots, peeled and coarsely grated
75g walnuts (or pecans)
220g plain flour
3 teaspoons baking powder
1 level teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon (or allspice)
½ teaspoon ground ginger

FOR THE ICING

120g cream cheese
75g icing sugar
60g butter, at room temperature
7.5g (1 heaped teaspoon) vanilla sugar
2 tablespoons lemon juice

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease two 18–20cm round cake tins. Use a
food processor to chop the pineapple roughly, then drain it thoroughly.
2 In a large bowl, whisk together the butter, caster sugar and brown sugar until creamy. Add the
eggs and mix again. Add the carrots, pineapple and nuts (reserve some for decoration) and stir.

3 Sift together the flour, baking powder, salt and bicarbonate of soda, then add them to the
mixture along with the spices. Stir until the mixture is evenly combined.

4 Divide the mixture between the cake tins and bake for 40–50 minutes. Ensure the cakes are
ready by inserting a knife into them; it should re-emerge clean and dry. Remove the cakes from
their tins and allow them to cool on a wire rack.

5 For the icing: whisk all the ingredients together until creamy. Spread half of it on the first
cake, cover this with the second cake, then use a spatula to spread the rest of the icing on top.
Decorate the cake with the reserved nuts.

TIP
Because of the carrots, this cake will be moist and dense, so it’s absolutely necessary to separate the batter into two parts, as a
thicker cake wouldn’t cook in the middle.
 KOUGLOF

Makes 2 kouglof

Preparation time: 40 minutes

Proofing time: 4 hours

Dough resting time: 2½ hours

Cooking time: 35–40 minutes

 INGREDIENTS

FOR THE DOUGH

100g raisins
60ml rum
450g plain flour + extra for dusting
3 pinches of salt
75g caster sugar
2 egg yolks
120g butter + 50g for greasing + a little extra, melted
 1 handful whole almonds
30g icing sugar, for dusting

FOR THE LEAVENING

110g plain flour
20g fresh yeast
80ml milk

1 Soak the raisins in the rum.

2 Prepare the leavening: combine the flour, yeast and milk in a bowl and mix well. Cover the
bowl with a wet tea towel and place in the refrigerator for 4 hours.
3 After the resting time, prepare the dough: combine the flour, salt, sugar and egg yolks in the
bowl of a food processor and mix with the hook attachment until the dough comes away from the
edges of the bowl.
4 Add the butter and continue to work the dough until it comes away from the edges again.
5 Drain and add the infused raisins. Mix them in, then cover the bowl with a cloth and let the
dough sit for 1½ hours at room temperature, until it doubles in volume.
6 Grease 2 grooved bundt tins. Place a whole almond at the bottom of each groove in the tins.
7 Turn the dough on to a lightly floured surface and separate it into 2 equal parts. Flatten each
part with the palm of your hand to return it to its initial shape.
8 Create 2 balls of dough by folding the edges of each ball back towards the centre. Roll each
ball on the work surface by gripping it with the palms of your hands, in a circular motion.
9 Dust your fingers with flour, take each ball into your hand, push your thumb into the centre of
the ball, lightly stretch the dough into a crown and place it in the tin. Cover it with a damp tea
towel and allow it to rise again at room temperature for 1 hour.
10 Preheat the oven to 200°C (400°F), Gas Mark 6. Bake the cakes for 35–40 minutes. Remove
the kouglofs from the tins, place them on a wire rack and drench them in the melted butter.
11 Let them cool, lightly dust with icing sugar and serve. To keep the cakes fresh, wrap them in
clingfilm.
 BASQUE
cake

Serves 6–8

Preparation time: 30 minutes

Dough resting time: 1 hour

Cooking time: 45 minutes

INGREDIENTS

FOR THE CRÈME PÂTISSIÈRE

250ml milk
½ vanilla pod
1 whole egg + 2 egg yolks
50g caster sugar
40g plain flour
2 tablespoons orange blossom water

FOR THE DOUGH

300g plain flour
150g caster sugar
A pinch of salt
5g (1 teaspoon) baking powder
1 whole egg + 2 egg yolks
180g butter, at room temperature + 25g for greasing

FOR THE GLAZE

1 egg yolk
1 tablespoon milk
1 Prepare the crème pâtissière: bring the milk and vanilla to the boil. Whisk together the whole
egg, egg yolks and caster sugar until creamy. Add the flour while continuing to whisk, then
gradually add the boiling milk. Pour the cream into a saucepan and cook over a medium heat
while continuing to whisk until the first bubbles appear. Remove from the heat, add the orange
blossom water and let it stand.

2 Prepare the dough: in a large bowl, combine the flour, caster sugar, salt and baking powder.
Make a well in the centre and add the egg, egg yolks and softened butter. Using a wooden spoon,
mix the ingredients starting from the centre. Then knead the dough by hand until the mixture is
evenly combined. Shape it into a ball and allow it to stand in a cool place for 1 hour.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 24cm round cake tin. Separate the
dough into 2 unequal portions (two-thirds and one-third). Stretch out the larger portion to cover
the bottom of the cake tin, pulling the dough so that it reaches the edges.

4 Remove the vanilla pod, then pour the crème pâtissière over the dough. Place the second piece
of dough on top to cover the crème, stretching it out to reach the edges of the tin. Once in place,
wet the edges and gently press them together to seal. Whisk together the egg yolk and milk for
the glaze, and brush over the top of the dough.

5 Bake for 20 minutes, then reduce the temperature to 180°C (350°F), Gas Mark 4, and bake for
another 20 minutes. Remove the cake from the oven and allow it to cool before removing it from
the tin. Serve warm or cold.

VARIATION
You can also make Basque cake with black cherry jam instead of crème pâtissière.
 FLOURLESS ORANGE
cake

Serves 4

Preparation time: 20 minutes

Cooking time: 55 minutes

INGREDIENTS

3 eggs
125g caster sugar
2 teaspoons baking powder
1 unwaxed orange
A pinch of salt
125g ground almonds

FOR THE DECORATION

A handful of almonds, roughly sliced
Icing sugar, for dusting
Fruit coulis (optional)

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a 20cm round cake tin with nonstick
baking paper. Whisk the eggs and sugar until the mixture becomes pale in colour. Add the
baking powder, the zest and juice of the orange, the salt and the ground almonds. Mix well.

2 Pour the batter into the cake tin and bake for 55 minutes, until the cake is golden on top. The
blade of a knife inserted into the centre should come out dry.

3 Decorate the cake with sliced almonds and dust with icing sugar, or top it with a fruit coulis, if
using. Serve warm or cold.
 PUMPKIN AND PECAN
cake

Serves 4–6

Preparation time: 30 minutes

Cooking time: 65 minutes

INGREDIENTS

75g lightly salted butter, melted + extra for greasing

150g pumpkin, peeled, deseeded and cut into 2.5cm pieces
2 tablespoons water
300g light brown soft sugar
200g plain flour
11g (2½ teaspoons) baking powder
4 eggs
2 tablespoons orange blossom water
50g pecans, roughly chopped
Icing sugar, for dusting

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 20 × 25cm rectangular baking dish
or tin. Cook the pumpkin in a casserole dish with the measured water for 20 minutes. Drain it
and blend it in a food processor.

2 Add the melted butter, sugar, flour and baking powder. Mix well. Add the eggs and orange
blossom water and blend until the mixture is evenly combined.

3 Add the pecans to the pumpkin mixture. Pour the mixture into the dish or tin and bake for 45
minutes, until the cake has risen and is golden on top. To ensure the cake is cooked, insert a
small knife: the blade should come out dry. Allow the cake to cool before dusting the top with
icing sugar and serving.
 LEMON DRIZZLE
cake

Serves 6–8

Preparation time: 30 minutes

Cooking time: 40–45 minutes

INGREDIENTS

50g candied lemon peel, chopped, to decorate

FOR THE MANQUÉ BATTER

70g butter + extra for greasing
1 unwaxed lemon
4 eggs
140g caster sugar
3.5g (1 level teaspoon) vanilla sugar
100g plain flour
100g candied lemon peel, chopped
½ teaspoon salt

FOR THE ROYAL ICING

100g icing sugar
1 egg white
Juice of ½ a lemon

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 22cm round cake tin. Carefully
remove the rind from the lemon using a sharp knife. Immerse the lemon rind in boiling water for
2 minutes, run it under cold water, dry it off and cut it into fine strips.

2 Prepare the manqué batter: melt the butter in a small saucepan and allow it to cool. Separate
the egg whites from the yolks. In a large bowl, whisk together the yolks, caster sugar and vanilla
sugar until frothy and pale in colour. Sift in the flour and add the melted butter, candied lemon
peel and strips of fresh lemon rind. Mix well until the batter is evenly combined. In a bowl,
whisk the egg whites and salt into peaks, then carefully fold them into the batter.

3 Pour the batter into the cake tin and bake for 15 minutes, then reduce the temperature to 180°C
(350°F), Gas Mark 4, and cook for 25–30 minutes. To ensure the cake is cooked, insert a small
knife: the blade should come out dry. Wait for the cake to cool before removing it from the tin,
then allow it to cool completely.

4 Prepare the royal icing: in a large bowl, combine the icing sugar, egg white and lemon juice.
Whisk until the mixture is smooth.

5 Once the cake is cold, use a spatula to cover it with the icing. Decorate with the chopped
candied lemon peel.
 CRAMIQUE

Serves 6

Preparation time: 25 minutes

Dough resting time: 2 hours

Cooking time: 40 minutes

INGREDIENTS

A cup of black tea

100g raisins
3 eggs
A pinch of salt
500g plain flour
1 tablespoon caster sugar
100g butter, cut into very small pieces + extra for greasing
1 teaspoon pearl sugar, to decorate (optional)

FOR THE LEAVENING

200ml milk
20g fresh yeast
50g plain flour

1 Prepare the tea and soak the raisins in it. Beat 2 eggs with a pinch of salt.
2 Prepare the leavening: warm the milk. Crumble the yeast into a large bowl, pour in a little of
the warmed milk and mix. Gradually add the flour by mixing with a wooden spoon to create a
soft paste.

3 Tip the flour onto a flat surface and make a well in the centre. Place the leavening in the hole.
Add the beaten eggs, the sugar and the rest of the warmed milk. Leave it to rise for 1 hour.

4 Grease a 28cm-long rectangular cake tin. Work the dough by hand and knead it until it
becomes elastic. Add the butter. Continue to knead. Drain the raisins and add them. Knead the
dough a bit more in order to mix them in.

5 Shape the dough into a sausage and place it in the cake tin. Beat the last egg and brush the egg
wash over the dough. Leave it to prove in the tin for 1 hour at room temperature.

6 Preheat the oven to 200°C (400°F), Gas Mark 6. Sprinkle the pearl sugar on top of the
cramique, if using, then bake for 10 minutes. Reduce the temperature to 180°C (350°F), Gas
Mark 4, and bake for another 30 minutes. Remove from the tin and allow to cool.

Serving suggestion
Serve this cramique with fruit compote, chocolate cream or fruity ice cream.
 LEMON POPPY SPONGE
cake

Serves 6–8

Preparation time: 25 minutes

Refrigeration time: 30 minutes

Cooking time: 50 minutes

INGREDIENTS

125g butter + extra for greasing

125g brown sugar
3 eggs
160g plain flour + extra for dusting
11g (2½ teaspoons) baking powder
1 unwaxed lemon
2 tablespoons poppy seeds

FOR THE TOPPING

2 tablespoons caster sugar
1 tablespoon water
Finely grated zest of 1 unwaxed lemon
A few poppy seeds

1 In a large mixing bowl, whisk the butter and sugar until the mixture becomes pale in colour.
Add the eggs, flour and baking powder and stir until the mixture is evenly combined.

2 Remove the zest from the lemon with a grater or zester and juice the lemon. Add the juice and
zest to the batter along with the poppy seeds.

3 Grease and flour a 25cm-long rectangular cake tin. Pour in the batter and refrigerate for 30
minutes.

4 Preheat the oven to 160°C (325°F), Gas Mark 3. Bake the cake for 50 minutes, until well risen
and the blade of a knife inserted into the cake comes out dry. Allow the cake to cool on a wire
rack.

5 Make the topping: melt the sugar in a saucepan with the measured water. Brush the top of the
cake with the syrup. Sprinkle the lemon zest and poppy seeds on top.
 FRUIT
cake

Serves 6–8

Preparation time: 20 minutes

Refrigeration time: 30 minutes

Cooking time: 50 minutes

INGREDIENTS

100g raisins
20ml sherry (or kirsch)
130g butter, at room temperature + extra for greasing
80g caster sugar
3 eggs
180g plain flour
11g (2½ teaspoons) baking powder
100g candied fruit or peel, finely chopped

1 Soak the raisins in the alcohol. In a large bowl, whisk the butter with the sugar until the
mixture becomes pale in colour. Add the eggs, one at a time, mixing well in between. Add the
flour and the baking powder.

2 Stir in the raisins, the alcohol they've been soaking in and the candied fruit. Mix well and put
the bowl in the refrigerator for at least 30 minutes.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease and line a 25cm-long rectangular cake
tin. Transfer the cold batter to the cake tin. Bake for 10 minutes, then reduce the temperature to
160°C (325°F), Gas Mark 3, and bake for another 40 minutes. The cake must be well risen and
golden, and the blade of a knife inserted into the centre should come out clean. Let the cake cool
before removing it from the tin.
 CAKE
decorations
An attractive edible decoration will do wonders to spruce up a simple cake. Decorations can be
made with sugar, caramel, chocolate, marzipan or whatever you want (see here)!
 CAKE
decorations

Chocolate
decorations
Make chocolate flakes by scraping the back of a chocolate bar with a knife or peeler. The more
adventurous baker can melt the chocolate, roll it out onto a cold surface, such as a marble slab,
allow it to set and scrape it up with a spatula. A more advanced technique is to temper the
chocolate and make large, soft, shiny and crisp shavings, like at a pâtissérie. Tempering is also
great for making chocolate eggs, chocolate white sardines or simple chocolate shapes.

Decorations for the sides of cakes

Once the cake is covered in chocolate icing or cream icing, cover the sides with toasted
almond flakes (use 75g for a cake). For a crunchier effect, combine the almonds with 30g
brown sugar before toasting them, then spread them over nonstick baking paper and let
them cool. You can use the same technique with coconut shavings, chopped walnuts or
hazelnuts, or with muesli.
 Marzipan AND fondant icing
You can easily find rolls of marzipan or fondant icing in supermarkets. Use a rolling pin to roll
them onto a surface dusted with icing sugar. Cut out shapes by hand or with small pastry cutters
bought on the Internet or in specialist kitchen shops. You can also make cute shapes, such as
flowers.

READY-MADE sugar decorations

Use the wide variety of ready-made decorations – such as multicoloured pearls, colourful
crystallized sugar, mimosa balls, stars or flowers made of sugar or rice paper – as simple ways to
decorate cakes for special occasions.

Caramel decorations
Make a golden caramel by placing 150g white caster sugar (darker sugar doesn’t caramelize as
well) in a saucepan or a nonstick frying pan. Melt the sugar over a medium heat while swirling
the saucepan in a circular movement to stir its contents – never stir with a spatula, as this causes
the sugar to crystallize and the caramel will harden. Once you’ve achieved the desired colour,
prepare a sheet of nonstick baking paper and drip the caramel over it with a spoon to form small
pearls or with a fork to make strips.
 Work fast, as caramel sets very quickly! Don’t refrigerate it after, as this makes it sticky
and soft.

Piping decorations
Piping bags are the quintessential baker’s tool. They make it possible to fill choux pastries or
verrines properly and to decorate desserts. They’re made of plastic, silicone or even silicone-
coated fabric that can be washed and reused indefinitely. You can also find packets of disposable
bags, which are useful if you don’t use them very often. Piping bags that are at least 30cm long,
or even 40cm long, will give you the best performance, as you’ll be able to put a large quantity
of your mixture in these. The benefits? Reloading a dirty bag can be complicated!

Think outside the box: if you don’t have a piping bag, use a freezer bag, fill it with your
mixture and cut out a small corner.
 BANANA
bread

Serves 6

Preparation time: 10 minutes

Cooking time: 1 hour

INGREDIENTS

4 tablespoons rapeseed oil + extra for greasing

120g wholegrain spelt flour + extra for dusting
4 ripe bananas
2 teaspoons baking powder
65g unrefined sugar
3 eggs
120g oat flakes
2 teaspoons ground cinnamon

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease and flour a 20 × 12cm rectangular
cake tin and line the base with a sheet of nonstick baking paper. Mash 3 bananas with a fork.
Combine the flour and baking powder. Mix together the banana purée, sugar, eggs and oil and
add the rest of the ingredients except for the last banana.

2 Pour the batter into the cake tin. Slice the remaining banana lengthways and place it on top.
3 Bake for 45 minutes. Cover with aluminium foil and continue to bake for another 15 minutes.
 CARAMELIZED APPLE
cake

Serves 6

Preparation time: 30 minutes

Cooking time: 40 minutes

INGREDIENTS

FOR THE BATTER

125g butter, at room temperature + 25g for greasing
200g plain flour + extra for dusting
2 eggs + 2 egg whites
125g caster sugar
2 tablespoons lemon juice
5g (1 teaspoon) baking powder
A pinch of salt

FOR THE FILLING

500g apples, halved and cored
60g caster sugar

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease and flour a 24cm round cake tin.
2 Prepare the batter: separate the egg whites from the yolks. Whisk together the butter, caster
sugar, egg yolks and lemon juice until creamy. Gradually sprinkle in the flour and baking
powder. Whisk the egg whites into stiff peaks with the salt and fold them into the batter with a
rubber spatula. Pour the batter into the cake tin.

3 Prepare the filling: place the apple halves flat on a board and slice them without fully cutting
through, so that the slices remain attached. Sprinkle them with caster sugar and press them into
the batter with the sugary part facing up. Bake for 40 minutes.
 VARIATION
Replace the butter with slightly salted butter.
 CHOCOLATE CAKE
with crystallized ginger

Serves 4–6

Preparation time: 20 minutes

Cooking time: 40 minutes

INGREDIENTS

140g butter, at room temperature + extra for greasing

160g plain flour + extra for dusting
100g dark chocolate, broken into pieces
140g icing sugar
3 eggs
11g (2½ teaspoons) baking powder
50g crystallized ginger, finely chopped

FOR THE ICING

100g dark chocolate, broken into pieces
50ml single cream
1 teaspoon ground ginger
20g crystallized ginger, finely chopped

1 Preheat the oven to 170°C (340°F), Gas Mark 3. Grease and flour a 25cm-long rectangular
cake tin. Melt the chocolate over a bain-marie. Whisk together the butter and icing sugar until
creamy. Add the eggs and whisk well. Add the melted chocolate. Carefully fold in the flour and
baking powder. Add the ginger pieces to the batter.

2 Pour the batter into the cake tin and bake for 40 minutes. Allow the cake to cool completely
before removing it from the tin.

3 Prepare the icing: melt the chocolate over a bain-marie with the cream and ground ginger.
Slowly pour the icing over the cooled cake. Sprinkle the top with crystallized ginger pieces and
allow it to cool.

VARIATION
Replace the crystallized ginger with crystallized orange peel.
 FAR
Breton

Serves 6–8

Preparation time: 10 minutes

Cooking time: 40–50 minutes

INGREDIENTS

Butter, for greasing

4 eggs
250g plain flour
A pinch of salt
100g caster sugar
700ml milk
300g soft, pitted prunes
50g raisins (optional)
Icing sugar, for dusting (optional)

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 24cm round baking dish.
2 Thoroughly beat the eggs. Place the flour in a large bowl, add the salt and caster sugar and mix
well. Add the eggs and the milk. Whisk until the mixture is evenly combined.

3 Scatter the prunes across the bottom of the baking dish (and raisins, if using) and pour the
batter over the top. Bake for 40–50 minutes: the top should be golden. Dust with icing sugar to
serve, if liked.
 FIADONE

Serves 4

Preparation time: 15 minutes

Cooking time: 30–40 minutes

INGREDIENTS

Butter, for greasing

2 unwaxed lemons (or unwaxed clementines)
4 eggs
150g caster sugar
500g fresh brocciu (Corsican goat or sheep’s milk cheese) or ricotta

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 20cm square cake tin.
2 Zest the lemons (or clementines). In a large bowl, whisk the eggs with the caster sugar until
the mixture is frothy. Add the brocciu and lemon zest and mix well.

3 Once the mixture is combined, pour it into the cake tin. Bake for 30–40 minutes. After 15
minutes, reduce the temperature to 160°C (325°F), Gas Mark 3. You can reduce the temperature
even more if the top of the cake browns too quickly. Serve warm or cold.

VARIATION
Prepare a base using dried, crushed biscuits combined with butter, as with a cheesecake, or pour
the mixture on to shortcrust pastry.
 PECAN
brownies

Makes 30 brownies

Preparation time: 30 minutes

Cooking time: 15–20 minutes

INGREDIENTS

185g butter + extra for greasing

100g dark chocolate, broken into pieces
225g caster sugar
3 eggs
90g plain flour
150g pecans, roughly chopped

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 25 × 35cm rectangular cake tin.
2 Melt the chocolate with the butter and caster sugar in a large bowl over a bain-marie. The
water should be barely simmering and should not touch the bottom of the bowl.

3 Whisk the mixture, then remove the bowl from the bain-marie. Add the eggs while whisking
vigorously with a hand whisk, then sift in the flour. Lastly, stir in the pecans using a spatula.

4 Pour the batter into the cake tin, smooth the top with a spatula and bake for 15–20 minutes.
The batter should remain spongy: ensure the brownies are cooked through by piercing them with
the tip of a knife. A bit of batter should stick to the knife as you pull it out.

5 Let the brownie cool before removing it from the tin. Remove it from the tin by flipping the tin
onto a dish. Allow the brownie to cool further, then cut it into strips, then slice the strips into
4cm squares and place the brownies on a serving dish.
 TIP
You can easily store these brownies for a few days in a sealed container.
 KOUIGN-AMMAN

Serves 6

Preparation time: 40 minutes

Dough resting time: 1 hour

Cooking time: 30 minutes

INGREDIENTS

10g fresh yeast

200ml lukewarm water
300g plain flour
200g lightly salted butter, at room temperature + 10g butter, melted + extra for greasing
200g caster sugar + 50g for sprinkling

1 Dissolve the yeast in the measured water. In a large bowl, sift the flour into a mound. Place the
dissolved yeast and melted butter in its centre, then knead for about 10 minutes, until the dough
is pliant and consistent. Cover it with a cloth and leave it to double in volume for about 1 hour in
a warm place.

2 Use a rolling pin to roll out the dough into a large pancake. Spread the soft butter over the
pancake, leaving a 2cm margin around the edge, then cover with the caster sugar. Fold the
pancake twice to form a triangle.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Generously grease a 22cm round cake tin,
then sprinkle it with caster sugar. Spread the sugar evenly by tapping the tin as you turn it.

4 Let the dough rest for a few minutes, then roll it out again with a rolling pin. Fold it in four
and roll it out again into a long rectangle. Roll the dough over on itself like a snail, then flatten it
by hand, giving it a round shape with a diameter of about 22cm. Place the dough in the cake tin.

5 Bake for 30 minutes, covering the dough in foil toward the end of cooking if the top browns
too quickly. Remove from the tin while still hot and serve warm.
 PINEAPPLE
upside-down cake

Serves 4–6

Preparation time: 15 minutes

Cooking time: 35 minutes

INGREDIENTS

150g tinned pineapple slices, drained

200g butter
4 large eggs
200g caster sugar
200g plain flour
2 teaspoons baking powder

FOR THE CARAMEL

75g caster sugar
3 tablespoons water

1 Preheat the oven to 200°C (400°F), Gas Mark 6.

2 Prepare the caramel: caramelize the caster sugar with the measured water in a small saucepan
over a low heat (or in the bottom of a cake tin, if it is heatproof), until the caramel is golden and
thick. Pour it into the bottom of a 22cm round cake tin. Lay the pineapple slices on top of the
caramel. Set aside.

3 Melt the butter in the microwave. Using an electric whisk, combine the eggs and caster sugar
until the mixture becomes pale in colour. Pour in the melted butter, stir, then sift in the flour and
baking powder, stirring until the batter is smooth. Pour it on top of the pineapple and bake for 35
minutes.
4 Let the cake cool before removing it from the tin, then eat immediately.

TIP
If it’s the right season, go for fresh pineapple instead – the Queen Victoria variety is very fragrant. If you have leftover pineapple
(fresh or tinned), cut it into cubes, stick a toothpick into each cube and eat them with the cake. You can also blend the rest of the
pineapple into a purée and serve it with the cake.
 STRAWBERRY AND LEMON
roulade

Serves 4–6

Preparation time: 30 minutes

Cooking time: 5–6 minutes

INGREDIENTS

3 eggs
100g caster sugar
½ teaspoon vanilla extract
1 tablespoon milk
100g plain flour
200g lemon curd
100g strawberries, finely diced

FOR THE TOPPING

Icing sugar
A few strawberries, halved

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Line a shallow rectangular baking tray with
nonstick baking paper. Separate the egg yolks from the egg whites.

2 Using an electric whisk, whisk the egg yolks with the sugar and vanilla extract until the
mixture becomes pale in colour and doubles in volume. Add the milk, then sift in the flour and
combine with a spatula. Whip the egg whites into soft peaks. Carefully fold them into the batter.

3 Spread the batter carefully over the baking tray to a thickness of 2cm. Bake for 5–6 minutes.
The cake should be lightly golden.

4 Once out of the oven, flip the cake onto a clean tea towel on a work surface and peel away the
baking paper. While it is still hot, roll up the cake starting from one end. Allow it to rest for 3
minutes, then unroll it.

5 Spread the lemon curd over the cake, then sprinkle the diced strawberries on top. Roll up the
cake again and wrap it in nonstick baking paper or in a tea towel until it has completely cooled.

6 Before serving, dust the cake with icing sugar and top with strawberry halves.

TIP
You can prepare your own lemon curd.
 CHOCOLATE AND mixed BERRY
roulade

Serves 8

Preparation time: 20 minutes

Cooking time: 20 minutes

Refrigeration time: 3 hours

INGREDIENTS

FOR THE CAKE

4 eggs
75g caster sugar
75g plain flour
25g cocoa powder

FOR THE FILLING

200ml very cold whipping cream
4 tablespoons fruit jelly or mixed berry jam
200g mixed berries of your choice
Cocoa powder (or icing sugar)

1 Preheat the oven to 160°C (325°F), Gas Mark 3. Line a shallow rectangular baking tray with
nonstick baking paper Prepare the cake: separate the egg yolks from the egg whites. Whisk the
egg yolks with half the sugar until the mixture becomes pale in colour. Sift the flour with the
cocoa powder.

2 Whip the egg whites into soft peaks, adding the remaining sugar halfway through. Carefully
fold the egg whites into the egg yolk mixture, then mix in the sifted flour mixture. Spread the
dough over the baking tray. Bake for 20 minutes.

3 Once out of the oven, flip the cake onto a clean tea towel on a work surface and peel away the
baking paper. While still hot, roll up the cake starting from one end. Allow it to rest for 3
minutes, then unroll it.

4 Prepare the filling: whip the cream. Add the jelly or jam with a spatula, without stirring too
much. Spread the filling over the cake, leaving a 4cm margin, then sprinkle mixed berries on top
(setting some aside for decoration). Roll the cake up again and refrigerate for 3 hours.

5 Dust the cake with cocoa powder and top with the remaining fruit. Serve cold.
 APPLE
strudel

Serves 6–8

Preparation time: 50 minutes

Dough resting time: 2 hours

Cooking time: 40 minutes

 INGREDIENTS

Icing sugar, for dusting

FOR THE DOUGH

100g butter + extra for greasing
400g plain flour + extra for dusting
1 teaspoon salt
1 egg yolk
3 tablespoons oil
 FOR THE FILLING
1.2kg apples, peeled, cored and diced
50g butter
100g walnuts
60g light brown sugar
100g raisins
1 teaspoon ground cinnamon + extra for dusting
40g breadcrumbs

1 Preheat the oven to 190°C (375°F), Gas Mark 5. Grease a baking tray. Prepare the dough: sift
the flour into a large bowl. Add the salt and egg yolk to a glass of warm water.
2 Pour the egg mixture and the oil into the centre of the flour and work rapidly to make a soft
ball of dough.
3 Knead on a lightly floured surface until the dough is smooth and elastic. Cover it and allow it
to rest for 2 hours.
4 Prepare the filling: brown the apples over a high heat for about 5 minutes with the butter.
5 Blitz the walnuts in a food processor and then toast them. Add the walnuts, sugar, raisins,
cinnamon and breadcrumbs to the apples and leave to cool.
6 Place 2 clean tea towels on a flat surface to create a long rectangle measuring about 40 ×
100cm. Dust them with flour. Roll out the dough with a rolling pin, then stretch and press it with
your fingers covered in flour, so that it comes out very thin.
7 Cut the edges of the dough neatly to obtain a large rectangle. Melt the butter and spread some
liberally over the dough using a brush.
8 Spread the filling over the dough, leaving a 3cm margin on each long edge, then roll the
strudel towards you using the tea towels as an aid.
9 Carefully place the strudel on the baking tray, bending both ends if it is very long and placing
the seam underneath.
10 Brush the top of the strudel with the rest of the melted butter, then bake for 35 minutes.
11 Use a tea strainer to sift some icing sugar and cinnamon over it.
 FRENCH SPICED
bread

Serves 6

Preparation time: 20 minutes

Cooking time: 1 hour

INGREDIENTS

20g butter, for greasing

100ml milk
200g strong honey
80g caster sugar
2 egg yolks
1 teaspoon bicarbonate of soda
300g plain flour
2 tablespoons lemon juice
100g crystallized fruit, roughly chopped
1 teaspoon ground cinnamon
Pearl sugar, to decorate

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 22cm-long rectangular cake tin and
line it with nonstick baking paper.

2 In a small saucepan, bring the milk, honey and caster sugar to the boil over a low heat, stirring
continuously. Whisk the egg yolks in a bowl and pour in half the milk and honey mixture. Add
the bicarbonate of soda and then the rest of the milk and honey mixture. Mix well.

3 Sift the flour into a large bowl. Gradually add the previous mixture, the lemon juice,
crystallized fruit and cinnamon, alternating the ingredients. Whisk the batter for about 10
minutes.

4 Place the dough in the loaf tin, sprinkle with pearl sugar nibs and bake for 1 hour.
5 Remove the bread from the tin and allow it to cool on a wire rack. Wait at least 24 hours
before serving.

TIP
This cake is best made in advance.
 PINK PRALINE
brioche

Serves 4–6

Preparation time: 30 minutes

Dough resting time: 4 hours

Cooking time: 45 minutes

INGREDIENTS

130g pink pralines (pralines roses – almonds with a pink sugar coating)

FOR THE BRIOCHE DOUGH

5g (1 teaspoon) fresh yeast
190g plain flour
20g caster sugar
½ teaspoon fine sea salt
3 eggs
150g butter, at room temperature, cut into small pieces

1 Prepare the brioche dough: crumble the yeast into a large bowl. Using a wooden spoon, mix it
with the flour, caster sugar and salt. Add the eggs, one at a time, carefully stirring after each
addition. Add the butter and mix well (the dough should come away from the sides of the bowl).

2 Roughly chop 100g of the pink pralines and grind the rest in a food processor, or by folding
them inside a clean tea towel and crushing them with a rolling pin. Add the chopped pink
pralines to the brioche dough.

3 Cover the dough with a damp tea towel and leave for 3 hours in a warm place to allow it to
double in volume.

4 Line a 12cm cylindrical brioche tin with nonstick baking paper. Quickly knead the ball of
dough, place it on the baking tray or in the tin and sprinkle the rest of the pink pralines on top.
Allow the dough to rise for 1 hour.

5 Preheat the oven to 230°C (450°F), Gas Mark 8. Bake the brioche for 15 minutes. Reduce the
temperature to 180°C (350°F), Gas Mark 4, and bake for another 30 minutes. Serve the brioche
warm.
 CHOCO-PEAR
puddings

Serves 4

Preparation time: 25 minutes

Cooking time: 8–10 minutes

INGREDIENTS

80g butter, cut into small pieces + 25g for greasing

25g plain flour, for dusting
3 eggs
½ vanilla pod
130g dark chocolate, broken into pieces
A pinch of salt
40g caster sugar
20g cornflour
1 Williams pear, not too ripe, peeled, cored and diced

1 Preheat the oven to 170°C (340°F), Gas Mark 3. Grease and flour 4 ramekins. Separate the egg
whites from the yolks. Split open the vanilla pod and scrape out the seeds.

2 Melt the chocolate in a bowl over a bain-marie. Remove from the heat and mix in the butter,
then stir with a spatula until smooth. Add the vanilla seeds, salt, sugar and egg yolks, then the
cornflour and diced pear. Mix well.

3 Whisk the egg whites to stiff peaks. Fold them very carefully into the mixture with a rubber
spatula.

4 Divide the mixture between the ramekins and bake at the bottom of the oven for 8–10 minutes.
Allow the puddings to rest for 2 minutes (but not more) before removing them from the
ramekins. Enjoy immediately.
 VARIATION
Replace the pear with 150g raspberries.
 VEGETABLE-BASED
desserts
We’re all familiar with the famous carrot cake (see the recipe) and American pumpkin pie –
which have elevated the carrot and pumpkin – but there are plenty of other possibilities to try!

AVOCADO cream
dessert
Brazilian cuisine often uses avocados to make desserts, including this quick and easy avocado
cream.

Makes 6 portions

Preparation time: 10 minutes

INGREDIENTS

3 perfectly ripe avocados

2 limes
2 tablespoons brown sugar
200ml coconut cream

1 In a high-sided bowl, use a hand blender to blend the avocados, the juice of 1 lime, the brown
sugar and the coconut cream.

2 Pour the cream into 6 pots and decorate with lime slices.
 CHOCOLATE COURGETTE
sponge cakes
As far as flavour goes, courgettes remain fairly inconspicuous here, but they do bring sponginess
and moisture to the batter while allowing you to reduce the amount of butter required
significantly. You can also make this recipe by substituting the courgette with 150–200g
beetroot.

Makes 6 small cakes

Preparation time: 15 minutes

Cooking time: 25 minutes

INGREDIENTS

1 egg
60g brown sugar
100g dark chocolate, broken into pieces
30g butter, cut into pieces
100g plain flour
2 teaspoons baking powder
1 courgette

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Whisk the egg and sugar until frothy. Melt
the chocolate and butter in a saucepan. Add them to the previous mixture, then pour in the flour
and baking powder.

2 Grate the courgette and squeeze it between your hands to let out a little of the water. Add 160g
of it to the batter. Mix well.

3 Divide the batter between 6 cups of a muffin tin that have been greased or lined with paper
cases and bake for 25 minutes.
 Which other vegetables can be
used to make desserts?
• Consider adding mashed sweet potatoes to spiced orange muffins.
• Substitute some of the butter in brownies with black bean purée. This will add vegetable
protein and allow you to prepare a gluten-free version, as flour will no longer be necessary.
 DARK CHOCOLATE
fondants

Makes 4 fondants

Preparation time: 25 minutes

Refrigeration time: 2 hours

Cooking time: 12 minutes

INGREDIENTS

120g dark chocolate, broken into pieces

120g butter + extra for greasing
3 eggs
180g caster sugar
40g plain flour + extra for dusting
scoop of vanilla ice cream, or vanilla or pistachio crème anglaise, to serve (optional)

1 Melt the chocolate and butter over a bain-marie or in the microwave, mixing to obtain a
smooth cream.

2 In a large bowl, whisk the eggs with the sugar. Add the flour, mix well, then incorporate the
melted chocolate and butter. Refrigerate for 2 hours.

3 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease and flour four 8cm cake rings (or 4
large ramekins). Place the rings on a baking tray lined with nonstick baking paper. Fill the rings
three-quarters full with the chocolate mixture. Bake for 12 minutes.

4 Once out of the oven, let the cakes rest for 5 minutes, then use a knife to pry the rings off
carefully.

5 Serve with a scoop of vanilla ice cream, or vanilla or pistachio crème anglaise, if using.

TIP
If using ramekins, we recommend leaving the cakes in, or they might collapse.
 EXTRA-CHOCOLATY
chocolate cake

Serves 8–10

Preparation time: 10 minutes

Cooking time: 15–20 minutes

INGREDIENTS

250g butter + extra for greasing

60g plain flour + extra for dusting
250g dark chocolate, broken into pieces
180g caster sugar
4 tablespoons orange juice
Zest of ½ an orange
4 eggs

1 Preheat the oven to 150°C (300°F), Gas Mark 2. Grease and flour a 24–26cm round cake tin
(or a rectangular cake tin of an equivalent size).

2 In a small saucepan, melt the chocolate with the butter. Add the sugar, orange juice, orange
zest and the eggs, one by one, while stirring continuously. Incorporate the flour. Pour the batter
into the cake tin. Bake for 15–20 minutes.

3 Remove the cake from the oven. If it doesn’t seem cooked in the middle, that’s normal. Do not
put it back in the oven. Ideally, serve the cake the following day.

TIP
This cake is best made in advance. It is a rich cake and can be easily overwhelming, so it should be served in very small portions.
It keeps well in the refrigerator if you don’t finish it in one day.
 QUEEN
of Sheba

Serves 8

Preparation time: 25 minutes

Cooking time: 35 minutes

INGREDIENTS

70g butter, at room temperature + 25g for greasing

25g plain flour, for dusting
30g flaked almonds
120g dark chocolate (at least 60 per cent cocoa solids), broken into pieces
40g cornflour
20g cocoa powder + extra to decorate
3 eggs
80g caster sugar
70g ground almonds
A pinch of salt

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Generously butter a 22cm round cake tin (or a
16cm Charlotte mould), then dust it with flour.

2 Lightly toast the almonds in a nonstick frying pan. Let them cool, then scatter them across the
bottom of the cake tin. Place them in the refrigerator while you prepare the batter.

3 Melt the butter and chocolate in a small saucepan over a very low heat or over a bain-marie,
stirring gently until smooth. Sift the cornflour with the cocoa powder.

4 Separate the egg whites from the yolks. Vigorously whisk the yolks with the caster sugar until
the mixture becomes pale and frothy. While continuing to stir, add the chocolate cream, the
sifted cornflour mixture and the ground almonds.
5 Whisk the egg whites into stiff peaks with the salt. Quickly add 2 tablespoons of the egg
whites to the chocolate mixture to lighten it, then carefully fold in the rest of the egg whites
using a rubber spatula. Pour the batter into the cake tin and bake for 35 minutes.

6 Remove the cake from the oven. Remove it from the tin, turn it upside down and place it on a
wire rack to cool. Dust with cocoa powder before serving.
 SOFT CHOCOLATE
sponge cake

Serves 8

Preparation time: 20 minutes

Cooking time: 25 minutes

INGREDIENTS

125g butter + 25g for greasing

250g dark chocolate, broken into pieces
8 eggs
A pinch of salt
150g caster sugar
50g plain flour
Icing sugar, for dusting

1 Preheat the oven to 250°C (485°F), Gas Mark 9. Grease a 22cm round cake tin. Melt the butter
and chocolate in a small saucepan over a very low heat or over a bain-marie, gently stirring to
obtain a smooth cream.

2 Separate the egg whites from the yolks. Whisk the egg whites into a light mousse with the salt.
3 In a large bowl, whisk the egg yolks with the sugar (by hand or using an electric whisk) until
the mixture becomes pale in colour. Continue to whisk as you add the egg whites, melted
chocolate mixture and finally the flour. The mixture should diminish slightly in volume.

4 Pour the batter into the cake tin and bake for 5 minutes, then reduce the temperature to 150°C
(300°F), Gas Mark 2, and bake for another 20 minutes. Ensure the cake is cooked through by
using a knife: the blade should come out covered in a little chocolate.

5 Remove the cake from the tin and place on to a wire rack. Dust with icing sugar and serve
warm.
 PAVÉ OF BITTER CHOCOLATE
with sweet spices

Serves 8–10

Preparation time: 20 minutes

Cooking time: 1 hour

INGREDIENTS

250g butter, cut into pieces + 25g for greasing

180g caster sugar
100ml water
250g dark chocolate, broken into pieces
75g plain flour
3 eggs
½ teaspoon vanilla powder
4 pinches of each of the following ground spices – cinnamon, green anise and cardamom – mixed together

FOR THE DECORATION (OPTIONAL)

1 tablespoon icing sugar
½ teaspoon ground cinnamon

1 Preheat the oven to 170°C (340°F), Gas Mark 3. Cover the bottom of a 20 × 20cm square cake
tin with nonstick baking paper. Grease the paper. In a heavy-based saucepan, bring the sugar and
the measured water to the boil, then add the chocolate and butter. Reduce the heat and mix well,
then remove from the heat.

2 Tip the flour into a large bowl, whisk in one egg, then add the remaining 2 eggs, one by one,
mixing well. Add the vanilla and spices. Pour the batter into the butter and chocolate mixture and
stir vigorously.

3 Pour the batter into the cake tin. Place the tin into a larger tin filled halfway with hot water.
Bake for 1 hour. Allow the pavé to cool, then remove it from the tin and dust with icing sugar
mixed with cinnamon, if using.
 Tarts
& crumbles
Strawberry, mascarpone and Chantilly tart
Rhubarb tartlets
Apple pie
APPLE TARTE TATIN STEP-BY-STEP
Kiwifruit tart
FLORAL TART
Apple roses
French pear tart
Raspberry barquettes
Apricot and rosemary brioche tart
Fine fig tartlets
Mini mango and coconut tortes
Salted caramel tartlets
Chocolate tart
LEMON MERINGUE TARTLETS STEP-BY-STEP
White chocolate tartlets
Banana chocolate tart
10 SECRETS OF A SUCCESSFUL TART
Mascarpone tart
Saint Tropez tart
Parisian flan
ORANGE CHEESECAKE STEP-BY-STEP
Baked vanilla cheesecake
Apple crumble
Apple and raspberry crumble
 STRAWBERRY, MASCARPONE
and Chantilly tart

Serves 6

Preparation time: 25 minutes

Cooking time: 15–20 minutes

INGREDIENTS

1 sheet of ready-rolled all-butter sweet shortcrust pastry

1 tablespoon caster sugar
500g strawberries, sliced
50g white chocolate

FOR THE CHANTILLY CREAM

250ml very cold whipping cream
100g mascarpone
2 tablespoons icing sugar + extra for dusting
½ teaspoon vanilla extract

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Use the pastry dough to line a 26cm round
tart tin, preferably one with a removable bottom. Sprinkle a layer of caster sugar over the pastry
dough and blind bake it for 15–20 minutes. Allow it to cool completely.

2 Using an electric whisk, whip the cream with the mascarpone, icing sugar and vanilla extract
to make a firm Chantilly cream. Refrigerate the cream until needed.

3 Shortly before serving the tart, spread half the Chantilly cream over the base of the pastry case
and put the rest in a piping bag with a fluted nozzle. Pipe Chantilly stars onto the tart and arrange
the strawberries between them. Make white chocolate shavings using a peeler and sprinkle these
on top of the tart, then dust with a little icing sugar. Serve immediately to keep the tart from
becoming soggy.
 Rhubarb
tartlets

Makes 4 tartlets

Preparation time: 30 minutes

Macerating time: 8 hours

Dough resting time: 30 minutes

Draining time: 30 minutes

Cooking time: 30–35 minutes

INGREDIENTS

4–5 rhubarb stalks, cut into strips the same length as the tartlet tins
30g caster sugar
Icing sugar, for dusting

FOR THE SWEET SHORTCRUST PASTRY

180g plain flour
90g cold, lightly salted butter + 25g for greasing
2 tablespoons caster sugar
70ml cold water

FOR THE ALMOND CREAM

 1 egg
75g caster sugar
3 tablespoons milk
2 tablespoons single cream
25g ground almonds
55g cold butter

1 The night before, place the rhubarb strips in a large bowl and dust them with caster sugar.
Cover and let them macerate for at least 8 hours in the refrigerator.

2 The next day, prepare the sweet shortcrust pastry. Roll it into a ball, wrap it in clingfilm and
allow it to rest for at least 30 minutes in the refrigerator.

3 Place the rhubarb in a strainer and allow it to drain for 30 minutes. Preheat the oven to 180°C
(350°F), Gas Mark 4. Grease 4 tartlet tins. Remove the pastry dough from the refrigerator and
roll it out to a thickness of 2mm. Line the tartlet tins with the dough and prick the bottoms with a
fork. Cover the tins with nonstick baking paper and fill with baking beans. Bake for 15 minutes.

4 Prepare the cream: whisk together the egg and caster sugar in a bowl, then add the milk,
cream, ground almonds and butter. Mix well.

5 Remove the paper and baking beans from the tartlet cases. Arrange the rhubarb strips in them,
then pour in the almond cream and bake for 15–20 minutes. Serve the tartlets cold or barely
warm, liberally dusted with icing sugar.

Serving suggestion
Serve these tartlets with a strawberry coulis or top them with Italian meringue, then lightly brown them for 5 minutes
under the grill.
 APPLE
pie

Serves 6–8

Preparation time: 30 minutes

Dough resting time: 30 minutes

Cooking time: 50 minutes

INGREDIENTS

1kg apples, peeled, cored and sliced

Juice of 1 lemon
1 egg

FOR THE SHORTCRUST PASTRY

150g cold butter + extra for greasing
300g plain flour
½ teaspoon salt

FOR THE FILLING

40g plain flour
50g brown sugar
A pinch of vanilla powder
½ teaspoon ground cinnamon
A pinch of ground nutmeg

1 Grease a 22cm round tart tin. Prepare the shortcrust pastry; allow it to rest for at least 30
minutes in the refrigerator. Split the dough into 2 balls of 300g and 200g. Roll them out into
3mm-thick circles and use the larger one to line the tart tin, letting it spill over the edges.
2 Prepare the filling: in a large bowl, combine the flour, brown sugar, vanilla, cinnamon and
nutmeg. Pour half of this mixture into the tin.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Place the apples in the tin in the shape of a
wheel, creating a small dome in the centre. Drizzle the lemon juice on top, then sprinkle the rest
of the flour and brown sugar mixture on top.

4 Cover the filling with the other circle of pastry dough. Beat the egg and brush it over the edges
of the dough, then pinch the edges together. Make a small hole in the centre of the pie with the
tip of a knife, then brush it with the egg. Bake for 10 minutes. Remove from the oven and coat
again with the beaten egg before continuing to bake for 40 minutes.

Serving suggestion
Serve this pie still warm, with crème fraîche, a blackberry coulis or a scoop of vanilla ice cream.
 APPLE
tarte tatin

Serves 6

Preparation time: 40 minutes

Dough resting time: 30 minutes

Cooking time: 40 minutes

 INGREDIENTS

FOR THE sweet SHORTCRUST PASTRY

100g butter
200g plain flour
A large pinch of salt
2 tablespoons caster sugar

FOR THE FILLING

 1kg firm apples, peeled, cored and quartered
75g butter, cut into pieces + extra for greasing
100g caster sugar
150g crème fraîche or vanilla ice cream

1 Prepare the sweet shortcrust pastry; allow it to rest for 30 minutes in the refrigerator.
2 Prepare the apples.
3 Grease a 26cm round flameproof metal or cast iron tin. Sprinkle the bottom with the caster
sugar.
4 Arrange the apples in the tin and scatter the butter on top.
5 Place the tin on the hob and cook for 10 minutes over a high heat until a caramel forms. It
should be bubbling and golden brown in colour.
6 Preheat the oven to 180°C (350°F), Gas Mark 4. Use the palm of your hand to work the sweet
shortcrust pastry, then roll it out to a thickness of 4mm.
7 Cut out a disc of dough measuring 4cm greater than the diameter of the tin.
8 Cover the apples with the disc of dough and fold the edges of the dough toward the interior of
the tin to seal. Bake for 30 minutes.
9 If the apples release too much water, when you take the tart out of the oven, hold the tin with
an oven glove and gently tip it over a small saucepan to collect the juice. Bring the juice to the
boil in a small saucepan until you get a thick caramel.
10 Place a plate over the tin and turn the whole thing upside down. Spread the caramel on top. It
will soon turn to jelly.
11 Serve warm with crème fraîche or vanilla ice cream.
 KIWIFRUIT
tart

Serves 6

Preparation time: 20 minutes

Dough resting time: 30 minutes

Cooking time: 20 minutes

INGREDIENTS

7–8 kiwifruit, peeled and sliced into thin slices

FOR THE SWEET SHORTCRUST PASTRY

200g plain flour + extra for dusting
A pinch of salt
2 tablespoons caster sugar
100g cold butter, cut into very small pieces, + 25g for greasing
5 tablespoons cold water

FOR THE CREAM

2 egg yolks
80g caster sugar
1 teaspoon plain flour
200ml milk
1 tablespoon redcurrant jelly

1 Prepare the sweet shortcrust pastry: pour the flour into a large bowl and make a well in the
centre. Add the salt, caster sugar and butter. Rub the mixture with your fingertips until it
resembles breadcrumbs. Add the measured water to bring the ingredients together, then work the
mixture until you have a pliable dough. Place the dough on a floured work surface and flatten it
out, without kneading it too much. Shape the dough into a ball, then cover it with clingfilm and
allow it to rest for at least 30 minutes in the refrigerator.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 20–22cm square tart tin. Roll the
dough out to a thickness of 3mm and use it to line the tin. Pierce the dough with a fork, cover it
with nonstick baking paper and baking beans and bake for 20 minutes.

3 Meanwhile, prepare the cream: in a saucepan, whisk the egg yolks with the caster sugar, flour
and milk. Cook over a low heat, stirring, until the cream coats the back of a spoon. Remove from
the heat and add the redcurrant jelly.

4 Remove the tart case from the oven, allow it to cool, remove the baking beans and paper and
pour the cream into it.

5 Place the kiwifruit on top of the cream so that they overlap slightly. Refrigerate until serving.
 FLORAL TART
This is a rather classic tart in terms of how it’s made, but it requires a bit more patience in its
assembly: the aim is to create pretty petal arrangements that resemble flower buds.

the keys TO SUCCESS

• Apples yield the best results. Opt for organic apples so you can keep the skin on and play on
the contrast between the dark and light colours.
• Use a very sharp knife or, better yet, a mandolin, to create perfect, thin, even slices.
• For an even more sophisticated effect and a softer tart, spread a thin layer of apple compote
over the bottom of the tart case.
• You can use other fruit, such as pears, although they are more fragile, or mangoes, which roll
up well once sliced and don’t need to be precooked if they’re ripe enough.

1 Wash the apples and core them with an apple corer. Cut them in half and slice them thinly,
placing each slice in a large bowl with water and lemon juice as you go, to keep them from going
brown. Microwave the bowl for 2 minutes on high. Stir carefully to ensure all the slices are
submerged and microwave for 2 more minutes. Let the apples cool slightly in the water.

2 Place the apple slices on absorbant kitchen paper and line up 3 slices so that they overlap.
Carefully roll them up to create a flower.

3 Place the flower vertically on the prepared tart dough, which should have been pricked with a
fork and possibly precooked (see here). Continue to line up the flowers, placing them very close
together. Brush them with a slightly warm fruit jelly (quince or apple).

4 Dust the top of the tart with brown sugar and bake (see here).
 FIRM OR
soft apples?
If you don’t want to overcook your apples, blind bake the tart case for 15 minutes at 180°C
(350°F), Gas Mark 4, without the filling, then bake again for 15 minutes with the apples.
If you like your apples softer, cook everything at once for 25–30 minutes at 180°C (350°F),
Gas Mark 4.
 APPLE
roses

Serves 6

Preparation time: 20 minutes

Cooking time: 30 minutes

INGREDIENTS

1 sheet of ready-rolled all-butter puff pastry

3 apples
100g apple compote
1 teaspoon icing sugar

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Roll out the dough and cut it into 3cm wide
strips. Cut each strip in half crosswise.

2 Slice the apples with a mandolin to obtain strips roughly 2mm thick. Soften them by cooking
them for 10 minutes in a saucepan filled with boiling water.

3 Place some apple compote on the lower half of a strip of dough, then place 6 or 7 strips of
apple on the upper half, letting them slightly overlap and poke out. Refold the strip of dough
over the apples, then roll it up to form a rose. Repeat with the remaining strips.

4 Place the roses in muffin tins and bake for 20 minutes. Dust with icing sugar before serving.
 FRENCH PEAR
tart

Serves 6

Preparation time: 30 minutes

Dough resting time: 30 minutes

Cooking time: 30–40 minutes

INGREDIENTS

1 large jar of preserved pears (850g) or 8 homemade poached pear halves (see the recipe for Pear Charlotte)

FOR THE SWEET SHORTCRUST PASTRY

250g plain flour
160g butter, at room temperature, cut into small pieces + 25g for greasing
1 egg
70g caster sugar

FOR THE FRANGIPANE CREAM

2 eggs
100g caster sugar
120g ground almonds
120g butter, at room temperature

1 Prepare the sweet shortcrust pastry: sift the flour on to a work surface. Add the butter and rub
in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre
of the mixture. Break the egg into it and pour in the caster sugar. Use your fingertips to mix all
the ingredients together. Knead the dough briefly to bring it together and smooth it out. Shape
the dough into a ball and flatten it between your palms. Wrap it in clingfilm and allow it to rest
for at least 30 minutes in the refrigerator.

2 Preheat the oven to 190°C (375°F), Gas Mark 5. Grease a 26cm round fluted tin with a
detachable bottom. Prepare the frangipane cream: in a large bowl, whisk the eggs with the caster
sugar, then add the ground almonds and butter. Mix well.

3 Roll the dough out to a thickness of 2mm. Use the dough to line the tin. Spread the cream over
the dough. Drain the pear halves then cut them into slices on a chopping board. Use the palm of
your hand to fan the pears out slightly, then use a spatula to lift them one by one and arrange
them carefully on the cream in a rose pattern. Bake for 30–40 minutes.

4 Let the tart cool before removing from the tin. Serve cold.

TIP
The sweet shortcrust pastry is even better when it has rested for 24 hours in the refrigerator.
 RASPBERRY
barquettes

Makes 10–12 barquettes

Preparation time: 15 minutes

Dough resting time: 30 minutes

Cooking time: 10–15 minutes

INGREDIENTS

200g raspberries
5 tablespoons redcurrant (or raspberry) jam

FOR THE SWEET SHORTCRUST PASTRY

200g plain flour + extra for dusting
A pinch of salt
2 tablespoons caster sugar
100g cold butter, cut into very small pieces + 40g for greasing
5 tablespoons cold water

FOR THE CRÈME PÂTISSIÈRE

3 egg yolks
50g caster sugar
20g plain flour
250ml milk

1 Prepare the sweet shortcrust pastry: pour the flour into a large bowl and make a well in the
centre. Add the salt, caster sugar and butter. Rub in with your fingertips until the mixture
resembles fine breadcrumbs. Add the measured water to bring the ingredients together, then
work the mixture until you have a pliable dough. Place the dough on a floured work surface and
flatten it out, without kneading it too much. Shape the dough into a ball, wrap it in clingfilm and
allow it to rest for at least 30 minutes in the refrigerator.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease 10–12 fluted barquettes. Remove the
pastry dough from the refrigerator and roll it out to a thickness of 2mm. Using a pastry cutter or a
small bowl, cut discs out of the dough and use them to line the barquettes. Prick the bottom of
each pastry case with a fork. Cut out some pieces of nonstick baking paper and place them on top
of each pastry case, then fill with baking beans. Bake for 10–15 minutes.

3 Prepare the crème pâtissière: in a large bowl, vigorously whisk the egg yolks with the caster
sugar until the mixture becomes pale in colour. Dust the top with flour, then quickly fold it in
without working it too much. Meanwhile, bring the milk to the boil, then pour it, still boiling,
over the mixture, stirring constantly with a wooden spoon to obtain a smooth cream. Pour the
cream into a heavy-based saucepan. Cook over a low heat until the cream has thickened. Remove
the saucepan from the heat as the first bubbles start to form and pour the cream into a large bowl
to cool.

4 Fill the barquettes with the cooled pastry cream. Set the rest of the cream aside for later.
Divide the raspberries between the barquettes. In a small saucepan, heat the jam and, using a
brush, carefully coat the raspberries with it. Serve cold.

TIP
Assemble the barquettes at the last minute, as they do not last well in the refrigerator.
APRICOT AND ROSEMARY
brioche tart

Serves 6

Preparation time: 30 minutes

Dough resting time: 1½ hours

Cooking time: 25 minutes

INGREDIENTS

1kg apricots, halved and pitted

FOR THE BRIOCHE DOUGH

5g fresh yeast
2 tablespoons milk, warmed
175g plain flour
2 eggs
½ teaspoon salt
15g caster sugar
90g butter

FOR THE FILLING

1 egg
50g butter, at room temperature
50g caster sugar
60g ground almonds
1 teaspoon chopped fresh rosemary + extra sprigs to decorate
1 Prepare the brioche dough: in a bowl, dissolve the yeast in the warm milk and let it rest for 10
minutes.

2 Pour the flour on to a work surface and make a well in the centre. Add the dissolved yeast,
eggs, salt, caster sugar and butter. Knead everything for at least 10 minutes until the dough
becomes smooth and elastic (you could knead the bread using a stand mixer with a hook
attachment or in a bread maker).

3 Place the dough into a large bowl, cover it with a tea towel, and allow it to rise for about 1½
hours in a warm place (close to a radiator in winter) until it doubles in volume.

4 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking tray with nonstick baking
paper. Knock back the dough before transferring it to the baking tray.

5 Prepare the filling: in a large bowl, whisk the egg with the butter and caster sugar, then add the
ground almonds and rosemary. Mix until smooth. Spread this cream over the dough. Place the
apricots on top, cut side up, then bake the tart for 25 minutes. Serve warm decorated with
rosemary sprigs.
 FINE
fig tartlets

Makes 6 tartlets

Preparation time: 15 minutes

Cooking time: 35 minutes

INGREDIENTS

1 sheet of ready-rolled all-butter puff pastry (about 230g)

FOR THE FILLING

1 tablespoon whole almonds (or whole hazelnuts)
1 tablespoon whole pistachios
40g butter
6 fresh figs, each cut into 6
2–3 tablespoons runny honey
2 tablespoons fig vinegar (or balsamic vinegar)
1 tablespoon pine nuts

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Cut the dough into 6 discs, 8–10cm in
diameter. Place them on a baking tray lined with nonstick baking paper, cover with a second
sheet of nonstick baking paper, then with a second baking tray. Bake for 10 minutes.

2 Prepare the filling: roughly chop the almonds and pistachios. In a frying pan, melt the butter
and add the fig slices. Pour in the honey and cook for 3 minutes over a medium heat, carefully
turning the figs over. Use a slotted spoon to remove them from the pan.

3 Reheat the fig cooking juice and add the vinegar. Bring to the boil, then remove from the heat.
4 Arrange 6 fig slices on top of each tartlet, scatter with the chopped nuts and whole pine nuts,
then brush each tartlet with one tablespoon of the cooking juice. Bake for 20 minutes. Serve
warm.

Serving suggestion
Serve with a scoop of caramel or speculoos ice cream.
 MINI MANGO AND COCONUT
tortes

Makes 6 tortes

Preparation time: 20 minutes

Dough resting time: 30 minutes

Cooking time: 30 minutes

INGREDIENTS

FOR THE SHORTCRUST PASTRY

300g plain flour, sifted + extra for dusting
A pinch of salt
4 tablespoons caster sugar (optional)
150g cold butter, cut into very small pieces + extra for greasing
8 tablespoons cold water

FOR THE FILLING

30g lightly salted butter
7.5g (1 heaped teaspoon) vanilla sugar
50g caster sugar
2 mangoes, peeled, pitted and diced
6 tablespoons desiccated coconut
1 egg

1 Prepare the shortcrust pastry: pour the flour into a large bowl and make a well in the centre.
Add the salt, caster sugar (if using) and the butter. Rub in with your fingertips until the mixture
resembles fine breadcrumbs. Add the measured water to bring the ingredients together, then
work the mixture until you have a pliable dough. Place the dough on a floured work surface and
flatten it out, without kneading it too much. Shape the dough into a ball, wrap it in clingfilm and
allow it to rest for at least 30 minutes in the refrigerator.

2 Prepare the filling: in a frying pan, melt the butter over a low heat, then pour in the sugars and
let them caramelize. Add the mango pieces and cook for about 5 minutes over a medium heat.

3 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease six tartlet tins. Remove the pastry
dough from the refrigerator and roll it out to a thickness of 3mm. Use a pastry cutter to cut 12
discs from the dough. Use 6 discs to line each of the 6 tartlet tins.

4 Divide 3 tablespoons of the desiccated coconut between the tartlets, sprinkling it over the
pastry dough, then pour in the mango filling. Place the remaining discs of dough on top and
pinch the edges together tightly. Using a sharp knife, poke a small hole in the top of each tartlet
and carve some geometric shapes into the dough. Beat the egg, then brush it on to the mini tortes.
Bake for 35 minutes.

5 Remove the tortes from the oven, sprinkle over the rest of the desiccated coconut and serve
warm.

variation
Replace the fresh mango with frozen mango cubes. Add a small amount of fresh grated ginger to
the mango as it cooks.
 SALTED CARAMEL
tartlets

Makes 10–12 tartlets

Preparation time: 20 minutes

Dough resting time: 30 minutes

Cooking time: 25–30 minutes

Refrigeration time: 2 hours

INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY

½ vanilla pod (optional)
70g caster sugar
250g plain flour
160g butter, at room temperature, cut into small pieces + 40g for greasing
1 egg

FOR THE CARAMEL

240g caster sugar
2 tablespoons water
300ml whipping cream
90g butter, at room temperature
2 eggs
1 level teaspoon fleur de sel salt
1 Prepare the sweet shortcrust pastry: split the vanilla pod in half (if using) and scrape out the
seeds, then mix with the caster sugar. Sift the flour directly on to a work surface, add the butter,
and rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the
centre of the mixture. Add the egg and pour in the vanilla sugar. Use your fingertips to combine
all the ingredients, without kneading too much. Smooth out the dough with the palm of your
hand, then shape it into a ball. Flatten it slightly between both hands, wrap it in clingfilm and
allow it to rest for at least 30 minutes in the refrigerator.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease ten to twelve 10cm tartlet tins.
Remove the pastry dough from the refrigerator and roll it out to a thickness of 2mm. Use the
dough to line the tins. Prick the bottom of each pastry case with a fork, cover with nonstick
baking paper, add some baking beans and bake blind for 5 minutes. Remove the baking beans
and the paper and bake for another 5 minutes.

3 Prepare the caramel: place the sugar and measured water in a heavy-based saucepan and bring
to the boil over a high heat. When the caramel starts to colour at the edges, swirl the saucepan
gently and regularly to mix it. Meanwhile, heat the cream in another saucepan. When the caramel
darkens, carefully add the simmering cream. Whisk well. Remove from the heat and allow to
cool, then stir in the butter, eggs and salt. Whisk well.

4 Reduce the oven temperature to 150°C (300°F), Gas Mark 2. Pour the caramel mixture into the
bottom of the pastry cases and bake for 15–20 minutes. Let them cool, then refrigerate for 2
hours.

TIP
Be careful not to overcook the caramel as this will make it bitter.
 CHOCOLATE
tart

Serves 4–6

Preparation time: 15 minutes

Dough resting time: 30 minutes

Cooking time: 20–25 minutes

INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY

1 egg
40g icing sugar
2 tablespoons ground almonds
A pinch of salt
110g plain flour + extra for dusting
60g butter, cut into very small pieces

FOR THE GANACHE

250g dark chocolate, broken into pieces
300ml whipping cream

1 Prepare the sweet shortcrust pastry: in a large bowl, whisk the egg using a fork. Add the icing
sugar, ground almonds and salt. Stir vigorously with a wooden spoon until the mixture becomes
frothy and pale in colour.

2 Sift in the flour all at once and stir quickly with a spatula. Pick up small portions of the dough
and flatten each one between your fingers. It should not stick together; it should crumble into
small grains, like sand. Tip the contents of the bowl on to a floured work surface. Scatter the
pieces of butter over the dough, then knead by hand until the butter is mixed in. Shape the dough
into a ball, wrap it in clingfilm, and allow it to rest in the refrigerator for at least 30 minutes.

3 Preheat the oven to 170°C (340°F), Gas Mark 3. Roll out the dough to a thickness of 2mm.
Use it to line a 22cm round fluted baking tin. Prick the bottom with a fork, then cover it with
nonstick baking paper and add some baking beans. Bake for 20–25 minutes, removing the paper
and beans after 10 minutes. Remove the tart case from the oven and allow it to cool.

4 Prepare the ganache: place the chocolate in to a large bowl. Bring the cream to the boil in a
small saucepan and pour it over the chocolate. Cover the bowl for 5 minutes, then whisk well.
Pour the mixture into the bottom of the tart. Place in the refrigerator until you are ready to serve.

TIP
The ganache can be used to ice a cake – whisk it while it’s still cold to lighten it. You can also flavour it with the liqueur of your
choice, 1 level tablespoon of instant coffee or two pinches of grated tonka bean.
LEMON MERINGUE
tartlets

Makes 6 tartlets

Preparation time: 35 minutes

Dough resting time: 30 minutes

Cooking time: 35–40 minutes

 INGREDIENTS

FOR THE PASTRY

1 vanilla pod
70g caster sugar
200g plain flour
125g cold butter, cut into pieces + extra, melted, for greasing
1 egg

FOR THE LEMON CREAM

 3 unwaxed lemons
50g butter
4 eggs
200g caster sugar
1 tablespoon cornflour
1 tablespoon water

FOR THE MERINGUE

4 egg whites
100g icing sugar

1 Prepare the sweet shortcrust pastry: split the vanilla pod in half and scrape out the seeds. In a
bowl, mix the vanilla seeds with the caster sugar.
2 Sift the flour directly on to a work surface. Add the butter and rub in with your fingertips until
the mixture resembles fine breadcrumbs.
3 Make a well in the centre of the mixture. Break the egg into it and pour in the vanilla sugar
mixture. Rub in with your fingertips until well combined, but without kneading too much.
4 Press the dough together then shape into a ball. Wrap it in clingfilm and allow it to rest for at
least 30 minutes.
5 Brush 6 fluted tartlet tins (or a 26cm round tart tin with a removable bottom) with the melted
butter. Roll the dough out on a work surface using a rolling pin, cut out discs of the correct size
and use them to line the tins.
6 Preheat the oven to 200°C (400°F), Gas Mark 6. Prepare the lemon cream: zest the lemons.
Squeeze out the lemon juice. In a small saucepan, melt the butter over a low heat.
7 Whisk the eggs with the caster sugar until the mixture becomes pale in colour. Stir in the
cornflour diluted in the measured water, the butter, and the lemon juice and zest. Mix well.
8 Pour the lemon cream over the bottom of the dough. Bake the tartlets for 35–40 minutes, then
remove from the oven and leave to cool. Remove the tartlets from the tins and put on an
ovenproof plate.
9 Prepare the meringue: whip the egg whites into stiff peaks while gradually adding the icing
sugar.
10 Turn on the grill to high. Spread the meringue over the tartlets, using a spatula to create
peaks.
11 Slide the tartlets under the grill for 2–3 minutes, until they achieve a nice colour (or lightly
brown them with a blowtorch). Let the tartlets cool before serving.
 WHITE CHOCOLATE
tartlets

Makes 10–12 tartlets

Preparation time: 15 minutes

Dough resting time: 30 minutes

Cooking time: 35 minutes

Refrigeration time: 3 hours

INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY

250g plain flour
160g butter, at room temperature, cut into small pieces + 40g for greasing
1 egg
70g caster sugar

FOR THE FILLING

225g white cooking chocolate, broken into pieces
300ml single cream
3 egg yolks

1 Prepare the sweet shortcrust pastry: sift the flour directly on to a work surface, then add the
butter. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in
the centre. Break an egg into it and add the caster sugar. Use your fingertips to mix everything
together, but without kneading too much. Smooth out the dough, shape it into a ball, flatten it
slightly between your hands and wrap it in clingfilm. Allow it to rest for at least 30 minutes in
the refrigerator.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease 10–12 tartlet tins, 10cm in diameter.
Remove the pastry dough from the refrigerator and roll it out to a thickness of 2mm. Line the tins
with the dough. Prick the dough with a fork, cover with nonstick baking paper and fill with
baking beans. Bake blind for 5 minutes. Remove the baking paper and baking beans, and bake
for another 5 minutes.

3 Prepare the filling: place the chocolate in a large bowl. Bring the cream to the boil in a small
saucepan and pour it over the chocolate. Cover for 5 minutes, then whisk well. Fold in the egg
yolks while continuing to whisk.

4 Reduce the oven temperature to 120°C (250°F), Gas Mark ½. Pour the chocolate mixture into
the bottom of the prepared tartlet tins and bake for 25 minutes.

5 Let the tartlets cool to room temperature before putting them in the refrigerator for at least 3
hours.

Serving suggestion
Dust the tartlets with a little cocoa powder. Serve the tartlets cold with mixed berries.
 BANANA CHOCOLATE
tart

Serves 4–6

Preparation time: 10 minutes

Cooking time: 20 minutes

Refrigeration time: 2 hours

INGREDIENTS

25g butter, for greasing

1 sheet of ready-rolled all-butter puff pastry (about 230g)

FOR THE FILLING

180g dark cooking chocolate, broken into pieces
300ml single cream
A handful of flaked almonds
3 bananas

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 16 × 30cm rectangular tart tin.
Unroll the dough, place it in the tin, peel away the paper and fold the edges over. Prick the dough
with a fork, replace the paper, then top it with baking beans. Bake for about 20 minutes, or until
golden.

2 Prepare the filling: place the chocolate in a large bowl. Bring the cream to the boil in a small
saucepan and pour it over the chocolate. Cover for 5 minutes, then whisk well.

3 Lightly toast the almonds in a pan while continuously stirring. Slice the bananas. Scatter two-
thirds of the banana slices across the bottom of the precooked pastry, then pour the chocolate
cream on top.

4 Decorate the top of the tart with the rest of the banana slices and the toasted almond flakes.
Refrigerate for 2 hours before serving.

VARIATION
Do not be afraid to make this tart in a variety of shapes: for example, you can use 6 small 8cm
tins to make tartlets.
 10 secrets OF A successful tart

1 Keep the ingredients in the refrigerator until just before preparing the dough, which should be
kneaded as little as possible.

2 Let the dough rest in the refrigerator before rolling it out. This will make it less elastic and
keep it from shrinking in the oven. It should rest for a minimum of 30 minutes, but it’s even
better to allow it to rest overnight.

3 Before rolling out dough that has just been refrigerated, allow it to rest at room temperature for
15 minutes: this will prevent it from cracking.

4 To prevent the dough from sticking to the work surface, flour your hands and the rolling pin
rather than the dough. You can also roll it out between two sheets of nonstick baking paper.

5 Never use porcelain tins: they cause the bottom of the tart to become soggy.
6 After lining the tin with the dough, refrigerate it for 20 minutes (or freeze it for 10 minutes)
before adding the filling.

7 Blind bake tart dough before adding a moist filling so that the bottom of the tart doesn’t
become soggy. For very liquid fillings, blind bake the dough twice: first for 10 minutes with
dried beans, then for 5 minutes after having made it impermeable with an egg wash.

8 After baking, remove the tart from the tin and place it on a wire rack so that it can cool without
becoming soggy.

9 The best trick for removing a tart from the tin without problems: use a tin with a removable
bottom!

10 To give fruit tarts a shiny look, brush them with a thin layer of slightly warmed apricot jam
(without bits) mixed with a little warm water.

THE FINISHES THAT MAKE ALL THE

difference
Let the final touch on your tart ‘wow’ your guests. You’ll need a tart dish with a flat edge and a
second readyrolled sheet of dough, or an additional half portion of dough if you’re making it
from scratch.

PLAITED EDGES
Let the dough spill over the edge of the pie dish by 2cm, then add the filling. Cut out 1.5cm-wide
strips of dough using a pastry wheel or pizza cutter. Plait them around the edge of the pie dish.
Fold the excess dough around the perimeter, forming folds every 2–3cm.
PATTERNED EDGE
Cut the dough from the edge of the dish to remove the excess. Cut out shapes of your choice and
arrange them around the edge of the tart dish, fastening them with whisked egg whites as you go.

RIPPLED EDGE
Roll out the first sheet of dough onto a pie dish. Add the filling. Cut out 1cm wide strips from a
second sheet of dough. Weave the strips above and below each other over the tart.

CRENELLATED EDGE
Cut the dough from the edge of the dish to remove the excess. Cut out every other centimetre of
dough. Fold each resulting strip of dough back onto itself.

FLAVOURING
pastry
Flavouring pastry dough adds complexity to a tart. Here are some flavouring ideas:
• Cinnamon, ginger or allspice (especially good in fruit tarts).
• Citrus zests (lemon or lime, orange, grapefruit).
• Cocoa powder (for a chocolate or coffee tart).
• Ground almonds or hazelnuts, desiccated coconut (great for any tart).
• 1–2 drops of essential oils, such as lemon oil, sweet orange or lavender.
 MASCARPONE
tart

Serves 6

Preparation time: 20 minutes

Dough resting time: 30 minutes

Cooking time: 40 minutes

INGREDIENTS

FOR THE SHORTCRUST PASTRY

200g plain flour
A pinch of salt
2 tablespoons caster sugar (optional)
100g cold butter, cut into very small pieces + 25g for greasing
5 tablespoons cold water

FOR THE CREAM

1 unwaxed lemon
4 eggs
100g caster sugar
15g (2 heaped teaspoons) vanilla sugar
250g mascarpone
50g ground almonds

1 Prepare the shortcrust pastry: pour the flour into a large bowl. Make a well in the centre and
add the salt, the caster sugar (if using) and the butter. Rub in with your fingertips until the
mixture resembles fine breadcrumbs. Add the measured water to bring the ingredients together,
then work the mixture until you have a pliable dough. Shape it into a ball and allow it to rest for
at least 30 minutes in the refrigerator.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 28cm round tart tin. Roll out the
dough and use it to line the tin.

3 Prepare the cream: zest the lemon. Set aside half the zest and chop the remainder into small
pieces. In a large bowl, whisk the eggs with the sugars until frothy, then fold in the mascarpone,
chopped lemon zest and ground almonds. Mix well.

4 Pour the mixture over the dough. Bake the tart for 40 minutes. Decorate the top of the tart with
the reserved lemon zest and serve warm or cold.

VARIATION
Replace the mascarpone with the same amount of cream cheese.
 SAINT TROPEZ
tart

Serves 6

Preparation time: 45 minutes

Dough resting time: 3 hours

Cooking time: 40 minutes

INGREDIENTS

10g fresh yeast

2 tablespoons milk, slightly warmed
200g plain flour
3 eggs
25g caster sugar
2 tablespoons orange blossom water
70g butter, at room temperature, cut into small pieces + 25g for greasing
A pinch of salt
30g granulated sugar

FOR THE CRÈME PÂTISSIÈRE

1 vanilla pod
500ml milk
3 egg yolks
75g caster sugar
60g plain flour

FOR THE BUTTERCREAM

1 egg yolk
25g caster sugar
 1 teaspoon water
125g butter, at room temperature, cut into pieces

1 Dissolve the yeast in the warm milk, then add 50g of the flour. Set aside for 1 hour in a warm
place. Sift the rest of the flour into a large bowl, make a well in the centre and pour in 2 beaten
eggs, the caster sugar, orange blossom water, butter and salt. Work the dough with your hands,
then mix in the yeast. Knead for 10–15 minutes, shape the dough into a ball and allow it to rest in
a warm place for at least 2 hours.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 28cm round tart tin. Roll out the
dough and use it to line the tin. Beat the remaining egg and brush over the dough. Sprinkle the
granulated sugar on top and bake for 30 minutes.

3 Prepare the crème pâtissière: split the vanilla pod in half lengthways and scrape out the seeds.
Pour the milk into a saucepan and add the vanilla pod and seeds. Bring to the boil and remove
from the heat. Allow it to cool, leaving the pod in place. Meanwhile, in a large bowl, whisk the
egg yolks with the caster sugar for two minutes. Pour in the flour and whisk until smooth.

4 Remove the vanilla pod from the milk and pour the milk into the large bowl, stirring
constantly. Return the mixture to the saucepan and allow it to thicken over a medium heat for 5
minutes, while continuing to stir. Remove from the heat and allow it to cool.

5 Prepare the buttercream: beat the egg yolk. In a small saucepan, heat the caster sugar and
measured water until simmering. Immediately pour this syrup on to the egg yolk while whisking
continuously, then gradually mix in the butter. Stir for a few minutes. Gradually add the crème
pâtissière to the buttercream.

6 Remove the cake from the tin and cut it in half horizontally. Spread the combined creams over
the bottom half, then cover with the top half of the cake. Serve cold.

VARIATION
Replace the buttercream with 150ml whipping cream whisked with a teaspoon of vanilla sugar.
 PARISIAN
flan

Serves 6–8

Preparation time: 30 minutes

Dough resting time: 30 minutes

Cooking time: 1¼ hours

Refrigeration time: 3 hours

INGREDIENTS

FOR THE SHORTCRUST PASTRY

200g plain flour
A pinch of salt
2 tablespoons caster sugar (optional)
100g cold butter, cut into very small pieces + 25g for greasing
5 tablespoons cold water

FOR THE CREAM

400ml milk
370ml water
4 eggs
210g caster sugar
60g ready-made flan mix
1 Prepare the shortcrust pastry: pour the flour into a large bowl, make a well in the centre and
add the salt, the sugar (if using) and the butter. Rub in with your fingertips until the mixture
resembles fine breadcrumbs. Add the measured water to bring the ingredients together, then
work the mixture until you have a pliable dough. Shape it into a ball, wrap it in cling film and
allow it to rest for at least 30 minutes in the refrigerator.

2 Preheat the oven to 190°C (375°F), Gas Mark 5. Grease a 22cm round tart tin. Roll the dough
out to a thickness of 2mm, use it to line the tin and refrigerate.

3 Meanwhile, prepare the cream: heat the milk and measured water in a saucepan. In another
saucepan, whisk the eggs, caster sugar and flan mix, then gradually pour the mixture into the
boiling water and milk, stirring continuously with a whisk. Wait for the mixture to come to the
boil again before removing the saucepan from the heat. Pour the mixture into the prepared tart
and bake for 1 hour.

4 Let the flan cool before refrigerating it for 3 hours.

 ORANGE
cheesecake

Serves 6

Preparation time: 30 minutes

Cooking time: 5 minutes

Refrigeration time: 4 hours

 INGREDIENTS

FOR THE BASE

70g butter
130g galettes biscuits

FOR THE FILLING

3 gelatine sheets
1 unwaxed orange + extra orange slices to decorate
2 eggs
75g caster sugar
450g cream cheese
200ml double cream
1 Prepare the base: melt the butter over a low heat.
2 Break the galettes into pieces, put the pieces in a blender to reduce them to crumbs and mix
the crumbs in with the butter.
3 Place a pastry ring, 20cm in diameter and 3–4cm high, on to a round serving dish. Pour in the
base mixture, then use a spatula to pack it in tightly. Refrigerate.
4 Prepare the filling: soak the gelatine sheets in warm water.
5 Zest the orange and chop the zest into pieces.
6 Squeeze the orange and heat the juice in a small saucepan.
7 Wring the gelatine sheets between your hands, add them to the saucepan and let them slowly
dissolve.
8 Separate the egg whites from the yolks. Whisk together the egg yolks, sugar and orange zest.
9 Add the cream cheese, double cream and orange juice. Whisk until the mixture is smooth and
even.
10 Whip the egg whites into soft peaks, then carefully fold them into the orange juice mixture.
11 Pour the filling into the pastry ring and refrigerate for at least 4 hours. Serve chilled with
orange slices on top.
 BAKED VANILLA
cheesecake

Serves 6

Preparation time: 20 minutes

Cooking time: 1¼ hours

Refrigeration time: 12 hours

INGREDIENTS

Fresh fruit or a fruit coulis, to serve

FOR THE BASE

150g galettes biscuits (or speculoos)
60g butter, at room temperature

FOR THE FILLING

3 eggs
80g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
450g cream cheese
100g double cream
1 vanilla pod

1 The day before, preheat the oven to 120°C (250°F), Gas Mark ½. Prepare the base: crush the
biscuits into tiny pieces, then mix them with the butter. Use your fingers to press the mixture into
an 18–20cm springform tin, pushing it up against the sides as much as possible. Refrigerate.
2 Prepare the filling: in a large bowl, whisk the eggs, caster sugar and vanilla sugar until frothy.
Fold in the cream cheese and cream. Split the vanilla pod in half, scrape out the seeds and add
them to the bowl. Stir until creamy.

3 Pour the batter into the tin. Bake for 1¼ hours, making sure the cheesecake doesn’t brown.
4 Let the cheesecake cool at room temperature before refrigerating overnight. Remove the
springform ring just before serving. Serve chilled with fresh fruit or a fruit coulis.

TIP
Don’t use a pastry ring or a regular tin with a removable bottom. Only a hinged springform tin can prevent the mixture from
escaping. Resting overnight is essential to allow the cheesecake to become creamy.
 APPLE
crumble

Serves 6

Preparation time: 20 minutes

Cooking time: 45 minutes

INGREDIENTS

Crème fraîche, to serve (optional)

FOR THE CRUMBLE

125g plain flour
90g butter, at room temperature, cut into pieces + 25g for greasing
80g caster sugar
A pinch of salt

FOR THE FILLING

1.5kg apples, peeled, cored and diced
2 tablespoons raisins (optional)
½ teaspoon ground cinnamon

1 Prepare the crumble: pour the flour into a bowl and add the butter, caster sugar and salt. Rub in
with your fingertips until the mixture resembles fine breadcrumbs.

2 Preheat the oven to 150°C (300°F), Gas Mark 2. Generously grease a gratin dish. Scatter the
apple across the bottom of the greased dish. Add the raisins (if using), sprinkle the cinnamon on
top, then cover the fruit with the crumble.

3 Bake for 45 minutes, making sure the surface does not brown too much. Serve the crumble
hot, in its baking dish, with a scoop of crème fraîche, if using.
 APPLE AND RASPBERRY
crumble

Serves 6

Preparation time: 15 minutes

Cooking time: 30–40 minutes

INGREDIENTS

80g butter, cut into pieces + extra for greasing

5–6 apples, peeled, cored and roughly diced
500g raspberries
100g brown sugar
100g plain flour
Crème fraîche, to serve

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 28–30cm-long oven dish and place
the apples in the bottom. Add the raspberries on top.

2 Combine the sugar and flour in a bowl, then add the butter. Rub in with your fingertips until
the mixture resembles fine breadcrumbs. Scatter the crumble over the apple and raspberry
mixture and bake for 30–40 minutes. Serve warm or cold with crème fraîche.
 Crèmes
& mousses
Little cream pots
Vanilla pudding
Crème caramel
Crème brûlée
Dark chocolate crème brûlée
FLOATING ISLANDS STEP-BY-STEP
Zabaglione
Blancmange
Coconut and red berry panna cotta
Rice and caramel cake
Citrus rice pudding
Raspberry tapioca pudding
THE TOP 8 QUICK + EASY RECIPES
Orange and raisin semolina cake
Rice pudding
Raspberry mousse
Lime mousse
Cinnamon and banana mousse
Double chocolate mousse
PASTRY-MAKING TRICKS AND SHORTCUTS
Chocolate mousse with crystallized orange peel
White chocolate mousse
Chocolate marquise
Grandma’s chocolate pudding
Chocolate chestnut verrines
Tiramisú
 LITTLE CREAM
pots

Serves 6

Preparation time: 10 minutes

Cooking time: 10 minutes

Refrigeration time: 3 hours

INGREDIENTS

500ml milk
1 vanilla pod
200g caster sugar
2 eggs + 6 yolks
500ml whipping cream

1 Pour the milk into a saucepan. Split the vanilla pod in half lengthways and add it to the milk.
Bring to the boil, then remove from the heat and allow it to stand for a few minutes to infuse.

2 Meanwhile, whisk the sugar with the whole eggs and the egg yolks until dissolved. Incorporate
the cream. Remove the vanilla pod from the milk, then slowly pour the egg mixture into the
saucepan.

3 Put the saucepan over a low heat and stir until the mixture has thickened. Once the cream coats
the back of a spoon, pour it into 6 small pots and refrigerate for at least 3 hours before serving.

VARIATION
 You can also flavour this cream with coffee or chocolate. Dilute cocoa powder in the milk (1
tablespoon per pot) or instant coffee in a little water (1 teaspoon per pot). Add these flavours to
the cream as you pour it into the pots.
 VANILLA
pudding

Serves 4–6

Preparation time: 20 minutes

Cooking time: 40 minutes

INGREDIENTS

1 vanilla pod
1 litre whole milk
125g caster sugar
4 eggs

1 Split the vanilla pod in half lengthways and scrape out the seeds. Bring the milk and sugar to
the boil and add the vanilla pod and seeds.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. In a large bowl, whisk the eggs thoroughly
with a whisk.

3 Remove the vanilla pod from the milk. Gradually add the boiling milk to the eggs, stirring
continuously.

4 Pour the mixture into 4–6 ovenproof ramekins, about 8–10cm in diameter. Place in a bain-
marie and bake for 40 minutes. Ensure the pudding is cooked through by piercing it with a knife:
the knife should come out clean. Allow it to cool and keep it refrigerated until serving.
 CRÈME
caramel

Serves 4–6

Preparation time: 25 minutes (over 2 days)

Steeping time: 12 hours

Cooking time: 45 minutes

Refrigeration time: 12 hours

INGREDIENTS

1 vanilla pod
1 litre whole milk
4 eggs + 3 egg yolks
200g caster sugar

FOR THE CARAMEL

60ml water
100g caster sugar
A few drops of lemon juice

1 Split the vanilla pod in half lengthways and scrape out the seeds. Bring the milk to the boil and
add the vanilla pod and seeds. Refrigerate and steep for 12 hours. Remove the vanilla pod and
bring the milk to the boil again.
2 In a large bowl, whisk the whole eggs and egg yolks with the caster sugar for 30 seconds.
While continuing to stir, add the boiling milk. Strain and leave to rest while you prepare the
caramel.

3 Preheat the oven to 130°C (265°F), Gas Mark ½. Prepare the caramel: in a heavy-based
saucepan, bring the measured water, caster sugar and lemon juice to the boil over a high heat.
Once the caramel starts to gain colour around the edges, gently and rhythmically swirl the
saucepan to mix the contents. Once the caramel has browned, quickly use it to coat 4–6 ramekins
lightly. Divide the contents of the large bowl evenly between the ramekins. Place in a bain-marie
and bake for 45 minutes.

4 Let the crème caramels cool to room temperature, then cover and refrigerate for 12 hours.
5 Carefully remove the caramels from the ramekins, running the point of a sharp knife around
the edge of each one to loosen it. Turn out the crème caramels on to a serving dish. Serve cold.

VARIATION
You can make this in a single soufflé mould; just cook for 1 hour 10 minutes.
 CRÈME
brûlée

Serves 4

Preparation time: 20 minutes

Cooking time: 1 hour

Refrigeration time: 4 hours

INGREDIENTS

1 vanilla pod
200ml milk
300ml whipping cream
4 egg yolks
80g caster sugar

FOR THE CARAMEL

40g brown sugar

1 Split the vanilla pod in half lengthways and scrape out the seeds. Place the milk and cream in a
heavy-based saucepan and add the vanilla pod and seeds. Bring to the boil, then remove from the
heat and allow it to stand.

2 Preheat the oven to 100°C (215°F), Gas Mark ¼. In a large bowl, whisk the egg yolks and
caster sugar. Add the contents of the saucepan and whisk again. Divide the cream mixture
between 4 ovenproof porcelain ramekins. Place in a bain-marie and bake for 1 hour.

3 Let the crème brûlées cool completely before refrigerating for at least 4 hours (you could even
make them the night before).

4 Turn on the grill to high. Sprinkle brown sugar on top of the crèmes and caramelize them by
placing them under the grill for a few minutes, monitoring continuously. Serve warm or cold.

TIP
You can caramelize the crèmes with a chef’s torch, which can be found in most kitchen stores, or a blowtorch, which is sold in
DIY stores.

VARIATION
For an even richer crème brûlée, replace part or all of the milk with double cream.
 DARK CHOCOLATE
crème brûlée

Serves 8

Preparation time: 15 minutes

Cooking time: 1 hour

Refrigeration time: 12 hours

INGREDIENTS

FOR THE CRÈME BRÛLÉE

8 egg yolks
180g caster sugar
500ml whole milk
500ml whipping cream
200g dark chocolate (70 per cent cocoa solids), roughly chopped

FOR THE CARAMEL

40g brown sugar

1 The day before, prepare the crème brûlée: whisk together the egg yolks and caster sugar. Bring
the milk and cream to the boil in a saucepan. Add the chocolate. Once the mixture is smooth,
pour it over the egg and sugar mixture and mix well.

2 Preheat the oven to 100°C (215°F), Gas Mark ¼. Divide the cream between 8 ovenproof
porcelain ramekins. Place in a bain-marie and bake for 1 hour. Let them cool before refrigerating
overnight.
3 The following day, remove the crèmes from the refrigerator and turn on the grill to high.
Sprinkle the brown sugar over the crèmes and caramelize by placing them under the grill for a
few minutes, monitoring continuously. Serve warm or cold.
 FLOATING
islands

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Refrigeration time: 40 minutes

 INGREDIENTS

8 eggs
A pinch of salt
240g caster sugar
800ml milk
1 vanilla pod

FOR THE CARAMEL

100g caster sugar
2 tablespoons water
Lemon juice or white wine vinegar
1 Preheat the oven to 180°C (350°F), Gas Mark 4. Separate the egg whites from the egg yolks.
2 Whip the egg whites into stiff peaks with the pinch of salt. Gradually add 40g of the sugar.
3 Pour the egg whites into a 22cm fluted bundt tin or, if unavailable, a round tin. Place the tin in
a baking tray filled with warm water.
4 Bake for 30 minutes, until the top begins to brown. Leave it to cool completely.
5 Meanwhile, prepare the crème anglaise: in a large bowl, whisk the egg yolks and remaining
200g sugar until the mixture becomes pale in colour.
6 Split the vanilla pod in half lengthways and scrape out the seeds. Bring the milk and vanilla
pod and seeds to the boil in a small saucepan. Very carefully pour the boiling milk over the egg
and sugar mixture, stirring continuously.
7 Reheat the mixture over a very low heat without letting it boil, constantly stirring with a
wooden spoon until thickened. Remove the vanilla pod.
8 Pour the mixture into 4 cups and refrigerate for about 40 minutes until completely cooled.
9 Remove the cooked egg whites from the tin, cut into pieces and place in the cups, on top of the
crème anglaise.
10 Prepare the caramel: melt the sugar, the measured water and a little lemon juice or white
wine vinegar over a very low heat, then slightly increase the heat.
11 Once the syrup starts to boil, lift the saucepan and swirl it every so often. Drizzle the
caramel, still boiling, over the cooked egg whites. Refrigerate until you’re ready to serve.
 ZABAGLIONE

Serves 4

Preparation time: 15 minutes

Cooking time: 2–3 minutes

INGREDIENTS

4 egg yolks
75g caster sugar
250ml dry white wine (or champagne)
Rind of 1 unwaxed lemon, removed in strips
Biscuits or fresh fruit, to serve

1 In a heat-resistant bowl, mix together the egg yolks, caster sugar, wine and the lemon rind.
Place the bowl over a slightly simmering bain-marie and whisk vigorously by hand or with an
electric whisk until the mixture becomes frothy and doubles in volume. The water shouldn’t
touch the bottom of the bowl.

2 Remove the bowl from the bain-marie and whisk for another 30 seconds. Remove the lemon
rind and serve immediately in cups or glasses. Pair with biscuits or fresh fruit.

Serving suggestion
This Italian cream can be served as an accompaniment or topping for puddings, rice desserts, poached fruit or ice cream.

VARIATION
You can also prepare the zabaglione with a sweet wine, such as a Sauternes or Marsala, with
port, or with a mixture of white wine and liqueur (Armagnac, cognac, rum).
 BLANCMANGE

Serves 4–6

Preparation time: 20 minutes (over 2 days)

Almond milk resting time: 12 hours

Refrigeration time: 4–5 hours

INGREDIENTS

6 gelatine sheets
1 drop bitter almond extract
100g caster sugar
400ml cold whipping cream
200g mixed berries of your choice, to serve

FOR THE ALMOND MILK

250ml water
140g ground almonds

1 The day before, prepare the almond milk: bring the measured water and ground almonds to the
boil in a saucepan. Blend the mixture with a hand blender while still hot, then filter it using a fine
mesh sieve, pressing down with a spatula to extract all the milk. Refrigerate overnight.

2 The following day, soften the gelatine sheets in a bowl of cold water for 10 minutes, then
drain.

3 In a small saucepan, heat a quarter of the almond milk. Add the bitter almond extract and
gelatine sheets, mix well to melt them completely, then pour the contents of the saucepan into the
rest of the almond milk and stir. Add the caster sugar and mix until dissolved.
4 Whip the cream to soft peaks, then carefully add it to the mixture using a rubber spatula. Pour
this mixture into an 18cm round Charlotte cake tin or 4–6 moulds and refrigerate for 4–5 hours.

5 Briefly submerge the tin or individual moulds in hot water, then flip the blancmange on to a
serving dish. Decorate it with mixed berries before serving.

TIP
Don’t add more than one drop of bitter almond extract, as this would give the dessert an unpleasant flavour.

Serving suggestion
Serve the blancmange with a mixed berry coulis or a peach coulis.

VARIATION
Replace the almond milk with coconut milk and the bitter almond extract with a pinch of ground
ginger.
 COCONUT AND RED BERRY
panna cotta

Serves 4

Preparation time: 30 minutes

Cooking time: 5 minutes

Refrigeration time: 4 hours

INGREDIENTS

3 gelatine sheets
200ml coconut milk
250ml single cream
50g caster sugar
1 vanilla pod

FOR THE COULIS

400g red berries of your choice – one type or a mixture (strawberries, redcurrants, raspberries or wild strawberries)
50g icing sugar

1 Soften the gelatine sheets by soaking them in a bowl of cold water for about 10 minutes.
2 Pour the coconut milk, cream and sugar into a saucepan. Split the vanilla pod lengthways and
scrape out the seeds with a small knife. Add the seeds to the saucepan, mix well and bring the
contents to the boil. Remove from the heat, cover and allow it to sit for a few minutes to infuse.

3 Drain the gelatine sheets, then add them to the saucepan. Mix well. Pour the mixture into 4
glasses and refrigerate for 4 hours.
4 Prepare the coulis: hull the strawberries and stem the redcurrants, if using. Pulse the fruit in a
blender with the icing sugar, then strain using a fine mesh sieve. Thin the coulis with a little
water if necessary (depending on the type of fruit used). Divide the coulis between the 4 glasses
of panna cotta, decorate with red berries and serve cold.

VARIATION
You can replace the red berries with mango.
 RICE AND CARAMEL
cake

Serves 4–6

Preparation time: 30 minutes

Cooking time: 1 hour 20 minutes

INGREDIENTS

FOR THE RICE PUDDING

1 vanilla pod
900ml whole milk
70g caster sugar
100g short-grain rice
50g butter
3 eggs
A pinch of salt

FOR THE CARAMEL

4 tablespoons cold water
125g caster sugar
A few drops of lemon juice
50ml hot water

1 Prepare the rice pudding: split the vanilla pod in half lengthways. In a large, heavy-based
saucepan, bring the milk, split vanilla pod, caster sugar and rice to the boil. Reduce the heat,
cover and simmer very gently for 30–40 minutes. Once the rice is cooked, add the butter and stir,
then leave to cool.

2 Separate the egg whites from the yolks. Remove the vanilla pod from the rice and add the egg
yolks, mixing well. Whip the egg whites into stiff peaks with the salt, then gradually fold them
into the rice.
3 Preheat the oven to 200°C (400°F), Gas Mark 6. Prepare the caramel: pour the measured cold
water and the caster sugar into a heavy-based saucepan. Add the lemon juice and boil over a high
heat. Once the caramel starts to brown at the edges, gently and rhythmically swirl the saucepan
to mix the contents. Once the caramel is golden, pour half of it into a 20cm fluted Charlotte tin,
turning the tin in order to distribute the caramel evenly on all sides.

4 Reheat the rest of the caramel, add the measured hot water and boil for 2 minutes until liquid.
Allow it to cool.

5 Pour the rice mixture into the tin and pack it in tightly. Place it in the oven in a bain-marie
with very hot water. Bake for 45 minutes.

6 Allow the cake to cool, then remove it from the tin and place it on a serving dish. Pour the
liquid caramel over.
 CITRUS
rice pudding

Serves 4

Preparation time: 30 minutes

Cooking time: 40 minutes

INGREDIENTS

FOR THE CITRUS PEEL

2 unwaxed oranges
1 unwaxed grapefruit
200ml water
100g brown sugar

For the rice pudding

1 vanilla pod
1 litre whole milk
90g caster sugar
100g short-grain rice
2 egg yolks

For the whipped cream

150ml cold whipping cream

1 Prepare the citrus peel: remove the orange and grapefruit rinds without cutting into the pith.
Chop into thin slivers. Submerge these in a saucepan of boiling water for 2 minutes, then drain.
Change the water in the saucepan, bring it to the boil and repeat the process. Drain the citrus
peel.

2 Slowly bring the measured water to the boil in a saucepan with the brown sugar, stirring until
the sugar is completely dissolved. Submerge the citrus peel in this syrup, simmer for 10 minutes,
then remove them with a slotted spoon. Let them cool before chopping them into small pieces.

3 Prepare the rice pudding: split the vanilla pod in half lengthways. In a large, heavy-based
saucepan, bring the milk to the boil with the split vanilla pod, caster sugar and rice. Reduce the
heat, cover and cook very gently for 30–40 minutes. Allow it to cool, then add the egg yolks.
Mix well. Allow the mixture to cool completely.

4 Prepare the whipped cream: whip the cream to soft peaks. Carefully mix it in with the
crystallized citrus peel (reserving some for decoration) and rice, then pour the dessert into a large
bowl. Refrigerate until you’re ready to serve. Sprinkle with the reserved citrus peel pieces before
serving.
 Raspberry tapioca
pudding

Serves 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Refrigeration time: 3 hours

INGREDIENTS

550ml almond milk

2 tablespoons agave syrup
40g tapioca pearls
75g flaked almonds
200g raspberries

1 Heat the almond milk and agave syrup in a small saucepan. Once the mixture is hot, add the
tapioca pearls and cook over a very low heat for about 20 minutes, until the tapioca become
translucent and the mixture has thickened.

2 Toast the almonds in a frying pan.

3 Remove the tapioca from the heat and carefully add the raspberries and flaked almonds to the
saucepan, reserving some of each for decoration. Pour the cream mixture into small glasses and
refrigerate for 3 hours. Just before serving, sprinkle the reserved flaked almonds and raspberries
on top.
THE TOP 8 quick + easy recipes
 1
POUND CAKE

2
EXTRA-CHOCOLATY CHOCOLATE CAKE
 3
PINEAPPLE UPSIDE-DOWN CAKE
 4
DOUBLE CHOCOLATE MUFFINS
 5
DRIED FRUIT MENDIANTS
 6
RASPBERRY AND PISTACHIO FINANCIERS
 7
FRENCH BUTTER BISCUITS
 8
ETON MESS
 orange and raisin
semolina cake

Serves 4

Preparation time: 25 minutes

Cooking time: 20 minutes

INGREDIENTS

70g raisins
A drizzle of orange blossom water
1 litre whole milk
190g caster sugar
135g fine semolina flour
3 eggs

1 Soften the raisins in the orange blossom water. Heat the milk with 100g of the sugar, then pour
in the semolina flour all at once and whisk without stopping until the mixture has thickened. Beat
the eggs and add them to the semolina. Mix in the raisins and orange blossom water.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Heat the remaining sugar in a saucepan with a
few drops of water, then allow it to caramelize. Pour the caramel into a 22cm Charlotte mould,
ensuring it coats the sides.

3 Pour in the semolina mixture and bake for 20 minutes. Let the cake cool, then remove it from
the tin.
 RICE
pudding

Serves 6–8

Preparation time: 30 minutes

Cooking time: 55–65 minutes

INGREDIENTS

1 litre milk
100g caster sugar
½ vanilla pod
A pinch of salt
150g short-grain rice
50g butter + extra for greasing
6 eggs
30g fine breadcrumbs

1 Preheat the oven to 220°C (425°F), Gas Mark 7. In an ovenproof saucepan, heat the milk with
the caster sugar, vanilla pod and a pinch of salt. Add the rice and butter, stir and slowly bring to
the boil. Cover, then place the saucepan in the oven and cook for 25–30 minutes.

2 Meanwhile, separate the egg whites from the yolks. Whip the egg whites into stiff peaks.
3 Remove the pan from the oven and gently stir in the egg yolks one by one. Then slowly
incorporate the egg whites.

4 Reduce the oven temperature to 180°C (350°F), Gas Mark 4. Grease a 22cm round tin (or 6–8
ovenproof ramekins, about 8–10cm in diameter) and sprinkle with breadcrumbs. Pour the
mixture into the tin or ramekins, place in a bain-marie and bake for 30–35 minutes (20–25
minutes for the ramekins).
 Serving suggestion
This pudding can be served with a mixed berry coulis.

VARIATION
To make a chocolate rice pudding, add 100g grated dark chocolate to the rice pudding as you
remove it from the oven the first time, then mix well until the chocolate has melted.
 Raspberry
mousse

Serves 4

Preparation time: 15 minutes

Refrigeration time: 2 hours

INGREDIENTS

2 gelatine sheets
150ml cold whipping cream
200g raspberries + extra for decorating
80g icing sugar

1 Soak the gelatine sheets in cold water for 5–10 minutes. Meanwhile, using an electric mixer,
whip the cold cream to soft peaks. Mix the raspberries with the icing sugar.

2 Squeeze out the gelatine and place in the microwave for 20 seconds, to melt. Mix it into the
raspberry coulis.

3 Gently mix the whipped cream with the raspberry coulis and divide between individual
serving cups or bowls. Cool for at least 2 hours in the fridge. Just before serving, decorate with
fresh raspberries.
 Lime
mousse

Serves 6

Preparation time: 30 minutes

Cooking time: 10 minutes

Refrigeration time: 4 hours

INGREDIENTS

4 unwaxed limes
6 eggs
100g caster sugar
500ml cold whipping cream
100g icing sugar
A pinch of salt

1 Finely grate the zest from the limes. Cut the limes in half, juice them and pour the juice into a
saucepan.

2 Separate the egg whites from the yolks.

3 Add the caster sugar and lime zest to the saucepan (reserving some zest for decoration) and
slowly bring to the boil. When the first bubbles appear, remove the saucepan from the heat and
pour its contents on to the egg yolks, whisking vigorously. Return the mixture to the saucepan
and slowly heat it, stirring continuously until thickened. Remove from the heat and allow it to
cool.
4 Whip the cold cream into firm peaks until it sticks to the whisk. Add the icing sugar, mix well
and carefully fold into the lime cream.

5 Whip the egg whites into stiff peaks with a pinch of salt. Carefully fold them into the prepared
mixture, scooping as you stir so the mousse doesn’t deflate.

6 Pour into a large bowl or into 6 smaller bowls. Refrigerate for 4 hours. Serve cold, decorated
with the reserved lime zest.
 Cinnamon and banana
mousse

Serves 4

Preparation time: 10 minutes

Refrigeration time: 1 hour

INGREDIENTS

1 unwaxed lime
4 large, ripe bananas, peeled and sliced
60g mascarpone
⅓ teaspoon ground cinnamon
3 egg whites
A pinch of salt
50g caster sugar

1 Juice the lime and drizzle it over the banana slices. Blend the bananas with the mascarpone
and cinnamon until finely puréed.

2 In a large bowl, whip the egg whites with a pinch of salt, adding the sugar halfway through.
Continue whipping until the egg whites become firm and velvety. Use a rubber spatula to fold
them into the purée carefully.

3 Divide the mousse between 4 small bowls and refrigerate for 1 hour. Serve cold.

Serving suggestion
The mousse can be enjoyed on its own or, depending on the season, with a salad of exotic fruits or mixed red berries.
 VARIATION
To make a delicious banana and ginger mousse, replace the mascarpone with 3–4 tablespoons
coconut milk and replace the cinnamon with the same quantity of ground ginger.
 Double chocolate
mousse

Serves 4–6

Preparation time: 15 minutes

Cooking time: 5 minutes

Refrigeration time: 4 hours

INGREDIENTS

50g dark chocolate (at least 60 per cent cocoa solids), broken into pieces
100g milk chocolate, broken into pieces
80g butter, cut into pieces
4 eggs
30g caster sugar
100ml crème fraîche

1 Melt both chocolates and the butter in a saucepan over a bain-marie over a low heat, stirring
continuously until the mixture is smooth. Remove from the heat and allow it to cool: the mixture
should have the consistency of a smooth, thick cream.

2 Separate the egg whites from the yolks. Whip the egg whites into soft peaks, adding the sugar
halfway through.

3 Add the egg yolks and crème fraîche to the melted chocolate. Mix well.
4 Quickly mix 2 tablespoons of the egg whites into the chocolate cream to lighten it. Carefully
fold in the rest of the egg whites, scooping as you stir to avoid deflating the mousse.
5 Pour the mixture into a large bowl, cover and refrigerate for at least 4 hours.
 pastry-making TRICKS and shortcuts

1 Folding in the egg whites

Start by mixing a quarter of the whipped egg whites into the mixture to soften it. Put some
energy into the whisking. Add the rest of the egg whites in two or three stages with a spatula,
folding from the centre of the bowl and moving toward the edges. Stop folding once there are no
more visible egg whites or the mixture may begin to lose volume.

2 well distributed filling

Many cook books recommend adding flour when adding raisins, but this doesn’t really make a
difference. What does work, is to incorporate a filling (dried fruit, fruit pieces, chocolate chips)
into the batter, then allow it to rest for 30 minutes in the refrigerator. Next transfer the batter into
the greased and floured tin and bake immediately. As it bakes, the batter will start to set before
the fruit has time to sink to the bottom.

3 A successful Chantilly cream

The fat content in cream is what makes Chantilly set: it’s imperative that you opt for whipping
cream with a 30–35 per cent fat content. It also needs to be very cold, as does the bowl. Place it
in the freezer 15 minutes before use. For an even firmer Chantilly that is dense and holds well,
add a little mascarpone (which has a fat content of about 60 per cent): use 1 heaped tablespoon
for 300–500ml of cream. Whip everything in a very cold bowl. Once whipped, the cream will
keep its texture for about 2 hours in the refrigerator.

Whipped cream or Chantilly cream?

Whipped cream is whipping cream that has been whisked to incorporate air. It’s plain instead of
sweet and is often added to other preparations, such as mousses. Chantilly cream is a sweet
whipped cream, which is used most often as a topping for desserts.

4 Rounded madeleines
To give your madeleines a nice rounded shape, prepare the batter the day before and keep it
refrigerated overnight, or for at least 2 hours. Grease your madeleine tins before pouring in the
batter and quickly put them in the oven. The madeleines will rise because of the sudden change
in temperature between the cold batter and the hot oven.
 5 A Nice Creck in your cakes in your cakes
As cakes bake, a random crack can form on top as the batter rises in the oven. To ensure you end
up with a nice, centred and even crack, score the top of the cake with a knife after it’s been
baking for 10 minutes. Be sure to score it through the thin layer of film that has begun to form,
then continue to bake the cake normally. The air in the cake will escape through the scored crack.

6 Easily whipped egg whites

This is easier to do with eggs at room temperature. The eggs can also be kept for up to 4 days in
a sealed container. Arm yourself with a large whisk. If the eggs are due to be cooked, it’s best to
separate the egg whites from the yolks 2–3 days ahead of time and store them in the refrigerator
in sealed bowls. Egg whites ‘broken’ by the cold will yield a smooth peak that won’t spread out
during baking.

7 A perfect bake
For evenly and thoroughly baked cakes, cook them for longer and at a lower temperature than
indicated. For example, for a cake that is supposed to be baked for 40 minutes at 180°C (350°F),
Gas Mark 4, try baking it at 160°C (325°F), Gas Mark 3, for 50–60 minutes. This way, the sides
will be less dry and less cooked, and the middle will be baked to perfection.
 Chocolate mousse
with crystallized orange peel

Serves 4

Preparation time: 15 minutes

Cooking time: about 15 minutes

Refrigeration time: a minimum of 3 hours

INGREDIENTS

1 unwaxed orange
120g caster sugar
125ml water
2 eggs
100ml single cream
180g dark chocolate, roughly grated
A pinch of salt

1 Grate the zest from the orange and then squeeze out the juice. In a small saucepan, heat the
orange juice with the sugar and the measured water. Add the zest (reserving some for decoration)
and simmer for about 10 minutes, until the zest becomes translucent. Drain the zest.

2 Separate the egg whites from the yolks. Bring the cream to the boil in a saucepan, then pour it
into a large bowl and add the chocolate. Stir briskly with a wooden spoon. Once the chocolate is
completely melted, add the egg yolks one by one, stirring continuously until well combined.

3 Using an electric whisk, whip the egg whites to soft peaks with a pinch of salt. Fold them into
the chocolate mixture, carefully scooping as you stir to avoid deflating the mousse. Add the
orange zest. Pour the mousse into small ramekins and refrigerate for at least 3 hours. Decorate
with the reserved orange zest before serving.
 White chocolate
mousse

Serves 4–6

Preparation time: 10 minutes

Refrigeration time: 3 hours

INGREDIENTS

120g white chocolate, roughly chopped

400ml cold whipping cream

1 Slowly melt the chocolate with 100ml of the cream in a large bowl over a bain-marie. The
water shouldn’t simmer or touch the bottom of the bowl.

2 Allow the mixture to cool to room temperature. In a bowl, whip the rest of the cold cream.
Gradually fold the whipped cream into the white chocolate, carefully scooping the mixture with a
rubber spatula.

3 Pour the mousse into small cups or into a serving dish. Refrigerate for 3 hours.

Serving suggestion
Enjoy this mousse with a red berry coulis.

VARIATION
Add 1 level tablespoon instant coffee diluted in 1 teaspoon water or 2 tablespoons Amaretto to
the cream.
 chocolate
marquise

Serves 4–6

Preparation time: 20 minutes

Cooking time: 3–4 minutes

Refrigeration time: 12 hours

INGREDIENTS

3 eggs
200g dark chocolate, broken into small pieces
120g butter
A pinch of salt
80g icing sugar
4–6 Cape gooseberries (physalis), to decorate

1 The day before, separate the egg whites from the yolks. Melt the chocolate and butter over a
bain-marie or in the microwave.

2 Remove the bowl from the bain-marie and mix the contents well. Allow it to cool, then whisk
in the egg yolks briskly.

3 Whip the egg whites into stiff peaks with the salt, adding the icing sugar halfway through. Add
to the chocolate mixture, carefully scooping the mixture with a rubber spatula as you stir.

4 Pour the mixture into ramekins or into a cake tin. Refrigerate the marquises for 12 hours
before serving each decorated with a Cape gooseberry.
 Grandma’s
chocolate pudding

Serves 6

Preparation time: 10 minutes

Cooking time: 25 minutes

Refrigeration time: 2 hours

INGREDIENTS

6 egg yolks
150g caster sugar
1 level tablespoon cornflour
400ml milk
350ml single cream
125g dark chocolate, shaved or grated
1 teaspoon vanilla extract

1 In a heavy-based saucepan, whisk the egg yolks with the sugar until the mixture becomes
frothy and light in colour. Add the cornflour, then the milk and cream while continuing to stir.

2 Place the saucepan over a low heat and stir the cream constantly until thickened, without
letting it boil.

3 Remove from the heat and add the chocolate and vanilla extract. Mix well. Pour the cream into
serving cups. Let them cool, cover and refrigerate for at least 2 hours.
 Serving suggestion
Scatter shelled, chopped and lightly toasted pistachios on the top of each pudding.
 Chocolate chestnut
verrines

Makes 4–6 verrines

Preparation time: 15 minutes

Cooking time: 3 minutes

INGREDIENTS

4 small shop-bought meringues, broken into small pieces

For the chocolate sauce

100g dark chocolate (70 per cent cocoa solids), roughly chopped
100ml whipping cream

For the chestnut cream

200g chestnut cream
100ml whipping cream

1 Prepare the chocolate sauce: place the chocolate in a bowl. Bring the cream to the boil in a
saucepan, then immediately pour it over the chocolate. Cover for 5 minutes, then whisk well.

2 Prepare the chestnut cream: using a spatula, vigorously stir the chestnut cream to soften it.
Whip the whipping cream into stiff peaks. Carefully fold it into the chestnut cream, without
mixing too well, in order to achieve a marbled effect.

3 Scatter the meringue in the bottom of 4–6 small glasses, each with a volume of 120–150ml.
Pour in the chocolate sauce, then top with the chestnut cream.

TIP
For added effect, fill the glasses by piping in the chestnut cream.
 Tiramisú

Serves 8

Preparation time: 15 minutes

Refrigeration time: 4 hours

INGREDIENTS

6 eggs
6 tablespoons caster sugar
500g mascarpone
16 sponge fingers
200ml strong coffee
100ml Marsala
3 tablespoons cocoa powder

1 Separate the egg whites from the yolks. Whip the egg whites into stiff peaks, gradually adding
the sugar halfway through. Whisk the yolks with the mascarpone, then combine the mixtures
carefully using a rubber spatula.

2 Dip the sponge fingers in the coffee and Marsala before arranging them across the bottom of
individual cups or a large bowl. Cover them with the mascarpone mixture and refrigerate for at
least 4 hours.

3 Dust the top with the cocoa powder just before serving.
VARIATION
Replace the Marsala with a coffee liqueur.
 Fruit
desserts
Cherry clafoutis
Baked apples with pistachios
Apricot peach tian
Spiced pineapple and passion fruit parcels
I’M BURSTING WITH FRUIT!
Pan-fried lemon mirabelles
Roasted spiced bananas
Roasted figs with almonds
Spiced pineapple millefeuilles
PEACH AND ORANGE CARAMEL CRUNCH STEP-BY-STEP
Apple–mango compote with vanilla
Eton mess
Pears poached in sweet wine
Vanilla pineapple carpaccio
PASTRY-MAKING CHALLENGES AND SOLUTIONS!
Citrus and mint nage
Poached rhubarb with vanilla Chantilly cream
Watermelon and basil soup
Pan-fried cherries with honey and pistachios
Chilled lychees and raspberries
 cherry
clafoutis

Serves 6

Preparation time: 15 minutes

Maceration time: 30 minutes

Cooking time: 35–40 minutes

INGREDIENTS

500g black cherries, pitted

100g caster sugar
Butter for greasing
125g plain flour
A pinch of salt
3 eggs
300ml milk
Icing sugar

1 In a large bowl, mix the cherries with 50g of the caster sugar and let them macerate for at least
30 minutes.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 24cm-long rectangular pie dish or
an ovenproof porcelain cake tin.

3 Sift the flour into a large bowl, add the rest of the sugar and a pinch of salt. Break the eggs into
the middle of the bowl and add the milk. Whisk well.

4 Distribute the cherries across the bottom of the pie dish, then pour in the mixture. Bake for 35–
40 minutes.

5 Remove the clafoutis from the oven. Let it cool, then dust the top with icing sugar. Serve
warm or cold in the baking tin.

VARIATION
You can make the same clafoutis with Mirabelle plums. Add 30ml plum brandy to the mixture.
 Baked apples
with pistachios

Serves 6

Preparation time: 15 minutes

Cooking time: 30 minutes

INGREDIENTS

6 apples
100g chopped pistachios
6 teaspoons honey
A little butter

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Wash the apples and, using a small knife, dig
out a hole in the top of each one. Place them in a large ovenproof dish with some water in the
bottom.

2 Fill the centre of each apple with chopped pistachios and 1 teaspoon of honey. Bake for 30
minutes. Halfway through cooking, baste the apples with the juices from the base of the dish and
place a dollop of butter on top of each apple to make them caramelize.
 Apricot peach
tian

Serves 4

Preparation time: 20 minutes

Cooking time: 20–25 minutes

INGREDIENTS

4 peaches, peeled, halved and stoned

8 apricots, halved and stoned
2 tablespoons honey
A scoop of vanilla ice cream or apricot sorbet, to serve (optional)

For the almond cream

60g butter, at room temperature
60g caster sugar
60g ground almonds
1 egg yolk
1 tablespoon plain flour
½ teaspoon bitter almond extract

1 Prepare the almond cream: in a bowl, use a wooden spoon to mix together the softened butter,
sugar, ground almonds, egg yolk, flour and almond extract. Spread the almond cream over the
bottom of a gratin dish.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. Cut the peaches and apricots into 5mm slices.
3 Arrange the fruit slices on top of the almond cream. Drizzle with the honey. Bake for 20–25
minutes.

4 Serve the tian hot, with a scoop of vanilla ice cream or apricot sorbet, if using.
 Spiced pineapple and
passion fruit parcels

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS

1 pineapple, peeled and diced

2 passion fruit
4 tablespoons brown sugar
½ teaspoon ground cinnamon
4 star anise

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Cut a sheet of nonstick baking paper into 4
large rectangles. Divide the diced pineapple equally between the rectangles, then add to each the
pulp of ½ a passion fruit, 1 tablespoon brown sugar, a pinch of cinnamon and 1 star anise.

2 Close the parcels tightly and bake for 20 minutes. Serve immediately.
 I’M BURSTING
with fruit!
Fruit is sovereign when it comes to dessert ingredients. Fruit takes centre stage in a wide range of
recipes, from the simplest to the most sophisticated. It also makes it possible to end a meal on a
light note. Once your fruit starts to become overripe, or if you have a large quantity of them,
cooking them will allow you to enjoy them in the best possible way.

A DELICIOUS every-day stir-fry

Most fruit is delicious when fried, including apple and pear wedges, plums, apricots, peach
halves, diced pineapple or mango slices. You can combine 1 pear, 1 apple and a handful of
Mirabelle plums or 3–4 regular plums per person, for example. For these proportions, melt 50g
butter in a nonstick frying pan and lightly brown the fruit over a medium heat. Dust the top with
2–3 tablespoons brown sugar until the juice has caramelized and coated the fruit. Serve with a
scoop of ice cream or with whipped cream and biscuits.

mixed berry coulis

This is great for when you only have a handful of berries left. Blend them with some lemon juice
and, if desired, some sugar, to make a delicious coulis. Pair it with fromage blanc (a soft, creamy
cheese originating from the north of France).

a classic apple dessert

Baked apples are easy and inexpensive to make: core your apples and, if they’re not organic, peel
them. Place them in a greased ovenproof dish, sprinkle with spices and dried fruit or nuts
(cinnamon, ginger, allspice, cranberries, raisins, marzipan, walnuts, almonds or chopped
hazelnuts) and top with a small piece of butter. Bake for about 40 minutes in an oven preheated
to 180°C (350°F), Gas Mark 4.
I’M BURSTING
with fruit!
 Jams
This is the best way to eat fruit all year round or to use fruit that is about to go bad. What’s more,
jams go with almost anything!

PECTIN IS YOUR FRIEND

The success of your jam will depend on how much pectin your fruit contains. It acts as a natural
gelatine and gives jam a nice, solid texture. Lemon juice helps to activate the pectin during
cooking. Apples, citrus fruit and plums are particularly high in pectin.

WHAT SHOULD THE FRUIT-TO-SUGAR RATIO BE?

Traditionally, jam was made with equal parts fruit (peeled and stoned) and sugar. Nowadays, a
lower ratio is preferable: a 60–70 per cent fruit-to-sugar ratio is enough, or 600–700g caster
sugar for 1kg of fruit.

Jam, marmalade or jelly?

A fruit preparation can only count as a preserve if it contains small pieces of fruit. Jam is
made with crushed or strained fruit, not with whole fruit or fruit pieces. Marmalade is noted
for its pieces of citrus fruit and peel in a transparent jelly. Lastly, jelly is made with fruit
juice, separated from the pulp, extracted and carefully filtered.
WHAT ABOUT FRUITS CONTAINING LITTLE PECTIN, LIKE STRAWBERRIES OR
PEACHES?
Cook the fruit over the course of two days so that it cooks through and loses much of its water.
The first day, boil the fruit with the sugar for 15 minutes. Transfer the mixture to a bowl, allow it
to cool and cover overnight. The following day, cook it again in a jam pan or heavy-based
saucepan for about 30 minutes or until it passes the plate test (see here).

BOTTLING
Use glass jars with good quality lids. To sterilize them, boil them or place them in the oven with
their covers for 10 minutes at 100°C (215°F), Gas Mark ¼. Fill them with boiling jam, carefully
close them and place them upside down on a tea towel until completely cold. This will help
create a vacuum effect and sterilize the opening, preserving the jam.

THE PLATE TEST

Place a plate in the refrigerator ahead of time until it’s cold. For the test, pour a drop of jam onto
it and tip it. If the drop runs quickly down the plate, continue cooking it. If it remains in place as
the plate tips, the jam is ready for bottling.

RECOMMENDED PAIRINGS
 pan-fried
lemon mirabelles

Serves 4

Preparation time: 15 minutes

Cooking time: 15–20 minutes

INGREDIENTS

½ vanilla pod
50ml water
80g caster sugar
2 teaspoons freshly squeezed lemon juice
800g Mirabelle plums, halved and stoned

1 Split the ½ vanilla pod and scrape out the seeds. In a large nonstick frying pan, bring the
measured water, sugar, lemon juice and vanilla pod and seeds to the boil, stirring constantly until
the sugar has completely dissolved.

2 Add the plums and cook over a low heat for 10–15 minutes, regularly swirling the pan and
basting the plums with their cooking juice.

3 Carefully drain the plums with a slotted spoon and place them in 1 large bowl or in 4 small
serving cups. Cook the rest of the juice over a high heat for 2–3 minutes until thickened.

4 Pour the syrup on to the plums. Let them cool, then refrigerate before serving.

TIP
When fresh plums are not in season, use frozen Mirabelle plums.
 Roasted spiced
bananas

Serves 6

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

4 large, very ripe bananas, peeled and halved lengthways

½ teaspoon ground cinnamon
A pinch of ground nutmeg
4 tablespoons caster sugar
100ml freshly squeezed lime juice
150ml freshly squeezed orange juice
50ml dark rum (optional)
Lime slices, to decorate

1 Preheat the oven to 210°C (410°F), Gas Mark 6. Place the bananas in an oven dish just big
enough to fit them and dust them with the cinnamon and nutmeg.

2 Mix the caster sugar with the citrus juices and stir until completely dissolved. Pour this syrup
over the bananas. Bake for 20 minutes, regularly basting the bananas with their cooking juice.

3 At the end of the cooking time, there should be very little juice left in the dish. Remove the
bananas from the oven and, if using, drizzle with some warm rum, set it on fire and allow it to
flambé. Serve immediately, decorated with lime slices.
 Roasted figs
with almonds

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

12 figs
30g almonds, roughly chopped
4 tablespoons honey
A pinch of ground cinnamon
20g melted butter
Juice of ½ an orange

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Arrange the figs in a greased ovenproof dish
and, using a small knife, cut a deep criss-cross into the tops.

2 In a bowl, combine the chopped almonds, honey and cinnamon.

3 Pour the mixture over the figs and baste them with the butter and orange juice. Bake for 10
minutes. Serve hot.
 Spiced pineapple
millefeuilles

Serves 6

Preparation time: 25 minutes

Cooking time: 20–30 minutes

INGREDIENTS

8 sheets filo pastry

100g butter, melted
Icing sugar
1 vanilla pod
1 pineapple (about 800g), peeled, cored and diced
1 small piece of ginger, peeled and grated
Seeds from 4 cardamom pods, ground
4 tablespoons brown sugar
30g pistachios, crushed
150g mixed berry coulis (optional)

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Cover an oven tray with nonstick baking
paper. Place 2 filo dough sheets on top of each other, brush them with a little of the melted butter
and sprinkle some icing sugar on top. Cut out six 12cm discs and place them on the oven tray.
Bake for 3–5 minutes, until golden. Repeat with the other 6 sheets.

2 Split the vanilla pod in half lengthways and scrape out the seeds. Place the pineapple in a large
bowl. Add the ginger, ground cardamom seeds, brown sugar, vanilla pod and seeds. Mix well.

3 In a frying pan, add the rest of the melted butter and the pineapple. Cook over a medium heat
for about 10 minutes, stirring often. Remove the vanilla and cardamom pods.

4 Assemble the millefeuilles: place 2 filo pastry discs on each serving dish. Scatter with
pineapple cubes and pistachios, then cover with 2 further pastry discs, and so on, finishing with 2
pastry discs on top – you should have 8 pastry discs in each stack. Serve drizzled with mixed
berry coulis, if using.

Serving suggestion
Decorate with icing sugar, pistachios and a small bunch of redcurrants.
PEACH AND ORANGE
caramel crunch

Serves 4

Preparation time: 30 minutes

Cooking time: 20 minutes

 INGREDIENTS

6 firm peaches
100g butter
Zest of ½ unwaxed orange
4 tablespoons caster sugar
300ml freshly squeezed orange juice
Juice of 1 lemon
4 sheets brick pastry (feuilles de brick)
Mint leaves, for decorating
1 Plunge the peaches in a saucepan of boiling water for 30 seconds, then drain and let them cool
a little.
2 Peel, halve and stone the peaches. Cut 4 of the peaches into cubes and the other 2 into
quarters.
3 In a frying pan, melt 50g of the butter over a medium heat. Once it begins to froth, add the
orange zest, then sprinkle the sugar all over and allow it to caramelize lightly.
4 Add the peaches and soften them for 1–2 minutes, turning them once carefully to coat them in
caramel.
5 Carefully remove the fruit using a slotted spoon and set the peach pieces aside.
6 Pour the orange and lemon juices into the frying pan and reduce over a high heat until syrupy.
7 Preheat the oven to 180°C (350°F), Gas Mark 4. Melt the rest of the butter and brush the brick
pastry sheets with it.
8 Place a quarter of the cubed peaches in the centre of each brick pastry sheet.
9 Fold into parcels and secure each one with a cocktail stick.
10 Place the parcels carefully on a nonstick baking tray and bake for 6–8 minutes, until golden.
11 Pour the orange caramel on to warm serving dishes, place a peach parcel on each one and
surround it with the caramelized peach quarters. Decorate with mint leaves before serving.
 apple–mango compote
with vanilla

Serves 4

Preparation time: 15 minutes

Cooking time: 20–30 minutes

INGREDIENTS

2 vanilla pods
6 apples (preferably boskoop), peeled, cored and diced
1 ripe mango, peeled, stoned and diced
50g brown sugar
Zest of ½ unwaxed lemon or lime

1 Split the vanilla pods in half lengthways and scrape out the seeds.
2 Combine the apples, mango, brown sugar and vanilla seeds and pods in a saucepan. Place over
a low heat and mix well. Cook gently for 20–30 minutes, until the fruit is well done and easily
crushed.

3 At the end of the cooking time, remove the vanilla pods from the mixture. Crush the fruit with
a fork or blend it for a smoother texture. Allow it to cool and sprinkle lemon or lime zest on top
before serving.
 Eton mess

Serves 6

Preparation time: 15 minutes

INGREDIENTS

500g fresh mixed berries

1½ tablespoons icing sugar
2 tablespoons lemon juice
20 small shop-bought meringues, broken into pieces
400ml crème fraîche

1 Blend a quarter of the fruit with the icing sugar and lemon juice. If the coulis contains seeds,
pass it through a small strainer.

2 Fill 6 small cups or glasses by alternating the meringue pieces, cream, the remaining fruit and
the coulis. Do not stir the cream to mix it through. Serve cold.

TIP
Don’t try to make this look pretty or neat. It’s all in the name: it’s a mess!
 Pears poached
in sweet wine

Serves 4

Preparation time: 15 minutes

Cooking time: 45 minutes

INGREDIENTS

1 unwaxed lemon
1 vanilla pod
500ml pear juice
500ml sweet white wine
2 cardamom pods
1 cinnamon stick
2 star anise
4 Williams pears, not too ripe, peeled, with the stem retained

1 Use a peeler to remove the rind from the lemon, then squeeze out the juice. Split the vanilla
pod in half lengthways.

2 Pour the pear juice into a saucepan and reduce it over a low heat for 15 minutes. Add the wine,
spices and lemon rind, then bring to a simmer for 15 minutes.

3 Meanwhile, douse the pears in the lemon juice. Add them to the syrup and cook them over a
low heat for 15 minutes, turning them regularly. Serve them warm with a little of the syrup.
 Vanilla pineapple
carpaccio

Serves 4

Preparation time: 20 minutes

Refrigeration time: 1 hour

INGREDIENTS

1 pineapple (about 1kg)

For the syrup

30g caster sugar
100ml water
1 vanilla pod

1 Prepare the pineapple: remove the skin and the ‘eyes’ with the tip of a sharp knife. Cut into
very thin slices, ideally using a mandolin. Lay the slices on a large dish, taking care not to
overlap them.

2 Prepare the syrup: place the caster sugar and the measured water in a heavy-based saucepan.
Split the vanilla pod in half lengthways and scrape the seeds into the saucepan, using the tip of a
small knife. Bring the syrup to a slow boil, swirling the saucepan to distribute the heat evenly
until large bubbles start to form.

3 Drizzle the hot syrup on to the pineapple slices, cover with clingfilm and refrigerate for 1 hour.
Serve cold.
 PASTRY-MAKING challenges

and solutions!

My crème anglaise is lumpy

When you pour your hot egg–sugar–milk mixture into the saucepan to be cooked, you should be
able to see a fine layer of mousse on top. Then comes a fleeting moment in which this mousse
suddenly retracts toward the edges of the saucepan. That’s the precise moment when you should
stop the cooking by pouring the cream into a large cold bowl. After this stage, the cream will
curdle, as the temperature will be higher than 83°C. If your crème anglaise is still lumpy, blend it
for a few seconds with a hand blender. Out of sight, out of mind!
 An unpleasant film ON TOP OF my creams
To prevent a film from forming on your crème anglaise or crème pâtissière as it cools, cover it in
clingfilm, placing the clingfilm directly on the surface. This way, you’ll also avoid ending up
with a lumpy cream.

My macaron shells are covered in bubbles

A good macaronage is the key to making successful macarons. Macaronage is the process of
adding whipped egg whites to the almond–sugar mixture. Unlike the method used when making
cake batter, they should be incorporated vigorously. Don’t be afraid to mix them in well, or until
the batter forms a ribbon when you lift the spatula. Macaron batter should be more ‘fluid’ than
you might think. Here’s another trick for smoothing out the surface of your macaron shells:
blend the icing sugar and ground almonds together, then sift everything into a fine powder.
 My cake caves in like a soufflé
It had risen nicely, it was pretty and then it went and caved in like a soufflé as it cooled. The
problem? Too much baking powder. Try to reduce the quantity by, for example, adding 2
teaspoons instead of a whole sachet.

My pastry dough IS ALWAYS TOO soft

Forget about ceramic or glass pie dishes. Pastry dough will never cook correctly in these types of
dishes. Opt instead for classic metal tins, which can be lightly greased before use and won’t need
to be greased again later. There’s a reason why professionals only use these! At a pinch, use a
nonstick baking tin.
 Citrus and mint
nage

Serves 4

Preparation time: 10 minutes

Refrigeration time: 2 hours

INGREDIENTS

3 grapefruit
3 oranges
10–15 mint leaves, finely chopped
¼ teaspoon grated ginger
2 tablespoons agave syrup
1–2 passion fruit

1 Using a small, sharp knife, peel the grapefruit and oranges, removing any pith. Slide the blade
between each membrane and carefully remove the citrus pieces. Place these in a large bowl with
the mint, ginger and agave syrup, then squeeze out any remaining juice and add it to the bowl.

2 Refrigerate for at least 2 hours. Add the passion fruit pulp and serve cold.

TIP
You can also use ground ginger instead of fresh ginger, or even a little ground cinnamon in its place.
 Poached rhubarb
with vanilla Chantilly cream

Serves 4

Preparation time: 5 minutes

Cooking time: 15 minutes

Resting time: 12 hours

INGREDIENTS

400g rhubarb, cut into 2.5cm pieces

120g caster sugar
2 star anise
750ml boiling water

For the chantilly cream

1 vanilla pod
250ml very cold whipping cream
20g icing sugar

1 The day before, cook the rhubarb, caster sugar and star anise in the measured water for 15
minutes. Drain the rhubarb, allow it to cool and return it to the syrup. Allow it to rest overnight.

2 The next day, make the Chantilly cream. Split the vanilla pod in half lengthways, scrape out
the seeds and mix them into the cream. Whip the cream, slowly at first, then on high speed. Once
it has doubled in volume, add the icing sugar.

3 Pour the rhubarb and syrup into 4 bowls. Serve the Chantilly cream on the side.
 Watermelon and basil
soup

Serves 4

Preparation time: 20 minutes

Cooking time: 5 minutes

Refrigeration time: 2 hours

INGREDIENTS

For the watermelon coulis

¼ watermelon (about 800g), rind removed, deseeded and diced
2 tablespoons lemon juice

For the basil syrup

150ml water
40g caster sugar
1 tablespoon finely chopped basil

For the decoration

A few basil leaves

1 Prepare the watermelon coulis: refrigerate one-third of the watermelon in a small bowl. Blend
the rest with the lemon juice until you obtain a smooth and watery coulis.

2 Prepare the basil syrup: in a small saucepan, slowly heat the measured water and caster sugar,
stirring until the sugar has completely dissolved. Bring to the boil, remove from the heat and add
the chopped basil. Cover and let it stand for 10 minutes, then strain. Mix the watermelon coulis
with the basil syrup and refrigerate for 2 hours.

3 At the last minute, pour the mixture into 4 serving bowls and top with the reserved
watermelon. Decorate each portion with basil leaves and serve cold.

Serving suggestion
If it’s very hot out, add a few ice cubes to the bowls.
 Pan-fried cherries
with honey and pistachios

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

1 tablespoon honey
2 star anise
400g cherries, pitted
2 tablespoons roughly chopped pistachios

1 Heat the honey and star anise in a frying pan until the honey becomes frothy. Add the cherries
and cook for another 5 minutes while stirring continuously.

2 Deglaze the pan with 1–2 tablespoons water. Place the cherries in small bowls and sprinkle
pistachios on top. Serve hot or warm.

Serving suggestion
Serve the cherries with a few spoonfuls of fromage blanc (a soft, creamy cheese from the north of France) or soft sheep
cheese.
 Chilled lychees
and raspberries

Serves 4

Preparation time: 20 minutes

Cooking time: 3 minutes

INGREDIENTS

300g raspberries + a few extra, to decorate

2 tablespoons lemon juice
70g caster sugar
500g fresh lychees, shelled and pitted (or 260g drained lychees from a tin)

1 Purée the raspberries in a blender. Pour the raspberry purée into a saucepan with the lemon
juice and caster sugar. Bring to the boil and cook for about 3 minutes.

2 Pour the mixture into 4 bowls and allow to cool to room temperature before refrigerating.
Serve cold with the lychees and extra raspberries arranged on top.

TIP
If you find raspberry seeds get stuck in your teeth, pass the raspberry purée through a strainer before adding the lychees.

Serving suggestion
Serve this dessert with a scoop of vanilla ice cream or Greek yogurt.
 Frozen
desserts
Frozen blackcurrant Charlotte
Apple and almond semifreddo
Frozen strawberry soufflé
CHESTNUT VACHERIN STEP-BY-STEP
Pear and blackcurrant frozen delight
Profiteroles
Italian cassata
Frozen chocolate parfait with caramelized almonds
KEEPING COOL IN THE SUMMER
Peach Melba
Belle Hélène pears
Mandarin sorbet
BAKED ALASKA STEP-BY-STEP
Mango sorbet
Mint ice cream
Lemon granita
French chocolate float
 Frozen blackcurrant
Charlotte

Serves 4–6

Preparation time: 40 minutes

Freezing time: 2 hours

Cooking time: 15 minutes

INGREDIENTS

50ml blackcurrant cordial

24 sponge fingers
750ml blackcurrant sorbet
150g fresh or frozen blackcurrants + extra for decorating
Mint sprig, for decorating

For the crème anglaise

½ vanilla pod
500ml milk
4 egg yolks
60g caster sugar

1 Dilute the blackcurrant cordial in half a glass of water. Soak the sponge fingers in the
blackcurrant juice, then use some of them to line the bottom and sides of an 18cm Charlotte tin.

2 Add a layer of blackcurrant sorbet, scatter with some blackcurrants and cover with another
layer of soaked sponge fingers. Repeat until all the ingredients have been used up. Freeze for at
least 2 hours.
3 Meanwhile, prepare the crème anglaise: split the vanilla pod in half lengthways. In a small
saucepan, bring the milk and vanilla pod to the boil. Remove from the heat and let it stand for 20
minutes. In a large bowl, whisk the egg yolks and caster sugar until the mixture becomes pale in
colour. Remove the vanilla pod from the milk and scrape out its seeds. Bring the milk and vanilla
seeds to the boil. Pour the boiling milk on to the egg yolk mixture while stirring continuously
with a wooden spoon. Return the mixture to the saucepan over a low heat while turning the pan
until the cream coats the back of a spoon. Place the saucepan in a large bowl filled with ice water
(or pour the cream into a chilled bowl or jug), to stop the cooking. Refrigerate.

4 Remove the Charlotte from its tin just before serving. Decorate with the extra blackcurrants
and the mint sprig and serve with the crème anglaise on the side.

VARIATION
If serving to adults only, you may wish to replace the cordial with crème de cassis.
 apple and almond
semifreddo

Serves 6

Preparation time: 45 minutes

Cooking time: 10 minutes

Freezing time: 30 minutes

INGREDIENTS

150g amaretti biscuits (or almond macarons), crumbled

1 × 22cm sponge cake, preferably homemade (see here, with the zest of 1 unwaxed lemon added to the dough), sliced
horizontally into 3 layers
Icing sugar, for dusting

For the apples

4 apples (preferably boskoop), peeled, deseeded and diced
65g caster sugar
Zest of 1 unwaxed lemon
120ml sweet wine, like Muscat
3 tablespoons water

For the filling

200ml very cold whipping cream
4 egg yolks
60g caster sugar

1 Prepare the apples: cook them in a saucepan over a low heat for 10 minutes with the sugar,
lemon zest, wine and measured water. The fruit should be cooked through and the liquid should
have evaporated. Mash the apples with a fork. Add the crumbled amaretti biscuits.

2 Prepare the filling: whip the cream. In a small saucepan, whisk the egg yolks and sugar until
pale in colour, then place them over a bain-marie. Whisk them for a few moments, then remove
them from the heat and keep whisking them until they’re cool. Carefully fold in the whipped
cream.

3 Mix the cream with the apples and amaretti biscuits.

4 Cut out a sheet of nonstick baking paper the same size as the sponge cake. Place the first layer
of cake on to the paper. Use a spatula to spread half the cream mixture on top. Add the next layer
of cake and repeat, then cover with the last layer.

5 Freeze the cake for 30 minutes, then refrigerate until ready to eat. Dust with icing sugar just
before serving.
 Frozen
strawberry soufflé

Serves 6

Preparation time: 35 minutes

Freezing time: 12 hours

INGREDIENTS

250g strawberries
30g caster sugar
6 egg yolks
250g very cold whipping cream
1 tablespoon cocoa powder (optional)

For the syrup

200ml water
70g caster sugar

1 The day before, hull the strawberries and dice into small pieces. In a large bowl, mix the
strawberries with the caster sugar.

2 Prepare the syrup: in a small saucepan, bring the water and sugar to the boil.
3 In a large bowl, whisk the egg yolks while gradually adding the boiling syrup. Remove from
the heat and continue to whisk the mixture until completely cold and frothy. Use a spatula to
carefully add the strawberries and their juice.

4 Whip the cream and carefully fold it into the mixture.

5 Line the sides of a soufflé tin with nonstick baking paper. Pour the mixture into the soufflé tin
and freeze for at least 12 hours.
6 Before serving, remove the surrounding baking paper and dust the top of the soufflé with
cocoa powder, if using.
 CHESTNUT
vacherin

Serves 6–8

Preparation time: 1 hour

Steeping time: 30 minutes

Refrigeration time: 3 hours

Cooking time: 1 hour 40 minutes

Freezing time: 12 hours

 INGREDIENTS

Marrons glacés, to decorate (optional)

FOR THE ICE CREAM

150ml whole milk
500ml whipping cream
1 vanilla pod
7 egg yolks
75g caster sugar
150g chestnut cream
150g chestnut purée
 FOR THE DOUGH
120g ground almonds
120g icing sugar + extra to decorate
6 egg whites
220g caster sugar

1 The night before, prepare the chestnut ice cream: bring the milk and cream to the boil. Split
the vanilla pod in half lengthways, scrape out the seeds and add both the vanilla pod and seeds to
the saucepan. Let it infuse for 30 minutes, then strain.
2 In a separate saucepan, whisk the egg yolks with the caster sugar. Add the vanilla milk and
cook over a low heat until the mixture thickens (it should never come to the boil).
3 Add the chestnut cream and purée. Let it cool and refrigerate for 3 hours. Churn it in an ice
cream maker, then pour it into a springform tin and freeze it.
4 Prepare the dough: sift the ground almonds and icing sugar into a large bowl.
5 Whip the egg whites into soft peaks with a little of the caster sugar. Once they’ve puffed up,
add the rest of the sugar all at once. Stir for 1 minute.
6 Using a spatula, fold the almond mixture into the egg whites. Preheat the oven to 160°C
(325°F), Gas Mark 3.
7 Line a baking tray with nonstick baking paper and draw two 20cm circles on to the paper. Fill
a 1.5cm piping bag with the egg white mixture and pipe it into the traced circles, drawing a spiral
from the outside in.
8 Bake for 30 minutes, then immediately reduce the oven temperature to 140°C (275°F), Gas
Mark 1, and bake for another hour. Let the meringue discs cool completely before removing
them from the tray.
9 The following day, place a meringue disc on a serving plate. Spread the chestnut ice cream on
top of the disc.
10 Place the other disc on top of the ice cream.
11 Dust icing sugar on top and decorate with marrons glacés, if using.
 Pear and blackcurrant
frozen delight

Serves 6

Preparation time: 35 minutes

Draining time: 1 hour

Freezing time: 3½ hours

INGREDIENTS

350g very cold cottage cheese

500g fresh or frozen blackcurrants, stalks removed
Juice of 1 lemon
2 pears, peeled, cored and diced
130g caster sugar
100ml water
150g very cold mascarpone

1 Place the cottage cheese in a colander lined with 2 sheets of kitchen paper and drain for 1
hour.

2 Place the blackcurrants in a blender and mix, then strain the resulting coulis with a strainer.
3 Drizzle the lemon juice over the diced pears.
4 In a small saucepan, heat the sugar and measured water on a low heat, stirring until the sugar
has completely dissolved. Bring to the boil, then remove from the heat at the first sign of
bubbles. Add two-thirds of the coulis and mix.
5 Vigorously whisk the drained cottage cheese with the mascarpone, then add them to the
blackcurrant syrup and mix well. Pour half the mixture into a 18–20cm round cake tin and freeze
for 30 minutes.

6 Once the mixture has set sufficiently, cover it with the diced pears, then pour the rest of the
blackcurrant cream on top of the pears and freeze again for at least 3 hours.

7 Remove the dessert from the mould and wait 15 minutes before cutting into it. Serve with the
remaining coulis.

Serving suggestion
Decorate this dessert with some biscuits, fruit pieces and mixed berries.
 Profiteroles

Makes 30 profiteroles

Preparation time: 40 minutes

Cooking time: 30 minutes

INGREDIENTS

For the choux pastry

60ml water
70ml whole milk
1 teaspoon fine sea salt
1 teaspoon caster sugar
50g butter
70g plain flour
2 eggs

For the chocolate sauce

100ml double cream
200g dark chocolate, finely chopped

For the filling

Vanilla ice cream (or other flavour of your choice)

1 Prepare the choux pastry: pour the measured water and milk into a saucepan with the salt,
sugar and butter. Bring to the boil while stirring. Add the flour all at once. Stir vigorously with a
spatula until the batter becomes smooth and even. Continue to stir for 2–3 minutes after it starts
to detach from the sides and bottom of the saucepan, in order to thicken it. Remove from the heat
and let it cool. Add the eggs one at a time while continuing to stir the mixture. Use a spatula to
regularly lift the mixture as you stir. Once it falls off the spatula in ribbons, it’s ready.

2 Preheat the oven to 210°C (410°F), Gas Mark 6. Line a baking tray with nonstick baking
paper. Place the pastry in a piping bag with a smooth nozzle and pipe 30 walnut-sized dough
balls onto the baking tray. Bake for 7 minutes, then reduce the temperature to 170°C (340°F),
Gas Mark 3, and bake for another 15 minutes. To ensure the pastry is cooked through, gently
press down on a choux bun with your finger. It shouldn’t give. If it does, continue to bake.

3 Prepare the chocolate sauce: bring the cream to the boil, pour it over the chocolate and mix
well.

4 Cut off the top of each choux bun. Fill the choux buns with vanilla ice cream and cover with
the tops. Place the profiteroles in a serving dish or in individual serving bowls. Top them with
the warm chocolate sauce. Serve immediately.
 italian
cassata

Serves 8

Preparation time: 15 minutes

Cooking time: 15 minutes

Freezing time: 4 hours

INGREDIENTS

60g crushed nuts: almonds, walnuts, pistachios, and so on, mixed or just 1 type
1 litre ice cream of your choice (chocolate, vanilla, strawberry)
70ml water
80g caster sugar
5 egg yolks
500ml whipping cream
60g candied fruit, diced

1 Toast the almonds (not the walnuts or pistachios) for about 5 minutes in a dry frying pan,
stirring continuously. Take the ice cream out of the freezer.

2 In a small saucepan, bring the measured water and caster sugar to the boil. In a large bowl,
whisk the egg yolks while gradually adding the boiling syrup. Whisk the mixture until it’s
completely cooled and frothy. Whip the cream and carefully fold it into the mixture. Add the
nuts and candied fruit.

3 Using a spatula, spread the ice cream along the sides and bottom of an 18cm Charlotte tin.
Pour in the prepared mixture and freeze for 4 hours.
4 Before serving the cassata, run the tin under hot water for a few seconds, then flip the dessert
on to a serving dish.

VARIATION
A cassata can be made with myriad fillings: candied fruit, fresh fruit, lemon zest, chocolate
chips, pine nuts, layers of sponge cake and many more. You can also flavour it with 3
tablespoons rum, maraschino or orange blossom extract. For an even more authentic cassata,
replace half the cream with 250g ricotta.
 Frozen chocolate parfait
with caramelized almonds

Serves 4

Preparation time: 30 minutes

Freezing time: 6 hours

Cooking time: 5 minutes

INGREDIENTS

200g dark chocolate, broken into pieces

100g caster sugar
50ml water
3 egg yolks
50g butter, at room temperature, cut into pieces
250ml very cold whipping cream
50g almond flakes
30g brown sugar
50g white chocolate shavings

1 Melt the dark chocolate over a bain-marie. Heat the sugar in a saucepan with the measured
water until it becomes a syrup.

2 Use an electric handheld mixer to whisk the egg yolks while simultaneously adding the syrup.
Continue whisking until the mixture becomes pale in colour, then add the chocolate and butter
and whisk the mixture again.

3 Whip the cream and carefully fold it into the chocolate mixture. Pour the chocolate cream into
a 15 × 8cm cake tin and cover it with clingfilm. Freeze for at least 6 hours.

4 Toast the almonds in a frying pan, dust them with brown sugar and let them caramelize. Pour
the almonds and caramel onto a sheet of nonstick baking paper and let them cool.

5 Remove the parfait from its tin, running the tin under hot water for a few seconds if necessary.
Sprinkle caramelized almonds and white chocolate shavings on top. Serve immediately.
 Keeping cool in
THE SUMMER
What can be nicer than a fresh and light dessert or snack on a hot summer day? Here are some
quick recipe ideas for treating yourself without spending hours in the kitchen.

TRICK OF THE TRADE

Don’t forget to take ice cream and sorbets out of the fridge about 10 minutes before serving
them. This will help you scoop them out more easily. If it’s too hot, put them in the
refrigerator for 30 minutes.

The right tools

Homemade ice cream and sorbets require special equipment: the ice cream maker and the
centrifuge. These will help you make high quality desserts with less sugar than what’s found in
store-bought products, not to mention the fact that you have the option of pairing a wider range
of ingredients! Ice cream makers include a freezer bowl that must be placed in the freezer several
hours before each use. The centrifuge, which is heavier and more expensive, comes with its own
source of cold.
 What if i don’t have an ice cream maker or a
centrifuge?
It’s still possible to make ice cream! The basic ingredients are the same: a fruit coulis or purée
and syrup for sorbets, and a crème anglaise base for ice creams. Place your mixture in a covered
container in the freezer, stir it a few times at the start of the freezing process, cut it into pieces
and zap it in a blender.
 Nice cream piña colada

Serves 4

Preparation time: 5 minutes

600g frozen, diced pineapple + 1 slice of fresh pineapple, diced
200ml coconut milk
100ml white rum (optional)
2 tablespoons brown sugar
Zest of 1 unwaxed lime

1 Place all the ingredients except for the fresh pineapple and lime zest in a blender. Start by
pulsing them, then blend continuously until the texture is creamy. Serve the nice cream
immediately, sprucing it up with the fresh, diced pineapple and lime zest, or freeze it in a freezer
tray – in which case you should remove it from the freezer 10 minutes before serving.

A ‘nice cream’ is a quick and easy ice cream made without a centrifuge or ice cream
maker. Instead, it’s made with frozen fruit placed directly in a blender. You often find them
made from very ripe bananas, as these make them creamy, but any fruit will do. The result
is a very versatile ice cream with a texture similar to ‘Italian’ ice cream. It’s best when
served immediately.
 Mango–lime sorbet

Serves 4

Preparation time: 10 minutes

Cooking time: 5 minutes

Resting time: 3 hours

150ml water
1 unwaxed lime
60g caster sugar
2 ripe mangoes + ½ to serve

1 Prepare a syrup with the measured water, the zest and juice of the lime and the sugar. Bring it
to the boil for 5 minutes, then allow it to cool.

2 Blend the mango pulp with the warm syrup, then refrigerate for at least 2 hours.
3 Place the mixture in an ice cream maker or centrifuge. Pour the ice cream into a freezer tray
and freeze for about 1 hour so that it hardens again. Serve with fresh mango slices.
 Mixed berry granita

Serves 4

Preparation time: 10 minutes

Freezing time: 3 hours and 20 minutes

30g caster sugar
A little lemon juice
250g mixed berries (or 200ml mixed berry coulis)
100ml water

1 Prepare a syrup by combining the sugar, lemon juice and fruit with the measured water. Pour it
into a metal bowl and place it in the freezer.

2 After 20 minutes, scrape the surface with a fork and return it to the freezer. Repeat this
operation 2 or 3 times until the whole sorbet is in flakes. Expect this to take about 3 hours in
total. Serve immediately in order to preserve the correct texture.

Party granitas!

• Leave out the lemon juice and substitute the water with 100ml Champagne.
• Serve the granita in glasses topped with mixed berry skewers.
• For a presentation worthy of a good cocktail party, decorate the glasses by dipping the rims in
lemon juice and sugar.
 Fruit popsicles

Preparation time: 10 minutes

Freezing time: 3 hours

Mango: 2 very ripe mangoes
A little lemon juice
1 teaspoon caster sugar
Strawberry: 250g strawberries
A little lemon juice
Lemon: Syrup made with 4 tablespoons lemon juice, 150g caster sugar and 300ml water

1 Blend your chosen ingredients to obtain a smooth coulis. To make lemon popsicles, prepare
the syrup beforehand and allow it to cool.

2 Slip in a few pieces of fruit, then place the mixture in popsicle moulds. Freeze for 3 hours.

TIP
To make it easier to remove the popsicles from their moulds, briefly run them under hot water.
 peach
Melba

Serves 4

Preparation time: 30 minutes

Cooking time: 15 minutes

INGREDIENTS

150g raspberries
4 peaches, preferably white
750ml vanilla ice cream

For the syrup

1 vanilla pod
500ml water
250g caster sugar

1 For the raspberry purée: crush the raspberries in a blender to make a purée.
2 Plunge the peaches in boiling water for 30 seconds, immediately run them under cold water,
then peel them.

3 Prepare the syrup: split the vanilla pod in half lengthways and scrape out the seeds. Bring the
measured water, caster sugar and vanilla pod and seeds to the boil for 5 minutes. Plunge the
peaches into the syrup and cook over a low heat for 7–8 minutes, turning them often. Drain the
peaches and let them cool completely, then halve and stone them.

4 Cut the peaches into wedges and divide them between 4 dessert glasses. Drizzle with the
raspberry purée and top with scoops of vanilla ice cream.
 Serving suggestion
You can also serve this with some Chantilly cream and flaked almonds.

VARIATION
You can make a pear Melba using the same recipe and poaching the pears in the vanilla syrup.
 Belle Hélène
pears

Serves 6

Preparation time: 45 minutes

Cooking time: 20–30 minutes

INGREDIENTS

6 Williams pears, peeled, with the stalk left on

60ml water
125 dark chocolate, broken into pieces
60g whipping cream
1 litre vanilla ice cream

For the syrup

500ml water
250g caster sugar

1 Prepare the syrup: bring the measured water and sugar to the boil.
2 Prepare the pears: cook the pears in the syrup for 20–30 minutes. Once softened, drain and
refrigerate them.

3 Bring the 60ml of measured water to the boil. Place the chocolate in a saucepan and pour the
boiling water on top, mixing well until the chocolate has melted. Add the cream.

4 Place a pear in each serving dish and cover in hot chocolate sauce, then serve a scoop of
vanilla ice cream alongside.
 Mandarin
sorbet

Serves 8

Preparation time: 30 minutes

Freezing time: 3½ hours

INGREDIENTS

16 mandarins
80g caster sugar
80ml hot water
1 egg white

1 Cut the tops off 8 of the mandarins with a bread knife, then scoop out the pulp with a sharp-
edged spoon, taking care not to pierce the rind. Freeze the hollowed-out mandarins and their
tops.

2 Strain the pulp through a sieve, pressing down on it with a spatula. Squeeze the remaining
mandarins to obtain 800ml juice.

3 Dissolve the sugar in the measured water. Add the syrup to the juice and place in a plastic
container. Freeze for at least 3 hours.

4 About 30 minutes before serving, whip the egg white with a fork. Using a large knife, dice the
sorbet into small cubes. Blitz the cubes in a food processor, gradually adding two-thirds of the
egg white. Stop when you’ve obtained a pale and frothy sorbet. Scoop the sorbet into the
hollowed out mandarins. Replace the mandarin tops and freeze for 30 minutes before serving.

VARIATION
You can make this recipe with lemons, oranges or grapefruit, using their juices to prepare the
sorbet.
 BAKED
Alaska

Serves 6

Preparation time: 1½ hours

Cooking time: 30 minutes

 INGREDIENTS

1 litre vanilla ice cream

Icing sugar

FOR THE BATTER

140g plain flour
40g butter
4 eggs
140g caster sugar

FOR THE MERINGUE

 3 egg whites
75g caster sugar
1 teaspoon vanilla extract

FOR THE SYRUP

100g caster sugar
100ml water
100ml Grand Marnier®

1 Let the vanilla ice cream soften slightly before scooping it into a loaf tin. Place it back in the
freezer until just before needed. Preheat the oven to 200°C (400°F), Gas Mark 6.
2 Line a baking tray with nonstick baking paper. Prepare the batter: sift the flour into a bowl.
Melt the butter in a saucepan and allow it to cool.
3 In a mixing bowl, combine the eggs and caster sugar. Place over a simmering bain-marie and
begin to whisk. Continue to stir until the mixture has thickened.
4 Remove the bowl from the bain-marie and use an electric handheld mixer to whisk the mixture
until completely cooled. Place 2 tablespoons of this mixture in a small bowl and add the butter.
Gradually sprinkle the sifted flour into the mixing bowl, then combine with the contents of the
small bowl.
5 Pour the sponge batter into the lined baking tray and bake for 15 minutes. Use the knife test to
ensure the cake is fully cooked by inserting the blade, which should come out clean. Let the cake
cool.
6 Cut out 2 rectangles of sponge the same size as the loaf tin. Increase the oven temperature to
250°C (485°F), Gas Mark 9.
7 Prepare the meringue: whip the egg whites into soft peaks, adding half the sugar. Once
doubled in volume, pour in the rest of the sugar and the vanilla extract.
8 Prepare the syrup: bring the sugar and measured water to the boil. Let it cool, then add half the
liqueur. Place 1 sponge rectangle on an ovenproof plate. Use a brush to soak it in syrup.
9 Just before serving, turn on the grill. Scoop the vanilla ice cream on to the sponge and cover it
with the other sponge rectangle. Use a spatula to spread half the meringue on top until smooth.
10 Fill a piping bag with a starshaped nozzle with the rest of the meringue and use this to
decorate the top of the dessert. Dust the top with icing sugar and place the dessert under the grill
for 3 minutes with the door open.
11 Heat the rest of the liqueur in a small saucepan. Set it on fire and pour it over the dessert.
Allow it to flambé in front of your guests and serve immediately.
 Mango
sorbet

Makes 1 litre of sorbet

Preparation time: 10 minutes

Freezing time: 3–4 hours

INGREDIENTS

1.2kg very ripe mangoes, peeled, stoned and diced

1 lemon or lime
50g caster sugar
100ml hot water

1 Place the mangoes in a blender or food mill and purée: this should yield 800g of purée. Juice
the lemon or lime.

2 Melt the sugar in the measured water.

3 Whisk the mango purée with the lemon or lime juice. Add sugar syrup to taste (some mangoes
are so naturally sweet that no sugar will be needed). Refrigerate for at least 3 hours before
churning it in an ice cream maker.

TIP
If you don’t have an ice cream maker, put the mixture in the freezer, mix it in a food processor after 2 hours, then freeze it again
for another 2 hours.

VARIATION
Lime zest makes a nice addition to this sorbet.
 Mint
ice cream

Makes 1 litre of ice cream

Preparation time: 20 minutes

Infusion time: 20 minutes

Freezing time: 4 hours

INGREDIENTS

500ml whole milk

250ml whipping cream
250g fresh mint leaves, chopped
6 egg yolks
140g caster sugar
Fresh mint leaves, to decorate

1 In a saucepan, bring the milk and cream to the boil. Remove from the heat, add the chopped
mint and let it stand for 20 minutes, covered. Strain.

2 In another saucepan, whisk the egg yolks with the sugar. Pour the infused milk into the
saucepan and cook over a low heat (without bringing it to the boil), stirring with a wooden spoon
until thickened (the mixture should reach 83°C/181°F).

3 Immediately pour the cream into a large bowl placed over ice in order to halt the cooking. Let
it cool, then refrigerate for at least 3 hours before churning it in an ice cream maker.

4 If you don’t have an ice cream maker, put the mixture in the freezer, mix it in a food processor
after 2 hours, then put it back in the freezer for another 2 hours. Serve in individual dessert
bowls, decorated with fresh mint leaves.
 Lemon
granita

Makes 1 litre of granita

Preparation time: 15 minutes

Freezing time: about 3 hours

INGREDIENTS

3 unwaxed lemons
100g caster sugar
800ml water

1 Finely grate the zest of 1 lemon. Juice all 3 lemons, retaining the pulp: you should have about
150ml juice.

2 In a large bowl, dissolve the caster sugar in the measured water and add the lemon zest, juice
and pulp. Mix well and freeze.

3 After 1½ hours, remove the mixture from the freezer and mix it up with a fork. Place it back in
the freezer until the ice has completely hardened.

VARIATION
You can substitute lemons with limes and drizzle a dash of vodka over the granita before
serving.
 french
chocolate float

Serves 6

Preparation time: 20 minutes

Cooking time: 5 minutes

INGREDIENTS

750ml water
75g caster sugar
180g chocolate (67 per cent cocoa solids), roughly chopped
30g cocoa powder
200ml very cold whipping cream
750ml chocolate ice cream
Dark chocolate flakes (optional)

1 Put a large bowl in the freezer for 15 minutes.

2 Meanwhile, prepare the chocolate drink: bring the measured water and sugar to the boil. Add
the chocolate and cocoa powder, whisking vigorously by hand. Remove from the heat and blend
with a hand blender for 3 minutes. Let the mixture cool before refrigerating.

3 Pour the cream into the chilled bowl and whip it into stiff peaks, then scoop it into a piping
bag with a fluted nozzle.

4 Just before serving, place 2 scoops of ice cream per person in 6 tall glasses. Pour the cold
chocolate drink over the ice cream. Top with a rosette of whipped cream. Sprinkle with chocolate
shavings, if using. Serve immediately with a straw and an ice cream spoon.

VARIATION
To make a French coffee float, use 750ml very cold strong coffee and coffee ice cream.
 Celebration
cakes
Praline Paris–Brest
Choux buns with Chantilly cream
THE TOP 8 RECIPES TO MAKE WITH CHILDREN
Saint-Honoré cake
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FRAISIER STEP-BY-STEP
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Coffee cake
Black forest gâteau
CHOCOLATE AND VANILLA BAVARIAN STEP-BY-STEP
Chocolate Charlotte
FESTIVE CAKES FOR CHILDREN
Strawberry Charlotte
Pear Charlotte
EASY CHOCOLATE ÉCLAIRS STEP-BY-STEP
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Surprise cakes
Frangipane galette des rois
Bordelaise cake of kings
Chocolate praline log
MIXED BERRY MILLEFEUILLE STEP-BY-STEP
Prune trifle cake
Savarin with mixed berries and Chantilly cream
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Mont-Blanc
Raspberry soufflé
Grand Marnier® soufflé
CHOCOLATE SOUFFLÉ STEP-BY-STEP
 Praline
Paris~Brest

Serves 6

Preparation time: 40 minutes

Cooking time: 40 minutes

INGREDIENTS

Icing sugar, for dusting

For the choux pastry

100ml whole milk
½ teaspoon salt
1 teaspoon caster sugar
75g butter
100g plain flour
3 eggs + ½ an egg if needed
1 egg yolk for the egg wash
20g almond flakes

For the praline cream

250ml milk
125g butter
1 egg + 1 egg yolk
30g caster sugar
30g cornflour
80g ground praline

1 Prepare the choux pastry.

2 Preheat the oven to 190°C (375°F), Gas Mark 5. Pour the batter into a piping bag with a
smooth nozzle. Line a baking tray with nonstick baking paper and trace a 20cm circle on it. Line
the edge of the circle with a crown of eight 4cm choux dollops placed close together.

3 Brush the crown of choux with egg yolk mixed with a little water and sprinkle the top with
almond flakes. Bake for 30 minutes without opening the oven door. Let the choux cool in the
closed oven.

4 Prepare the praline cream: bring the milk to the boil. Divide the butter in half, dice one half
and place the other half in a large bowl. Whisk one whole egg with the egg yolk, sugar and
cornflour. Pour the boiling milk on top, whisk well and return the mixture to the heat, stirring
constantly until it returns to the boil. Add the diced butter and mix well. Pour the cream into a
dish, cover it with clingfilm so that it touches the cream and allow it to cool. Work the ground
praline into the remaining butter. Using an electric handheld mixer, mix the praline butter into
the cooled cream.

5 Cut the choux crown in half horizontally. Scoop the cream into a piping bag with a fluted
nozzle and pipe it onto the choux. Top the crown with its ‘hat’ and refrigerate until serving. Dust
with icing sugar before enjoying.

TIP
Assemble the cake at the very last minute.
 Choux buns
with Chantilly cream

Makes 12 choux buns

Preparation time: 30 minutes

Cooking time: 45–50 minutes

INGREDIENTS

Icing sugar, for dusting

For the choux pastry

100ml whole milk
½ teaspoon salt
1 teaspoon caster sugar
75g butter
80ml water
100g plain flour
3 eggs + ½ an egg if needed
1 egg yolk for the egg wash

For the Chantilly cream

2 vanilla pods
250ml very cold whipping cream
2 tablespoons mascarpone
2 tablespoons icing sugar

1 Preheat the oven to 190°C (375°F), Gas Mark 5. Prepare the choux pastry: place the milk, salt,
sugar, butter and measured water into a saucepan. Bring to the boil while stirring with a spatula.
Add the flour all at once and stir vigorously with a wooden spoon until smooth (the batter should
be coming away from the sides of the saucepan). Continue to stir for 1–2 minutes to ‘cook it
down’.
2 Pour the batter into a large bowl, add 1 egg and mix well. Repeat with each egg. Continue to
stir until the batter forms a ribbon when you lift it with the spoon. If it’s still a bit dry, whisk the
fourth egg and add it gradually while continuing to stir until the ribbon forms.

3 Pour the batter into a piping bag with a fluted or smooth nozzle. Line a baking tray with
nonstick baking paper and pipe out the batter in little balls of 5–6cm, spacing them out enough to
let them spread during cooking.

4 Brush the choux balls with the egg yolk mixed with a little water. Bake for 35–40 minutes. Let
the choux cool on a wire rack.

5 Prepare the Chantilly cream: split the vanilla pods in half lengthways and scrape out the seeds.
Whip the cream with the mascarpone, icing sugar and vanilla seeds.

6 Use a piping bag to liberally fill the choux buns with the Chantilly cream. To add the filling,
you can either cut the tops off the choux buns or make holes in the bottom and fill them with
cream. Dust with icing sugar before serving.

TIP
You can fill the choux buns ahead of time, but not too far in advance or they’re likely to become soggy.
The TOP 8 recipes to make with children

1
YOGURT CAKE
 2
BANANA BREAD
 3
CHOCOLATE AND MIXED BERRY ROULADE
 4
APPLE AND RASPBERRY CRUMBLE
 5
WHITE CHOCOLATE MOUSSE
 6
LEMON GRANITA
 7
FRANGIPANE GALETTE DES ROIS
 8
BLUEBERRY AND LEMON MUFFINS
 saint-honoré
cake

Serves 6–8

Preparation time: 1¼ hours

Cooking time: 40 minutes

INGREDIENTS

200g all-butter puff pastry

For the crème pâtissière

½ vanilla pod
350ml milk
4 egg yolks
85g caster sugar
35g cornflour

For the choux pastry

50ml water
50ml milk
½ teaspoon salt
½ teaspoon caster sugar
45g butter
60g plain flour
2 eggs

For the caramel

100g caster sugar
2 teaspoon white wine vinegar

For the chantilly cream

300ml very cold whipping cream
15g (2 heaped teaspoons) vanilla sugar
1 Prepare the crème pâtissière: split the ½ vanilla pod and scrape out the seeds. In a saucepan,
bring the milk and vanilla pod and seeds to the boil. In a bowl, whisk the egg yolks with the
caster sugar and add the cornflour. Remove the vanilla pod from the saucepan. Mix a little of the
boiling milk into the contents of the bowl, then pour the contents into the saucepan. Cook,
stirring continuously, until thickened. Remove from the heat and allow to cool.

2 Preheat the oven to 210°C (410°F), Gas Mark 6. Line 2 baking trays with nonstick baking
paper.

3 Prepare the choux pastry: bring the water, milk, salt, caster sugar and butter to the boil in a
large, heavy-based saucepan. Sift in the flour and stir vigorously with a wooden spoon until the
batter becomes smooth and even. Once it begins to separate from the sides, reduce the heat and
continue to stir for 2–3 minutes to ‘cook it down’. Remove the pan from the heat and allow it to
cool a little. Add the eggs while stirring continuously.

4 Roll out the puff pastry into a 24cm disc. Prick the disc with a fork and place it on a lined
baking tray. Scoop the choux pastry mixture into a piping bag with a 1cm nozzle and pipe the
pastry onto the disc in a spiral, starting 1cm from the edge. Pipe eighteen 2cm choux balls on to
the second baking tray. Bake for 5 minutes, then reduce the temperature to 170°C (340°F), Gas
Mark 3. After 10 minutes, remove the choux balls from the oven and bake the puff pastry for
another 10 minutes. Let them cool.

5 Scoop the crème pâtissière into a piping bag, pierce the base of each choux ball and fill with
the cream.

6 Prepare the caramel. Dunk the choux balls in the caramel and place them close together around
the outer edge of the puff pastry disc.

7 Make the Chantilly cream: whip the cream with the vanilla sugar. Scoop it into a piping bag
with a fluted nozzle and use it to fill the spaces between the choux balls.

VARIATION
Add strawberries or raspberries to the centre of the cake before covering it with Chantilly cream.
 chocolate
religieuses

Makes 12 religieuses

Preparation time: 45 minutes

Cooking time: 40 minutes

INGREDIENTS

For the chocolate cream

6 egg yolks
140g caster sugar
40g cornflour
500ml milk
150g dark chocolate, broken into small pieces
50g mascarpone

For the choux pastry

120ml water
140ml whole milk
1 teaspoon fine sea salt
1 tablespoon caster sugar
100g butter
140g plain flour
4 eggs

For the topping

250g chocolate icing

1 Prepare the chocolate cream: in a bowl, whisk the egg yolks with the caster sugar, then
incorporate the cornflour. Bring the milk to the boil in a heavy-based saucepan. Mix a little of
the boiling milk into the contents of the bowl, then pour the contents into the saucepan. Cook,
stirring continuously, until thickened. Remove it from the heat and whisk in the chocolate. Let
the mixture cool before adding the mascarpone. Refrigerate.

2 Preheat the oven to 210°C (410°F), Gas Mark 6. Line 2 baking trays with nonstick baking
paper. Prepare the choux pastry: bring the measured water, milk, salt, caster sugar and butter to
the boil in a large, heavy-based saucepan. Sift in the flour and stir vigorously with a wooden
spoon until the batter becomes smooth and even. Once it begins to separate from the sides, lower
the heat and continue to stir for 2–3 minutes to ‘cook it down’. Remove the pan from the heat
and allow it to cool a little. Add the eggs one at a time while stirring continuously.

3 Scoop the pastry into a piping bag with a smooth nozzle and pipe twelve 5cm choux balls onto
one tray and twelve 2cm choux balls onto the other.

4 Bake the large and small choux balls for 5 minutes, then reduce the heat to 170°C (340°F),
Gas Mark 3. After about 10 minutes, remove the smaller choux balls from the oven. Bake the
larger choux balls for about another 10 minutes. Let them cool.

5 Scoop the chocolate cream into a small piping bag, pierce the base of each choux ball and fill
with the cream.

6 Dip each choux ball into the icing, wipe away any excess icing and place the choux balls on a
tray. Wait a few minutes before placing the small choux balls on top of the large ones.

VARIATION
Use praline cream instead of chocolate cream.
 FRAISIER

Serves 6

Preparation time: 30 minutes

Cooking time: 15 minutes

 INGREDIENTS

1 × 22cm sponge cake

500g strawberries
Icing sugar, for dusting

For the buttercream

175g butter, at room temperature
30ml water
70g caster sugar
 1 egg + 1 egg yolk
1 tablespoon Kirsch

For the crème pâtissière

3 egg yolks
50g caster sugar
30g plain flour
250ml milk

For the kirsch syrup

30g caster sugar
100ml water
1 tablespoon Kirsch

1 Prepare the buttercream: work the softened butter until pale and creamy with a wooden spoon.
2 In a small saucepan, bring the measured water and sugar to the boil over a low heat. Let the
syrup cook until it reaches a rolling boil (120°C/248°F).
3 Whisk 1 whole egg and 1 egg yolk in a large mixing bowl until pale and frothy.
4 When the syrup is ready, drizzle it over the eggs while whisking fast. Continue whisking until
the mixture has completely cooled, then add the butter while continuing to whisk. Add the
Kirsch.
5 Prepare the crème pâtissière: whisk the egg yolks with the sugar. Add the flour.
6 Bring the milk to the boil, then add it, still boiling, to the egg mixture while stirring
continuously. Pour the cream into a saucepan and cook it over a low heat until thickened.
Remove it from the heat.
7 Whisk the buttercream and add half the crème pâtissière, setting the rest aside.
8 Prepare the Kirsch syrup: combine the caster sugar, measured water and the Kirsch. Cut the
sponge cake in half horizontally and, using a brush, soak each half in the Kirsch syrup.
9 Set some strawberries aside for the decoration. Place 1 half of the sponge cake in a round tin,
cut side up. Spread half the cream over it.
10 Hull a few strawberries and cut them in half. Stand them up along the sides of the tin, cut
side out. Dice the rest and place them in the centre of the cake. Cover with cream.
11 Place the other soaked sponge cake half on top and press down to set it in place. Keep
refrigerated. Remove the tin to serve. Dust with icing sugar and decorate with strawberries.
 Mocha
cake

Serves 4

Preparation time: 40 minutes

Cooking time: 20 minutes

Refrigeration time: 3 hours

INGREDIENTS

For the sponge cake

2 eggs
80g caster sugar
20g butter + extra for greasing
70g plain flour
30g ground hazelnuts

For the buttercream

140g very soft butter
160g icing sugar
1 teaspoon coffee essence

For the RUM syrup

70g caster sugar
50ml water
30ml rum

For the topping

150g blanched hazelnuts
1 Preheat the oven to 180°C (350°F), Gas Mark 4. Prepare the sponge cake, adding the ground
hazelnuts. Grease a baking tray, spread the sponge batter on top and bake for 12–15 minutes.
Flip the sponge onto a clean tea towel, allow it to cool completely, then cover it with another tea
towel and refrigerate it for 1 hour.

2 Prepare the buttercream: whisk the butter with an electric handheld mixer until pale and
creamy then gradually sift in the icing sugar. Flavour it with the coffee essence, then continue to
whisk for another 5 minutes: the cream should be pale and fluffy.

3 Prepare the rum syrup: bring the sugar and measured water to the boil. Allow it to cool and
add the rum.

4 Place the hazelnuts on a baking tray and toast them under the grill for 5 minutes. Roughly
chop them.

5 Cut the sponge into 3 equal-sized rectangles. Divide the buttercream into 5 equal parts. Brush
1 rectangle with rum syrup, spread a fifth of the buttercream over it with a spatula and sprinkle a
quarter of the hazelnuts on top. Place another rectangle on top and repeat until all the rectangles
have been used up.

6 Use a long knife to cut the cake into 4 pieces. Use a spatula to spread buttercream along the
sides of the cakes, then press the rest of the hazelnuts into the sides.

7 Put the remaining cream in a piping bag with a fluted nozzle and pipe rosettes onto the cakes.
Refrigerate the mocha cakes for 2 hours before serving.
 Coffee
cake

Serves 6–8

Preparation time: 45 minutes

Cooking time: 45 minutes

Refrigeration time: 2 hours

INGREDIENTS

For the batter

75g ground hazelnuts
35g whole almonds, ground
40g blanched almonds, ground
160g icing sugar
10g plain flour
6 egg whites
A small pinch of salt

For the buttercream

2 eggs + 2 egg yolks
50ml water
140g caster sugar
1 tablespoon coffee essence
250g very soft butter

For the topping

150g flaked almonds
1 Prepare the batter: combine the ground hazelnuts and ground almonds with the icing sugar and
flour. Whip the egg whites into stiff peaks with a pinch of salt. Carefully fold them into the dry
mix.

2 Preheat the oven to 130°C (265°F), Gas Mark ½. Line 2 baking trays with nonstick baking
paper. Using a pencil and a plate, trace three 22cm circles on the nonstick baking paper. Scoop
the batter into a piping bag with a no. 8 piping nozzle and pipe it in a spiral on to the traced
circles, starting from the edge and working towards the centre. Bake for about 45 minutes. Place
the flaked almonds in the oven on another baking tray at the same time as the cakes and remove
them after 15 minutes. Once the discs have cooled, peel the paper off.

3 Prepare the buttercream: whisk the eggs and egg yolks in a large bowl with a handheld mixer.
Bring the measured water and caster sugar to the boil over a low heat. Heat the syrup until it
reaches a rolling boil (120°C/248°F), then drizzle it, still boiling, on to the eggs while whisking
continuously. Continue to whisk lightly until the mixture has completely cooled, then add the
coffee essence. Whisk in the butter.

4 Spread buttercream over the first cake disc using a spatula, then place the second disc on top
and cover it with more buttercream. Place the third disc on top. Top with the flaked almonds.
Refrigerate for 2 hours before serving.
 Black forest
gâteau

Serves 8

Preparation time: 45 minutes

Cooking time: 30 minutes

Resting time: 1 hour

Refrigeration time: 1 hour

INGREDIENTS

For the kirsch cherries

500g plain, preserved cherries
100ml Kirsch

For the sponge

100g butter, at room temperature + 25g for greasing
180g plain flour
30g cocoa powder
11g (2½ teaspoons) baking powder
6 eggs
100g icing sugar
7.5g (1 heaped teaspoon) vanilla sugar

For the chantilly cream

 200ml very cold whipping cream
15g (2 heaped teaspoons) vanilla sugar

For the topping

Glacé cherries
Tempered chocolate shavings

1 Drain the cherries, then macerate them in the Kirsch while you prepare the cake.
2 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a springform cake tin. Prepare the
sponge: sift the flour with the cocoa powder and baking powder. Separate the egg whites from
the yolks. In a large bowl, whisk the butter with the egg yolks and sugars until creamy. Fold in
the sifted mixture and stir until smooth and even. Whip the egg whites into stiff peaks and
carefully fold them into the mixture with a rubber spatula.

3 Pour the batter into the tin and bake for 30 minutes. Let the sponge cool in the tin for at least 1
hour.

4 Remove the cake from the tin and slice it horizontally into 3 layers. Set the top layer aside.
Spread the cherries and Kirsch over the 2 remaining layers.

5 Whip the whipping cream and add the vanilla sugar halfway through. Set a quarter of the
whipped cream aside and spread the rest over the cherries, then assemble the cake.

6 Pipe rosettes of Chantilly cream on to the top of the cake and decorate with the glacé cherries
and chocolate shavings. Refrigerate for at least 1 hour before serving.

VARIATION
Replace the cherries with fresh raspberries and the Kirsch with raspberry liqueur.
CHOCOLATE AND VANILLA
Bavarian

Serves 4–6

Preparation time: 1 hour

Cooking time: 10–15 minutes

Refrigeration time: 6 hours

 INGREDIENTS

Oil, for greasing

FOR THE CRÈME ANGLAISE

½ vanilla pod
300ml milk
3 egg yolks
75g caster sugar

FOR THE BAVARIAN CREAM

3 gelatine leaves
 70g chocolate (at least 55 per cent)
300ml very cold whipping cream

FOR THE decoration

Dark chocolate
Sweets of your choice

1 Prepare the crème anglaise: split the vanilla pod in half lengthways. In a small saucepan, bring
the milk to the boil with the vanilla pod. Remove from the heat and let it stand for 15–20
minutes.
2 In another saucepan, combine the egg yolks and sugar. Whisk well. Remove the vanilla pod
from the milk and scrape out its seeds. Bring the milk to the boil again.
3 Carefully pour the boiling milk over the egg mixture, stirring continuously. When the mixture
has thickened, place the saucepan in a bowl filled with cold water to stop the cooking.
4 Prepare the Bavarian cream: dissolve the gelatine leaves in a bowl of cold water, then drain.
5 Divide the warm crème anglaise between 2 bowls, then add the chocolate to one and stir it in
to melt it.
6 Divide the gelatine equally between the two bowls and stir it in to melt it.
7 Whip the cream, then divide it between the 2 bowls of cream.
8 Grease a 20–22cm-long rectangular cake tin or individual dessert moulds with oil. Pour in the
chocolate cream. Refrigerate for about 30 minutes.
9 Cover with the vanilla cream. Allow it to set again by refrigerating it for 4–5 hours.
10 Run the tin under hot water for a few seconds. Remove the Bavarian from the tin and place it
on a serving dish.
11 For the decoration: spread some melted dark chocolate onto a nonstick baking sheet and
refrigerate for 15 minutes. Break into shards and scatter over the Bavarian along with sweets of
your choice.
 Chocolate
Charlotte

Serves 8

Preparation time: 30 minutes

Refrigeration time: 12 hours

INGREDIENTS

24 sponge fingers
Mixed red berries and whipped cream, to serve

For the syrup

100g caster sugar
1 tablespoon cocoa powder
200ml water

For the cream

300g dark chocolate (70 per cent cocoa solids)
150g butter
6 eggs
A pinch of salt
60g caster sugar

1 The day before, prepare the syrup: combine the caster sugar and cocoa powder in a saucepan,
gradually add the measured water, then bring to the boil for about 1 minute while stirring
continuously. Pour the syrup into a bowl and allow it to cool.

2 Quickly dunk the biscuits in the syrup and arrange them on the bottom and around the sides of
an 18cm Charlotte tin. Refrigerate.

3 Prepare the cream: in a large bowl, melt the chocolate and butter over a bain-marie. Remove
the bowl from the bain-marie, whisk well and let it cool. Separate the egg whites from the yolks.
Add 4 egg yolks to the chocolate cream, one at a time.

4 Whip all the egg whites into stiff peaks with a pinch of salt, adding the sugar halfway through.
Carefully fold them into the mixture with a rubber spatula.

5 Pour the mixture into the tin and refrigerate until the following day. When you’re ready to
serve, remove the Charlotte from the tin and place on a serving dish.

6 Serve with mixed red berries and whipped cream.

VARIATION
Replace the cocoa powder in the syrup with 2 drops mint or orange essence.
 festive cakes for CHILDREN

Children’s birthdays are great excuses for indulging in life’s small pleasures, which invariably
start in the kitchen! Add a twist to those classic chocolate or yogurt cakes by topping them with a
dreamy or trendy decoration that will be sure to thrill your guests!

Crunchy chocolate nests

Makes 12 nests

Preparation time: 30 minutes

Cooking time: 5 minutes

 Resting time: 1 hour
200g dark cooking chocolate, broken into pieces
80g butter
80g icing sugar
200g cornflakes
1 packet of mini-Smarties®

1 Melt the chocolate and butter in the microwave. Add the icing sugar and cornflakes and mix
well.

2 Place paper cases into a cupcake tin. Divide the mixture between them. Pack it down with a
small spoon and press down in the middle to create the shape of a nest. Refrigerate for 1 hour.

3 Fill the nests with mini-Smarties® before serving.

Goldfish in a bowl
 Serves 6–8 children

Preparation time: 40 minutes

Cooking time: 40 minutes

Butter, for greasing
125g plain yogurt
250g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
4 eggs
500g plain flour
11g (2½ teaspoons) baking powder
125ml sunflower oil

For the decoration

200g cream cheese
2 tablespoons icing sugar
1 packet mini-Smarties®
1 packet Haribo® strawberry softies
1 punnet of strawberries, hulled and sliced
1 small packet of Smarties®
1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a 22cm round cake tin.
2 Add the sugars and eggs and whisk well. Sift in the flour and baking powder. Mix well and
add the oil.

3 Pour the mixture into the cake tin. Bake for 40 minutes. Allow it to cool completely at room
temperature before removing it from the tin.

4 To decorate the cake, cut a 5cm-wide triangle out of the cake (as if you were cutting out a
small slice) and place it on the other side of the cake, with the rounded side facing out, to make
the fish tail.

5 Combine the cream cheese with the icing sugar and cover the cake with it. Smooth it out with
a spatula.

6 Decorate the head of the goldfish with red and pink mini-Smarties®, then place a Haribo®
strawberry softy as the eye.

7 Arrange the strawberries over the body of the fish, all in the same direction, to make fish
scales. Place some pink mini-Smarties® between each strawberry.
8 Cover the whole tail with Haribo® strawberry softies. Place Smarties® onto the serving dish
to mimic bubbles.
 Strawberry
Charlotte

Serves 6–8

Preparation time: 35 minutes

Refrigeration time: 4 hours

INGREDIENTS

6 gelatine leaves
500g strawberries, hulled
80g caster sugar
300ml very cold whipping cream
24 sponge fingers
100ml strawberry syrup (such as Monin), diluted with 100ml water
Icing sugar, for dusting

1 Soak the gelatine leaves in a bowl of cold water.

2 Set aside the best-looking strawberries for the decoration and blend the others, making sure to
maintain some of their texture. Carefully drain the gelatine leaves. In a small saucepan, lightly
heat a quarter of the strawberry purée with the caster sugar until the sugar has dissolved, then add
the gelatine and stir. Fold in the rest of the purée.

3 Whip the cream and carefully fold it into the mixture with a rubber spatula.
4 Briefly dunk the sponge fingers into the diluted syrup, arrange some of them around the sides
of a 20cm Charlotte tin, then scoop in the strawberry mousse. Cover with the remaining sponge
fingers and refrigerate for 4 hours.

5 In order to remove the Charlotte from the tin, briefly run the tin under hot water and flip the
cake on to a serving dish. Top with the remaining strawberries and dust with icing sugar.
 VARIATION
You can make the same recipe with very ripe peaches or apricots.
 Pear
Charlotte

Serves 6–8

Preparation time: 1 hour

Cooking time: 20–25 minutes

Refrigeration time: 6–8 hours

INGREDIENTS

8 gelatine leaves
30ml pear brandy
50ml whipping cream
24 sponge fingers
Raspberries, to decorate

For the pears

1 litre water
500g caster sugar
1.5kg pears, peeled, halved and cored

For the crème anglaise

½ vanilla pod
50ml milk
6 egg yolks
60g caster sugar

1 Prepare the pears: in a large saucepan, bring the measured water and caster sugar to the boil.
Gently simmer the pears in the syrup for 10 minutes over a low heat. Drain the pears and
preserve the syrup. Blend 150g of the pears into a purée and cut the rest into thin slices.

2 Prepare the crème anglaise. Soak the gelatine leaves in cold water. Drain the gelatine leaves,
then add them to the still warm crème anglaise.

3 Once the crème anglaise has cooled, add the pear brandy and pear purée. Whip the cream and
fold it into the mixture, stirring carefully.

4 Dunk the sponge fingers in the pear syrup and arrange some of them around the sides of a
20cm Charlotte tin. Scoop a layer of cream on top, add a layer of pear slices (set a few aside for
the decoration), then add another layer of cream. Repeat until the tin is filled, then finish with the
remaining sponge fingers. Cover the tin with clingfilm and refrigerate for 6–8 hours.

5 Quickly run the tin under hot water before flipping the Charlotte on to a serving dish. Top with
the rest of the sliced pears and a few raspberries.

TIP
When pears are not in season, you can use preserved pears instead.
 easy chocolate ÉCLAIRS

Makes about 12 éclairs (depending on the size of the piping nozzle)

Preparation time: 45 minutes

Cooking time: 35 minutes

Refrigeration time: 1 hour

 INGREDIENTS

Dried fruit and nuts, to decorate (optional)

FOR THE CHOCOLATE CREAM

500ml milk
6 egg yolks
100g caster sugar
40g plain flour
 300g dark chocolate, roughly chopped

FOR THE CHOUX PASTRY

60ml water
80ml whole milk
1 teaspoon fine sea salt
1 teaspoon caster sugar
55g butter
75g plain flour
2 eggs

FOR THE ICING

100g cooking chocolate
50g icing sugar
30g butter

1 Prepare the chocolate cream: in a small saucepan, bring the milk to the boil.
2 In a large bowl, whisk together the egg yolks and sugar.
3 Add the flour and whisk until the mixture has become smooth.
4 Carefully add the boiling milk to the mixture, stirring continuously.
5 Thicken the cream by warming it on very low heat. Remove it from the heat at the first sign of
boiling.
6 Add the chocolate to the still warm cream, in 3 or 4 handfuls.
7 Prepare the choux pastry: in a small saucepan, combine the measured water with the milk. Add
the salt, sugar and butter and bring to the boil, stirring continuously.
8 Add the flour all at once. Stir with a spatula until the dough becomes smooth and even.
9 Once the dough begins to separate from the sides of the saucepan, continue to stir for 2–3
minutes to cook it down.
10 Place the dough in a large bowl. Add the eggs, one at a time, mixing well after each one.
Continue to work the dough. Preheat the oven to 190°C (375°F), Gas Mark 5.
11 Place the choux pastry in a piping bag with a large, smooth nozzle. On a baking tray covered
in nonstick baking paper, pipe the dough into 12cm-long strips.
12 Bake the choux for 20 minutes, leaving the oven door slightly open after the first 7 minutes.
Place the éclairs on a wire rack to cool.
13 Prepare the icing: melt the chocolate over a bain-marie. Use a large bowl, as you will need to
dunk the éclairs into the icing.
14 Add the icing sugar to the melted chocolate and mix it in quickly.
15 Add the butter and stir with a spatula until it has melted and the mixture becomes smooth.
16 Make three holes on top of each éclair. You can use a small piping bag nozzle for this, if you
wish.
17 Place the chocolate cream in a piping bag with a smooth nozzle and fill the éclairs through
the holes. Do this carefully so as not to break the éclairs.
18 Scrape off any excess cream with a flat knife.
19 Dunk each éclair into the icing and let the excess drip off before plating. Sprinkle the éclairs
with dried fruits and nuts to decorate, if using. Refrigerate for 1 hour to let the icing set.
 Rum babas

Serves 6

Preparation time: 45 minutes

Dough resting time: 30 minutes

Cooking time: 25–30 minutes

INGREDIENTS

For the leavening

5g fresh yeast

For the baba dough

50g butter + extra for greasing
125g plain flour
A pinch of salt
120g caster sugar
2 eggs

For the syrup

250g caster sugar
500ml water
1 vanilla pod
100ml rum

to serve
Whipped cream
Golden sugar crystals

1 Prepare the leavening: dissolve the yeast in a bowl with 1 tablespoon warm water. Allow it to
rest.

2 Meanwhile, prepare the baba dough: melt the butter and allow it to cool. In a large bowl, sift in
the flour and add the salt, caster sugar and 1 egg. Stir with a wooden spoon. Add the leavening
and mix well. Add the remaining egg. Work the dough until it becomes soft and pliable. Pour in
the melted butter and mix well.

3 Grease 6 small baba tins. Fill each baba tin three-quarters full with the dough. Cover and let
them rise for 30 minutes in a warm place.

4 Preheat the oven to 200°C (400°F), Gas Mark 6. Bake the babas for 15–20 minutes.
5 Meanwhile, prepare the syrup: in a heavy-based saucepan, dissolve the caster sugar in the
measured water over a low heat. Split the vanilla pod in half lengthways and add it to the syrup,
bring to the boil and let it cook for a few moments before removing from the heat.

6 Remove the babas from their tins while still warm. Once they’ve cooled, dip them in the warm
syrup until bubbles stop coming out of them. Set the syrup aside and drain the babas on a wire
rack. Place them in individual serving bowls.

7 Just before serving, mix the rum with 100ml of the remaining syrup and drizzle the mixture
over the babas. Serve with whipped cream and decorate with golden sugar crystals.

VARIATION
Replace half the water in the syrup with orange juice and the rum with Grand Marnier®.
 SURPRISE
cakes
You don’t have to tackle complex, time-consuming recipes to impress your guests. A simple
cake made with a few tricks and turns will make just as good an impression once you cut into it!

Blueberry and cream cheese

zebra cake
Serves 8

Preparation time: 30 minutes

Cooking time: 40 minutes

120g lightly salted butter, melted + extra for greasing 210g plain flour + extra for dusting
4 large eggs, at room temperature
200g caster sugar
120ml whipping cream
5g (1 teaspoon) baking powder
250g blueberries
100g cream cheese

1 Preheat the oven to 170°C (340°F), Gas Mark 3. Grease and flour a 25cm round cake tin.
2 In a large bowl, whisk the eggs and sugar with an electric handheld mixer until the mixture
doubles in volume. Add the cream and mix well. Sift in the flour and baking powder and mix
again. Add the melted butter. The texture of the batter should be smooth and soft.

3 Blend the blueberries and pass them through a strainer to remove the skins. Mix half the batter
with the blueberry purée and the other half with the cream cheese.

4 Scoop 3 tablespoons of cream cheese batter into the centre of the baking tin. Allow it to
expand into an 8cm disc. Pour 3 tablespoons of the blueberry batter on top. Repeat until all the
ingredients have been used up.
5 Bake for 40 minutes. Halfway through the cooking time, cover the tin with aluminium foil to
keep the top of the cake from browning too much. Allow it to cool before removing it from the
tin.

TRICK OF THE TRADE

Make sure the batter spreads into round and even discs in the centre of the tin. If needed, tilt the tin to help the spread of the
batter.
 chocolate spread
surprise cake
Serves 8

Preparation time: 40 minutes

Cooking time: 65 minutes

180g lightly salted butter, melted + extra for greasing
315g plain flour + extra for dusting
6 large eggs, at room temperature
280g caster sugar
20g (5 level teaspoons) vanilla sugar
180ml whipping cream
1 teaspoon baking powder
150g Nutella®

1 Preheat the oven to 160°C (325°F), Gas Mark 3. Line a baking tray with nonstick baking
paper. Grease and flour a 26cm-long rectangular cake tin.

2 In a large bowl, use an electric handheld mixer to whisk the eggs and sugars. Add the cream
and mix well. Sift in the flour and baking powder and mix well. Mix in the melted butter. The
batter should be smooth and soft.
3 Mix half the batter with the Nutella®. Spread it evenly onto the baking tray, then smooth it out
with a spatula. Tap the tray to eliminate any air bubbles. Bake for 15 minutes. Allow it to cool,
then cut out some shapes with a pastry cutter. Increase the oven temperature to 170°C (340°F),
Gas Mark 3.

4 Pour a quarter of the vanilla batter into the tin. Line the shaped Nutella® cake pieces up along
the centre of the tin, making sure they stick to each other. Cover with the rest of the vanilla
batter, filling the tin by two-thirds. Smooth out the top.

5 Bake for 50 minutes. Let the cake cool before removing it from the tin.
 frangipane
galette des rois

Serves 6

Preparation time: 20 minutes

Refrigeration time: 30 minutes

Cooking time: 40 minutes

INGREDIENTS

600g all-butter puff pastry

1 egg
1 lucky charm

For the frangipane cream

80g butter, at room temperature
80g icing sugar
1 small egg
80g ground almonds

1 Prepare the frangipane cream: in a large bowl, whisk the butter, icing sugar and egg until
creamy, then add the ground almonds.

2 Line a baking tray with nonstick baking paper. Split the block of puff pastry in half and roll
out each section into a disc about 2.5mm thick. Place 1 of the pastry discs on to the baking tray.

3 Whisk the egg and brush some of it over the disc. Spread the frangipane cream on top and
place the lucky charm a few centimetres away from the edge. Place the other disc on top and
close up the edges. With a pointy knife, draw some decorative grooves on the dough without
piercing it. Refrigerate for 30 minutes.

4 Preheat the oven to 250°C (485°F), Gas Mark 9. Brush the pastry with the rest of the egg.
Place the tray in the oven and reduce the temperature to 200°C (400°F), Gas Mark 6, and bake
for 40 minutes. Serve warm.

TIP
Don’t use ready–rolled pastry, as it will be too thin for this recipe. You can find all-butter puff pastry blocks in the frozen or
refrigerated section of your local supermarket (if frozen, allow it to defrost overnight in the refrigerator). You can also buy it
fresh online.

VARIATION
Melt 100g chocolate with 50ml whipping cream and add it to the frangipane.
 Bordelaise
cake of kings

Makes 1 large brioche

Preparation time: 30 minutes

Dough resting time: 3 hours

Cooking time: 25 minutes

INGREDIENTS

40g lightly salted butter

20g fresh yeast
80ml warm milk
260g plain flour + extra for dusting
50g caster sugar
Zest of 1 unwaxed orange
½ teaspoon fine salt
1 egg + 1 egg yolk for glazing
150g crystallized fruit of your choice
Sugar crystals, for decorating

1 Melt the butter. Crumble the yeast into the warm milk and allow it to rest for 15 minutes.
Combine the flour, sugar, orange zest and salt in a large bowl. Whisk the whole egg, add it to the
bowl, then pour the melted butter into the mixture and stir it in quickly. Add the milk and mix
until the dough is even and elastic.

2 Knead the dough for 5 minutes on a floured work surface (adding more flour if the dough
sticks too much). Put it in a bowl, cover it with a clean tea towel and allow it to rise for 2 hours
in a warm place.

3 Once the dough has doubled in volume, knead it again quickly (it’s normal for it to deflate at
this point) and mix in the crystallized fruit (set some aside for the topping). Roll it into a ball,
place it on a tray lined with nonstick baking paper, make a large hole in the middle and carefully
stretch it out into the shape of a crown.

4 Add a few drops of cold water to the egg yolk and brush some of it onto the top of the brioche.
Let the dough rise again for 1 hour in a warm place. The dough will inflate and increase in
volume, which is why the hole in the crown should be quite large at first.

5 Preheat the oven to 170°C (340°C), Gas Mark 3. Brush more egg yolk onto the brioche and
sprinkle sugar crystals on top. Bake for 20–25 minutes, until the brioche is lightly golden. Top
with the remaining crystallized fruit and some more sugar crystals. Serve warm or cold.
 chocolate
praline log

Serves 8

Preparation time: 45 minutes

Cooking time: 10 minutes

Refrigeration time: 2½ hours

INGREDIENTS

60g ground praline

For the dacquoise

85g icing sugar
90g ground hazelnuts
3 egg whites
30g caster sugar

For the chocolate mousse

1 sheet of gelatine
200g dark chocolate
350ml very cold whipping cream

For the praline mousse

170g praline chocolate
30g lightly salted butter
200ml very cold whipping cream
2 tablespoons ground praline
1 Preheat the oven to 180°C (350°F), Gas Mark 4. Prepare the dacquoise: sift together the icing
sugar and ground hazelnuts. Whip the egg whites into stiff peaks. Add the caster sugar and
continue to whip. Carefully fold the egg whites into the hazelnut mixture.

2 Using a piping bag with a smooth nozzle, pipe a 30cm-long strip of dough (or the length of a
yule log tin) onto a baking tray covered in nonstick baking paper. Bake for 10 minutes, then
allow to cool.

3 Prepare the chocolate mousse: soak the gelatine in a bowl of cold water. Melt the chocolate
over a bain-marie. Heat 50ml of the whipping cream, remove it from the heat and add the drained
gelatine. Add the cream to the chocolate and mix well. Whip the remaining cream and carefully
fold it into the chocolate.

4 Fill the bottom of a yule log tin with chocolate mousse and sprinkle with half the ground
praline. Refrigerate for 30 minutes.

5 Prepare the praline mousse: melt the praline chocolate over a bain-marie and add the butter.
Whip the cream and carefully fold it into the melted mixture. Scoop this over the chocolate
mousse and cover it with the dacquoise. Refrigerate for 2 hours. To serve, turn out the chocolate
praline log so that the dacquoise is on the bottom and sprinkle the top with ground pralines.
 Mixed berry
MILLEFEUILLE

Serves 6

Preparation time: 35 minutes (not counting the puff pastry)

Cooking time: 40 minutes

 INGREDIENTS

400g all-butter puff pastry, fresh or frozen

30g icing sugar + extra to decorate
500g mixed berries of your choice
250ml very cold whipping cream
100g mixed berry jam

FOR THE CRÈME PÂTISSIÈRE

3 egg yolks
50g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
 35g plain flour
250ml milk

1 Prepare the crème pâtissière: in a large bowl, whisk the egg yolks with the sugars, then
incorporate the flour. Bring the milk to the boil, then pour it over the mixture, stirring
continuously.
2 Pour the crème pâtissière into a saucepan and thicken it by cooking it over a low heat and
whisking continuously for about 5 minutes. Remove it from the heat and pour it into a large
bowl.
3 Preheat the oven to 210°C (410°F), Gas Mark 6. Roll the puff pastry out into a large 3mm-
thick rectangle. Place it on a baking tray.
4 Bake for 10 minutes, then reduce the temperature to 180°C (350°F), Gas Mark 4, and dust the
top of the pastry with icing sugar. Place a sheet of nonstick baking paper on top, then a second
baking tray in order to prevent the pastry from puffing up. Bake for another 20–25 minutes.
5 Remove the pastry from the oven and allow it to cool. Cut out a cardboard rectangle and use it
as a guide to trace and cut 3 rectangles from the pastry with a bread knife.
6 Sort the mixed berries, reserving a handful to decorate.
7 Whip the cream.
8 Carefully fold the whipped cream into the crème pâtissière. Refrigerate until you’re ready to
serve.
9 Assemble the millefeuille just before serving: place a pastry rectangle on a serving dish,
spread the jam on top, then cover it with half the crème pâtissière. Place half the berries on top in
neat rows.
10 Repeat this step, then top with the last pastry rectangle.
11 Decorate with icing sugar and the reserved fruit. (You could also serve this with a mixed
berry coulis.) Serve immediately.
 Prune
trifle cake

Serves 6–8

Preparation time: 30 minutes

Maceration time: 2 hours

Cooking time: 5 minutes

Refrigeration time: 6 hours

INGREDIENTS

250ml perfumed tea, preferably Earl Grey

300g soft Agen prunes, stoned
30ml Cognac or Armagnac
20 sponge fingers
Orange zest, to decorate

For the crème pâtissière

70g caster sugar
4 egg yolks
50g plain flour
350ml milk

1 Prepare the tea. Macerate the prunes in the tea and liqueur for 2 hours.
2 Prepare the crème pâtissière: in a large bowl, whisk the caster sugar and egg yolks until the
mixture becomes pale in colour. Quickly add the flour. Bring the milk to the boil in a heavy-
based saucepan and carefully pour it over the mixture, whisking until smooth. Pour the mixture
into the saucepan and allow it to thicken over a low heat, stirring constantly with a wooden
spoon. Remove from the heat at the first sign of bubbles and pour it into a large bowl. Allow to
cool.

3 Drain the prunes and pour the tea into a bowl. Dip a quarter of the sponge fingers in the tea,
one at a time, then arrange them along the bottom of a 22cm-long rectangular cake tin (or
individual tins). Add a third of the crème pâtissière and a third of the prunes. Repeat twice,
ending with a layer of sponge fingers.

4 Cover the trifle cake in clingfilm and refrigerate for 6 hours. Remove from the tin and decorate
with orange zest before serving.

VARIATION
This recipe is also very good with dried apricots and Amaretto.
Savarin with mixed berries
and Chantilly cream

Serves 4–6

Preparation time: 25 minutes

Dough resting time: 30 minutes

Cooking time: 20–25 minutes

INGREDIENTS

15g fresh yeast

160g plain flour
½ teaspoon vanilla extract
1 tablespoon acacia honey
1 teaspoon salt
Zest of ¼ unwaxed lemon
5 eggs
60g butter, at room temperature + extra for greasing

For the syrup

150g caster sugar
150ml water
1 vanilla pod
100ml rum

For the CHANTILLY cream

250ml very cold whipping cream
15g icing sugar
7.5g (1 heaped teaspoon) vanilla sugar
 For the decoration
200g strawberries, hulled + a few extra, sliced
20g caster sugar
2 tablespoons lemon juice
250g raspberries
125g redcurrants
Icing sugar

1 Crumble the yeast into a bowl. Add the flour, vanilla extract, honey, salt, lemon zest and 1
egg. Mix with a wooden spoon, then add the remaining eggs, one by one. Work the dough until it
separates from the sides of the bowl. Mix in the butter and work it again, until the dough
separates from the sides and becomes pliable, smooth and shiny. Grease a 20–22cm savarin tin
or ring cake mould. Pour the dough into the tin and allow it to rise for 30 minutes in a warm
place.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. Bake the savarin for 20–25 minutes. Remove
the savarin from the tin and allow it to cool on a wire rack. Place it in a deep serving dish.

3 Prepare the syrup: split the vanilla pod in half lengthways and scrape out the seeds. Bring the
measured water and sugar to the boil in a saucepan with the vanilla pod and its seeds. Boil for 2
minutes. When the syrup has cooled a bit, pour it over the savarin. Allow it to cool, then drizzle
the rum on top.

4 Prepare the Chantilly cream: whisk the cream, adding the sugars halfway through.
5 Prepare the decoration: blend the strawberries with the caster sugar and lemon juice, then add
a little cold water to obtain the consistency of a coulis.

6 Just before serving, pile the Chantilly cream in the middle of the savarin and top with the
raspberries, redcurrants and reserved strawberries. Drizzle with the strawberry coulis or serve it
on the side.
 raspberry
Pavlova

Serves 4

Preparation time: 20 minutes

Cooking time: 1 hour

INGREDIENTS

400g raspberries, chilled

Mint leaves, to decorate

FOR THE MERINGUE

3 egg whites
A pinch of salt
120g caster sugar
1 teaspoon cornflour
1 teaspoon raspberry vinegar

1 Preheat the oven to 150°C (300°F), Gas Mark 2. Line a baking tray with nonstick baking
paper. Prepare the meringue: whip the egg whites into very stiff peaks with the salt, until they
stick to the whisk. Add the sugar, cornflour and raspberry vinegar. Whip for another 30 seconds.

2 Using a brush, slightly moisten the nonstick baking paper with water. Scoop the egg whites on
to the nonstick baking paper in 4–5cm discs. Make a hollow in the middle of each disc with the
back of a wet spoon. Bake for 1 hour.

3 Remove the meringues from the oven and let them cool slightly. Turn them over, carefully
peel off the nonstick baking paper and let them cool completely.

4 Just before serving, place the fresh raspberries in the meringue hollows and decorate with mint
leaves.
 Mont-Blanc

Serves 4

Preparation time: 1 hour

Cooking time: 1 hour

INGREDIENTS

For the meringue

2 egg whites
120g caster sugar

For the chestnut cream

40g butter, at room temperature
200g chestnut cream
150g plain chestnut purée
50ml rum

For the chantilly cream

200ml very cold whipping cream
7.5g (1 heaped teaspoon) vanilla sugar

For the decoration

Marrons glacés, roughly chopped
Icing sugar

1 Preheat the oven to 100°C (215°F), Gas Mark ¼. Line a baking tray with nonstick baking
paper. Prepare the meringue: in a large bowl, whip the egg whites into stiff peaks, gradually
adding the caster sugar halfway through. Whip until the egg whites become firm and velvety.
Place the meringue in a piping bag with a 1cm nozzle.

2 Pipe four 8cm meringue disks on to the nonstick baking paper, piping in a spiral from the
outside in. Bake for 1 hour, leaving the door slightly ajar if possible.
3 Prepare the chestnut cream: whisk the butter with the cream in a bowl, then add the chestnut
purée and the rum, whisking until the mixture becomes smooth. Place it in a piping bag with a
small, smooth nozzle.

4 Prepare the Chantilly cream: whip the cold cream, adding the vanilla sugar halfway through.
5 Remove the meringues from the paper. Place a dollop of Chantilly cream on top of each
meringue and pipe the chestnut cream on top in spirals. Scatter with the chopped marrons glacés
and dust the top with icing sugar.

VARIATION
Use chestnut liqueur instead of rum.
 Raspberry
soufflé

Serves 4

Preparation time: 20 minutes

Macerating time: 10 minutes

Cooking time: 35 minutes

INGREDIENTS

Butter, for greasing

230g caster sugar + extra for dusting
180g raspberries
4 eggs + 2 egg whites
500ml milk
60g plain flour
A pinch of salt

1 Grease a 20cm Charlotte tin (or 4 individual ramekins) and dust with sugar. Place the tin or
ramekins in the refrigerator.

2 Combine the raspberries with 20g of the caster sugar in a container and let them macerate in
the refrigerator for 10 minutes. Separate the egg whites from the egg yolks.

3 Bring the milk to the boil in a saucepan. In a large bowl, whisk the egg yolks with 150g of the
sugar until the mixture becomes pale in colour. Add the flour, mix well, then pour in the boiling
milk while continuing to whisk. Pour this mixture back into the saucepan and cook over a
medium heat, stirring, for 4–5 minutes. Remove the cream from the heat and add the raspberries.
4 Preheat the oven to 200°C (400°F), Gas Mark 6. Whip the egg whites into stiff peaks with the
salt. Once they begin to hold, pour in the remaining sugar all at once and continue to whisk for
another 2 minutes to obtain a thick meringue. Carefully fold this into the cream with a spatula.

5 Fill the tin (or ramekins) three-quarters full. Bake the soufflés for 30 minutes without opening
the door. Serve immediately.

VARIATION
You can substitute raspberries with strawberries. Since these are more delicate to cook with, pick
ones that are slightly firm and especially fragrant.
 Grand Marnier®
soufflé

Serves 6

Preparation time: 15 minutes

Cooking time: 12 minutes

INGREDIENTS

70g butter + extra for greasing

250ml milk
50g plain flour
3 eggs
30ml Grand Marnier®
60g caster sugar + extra for dusting
7.5g (1 heaped teaspoon) vanilla sugar
Icing sugar, for dusting

1 Melt the butter in a large saucepan. Bring the milk to the boil in a second saucepan. Once the
butter starts to froth, add the flour. Whisk well, then add the boiling milk all at once. Bring to the
boil, then lower the heat and cook for 5 minutes, stirring continuously, in order to cook down the
mixture.

2 Separate the egg whites from the yolks. Away from the heat, add the egg yolks to the previous
mixture, along with the liqueur.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease individual ramekins and dust with
caster sugar.

4 Whisk the egg whites into soft peaks, gradually adding the sugars halfway through. Continue
to whisk until the mixture has become satiny. Carefully fold the egg white mixture into the
previous mixture with a rubber spatula. Pour the batter into the ramekins and bake for 12
minutes. Serve immediately, dusted with icing sugar.

Variation
You can also use a buttered, dusted 18cm soufflé dish for this recipe. If you choose to do so, the
baking time will be 20 minutes.
 Chocolate
SOUFFLÉ

Serves 6

Preparation time: 20 minutes

Cooking time: 30 minutes

 INGREDIENTS

150g dark chocolate (70 per cent cocoa solids)

5 eggs
15g cornflour
25g butter, for greasing
A pinch of salt
50g caster sugar
1 tablespoon cocoa powder
1 Break the chocolate into small pieces.
2 Separate the egg whites from the egg yolks.
3 Put the chocolate in a saucepan and place it over a bain-marie that isn’t too hot. Melt the
chocolate slowly, stirring occasionally.
4 Remove the melted chocolate from the bain-marie. Allow it to cool and add the egg yolks, one
by one, mixing well after each one.
5 Dust the surface with cornflour and mix it in quickly.
6 Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a large soufflé tin.
7 Whip the egg whites into very stiff peaks with a pinch of salt, adding the sugar halfway
through. Whip until the mixture has become satiny.
8 Take 2 tablespoons of the egg white mixture and mix them vigorously into the chocolate
cream to lighten it.
9 Carefully fold the rest of the egg white mixture into the chocolate, lightly scooping along the
sides from the bottom up.
10 Pour the mixture into the tin and bake for 25 minutes. Ensure the soufflé is cooked by
piercing it with a knife: the knife should come out barely moist.
11 Lightly dust the surface of the soufflé with cocoa powder and serve immediately.
 Biscuits
& small cakes
Pistachio, honey and almond cakes
Double chocolate muffins
Blueberry and lemon muffins
Chocolate and orange biscuits
SNACK TIME
Dried fruit mendiants
Raspberry and pistachio financiers
Madeleines
CUPCAKES STEP-BY-STEP
Coconut macaroons
Canelés
Visitandine cakes
Langue de chat biscuits
Colourful mini meringues
Mini orange and almond cakes
Mini walnut delights
Almond tuiles
HOT SNACKTIME DRINKS
Cigarette biscuits
Shortbread biscuits
Rum and currant biscuits
Lemon biscuits
French butter biscuits
CHOCOLATE MACARONS STEP-BY-STEP
Jam biscuits
Breton biscuits
Chocolate chip cookies
VITAMIN JUICES AND SMOOTHIES
Palmiers
Almond gazelle horns
Apple turnovers
Raisin rolls
Sweet buns
KNOW YOUR SPICES, HERBS AND FLOWERS!
Soft brioche buns
Buttermilk scones
DARK CHOCOLATE TRUFFLES STEP-BY-STEP
Chocolate caramels
Pain perdu
Scotch pancakes
THE TOP 8 LIGHT RECIPES
Cinnamon and apple fritters
Nuns’ puffs
Churros
Waffles with icing sugar
Bugnes
 Pistachio, honey
and almond cakes

Makes 8–10 small cakes

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS

50g salted butter + extra for greasing

A blend of 75g wholemeal flour and 75g plain flour (or 150g chestnut flour) + extra for dusting
50g shelled pistachios
2 eggs
50g golden caster sugar
100ml fermented milk (or liquid yogurt)
2 teaspoons baking powder
2 tablespoons liquid chestnut honey
A pinch of salt
50g ground almonds
Flaked almonds, to decorate

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease some mini cake tins and dust them
with flour (unless the tins are silicone). In a small saucepan, melt the salted butter over a medium
heat. Using a food processor, grind the pistachios into a powder.

2 In a large bowl, whisk the eggs with the golden caster sugar, melted butter and fermented
milk. Sift in the flour and baking powder and continue to whisk.

3 Pour in the chestnut honey and add the salt, ground almonds and ground pistachios. Mix
together energetically.

4 Pour the batter into the tins, decorate with flaked almonds and bake for 20 minutes.
 Double chocolate
muffins

Makes 8–10 muffins

Preparation time: 10 minutes

Cooking time: 12 minutes

INGREDIENTS

85g butter, at room temperature

125g caster sugar
1 egg
170ml milk
200g plain flour
1 tablespoon cocoa powder
5g (1 teaspoon) baking powder
A pinch of salt
100g dark chocolate chips (or roughly chopped dark chocolate)

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a muffin tin with paper baking cases. In
a large bowl, whisk the butter and caster sugar until the mixture becomes pale in colour. Add the
egg and milk.

2 Sift the flour with the cocoa powder and baking powder and add the salt. Add the dry
ingredients to the wet mixture along with the chocolate chips.

3 Pour the batter into the cupcake cases and bake for 12 minutes. Serve warm.
 Blueberry and lemon
muffins

Makes 10–12 muffins

Preparation time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

260g plain flour

11g (2½ teaspoons) baking powder
½ teaspoon bicarbonate of soda (optional)
A pinch of salt
200ml milk
2 eggs
120g caster sugar
125g butter, melted + 40g for greasing
1 teaspoon vanilla extract
Zest of 1 unwaxed lemon, finely grated
150g blueberries

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a muffin tin with paper baking cases. In
a large bowl, combine the flour, baking powder, bicarbonate of soda (if using) and the salt. Mix
well. Warm up the milk.

2 In another large bowl, whisk the eggs with the caster sugar until the mixture becomes pale in
colour, then add the melted butter, vanilla extract and lemon zest. Pour into the flour mixture and
stir the batter without overworking it, while gradually adding the warm milk. Carefully fold in
the blueberries.

3 Divide the mixture between the baking cases and bake for about 20 minutes, monitoring
carefully: the muffins should be puffy and golden.
 Chocolate and orange
biscuits

Makes 50 biscuits

Preparation time: 15 minutes

Cooking time: 10–15 minutes per batch

INGREDIENTS

170g plain flour

½ teaspoon baking powder
85g butter, at room temperature
85g icing sugar
1 egg + 1 egg white
Zest of ¼ unwaxed orange
85g dark chocolate (70 per cent coca solids), roughly chopped

1 Preheat the oven to 190°C (375°F), Gas Mark 5. Line a baking tray with nonstick baking
paper. Sift the flour with the baking powder.

2 In a large bowl, whip the butter with the icing sugar until creamy. Add the egg, egg white and
the orange zest, then the sifted flour.

3 Melt the chocolate in a saucepan over a bain-marie. Add it to the batter and mix well. Pour the
mixture into a piping bag with a no. 10 piping nozzle. Pipe dollops of batter on to the baking
tray. Bake for 10–15 minutes. Allow the biscuits to cool on a wire rack.
 Snack TIME
Whether it’s the weekend, Wednesday afternoon or a holiday, it’s always a good time to prepare
a snack with the kids and spend some time together at the kitchen table. Love of food and family
are what make these moments so special!

Chocolate
crêpes
Serves 6 children

Preparation time: 10 minutes

Cooking time: 20–30 minutes

Resting time: 1 hour

250g plain flour
50g cocoa powder
500ml milk
3 eggs
3 tablespoons vegetable oil
20g caster sugar
100g dark chocolate

1 Combine the flour and cocoa powder in a large bowl. Make a well in the centre and gradually
pour in the milk. Fold in the flour using a spatula, ensuring there are no lumps. Whisk the eggs,
add them to the bowl and mix well, then incorporate the oil and sugar. Let the batter rest for at
least 1 hour.

2 Melt the chocolate over a bain-marie. Cook the crêpes for a few minutes on each side in a very
hot nonstick frying pan. Serve with the melted chocolate.
 Pain perdu
FRIES
Serves 4 children

Preparation time: 15 minutes

Cooking time: 2 minutes

5 slices of stale farmhouse-style bread
2 eggs
200ml milk
3 tablespoons caster sugar
Butter

1 Cut the bread into large strips. In a bowl, combine the eggs, milk and 2 tablespoons of the
sugar.

2 Melt a piece of butter in a large frying pan. Dip the bread strips in the egg mixture, then place
them in the frothy butter. Let them brown lightly on each side.

3 Place the fries on a plate and dust them with the remaining sugar.

Chocolate
 hazelnut spread
Makes 1 jar

Preparation time: 20 minutes

Cooking time: 5 minutes

200g dark chocolate, broken into pieces
125g lightly salted butter, cut into pieces
50g chopped hazelnuts
400g sweet condensed milk
3 tablespoons hazelnut paste
2 teaspoons hazelnut oil

1 Melt the chocolate and butter pieces over a bain-marie.

2 In a large bowl, combine the condensed milk with the hazelnut paste and hazelnut oil. Add the
melted chocolate and butter mixture, then the chopped hazelnuts. Mix well to obtain a smooth
and shiny paste.

3 Pour the chocolate hazelnut spread into a jar. Let the mixture cool before closing the jar.

IN DEFENCE
of fruit
If your kid struggles to get through the day without sweets, try making them a fun, fruit-
based snack instead.

Fruit skewers: vary the ingredients based on your child’s preference or on the season.
Serve them with chocolate sauce, homemade Chantilly cream and Bob’s your uncle!

Watermelon pizza: cut a thick disc of watermelon to form the pizza base and serve it on a
plate topped with banana slices, blueberries, strawberry pieces or shaved coconut. Slice it
and serve!
 Dried fruit
mendiants

Makes 20 mendiants

Preparation time: 10 minutes

Cooking time: 5 minutes

INGREDIENTS

200g dark chocolate (or milk chocolate), broken into pieces

20 toasted hazelnuts (or almonds or pecans)
20 unsalted pistachios
20 large raisins
10 sticks of crystallized orange peel, cut in half

1 Line a baking tray with nonstick baking paper. Melt the chocolate over a bain-marie. Use a
spatula to stir until smooth (it should remain liquid).

2 Spoon out 5 small dollops of chocolate on to the nonstick baking paper. Pat down each dollop
with the back of the spoon.

3 Place 1 hazelnut, 1 pistachio, 1 raisin and 1 piece of crystallized orange peel on top of each
dollop of chocolate. Repeat until all the ingredients have been used up. Let the mendiants cool
down in a cool place (about 18°C/64°F) before removing them from the baking paper with a
spatula.

TIP
Your mendiants will come out crispy and shiny if you use a cooking thermometer: the temperature of the melted chocolate should
be about 50°C (122°F). Allow it to cool to 29°C (84°F) over a cold bain-marie before heating it again to 31°C (88°F). Then spoon
out the mixture.
 Raspberry and pistachio
financiers

Makes 15 financiers

Preparation time: 15 minutes

Cooking time: 15–20 minutes

INGREDIENTS

100g butter + extra for greasing

50g plain flour
50g ground almonds
150g caster sugar
1 teaspoon vanilla powder
A pinch of salt
4 egg whites
80g chopped pistachios
140g raspberries

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease the cups of a financier tin.
2 Melt the butter in a saucepan. Sift in the flour, then add the ground almonds, sugar, vanilla
powder and salt. Add the egg whites and whisk well. Add the melted butter and chopped
pistachios. Divide the batter between the cups of the financier tin, filling them three-quarters full.

3 Top the financiers with the raspberries and press them down lightly so that they sink into the
batter. Bake for 15–20 minutes. Remove them from the tin and let them cool on a wire rack.
 Madeleines

Makes 12 madeleines

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

100g butter + extra for greasing

100g plain flour
5g (1 teaspoon) baking powder
2 eggs
120g caster sugar
1 teaspoon grated zest from an unwaxed lemon

1 Preheat the oven to 220°C (425°F), Gas Mark 7. Lightly grease a madeleine tray. Sift together
the flour and baking powder. Melt the butter in a small saucepan, then allow it to cool.

2 In a large mixing bowl, whisk the eggs with the caster sugar for 5 minutes until frothy.
Gradually add the flour mixture, then the melted butter and lemon zest, stirring continuously.

3 Divide the batter between the cups of the madeleine tray, filling them two-thirds full. Bake for
5 minutes, then reduce the temperature to 200°C (400°F), Gas Mark 6, and bake for another 10
minutes. Remove the madeleines from the tray while still warm and let them cool.

Variation
Replace the lemon zest with 1 tablespoon orange blossom water.
 CUPCAKES

Makes 12 cupcakes

Preparation time: 30 minutes

Cooking time: 20 minutes

 INGREDIENTS

150g butter, at room temperature

150g caster sugar
2 eggs
220g plain flour
5g (1 teaspoon) baking powder
2 pinches of salt
150ml milk
 FOR THE ICING
120g butter, at room temperature
1 teaspoon vanilla extract
150g icing sugar
A few drops of food colouring (optional)

FOR THE DECORATION

Sweets or edible flowers

1 Preheat the oven to 180°C (350°F), Gas Mark 4. In a large bowl, whisk the butter, caster sugar
and eggs with an electric handheld mixer for about 3 minutes.
2 Sift together the flour, baking powder and salt.
3 Add this mixture to the large bowl in 2 stages, alternating with the milk, while stirring
continuously.
4 Line 2 cupcake tins with paper baking cases.
5 Fill the paper baking cases three-quarters full with batter.
6 Bake for 20 minutes. A cocktail stick stuck into the middle of a cupcake should come out
clean. Let the cupcakes cool on a wire rack.
7 Prepare the icing: whip the butter with the vanilla extract using an electric handheld mixer on
medium speed until the mixture becomes creamy.
8 Gradually add the icing sugar and continue to whisk for about 3 minutes, until the icing is
satiny.
9 Add the food colouring, if using: count out 10 drops for a pastel colour. Use the icing right
away or refrigerate it, then leave it out at room temperature for 30 minutes and whip it again
right before using it.
10 Ice the cupcakes with a butter knife or a piping bag.
11 Decorate with sweets or edible flowers as you wish.
 coconut
macaroons

Makes 20 macaroons

Preparation time: 20 minutes

Cooking time: 10 minutes

INGREDIENTS

300g caster sugar

A pinch of salt
5 egg whites
250g shredded coconut
1 level teaspoon vanilla powder

1 Preheat the oven to 250°C (485°F), Gas Mark 9. Line a baking tray with nonstick baking
paper.

2 Place a large bowl over a bain-marie over a low heat. Pour in the caster sugar, salt and the egg
whites.

3 Whisk continuously until the sugar has dissolved and the mixture is warm. Pour in the
shredded coconut and vanilla powder and mix well. Remove from the heat.

4 With a small spoon, scoop out the batter on to the baking tray and shape it into small mounds.
Alternatively, transfer the mixture into a piping bag with a fluted piping nozzle and pipe dollops
of the mixture on to the baking tray. Space the macaroons evenly on the tray, leaving plenty of
space between them. Bake for about 10 minutes.

5 Remove the macaroons from the oven and let them cool before peeling them away from the
baking paper.
 Canelés

Makes 12 canelés

Preparation time: 25 minutes

Cooking time: 50 minutes

Infusion time: 15 minutes

INGREDIENTS

1 vanilla pod
50ml milk
50g butter + extra for greasing
2 eggs + 2 egg yolks
250g icing sugar
1 tablespoon aged rum (or orange blossom water)
100g plain flour

1 Split the vanilla pod in half lengthways and scrape out the seeds. Bring the milk to the boil in a
saucepan with the vanilla pod and its seeds. Remove it from the heat and allow it to sit and
infuse, covered, for 15 minutes.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. Generously grease the cups of a canelé tray.
Melt the butter. Combine the eggs and egg yolks with the icing sugar and whisk until the mixture
becomes pale in colour. Add the melted butter and the rum. Incorporate the flour and then thin
out the mixture with the vanilla-infused milk.

3 Fill the cups of the canelé tray three-quarters full. Bake for 45 minutes. Remove the canelés
from the tray as soon as they’re out of the oven. Serve cold.
 TIP
Enjoy these little Bordeaux cakes as soon as you can: they’re best eaten on the day they’re made.
 Visitandine
cakes

Makes 40 cakes

Preparation time: 20 minutes

Refrigeration time: 1 hour

Cooking time: 8–10 minutes per batch

INGREDIENTS

40g plain flour

185g butter + extra for greasing
125g caster sugar
125g ground almonds
4 egg whites

1 Sift the flour. Melt the butter slowly over a bain-marie or in the microwave. Combine the
sugar and ground almonds. Add the flour, then gradually fold in 3 of the egg whites and mix
well. Add the melted butter when it’s barely warm. In a separate bowl, whip the last egg white
into soft peaks and carefully fold it into the mixture.

2 Grease some small barquette or oval baking moulds. Pour the mixture into the moulds, filling
each two-thirds full. Refrigerate for at least 1 hour.

3 Preheat the oven to 220°C (425°F), Gas Mark 7. Bake the visitandine cakes for 8–10 minutes.
They should be golden on the outside and moist on the inside. Remove them from their tins
while still warm.
 TIP
You may need to cook this recipe in several batches, depending on the size of your oven and the number of baking tins you use.
To remove the cakes easily from the tins, lightly tap the tins on the table before flipping them.
 Langue de chat
biscuits

Makes 45 biscuits

Preparation time: 20 minutes

Cooking time: 4–5 minutes per batch

INGREDIENTS

125g butter, at room temperature

7.5g (1 heaped teaspoon) vanilla sugar
75–100g caster sugar, according to taste
2 eggs
125g plain flour

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Line a baking tray with nonstick baking
paper.

2 In a large bowl, combine the butter and sugars and mix well with a wooden spoon. Add the
eggs, one at a time. Sift the flour, pour it into the mixture all at once and mix well.

3 Place the batter in a piping bag with a 6mm piping nozzle and pipe 5cm strips of batter onto
the nonstick paper, leaving a gap of 2cm between each strip.

4 The langues de chats won’t fit on a single baking tray. Bake each batch for 4–5 minutes. Once
the biscuits have cooled, keep them in a sealed container.
 colourful
mini meringues

Makes 30 mini meringues

Preparation time: 30 minutes

Cooking time: 1½ hours

INGREDIENTS

3 egg whites
A pinch of salt
100g caster sugar
120g icing sugar
Food colouring
Essential oils (orange, lemon) or extracts (bitter almond, coffee, vanilla)

1 Preheat the oven to 100°C (215°F), Gas Mark ¼. Line a baking tray with nonstick baking
paper. In a large bowl, use an electric handheld mixer to whisk the egg whites into stiff peaks
with the salt. Add the caster sugar all at once and continue to whisk on a low speed for a few
moments. Slowly add the icing sugar. The meringue should be dense and shiny.

2 Divide the meringue between several bowls. Use food colouring and extracts to colour and
flavour each portion according to your fancy.

3 Transfer the coloured meringue mixtures into piping bags with fluted nozzles. Pipe pretty
rosettes onto the baking tray, leaving plenty of room between them.

4 Dry out the meringues in the oven for 1½ hours until they are firm and dry to the touch. Let
them cool on a wire rack.
 mini orange and Almond
cakes

Makes 10–12 cakes

Preparation time: 20 minutes

Cooking time: 20–22 minutes

INGREDIENTS

2 unwaxed oranges
4 eggs
A pinch of salt
200g caster sugar
200g ground almonds
40g plain flour
Butter for greasing
6 tablespoons orange marmalade
50g almonds

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease 10–12 small oval moulds. Grate the
zest of 1 orange. Juice both oranges. Separate the egg whites from the yolks. Whip the egg
whites into stiff peaks with the salt.

2 In a large bowl, whisk the egg yolks and caster sugar until the mixture becomes pale in colour.
Add the ground almonds, orange juice and zest. Incorporate the flour, then fold in the egg whites
with a rubber spatula.

3 Pour the batter into the moulds and bake for 10 minutes, then reduce the temperature to 160°C
(325°F), Gas Mark 3, and bake for another 10–12 minutes. Allow the cakes to cool, remove them
from their moulds and spread the marmalade on top. Decorate with the almonds.
 Mini walnut
delights

Makes 8–10 cakes

Preparation time: 20 minutes

Cooking time: 20–22 minutes

INGREDIENTS

Butter, for greasing

120g walnuts
3 eggs
130g caster sugar
75g cornflour

For the icing

80g icing sugar
1 tablespoon water
1 teaspoon freeze-dried instant coffee

1 Preheat the oven to 180°C (350°F), Gas Mark 4, and liberally grease some small cake tins. Set
20g of walnuts aside for the decoration and roughly chop the rest in a food processor.

2 Separate the egg whites from the egg yolks. Use an electric handheld mixer to whisk together
the egg yolks and sugar until the mixture becomes pale in colour. Add the cornflour and chopped
walnuts and mix well with a wooden spoon.

3 Whip the egg whites into stiff peaks. Take 2 tablespoons of the egg whites and mix them
vigorously into the walnut batter to lighten it. Fold in the rest of the egg whites carefully, to
avoid deflating them.

4 Pour the mixture into the tins. Bake in the middle of the oven for 10 minutes, then reduce the
temperature to 150°C (300°F), Gas Mark 2. Continue to bake for another 10–12 minutes. Ensure
the cakes are cooked by piercing one with a sharp knife: the blade should come out dry. Let the
cakes rest for 5 minutes before removing them from their tins. Allow them to cool on a wire
rack.

5 Prepare the icing: mix the icing sugar with the measured water, add the instant coffee and mix
well until you get a thick but runny paste. Spread it over the cakes with a rubber spatula.
Decorate the tops with the whole walnuts.
 Almond
tuiles

Makes 25 tuiles

Preparation time: 20 minutes

Cooking time: 4 minutes per batch

INGREDIENTS

75g butter
100g caster sugar
3.5g (1 level teaspoon) vanilla sugar
75g plain flour
2 eggs
A pinch of salt
75g flaked almonds

1 Preheat the oven to 200°C (400°F), Gas Mark 6. Line a baking tray with nonstick baking
paper. Melt the butter.

2 In a large bowl, combine the sugars and sift in the flour. Add the eggs (one at a time) and salt,
and mix with a wooden spoon. Incorporate the melted butter and flaked almonds (mix them in
gently so as not to break them).

3 Use a little spoon to scoop small dollops of batter onto the baking paper, leaving plenty of
space between them. Spread each dollop lightly with the back of a wet fork, dipping it in cold
water between each one. Bake for about 4 minutes.

4 Remove the baking tray from the oven and, using a palette knife, quickly lift the biscuits from
the tray while they’re still soft. Place 3 or 4 of them at a time on a rolling pin (or empty bottle).
Once they’ve hardened, remove them from the rolling pin and place them in a sealable container.
 TIP
Bake these biscuits in small batches to facilitate the moulding on the rolling pin, as they are very fragile.
 HOT SNACKTIME
drinks
No snack worth its salt would be complete without a hot beverage. Some like to opt for an old-
fashioned hot chocolate that harks back to their childhood, while others prefer tea or coffee.
 Old fashioned
hot chocolate
Makes 4 cups

Preparation time: 5 minutes

Cooking time: 5 minutes

600ml milk
50g caster sugar
125g dark chocolate (70 per cent cocoa solids), broken into pieces
25g cocoa powder

Bring the milk and sugar to the boil. Add the chocolate and cocoa powder to the boiling milk,
whisking vigorously. Remove from the heat and blend for 3 minutes with a handheld blender.
Serve immediately.

A little something extra: sprinkle some ground cinnamon on top for a hint of spice.
 Nougat Ricoré
coffee
Makes 1 cup

Preparation time: 5 minutes

Cooking time: 5 minutes

20g nougat, finely diced
250ml milk
2 tablespoons Ricoré® coffee

In a small saucepan, heat the nougat and milk over a low heat. Use a handheld blender to blend
the mixture until it becomes frothy. Place the Ricoré® in a cup, then pour the hot milk and
nougat on top. Mix well and serve.
 Matcha tea
with soy milk
Makes 1 cup

Preparation time: 5 minutes

Cooking time: 5 minutes

250ml soy milk
2 tablespoons matcha tea + extra for dusting
1 tablespoon agave syrup
100ml very cold whipping cream

Heat the soy milk in a saucepan, then add the matcha and agave syrup. Blend with a handheld
blender until the mixture becomes frothy. Whip the cream into stiff peaks. Pour the hot tea into a
cup, top with a dollop of whipped cream and dust with tea powder.
 Affogato
Makes 1 cup

Preparation time: 2 minutes

Cooking time: 5 minutes

1 scoop of vanilla ice cream
200ml hot, strong espresso

Scoop the ice cream into the bottom of a cup. Prepare the coffee, then pour it on top of the ice
cream. Serve immediately.
 IN DEFENCE OF
herbal infusions
We know them as detox teas or hydrating teas, but they can be delicious in their own right!
Here are some combinations to try for your next cup:

• 2 tablespoons white tea + 1 tablespoon coconut shavings + 2 tablespoons coconut sugar

• 1 teaspoon fennel seeds + 1 teaspoon turmeric + 2 cardamom seeds

• 1 tablespoon hibiscus flowers + 2 cloves + 2 teaspoons coconut sugar

• 1 clove + a bit of lemon juice + 1 teaspoon honey + a pinch of ground cinnamon

 Cigarette
biscuits

Makes 25–30 biscuits

Preparation time: 30 minutes

Cooking time: 8–10 minutes per batch

INGREDIENTS

100g butter
90g plain flour
160g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
4 egg whites

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking tray with nonstick baking
paper.

2 Melt the butter over a bain-marie. In a large bowl, combine the flour, sugars, egg whites and
melted butter.

3 Using a piping bag or a spoon, spoon the batter on to the baking paper in 8cm discs. Bake for
8–10 minutes. Once the biscuits have begun to brown around the edges, remove them from the
oven and use a palette knife to remove the discs from the tray quickly while they’re still soft.
Immediately roll them up tightly or over a wooden stick. Allow them to cool completely and
store them in a sealed container.
 Shortbread
biscuits

Makes 25 biscuits

Preparation time: 30 minutes

Cooking time: 30 minutes

INGREDIENTS

250g plain flour

½ teaspoon salt
225g butter, at room temperature, cut into pieces
40g caster sugar

1 Preheat the oven to 150°C (300°F), Gas Mark 2. Line a baking tray with nonstick baking
paper. Sift the flour onto a work surface, then add the salt and butter. Knead until the dough
becomes smooth and even.

2 Roll out the dough to a thickness of 1cm and cut it into little discs with a pastry cutter. Place
the discs on the baking tray and dust the tops with sugar. Bake for 30 minutes. The shortbread
should not brown. Store the biscuits in a sealed container.

Serving suggestion
These biscuits are intentionally low in sugar and are great accompaniments to ice cream, sorbet and fruit salads.

VARIATION
Add 30g chopped clementine rind to the dough and replace the caster sugar with brown sugar.
 rum and currant
biscuits

Makes 25 biscuits

Preparation time: 15 minutes

Macerating time: 1 hour

Cooking time: 10 minutes per batch

INGREDIENTS

80g currants
80ml rum
125g butter, at room temperature
125g caster sugar
2 eggs
150g plain flour
A pinch of salt

1 Macerate the currants in the rum for 1 hour.

2 Preheat the oven to 200°C (400°F), Gas Mark 6. Line a baking tray with nonstick baking
paper. In a large bowl, whisk the butter with the caster sugar. Add the eggs one by one and mix
well. Pour in the flour and add the currants, rum and salt, mixing well before adding each new
ingredient.

3 Place small spoonfuls of dough onto the baking paper, leaving plenty of space between them.
Bake for 10 minutes. Once the biscuits have cooled, store them in a sealed container.
 Lemon
biscuits

Makes 40 biscuits

Preparation time: 25 minutes

Cooking time: 10 minutes per batch

INGREDIENTS

300g lemon curd

Icing sugar, for dusting

For the dough

175g plain flour
1 unwaxed lemon
80g butter
150g caster sugar
1 egg

1 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking tray with nonstick baking
paper.

2 Prepare the dough: sift the flour. Grate the lemon zest. In a large bowl, mix together the butter
and caster sugar until creamy. Add the egg and the lemon zest. Gradually add the flour while
stirring continuously, then finish by kneading the mixture by hand.

3 Roll the dough out to a thickness of 8mm. Using a pastry cutter, cut out hearts, discs or
diamond shapes. Place them on the baking tray and bake for 10 minutes.

4 Remove the biscuits from the tray, place them on a wire rack and let them cool.
5 Spread lemon curd on top of half the biscuits. Top them with the remaining biscuits and
sprinkle them with icing sugar. Spoon some more lemon curd on top of each biscuit and serve
immediately.
 french Butter
biscuits

Makes 50 biscuits

Preparation time: 20 minutes

Dough resting time: 30 minutes

Cooking time: 10–12 minutes per batch

INGREDIENTS

200g butter + extra for greasing

100g caster sugar
4 egg yolks
320g plain flour
100ml milk
A pinch of salt

1 In a large bowl, combine the butter, caster sugar, 3 egg yolks and salt. Mix until creamy.
Gradually add the flour and half the milk until the dough is pliable but not soft. Roll it into a ball
and allow it to rest for 30 minutes in a cool place.

2 Preheat the oven to 220°C (410°F), Gas Mark 6. Grease a baking tray. Roll out the dough to a
thickness of 4mm. Use a heart-shaped pastry cutter to cut out the biscuits. Place them on the
baking tray.

3 Whisk the final egg yolk with the remaining milk. Use a brush to coat the biscuits with the egg
wash. Bake for 10–12 minutes, until the biscuits are lightly browned.

4 Remove the biscuits from the oven and let them cool on a wire rack. Store in a sealed
container.
CHOCOLATE
macarons

Makes 20 macarons

Preparation time: 25 minutes

Refrigeration time: 12 hours

Cooking time: 20–25 minutes

 INGREDIENTS

4 egg whites
220g icing sugar
120g ground almonds
50g caster sugar
30g cocoa powder

FOR THE GANACHE

175g dark chocolate
300ml single cream
1 Refrigerate the egg whites the night before making the macarons.
2 Prepare the ganache: melt the chocolate over a bain-marie.
3 Add the single cream and mix the ganache with a spatula until smooth. Refrigerate the
mixture.
4 The following day, preheat the oven to 160°C (325°F), Gas Mark 3. Combine the icing sugar
and the ground almonds. Spread the mixture on to a baking tray. Bake for 5–10 minutes in order
to dry it out.
5 Whisk the chilled egg whites into very stiff peaks in a large bowl, gradually adding the caster
sugar while continuing to whisk.
6 Add the cocoa powder to the ground almond mixture.
7 Use a spatula to stir the cocoa powder mixture carefully into the egg white mixture.
8 Pour the mixture into a piping bag with a smooth nozzle.
9 Line a baking tray with nonstick baking paper. Pipe small, round, equal-sized discs of batter
on to the baking tray.
10 Allow the macarons to stand for 20 minutes, then bake for 12–15 minutes. Let the macarons
rest for a few minutes when they come out of the oven, then trickle a little water on to the
nonstick baking paper in order to detach them more easily.
11 Use a spatula to mix the chilled ganache, then pipe it on to half of the macarons. Cover with
the remaining macaron discs. Keep refrigerated.
 Jam
biscuits

Makes 20 biscuits

Preparation time: 15 minutes

Refrigeration time: 1 hour

Cooking time: 5–10 minutes per batch

INGREDIENTS

140g butter, at room temperature

50g icing sugar
140g plain flour
6g (about 1 teaspoon) baking powder
30g ground almonds
1 egg
1 tablespoon vanilla extract
50g strawberry jam
50g apricot jam
Icing sugar, for dusting

1 Whip the butter and icing sugar into a light cream. In a separate bowl, sift in the flour and
baking powder with the ground almonds, then fold in the butter mixture with a spatula. Add the
egg and vanilla extract and whisk until the mixture is evenly combined. Knead the dough into a
ball. Wrap it in clingfilm and refrigerate it for 1 hour.

2 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking tray with nonstick baking
paper. Roll the dough out to a thickness of 5mm and use a pastry cutter of your choice to cut out
the biscuits. Use a smaller pastry cutter to cut the centre out of half the biscuits.

3 Arrange all the biscuits on the baking tray and bake for 5–10 minutes, depending on how thick
the biscuits are. Allow them to cool on a wire rack.

4 Spread the jams over the whole biscuits, alternating between strawberry and apricot, leaving a
margin around the edges. Dust icing sugar over the biscuits with holes in them and place them on
top of the jam-covered ones.
 Breton
biscuits

Makes 30 biscuits

Preparation time: 10 minutes

Refrigeration time: 1 hour

Cooking time: 15 minutes per batch

INGREDIENTS

2 egg yolks
75g caster sugar
80g salted butter, at room temperature
120g plain flour
1 teaspoon baking powder

1 Whisk the egg yolks with the sugar until the mixture becomes pale in colour. Add the butter
and mix well. Finally, sift in the flour and baking powder and mix well until combined.

2 Roll the dough into a ball using your hands and wrap it in clingfilm. Refrigerate it for at least 1
hour.

3 Preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking tray with nonstick baking
paper. Roll the dough out to a thickness of 1cm on a sheet of nonstick baking paper. Cut out the
biscuits with a round pastry cutter.

4 Arrange the biscuits on the baking tray and bake for 15 minutes. Allow them to cool on a wire
rack.
 Chocolate chip
cookies

Makes 20 cookies

Preparation time: 10 minutes

Freezing time: 1 hour

Cooking time: 8–10 minutes per batch

INGREDIENTS

200g plain flour

1 teaspoon baking powder
½ teaspoon salt
150g butter, at room temperature
100g caster sugar
75g brown sugar
1 egg
100g dark chocolate or milk chocolate (or a combination), chopped into small pieces, or 100g chocolate chips

1 Sift the flour with the baking powder and salt. In a large bowl, combine the butter and sugars
and whisk until the mixture becomes pale in colour. Add the egg and whisk again. Incorporate
the flour, then add the chocolate with a spatula and mix well.

2 Place the dough on a large rectangle of clingfilm and shape it into a 5cm-wide sausage. Freeze
for at least 1 hour.

3 Preheat the oven to 200°C (400°F), Gas Mark 6. Line a baking tray with baking paper.
Unwrap the dough and slice it into 8mm-thick disks. Place them on the baking tray. Bake for 8–
10 minutes, no longer. Remove the cookies from the oven when they start to look done around
the edges but remain soft in the middle. They’ll harden as they cool.

TIP
You can double or triple this recipe, keep the dough in the freezer and cook the cookies whenever they’re needed.

VARIATION
Sift in 1 tablespoon cocoa powder or instant coffee along with the flour. Replace all or some of
the chocolate chips with walnuts, hazelnuts or pecans.
 vitamin juices and SMOOTHIES

There’s nothing better than a smoothie or juice to recharge at snacktime. Whether they’re 100
per cent fruit or spruced up with herbs or vegetables, the combinations are endless!

Which
tool?
For smoothies, arm yourselves with a blender, or if you don’t have one, use a handheld blender.
More powerful blenders will yield more finely blended ingredients. Choose your blender based
on the texture you want. Whatever the case, always start by blending the softer or more watery
ingredients: harder pieces of fruit or vegetables run the risk of getting stuck between the blades.

For juice, you’ll need a juicer or centrifuge. The benefit of the first is that it can cold press fruits
and vegetables thanks to a slow rotational system, which lets you preserve nutrients that are
vulnerable to heat.

know the golden rules

BEFORE STARTING

• Always choose quality ingredients. They must be fresh, in season and ripe (and therefore
sweeter).
• Opt for organic ingredients if you can, which will allow you to use the skin – the part that is
most packed with fibre and vitamins.
• Consider using frozen fruit: this will allow you to vary your recipes throughout the year and,
when making smoothies, it will give you a creamy texture.
• For best results, prepare your juice or smoothie and drink it immediately!
 Spring
summer

Makes 2 glasses

Smoothie
800g green melon
200g redcurrants
10 lemon verbena leaves
4 tablespoons lemon juice

Smoothie
2 apples
300g grapes
200g mirabelle plums
3–4 ice cubes

Juice
1 pineapple
300g strawberries
200g raspberries

Juice
1 mango
4 peaches
2 apricots
 Autumn
winter
Makes 2 glasses

Smoothie
2 fennel bulbs
3 juicy apples
3 kiwifruit

Smoothie
1 mango
1 passion fruit
2 small bananas
¼ pineapple
3–4 ice cubes

Juice
2 papayas
4 carrots
2 oranges

Juice
400g cranberries
4 apples
2cm fresh root ginger, peeled
 Palmiers

Makes 30 palmiers

Preparation time: 40 minutes

Dough resting time: 1 hour

Cooking time: 15–20 minutes

INGREDIENTS

500g all-butter puff pastry

150g icing sugar

1 Roll out the puff pastry into a rectangle that is 3 times longer than it is wide. Dust the top with
icing sugar. Fold it in 3 and allow it to rest for 30 minutes in the refrigerator. Repeat the process.

2 Preheat the oven to 210°C (410°F), Gas Mark 6. Line a baking tray with nonstick baking
paper. Roll out the dough into a 1cm-thick rectangle. Dust the top with icing sugar. Refold each
side toward the centre lengthways, then fold again until you have the shape of a sausage.

3 Cut the sausage into 7mm-thick slices. Place these on the baking tray, leaving plenty of space
between them so they don’t stick to one another (the dough will expand during cooking).

4 Bake for 15–20 minutes, turning the palmiers halfway through so that both sides can
caramelize.

5 Let them cool and store them in a sealed container so that they don’t soften.

TIP
Why not try preparing your own puff pastry?
 Serving suggestion
Palmiers pair well with ice cream and other desserts.
 Almond
gazelle horns

Makes 15

Preparation time: 45 minutes

Dough resting time: 1 hour

Cooking time: 10–15 minutes

INGREDIENTS

For the dough

250g plain flour + extra for dusting
A pinch of salt
2 tablespoons melted butter
1 tablespoon honey

For the filling

250g ground almonds
100g caster sugar
A pinch of salt
2 tablespoons melted butter
2 tablespoons orange blossom water

For the decoration

1 egg yolk
Flaked almonds

1 Prepare the dough: in a large bowl, combine the flour and the salt, then make a well in the
centre. Pour in the butter, honey and 1 tablespoon water. Mix while bringing the flour in from the
edges as you work. Knead thoroughly, adding a little more water as needed. Let the dough rest
for 1 hour at room temperature.

2 Preheat the oven to 150°C (300°F), Gas Mark 2. Line a baking sheet with nonstick baking
paper. Prepare the filling: combine the ground almonds with the sugar and salt. Add the butter
and orange blossom water. Mix until soft. Shape the filling into 15 finger-sized sausages.

3 Divide the dough into 2 or 3 portions. Roll out on a lightly floured surface to a thickness of
about 2mm. Place a filling piece 5cm from the edge and fold the dough over it. Press down on
the sides to seal the dough edges together, then cut off any excess dough with a pizza cutter or
sharp knife. Curve the resulting turnover into a half-moon shape. Repeat until all the filling
pieces have been wrapped in dough.

4 Brush the gazelle horns with the egg yolk mixed with 1 tablespoon water, then scatter the
flaked almonds on a plate and press the horns into them. Place the horns on the baking tray and
pierce them all the way through in 3 places. Bake for 10–15 minutes.
 Apple
turnovers

Makes 10–12 turnovers

Preparation time: 30 minutes

Cooking time: 35–40 minutes

INGREDIENTS

5 apples, preferably reinettes, peeled, cored and diced

2 tablespoons lemon juice
150g caster sugar
1–2 tablespoons double cream
500g all-butter puff pastry (or 2 rolls of ready-rolled dough)
1 egg
30g butter, cut into small pieces

1 Preheat the oven to 250°C (485°F), Gas Mark 9. Line a baking sheet with nonstick baking
paper. As soon as they are cut, mix the apples with the lemon juice to prevent them from
browning. Drain them and mix them with the caster sugar and double cream in a large bowl.

2 Roll out the puff pastry and cut out ten to twelve 12cm discs. Whisk the egg and brush some of
it along the edges of the dough discs.

3 Arrange pieces of apple and butter on one half of each disc. Fold the other side over the filling
to create turnovers. Seal the edges by pressing down with your fingers. Brush the top of the
pastry with the rest of the egg. Allow the egg wash to dry, then use the tip of a knife to make a
criss-cross pattern on the top of the turnovers, taking care not to pierce through the dough.

4 Bake for 10 minutes. Reduce the temperature to 200°C (400°F), Gas Mark 6, and continue to
bake for another 25–30 minutes. Serve warm.
 TIP
To make your turnovers shine like the pros do, dissolve 2 tablespoons icing sugar in 2 tablespoons water and brush this mixture
on top of the turnovers as soon as they come out of the oven.

VARIATION
Replace 1 of the apples with 250g soaked prunes, pitted and diced.
 Raisin
rolls

Makes 12 rolls

Preparation time: 30 minutes

Dough resting time: 2 hours

Cooking time: 20 minutes

INGREDIENTS

15g fresh yeast

100ml milk
530g plain flour
100g currants
30g caster sugar
4 eggs
6 pinches of salt
150g butter, at room temperature
Pearl sugar, to decorate

1 Prepare the leavening: dissolve the yeast in 60ml of the milk and add 30g of the flour. Mix
well. Sprinkle another 30g of flour on top and let the mixture rise for 30 minutes in a warm
place.

2 Soak the currants in a bowl of warm water, allowing them to swell.

3 Sift the remaining flour into a large bowl. Add the leavening, sugar, 3 eggs and salt. Knead for
5 minutes, hitting the dough on the table to make it more elastic.
4 Add the rest of the milk and mix well. Add the softened butter to the dough, then the drained
currants. Knead for a bit longer and allow the dough to rest for 1 hour in a warm place.

5 Preheat the oven to 210°C (410°F), Gas Mark 6. Line a baking tray with nonstick baking
paper. Divide the dough into 12 pieces, shape them into sausages, roll them into spirals and let
them rise for 30 minutes on the baking tray.

6 Whisk the remaining egg with a fork. Brush the rolls with the egg, sprinkle them with pearl
sugar and bake for 20 minutes. Serve warm or cold.
 sweet
buns

Makes about 10 buns

Preparation time: 30 minutes

Dough resting time: 3 hours

Cooking time: 20 minutes

INGREDIENTS

For the dough

200ml milk
12g fresh yeast
450g plain flour + extra for dusting
1 egg
1 teaspoon salt
60g caster sugar
75g butter, at room temperature + extra for greasing

For the topping

2 tablespoons milk
2 tablespoons icing sugar

1 Warm the milk and dissolve the yeast in it. Allow it to rest for 10 minutes.
2 Pour the flour onto a work surface and make a well in the centre. Fill it with the dissolved
yeast, egg, salt, caster sugar and butter. Knead everything for at least 10 minutes, until the dough
is smooth and elastic (you can do this by hand, with a food processor equipped with a dough
hook or with a bread machine).

3 Place the dough in a large bowl, cover it with a tea towel and allow it to rise for about 1½
hours in a hot place (close to a radiator, if it’s winter) until it doubles in volume.

4 Punch down the dough and knead it lightly. Grease a gratin dish. Cover your hands with flour
and shape the dough into mandarin-sized balls. Place them in the dish, spacing them out a little.
Let them rise again for 1½ hours.

5 Preheat the oven to 200°C (400°F), Gas Mark 6. Prepare the topping: mix the milk with the
icing sugar and brush the mixture over the buns. Use a pair of scissors to score each bun with an
X and bake for 20 minutes. Serve the buns warm to your taste.
 KNOW YOUR SPICES,
herbs and flowers!
Herbs, flowers and spices are your allies when it comes to flavouring your desserts. They bring
added flavour and a touch of originality.

spices
Ginger: this is a key ingredient in gingerbread. In powdered form, it can be sprinkled over jams
and tarts. When fresh, it pairs very well with rhubarb (compote or jam).

Cardamom: crush the seeds from 1–2 pods and add them to rice pudding or semolina.

Pepper: this is great for bringing out the flavour in fruit. For example, you can grind some
pepper over strawberries or drop a few peppercorns in a poached pear syrup.

Chilli: mix a little fresh red chilli pepper with sugar to flavour mango or pineapple slices like
they do in Mexico. Espelette chilli pepper also goes very well with chocolate. Add a small pinch
of it the next time you make a mousse.
 herbs
Most of the time, these are infused in hot liquid:

A sugar syrup infused with a handful of basil, lemon verbena or the leaves of 3–4 sprigs of
mint for 30 minutes will make a base for a delicious sorbet.

An infusion with milk will make a great addition to a crème anglaise for an ice cream or ice
cream float.

Steam some herbs by adding them to the water in which you’re cooking fruit – lemon verbena
pairs well with figs, for example.

Herbs also go very well with fruit:

Rosemary: slip about 20 leaves into a tarte Tatin or a classic apple tart, but not more than that,
as rosemary has a very strong flavour.

Thyme: this is delicious with apples, apricots or peaches.

Lemon verbena: add this to a summer peach soup.

As for jams: the leaves of 1–2 sprigs of rosemary or thyme are enough for one pan of jam. For
less flavourful herbs, such as lemon verbena, lime or mint, use about 30 leaves.
 flowers
Blossom waters: orange blossom or rose waters add delicate flavours to creams and crêpe
batters – use a ratio of 1 tablespoon per 500ml liquid.

Lavender: this goes well with peaches and apricots. Add flavour to ice cream by mixing 500ml
crème anglaise with 1 tablespoon dried flowers, or to sorbet by adding 500ml syrup.

Hibiscus: this gives crème anglaise a nice pink or red colour depending on the amount used.
Soak the dried leaves in milk before preparing the crème anglaise.

Acacia or wisteria: for a dessert with a subtle flavour, dip these flowers in a light doughnut
batter and fry them.

TIP
Any edible flowers can be used to decorate desserts, so long as they’ve been harvested for consumption. Avoid using any
from a florist.
 soft
brioche buns

Makes 6 cakes

Preparation time: 30 minutes

Dough resting time: 1 hour

Cooking time: 20 minutes

INGREDIENTS

100ml milk
15g fresh yeast
300g plain flour
4 eggs
A pinch of salt
20g caster sugar
300g butter, at room temperature, cut into small pieces + extra for greasing

1 Warm the milk and dissolve the yeast in it. Sift the flour over a large bowl and make a well in
the centre. Fill it with the eggs, salt and caster sugar and mix together well. Add the butter and
dissolved yeast, then vigorously knead the dough.

2 Generously grease 6 small brioche moulds and divide the dough between them. Let them rise
for 1 hour in a warm place.

3 Preheat the oven to 180°C (350°F), Gas Mark 4. Bake the cakes for 20 minutes. Let the cakes
cool a little, then serve warm.
 Serving suggestion
Serve these cakes with chocolate mousse or a fruit compote.
 buttermilk
scones

Serves 6

Preparation time: 25 minutes

Cooking time: 20 minutes

INGREDIENTS

30g butter, cut into small pieces + extra for greasing

250g plain flour + extra for dusting
A pinch of salt
A pinch of bicarbonate of soda
20g caster sugar
100ml buttermilk

1 Preheat the oven to 220°C (425°F), Gas Mark 7. Grease a baking sheet. Place the flour and salt
in a large bowl. Add the butter and rub in with your fingertips.

2 Combine the bicarbonate of soda with the caster sugar and add it to the flour and butter
mixture. Mix well. Pour in the buttermilk and continue to mix until the dough is nice and thick.
Place the dough on a lightly floured work surface and knead until it becomes pliable.

3 Roll out the dough to a thickness of 1.5cm. Divide the dough into 8 parts, then cut each section
into triangles.

4 Arrange the triangles on the baking sheet and bake for about 20 minutes, until the scones have
lightly browned. Remove them from the oven and place them on a serving dish. Serve warm.

TIP
If you can’t find buttermilk, place 100ml pasteurized milk in a warm place for 48 hours until it turns.
 Serving suggestion
Serve these scones with tea, butter and marmalade. You can also serve them for breakfast.
DARK CHOCOLATE
truffles

Makes 20 truffles

Preparation time: 30 minutes

Refrigeration time: 2 hours

Cooking time: 3 minutes

 INGREDIENTS

300g dark chocolate, broken into pieces

1 tablespoon milk
100g butter, cut into small pieces
2 egg yolks
50ml double cream
125g icing sugar
1 tablespoon liqueur of your choice (optional)
250g bitter cocoa powder
1 Place a small bowl over a bain-marie and add the chocolate.
2 Pour in the milk and stir until the chocolate is completely melted and smooth.
3 Gradually add the butter pieces.
4 Add the egg yolks, one at a time.
5 Add the double cream and the icing sugar.
6 You have the option to add flavouring: rum, cognac or another liqueur of your choice. Whisk
the mixture for 5 minutes.
7 Spread the mixture on a baking tray lined with nonstick baking paper to a thickness of about
2cm. Refrigerate for 2 hours.
8 Dust the cocoa powder on to a large plate or on to a baking tray.
9 Cut the refrigerated chocolate into small squares.
10 Dip your hands into the cocoa powder, pick up a chocolate square, quickly roll it into a ball
and immediately roll it in the cocoa powder. Work swiftly to prevent the truffles from softening.
11 Once all the truffles are made, remove them from the cocoa powder and place them in a cup.
Keep them in a cool place (but not in the refrigerator) until serving.
 chocolate
caramels

Makes 50–60 caramels

Preparation time: 10 minutes

Cooking time: 10–12 minutes

INGREDIENTS

1 tablespoon sunflower oil, for greasing

250g caster sugar
100g double cream
50g honey
50g cocoa powder

1 Line a baking sheet with nonstick baking paper. Place a rectangular dessert ring (or a 22cm
round cake ring) on the baking sheet. Lightly grease it using a brush.

2 In a saucepan, combine the sugar, double cream, honey and cocoa powder. Heat while stirring
with a wooden spoon until the caramel turns dark amber. Pour the caramel into the dessert ring
and allow it to cool. Remove the ring and cut the caramel into squares.

VARIATION
Prepare soft coffee caramels: follow the same recipe and use 250g caster sugar, 100g double
cream, 2 tablespoons coffee extract and 12 drops lemon juice.
 pain
perdu

Serves 4

Preparation time: 10 minutes

Cooking time: 5 minutes

INGREDIENTS

2 eggs
400ml milk
1 teaspoon vanilla extract
4 tablespoons caster sugar
8 slices of stale bread (or brioche)
20g butter

1 Whisk the eggs with the milk, vanilla extract and half the sugar.
2 Dip the bread in this mixture.
3 Melt the butter in a frying pan with the remaining sugar. Lightly brown the soaked bread slices
on each side and serve immediately.

Serving suggestion
Serve for brunch with some fresh fruit, chocolate sauce or dulce de leche.

VARIATION
Use rye or multigrain bread.
 Scotch
pancakes

Makes 8–12 pancakes

Preparation time: 15 minutes

Cooking time: 4 minutes per batch

INGREDIENTS

30g butter
120g plain flour
3 teaspoons baking powder
30g caster sugar
1 egg
200ml milk
3 tablespoons sunflower oil

1 Melt the butter in a saucepan or in the microwave. In a large bowl, combine the flour, baking
powder and caster sugar. Mix well. Add the egg and milk and mix again. Add the melted butter.

2 Grease a hot frying pan with the oil using a piece of kitchen paper. Pour in large spoonfuls of
batter, leaving plenty of space between them. Cook over a medium heat until the tops of the
pancakes have set and flip them with a spatula until lightly browned on the other side (about 2
minutes per side). Remove the pancakes from the pan as soon as they’re cooked.

3 Keep the pancakes warm and repeat the process until all the batter is gone, greasing the pan in
between each batch.

Serving suggestion
Serve these pancakes warm with butter, jam or maple syrup.
THE TOP 8 light recipes
 1
WATERMELON AND BASIL SOUP
(111 calories per serving)

2
VANILLA SPONGE CAKE
(135 calories per serving)
 3
COCONUT AND RED BERRY PANNA COTTA
(96 calories per serving)
 4
ROASTED SPICED BANANAS
(39 calories per serving)
 5
FIADONE
(195 calories per serving)
 6
MANGO SORBET
(141 calories per serving)
 7
RASPBERRY PAVLOVA
(181 calories per serving)
 8
CHOCOLATE SOUFFLÉ
(224 calories per serving)
 cinnamon and Apple
fritters

Makes 20 fritters

Preparation time: 30 minutes

Dough resting time: 1 hour

Cooking time: 4 minutes per batch

INGREDIENTS

4 apples (preferably Belle de Boskoop or King of the Pippins), peeled, cored and thickly sliced
Sunflower oil for frying

For the fritter batter

125g plain flour
½ teaspoon salt
1 egg
1 tablespoon groundnut oil
150ml beer

For the cinnamon sugar

45g caster sugar
1 teaspoon ground cinnamon

1 Prepare the fritter batter: in a large bowl, combine the flour and salt. Make a well in the centre
and crack the egg into it, then add the oil. Mix well using a whisk, gradually adding the beer as
you stir. Let the batter rest for at least 1 hour in the refrigerator.

2 Prepare the cinnamon sugar: combine the caster sugar with the cinnamon on a flat plate. Dip
each apple slice into the cinnamon sugar, making sure the sugar sticks well.

3 Heat the cooking oil to 175°C (350°F). Use a long-stemmed fork to lift each apple slice and
dip it in the fritter batter, then plunge it into the hot oil. Cook the fritters for about 4 minutes,
turning them with a slotted spoon halfway through the cooking time. Once they’re lightly
browned, remove them from the oil and place them on kitchen paper to soak up excess oil. Place
them on a serving dish and serve immediately.

TIP
Never whisk fritter batter: it won’t stick to the apples. Instead, stir it with a spatula.

VARIATION
Fritters lend themselves well to various interpretations: use the same fritter batter with bananas,
brioche, cherries, and so on.
 Nuns’
puffs

Makes 30 puffs

Preparation time: 30 minutes

Cooking time: 25–30 minutes

INGREDIENTS

Sunflower oil, for frying

Icing sugar, for dusting

For the choux pastry

50ml water
60ml whole milk
½ teaspoon salt
½ teaspoon caster sugar
45g butter
60g plain flour
2 eggs

1 Prepare the choux pastry: add the measured water, milk, salt, caster sugar and butter to a
heavy-based saucepan and bring to the boil. Add the flour all at once and mix vigorously with a
wooden spoon until the batter is smooth and even. Once it begins to come away from the sides,
lower the heat and continue to stir for 2–3 minutes in order to cook it down. Remove from the
heat and allow the dough to cool a bit. Add the eggs, one at a time, while continuing to stir until
smooth.

2 Heat the cooking oil to 170–180°C (340–350°F). Use 2 small teaspoons to scoop out and
shape about 10 walnut-sized balls of dough, then drop them in the oil. Cook for 2–3 minutes,
turning them with a slotted spoon halfway through the cooking time. Once they’re lightly
browned, remove them with the slotted spoon and place them on kitchen paper to soak up excess
oil. Repeat the process until the dough has been used up.

3 Place the nuns’ puffs on a serving dish and dust them with icing sugar. Serve immediately or
they’ll deflate – and they can’t be reheated.

VARIATION
Use this recipe to make almond fritters: add 50g flaked almonds to the choux pastry and prepare
the recipe in the same way. Serve the choux warm with a fruit coulis of your choice.
 Churros

Makes 45 churros

Preparation time: 10 minutes

Dough resting time: 1 hour

Cooking time: 10 minutes

INGREDIENTS

250ml water
60g butter
A pinch of salt
60g caster sugar
225g plain flour
2 eggs
Sunflower oil (or grape seed oil), for frying

1 Bring the measured water to the boil with the butter, salt and 2 pinches of the caster sugar.
Add the flour all at once and mix well with a wooden spoon until the mixture is thick and
smooth.

2 Remove from the heat. Whisk the eggs, add them to the batter and mix well. Let the batter rest
for 1 hour in a cool place.

3 Heat the oil to 180°C (355°F). Place the batter in a churro maker or in a piping bag with a
fluted nozzle. Drop 10cm-long strips of batter into the oil, cutting the dough with scissors as it
comes out of the nozzle. Do this in multiple batches so that the churros don’t stick to each other.

4 Cook the churros for 3–4 minutes, until golden brown, turning them halfway through the
cooking time using a perforated spoon. Remove them from the oil and place them on kitchen
paper to soak up excess oil. Dust the top with the remaining caster sugar and serve warm.

TIP
You can find special churro makers online.
 Waffles
with icing sugar

Makes 5–10 waffles

Preparation time: 15 minutes

Dough resting time: 1 hour

Cooking time: 4 minutes per batch

INGREDIENTS

Oil for greasing

Icing sugar

For the waffle batter

50ml single cream
200ml whole milk
3g (½ teaspoon) salt
75g plain flour
30g butter
3 eggs
1 teaspoon orange blossom water

1 Prepare the waffle batter: bring the cream and half the milk to the boil in a saucepan. Allow it
to cool. In a separate saucepan, bring the remaining milk to the boil with the salt. Add the flour
and the butter. Cook the mixture down for 2–3 minutes while stirring with a spatula, as you
would for a choux pastry. Pour this mixture into a large bowl, add the eggs, one by one, then the
boiled milk and cream, and finally the orange blossom water. Mix well and let it cool
completely. Allow the waffle batter to rest for at least 1 hour.
2 Use a brush dipped in oil to grease a handheld waffle iron, then preheat it. Pour a dollop of
batter into one half of the open waffle iron, enough to fill it but not to make it overflow.

3 Close the waffle iron, then flip it upside down so that the batter can spread evenly across both
sides. Cook on each side for 2 minutes. Remove the waffle from the iron and top it with icing
sugar.
 Bugnes

Makes 50 bugnes

Preparation time: 45 minutes

Dough resting time: 12 hours

Cooking time: 2–3 minutes per batch

INGREDIENTS

250g plain flour + extra for dusting

2 eggs
40g caster sugar
5g (1 teaspoon) salt
2 tablespoons sunflower oil
80g butter, at room temperature
Zest of ½ unwaxed lemon, very finely grated
50ml dark rum
Sunflower oil, for frying
Icing sugar, for dusting (optional)
Apricot jam, to serve (optional)

1 The day before, sift the flour on to a work surface and make a well in the centre. Crack the
eggs into the well and add the caster sugar, salt, oil and butter. Mix by hand, gradually
incorporating the flour from the edges. Knead thoroughly, until the dough is smooth and no
longer sticks to your fingers. Add the lemon zest and rum and knead for a few more minutes.
Place the dough in a large bowl and allow it to rest in a cool place until the following day.

2 The following day, heat the oil to 180°C (355°F). Roll out the dough as thinly as possible on a
lightly floured work surface. Cut through it with a serrated pizza wheel or with a sharp knife. Cut
it in any shape you want.
3 Drop the pieces of dough into the hot oil, one by one. Avoid squeezing them so that they can
puff out properly. Let them lightly brown, turning them once.

4 Drain the bugnes on a sheet of kitchen paper to soak up excess oil and dust them with icing
sugar, if using. Serve hot or warm, accompanied by apricot jam, if you like.

TIP
Be sure to remove all traces of flour from the bugnes with a large dry brush before cooking them, as flour will burn and darken
the oil.
 Baking
workshop
Shortcrust pastry
Sweet shortcrust pastry
Puff pastry
Sweet dough
How to line tart tins and how to blind bake
Choux pastry
Genoese sponge cake
Almond dacquoise
Chocolate sponge cake
How to make a Swiss roll
Crème pâtissière
Chantilly cream
Crème anglaise
French meringue
Italian meringue
How to top a tart with meringue
Chocolate icing
Tempered chocolate
Mixed berry coulis
Chocolate sauce
Caramel
Salted caramel
Lemon curd
Crystallized orange peel
How to coat orange slices or sweets
How to colour and roll out fondant icing
How to top a cake with fondant icing
SHORTCRUST PASTRY

Makes 450g pastry

Preparation time: 10 minutes

Refrigeration time: 30 minutes

INGREDIENTS

250g plain flour

125g cold lightly salted butter, cut into pieces
100ml cold water
1 Pour the flour onto a worktop and make a well in the centre. Add the butter.
2 Combine the butter and flour by rubbing them together with your fingertips until the mixture
resembles fine breadcrumbs.
3 Add the water in 2 or 3 stages, mixing the dough as little as possible.
4 Quickly roll the dough into a ball. Small pieces of butter should still be visible. Wrap the
dough in clingfilm and allow it to rest for 30 minutes in the refrigerator.
SWEET SHORTCRUST PASTRY

Makes 450g pastry

Preparation time: 10 minutes

Refrigeration time: 1½ hours

INGREDIENTS

120g butter, at room temperature

60g caster sugar
1 egg
2 pinches of salt
220g plain flour + extra for dusting
1 Whisk together the butter, sugar, egg and salt – you’re not trying to obtain a smooth texture.
2 Add the flour and quickly finish mixing the dough by hand. Wrap it in clingfilm and allow it
to rest in the refrigerator for at least 1 hour, ideally overnight.
3 Roll out the dough on a floured worktop, wrap it around the rolling pin and place it in the
baking tin. Cut off the excess dough by passing the rolling pin over the edge of the tin.
Refrigerate for 30 minutes.
4 Cover the dough with nonstick baking paper, weigh it down with baking beans (or dried
beans) and bake blind for the time indicated in the recipe.
 PUFF PASTRY

Makes 800g pastry

Preparation time: 30 minutes

Refrigeration time: 6 hours

INGREDIENTS

350g plain flour + extra for dusting

35g butter, at room temperature + 250g cold butter
1½ level teaspoons of salt
130ml water
1 Place the flour, softened butter and salt on a work surface and add the measured water.
Quickly mix together until the mixture is smooth and even.

2 Roll the dough into a ball, wrap it in clingfilm and refrigerate for 2 hours.
3 Place the cold butter between 2 sheets of nonstick baking paper and roll it out into a square of
about 20cm.

4 Flour a worktop and roll out the dough into a rectangle measuring about 22 × 42cm, then place
the butter at the top of the rectangle.
5 Fold the dough over the butter and pinch the edges closed.

6 Turn the dough a quarter of the way to the right and roll it out so that it’s 3 times longer than it
is wide.
7 Fold the dough in 3 into the shape of an envelope.

8 Press down on the dough with your thumb to mark the completion of round one. Wrap the
dough in clingfilm and refrigerate for 2 hours.

9 Repeat steps 6 and 7 and refrigerate the dough for 2 hours. Make two marks with your thumb
to indicate completion of round two.
10 Repeat steps 6 and 7. The dough is now ready for use. Refrigerate it until you’re ready to use
it.
 SWEET DOUGH

Makes 250g dough

Preparation time: 10 minutes

Resting time: at least 30 minutes

INGREDIENTS

1 egg
40g icing sugar
2 tablespoons ground almonds
A pinch of salt
110g plain flour + extra for dusting
60g butter, at room temperature, cut into very small pieces
1 In a large bowl, whisk the egg with the icing sugar, ground almonds and salt. Stir vigorously
with a wooden spatula until the mixture becomes frothy and pale in colour.
2 Sift in the flour all at once and mix rapidly with the spatula.
3 Take small pieces of the dough into your hands and flatten them between your fingers. They
shouldn’t stick together, but crumble into small pieces like breadcrumbs.
4 Turn the mixture on to a lightly floured surface. Scatter the pieces of butter on top of the
dough, then knead it in by hand to incorporate it. Shape the dough into a ball. Wrap it in
clingfilm and allow it to rest in the refrigerator for at least 30 minutes.
 HOW TO LINE TART TINS AND HOW TO BLIND BAKE

1 Roll the dough out on to a floured work surface. Wrap it around a rolling pin, then carefully
unroll it over the tin. Adjust the dough once in the tin by lifting the edges.
2 Roll the rolling pin over the edge of the tin to cut off any excess dough. Follow these same
steps for tartlet tins: line them up in a row with a little space between them before rolling out the
dough.
3 Pierce the bottom of the dough with a fork.
4 Cover the bottom of the dough with nonstick baking paper and top it with baking beans (or
dried beans). Bake for the time indicated by the recipe, then remove the weights and the paper.
 CHOUX PASTRY

Makes 500g pastry

Preparation time: 15 minutes

INGREDIENTS

150ml milk
100ml water
1 level teaspoon salt
1 tablespoon caster sugar
100g butter
135g plain flour
4 eggs

1 In a heavy-based saucepan, combine the milk, measured water, salt, sugar and butter.
2 Bring to a boil, then sift in the flour all at once while mixing vigorously with a wooden spoon.
Mix until the dough is smooth and even.

3 Over a low heat, cook down the mixture, stirring continuously, until it starts to come away
from the sides of the saucepan.
4 Remove the saucepan from the heat, allow it to cool slightly, then add 1 egg, incorporating it
using the wooden spoon.

5 Add the remaining eggs one by one, stirring vigorously and making sure each egg is mixed in
completely before adding the next. Lift the mixture once in a while: when it drops off the spoon
in a ribbon, it’s ready.
6 Put the batter in a piping bag with a smooth nozzle.

7 To make éclairs, pipe the batter onto a lined baking tray in 15cm-long strips.
8 To make choux pastries or religieuses, pipe 6cm dollops onto the tray. To make the small
choux that go on top of the religieuses, or for chouquettes, pipe 3cm dollops.

TIP
Use a 20mm nozzle to make éclairs, religieuses or choux pastries. Use a 12–14mm nozzle for
mini éclairs or chouquettes.
GENOESE SPONGE CAKE

Makes a 500g cake

Preparation time: 20 minutes

Cooking time: 40–45 minutes

INGREDIENTS

4 eggs
140g caster sugar
40g butter + extra for greasing
140g plain flour + extra for dusting
1 Preheat the oven to 180°C (350°F), Gas Mark 4. Grease and flour a 22cm round springform
tin. In a large bowl, combine the eggs and the sugar. Place the bowl over a simmering bain-
marie.
2 Whisk until the mixture has tripled in volume and reached 55–60°C (130–140°F), a
temperature that is still tolerable to the touch. Remove the bowl from the bain-marie and whip
the mixture with an electric whisk until it has completely cooled.
3 Melt the butter and allow it to cool. Place 2 tablespoons of the previous mixture in a small
bowl and incorporate the melted butter. Sift the flour into the large bowl, fold it into the egg–
sugar mixture with a spatula, then carefully mix in the contents of the small bowl.
4 Pour the batter into the tin and bake for 35–40 minutes. Let the cake cool before removing it
from the tin.
ALMOND DACQUOISE

Makes 2 dacquoises

Preparation time: 25 minutes

INGREDIENTS

150g icing sugar

135g ground almonds
5 egg whites
50g caster sugar
1 Line a baking tray with nonstick baking paper. Combine the icing sugar and ground almonds
and sift them on to a sheet of nonstick baking paper.

2 In a large bowl, whisk the egg whites with an electric whisk. Add the caster sugar in 3 stages
to avoid deflating the beaten eggs. Continue to whisk until the mixture becomes a pliable
meringue.
3 Pour in the ground almond mixture and carefully fold it in with a spatula.
4 Draw 2 circles on the baking paper. Put the batter into a piping bag fitted with a smooth 1cm
nozzle and pipe the batter on to the baking paper in a spiral, starting from the centre, to make 2
discs.

TIP
Dacquoises are best eaten 24 hours after their preparation. They’re often paired with mousses or
ganaches.
CHOCOLATE SPONGE CAKE

Makes 1 cake

Preparation time: 20 minutes

INGREDIENTS

180g plain flour + extra for dusting

30g cocoa powder
11g (2½ teaspoons) baking powder
6 eggs
100g butter, at room temperature + extra for greasing
100g caster sugar
7.5g (1 heaped teaspoon) vanilla sugar
1 Sift the flour into a bowl with the cocoa powder and baking powder. Separate the egg whites
from the yolks. In a large bowl, whisk the butter with the egg yolks and sugars until creamy.
2 Add the sifted mixture and stir until the batter is smooth.
3 Whip the egg whites into stiff peaks and carefully fold them into the batter mixture with a
spatula.
4 Grease and flour a springform tin and pour in the batter.
VARIATIONS
You can personalize this basic recipe. For example, substitute the cocoa powder with the same
amount of ground hazelnuts or poppy seeds. Depending on the topping, the batter can also be
flavoured with a small amount of liqueur, such as rum or Grand Marnier®.
HOW TO MAKE A SWISS ROLL

Serves 8

Preparation time: 10 minutes

Refrigeration time: 3 hours

INGREDIENTS

1 Genoese sponge cake, cooked in a rectangular tin

Icing sugar, for dusting
Creamy icing of your choice
200g mixed berries (optional)
1 Once the Genoese has cooled, dust a clean tea towel with icing sugar and place the sponge on
top with the longer side perpendicular to you. Carefully peel away the baking paper.
2 Spread your icing over the Genoese leaving a 4cm margin, then top with mixed berries if
desired.
3 Carefully roll the cake while holding it firmly and tucking it in neatly with the tea towel so as
not to break it.
4 Refrigerate for 3 hours, keeping the roulade tightly wrapped until the time comes to decorate it
and serve it.
CRÈME PÂTISSIÈRE

Makes 300ml cream

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

3 egg yolks
50g caster sugar
20g plain flour
250ml whole milk
1 In a large bowl, whisk the egg yolks with the sugar until the mixture becomes pale in colour,
then quickly mix in the flour.
2 Bring the milk to the boil in a heavy-based saucepan.
3 Dilute the contents of the large bowl with a little of the boiling milk, then pour everything
back into the saucepan while mixing continuously.
4 Cook over a very low heat, whisking continuously until the cream has thickened. Remove the
saucepan from the heat and pour the cream into a bowl.

TIP
To keep a skin from forming during the cooling period, stick a fork into a piece of butter and rub
it on the surface of the hot cream without pressing down. Another method is to place clingfilm
directly on the surface of the cream.
 CHANTILLY CREAM

Makes 500ml cream

Preparation time: 10 minutes

INGREDIENTS

500ml very cold whipping cream

30g icing sugar
7.5g (1 heaped teaspoon) vanilla sugar

1 To ensure the cream is very cold, pour it into a large bowl at least 1 hour before preparing the
Chantilly cream and place it in the coldest part of the refrigerator. Take it out of the refrigerator
just before using.

2 Lightly whip the cream by hand or with an electric whisk for 1 minute. Speed up the
movement of the whisk (or electric handheld mixer) as the volume of the cream increases.

3 Add the sugars and continue to whisk. Stop whisking once the cream has doubled in volume
and begins to stick to the whisk. Refrigerate until serving.
 CRÈME ANGLAISE

Makes 600ml cream

Preparation time: 25 minutes

Cooking time: 10–15 minutes

INGREDIENTS

½ vanilla pod
500ml milk
6 egg yolks
60g caster sugar

1 Split the half vanilla pod lengthways. In a heavy-based saucepan, bring the milk and vanilla
pod to a boil, then remove it from the heat and let the vanilla infuse the milk for about 20
minutes.

2 In a large bowl, whisk the egg yolks and sugar vigorously until the mixture becomes frothy
and pale in colour.

3 Remove the vanilla pod from the milk and scrape the seeds out into the milk. Bring the milk to
a boil again. Carefully whisk the boiling milk into the egg mixture.

4 Return the mixture to the saucepan and heat it over a very low heat, without bringing it to a
boil, while stirring continuously until thickened. When you run your finger over the spatula and
leave a trace, you’ll know you’ve reached the right consistency. Pour the crème anglaise into a
large bowl or place the saucepan in a container filled with iced water to stop the cooking. Allow
it to cool.
 FRENCH MERINGUE

Makes 500g meringue

Preparation time: 5 minutes

INGREDIENTS

5 egg whites
300g caster sugar
1 teaspoon vanilla extract (optional)

1 In a large bowl, whip the egg whites into soft peaks with an electric handheld mixer and
gradually add half the sugar.

2 Once the egg whites have doubled in volume, add half the remaining sugar and the vanilla
extract (if using). Continue to whisk until the egg whites become stiff, smooth and shiny. Add
the remaining sugar and mix well to incorporate. The mixture should be firm and stick to the
whisk.
 ITALIAN MERINGUE

Makes enough for 1 tart or 6 tartlets

Preparation time: 20 minutes

INGREDIENTS

80g caster sugar

2 tablespoons water
2 egg whites

1 Bring the sugar and measured water to a boil in a small saucepan. Heat until the mixture
reaches 120°C/248°F (a rolling boil: a bit of syrup dropped into cold water should form a very
soft bead).

2 Meanwhile, begin to whip the egg whites. Halfway through, gradually pour in the boiling
syrup while continuing to whisk until the mixture has become velvety.

GOOD to know!

• French meringue is a great base for vacherins or dry pastry cases that are flavoured and
coloured. It’s also used to make tarts, baked Alaskas and ice cream floats.

• Italian meringue is used to decorate the top of tarts that are then lightly browned in the
oven or with a blowtorch. It can also be used to prepare mousses, sorbets or frozen soufflés.

• Meringues can be flavoured with coffee extract, orange blossom water or lemon zest. Use
food colouring to add all sorts of colours to a meringue.

• Baking process: bake your meringues in the oven with the door ajar. Bake small
meringues, created with a piping bag, for about 40 minutes and larger meringue discs for
about 1½ hours.
 How to top a tart with meringue

1 Prepare the meringue and spread it onto the top of the tart. You can also pipe it on in small
rosettes.
2 Lightly brown the meringue with a blowtorch or put it under the grill for 2–3 minutes.
 CHOCOLATE ICING

Makes enough for 1 large cake

Preparation time: 10 minutes

Cooking time: 5 minutes

INGREDIENTS

125g dark chocolate (at least 70 per cent cocoa solids), broken into pieces
80g icing sugar
60g butter, at room temperature
5 tablespoons cold water
1 Melt the dark chocolate over a barely simmering bain-marie, stirring with a wooden spoon.
2 Add the icing sugar, then the butter. Continue to stir until the mixture is smooth. Gradually stir
in the measured water. Let it cool.
3 Place your cake on a wire rack over a large plate. When the icing has mostly cooled, pour it on
top of the cake.
4 Smooth out the top and sides of the cake with a metal spatula.
TIP
For best results, avoid leaving the chocolate over the bain-marie for too long.
TEMPERED CHOCOLATE

Makes 300g chocolate

Preparation time: 15 minutes

Cooking time: 5 minutes

INGREDIENTS

300g chocolate of your choice

1 If you won’t be using chocolate coating pieces (known as chocolate ‘buttons’), break up the
chocolate with a knife.
2 Melt half the chocolate over a bain-marie, without letting the water boil. If using white
chocolate, remove the chocolate from the bain-marie as soon as the water starts to simmer.
3 Remove from the heat and add the remaining chocolate.
4 Whisk well. The chocolate lowers the temperature of the mixture, making it nice and shiny.
TIP
Use professional couverture chocolate pieces to ice cakes and sweets. It makes a real difference:
it’s easier to work with and it comes out shinier.
 MIXED BERRY COULIS

Makes 500ml coulis

Preparation time: 10 minutes

INGREDIENTS

750g mixed berries (raspberries, redcurrants, strawberries, blackberries)

80g caster sugar
50ml lemon juice
100ml water

1 Place the fruit in a large bowl with the sugar and lemon juice. Crush it in a blender, first
pulsing, then continuously for 2–3 minutes until puréed and smooth.

2 Strain the purée while pressing down with a spatula in order to collect as much juice as
possible. Gradually add the measured water, mixing as you go, until the coulis reaches the
desired consistency.
 CHOCOLATE SAUCE

Makes 500ml sauce

Preparation time: 5 minutes

Cooking time: 10 minutes

INGREDIENTS

200g dark chocolate (at least 70 per cent cocoa solids), broken into pieces
30g butter, cut into small pieces
200ml milk
2 tablespoons double cream
30g caster sugar

1 Place the chocolate in a large bowl over a saucepan filled with hot water. Gently melt the
chocolate over the bain-marie while stirring with a wooden spoon. Add the butter to the
chocolate and stir gently until the mixture is smooth and creamy.

2 Bring the milk to a boil in a small saucepan. Remove it from the heat and add the cream and
sugar. Mix well with a whisk and bring it to a boil again.

3 Pour the contents of this saucepan over the chocolate mixture while whisking continuously
until the mixture is smooth and even. Pour into a bowl or jug. Serve warm over ice cream or
profiteroles, or allow it to cool and enjoy it with cake.

TIP
Use a dark chocolate with a high percentage of cocoa solids and as little sugar as possible.
 CARAMEL

Makes 100g caramel

Preparation time: 2 minutes

Cooking time: 8–12 minutes

INGREDIENTS

100g caster sugar

3 tablespoons water
1 Bring the sugar and measured water to a boil over a high heat in a heavy-based saucepan.
2 Once the caramel begins to colour around the edges, swirl the saucepan carefully and regularly
in a circular movement to stir its contents.

TIP
You can stop the cooking process at different stages depending on what you need the caramel
for. Light brown is good for toppings; brown or dark brown is good for flavouring or for
decorations. If you need liquid caramel, add a little hot water before removing it from the heat,
taking care not to let it splatter.
SALTED CARAMEL

Makes 260g caramel

Preparation time: 5 minutes

Cooking time: 10 minutes

INGREDIENTS

100g caster sugar

3 tablespoons water
150ml single cream
30g lightly salted butter, cut into pieces
1 Prepare a light brown caramel. Remove it from the heat and add the cream and butter
(watching out for splattering).
2 Return the saucepan to the heat, and cook over a high heat for 1 minute while whisking well.
TIP
When making a lemon or orange tart, you can spread the caramel over a ready-made shortcrust
pastry or sweet shortcrust pastry base before adding some lemon curd or marmalade. Alternately,
spread the caramel over a pear, apple or pineapple tart, or use it as the base for a chocolate
ganache.
 LEMON CURD

Makes about 300g curd

Preparation time: 15 minutes

Cooking time: 10 minutes

INGREDIENTS

2 unwaxed lemons
2 eggs
100g caster sugar
50g butter, at room temperature, cut into small pieces
1 teaspoon cornflour

1 Use a zester to zest the lemon into a bowl. Juice the lemons. Pour the juice and zest into a
saucepan.

2 Whisk the eggs in a large bowl. Add the sugar and butter while whisking. Dilute the cornflour
in a tablespoon of this mixture and pour everything into the saucepan.

3 Cook over a very low heat while whisking continuously until the mixture has thickened. Once
the mixture is creamy, filter it through a fine strainer and pour it immediately into a sterilized
glass jar. Let it cool before closing the jar. The lemon curd will keep for 15 days in the
refrigerator.

TIP
Spread this over the base of a fruit tart, brioche, toasted bread or a Genoese sponge.
 CRYSTALLIZED ORANGE PEEL

Makes 400g peel

Preparation time: 20 minutes

Cooking time: 1½ hours

Macerating time: 12 hours

Drying time: 24 hours

INGREDIENTS

6 unwaxed oranges with a thick rind

500ml water
500g caster sugar
100ml orange juice

1 Bring a saucepan full of water to a boil. Cut off both ends of the oranges. Score the orange
rind 4 times from one end to the other with a small knife and peel away 4 equal-sized quarters.
Boil them for 1 minute. Drain them in a sieve, then rinse them in cold water.

2 In a large saucepan, bring the measured water to a boil with the caster sugar and orange juice.
Add the orange peel slices, cover and cook over a low heat for 1½ hours. Let the peel slices cool
in the syrup overnight, then drain them on a wire rack. Let them dry out for 24 hours before
storing them in a sealed container.
 TIP
These crystallized orange peel slices can be used in a number of desserts and cakes. To make
them into sweets, cut them into strips and roll them in granulated sugar. You can also dip them in
chocolate (see here).
 HOW TO COAT ORANGE SLICES OR SWEETS

Serves 4

Preparation time: 15 minutes

INGREDIENTS

Crystallized orange peel, sliced into strips

Sweets of your choice
300g tempered chocolate

1 Temper the chocolate by following the steps. Dunk three-quarters of each orange slice in the
chocolate, then let them drip dry.

2 Place the slices on a sheet of nonstick baking paper or on a silicone sheet.

3 Soak your chosen sweets (ganaches or pralines that have been pre-frozen in small moulds) in
the chocolate with a dipping fork, let them drip dry and place them on the nonstick baking paper.
4 Use a spiral chocolate fork to draw patterns on your sweets.
 HOW TO COLOUR AND ROLL OUT FONDANT ICING

INGREDIENTS

White fondant icing dough

Gel or powdered food colouring
Icing sugar, for dusting

1 Roughly roll out the dough, then dust the top with food colouring (or lightly spread out the gel
with the tip of a knife).
2 Fold the dough over on itself.
3 Knead the dough as if it were Play-Doh until you obtain an even colour (or keep a marbled
look).

4 To use it as a coating, using a rolling pin, spread the fondant icing out over a work surface
dusted with icing sugar.
 HOW TO TOP A CAKE WITH FONDANT ICING

INGREDIENTS

1 cake, already covered with icing or marzipan, according to the recipe

Fondant icing
Icing sugar, for dusting

1 Place the cake on a revolving plate (or on a serving plate). Knead the fondant icing to soften it
(see here), roll it out as thinly as possible on a work surface dusted with icing sugar, then lay it
on top of the cake.
2 Carefully smooth out the top by hand to make it nice and flat, then press the fondant icing
down along the edges of the cake, carefully stretching it if necessary.
3 Cut off the excess fondant icing with a sharp knife.
4 Smooth out the sides of the cake with a plastic dough scraper.
 A glossary
of French terms

A–B
ABAISSE (BLOCK or ROLL): a block of pastry rolled out to the required shape and thickness
on a work surface dusted with flour and using a rolling pin.

ABAISSER (ROLL): the action of using a rolling pin to spread out and flatten pastry in an even
layer. Also known as étaler (to spread out).

APPAREIL: the various ingredients required in the preparation of a dessert before it is cooked
or chilled in the refrigerator.

AROMATISER (FLAVOUR): to flavour a mixture by adding an aromatic or fragrant

ingredient (for example, a liqueur, coffee or rose water).

BAIN-MARIE: a water bath; a culinary procedure designed to keep a mixture warm, to melt
ingredients (such as chocolate, gelatine or butter) without the risk of them overheating or
burning, or to cook dishes very gently using the heat from hot water. The mixture or preparation
is put in a hot water bath or double boiler, or alternatively in a heatproof bowl set over a
saucepan of hot water, without the bottom of the bowl touching the water. The water must not
come into contact with the contents of the dish.

BATTRE (BEAT): to briskly beat an ingredient or mixture to change its consistency,

appearance or colour. To whisk egg whites to soft or firm peaks, placing the whites in a large
mixing bowl and using an electric or hand whisk.

BEURRER (BUTTER): to incorporate butter into a mixture, or to use a brush to coat the inside
of a mould, cake tin or baking sheet with a layer of melted or softened butter in order to prevent
a dish from sticking during cooking and make it easier to turn out. Other ingredients that are an
integral part of a dish can also be used in the same way (for example, a mould could be spread
with a layer of ice cream when preparing a bombe glacée). Moulds are also sometimes lined with
baking parchment to facilitate turning out.

C
CHIQUETER (CRIMP): to make light, regular cuts at an angle with the point of a knife around
the edge of rolled-out puff pastry; for example, on a pie top or galette des rois (kings’ cake) to
help the pastry puff up during baking and to enhance the appearance of the baked dish.

CLARIFIER (CLARIFY): to clarify a syrup or jelly by filtering or letting it settle so it

becomes clear. For clarified butter, melt the butter in a bain-marie, without stirring, so the whey
separates out and forms a white deposit at the bottom. Carefully pour off the clear fat on top into
a bowl or jug.

COUCHER (PIPE): to pipe choux pastry onto a baking sheet using a piping bag fitted with a
piping nozzle.

CUIRE À BLANC (BAKE BLIND): to pre-bake a pastry case before any filling is added and
known as ‘baking blind’ in English. This is done when the filling only requires a very short
baking time, when the filling is already cooked, or when it does not need to be cooked
completely (for example, as with soft fruits). Baking blind is also necessary when a filling is wet
or quite runny and could soak into the pastry base, making it soggy. To avoid this happening, the
inside of the unfilled pastry case is often brushed with beaten egg and baked for an extra 3–5
minutes.

D
DÉCANTER (DECANT): to give a cloudy liquid time to settle so the impurities it contains are
deposited at the bottom before the liquid is poured into another container leaving the residue
behind. To remove aromatic ingredients that are added to a liquid to infuse it with their flavour
but are not served.

DÉMOULER (TURN OUT): to turn out a baked or set dish from its tin or mould.

DÉNOYAUTER (PIT or DESTONE): to remove the stone from certain fruits (for example,
cherries or olives, using a pitter or de-stoning tool.

DESSÉCHER (DRY OUT): to evaporate water from a mixture by placing the saucepan
containing it over the low heat. Used specifically for the initial cooking of choux pastry when the
mixture of water, butter, flour, salt and sugar is beaten over a high heat with a wooden spoon or
spatula until it forms a smooth ball that comes away from the sides of the pan, allowing excess
water to evaporate before the eggs are incorporated.

DÉTAILLER (CUT INTO PIECES): to cut out defined shapes (for example, rounds/slices of
identical size) from a rolled out sheet of pastry using a cutter or sharp knife.

DÉTENDRE (SOFTEN): to soften a dough, paste or mixture by adding an appropriate liquid or

other wet ingredient (for example, milk or beaten eggs).

DÉTREMPE (MOIST DOUGH): a paste made from flour and water mixed in varying
proportions; this is the first stage in preparing a dough before other ingredients (for example,
butter, eggs or milk) are added. The French word détremper means to ‘water down’ and this
happens when the flour absorbs enough water to become a dough as you knead it with your
fingertips.

DÉVELOPPER (DEVELOP): used to describe a mixture (for example, a dough, cream or

cake) ‘developing’ as it increases in volume, either through baking, whipping or fermentation.

DORER (EGG WASH): to brush beaten egg over pastry or bread dough, perhaps diluting the
egg first with a little water or milk. This ‘gilds’ the pastry or dough so it develops a shiny, golden
crust when baked.

DRESSER (DRESS or ARRANGE): to arrange the individual elements of a savoury or sweet

dish on a serving plate so they are presented harmoniously and to best advantage. Also to pipe
choux pastry (see COUCHER).

E
ÉCUMER (SKIM): to skim off the froth that collects on the surface of a liquid or mixture while
it is cooking (for example, syrup being brought to the boil or jam boiled to setting point). This
can be done with a skimmer tool, a small ladle or spoon.

EFFILER (CUT, TRIM or TAPER): to cut (for example, almonds) lengthwise into fine slivers
or flakes.

ÉGOUTTER (DRAIN): to drain or remove excess liquid from a mixture (or an ingredient) by
placing it in a colander, strainer, fine-mesh sieve or on a wire rack.

ÉMINCER (SLICE THINLY or CUT): to cut fruit into slices, strips or rounds, into fairly thin
slices of equal thickness.

ÉMULSIONNER (MAKE AN EMULSION): to combine one liquid with another liquid (or
mixture) in such a way as to create a smooth emulsion without the two separating. An example
of such an emulsion is mixing egg yolks into melted butter.

ENROBER (ENROBE or COAT): to coat or cover food completely with a fine or denser layer
of another ingredient, such as coating petits fours or sweets in melted chocolate, fondant icing or
boiled sugar.
ÉVIDER (HOLLOW OUT): to carefully hollow out the centre of a fruit without damaging the
surrounding flesh and peel, such as removing the middle of an apple (the core and pips) with an
apple corer.

EXPRIMER (PRESS): to remove juice, water in vegetables or excess liquid from other foods
by pressing them. A citrus press or lemon squeezer is used to extract the juice from citrus fruits.

F
FAÇONNER (SHAPE): to form pastry, dough or other preparation into a desired shape.

FARINER (FLOUR): to coat a food in flour or dust flour over a baking tin, mould or work
surface. A marble slab or pastry board can also be dusted with flour before rolling out pastry or
kneading bread dough on it.

FILTRER (FILTER): to pass a more or less liquid mixture (syrup, etc.) through a fine-mesh
conical sieve (chinois) or strainer to remove any impurities or deposits.

FLAMBER (‘FLAME’): to baste a hot dessert with a spirit (or liqueur) that has previously been
warmed and then set alight.

FONCER (LINE): to line the base and sides of a large tart tin or individual tart tins with rolled
out pastry. To ensure the pastry fits the shape and size of the tin or tins exactly, either roll a
rolling pin firmly over the top of a large tin so the excess pastry falls away or, if using individual
tins, use a pastry cutter to stamp out shapes of the correct size before lining the tins with them.

FONDRE (HEAT & MELT): to heat an ingredient, such as chocolate or a block of solid fat,
until it melts and liquifies. This is often done in a bain-marie to prevent the ingredient burning or
overheating.
FONTAINE (FOUNTAIN): a mound or ‘fountain’ of flour heaped on a marble slab or board
with a dip or ‘well’ hollowed out in the centre into which various ingredients needed to make
pastry are added.

FOUETTER (WHISK): to beat vigorously using a manual or electric whisk to achieve an

homogeneous mixture (for example, egg whites until they stand in peaks or cream until it is light
and thick). See also BATTRE.

FOURRER (STUFF): to fill certain sweet preparations such as cakes or biscuits with cream,
fondant or buttercream.

FRAISER (GENTLY KNEAD): to roughly mix the ingredients for rich shortcrust pastry and
then work them together by pushing the dough away from you with the palm of your hand on the
work surface so everything is evenly combined and the finished dough is smooth but not elastic.

FRAPPER (COOL or CHILL): to rapidly cool and then chill a cream, liqueur, fruit or mixture.

FRÉMIR (SIMMER): to simmer, the term applied to a liquid when the surface of it begins to
temble just before boiling.

FRIRE (FRY): to fry food, or finish cooking it by deep-frying, immersing the food in a large
pan of fat that has been heated to a high temperature. Prior to frying, the food is often coated in
flour, batter, pancake batter or choux pastry, which results in a beautifully crisp, golden brown
crust.

G
GLACER (COAT or CHILL): to coat hot or cold entremets (layered desserts and cakes) with a
thin layer of fruit or chocolate to make them shine and look more attractive. To cover the top of a
gâteau with, for example, a layer of fondant icing, icing sugar or syrup. To dust icing sugar over
a cake, soufflé or other dessert when it comes out of the oven so the top caramelizes and
develops a sheen. Finally, to chill a prepared dish to be eaten very cold by sitting it in crushed
ice.

GRAISSER (GREASE): to grease a baking sheet or the inside of a baking ring or tin, to prevent
mixtures sticking during baking and make turning them out easier.

GRATINER (‘MAKE A GOLDEN CRUST’): to cook or finish cooking a dish in the oven so
it has a thin golden crust on top.

GRILLER (TOAST): to toast nuts (for example, flaked almonds, hazelnuts or pistachios) by
spreading them out on a baking sheet, placing them in a hot oven and turning them regularly so
they colour lightly and evenly.

H–I
HACHER (CHOP): to chop ingredients (for example, almonds, hazelnuts, pistachios, fresh
herbs, citrus zest) very finely, using a sharp knife or chopper.

HUILER (OIL): to brush a fine film of oil over the inside of a mould or a baking sheet to
prevent food from sticking. The term can also be applied to almond paste/marzipan or praline,
both of which have an ‘oily’ sheen.

IMBIBER (MOISTEN): to moisten certain types of cake (for example, babas or sponges) with
a syrup, spirit or liqueur to soften, sweeten and flavour them. See also SIROPER (to soak in
syrup).

INCISER (INCISE): to make cuts of varying depths using a sharp knife. Pastry is ‘incised’ to
enhance its appearance, and fruit to make peeling or cutting it easier.

INCORPORER (INCORPORATE): to add ingredients to a mixture and incorporate them

thoroughly (for example, flour and butter); to mix, introduce or blend.

INFUSER (INFUSE): to pour a boiling liquid over an aromatic ingredient and leave to stand
and to steep in it so that the liquid absorbs its flavour and fragrance. Vanilla pods can infuse milk
or cinnamon sticks red wine.

L
LEVAIN (STARTER): a sour dough starter made from a mixture of flour, organic yeast and
water that is left to double in size before the rest of the dough is incorporated.

LEVER: to leave yeasted doughs to rise in a warm place as the result of fermentation.

LIER (THICKEN or BIND): to thicken (for example, a liquid or cream) to a desired

consistency by adding flour, egg yolks or crème fraîche/double cream.

LUSTRER (GLOSS): to make a dish shine by coating it with an ingredient that enhances its
appearance. For hot dishes, this ‘glossing’ is done by brushing clarified butter over the dish. For
cold dishes, jelly on the point of setting is used. Some layered desserts and pastries are given a
glossy sheen by being brushed with fruit jelly or a neutral glaze called nappage (coating). See
also NAPPAGE.

M–N
MACÉRER (MACERATE): to soak, for varying lengths of time, fresh, crystallized or dried
fruit in a liquid (for example, a spirit, liqueur, syrup, wine or tea), so the fruit is infused with the
fragrance of the liquid.

MALAXER (KNEAD): to work or knead an ingredient (for example, fat or dough) by hand to
soften or stretch it. The ingredients used to make some doughs require lengthy kneading to
produce a smooth, not sticky dough.

MASQUER (COAT): to completely cover a layered dessert or gâteau with an ingredient that
coats it smoothly and evenly (for example, cream, almond paste/marzipan, or jam).

MERINGUER: to cover or top a pastry or cake with meringue. Also, to add sugar to egg whites
while they are being whisked to peaks. In France the part of the cake or dessert consisting of the
cooked meringue mixture is called the meringage.

MONDER (SKIN): to remove the skin from a nut or fruit (for example, an almond, peach or
pistachio) that has first been plunged into boiling water for a few seconds and then drained. The
skin is carefully split with the tip of a sharp knife and then peeled away, without the flesh of the
nut or fruit being pierced by the knife.

MONTER (WHISK): to use a manual or electric whisk to whisk egg whites, crème
fraîche/double cream or a sweet mixture, so as to trap as much air as possible in them. This
increases their volume and gives them a specific consistency and colour.

MOUILLER (MOISTEN): to add a liquid to a preparation, either prior to cooking or to make a

sauce. The liquid, called mouillement (a moistening agent), can be water, milk or wine.
MOULER (PUT IN A MOULD): to put a liquid or a firm mixture such as a dough into a
mould so it takes the shape of the mould when changing its consistency either during cooking,
chilling or freezing.

NAPPAGE (COATING): an unset jelly made from a fruit jam (for example, apricot, strawberry
or raspberry) that is heated, sieved and then often has a setting agent such as gelatine added to it.
This nappage (coating) is brushed over fruit tarts, babas, savarins and various layered desserts to
give them a beautifully shiny finish.

NAPPER (COAT FOOD EVENLY): to pour a coulis or liquid cream, for example, over a dish
to cover it as fully and uniformly as possible. When making a custard, to heat the mixture to
83°C (181°F) so it thickens and nappe (coats) the back of a spoon.

P
PANACHER (‘JUDICIOUSLY MIX’): to mix together two or more ingredients of contrasting
colours, flavours and shapes.

PARFUMER (PERFUME/FLAVOUR): to add an additional flavour in the form of a spice,

herb, wine or spirit to enhance the natural aroma and taste of an ingredient or dish.

PASSER (STRAIN): to pass a thin cream, syrup, jelly or coulis through a fine mesh conical
strainer to make it very smooth.

PÂTON: the name given to a block (or package) of puff pastry that has been given the required
number of folds and turns. In the broader sense, it can refer to any type of pastry before it is
baked.

PÉTRIR (KNEAD): to thoroughly knead flour with one or more additional ingredients, either
by hand or in a stand mixer (fitted with a dough hook), to obtain a smooth, even-textured dough.

PILER (GRIND): to crush or grind certain ingredients to a powder or paste (for example,
almonds or hazelnuts).
PIQUER (PRICK): to use a fork to prick small, even-sized holes over the surface of a sheet of
rolled out pastry to stop it puffing up in the oven.

POCHER (POACH): to cook fruit in a gently simmering poaching liquid (for example, water
or syrup) that covers the fruit and is kept at a gentle simmer.

POINTER: to leave a yeast dough to ferment after kneading until it doubles in volume, before
knocking it back with your fist.

POMMADE: to work butter until it has the consistency of a ‘pomade’ (a creamy ointment for
the hair or skin). The butter needs to be at room temperature so it can be beaten with a wooden
spoon or spatula until soft, smooth and creamy.

POUSSER: the French term used to describe a dough rising and increasing in volume due to the
action of yeast producing bubbles of carbon dioxide that become trapped inside the dough.

R
RAFFERMIR (FIRM UP): to firm up pastry or a dough and to thicken or set a mixture by
chilling it in the refrigerator for as long as necessary.

RAFRAÎCHIR (CHILL): to put a gâteau, layered dessert, fresh fruit salad or cream to be
served chilled in the refrigerator.

RÉDUIRE (REDUCE): to reduce the volume of a liquid by evaporation, keeping the

temperature of the liquid at boiling point. This concentrates and increases the liquid’s flavour,
making it richer as well as thicker.

REPÈRE: marks made on a cake to make decorating or assembling it easier. Repère (edible
glue) also refers to a mixture of flour and egg white used to affix edible decorations to a plain
dessert or cake or around the edge of a dish.

RÉSERVER (RESERVE): to set aside ingredients, mixtures or preparations for later use,
keeping them chilled or hot. To prevent them spoiling, they are often wrapped in baking
parchment, aluminium foil, cling film or even a clean tea towel.

ROMPRE (KNOCK BACK OR PUNCH DOWN): to momentarily stop the fermentation (or
‘growth’) of a yeast dough by flattening and folding it over on itself several times. This is
repeated twice during the preparation of the dough to help strengthen and develop it fully.

RUBAN (RIBBON): egg yolks and icing sugar whisked together, either at room temperature or
in a large bowl over a pan of hot water, until the mixture is sufficiently thick and smooth so as
not to slip straight back into the bowl when the beaters of the whisk are lifted (for example,
Genoese sponge cake batter falling off the beaters in a thick ‘ribbon’).

S–T
SABLER (‘CREATE A SANDY TEXTURE’): to rub the ingredients together with your
fingertips when making shortcrust or sweet shortcrust pastry until they resemble coarse sand or
breadcrumbs (the term comes from sable, the French word for sand).

SIROPER (SOAK IN SYRUP): to soak a sweet yeast cake (for example, a baba or savarin) in a
syrup, spirit or liqueur or baste it several times with the soaking liquid until it is fully saturated.

STRIER (MAKE A PATTERN): to mark a pattern of lines or grooves across the top of iced or
frosted gâteaux using the tines of a fork, an icing comb or brush.

TAMISER (SIFT/STRAIN): to sift flour, a raising agent or sugar through a sieve to get rid of
any lumps. Certain liquids of varying degrees of viscosity are also strained through a colander,
strainer or sieve.

TAMPONNER: to carefully place a small piece of butter on top of a still-warm custard or

cream sauce so that as the butter melts it spreads out to cover the sauce with a thin film of fat,
thus preventing a skin forming.

TOURER: to give the dough the required number of single or double tours (turns) when making
puff pastry.

TRAVAILLER: to beat or mix together, as vigorously as necessary, the various elements of a

dough or liquid mixture, either to incorporate different ingredients, make it homogeneous or
smooth, give it body or make it creamy. Depending on the type of mixture, this can be done on
the heat, off the heat, by using a wooden spoon or spatula, a manual or electric whisk, a stand
mixer, a liquidizer or blender, or even by hand.

V–Z
VANNER: to stir a creamy sauce (or similar mixture) regularly with a wooden spoon or whisk
as it cools to keep it smooth but mainly to prevent a skin forming on its surface. Regular stirring
also speeds up the cooling process.

ZESTER (ZEST): to remove just the coloured, aromatic, outermost part of the rind of a citrus
fruit (the ‘zest’) using a paring knife or zester tool.
 Index
of ingredients

A
acacia
almond milk: Blancmange
almonds
Almond Dacquoise
Almond Gazelle Horns
Almond Tuiles
Apple and Almond Semifreddo
Apricot and Rosemary Brioche Tart
Apricot Peach Tian
Chestnut Vacherin
Chocolate Macarons
Coffee Cake
Fine Fig Tartlets
Flourless Orange Cake
Frangipane Galette des Rois
French Pear Tart
Frozen Chocolate Parfait with Caramelized Almonds
Jam Biscuits
Kouglof
Mascarpone Tart
Mini Orange and Almond Cakes
Pink Praline Brioche
Pistachio, Honey and Almond Cakes
Queen of Sheba
Raspberry and Pistachio Financiers
Rhubarb Tartlets
Roasted Figs with Almonds
Sweet Dough
Visitandine Cakes
amaretti biscuits: Apple and Almond Semifreddo
apples
Apple and Almond Semifreddo
Apple and Raspberry Crumble
Apple Crumble
Apple–Mango Compote
Apple Pie
Apple Roses
Apple Strudel
Apple Tarte Tatin
Apple Turnovers
Baked Apples
 Baked Apples with Pistachios
Caramelized Apple Cake
Floral Tart
apricots
Apricot and Rosemary Brioche Tart
Apricot Peach Tian
Avocado Cream Dessert

B
babas
Rum Babas
bananas
Banana Bread
Banana Chocolate Tart
Cinnamon and Banana Mousse
Roasted Spiced Bananas
barquettes: Raspberry Barquettes
basil: Watermelon and Basil Soup
berries, mixed
Chocolate and Mixed Berry Roulade
Eton Mess
Mixed Berry Coulis 1, 2
Mixed Berry Granita
Mixed Berry Millefeuille
Savarin with Mixed Berries and Chantilly Cream
berries, red: Coconut and Red Berry Panna Cotta
biscuits
Almond Tuiles
Breton Biscuits
Chocolate and Orange Biscuits
Chocolate Chip Cookies
Cigarette Biscuits
French Butter Biscuits
Jam Biscuits
Langue de Chat Biscuits
Lemon Biscuits
Rum and Currant Biscuits
Shortbread biscuits
blackcurrants
Frozen Blackcurrant Charlotte
Pear and Blackcurrant Frozen Delight
blueberries
Blueberry and Cream Cheese Zebra Cake
Blueberry and Lemon Muffins
bread
Pain Perdu
Pain Perdu Fries
brioche
Pink Praline Brioche
Soft Brioche Buns
brocciu: Fiadone
brownies: Pecan Brownies
buns
Soft Brioche Buns
Sweet Buns
Buttermilk Scones

C
cakes
Banana Bread
Basque Cake
Blueberry and Cream Cheese Zebra Cake
Blueberry and Lemon Muffins
Canelés
Caramelized Apple Cake
Carrot Cake
Chocolate and Mixed Berry Roulade
Chocolate Cake with Crystallized Ginger
Chocolate Courgette Sponge Cakes
Chocolate Spread Surprise Cake
Coconut Macaroons
Coffee Cake
Cramique
Crunchy Chocolate Nests
Cupcakes
Dark Chocolate Fondants
Double Chocolate Muffins
Extra-Chocolaty Chocolate Cake
Far Breton
Fiadone
Flourless Orange Cake
Fraisier
French Spiced Bread
Fruit Cake
Genoese Sponge Cake
Goldfish in a Bowl
Kouglof
Kouign-Amman
Lemon Drizzle Cake
Lemon Poppy Sponge
Madeleines
Marble Cake
Mini Orange and Almond Cakes
Mini Walnut Delights
Mocha Cake
Noisettine
Orange and Raisin Semolina Cake
Pecan Brownies
Pineapple Upside-Down Cake
Pistachio, Honey and Almond Cakes
 Pound Cake
Pumpkin and Pecan Cake
Queen of Sheba
Raspberry and Pistachio Financiers
Rice and Caramel Cake
Soft Chocolate Sponge Cake
St Honoré Cake
Strawberry and Lemon Roulade
Swiss Roll
Vanilla Sponge
Visitandine Cakes
Walnut Delight
Yogurt Cake
caramel
Chocolate Caramels
Crème Brûlée
Crème Caramel
Dark Chocolate Crème Brûlée
decorations
Floating Islands
Peach and Orange Caramel Crunch
Pineapple Upside-Down Cake
Rice and Caramel Cake
Salted Caramel
Salted Caramel Tartlets
St Honoré Cake
cardamom
Pavé of Bitter Chocolate with Sweet Spices
Carrot Cake
cassata: Italian Cassata
Chantilly cream
Choux Buns with Chantilly Cream
Mont-Blanc
Poached Rhubarb with Vanilla Chantilly Cream
Savarin with Mixed Berries and Chantilly Cream
St Honoré Cake
Strawberry, Mascarpone and Chantilly Tart
Charlottes
Chocolate Charlotte
Frozen Blackcurrant Charlotte
Pear Charlotte
Strawberry Charlotte
cheesecakes
Baked Vanilla Cheesecake
Orange Cheesecake
cherries
Black Forest Gâteau
Cherry Clafoutis
Pan-Fried Cherries with Honey and Pistachios
chestnut cream
Chocolate Chestnut Verrines
Mont-Blanc
Chestnut Vacherin
chilli
chocolate, dark
Banana Chocolate Tart
Belle Hélène
Choco-Pear Puddings
Chocolate and Orange Biscuits
Chocolate and Vanilla Bavarian
Chocolate Cake with Crystallized Ginger
Chocolate Charlotte
Chocolate Chestnut Verrines
Chocolate Chip Cookies
Chocolate Courgette Sponge Cakes
Chocolate Crêpes
Chocolate Hazelnut Spread
Chocolate Icing
Chocolate Macarons
Chocolate Marquise
Chocolate Mousse with Crystallized Orange Peel
Chocolate Praline Log
Chocolate Religieuses
Chocolate Sauce
Chocolate Soufflé
Chocolate Tart
Crunchy Chocolate Nests
Dark Chocolate Crème Brûlée
Dark Chocolate Fondants
Dark Chocolate Truffles
decorations
Double Chocolate Mousse
Double Chocolate Muffins
Dried Fruit Mendiants
Easy Chocolate Éclairs
Extra-Chocolaty Chocolate Cake
French Chocolate Float
Frozen Chocolate Parfait with Caramelized Almonds
Grandma’s Chocolate Pudding
Old Fashioned Hot Chocolate
Pavé of Bitter Chocolate with Sweet Spices
Pecan Brownies
Profiteroles
Queen of Sheba
Soft Chocolate Sponge Cake
Tempered Chocolate
chocolate, milk: Double Chocolate Mousse
chocolate, white
Strawberry, Mascarpone and Chantilly Tart
White Chocolate Mousse
White Chocolate Tartlets
choux pastry
Chocolate Religieuses
Choux Buns with Chantilly Cream
 Easy Chocolate Éclairs
Nuns’ Puffs
Praline Paris–Brest
Profiteroles
St Honoré Cake
cinnamon
Cinnamon and Apple Fritters
Cinnamon and Banana Mousse
French Spiced Bread
Pavé of Bitter Chocolate with Sweet Spices
citrus peel: Citrus Rice Pudding
clafoutis: Cherry Clafoutis
cocoa powder
Black Forest Gâteau
Chocolate and Mixed Berry Roulade
Chocolate Caramels
Chocolate Sponge Cake
Dark Chocolate Truffles
Marble Cake
Tiramisú
coconut cream: Avocado Cream Dessert
coconut, dessicated: Mini Mango and Coconut Tortes
Coconut Macaroons
coconut milk
Coconut and Red Berry Panna Cotta
Nice Cream Piña Colada
coffee
Affogato
Coffee Cake
Mini Walnut Delights
Mocha Cake
Nougat Ricoré Coffee
Tiramisú
Walnut Delight
compotes: Apple–Mango Compote
Cornflakes: Crunchy Chocolate Nests
cottage cheese: Pear and Blackcurrant Frozen Delight
courgettes: Chocolate Courgette Sponge Cakes
cream
Apple Tarte Tatin
Apple Turnovers
Banana Chocolate Tart
Belle Hélène
Blancmange
Chantilly cream
Chestnut Vacherin
Chocolate and Vanilla Bavarian
Chocolate Caramels
Chocolate Chestnut Verrines
Chocolate Mousse with Crystallized Orange Peel
Chocolate Praline Log
Chocolate Spread Surprise Cake
 Chocolate Tart
Choux Buns with Chantilly Cream
Coconut and Red Berry Panna Cotta
Crème Brûlée
Dark Chocolate Crème Brûlée
Dark Chocolate Truffles
Easy Chocolate Éclairs
French Chocolate Float
Grandma’s Chocolate Pudding
Italian Cassata
Lime Mousse
Little Cream Pots
Matcha Tea with Soy Milk
Mint Ice Cream
Mixed Berry Millefeuille
Mont-Blanc
Pear Charlotte
Poached Rhubarb with Vanilla Chantilly Cream
Profiteroles
Raspberry Mousse
Rhubarb Tartlets
Rum Babas
Salted Caramel Tartlets
Savarin with Mixed Berries and Chantilly Cream
St Honoré Cake
Strawberry Charlotte
White Chocolate Mousse
White Chocolate Tartlets
cream cheese
Baked Vanilla Cheesecake
Blueberry and Cream Cheese Zebra Cake
Carrot Cake
Goldfish in a Bowl
Orange Cheesecake
crème fraîche
Double Chocolate Mousse
Eton Mess
crème pâtissière
Basque Cake
Mixed Berry Millefeuille
Prune Trifle Cake
Raspberry Barquettes
Saint Tropez Tart
St Honoré Cake
crêpes: Chocolate Crêpes
crumbles
Apple and Raspberry Crumble
Apple Crumble
cupcakes
currants
Raisin Rolls
Rum and Currant Biscuits
custard: Parisian Flan

D
decorations
dough: Sweet Dough
drinks

E
éclairs: Easy Chocolate Éclairs
eggs
Almond Dacquoise
Chestnut Vacherin
Chocolate Charlotte
Chocolate Marquise
Chocolate Mousse with Crystallized Orange Peel
Chocolate Soufflé
Colourful Mini Meringues
crème anglaise
Crème Brûlée
Crème Caramel
crème pâtissière
Dark Chocolate Crème Brûlée
Double Chocolate Mousse
Floating Islands
French Meringue
Frozen Strawberry Soufflé
Grand Marnier® Soufflé
Grandma’s Chocolate Pudding
Italian Meringue
Lime Mousse
Little Cream Pots
Pain Perdu
Pain Perdu Fries
Raspberry Soufflé
Rice Pudding
Tiramisú
Vanilla Pudding
Zabaglione
equipment

F
figs
Fine Fig Tartlets
Roasted Figs with Almonds
financiers
Raspberry and Pistachio Financiers
flowers
fondant icing 1, 2
fritters: Cinnamon and Apple Fritters
fruit
desserts
Fruit Skewers
Jams
Stir-Fry
fruit, candied
Fruit Cake
Italian Cassata
fruit, crystallized
Bordelaise Cake of Kings
French Spiced Bread

G
ginger
Chocolate Cake with Crystallized Ginger
Grand Marnier® Soufflé
granitas
Lemon Granita
Mixed Berry Granita
grapefruit: Citrus and Mint Nage
green anise: Pavé of Bitter Chocolate with Sweet Spices

H
hazelnuts
Chocolate Hazelnut Spread
Chocolate Praline Log
Coffee Cake
Dried Fruit Mendiants
Mocha Cake
Noisettine
herbs
history of cakes
honey
French Spiced Bread
Pan-Fried Cherries with Honey and Pistachios
Pistachio, Honey and Almond Cakes

I
ice cream
Affogato
Baked Alaska
Chestnut Vacherin
French Chocolate Float
 Italian Cassata
Mint Ice Cream
Peach Melba
icing: Chocolate Icing
ingredients

J
jam
Jam Biscuits
juices

K
Kirsch: Black Forest Gâteau
Kiwifruit Tart

L
lavender
lemon curd: Strawberry and Lemon Roulade
lemon verbena
lemons
Blueberry and Lemon Muffins
Bugnes
Fiadone
Fruit Popsicles
Lemon Biscuits
Lemon Curd
Lemon Drizzle Cake
Lemon Granita
Lemon Meringue Tartlets
Lemon Poppy Sponge
Pan-Fried Lemon Mirabelles
limes
Avocado Cream Dessert
Lime Mousse
Mango–Lime Sorbet
lychees: Chilled Lychees and Raspberries

M
macarons: Chocolate Macarons
Mandarin Sorbet
mangoes
Apple–Mango Compote
Fruit Popsicles
Mango–Lime Sorbet
 Mango Sorbet
Mini Mango and Coconut Tortes
Marsala: Tiramisú
mascarpone
Chocolate Religieuses
Choux Buns with Chantilly Cream
Cinnamon and Banana Mousse
Mascarpone Tart
Pear and Blackcurrant Frozen Delight
Strawberry, Mascarpone and Chantilly Tart
Tiramisú
mendiants: Dried Fruit Mendiants
meringue
Baked Alaska
Colourful Mini Meringues
Eton Mess
French Meringue
Italian Meringue
Lemon Meringue Tartlets
Mont-Blanc
Raspberry Pavlova
milk
Citrus Rice Pudding
crème anglaise
Crème Brûlée
Crème Caramel
crème pâtissière
Dark Chocolate Crème Brûlée
Floating Islands
Grandma’s Chocolate Pudding
Little Cream Pots
Mint Ice Cream
Nougat Ricoré Coffee
Old Fashioned Hot Chocolate
Orange and Raisin Semolina Cake
Raspberry Tapioca Pudding
Rice and Caramel Cake
Rice Pudding
Vanilla Pudding
milk infusions
millefeuilles: Spiced Pineapple Millefeuilles
mint
Citrus and Mint Nage
Mint Ice Cream
mousse
Chocolate Mousse with Crystallized Orange Peel
Cinnamon and Banana Mousse
Double Chocolate Mousse
Lime Mousse
Raspberry Mousse
White Chocolate Mousse
muffins
 Blueberry and Lemon Muffins
Double Chocolate Muffins

N
Nougat Ricoré Coffee
Nutella: Chocolate Spread Surprise Cake
nuts: Italian Cassata

O
oat flakes: Banana Bread
orange blossom water
Almond Gazelle Horns
Basque Cake
Orange and Raisin Semolina Cake
Saint Tropez Tart
orange peel, crystallized
Chocolate Mousse with Crystallized Orange Peel
Crystallized Orange Peel
oranges
Bordelaise Cake of Kings
Chocolate and Orange Biscuits
Citrus and Mint Nage
Crystallized Orange Peel
Extra-Chocolaty Chocolate Cake
Flourless Orange Cake
Mini Orange and Almond Cakes
Orange Cheesecake
Peach and Orange Caramel Crunch
Yogurt Cake

P
pancakes
Chocolate Crêpes
Scotch Pancakes
parfait: Frozen Chocolate Parfait with Caramelized Almonds
passion fruit
Citrus and Mint Nage
Spiced Pineapple and Passion Fruit Parcels
pastry 1, 2. see also tarts
Choux Pastry
flavouring
Puff Pastry
Shortcrust Pastry
Sweet Shortcrust Pastry
Pavlovas
Raspberry Pavlova
peaches
Apricot Peach Tian
Peach and Orange Caramel Crunch
Peach Melba
pears
Belle Hélène
Choco-Pear Puddings
French Pear Tart
Pear and Blackcurrant Frozen Delight
Pear Charlotte
Pears Poached in Sweet Wine
pecans
Pecan Brownies
Pumpkin and Pecan Cake
pepper
pies. see tarts
pineapple
Carrot Cake
Nice Cream Piña Colada
Pineapple Upside-Down Cake
Spiced Pineapple and Passion Fruit Parcels
Spiced Pineapple Millefeuilles
Vanilla Pineapple Carpaccio
piping decorations
pistachios
Baked Apples with Pistachios
Dried Fruit Mendiants
Fine Fig Tartlets
Pan-Fried Cherries with Honey and Pistachios
Pistachio, Honey and Almond Cakes
Raspberry and Pistachio Financiers
Spiced Pineapple Millefeuilles
plums: Pan-Fried Lemon Mirabelles
poppy seeds: Lemon Poppy Sponge
praline
Chocolate Praline Log
Pink Praline Brioche
Praline Paris–Brest
prunes
Far Breton
Prune Trifle Cake
puddings
Choco-Pear Puddings
Citrus Rice Pudding
Raspberry Tapioca Pudding
Rice Pudding
puff pastry
Apple Roses
Apple Turnovers
Frangipane Galette des Rois
Mixed Berry Millefeuille
Palmiers
Pumpkin and Pecan Cake

R
raisins
Apple Strudel
Cramique
Dried Fruit Mendiants
Fruit Cake
Kouglof
Orange and Raisin Semolina Cake
raspberries
Apple and Raspberry Crumble
Chilled Lychees and Raspberries
Peach Melba
Raspberry and Pistachio Financiers
Raspberry Barquettes
Raspberry Mousse
Raspberry Pavlova
Raspberry Soufflé
Raspberry Tapioca Pudding
rhubarb
Poached Rhubarb with Vanilla Chantilly Cream
Rhubarb Tartlets
rice
Citrus Rice Pudding
Rice and Caramel Cake
Rice Pudding
rolls: Raisin Rolls
rosemary
Apricot and Rosemary Brioche Tart
rosewater
roulades
Chocolate and Mixed Berry Roulade
Strawberry and Lemon Roulade
rum
Bugnes
Canelés
Mocha Cake
Rum and Currant Biscuits
Rum Babas
Savarin with Mixed Berries and Chantilly Cream

S
scones: Buttermilk Scones
semifreddos: Apple and Almond Semifreddo
semolina: Orange and Raisin Semolina Cake
Shortbread biscuits
smoothies
sorbets
Mandarin Sorbet
Mango–Lime Sorbet
Mango Sorbet
soufflés
Chocolate Soufflé
Frozen Strawberry Soufflé
Grand Marnier® Soufflé
Raspberry Soufflé
soy milk: Matcha Tea with Soy Milk
spelt flour: Banana Bread
spices
Pavé of Bitter Chocolate with Sweet Spices
Roasted Spiced Bananas
sponge fingers
Chocolate Charlotte
Frozen Blackcurrant Charlotte
Pear Charlotte
Prune Trifle Cake
Strawberry Charlotte
strawberries
Fraisier
Frozen Strawberry Soufflé
Fruit Popsicles
Goldfish in a Bowl
Strawberry and Lemon Roulade
Strawberry Charlotte
Strawberry, Mascarpone and Chantilly Tart
strudels: Apple Strudel
sugar syrup

T
tapioca: Raspberry Tapioca Pudding
tarts 1, 2
Apple Pie
Apple Tarte Tatin
Apricot and Rosemary Brioche Tart
Banana Chocolate Tart
Chocolate Tart
Fine Fig Tartlets
Floral Tart
French Pear Tart
Kiwifruit Tart
Lemon Meringue Tartlets
Mascarpone Tart
Mini Mango and Coconut Tortes
Parisian Flan
Rhubarb Tartlets
Saint Tropez Tart
Salted Caramel Tartlets
 Strawberry, Mascarpone and Chantilly Tart
White Chocolate Tartlets
tea
Cramique
Herbal Infusions
Matcha Tea with Soy Milk
Prune Trifle Cake
thyme
truffles: Dark Chocolate Truffles

V
vanilla
Baked Vanilla Cheesecake
Vanilla Pineapple Carpaccio
Vanilla Pudding
Vanilla Sponge
vegetable-based desserts

W
Waffles with Icing Sugar
walnuts
Apple Strudel
Carrot Cake
Mini Walnut Delights
Walnut Delight
watermelon
Watermelon and Basil Soup
Watermelon Pizza
wine
Pears Poached in Sweet Wine
Zabaglione
wisteria

Y
Yogurt Cake
 Index
of recipes

A
Affogato
Almond Dacquoise
Almond Gazelle Horns
Almond Tuiles
Apple and Almond Semifreddo
Apple and Raspberry Crumble
Apple Crumble
Apple–Mango Compote with Vanilla
Apple Pie
Apple Roses
Apple Strudel
Apple Tarte Tatin
Apple Turnovers
Apricot and Rosemary Brioche Tart
Apricot Peach Tian
Avocado Cream Dessert

B
Baked Alaska
Baked Apples with Pistachios
Baked Vanilla Cheesecake
Banana Bread
Banana Chocolate Tart
Basque Cake
Belle Hélène Pears
Black Forest Gâteau
Blancmange
Blueberry and Cream Cheese Zebra Cake
Blueberry and Lemon Muffins
Bordelaise Cake of Kings
Breton Biscuits
Bugnes
Buttermilk Scones

C
Canelés
Caramel
Caramelized Apple Cake
Carrot Cake
Chantilly Cream
Cherry Clafoutis
Chestnut Vacherin
Chilled Lychees and Raspberries
Choco-Pear Puddings
Chocolate Crepes
Chocolate and Mixed Berry Roulade
Chocolate and Orange Biscuits
Chocolate and Vanilla Bavarian
Chocolate Cake with Crystallized Ginger
Chocolate Caramels
Chocolate Charlotte
Chocolate Chestnut Verrines
Chocolate Chip Cookies
Chocolate Courgette Sponge Cakes
Chocolate Hazelnut Spread
Chocolate Icing
Chocolate Macarons
Chocolate Marquise
Chocolate Mousse with Crystallized Orange Peel
Chocolate Praline Log
Chocolate Religieuses
Chocolate Sauce
Chocolate Soufflé
Chocolate Sponge Cake
Chocolate Spread Surprise Cake
Chocolate Tart
Choux Buns with Chantilly Cream
Choux Pastry
Churros
Cigarette Biscuits
Cinnamon and Apple Fritters
Cinnamon and Banana Mousse
Citrus and Mint Nage
Citrus Rice Pudding
Coconut and Red Berry Pannacotta
Coconut Macaroons
Coffee Cake
Colourful Mini Meringues
Cramique
Crème Anglaise
Crème Brûlée
Crème Caramel
Crème Pâtissière
Crunchy Chocolate Nests
Crystallized Orange Peel
Cupcakes
D
Dark Chocolate Crème Brûlée
Dark Chocolate Fondants
Dark Chocolate Truffles
Double Chocolate Mousse
Double Chocolate Muffins
Dried Fruit Mendiants

E
Easy Chocolate Éclairs
Eton Mess
Extra-Chocolaty Chocolate Cake

F
Far Breton
Fiadone
Fine Fig Tartlets
Floating Islands
Floral Tart
Flourless Orange Cake
Fondant icing
Fraisier
Frangipane Galette des Rois
French Butter Biscuits
French Chocolate Float
French Meringue
French Pear Tart
French Spiced Bread
Frozen Blackcurrant Charlotte
Frozen Chocolate Parfait with Caramelized Almonds
Frozen Strawberry Soufflé
Fruit Cake
Fruit Popsicles
Fruit Skewers

G
Genoese Sponge Cake
Goldfish in a Bowl
Grand Marnier® Soufflé
Grandma’s Chocolate Pudding

H
Herbal Infusions

I
Italian Cassata
Italian Meringue

J
Jam
Jam Biscuits

K
Kiwifruit Tart
Kouglof
Kouign-Amman

L
Langue de Chat Biscuits
Lemon Biscuits
Lemon Curd
Lemon Drizzle Cake
Lemon Granita
Lemon Meringue Tartlets
Lemon Poppy Sponge Cake
Lime Mousse
Little Cream Pots

M
Madeleines
Mandarin Sorbet
Mango–Lime Sorbet
Mango Sorbet
Marble Cake
Mascarpone Tart
Matcha Tea with Soy Milk
Mini Mango and Coconut Tortes
Mini Orange and Almond Cakes
Mini Walnut Delights
Mint Ice Cream
Mixed Berry Coulis
Mixed Berry Granita
Mixed Berry Millefeuille
Mocha Cake
Mont-Blanc

N
Nice Cream Piña Colada
Noisettine
Nougat Ricoré Coffee
Nuns’ Puffs

O
Old Fashioned Hot Chocolate
Orange and Raisin Semolina Cake
Orange Cheesecake

P
Pain Perdu
Pain Perdu Fries
Palmiers
Pan-Fried Cherries with Honey and Pistachios
Pan-Fried Lemon Mirabelles
Parisian Flan
Pavé of Bitter Chocolate with Sweet Spices
Peach and Caramel Orange Crunch
Peach Melba
Pear and Blackcurrant Frozen Delight
Pear Charlotte
Pears Poached in Sweet Wine
Pecan Brownies
Pineapple Upside-Down Cake
Pink Praline Brioche
Pistachio, Almond and Honey Cakes
Poached Rhubarb with Vanilla Chantilly Cream
Pound Cake
Praline Paris–Brest
Profiteroles
Prune Trifle Cake
Puff Pastry
Pumpkin and Pecan Cake

Q
Queen of Sheba

R
Raisin Rolls
Raspberry and Pistachio Financiers
Raspberry Barquettes
Raspberry Mousse
Raspberry Pavlova
Raspberry Soufflé
Raspberry Tapioca Pudding
Rhubarb Tartlets
Rice and Caramel Cake
Rice Pudding
Roasted Figs with Almonds
Roasted Spiced Bananas
Rum and Currant Biscuits
Rum Babas

S
Saint Honoré-Cake
Saint Tropez Tart
Salted Caramel
Salted Caramel Tartlets
Savarin with Mixed Berries and Chantilly Cream
Scotch Pancakes
Shortbread Biscuits
Shortcrust Pastry
Smoothies
Soft Brioche Buns
Soft Chocolate Sponge Cake
Spiced Pineapple and Passion Fruit Parcels
Spiced Pineapple Millefeuilles
Strawberry and Lemon Roulade
Strawberry Charlotte
Strawberry, Mascarpone and Chantilly Tart
Sweet Buns
Sweet Dough
Sweet Shortcrust Pastry
Swiss Roll

T
Tempered Chocolate
Tiramisú

V
Vanilla Pineapple Carpaccio
Vanilla Pudding
Vanilla Sponge Cake
Visitandine Cakes
W
Waffles with Icing Sugar
Walnut Delight
Watermelon and Basil Soup
Watermelon Pizza
White Chocolate Mousse
White Chocolate Tartlets

Y
Yogurt Cake

Z
Zabaglione
Credits for recipes and text
Bérengère Abraham: 1, 2, 3, 4, 5, 6, 7; Séverine Augé: 1; Blandine Boyer: 1, 2, 3; Valéry Drouet:
1, 2, 3; Sophie Dupuis-Gaulier: 1, 2; Coralie Ferreira: 1; Isabelle Guerre: 1, 2, 3, 4, 5, 6, 7, 8, 9,
10, 11, 12, 13, 14, 15, 16, 17, 18; Béatrice Lagandré: 1; Juliette Lalbaltry: 1, 2; Delphine Lebrun:
1, 2, 3, 4; Anne Loiseau: 1, 2, 3, 4; Mélanie Martin: 1; Caroline Pessin: 1, 2; Aude Royer: 1, 2, 3,
4; Julie Soucail: 1 (tr, bl, br); Noémie Strouk: 1, 2, 3, 4; © Larousse, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,
11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36,
37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62,
63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88,
89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110,
111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129,
130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148,
149, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 167,
168, 169, 170, 171, 172, 173, 174, 175, 176, 177, 178, 179, 180.

Photography credits
Stéphane Bahic (styl. Sophie Dupuis-Gaulier): 1; Martin Balme (styl. Lucie Dauchy): 1; Fabrice
Besse (styl. Bérengère Abraham): 1, 2, 3, 4, 5, 6; Fabrice Besse (styl. Aude Royer): 1, 2; Fabrice
Besse (styl. Sabine Paris): 1, 2; Fabrice Besse: 1; David Bonnier (styl. Noémie Strouk): 1;
Charlotte Brunet (styl. Caroline Pessin): 1, 2; Nathalie Carnet (styl. Camille Antoine): 1; Aimery
Chemin (styl. Coralie Ferreira): 1; Emanuela Cino: 1, 2; Emanuela Cino (styl. Mélanie Martin):
1; Delphine Amar-Constantini (styl. Juliette Lalbaltry): 1, 2; Delphine Amar-Constantini: 1;
Guillaume Czerw (styl. Sophie Dupuis-Gaulier): 1; Guillaume Czerw (styl. Alexia Janny): 1;
Charly Deslandes: 1, 2, 3; Sophie Dumont (styl. Delphine Lebrun): 1, 2, 3; Amandine Honegger
(styl. Sylvie Rost): 1, 2, 3, 4, 5; Olivier Ploton: 1, 2, 3, 4, 5, 6, 7, 8, 9; Aline Princet: 1, 2, 3, 4, 5;
Aline Princet (styl. Isabelle Guerre): 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19,
20, 21, 22, 23; Amélie Roche (styl. Aude Royer): 1; Pierre-Louis Viel (styl. Valérie Drouet): 1,
2, 3–3a, 4; © Larousse, Olivier Ploton (styl. Blandine Boyer): 1, 2, 3–3a, 4, 5–5a, 6, 7, 8, 9–9a,
10–10a, 11–11a, 12–12a, 13–13a, 14, 15, 16–16a, 17, 18–18a, 19, 20, 21, 22–22a, 23, 24–24a,
25, 26–26a, 27, 28, 29, 30, 31–31a, 32–32a; Olivier Ploton (styl. Noëmie André): 1, 2, 3, 4, 5, 6,
7, 8, 9, 10, 11–11a, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31,
32, 33, 34–34a, 35, 36, 37, 38, 39, 40; Olivier Ploton (styl. Bérengère Abraham): 1, 2, 3, 4, 5, 6,
7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33,
34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49; Olivier Ploton (styl. Anne Loiseau):
1–1a, 2, 3, 4, 5, 6–6a, 7, 8, 9, 10, 11, 12; Olivier Ploton (styl. Aude Royer): 1, 2.
Measurement conversion charts
 An Hachette UK Company
www.hachette.co.uk

Originally published in France by Éditions Larousse in 2019.

First published in Great Britain in 2019 by Hamlyn,

an imprint of Octopus Publishing Group Ltd
Carmelite House
50 Victoria Embankment
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www.octopusbooks.co.uk

Copyright for original French edition © Larousse 2019

Copyright for English text © Octopus Publishing Group Ltd 2020

All rights reserved. No part of this work may be reproduced or utilized in any form or by any means, electronic or mechanical,
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publisher.

eISBN 978-0-600-63699-1

English edition 2020

Group Publishing Director: Denise Bates
Translation: Elettra Pauletto (main) and JMS Translation & Editorial (glossary)
Senior Editors: Leanne Bryan, Louise McKeever and Sarah Reece
Art Director: Jaz Bahra
Designer: Geoff Fennell
Production Controller: Emily Noto

French edition 2019

Publishers: Isabelle Jeuge-Maynart and Ghislaine Stora
Editorial Director: Émilie Franc
Editorial Team: Ewa Lochet and Maud Rogers assisted by Claire Royo
Graphic design: Aurora Elijah
Layout design: Émilie Laudrin and J2Graph
Production: Émilie Latour