List of recipes using "Cream": 167 recipes

[Beetroot and cream cheese verrines]
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
24,1935/5 for 13 ratings 2 hours 46 min.
[Cocotte eggs with Comté]
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
108,4674.3/5 for 20 ratings 1 hour
[Creamy Winter Vegetable Soup]
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
9,3195/5 for 13 ratings 1 hour 23 min.
[Crème de foie gras]
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
30,0023.8/5 for 11 ratings 3 hours 33 min.
[Du Barry soup]
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
73,7255/5 for 14 ratings 1 hour 1 min.
[Eggs "en cocotte" with spinach]
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushrooms, a layer of spinach, a little cream and an egg added on top in two stages.
27,2135/5 for 13 ratings 1 hour 30 min.
[Eggs en Cocotte à la Française]
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
15,8104.6/5 for 14 ratings 31 min.
[Icelandic-style fish and vegetable pie]
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
78,4453.9/5 for 18 ratings 4 hours 35 min.
[Mushroom velouté]
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
30,3404/5 for 4 ratings 55 min.
[Raw beetroot mousse with walnuts]
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
88,4285/5 for 1 ratings 47 min.
[Vol-au-vent]
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
27,4954.4/5 for 19 ratings 1 hour 23 min.
[Chilli langoustines]
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
4,3835/5 for 13 ratings 1 hour 9 min.
[Crusty cockle tart]
Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
21,8614.3/5 for 15 ratings 2 hours 52 min.
[Fillets of sole Dieppoise]
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
6,7123.9/5 for 19 ratings 1 hour 27 min.
[Fisherman's Ragout]
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
14,1794.1/5 for 19 ratings 2 hours 17 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,308 13.9/5 for 7 ratings 1 hour 14 min.
[Langoustine gratin]
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
4,3433.9/5 for 20 ratings 2 hours 15 min.
[Lobster Thermidor]
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
35,031 14.7/5 for 18 ratings 35 min.
[Nicholas's fish]
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
72,4984.8/5 for 12 ratings 56 min.
[Normandy seafood stew]
Normandy seafood stew
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
1,315 2 hours 13 min.
[Pan-fried salmon with white cabbage]
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
24,0434.5/5 for 11 ratings 1 hour 2 min.
[Pan-fried scallops and chanterelles with Noilly Prat sauce]
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
76,1894/5 for 1 ratings 1 hour 6 min.
[Quick prawn curry]
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
24,1355/5 for 1 ratings 34 min.
[Scallops with cabbage julienne]
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
28,6494.6/5 for 19 ratings 1 hour 21 min.
[Scallops with fondue of leeks]
Scallops with fondue of leeks
In this very creamy dish, the leeks are first cooked separately. The scallops are pan-fried, then the leeks are reheated with cream in this pan to absorb all the flavours.
66,491 24.6/5 for 14 ratings 55 min.
[Sea bass with coriander cream en papillote]
Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
3,3525/5 for 12 ratings 52 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
40,5864.1/5 for 16 ratings 1 hour 40 min.
[Summer Salmon Blanquette]
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
8,8595/5 for 1 ratings 59 min.
[Tagliatelle with cockles]
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...
10,693 14.7/5 for 3 ratings 2 hours 16 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
12,4604.1/5 for 18 ratings 1 hour 44 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
80,7994.4/5 for 10 ratings 2 hours 49 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,7784.6/5 for 14 ratings 1 hour 3 min.
[Filet mignon with mustard and tarragon sauce]
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
3,5313.8/5 for 11 ratings 1 hour
[Involtinis]
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
79,9894.4/5 for 11 ratings 2 hours 51 min.
[Lille style chicken]
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
74,8493.8/5 for 17 ratings 1 hour 5 min.
[Loin of pork with herbs and julienne vegetables ]
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
91,0814.2/5 for 19 ratings 2 hours 33 min.
[Pork medallions with "full" turnips]
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
4,4434.7/5 for 10 ratings 1 hour 4 min.
[Rabbit civet "à la normande"]
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
4,8974.6/5 for 14 ratings 15 hours 3 min.
[Spring veal sauté ]
Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
13,1844.6/5 for 14 ratings 56 min.
[Baked potoatoes with herb butter or cream ]
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
51,275 13.8/5 for 17 ratings 1 hour 42 min.
[Breton leek and mushroom tart]
Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
2,8474.3/5 for 12 ratings 1 hour 13 min.
[Breton Pie]
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
7,1894.1/5 for 16 ratings 1 hour 9 min.
[Broccoli savoury custard]
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
6,6844/5 for 1 ratings 44 min.
[Celeriac in cream and mustard sauce]
Celeriac in cream and mustard sauce
The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
43 43 min.
[Chicken with spinach in a cream sauce ]
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
600 36 min.
[Courgettes (zuchinis) ]
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
87,463 13.7/5 for 19 ratings 1 hour 20 min.
[Creamy risotto with diced vegetables and flax seeds]
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
79,275 14.2/5 for 11 ratings 1 hour 49 min.
[Creamy spinach and potato gratin]
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
3,138 1 hour 5 min.
[Croque-monsieur gourmand]
Croque-monsieur gourmand
This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.
5,5045/5 for 20 ratings 1 hour 11 min.
[Flamiche]
Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
3,787 14.6/5 for 14 ratings 1 hour 16 min.
[Fresh spinach with cream]
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
65,0513.8/5 for 17 ratings 1 hour 43 min.
[Gratin Dauphinois]
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
89,925 25/5 for 1 ratings 1 hour 3 min.
[Ham pasta bake]
Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top.
7,9155/5 for 19 ratings 42 min.
[Individual creamy endive gratins]
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
21,2484.6/5 for 19 ratings 1 hour 5 min.
[Layered Leek and Egg Gratin ]
Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
5,7544.1/5 for 20 ratings 49 min.
[Mushrooms on toast, French style]
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
35,8243.8/5 for 17 ratings 2 hours 5 min.
[New York style pasta]
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.
19,4864.3/5 for 15 ratings 46 min.
[Pasta with green asparagus]
Pasta with green asparagus
In this recipe, the pasta is cooked separately, then mixed with chunks of green asparagus, ribbons of smoked ham and a cream sauce with nutmeg.
20,8713.9/5 for 11 ratings 1 hour 8 min.
[Pasta with mushrooms]
Pasta with mushrooms
Your choice of pasta (spaghetti, penne or whatever) in a creamy sauce with mushrooms and shallots.
5,3434.3/5 for 15 ratings 37 min.
[Penne with Mushrooms]
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
6,4605/5 for 1 ratings 37 min.
[Polenta with spinach and soft-poached egg]
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
8,4305/5 for 1 ratings 1 hour 11 min.
[Potato gratin]
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
84,713 14.6/5 for 14 ratings 1 hour 47 min.
[Quartet of brassicas with cream ]
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
32,6644.6/5 for 14 ratings 2 hours 41 min.
[Quiche Lorraine]
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
18,2584.9/5 for 11 ratings 1 hour 5 min.
[Risotto-style celeriac]
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
215 48 min.
[Scallop and leek pancakes]
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
9,4384.3/5 for 20 ratings 36 min.
[Shallot confit tart]
Shallot confit tart
This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit. This tart can be eated hot, of course, but is also good cold or reheated until just warmed...
4,5174.6/5 for 14 ratings 2 hours 25 min.
[Spaghetti Carbonara]
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
82,368 24.8/5 for 11 ratings 24 min.
[Spinach and ricotta ravioli]
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
5,6184.8/5 for 18 ratings 1 hour 12 min.
[Stuffed pumpkin gratin]
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
7,7614.3/5 for 12 ratings 1 hour 9 min.
[Summery cheese on toast]
Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
4,2564/5 for 20 ratings 21 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,689 14.6/5 for 11 ratings 1 hour 27 min.
[Triple-Cheese Pumpkin Gratin]
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...
6,9494.1/5 for 16 ratings 53 min.
[Apple amandine tarts from Brélès]
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
62,6413.7/5 for 20 ratings 1 hour 10 min.
[Apple and almond gratin]
Apple and almond gratin
Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!
4,1444.6/5 for 14 ratings 1 hour 5 min.
[Apple Batter Puddings]
Apple Batter Puddings
Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.
6,8885/5 for 13 ratings 41 min.
[Apple Tatin Terrine]
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
10,5874.1/5 for 19 ratings 3 hours 28 min.
[Apricot and almond cream tart]
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
67,9604.1/5 for 16 ratings 1 hour 45 min.
[Apricot blancmange]
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
101,7154.4/5 for 8 ratings 3 hours 14 min.
[Apricot fool]
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
56,3485/5 for 1 ratings 17 min.
[Baked Alaska]
Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
3,4124.3/5 for 12 ratings 6 hours 47 min.
[Belle-helene in a glass]
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
77,8343.8/5 for 17 ratings 1 hour 47 min.
[Black Forest gateau]
Black Forest gateau
Black Forest gateau is a sophisticated dessert which comes from Germany. It is essentially a combination of four flavours: chocolate, cherries, cream and kirsch. Here is my own version.
31,7224.6/5 for 11 ratings 2 hours 32 min.
[Blackcurrant sorbet for Edith]
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
66,6374.9/5 for 18 ratings 23 min.
[Blackcurrant, vanilla and lime verrine ]
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
55,7654.9/5 for 19 ratings 1 hour 9 min.
[Brioche slices with almond cream]
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
64,5384.1/5 for 16 ratings 54 min.
[Chaud-froid of grapefruit, pineapple and lime custard ]
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
92,5074.6/5 for 14 ratings 2 hours 5 min.
[Cherry and pistachio tarts]
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
60,070 25/5 for 1 ratings 1 hour 20 min.
[Chocolate cream with a crunch, irish coffee mousse]
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
79,351 15/5 for 1 ratings 59 min.
[Chocolate mousse with hazelnuts]
Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
3,1105/5 for 13 ratings 55 min.
[Clementine sorbet]
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
10,2534.3/5 for 15 ratings 2 hours 47 min.
[Coconut-vanilla cream for Elsa ]
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
70,2343.8/5 for 17 ratings 4 hours 58 min.
[Coupe Augustin]
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
17,1324.7/5 for 11 ratings 28 min.
[Creamy plum and pear clafoutis]
Creamy plum and pear clafoutis
Here is a clafoutis that is quick to make, with a delicate blend of plums and pears. This recipe can be varied easily to use any good fruit in season.
1,613 53 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
185,835 74.3/5 for 7 ratings 4 hours 38 min.
[Crème caramel]
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
67,2965/5 for 2 ratings 3 hours 33 min.
[Elsa's Comtoise galette]
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
20,7724/5 for 20 ratings 46 min.
[Eton mess]
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
52,1095/5 for 13 ratings 4 hours 55 min.
[European glass]
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
69,8445/5 for 1 ratings 2 hours 29 min.
[Exotic fruit tart]
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
66,9065/5 for 1 ratings 2 hours 23 min.
[Flaked almond tart]
Flaked almond tart
This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert...
3,0754.8/5 for 18 ratings 1 hour 24 min.
[Fraisier (French strawberry cake)]
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
44,8724/5 for 4 ratings 2 hours 43 min.
[Framboisier]
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
3,1594/5 for 10 ratings 2 hours 38 min.
[French custard tart]
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
100,187 234.5/5 for 13 ratings 1 hour 41 min.
[Fresh mint ice-cream]
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
80,0614.6/5 for 14 ratings 1 hour 34 min.
[Frozen cottage cheese with strawberries]
Frozen cottage cheese with strawberries
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.
1,007 13 min.
[Frozen Nougat]
Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
80,5884.5/5 for 2 ratings 1 hour 28 min.
[Household cake (Gâteau de ménage)]
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
81,096 25/5 for 13 ratings 3 hours 59 min.
[Ice-cream Vacherin]
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
12,7814.5/5 for 12 ratings 8 hours 45 min.
[Individual charlottes with morello cherries]
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
63,126 15/5 for 13 ratings 4 hours 49 min.
[Lemon and lime custard tart]
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
520 3 hours 13 min.
[Lemon creams]
Lemon creams
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
2,8774.1/5 for 16 ratings 41 min.
[Lemon tart]
Lemon tart
Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
417 1 hour 33 min.
[Little caramelized peach tarts]
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
5,0723.8/5 for 17 ratings 1 hour 15 min.
[Millefeuille]
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
85,2044.6/5 for 5 ratings 1 hour 42 min.
[Mini Mont-Blanc choux puffs]
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
1,280 1 hour 43 min.
[New tiramisu]
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
101,7974/5 for 3 ratings 54 min.
[Pain perdu]
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
39,7253.8/5 for 17 ratings 39 min.
[Paris-Brest]
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
48,1764.6/5 for 14 ratings 2 hours 18 min.
[Peach and blackcurrant coupe]
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
9,5863.8/5 for 11 ratings 55 min.
[Peach and verbena feuilleté]
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
2,9534.1/5 for 16 ratings 2 hours 23 min.
[Pear charlotte]
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
27,0304.1/5 for 18 ratings 13 hours 59 min.
[Pear sorbet]
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
70,9534/5 for 11 ratings 54 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,7394.2/5 for 19 ratings 1 hour 14 min.
[Pear, grapefruit and pistachio tart]
Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
18,9484.3/5 for 15 ratings 1 hour 37 min.
[Pistachio ice cream]
Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
10,451 13.8/5 for 17 ratings 51 min.
[Plum tart]
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
59,4414.9/5 for 19 ratings 2 hours 37 min.
[Poire Belle Hélène]
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
11,1994.7/5 for 19 ratings 1 hour 46 min.
[Profiteroles]
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
88,232 14.5/5 for 2 ratings 1 hour 35 min.
[Quick Strawberry Millefeuille]
Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light...
9,1855/5 for 1 ratings 48 min.
[Raspberry sorbet]
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
3,2344.6/5 for 15 ratings 2 hours 20 min.
[Rum babas]
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
19,8623.8/5 for 17 ratings 3 hours 33 min.
[Saint Honoré cake]
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
27,7374.7/5 for 15 ratings 2 hours 51 min.
[St Tropez tart]
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
18,4083.8/5 for 17 ratings 3 hours 34 min.
[Strawberries in a thyme and lemon-flavoured red wine reduction]
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
635 1 hour 23 min.
[Strawberries with mint and cream]
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
74,8815/5 for 13 ratings 1 hour 30 min.
[Strawberry Charlotte]
Strawberry Charlotte
This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
30,1925/5 for 13 ratings 3 hours 9 min.
[Strawberry tart]
Strawberry tart
For this great dessert classic: a sweetcrust pastry case, vanilla confectioner's custard and the best strawberries available. This recipe is simple yet demanding, but the result is an exceptional tart.
23,8594.6/5 for 14 ratings 2 hours 30 min.
[Strawberry Verveine Tart ]
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
10,6813.8/5 for 17 ratings 1 hour 31 min.
[Strawberry, kiwi and mascarpone verrines]
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
5,5525/5 for 13 ratings 22 min.
[Strawberry-mint sorbet]
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
3,0703.8/5 for 19 ratings 12 hours 26 min.
[Succès praliné (praline meringue)]
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
73,374 34.9/5 for 7 ratings 4 hours 16 min.
[Tarte Jurassienne]
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
2,671 25/5 for 13 ratings 1 hour 17 min.
[Vanilla ice cream]
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
81,7353.8/5 for 11 ratings 1 hour 7 min.
[Galette de Fougerolles]
Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
1,116 3 hours 21 min.
[Pains briochés aux raisins]
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
27,5174.8/5 for 20 ratings 2 hours 37 min.
[Butter cream]
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
62,0154.6/5 for 14 ratings 58 min.
[Chantilly cream]
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
144,4435/5 for 3 ratings 18 min.
[Chocolate ganache]
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
46,586 14.5/5 for 4 ratings 15 min.
[Cream sauce with Vin Jaune]
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
2,466 46 min.
[Diplomat cream]
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
335 1 hour 47 min.
[Fruit crémeux]
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
6,3015/5 for 2 ratings 40 min.
[Green bean purée]
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
319 48 min.
[Lime (or lemon) curd]
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
38,3775/5 for 12 ratings 54 min.
[Lime confectioner's custard (pastry cream)]
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
839 56 min.
[Panna cotta]
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
76,6884.3/5 for 9 ratings 25 min.
[Pistachio confectioner's custard]
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
2,011 31 min.
[Pistachio cream]
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
59,381 44.1/5 for 16 ratings 33 min.
[Potato purée ]
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
54,8665/5 for 13 ratings 1 hour 35 min.
[Rich hazelnut buttercream]
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
3,3644.1/5 for 16 ratings 40 min.
[Roquefort sauce]
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
58,8174.9/5 for 11 ratings 22 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
12,1615/5 for 13 ratings 40 min.
[Toasted flaked almonds]
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
50,1364.8/5 for 20 ratings 19 min.
[How to use gelatin]
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
23,0064.8/5 for 18 ratings 7 min.
[Cranachan]
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
17,966 14.1/5 for 16 ratings 42 min.
[Pavlova]
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
27,4364.3/5 for 18 ratings 2 hours 34 min.
[Potatoes with prawns]
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
28,4623.8/5 for 12 ratings 1 hour 49 min.

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