Traditional nutty choc-chip cookies

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A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).

Chocolate mug cake

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A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave.

Cookies of the Camisards

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This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight.

Amaretti almonds and lemon

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These delicious little Italian cookies, both soft and crunchy, with their almond and lemon flavour, will delight you.

Apple madeleine cake

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This moist madeleine cake features melting little pieces of apple and lemon.

Melt-in-your-mouth chocolate shortbread cookies

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Small shortbread cookies with a rich chocolate flavor and a deliciously melt-in-your-mouth texture.

Breton sablé biscuit dough

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Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.

Potato Waffles with Smoked Salmon

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For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.

Little lemon biscuits

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These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".

Nonettes

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Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.

Mirlitons of Guipavas

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You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.

Lemon and lime cakes

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These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.

Grapefruit cake

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A moist, triple grapefruit cake: zest, juice and syrup.

Almond cream

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Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

Meringues

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A very simple recipe but which always impresses.

Oatmeal cake

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This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.

Gâteau Basque

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This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a useful tip to make this easier.

Savoury mini-madeleines with 2 cheeses

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These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.

Buckwheat almond biscuits

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In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.

Oaty walnut cake

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This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024580 K 63.9

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3^rd 2024775 K 413.6

When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16^th 202160 K4.8

The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...
December 14^th 201713 K5

There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.
November 16^th 202015 K4.9

Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.
December 25^th 202010 K4.9

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 202318 K4.7

To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16^th 202411 K4.4

Are you making a recipe—a cake, for example—and want to turn it into a chocolate version? Adding a few spoonfuls of cocoa powder seems like the simplest solution. However, the result is often disappointing: you end up with a cake that’s drier, denser, and goes stale quickly. This is due to...
November 10^th 20263685

Yeast

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Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
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Baking powder

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Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
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Icing sugar

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Icing sugar is a very fine powder, it's caster sugar which is just ground very finely. It is widely used in baking and pastry to dust.
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