Tatin apples with mascarpone cream

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Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.

Apple and almond gratin

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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!

Clafoutis "Marie-Antoinette"

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This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.

Baked Alaska

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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 to brown the outside. The magical and delicious effect comes from the contrast between the hot meringue and the cold ice cream and cake inside. It is a little tricky to get right, but the main...

Norman flambéed apples

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Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

Tarte Normande

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This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.

Apple paste

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Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.

Mulled apple juice

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This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert.

Caramelized apple and walnut cake

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A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

Caramelized apple "moelleux" cake

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The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.

Caramelized apple rice pudding

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This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.

Ramekins with almonds, apples and lemon

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A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.

Oatmeal and apple cookies

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These fluffy little cookies are made with oats (flakes and flour) and apples. The combination of oats and apples, which horses also love, means that their name is quite naturally "horse cookies".

Saint-Lô cake

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The cake from Saint-Lô, a town in the French department of La Manche, is a beaten cake, i.e. very moist, with a light, delicious pastry that looks a little like brioche.

Grated apple cake

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For this deliciously moist cake, grated apples, cooked separately in a little butter and cane sugar, are added to the batter.

Soft apple and almond cake

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This light and fluffy apple and almond cake is a pure delight. The apples, baked separately, are placed on top of the pastry, then covered with macaroonade, for a moist yet crisp result you'll love.

Apple Muffins for Sasha

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Delicious little muffins, topped with lightly cooked apple chunks.

Caramelised apple custards

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A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.

Warm apple feuillantines

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It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

Apple Batter Puddings

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Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 202117 K4.8