Individual charlottes with morello cherries

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The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21^th 2011198 K 15 4 hours 50 min.

Cherry and pistachio tarts

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A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
July 4^th 2010187 K 25 1 hour 20 min.

Cherry clafoutis

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A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
June 19^th 2011142 K4.3 1 hour 20 min.

Black Forest gateau

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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.
November 27^th 2011160 K4.6 2 hours 35 min.

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.
March 30^th 201657 K4.7 45 min.

Flognarde

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Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since...
December 30^th 201988 K4 50 min.

Piped petits-fours

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As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30^th 2019130 K1 1 day 35 min.

Galette de Fougerolles

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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.
February 17^th 201952 K 3 hours 25 min.

How to freeze plums

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When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
September 4^th 2019125 K3.7 12 hours 40 min.

Hazelnut and cherry financiers

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In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight.
May 22^th 202225 K 1 hour 20 min.

Cherry tomato and two cabbage salad

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Green and red cabbage with cherry tomatoes make up this quick fall salad.
November 20^th 202222 K 25 min.

Fruit coulis (fruit purée)

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Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012782 K 43 25 min.

Blackcurrant liqueur

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The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3^rd 2013860 K 44.7 55 min.

Mini almond-morello tarts

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This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
March 1^st 202036 K 25 min.

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201762 K 24.2

Fruits and their syrup

As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .
July 24^th 20199,0004.7

Cherry clafoutis, with or without pits?

When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29^th 20253225