Toasted almond cake

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A layer cake, with toasted almonds in the chocolate part.

Chocolate tart

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As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.

How to dust

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"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.

New tiramisu

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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.

Coconut-vanilla cream for Elsa

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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 delight...

Chocolate almond cookies

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Cookies made with ground almonds, chocolate chips and a little cocoa.

Génoise (Genoa sponge)

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A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method.

Chocolate Truffles

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Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds.

Flaky brownie brioche

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This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American brownie.

Chocolate sweetcrust pastry

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This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).

Moist chocolate cake

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A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.

Italian hot chocolate

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This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time.

Oatmeal and chocolate shortbread

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For this recipe, shortbread with oats and chocolate.

Tiramisu balls

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For this astonishingly quick and easy recipe, you form balls from sponge-cookie powder, mascarpone and coffee, and roll them in cocoa. The tiramisu taste is guaranteed.

Croquants de Cordes

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This crunchy almond cookie is emblematic of the village of Cordes-sur-Ciel in the Occitanie region of France.

Clementine Tiramisu

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Here's a clementine version of tiramisu, a blend of fresh fruit and creamy texture.

Hazelnut and cocoa amaretti

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You may already be familiar with almond and lemon amaretti, so here's an equally delicious hazelnut and cocoa version, with a simplified recipe.

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.

Swiss meringues

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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms, snowmen, etc.).

Pistachio tiramisu

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In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.

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 2026125

This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
January 28^th 201540 K4

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201225 K4.4

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
January 30^th 201566 K4.0

Dark chocolate

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Chocolate use in pastry is usually sold in bars that sould be break into small pieces and then melted in a bain-marie. You can also find chocolate in "pistoles" (small round pieces, at left on the photo). .
18 K4.6