Parisian-style chocolate custard tart

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You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13^th 202251 K 1 hour 8 min.

French custard tart

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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.
July 13^th 2022438 K 234.3 1 hour 10 min.

Carbonnade

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Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
November 13^th 2011207 K 14 2 hours 45 min.

Pistachio custard tart

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Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
July 13^th 2022115 K 24.3 50 min.

Broccoli savoury custard

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This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
October 18^th 201588 K4 45 min.

Crusty pistachio, almond and apricot flan

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The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.
July 13^th 202254 K4.3 1 hour 25 min.

Roast beef "like they do it in Santa Fe"

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For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
July 30^th 201763 K4.5 5 hours 40 min.

Alsatian apple tart

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This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
July 13^th 202265 K 55 min.

Lemon and lime custard tart

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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.
December 30^th 201962 K 3 hours 15 min.

Caramelized pear custard tart

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You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.
July 13^th 202260 K 2 1 hour 3 min.

Apple custard tart

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You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.
July 26^th 202033 K 2 hours 40 min.

Paris flan filling

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This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site.
February 25^th 202364 K5 45 min.

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.
June 9^th 202126 K 60 min.

Pear and chocolate Paris puddings

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Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
August 8^th 202122 K 60 min.

Verbena flan

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In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan.
September 17^th 202311 K 3 hours 25 min.

Black sesame flan

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Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
July 30^th 202321 K 1 hour 35 min.

Far Normandy-Brittany

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You may already be familiar with far, the famous Breton cake? Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.
March 17^th 20249,850 40 min.

Angevin plum pâté

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The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
July 31^th 202220 K 1 hour 35 min.

The 3 secrets of Parisian flan

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 20238,8444.7

A memo of utensil weights

You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
May 9^th 201124 K4.6

There is vanilla and vanilla

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 20179,1685

The delicious complexity of Jura wines

Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
May 14^th 20229,8744.9

Half milk, half cream

In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...
February 27^th 20245,7285

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20243,9414