Dessert / Dessert

Tarte à l’orange – an orange tart consisting of a pastry case containing a mixture of eggs, sugar and oranges, then baked. This is then topped with orange slices. Tarte à…

Meringue – type of dessert, often associated with French, Spanish, Swiss, and Italian cuisine. Its main ingredients are whipped egg whites and sugar and are often flavoured with vanilla. The key to a…

Truffes au chocolat – chocolate truffles derive from the city of Chambéry, a town in southeast France. Their name derives from the resemblance to truffles (edible fungi). Traditionally, these spherical shaped chocolate…

Florentines – a simple biscuit made from nuts and fruit. Florentines typically contain almonds, candied cherries or in this case candied oranges, dried fruit such as cranberries. These are combined together…

Sablés de l’automne – A French shortbread like biscuit. The word sablé means sandy, which refers to how the start of the dough looks before its kneaded together. Sablés de l’automne…

Gâteau basque – a traditional soft shortbread-type dough dessert from the Northern Basque region of France, typically filled with black cherry jam. Gâteau basque – un dessert de pâte de sablé traditionnellement de…

Crème caramel – also known as flan, is a custard dessert with a layer of caramel topped with custard. These are put into a mold and cooked in a bain-marie in…

Savarin au citron, eau de rose et fraises – a take on a traditional French dessert, which is usually soaked in liqueur syrup. This cake is my way of celebrating the start of…

Financiers aux pêches et noix de coco – traditional small French egg-shell like cakes. The traditional financiers contain egg whites, flour and sugar. The name financiers came from the similarity to…

Mousse au chocolat – a traditional French dessert composed of chocolate and egg whites. Other ingredients added to make it creamier and tastier are egg yolks, cream, spices or citrus zest.…