Recipes

French White Chocolate-Cream Cheese Mousse

French White Chocolate-Cream Cheese Mousse

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Hand mixer
  • medium bowl
  • 4-quart saucepan
  • Rubber spatula
  • Piping bag with ¾” tip

Ingredients

Instructions

Prepare Cream Cheese Mixture:

  • In a large mixing bowl, place the cream cheese and vanilla seeds.
  • Beat on medium-high speed with a hand mixer until very smooth, about 2 minutes.
  • Add the heavy cream and beat until smooth and fluffy, about 2 minutes more.
  • Set aside.

Beat Egg Whites:

  • In another bowl, place the salt and egg whites.
  • Beat on medium-high speed with a hand mixer until soft peaks form.
  • While beating, slowly add the sugar and continue to beat until stiff peaks form.
  • Set aside.

Melt White Chocolate:

  • Place the finely chopped white chocolate in a medium bowl.
  • Set the bowl over a 4-quart saucepan of simmering water.
  • Cook, stirring constantly, until the chocolate is just melted.
  • Remove from heat and let cool for 5 minutes.

Combine Mixtures:

  • Pour the melted white chocolate into the cream cheese mixture.
  • Fold with a rubber spatula until almost combined.
  • Add the beaten egg whites and fold gently until just combined.

Pipe and Set:

  • Transfer the mousse to a piping bag fitted with a ¾” tip.
  • Pipe the mousse into serving glasses.
  • Refrigerate until set, at least 2 hours, before serving.

Notes & Wine Advice

Wine Pairing:

 
Pair this white chocolate-cream cheese mousse with a sweet dessert wine such as a Moscato d’Asti or a late harvest Riesling.

Nutrition values

Calories: 310 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 20 g | Suiker: 28 g
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Course; Cheese / Dessert
Cuisine; French
Diets; Gluten-Free / Vegetarian

French Pistachio Financiers

French Pistachio Financiers

Couverts7 dozen small cakes
Deel op Facebook Print Recipe

Equipment

  • 1½” round financier molds or mini-muffin pans
  • 2-quart saucepan
  • Fine strainer
  • Mixing bowls
  • Whisk
  • Fine grater
  • refrigerator

Ingredients

Instructions

Prepare Molds:

  • Grease and flour 1½” round financier molds or mini-muffin pans; set aside.

Brown the Butter:

  • Heat the butter in a 2-quart saucepan over medium heat; cook, without stirring, until the butter begins to brown, about 5 minutes.
  • Pour the browned butter through a fine strainer into a bowl; let cool.

Prepare the Batter:

  • In a mixing bowl, whisk together the sugar, light brown sugar, salt, and egg whites until smooth.
  • Add the flour, finely ground pistachios, ground almonds, and baking powder to the mixture; stir until combined.
  • Add the cooled browned butter and stir until smooth.
  • Refrigerate the batter for 1 hour.

Bake the Financiers:

  • Preheat the oven to 350°F (175°C).
  • Pour about 1 teaspoon of batter into each prepared mold.
  • Sprinkle the top of each with finely chopped pistachios.
  • Bake until golden brown, about 16 minutes.

Cool and Serve:

  • Remove from the oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely.
  • Serve the financiers at room temperature.

Notes & Wine Advice

Wine Pairing:

Pair these pistachio financiers with a sweet dessert wine like a Sauternes or a late harvest Riesling to enhance the nutty flavors.

Nutrition values

Serving: 1 per financier | Calories: 45 kcal | koolhydraten: 5 g | Eiwitten: 1 g | Vet: 2 g | Suiker: 4 g
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Course; Cake / Dessert
Cuisine; French
Diets; Vegetarian

French Croquembouche

French Croquembouche

Caramel-Glazed Cream Puffs
Couverts16
Deel op Facebook Print Recipe

Equipment

  • 4-quart saucepan
  • Wooden spoon
  • Mixing bowls
  • Hand mixer
  • Pastry bag with plain ¼″ tip
  • Parchment-lined baking sheet
  • plastic wrap
  • Shallow saucepan
  • Tongs
  • Plastic-lined tray

Ingredients

For the Pâte à Choux Dough:

For the Filling:

For the Caramel:

Instructions

Prepare the Pâte à Choux Dough:

  • Preheat the oven to 425°F (220°C).
  • In a 4-quart saucepan, bring the butter, salt, and 1½ cups water to a boil over high heat.
  • Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
  • Return the pan to heat and cook, stirring constantly, until the dough is lightly dried, about 2 minutes more.
  • Transfer the dough to a bowl and let cool for 5 minutes.
  • Using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is completely incorporated before adding the next.
  • The dough should be thick, shiny, and smooth.

Bake the Cream Puffs:

  • Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with one spoon.
  • With the other spoon, scrape the dough onto a parchment-lined baking sheet, setting pieces 1 inch apart.
  • Lightly beat the remaining egg with a pinch of salt and brush each piece of dough with it.
  • Bake until puffed and light brown, about 10 minutes.
  • Reduce oven temperature to 350°F (175°C) and continue to bake until well browned, about 15 minutes.
  • Let cool.

Prepare the Filling:

  • In a 4-quart saucepan, bring 1 cup of milk and sugar to a boil over medium heat.
  • Meanwhile, whisk the remaining ½ cup milk, cornstarch, and egg yolks together in a large bowl.
  • Slowly pour half the hot milk into the yolk mixture, whisking constantly, then return the mixture to the saucepan.
  • Cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil.
  • Stir in the vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled.
  • In a large bowl, beat the softened butter on medium speed with a hand mixer until pale and fluffy.
  • Add the cold filling and beat until smooth and fluffy, about 4 minutes.
  • Spoon the filling into a pastry bag fitted with a plain ¼″ tip.
  • Gently poke a hole in the flat side of each baked, cooled puff with the tip and pipe in the filling.

Prepare the Caramel:

  • Place 2 cups of sugar and ½ cup of water in a shallow saucepan and stir to combine.
  • Cover and cook over medium heat until the sugar turns light amber, about 15–20 minutes.
  • Remove from heat.

Assemble the Croquembouche:

  • Using tongs, dip the top of each filled puff in hot caramel.
  • Place puffs, glazed side up, on a plastic-lined tray.
  • Form the base with 12–14 glazed cooled puffs, sticking them together with more caramel.
  • Add puffs, layer by layer, to form a hollow cone.
  • Reheat the caramel as needed if it becomes too thick, and make more caramel with the remaining sugar and water when the first batch becomes too thick to work with.
  • Allow the caramel to cool until it is the consistency of honey.
  • With a spoon, drizzle thin strings of caramel around the cone; let cool until brittle and set.
  • Serve the croquembouche within 4 hours of making to ensure the filling doesn’t soften the puffs.

Notes & Wine Advice

Wine Pairing:

Pair this croquembouche with a sweet dessert wine like a Sauternes or a Champagne for a delightful experience.

Nutrition values

Calories: 290 kcal | koolhydraten: 40 g | Eiwitten: 4 g | Vet: 14 g | Suiker: 30 g
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Course; Dessert / Pastry
Cuisine; French
Diets; Vegetarian

Perfect Chocolate Truffles

Perfect Chocolate Truffles

Couverts48 Truffles
Deel op Facebook Print Recipe

Equipment

  • 8″ x 8″ baking pan
  • aluminum foil
  • 2-quart saucepan
  • Food processor
  • Mixing bowl
  • Whisk
  • strainer
  • Cutting board
  • Parchment paper-lined baking sheet

Ingredients

Instructions

Prepare the Pan:

  • Line an 8″ x 8″ baking pan with foil and set aside.

Melt Chocolate:

  • In a 2-quart saucepan over low heat, melt the coarsely chopped chocolate, cubed butter, and salt, stirring frequently until smooth, about 8 to 10 minutes.
  • Transfer the mixture to a food processor and set aside.

Prepare Egg Yolk Mixture:

  • Place the egg yolks in a mixing bowl.
  • While whisking constantly, slowly pour in ½ cup boiling water.
  • Strain the egg yolk mixture and add it to the chocolate mixture in the food processor.
  • Puree until smooth.

Chill Mixture:

  • Spread the chocolate mixture evenly into the prepared baking pan.
  • Chill in the refrigerator until firm, about 1 hour.

Form Truffles:

  • Place the Dutch-process cocoa powder in a bowl.
  • Invert the firm chocolate block onto a cutting board and discard the foil.
  • Cut the chocolate into 1-inch squares.
  • Toss the chocolate squares in the cocoa powder until coated.
  • Arrange the coated truffles in a single layer on a parchment paper-lined baking sheet and chill until set, about 10 to 15 minutes.

Notes & Wine Advice

Wine Pairing:

Pair these truffles with a rich, full-bodied red wine like a Cabernet Sauvignon or a Port to enhance the deep chocolate flavors.

Nutrition values

Calories: 70 kcal | koolhydraten: 5 g | Eiwitten: 1 g | Vet: 5 g | Suiker: 4 g
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Course; Chocolate / Dessert
Cuisine; French
Diets; Gluten-Free / Vegetarian

Golden French Crullers

Golden French Crullers

Couverts18 Crullers
Deel op Facebook Print Recipe

Equipment

  • 1-quart saucepan
  • Small ladle
  • 4-quart saucepan
  • Wooden spoon
  • Stand mixer with paddle attachment
  • Pastry bag with ¾” star tip
  • Baking sheets
  • Parchment paper
  • Scissors
  • Tongs
  • slotted spoon
  • Wire rack
  • Deep-fry thermometer

Ingredients

Instructions

Clarify Butter:

  • Melt the butter in a 1-quart saucepan over medium-low heat.
  • Using a small ladle, skim and discard the white film from the surface.
  • Slowly pour the liquid from the pan into a bowl, leaving sediment behind.
  • Let cool for 1 minute.

Prepare Dough:

  • Line baking sheets with parchment paper and lightly grease; set aside.
  • In a 4-quart saucepan, bring the clarified butter, sugar, salt, vodka, and 1¾ cups water to a boil over high heat.
  • Reduce heat to medium, add the flour, potato flakes, and cornstarch.
  • Cook, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, 2-3 minutes.
  • Continue to cook, stirring, until the mixture is slightly dry and a thin film coats the bottom of the pan, about 4 minutes more.
  • Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
  • Beat until slightly cool, about 2 minutes.
  • Add the eggs one at a time, beating until completely absorbed and scraping the sides of the bowl as needed.
  • Then beat in the egg whites.
  • Transfer the dough to a pastry bag fitted with a ¾” star tip and refrigerate for 1 hour.

Fry Crullers:

  • Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 325°F (165°C).
  • Pipe 3-inch rings of dough onto the greased parchment, spacing them at least 2 inches apart.
  • Using scissors, cut the doughnuts out of the parchment paper, leaving about 1 inch of paper around the sides of each doughnut.
  • Working in batches, place the crullers in the hot oil, paper side up.
  • Use tongs to peel off and discard the paper.
  • Cook, flipping once, until puffed and golden, about 15 minutes.
  • Using a slotted spoon, transfer the crullers to a wire rack set over a baking sheet to cool completely.

Glaze Crullers:

  • Whisk together the confectioners’ sugar, honey, and ½ cup hot water in a bowl until smooth.
  • Dip the cooled crullers in the glaze, coating them completely.
  • Return them to the wire rack until the glaze is set.

Notes & Wine Advice

Wine Pairing:

Pair these crullers with a light, fruity sparkling wine such as a Prosecco or Champagne.

Nutrition values

Calories: 270 kcal | koolhydraten: 36 g | Eiwitten: 4 g | Vet: 13 g | Suiker: 21 g
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Course; Coockies / Biscuit / Dessert / Snack
Cuisine; French
Diets; Vegetarian

French Apricot-Almond Tart

French Apricot-Almond Tart

Couverts10
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • plastic wrap
  • Rolling Pin
  • 11-inch tart pan with removable bottom
  • Baking sheet
  • Wire rack
  • 1-quart saucepan
  • Fine-mesh strainer
  • Pastry brush

Ingredients

Instructions

Make the Dough:

  • In a food processor, pulse the all-purpose flour, potato flour, sugar, butter, baking powder, and salt until pea-size crumbles form.
  • Add the beaten egg and 2-3 tbsp.
  • ice-cold water; pulse until the dough comes together.
  • Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour.

Prepare the Tart Shell:

  • On a lightly floured surface, roll out the dough into a 10-inch circle.
  • Press the dough into a greased 11-inch tart pan with a removable bottom set over a baking sheet.
  • Chill the tart shell for 1 hour.

Preheat Oven:

  • Preheat your oven to 425°F (220°C).

Assemble and Bake the Tart:

  • Spread the almond meal evenly over the chilled tart dough.
  • Arrange the halved apricots on top of the almond meal.
  • Bake until the crust is golden brown and the fruit is tender, about 25-30 minutes.
  • Transfer the tart to a wire rack and let it cool.

Glaze and Garnish:

  • In a 1-quart saucepan, heat the apricot preserves until warmed.
  • Pour the preserves through a fine-mesh strainer into a bowl.
  • Brush the top of the tart generously with the strained preserves.
  • Sprinkle with the lightly toasted sliced almonds.
  • Let the tart cool completely before serving.

Notes & Wine Advice

Wine Pairing:

Pair this apricot-almond tart with a sweet dessert wine like a Sauternes or a late harvest Riesling to complement the fruity and nutty flavors.

Nutrition values

Calories: 310 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 14 g | Suiker: 25 g
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Course; Dessert / Fruit / Tarts
Cuisine; French
Diets; Vegetarian

French Cherry Clafoutis

French Cherry Clafoutis

Couverts8
Deel op Facebook Print Recipe

Equipment

  • 9-inch cast-iron skillet or baking dish
  • blender
  • Skewer

Ingredients

Instructions

Preheat Oven:

  • Preheat your oven to 425°F (220°C).
  • Grease a 9-inch cast-iron skillet or baking dish with the softened butter and set aside.

Prepare Batter:

  • In a blender, combine the milk, sugar, kirsch, vanilla extract, eggs, and a pinch of kosher salt.
  • Blend for a few seconds to mix the ingredients.
  • Add the flour to the blender and blend until smooth, about 1 minute.

Assemble and Bake:

  • Pour the batter into the buttered skillet or baking dish.
  • Evenly distribute the cherries over the top of the batter.
  • Bake until a skewer inserted into the batter comes out clean and a golden brown crust has formed on top and bottom of the clafoutis, about 30 minutes.

Finish and Serve:

  • Dust the clafoutis with confectioners’ sugar before serving.

Notes & Wine Advice

Wine Pairing:

Pair this cherry clafoutis with a light, fruity wine such as a Beaujolais or a sparkling Rosé for a delightful dessert experience.

Nutrition values

Calories: 180 kcal | koolhydraten: 27 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 17 g
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Course; Dessert / Fruit / Pie
Cuisine; French
Diets; Vegetarian

Corsican Fiadone

Corsican Fiadone

Corsican-Style Cheesecake
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Mixing bowls
  • Whisk
  • 9″ x 13″ glass baking dish

Ingredients

Instructions

Preheat Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9″ x 13″ glass baking dish with butter.

Mix Ingredients:

  • In a mixing bowl, whisk the eggs and sugar until pale and lightly thickened, about 2 minutes.
  • Add the brocciu or ricotta cheese, lemon zest, vanilla extract, and kosher salt.
  • Whisk until smooth and well combined.

Bake the Cheesecake:

  • Pour the mixture into the greased baking dish and spread evenly.
  • Bake until barely set in the middle, about 35 minutes.

Broil for Browning:

  • Transfer the baking dish to the broiler and broil on high until the top is browned, about 2 minutes.
  • Watch carefully to prevent burning.
  • Let the cheesecake cool before cutting it into squares to serve.

Notes & Wine Advice

Wine Pairing:

Pair this Fiadone with a sweet dessert wine like a Vin Santo or a Muscat for a delightful end to your meal.

Nutrition values

Calories: 220 kcal | koolhydraten: 18 g | Eiwitten: 10 g | Vet: 13 g | Suiker: 17 g
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Course; Cake / Dessert
Cuisine; French
Diets; Gluten-Free / Vegetarian

Classic French Crêpes with Maple Sugar and Syrup

Classic French Crêpes with Maple Sugar and Syrup

Couverts12 Crêpes
Deel op Facebook Print Recipe

Equipment

  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • 10-inch nonstick skillet
  • spatula

Ingredients

Instructions

Prepare the Batter:

  • In a medium bowl, whisk together the milk, 4 tbsp. of melted butter, and the egg.
  • In a large bowl, whisk together the flour, sugar, and baking powder.
  • Add the milk mixture to the flour mixture and whisk until smooth.
  • Set aside for 10 minutes to let the batter rest.

Cook the Crêpes:

  • Grease a 10-inch nonstick skillet with ½ tbsp.
  • of butter and heat over medium-high heat.
  • Add ¼ cup of batter to the skillet and swirl the pan to spread the batter evenly.
  • Cook the crêpe, turning once, until browned, about 1–2 minutes per side.
  • Transfer the cooked crêpe to a warm plate and repeat with the remaining butter and batter.

Serve the Crêpes:

  • Sprinkle ½ tbsp. of maple sugar onto each crêpe and drizzle with 1 tbsp. of maple syrup.
  • Roll up each crêpe into a cylinder and serve immediately.

Notes & Wine Advice

Wine Pairing:

Pair these crêpes with a light and fruity sparkling wine, such as a Prosecco or a Champagne, for a delightful brunch treat.

Nutrition values

Calories: 180 kcal | koolhydraten: 23 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 12 g
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Course; Breakfast / Dessert / Pancake’s / Crepes
Cuisine; French
Diets; Vegetarian

French Pear Tarte Tatin

French Pear Tarte Tatin

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • 9-inch ovenproof skillet
  • Rolling Pin
  • Baster
  • Small saucepan
  • Large, flat serving platter

Ingredients

For the Pastry:

For the Filling:

Instructions

Make the Pastry:

  • In a large mixing bowl, combine the flour and salt.
  • Rub the butter and shortening into the flour with your fingertips until the mixture resembles coarse crumbs.
  • Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into the flour mixture, and knead until the dough just holds together.
  • Wrap the dough in plastic wrap and refrigerate.

Prepare the Pears:

  • Preheat the oven to 425°F (220°C).
  • To fan the pears, place them core-side down on a cutting board.
  • Starting just below the stem, cut each pear into 4 lengthwise slices, leaving the stem end attached.
  • Place the pears in a bowl, gently toss with lemon juice and ¼ cup of the sugar, and set aside for 20 minutes.

Caramelize the Sugar:

  • Meanwhile, melt the butter in a 9-inch ovenproof skillet over medium heat.
  • Add the remaining 1 cup of sugar and cook, stirring constantly, until it turns golden brown and caramelized.
  • Remove the skillet from heat and stir to cool slightly, as the sugar will continue to darken off the heat.

Arrange the Pears:

  • Drain the pears and place them in the skillet with the caramelized sugar, round side down, with the stems facing the center.
  • Gently fan the slices out.

Prepare the Pastry:

  • Roll out the dough on a floured work surface into a 10-inch round about ¼ inch thick.
  • Place the dough on top of the pears, covering the edge of the skillet.
  • Press the edges down between the pears and the inside of the skillet, and cut four ¼-inch steam holes in the center.
  • Bake for 25 minutes or until the pastry is golden brown.

Finish and Serve:

  • Remove the skillet from the oven and tilt it carefully, using a baster to draw off excess juices.
  • Transfer the juices to a small saucepan and reduce over high heat until thick.
  • Place a large, flat serving platter on top of the skillet and invert quickly and carefully.
  • Spoon the reduced caramelized juices over the pears.
  • Serve warm or at room temperature.

Notes & Wine Advice

Wine Pairing:

Pair this Pear Tarte Tatin with a sweet dessert wine like a late harvest Riesling or a Sauternes.

Nutrition values

Calories: 420 kcal | koolhydraten: 60 g | Eiwitten: 4 g | Vet: 20 g | Suiker: 40 g
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Course; Dessert / Fruit / Tarts
Cuisine; French
Diets; Vegetarian