This Chocolate Fondant Cake is a delicious recipe from La Baule, and is possibly one of the most well-kept culinary secrets in France… (updated recipe – January 2019). La Baule is a picturesque seaside resort town on the Atlantic coast, where beautiful stoned-façade villas and casinos mass along stunning sand beaches. It is a beloved weekend getaway spot for Parisians, who yearn for a slower, sun-bathed atmosphere and some fresh Atlantic air.
You might think of pumpkin pie as a 100% American dessert – but the French have their own version of it too! It comes in the form of a crust-less pie, made from a mix of pumpkin puree and corn flour, and is usually flavored with vanilla and rum.
This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible. Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush …
When it comes to Spring – specifically strawberry season – it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. This dessert has a retro feel to it (and granted, it might not be the most modern dessert out there), but come Spring, it is always present in bakeries and cake shops throughout the country. It is also a favourite amongst home bakers, because despite its fancy appearance, it is actually easy and quick to throw together (less than 30 minutes) and looks much more complicated …
With Valentine’s Day coming up (actually, tomorrow), I am jumping on the occasion to share with you my new baking love – this Buttermilk Chocolate Fondant Cake! True to a Classic French Chocolate Fondant, this one is indulgent and intensely chocolatey. But the addition of tangy buttermilk cuts through the richness and makes it just a little bit more tender and moist. I have baked a lot of French Chocolate Fondant cakes in my life (some melty, some gooey, some firm), and this one has to be one of my …
What would a French Holiday Season be without a few slices of delicious Spiced Bread? Fragrant, sweet and comforting, it is simply a must. This recipe, by French Pastry Chef Michalak, combines sweet honey with bright citrus flavors, and is perfectly spiced. A pure pleasure!
After a wet summer, we’ve had an amazing Autumn here in Niagara (or should I say “Indian Summer”?). The weather has been unseasonably and delightfully warm and dry all throughout the middle and end of October. With this warm spell, grape harvest is still in full swing in our local vineyards. And this year’s grapes are full, rich and heavy. So, in celebration of this glorious season, I am sharing with you an old-school recipe that couldn’t be a better fit for this situation: a Grape Harvest Cake, from Moissac, …
The classic French Apple Cake gets a twist with the use of spelt flour; adding nutty notes to its signature buttery crumb filled with big apple clusters. Like in many countries through Fall and Winter, the apple cake is a classic in households. Of all, the French version is probably one the most unpretentious and bare. With no use of cinnamon like in America, nor crumble top, nuts or glaze. A cake reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit …
The love of the French for “tatins” no longer needs to be proven. These classic French upside-down cakes or pies are traditionally made with apples, but you can embrace the season by using other fruits: peach, blueberry or pineapple, or vegetables: endives, carrots or tomatoes. This simple Rhubarb Tatin Cake embraces the late-spring/early summer season and offers a great way to showcase this perennial vegetable (yes, rhubarb is a vegetable!). The cake is simple and light, with small hints of vanilla and lemon, subtle enough to let the rhubarb shine …
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