French Cuisine

Small, shell-shaped sponge cakes, lightly sweet and buttery, perfect with tea or coffee. Ingredients (Makes 12–15 madeleines) 100 g unsalted butter, melted 100 g all-purpose flour 100 g granulated sugar 2 large eggs 1 tsp vanilla extract 1 tsp lemon zest (optional) 1/2 tsp baking powder Pinch of salt Butter and flour, for greasing molds Preparation Prepare molds: Preheat oven to 190°C (375°F). Grease madeleine molds with butter and lightly dust with flour. Make batter: In a b

Delicate almond meringue cookies sandwiched with flavored buttercream or ganache. Ingredients (Makes 20–25 macarons) For the Shells: 110 g almond flour, finely ground 200 g powdered sugar 100 g egg whites (about 3 large eggs), at room temperature 50 g granulated sugar Food coloring (optional) For the Filling: 100 g dark or white chocolate ganache, buttercream, or jam of choice Preparation Prepare dry ingredients: Sift almond flour and powdered sugar together to remove lumps.

Baked dessert with fruit (traditionally cherries) in a flan-like batter. Ingredients (Serves 4–6) 500 g fresh cherries, pitted 3 large eggs 100 g granulated sugar 100 g all-purpose flour 300 ml milk 1 tsp vanilla extract Pinch of salt Butter, for greasing the baking dish Powdered sugar, for dusting Preparation Preheat oven: Preheat oven to 180°C (350°F). Butter a baking dish generously. Prepare cherries: Wash and pit cherries. Spread them evenly in the prepared dish. Make cus

Choux pastry filled with cream and topped with chocolate sauce. Ingredients (Makes 12–15 profiteroles) For the Choux Pastry: 125 ml water 50 g unsalted butter 1 pinch salt 75 g all-purpose flour 2 large eggs For the Filling: 250 ml heavy cream 2 tbsp powdered sugar 1 tsp vanilla extract For the Chocolate Sauce: 100 g dark chocolate 50 ml heavy cream Preparation Prepare choux pastry: Preheat oven to 200°C (390°F). In a saucepan, combine water, butter, and salt. Bring to a boil