Cannelle Vanille (2)
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There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Lavender adds a delightful twist to this classic French dessert.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
This scrumptious French tart is the perfect blend of tart and sweet.
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
This delectable French dessert pairs beautifully with pumpkin ice cream.
This thin crusted tart makes for a wonderfully light dessert.
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
Prunes add an intriguing potency to this variation of a traditional French clafoutis.
The crust for this tart is very flaky.