Although relatively simple to make, following the recipe for Breton salted butter caramel still requires a combination of skillfulness and top quality ingredients. Discover the legacy behind France’s famous salter butter caramel.
Have you heard about Gabriel Gaté's fabulous new cookbook, '100 best cakes & desserts'?
Le cupcake est devenu un véritable phénomène de mode en France. Un simple coup d’œil aux devantures des pâtisseries suffit à se rendre compte qu'ils sont désormais partout. Mais qu'ont-ils de si particulier ?
The macaron’s precise origins are debatable, and it may never be known who exactly dreamed up the concoction of meringues laced with almond buttressing. Judging by the millions of them eaten yearly, they will keep on their merry, flamboyant way for years to come.
Cherry blossoms dot the landscape of the Luberon region of Provence in early spring, and by late May or early June the trees branches are weighed down by the bright fruit.
Last month marked the launch of Jane Webster’s new book ‘French Ties’. Following on from her first book ‘My French Table’, it chronicles her life after purchasing a run-down chateau in Normandy.
Any dish which is À la Normande or Vallée d’Auge generally includes cream and butter, and sometimes mushrooms too. Poulet Vallée d'Auge is chicken with cream, calvados and apples and it’s a rich dish with nothing nouvelle cuisine about it.
The story behind Paris Pastry is that I had began baking a lot during one lazy summer. Browsing online for recipes I stumbled upon various baking-blogs... I was immediately inspired to write down and photograph the things that I had baked. After a while I made the decision to start a blog so my friends, family and maybe a few baking-enthusiasts could see what I had been making.
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