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Recettes 142
Chocolate spread babka
Braided brioche filled with chocolate spread and hazelnuts, with two rises for a well-risen crumb.
Acacia blossom fritters
Blossom clusters coated in a light batter with whipped cream and saffron, then fried and served with jam.
Madeleines
Honey and citrus zest madeleines with a lovely hump and golden edges, for an afternoon treat.
Scrambled egg, jam and Parmesan
A sweet and savoury brunch glass: scrambled egg, rhubarb jam and Parmesan shavings.
Baked Camembert with cider jelly
Soft, melted Camembert topped with cider jelly, to share with bread. Baked in the oven in winter or in the embers in summer.
Crêmet d'Anjou cream dessert
Vanilla cream and whisked egg whites, gently combined and drained in the refrigerator. Sophie Reynouard's Anjou dessert.
Jam cookies
Small brown sugar cookies, indented with a thumb and filled with jam before baking.
Sheep's milk cheese and cherry jam
Toast, thin slices of sheep's milk cheese and cherry jam make small bites to serve with an aperitif.
Brie and apricot jam
Toast, slices of brie and a touch of apricot jam make sweet and savoury appetiser bites to share.
Claire Verneil's Italian nutelloti
Italian chocolate spread biscuits with a hollow centre filled with dulce de leche. Claire Verneil's recipe for an afternoon treat.
Alain Ducasse's jam biscuits
Small butter biscuits made from a base and a ring, ready to fill with your favourite jam once cooled.
Pineapple, date and gingerbread spice jam
Pineapple, date and gingerbread spice jam, cooked in syrup with Menton lemon. Makes two jars; start the day before.