French Meringue Kisses
The Meringue (La Meringue) is a variable dessert staple, it is light, creamy, crisp from the outside, and aerated inside. With only two basic ingredients, egg whites, and sugar, yo
French Pastry Cream
Pastry cream (crème pâtissière) is an essential base ingredient filling for many French pastries, like Religieuses, Millefeuille, and Cygnes, and as a base for fruit tarts. Thic
Canelé Bordelais
One of the best French pastry classics are Cannelés or Canelé of Bordeaux [Cannelés De Bordeaux]; Bordeaux region in Southwestern France, is proud of its Canelés, since the 15t
Classic Paris-Brest
The most famous French classic dessert.
French Lemon Tart
The French Lemon Tart (Tarte au citron) is a fine dessert for anyone who likes citrus. It is a traditional lemon tart with shortcrust pastry and lemon custard baked in the oven, wi
Sticky Pecan Pie
Pecan pie variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. Most pecan pie r
Genuine Tatin Tart
The Tarte Tatin was created by Stéphanie Tatin accidentally, in the 1880s, she had the simple idea to upside-down the traditional burnt apple pie and to finish the cooking by putt
Basic Choux Pastry
The Choux pastry (pâte à choux) got this name because it is like a small cabbage (Bruxelle Cabbage). It contains only butter, water, flour, and eggs. The perfect choux pastry has
Lemon Macarons
The classic Macarons recipe usually is made with basic ingredients and filled with red fruits “purée” or chocolate Ganache. The method of making shells is the same, there