Author Archives: fancyfrenchfilly

“Sandwich cookie” should give you all the clues you need here. This was one of my favorite recipes yet! And finally…..a recipe where mine turned out every bit as pretty as the book. At least I think so. Here’s the book…… Very pretty. The cookies are a French Sable’. Basically a butter cookie. These areContinue reading “PISTACHIO RASPBERRY SANDWICH COOKIES”

I’m sure everyone has heard of a Tarte Tatin….especially with all the many cooking shows and competitions on TV. But for those that have not…..this is a very classic and basic French pastry. It is essentially an upside-down cake made with Puff pastry instead of cake. Which of course makes it easy as pie. PunContinue reading “TARTE TATIN”

“Chausson aux pommes” pretty much means “apple pastry”. So very much like a small apple turnover….yet prettier. This recipe calls for granny smith apples cooked with cinnamon, brown sugar, and a touch of spiced rum. Yum !!! Here’s how they are supposed to look….. Just gorgeous little gems, aren’t they ? You start with traditionalContinue reading “CHAUSSON AUX POMMES”

This pastry, (tart, cake, bread, whaaaat?) is not easy to describe so I will start with the picture…… Pretty ! Having company for lunch….I wanted to make something that was visually pretty, but bland after spicy food. I picked this because it was basically bread with vanilla pastry cream. The main body is a roundContinue reading “TART TROPEZIENNE”

Happy Easter everyone ! Well this was an easy decision this week . Could a recipe be more perfect for Easter? I have made many quiches in my kitchen, but when I saw this traditional recipe in the book…..,I couldn’t resist. Let’s go right to the picture…… As per the French….this recipe is ALL calories,Continue reading “QUICHE LORRAINE”

Pain d’ epices is a heavily spiced quick bread very much like gingerbread. It has cardamom, star anise, cloves, ginger, cinnamon, and nutmeg. And it has orange and lemon zest, honey, and it’s made with rye flour to boot. About the only thing it doesn’t have is the molasses that is so prevalent in ourContinue reading “PAIN D’ EPICES”

Fabulous! I’m going to show you the pic right off….. Mango is my all-time favorite for fruits. Raspberries rank right up there too. This dessert is so ultimately simple, yet so elegant. It’s basically a giant shortbread cookie with a vanilla bean pastry cream, and fresh fruit piled on that. Any fruit would be great.Continue reading “MANGO RASPBERRY SABLE BRETON TART”

“Tarte au Citron”. Lemon Tart. Pretty straight forward. Lemon curd in a tart shell. What makes this a French staple is again…the amount of butter. Lemon curd recipes worldwide use pretty much the same ingredients, just in different ratios. This one is silky smooth with lots of butter. Here’s the pic…. And here’s how mineContinue reading “TARTE AU CITRON”

“Gateau de Voyage ” means “Travel Cake” . Similar to a pound cake…made to wrap up like a loaf. Usually marbled…this recipe called for chocolate and matcha . Here is how it looks in the book….. My chocolate/matcha ratio didn’t seem the same, even though they have you make separate recipes, so the amount shouldContinue reading “GATEAU DE VOYAGE”

This recipe is a French Classic. It consists of three components. “Pate Sucree” , which is a rich cookie-like tart crust….”Almond frangipane”, a buttery almond pastry cream…and sliced pears on top with an apricot jelly glaze. Here’s how it should look… This is not my favorite dessert. And the thing is…I love pears. I meanContinue reading “FRANGIPANE PEAR TART”