Recipe Warm Up

Taking a moment here at Musette HQ to gear ourselves up for the marathon that is the Le Tour de France Cook Along. Unlike Gabriel Gaté over at Le Taste Le Tour I do not have a team working with me to source recipes, create recipes and track down hard to find ingredients. Everything you…

We’re on Facebook!

That’s right! Finally you can get your dose of Musette right from your Facebook feed. Simply ‘like’ and ‘follow’ our page to see our regular updates in your feed. We look forward to seeing you! Now, I’m off to indulge in a little chocolate tart and a cup of tea.

Easy chocolate soufflé

I love soufflé!  It is delicious, barely qualifies as calories (it is obviously mostly just air!) and feels wickedly indulgent.  It is also dead easy to make.  I know, I know.  I can hear you already disagreeing and sounding dubious, but I challenge each and every one of you to give it a go.

And we are back …

Welcome to the 2016 Edition of Musette du Jour! Yes, once again I am cooking alongside the Tour de France however this time for something different, I am cooking in spirit of Mireille Guiliano, author of French Women Don’t Get Fat. FWDGF hit our shelves in 2005 and presented us with an inspiring view on…

Kouign Amann

Okay, so I am running a bit behind this race – I’ve been dropped by the peloton but as we head into the mountains perhaps I’ll be able to make up some ground … maybe. Anyway, tonight I am back tracking to Stage 8 in Renne with a traditional treat from the bakers of Brittany,…

Fondant aux Pommes Vanilées (Melting Apple Custard)

Tonight, we are showcasing the best of Normandy with an authentic French dessert made from Apples, Calvados, butter, cream and eggs.  It is an absolutely delicious dessert that reminds me how the French enjoy a little of everything with an easy notion of restraint.  This is a fabulous dessert, easy to make, delicious to eat,…

Le gateaux battu Picardie

Still in catchup mode – tonight we are baking from the recipe book of Picardy.  Le gateaux battu Picardie (or ‘beat cake’) is a specialty of the Somme area of France, and more specifically, Abbeville. It is basically a yeast cake, rich in butter and eggs.  It is traditionally hand beaten and baked in a…

Unofficial rest day…and a bit of history!

So, my lesson of the day is to read your recipes ahead of time – planning is everything.  Today I was to bring you a recipe harking back to the days of Catherine de Medici – the Amiens Macaron. It is said that Catherine de Medici’s cook brought the recipe for these treats with her…

A tart after my own heart …

Today’s recipe showcases a traditional Flemish Yeast Dough Summer Berry Tart courtesy of Ruth Van Waerebeek and her cookbook ‘Everybody Eats Well in Belgium’.  I’ve made a few adaptations – used a food processor for example – but otherwise have remained true to her traditional Flemish yeast dough. I must admit that leaving a tart…