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…

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…