Tag Archives: French Recipes

French Macarons 10 Easy Steps Recipe


10 Easy Steps Recipe to Make French Macarons

It’s amazing how these delicious bites of heaven only contain 3 basic ingredients: almond flour, sugar, egg whites. Here are ten (10) easy steps to making authentic French Macarons. The possibilities are endless when it comes to the filling, the traditional filling is buttercream and you can also make a ganache.

Ingredients for the Macarons

  • 1 cup /150 grams ground almonds aka almond flour
  • 2/3 cup/75.3 grams powdered sugar
  • 2 medium egg whites, at room temperature
  • 1 pinch salt
  • 1/4 cup/50 grams granulated superfine sugar
  • 1 or 2 drops food coloring (if desired)

Ingredients for the Filling – Basic Buttercream

There are a variety of fillings from buttercream, to ganache with infinite flavor possibilities  from traditional to the more exotic (vanilla, chocolate, coffee, caramel, pistachio, Nutella, mango, orange, lemon, lavender, thyme, jasmine etc…)

  • 1 1/2 cups/340.5 grams unsalted butter, softened
  • 1 cup/150 grams of powdered sugar

 

Preheat oven to 300 F/140 C

Easy Directions

Step 1 – Mix the almond flour and powdered sugar together

Step 2 -Whip the egg whites, salt and sugar into a firm meringue consistency

Step 3 -Incorporate the almond mixture into the meringue gently folding

Step 4 Fill with the macaron mixture in a 1/3-inch (1cm) nozzle piping bag,

Step 5 – Pipe 1.5 inches rounds of Macaron mixture on a baking tray covered with parchment paper (or use a silicone mat)

Step 6 -Tap baking sheet on counter to eliminate air bubbles and let stand 15-60 minutes

Step 7 – Bake about 20 minutes

Step 8 – Make the filling mix the butter and powdered sugar

Step 9 – Fill a piping bag with your choice of filling

Step 10 – When cool assemble the macaron with filling in between

 

This is a cool silicone mat baking set to make your macarons:

 

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French Culture & Lifestyle in the USA 

Galette des Rois Easy Recipe


This is an easy Galette des Rois recipe for Epiphany that I’ve made several times at home and it is delicious. This is a basic list of ingredients that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds).

Basic Ingredients

  • Pepperidge Farm Puff Pastry Sheets (aka pâte feuilletée)
  • 2 cups (or more)  almond meal/ or almond flour*
  • 3/4 cup unsalted cubed butter
  • 2/3 cup sugar
  • 3 large eggs  (2 for almond filling +1 for eggwash on top)

Optional Ingredients 

  • 2 tbs almond flour (or regular flour)
  • 1/2 tsp vanilla
  • Zest of 1/2 orange
  • some rum (optional)

Don’t forget your fève which can be a trinket, bean or whole almond.

*NB: To make the almond powder or almond meal you can use blanched almonds or make your own with natural almonds that have been boiled in water for 1 minute, drain, cool, and peel off almond skin. As a big fan of Pâte d’amande, I’ve also used 7 oz almond paste instead of almond flour and adapted the recipe using less sugar.

 

Easy Directions

Step 1 – Use thawed puff pastry dough, roll out and cut into 2 circles (use a plate or round disk) and refrigerate till ready to fill or make your own pâte feuilletée

Step 2 – Make the crème d’amande filling, whip together butter cubes at room temperature with the sugar, add eggs one at a time, incorporate the almond flour (or soft almond paste), vanilla, orange zest, rum, and mix well to a creamy consistency, voilà!

Step 3 – Put it together, place the almond cream mixture in the center of the bottom puff pastry circle and spread leaving about an inch all around (add the fève, trinket or plain almond) and cover with the second puff pastry circle. Pinch together the two dough circles and flatten with spoon or dull side of the knife.

Step 4 – Decorate the top of the galette as you wish with a sharp knife and make little air holes around, brush with egg wash

Step 4 – Bake about 20-30 minutes until puffed and golden at 385F or 185C, let cool a bit

Step 5 – Enjoy warm!

 

 

*** Approximate U.S/ Metrics Baking & Cooking Measurements 

For reference 1 stick of butter is 1/2 cup butter or about 4.0 oz

Cups  Grams (g) Ounces (oz)
1/8 cup 20 g 0.7 oz
1/4 cup 40 g 1.3 oz
1/3 cup 50 g 1.8 oz
3/8 cup 55 g 2 oz
1/2 cup 75 g 2.6 oz
5/8 cup 95 g 3.3 oz
2/3 cup 100 g 3.5 oz
3/4 cup 115 g 4 oz
7/8 cup 130 g 4.6 oz
1 cup 150 g 5.3 oz
2 cups 300 g 10.6 oz
4 cups 600 g 21.2 oz

 

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Bûche de Noël – Christmas Yule Log Cake


Cette année la bûche de Noël 2018 c’est chocolat, marrons,café ou citron?

 

 

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Tarte aux pommes


French apple pie has nothing to do with its American patriotic cousin from the Vermont state.  In France we call apple pie: “Tarte aux pommes” and it is more of a tart than a pie. The difference is that a pie usually has another layer covering the filling, while tarts leave it open. It is a classic, every French family has its own grandma recipe and there are many variations: Tarte aux Pommes, Tarte Tatin, Tarte  Normande, etc… To vary you can also make a different tart crust like pâte brisée, pâte feuilletée, pâte sablée, etc…

Tarts are a popular staple in French households both sweet and savory from Tarte aux oignons, Tarte aux champignons to Tarte au citron. There are hundreds of variations of tart recipes with vegetables, cheeses, meats and of course fruits!

Today we’ll enjoy a simple Tarte aux Pommes courtesy of this YouTube video ( one of my favorite and easiest recipe )

6 apples

100 g butter

80 g brown sugar

Choose your favorite “pâte ” or pie crust recipe

 

A vos tartes!

 

 

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Let Them Eat Crêpes!


Sweet or savory, crêpes are always a favorite treat or quick meal in any French household. There’s nothing easier than making crépes. You will need:

2 cups Flour

4 eggs

pinch of salt

1.4 cup melted butter

2 cups  of milk

2 tbs sugar

Making crêpes is all in the wrist or the tour de main.  The first part is to make a well in the bowl with the flour combined with salt and slowly add the milk and eggs and melted butter. Your batter must be light and silky and not like a pancake mix. To flavor your batter you can add some vanilla extract, some orange blossom. Let the batter rest a bit.

 

The second part is in the pan. Make sure it is well heated, hot and well greased with butter or a bit of oil.  You can also invest in an electric crêpe machine but you won’t be able to flip your crêpes!

Screen shot 2016-02-02 at 9.16.35 AM

Let each crêpe cook a little minute on each side until the borders are golden and hop, toss and flip your crêpe in the air like a pro!

recette-e17089-crepes-et-confiture-de-fruits-rouges

 

The best crêpes are homemade, so be creative! make em sweet with sugar, jam, and of course Nutella!  or make em savory with ham & cheese, shrimps, mushrooms, chicken, etc… (Check out our Crêpe Recipes)

crepes-strawberry-bananacrepes-fruitsVanilla-Crepes-with-Nutella-3_2crepe-confiturecrepes-2Nutella Crepesrecette-e17089-crepes-et-confiture-de-fruits-rougesNutella CrepesNUTELLANutella's World Largest Jar!

 

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Soupe à l’Oignon Gratinée aka. French Onion Soup


Soupe à l’Oignon Gratinée aka. French Onion Soup

French onion soup anyone? Soupe à l’oignon gratinée,  SVP!

Here’s a little background: originating back in the Roman times, onions were readily available and this was a popular cheap daily soup… because the French know how to make wonderful things out of nothing.

So easy to make… you’ll need these basic ingredients to adjust depending on the amount of soup you want to make:

  • butter
  • 3-6 big onions finely sliced
  • water
  • flour tbsp
  • chicken stock
  • white wine
  • salt & pepper
  • baguette
  • gruyère cheese

Melt butter in a big pot or in the best  Le Creuset Cookware   🙂

Add the finely sliced onions until brown and caramelized about 15 minutes, add few tablespoons of water, cover and let cook about 15 minutes on low heat.

Add flour to coat onions and cook uncovered while stirring for few minutes.  Pour the chicken stock, white wine, salt & pepper and bring to a light boil for another 15 -20 minutes.

The trick to onion soup is to allow plenty of time, some chefs suggest removing the heart of the onion so it’s not bitter.

When ready, toast bread slices and place at bottom of soup bowl (the bread will rise to the surface), add grated cheese on top and melt in the oven in these original authentic  Le Creuset French red soup bowls or white soup bowls.

Simple things tend to get so glamorized … I like my onion soup with lots of cheese gratin, please!

soupe-oignon-gratinee

À vos oignons!

 

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