This is a mix between my great Aunt Pearl's recipe and another recipe I found online, so i mixed the recipes together to create my own. Thank you hubby Mike for the photography excellence!!

Making petit pain or French roll with the addition of raisins. It's an eggless bread that is crusty but still soft on the inside.

This recipe comes from my wife, who learned it from her father while growing up in France. Children love to help making the tarts which are traditionally served on Sunday afternoon during weekly family gatherings. Any seasonal fruit can be used.

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

I saw this method on a cooking website. I adapted it to my own tastes, and the result is incredibly delicious. It's perfect for starting your day with a nutritious and energy-packed meal! 🤗

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

It is a wish from my husband. I tried to learn and read a lots about brioche. Finally I decided to use Mr. Bruno recipe with some modification of technique.Walla, I made my first brioche and taste the first time too. It has super soft and light crumbs.

The day after Candlemas, there are often a few leftover crepes—or maybe not... 😅I made sure to set aside some unsweetened crepe batter ahead of time. Otherwise, there wouldn't have been any left... It's hard to resist a treat!Ficelle is a specialty from Picardy: a crepe stuffed and baked with a golden topping—simple and delicious.Why "almost"? Because I didn't have any cooked ham, so I used smoked bacon instead, and we loved it!

This is a goody you can bye in any good bakery in Belgium. Here in Antwerp we call it "Astridje". It is the most popular of all. It is a sort of pavlova, I think you call it.It is the first time I am making them. Simpler than I tought.I is a treath for a friends birthday.Normally it is made with vanilla and kirsch but i made it with Coffee and Cointreau

When I was a kid, my mom cooked us this recipe often, especially in summer, with fresh vegetables. #french

After the pastis d'Argelès and millassine, I'm back with another recipe from Occitanie to help you discover more of my region.Before we start, here’s a little culinary history about this cake from Toulouse:This very old pastry is typical of Occitan cuisine. It’s made with almonds, apricot, and candied lemon. Its origins go back to Roman times, when it was eaten during the Fénétralia, a festival for the dead held in March (around Easter).During this event, people from Toulouse would walk in procession to the necropolis south of the city.This dessert was then made and shared with family at the end of the event.Today, most people in Toulouse have forgotten about this dessert, since it was traditionally made by grandmothers and, unfortunately, pastry chefs haven’t continued the tradition!I’ve put together a mix of all the recipes I found online and made a few small changes. Here’s my version of the Fénétra tart by Popotte!Recipe from my blog lapopottesanschichis.fr