Desserts de France…


Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)


Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse)Nonnettes (fluffy gingerbread)Flocon de neige (snowflake cake)Nougat glacé (honey ice-cream) Galette des Rois (Kings’ cake)Galette des Rois au chocolat

More : Christmas dessert compilation


Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges


Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)


Regions :
Brioche de Pâques (Easter bread, Provence)Gâteau de Metz (retro chocolate cake, Lorraine)Croustade or Pastis aux pommes (apple pie, Gascogne) Millas (corn and pumpkin, South-West) Farz fourn (butter cake, Bretagne)


Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.


Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau de la bergère (Shepherd’s cake made with potato) Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Millas, when polenta is a dessert

This is a corn bread is an alt-modish traditional cake of the South of France. But it should have never gotten out of fashion because it is eternally delicious and so easy to prepare.

I’ve posted plain millas before :

raisin millas
dry currents millas

Today, it’s the pumpkin version. It is classically garnished with prunes. I had only raisins.

The proportion… are as you like.
Today I had :
2 cups of pumpkin puree
2 small eggs
1 cup of polenta (fine grind)
1/8 cup raisins
1 tbs sugar (not counting the caramel)
Some vanilla extract, some water.

Soak the raisins in tea. Or in rum.
Steam the pumpkin and mash the flesh with a fork.
Mix all ingredients and some water.
Prepare a caramel, pour about 1 mm it in the molds.
Add the batter on top of the caramel.
Bake about 30~40 minutes at 160~180 degrees.
Let cool. I think taste is better after a few hours, or even overnight in the fridge.

Turn the mold upside down !

Enjoy with a cup of coffee.

The quick baker’s compil’


Grits’in corn bread

Fava beans and pesto cakes
Pounti (herb and prune peasant cake)
Express sesame buns
Cake salé au fromage et aux piments jalapeños


Mikan orange cake

Quatre-Quarts, the simple butter cake
Saint-Nicolas Nonnettes (mikan stuffed ginger bread muffins)
Banana breads with nuts
Gâteau au pamplemousse – Grapefruit cake
“Hattaiko flour” cake
Millas (raisin corn bread)
Softy apple banana muffins (not on the photo)

And (click here) many variations of ok’cakes (soy fiber okara cakes).

Let’s finish with the lemony buckwheat soda bread (special post here).

Galette au maïs, grits-in bread

Basic’n quick corn bread. Golden, thick textured, deep corn taste.

Well before, look at that :

Baby dino is cracking its egg… more soon.

That’s mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot.

Delicious with hot sauce. Good combo with beans and veggies.

Next day, it can be toasted…

With green Korean chili, gochujang, then topped with negi leeks and sesame oil.

Garrigue style, with olive oil, garlic, herbes de Provence and olives.