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.

Nonnettes et flocons de neige, fluffy December sweets

Double dessert, but so light that they could fly…

Plain nonnettes, the soft ginger bread. (recipe here).
These are not filled, only glazed in a syrup of kurozato black sugar.

Mini Flockensahne tortes, topped with sesame seed streusel. It’s light low-fat plant based cream and vanilla for the whip.

Coucou Saint-Nicolas ! Nonnettes aux kakis

It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.


It’s my belated participation:

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

The filling is made of kaki (persimmons).

Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.

Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.

Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough, stir with chopstick.
-let raise 1 hour at 28 degrees (oven dough program), then overnight in the fridge (or the kitchen, it’s the same here)
-stir a little, flavor with cinnamon

In muffin molds, the dough stuffed with kaki.

After they raised, I baked at 180 degrees C. Well, I could I filled them less.

The other side. I’ve cut the excess to get the cylindric shape of nonnettes. And painted with water + kurozato sugar.

They are not too sweet and very soft inside.

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).

Ideas for a Sweet Xmas – Gâteaux de Noël

(Osaka cake)

You probably think I’m big fan of Christmas. Actually, I couldn’t care less, it’s only the bottom of the year, the time with the shortest days. What I really like is there are so many Christmas food, particularly sweets, from so many places.
It’s fun to try to make them.


Kurisumasu keeki 2012

charlotte kurisumasu keeki

rose cranberry panettone

Easy Yule logs :

bûche forêt noire

bûche aux marrons glacés

The tradition of Provence with the 13 desserts :

13 retro desserts

honey walnut iced nougat

These cakes are not only for this occasion, but many like to invite them :

snow flake cake

Marquises au chocolat

Gâteau Mont-Blanc antillais (coconut layered cake)

With the coffee, you need many mignardises :

Schwowebredele (the traditional Xmas cookie of Alsace, make them in many shapes and flavor)

black sugar nonnettes (yeast)
Mandarin orange nonnettes (baking powder)

Biscotti de Noël

Truffes au chocolat


Pâtes de fruit

Pralines au chocolat

Hot wine revisited :

jelly spiced wine pears

lait de poule (French eggnog)

This is what we have in Japan :

kurisumasu ke-ki (how to bake a Japanese Xmas cake)

Ichigo daifuku mochi (Winter wagashi)

kuri kinton (marron sweet)

Over the world :

Bibingka (Philippines)

Povitica (Slovenia)

home-made mandarin Stollen (Germany)

Chionoules or snowballs (Greece)


I have not made these two, I’ve just received them. The white is of course a German Stollen.

Berawecka (Alsacian “pear bread”, fruit cake). I’m very serious. It’s very healthy. It’s mostly made of fruit like those “health fruit bars” I see on many health blogs.

I had to check the quality. You want to know ? Of course, that’s totally decadent and not healthy at all. Mmmmm… Well, I’ll try to keep some for Christmas.

Saint-Nicolas (2) : Gouter chez Gourmande, nonnette et darjeeling massala

Nonnette a la mandarine, the aux epices.
Today is Saint-Nicolas. In my old town, when I was a kid, that was a very important day. The day of children ! Saint-Nicolas, an old Orthodox style bishop and a mean butcher were around town, parading (a procession that was), visiting schools and any house we knew to deliver either huge bags of sweets, or sticks of wood to beat us. That depending on our taste, hedonist or masochist… or maybe not exactly. We’d all take the edible offer.

In old times, St Nicolas was bringing oranges, because that’s the season -not in my town we had no orange season, so they were imported. In Northern Europe, that was a rare and expensive sweet until quite recently. Other sweets are very old fashion because the tradition started in Middle-Age. There were lots of pain d’epices, ginger bread, well it’s “spicy bread” more exactly. Several types exist. Some are big loaves, like pound cakes, that you slice. Others, the most Saint-Nicolasish are flat semi-hard “boards”, cut in shape of the Saint or of his donkey, or both… and covered by a beautiful chromo (old style print) glued by anise flavored sugar. I posted my recipe in the last post. But that’s not my gouter (snack) today.

I made mikan nonnettes. Orange nonnettes are popular in Lorraine. They are “cup-cake” size tubular pains d’epices, filled with marmalade, and covered by some sticky stuff.

Mikan are mandarin oranges, now in season in Osaka. We are invaded, there are tons everywhere. So it’s easy to chop a few :

Throw into the home-bakery with a little yellow cane sugar and get a “slightly sweet” mikan jam.

For 6 pieces, I took 50 g of black sugar kurozato from Okinawa, a little honey, 1/2 cup of water and melted them together in a sauce pan. Added 170 g of flour (+ rice bran), baking powder and spices.

There are surely “pain d’epices” mix for sales, but powder spices don’t keep well, and you won’t use them for other dishes. I make mine : a small stick of Ceylon cinnamon roughly crashed, the tip of a clove (the stalk is too hard), the seeds from inside 3 pods of green cardamom, green pepper, a little grated nutmeg, anise seeds… in a mill. Keep the pods, stalks…

Add to the dough, add in 2 tbs of neutral oil (white sesame), then enough hot water to get :

Take a muffin/cupcake mold. In each, 2 tbs of dough, 2 ts of mikan jam, 1 tbs of dough. Bake. My oven found 40 minutes was well. I wanted them soft and let them 30 minutes.

You have kept the hard bit of clove and cinnamon, pods of cardamom, add a few leaves of Darjeeling tea (not your best first flush), in a tourist in China cup, to keep it warm. I places the cup on the oven. It doesn’t simmer (yuck !), just longly infuses.
Later, when the cakes are done, you get a warm mild spiced tea. You can even refill later.

Finishing the nonnettes : take the juice of 1/2 mikan, eat the other half. To the juice, add icing sugar and corn starch (1 tbs each) or if you prefer sweeter, only sugar. Mix well.
When you take the cakes out of the oven, they are very soft. They harden in a few minutes, so wait. But not too much as you want to paint them with the mix while they are still warm. Let them dry.

You can eat them the same day (while many other pains d’epices are not good just after baking). But they are better later, as spices develop flavor with time.

One nonnette :
Cal 163 F2.6 C33 P3.1

For the Gattaca-Avatar effect, I tried some LED light. That doesn’t affect the taste. They are delicious…