Generous apple brioche


A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.


To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk


It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.


On top, sliced almonds, sugar, cinnamon.


Really, be patient, as it gets so much better a whole day after baking.


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.

Princess crepes

Princess apples in their prime.

What to do when they start getting a few wrinkles ? Botox ?

No, the miracle youth for apples is crepes.

Fry the thin slices of apple in oil. Add some batter (egg, buckwheat and dark rum). That’s not easy to flip them, I had to use a plate.

Finition : reheat them with a little kurozato (black sugar) and a little butter. That turns into caramel.
Royal !

Tatata Tatin !!! Vanilla apple tenderness

Tarte Tatin, apple upside down pie.

A strong accent of vanilla sugar. Jonagold apple.

The other side…

Hot from the oven with a little creme fraiche or sour cream.

Reheated with decadence.

It’s simply melted cocoa paste. The bitterness contrasts wonderfully the sweet apples.

La flamme douce…a la pomme (via Gourmande in Osaka)

Last year…

La flamme douce...a la pomme Apple flammekueche I had not enough sour cream for a second tart. So this one is garnished with apple, bacon, red onion, red pepper, cinnamon, yuzu citrus peel. Bread dough recipe >>> Fr : Je n'avais plus assez de creme pour la seconde. Cette flamme est garnie de pomme, bacon, oignon rouge, poivre rose, cannelle, et zeste de citron yuzu. … Read More

via Gourmande in Osaka

Cabbage, apples, marron, pork…

Let’s eat it, the Alsatian cabbage.

In company of pork filet slowly cooked in butter with a little cinnamon, nutmeg, salt, with caramelised apples (after adding apple vinegar, cream and a little sugar in the pan).

Cabbage, and…

…apples, and …

filet mignon de porc à la moutarde au miel et pain d’épices.
Don’t worry, that just means the mustard on the pork is flavored with honey and ginger bread. Most people in the world seem to know the city of Dijon for its mustard, but its other specialty is ginger bread.
It’s a good flavored mustard, ideal for this season. I think you can recreate it by adding honey and powdered ginger bread to traditional mustard.

Making Alsatian apple cabbage

Cal 589 F15.0g C82.0g P31.3g

the scarlet dance of Alsatian cabbage

When a red cabbage meets a red apple, they start dancing…

Ball gown…




After a hot bath (in vinegared water), they go to bed, with fried onion and red wine.

You’ve slept long hours (in the oven). It’s time get up… and show your jewels (chestnuts).

Chou rouge aux pommes et marrons – Rotkrut mit Epfel un Keschte
Adapted from L’inventaire du Patrimoine Culinaire Francais, Alsace

A precious mouthful :