Desserts

apricot tart2Charlotte glacée aux framboises / Iced raspberry charlotte
Clafoutis aux cerises / Cherry clafoutis
Clafoutis aux poires / Pear flan
Crème caramelCrème caramel
Crêpes aux fraises / Strawberry crepes
Crumble à la rhubarbe / Rhubarb crumble
Crumble aux myrtilles
/ Blueberry crumble
Crumble d’été aux prunes, pêches et cassis / Summer crumble with plums, peaches and berries
Figues rôties à la crème
/ Fresh figs roasted in vanilla cream
Fraises et framboises à la crème / Strawberries and raspberries with cream
Fromage blanc aux pistaches et miel / Creamy cheese with pistachios and honey
Gâteau aux noix avec fraises / Walnut cake with strawberries
Gâteau de fête au chocolat / Decorated chocolate cake
Genoise au citron et pavot / Lemon-poppyseed torte
Kouglof
/ Kouglof cake from Alsace
Mendiants
/ Chocolate mendiants
Meringues aux fruits des bois / Berry meringues
Mousse aux chataignes / Chestnut mousse
Mousse au chocolat / Chocolate mousse
Mousse aux fraises / Strawberry mousse
Mousse aux groseilles / Red currant mousse
Pêches caramélisés aux figues et pignons de pin / Caramelized peaches with fresh figs and pine nuts
Poires au caramel / Caramelized pears
Poires au vin et cassis / Pears in red wine and cassis
Pots de crème au chocolat
/ French chocolate cream
Profiteroles
/ Profiteroles
Prunes poêlées à l’eau de vie / Plums sautéed in brandy
Ricotta à la lavande et aux mirabelles
/ Ricotta with lavender and plums
Soupe de rhubarbe aux fraises / Rhubarb soup with strawberries and mint
Tarte à la rhubarbe et aux pêches / Rhubarb tart with peaches
Tarte aux abricots amandine / Apricot-almond tart
Tarte aux framboises / Raspberry tart
Tarte aux groseilles et cassis / Red and black currant tart
Tarte aux poires à la creme d’amandes
/ Pear tart with almond cream
Tarte aux pommes normande / Normandy apple tart
Tarte aux pommes toute simple / French apple tart
Tarte aux quetsches / Plum tart
Tarte Tatin / Tarte Tatin
Tiramisu / Tiramisu
Truffes au chocolat / Chocolate truffles
Vacherin aux fruits de la passion / Meringues with passion fruit and ice cream


Print page

2 Responses to Desserts

  1. After returning to U.S. from Geneva, Switzerland, I am trying to find some help with a Pignon Cake. It was made by the chef at 4 seasons hotel in Geneva. Simple but so decadent. I asked for recipe and was totally shocked that no traditional baking flour or other baking ingredient were used. The cake was baked as cupcakes with a delicious topping that included pinion nuts. One ingredient was pectin, I have never used pectin, apart from jelly. I was looking for some other recipes for this cake to try to understand the chemistry of this recipe and came across your site.
    I’m curious to know if you have ever made a cake from pectin, gelatin, sugar, orange pulp, orange confiture. Thank you, Teresa Ferguson

    • Meg says:

      Hello Teresa. In a word, no, I have never made a cake using the ingredients listed in your message. But I have made flourless cakes, which generally use ground almonds in place of the flour and are light and absolutely delicious. The recipe from the Four Seasons for a cake featuring pine nuts sounds wonderful. I’d suggest you just go ahead and try it, and let us know how it turns out. All best, Meg

Leave a Reply

Your email address will not be published. Required fields are marked *