Mastering Basic French Pâtisserie Techniques in Your Home Kitchen

France is synonymous with culinary excellence, and nowhere is this more evident than in the realm of pâtisserie. The art of French pastry-making is renowned for its precision, creativity, and indulgent flavours. 

For those looking to elevate their home baking, learning basic French pâtisserie techniques can be both a rewarding and delightful journey. 

Here, we explore some fundamental methods and recipes to help you bring a touch of Parisian magic into your kitchen.

1. The Art of Choux Pastry

Choux pastry, or pâte à choux, is a versatile and essential base for many French pastries, such as éclairs, profiteroles, and chouquettes. Despite its elegant end products, choux pastry is surprisingly simple to make.

Basic Choux Pastry Recipe:

Ingredients:

120ml water

120ml milk

100g unsalted butter

Pinch of salt

140g plain flour

4 large eggs

Method:

Preheat your oven to 200°C (180°C fan).

In a saucepan, combine water, milk, butter, and salt. Bring to a boil.

Remove from heat and add flour all at once, stirring vigorously until a smooth dough forms.

Return to heat and cook for 2-3 minutes, stirring continuously, until the dough pulls away from the sides of the pan and forms a smooth ball.

Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Pipe or spoon onto a baking tray and bake for 25-30 minutes until golden and puffed. Do not open the oven door during baking.

2. Mastering the Meringue

Meringues are light, airy, and can be used in a variety of desserts from pavlovas to macarons. The French meringue technique is a staple that every aspiring pâtissier should master.

Basic French Meringue Recipe:

Ingredients:

4 large egg whites

200g caster sugar

Pinch of cream of tartar

Method:

Preheat your oven to 120°C (100°C fan).

In a clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form.

Gradually add sugar, a tablespoon at a time, whisking continuously until stiff peaks form and the meringue is glossy.

Pipe or spoon onto a baking tray and bake for 1-2 hours until meringues are crisp and easily lift off the parchment paper. Allow to cool in the oven with the door slightly ajar.

3. Crafting the Perfect Crème Pâtissière

Crème pâtissière, or pastry cream, is a rich, creamy filling used in many French desserts like éclairs, tarts, and mille-feuilles. It's a versatile component that adds depth and luxury to your creations.

Basic Crème Pâtissière Recipe:

Ingredients:

500ml whole milk

1 vanilla pod or 1 tsp vanilla extract

5 large egg yolks

100g caster sugar

50g cornflour

50g unsalted butter

Method:

In a saucepan, heat the milk and vanilla until just boiling. Remove from heat.

In a separate bowl, whisk egg yolks, sugar, and cornflour until pale and creamy.

Gradually pour the hot milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.

Remove from heat and stir in butter until smooth. Cover with cling film directly on the surface to prevent a skin from forming and cool completely before using.

4. Laminating Dough for Flaky Pastries

Croissants and pain au chocolat are the epitome of French breakfast pastries. The secret to their flaky, buttery layers lies in the technique of laminating dough.

Basic Croissant Dough Recipe:

Ingredients:

500g strong white bread flour

50g caster sugar

10g salt

10g instant yeast

300ml cold water

300g unsalted butter (for laminating)

Method:

Combine flour, sugar, salt, yeast, and water in a mixing bowl. Knead until a smooth dough forms. Chill for at least 2 hours.

Roll out the dough into a large rectangle. Place the butter between two sheets of parchment paper and bash with a rolling pin to form a flat sheet.

Place the butter sheet in the centre of the dough, fold the dough over the butter, and seal the edges.

Roll out the dough and fold into thirds. Chill for 30 minutes. Repeat the rolling and folding process 3 more times.

After the final fold, chill the dough overnight.

Roll out the dough, cut into triangles, and shape into croissants. Prove at room temperature until doubled in size.

Preheat your oven to 220°C (200°C fan) and bake for 15-20 minutes until golden brown and flaky.

Conclusion

Embarking on the journey of mastering French pâtisserie techniques can be both challenging and immensely rewarding. By starting with these foundational recipes, you’ll not only enhance your baking repertoire but also bring a touch of French sophistication to your home kitchen. So, don your apron, prepare your ingredients, and let the aroma of freshly baked pastries fill your home. Lecteurs, s’il vous plaît, profitez de votre nourriture!

French cheeses more popular than ever. Have a French Love Affair with Delicious French Cheese

British consumers are, apparently, a nation of cheese eaters. A WDS report from The Grocer magazine in 2022 revealed that we Brits consume 11.38kg of cheese per person per year. With a total consumption of 758,000kg per year.

And Ocado revealed that demand for French cheeses in Britain rose by a very impressive 46% between January to May in 2021.

There's a chart (from TDM) of top cheese exporters to Britain. They are:

1) Ireland 25.41%

2) France 15.6%

3) Italy 8.6%

96% of Brits are confidant that they can name at least one type of French cheese, Brie hits the top spot closely followed by Camembert.

25% of we Brits eat French cheese several times during the average week whilst 43% eat French cheese at least once a week. 69% of us eat French cheese at least once a month.

In Britain French cheeses and dairy products are considered to be high-quality with historical, well-established culinary traditions and heritage.

Let's take a look at three of the 1,000 different cheeses that are made in France. 

First we'll look at Brie De Meaux.

This is a cow's milk cheese from Northern France. 

How to keep it? Refrigerated at temperatures under 8C.

The recommendations for usage are if you have a piece 500g or larger it must be eaten within 14 days of you receiving it.

If you have smaller pieces then they must be eaten within ten days of you receiving it. However, being totally honest here, the average lifespan of Brie De Meaux in our house is to be counted in minutes rather than days as both my wife and myself do love Brie De Meaux!

It was a perfect example of Brie De Meaux, the white rind was perfect, the centre was gooey and had a rich aroma. The taste was heaven on a cracker. 

Comté cheese originated in the Jura mountains of France (on the French-Swiss border) and is an unpasturised cheese. It's another cheese made with cows' milk. It's a hard cheese and as with Brie De Meaux, should be kept in a refrigerator and eaten within 14 days. Or 14 minutes, as this cheese was very much to our liking. It has a smooth texture and the flavour was nutty and mellow.

And then, last but by no means least, we find a third equally delicious French cheese, Tomme De Savoie Fermier.

Again it is a cheese made with cows' milk. The milk used is raw and salt is added along with specially chosen lactic ferements and animal rennet. So, as with the other cheeses we have written about, this is not suitable for strict vegetarians.

This cheese is a very special cheese. It's described as being "fudgy" and when I opened the cheese removing it from its waxed paper I noticed that it really was "fudgy."

It's a very rich cheese with earthy aromas and the taste is delightfully earthy, gorgeous and pretty unique.

Where can these cheeses be purchased? https://mons-cheese.co.uk and https://lafromagerie.co.uk.

Why not celebrate National Picnic Day and National Picnic Week (June 17-26) with some of the above cheeses? 

If you do, we would suggest purchasing a handy cool bag to make sure your cheese is kept nice and tasty for your picnic munching. Maybe take some celery along, with some salt plus some French butter for your crackers?

We would like to thank our friends in the sector who offered us such wonderful assistance in creating this blogpost. 

If you would like to learn more about the vibrant French dairy sector may we suggest you check out CNIEL at the following link? https://www.filiere-laitiere.fr/en/organizations/cniel

The Grandeur of French Cheeses: A Culinary Masterpiece

France, a nation celebrated for its exquisite cuisine and rich gastronomic heritage, stands proudly at the pinnacle of cheese production. 

French cheeses are not just a delight to the palate but also an embodiment of centuries-old traditions, meticulous craftsmanship, and diverse regional influences. 

Here's why French cheeses are amongst the best in the world.

A Rich Tapestry of History and Tradition

The history of French cheese dates back to ancient times, with evidence of cheese-making found in Roman texts. Over centuries, French cheese-making evolved into an art form, with each region developing its unique specialities. This deep-rooted tradition ensures that every piece of cheese carries a story, a heritage, and a commitment to preserving age-old methods.

Unparalleled Variety

France boasts over 1,000 distinct types of cheese, offering an unparalleled variety to cheese lovers. From the creamy, indulgent Brie de Meaux to the sharp and tangy Roquefort, there's a French cheese to suit every palate. This diversity is a testament to the country's varied climates, terrains, and the creativity of its cheese-makers. Whether it's a soft cheese, a hard cheese, a blue cheese, or a goat's cheese, French varieties set the standard for excellence.

Stringent Quality Control

The French take their cheese seriously, with many cheeses enjoying protected status under the Appellation d'Origine Contrôlée (AOC) system. This certification guarantees that a cheese is produced in a specific region using traditional methods and ingredients. Such stringent quality control ensures that every bite of an AOC cheese like Camembert de Normandie or Comté is a genuine and superior product.

Artisan Craftsmanship

French cheese-making is often a labour of love, carried out by skilled artisans dedicated to their craft. Many French cheeses are produced on small farms using traditional, labour-intensive methods. This artisanal approach results in cheeses with distinct character and superior quality. The care and attention to detail in every stage of production, from milking the cows to ageing the cheese, are evident in the final product.

Culinary Versatility

French cheeses are incredibly versatile, enhancing a wide range of dishes and culinary experiences. They can be enjoyed on their own, paired with a glass of fine wine, or incorporated into cooking to elevate the flavour of various recipes. The use of cheese in French cuisine, from the humble baguette with Brie to the sophisticated gratin dauphinois, demonstrates its integral role in French gastronomy.

Cultural Significance

In France, cheese is more than just food; it's a cultural symbol. The French tradition of the cheese course, typically enjoyed before dessert, underscores the importance of cheese in daily life. Sharing a cheese platter is a cherished social activity, reflecting the communal and convivial spirit of French culture.

Conclusion

French cheeses are a culinary treasure, revered for their history, variety, quality, craftsmanship, and cultural significance. Their global reputation is well-deserved, as they consistently offer some of the finest and most flavourful cheeses in the world. Whether you are a seasoned connoisseur or a curious newcomer, exploring the world of French cheese is a journey that promises to delight and inspire.

Indulge in the rich, creamy, and diverse world of French cheeses, and experience for yourself why they are celebrated as the best in the world. Bon appétit!

To learn more please visit https://www.filiere-laitiere.fr/en/milk-products/cheeses

Over 1,000 Reasons for Joy! The Delightful Diversity of French Cheeses

France, often dubbed the "Land of Cheese," offers an unparalleled variety of cheeses that delight both the palate and the senses. 

With over a thousand different types, French cheeses are a testament to the country’s rich culinary heritage, regional diversity, and the passion of its cheese makers. From the verdant pastures of Normandy to the sun-soaked fields of Provence, each region produces cheeses with distinct characteristics and flavours. 

Let’s embark on a gastronomic journey through the diverse world of French cheeses.

A Journey Through Regions and Flavours

1. Brie and Camembert

: Creamy Classics

Originating from the Île-de-France and Normandy regions, Brie and Camembert are two of the most iconic French cheeses. Both are soft, creamy, and have a white, edible rind. Brie de Meaux, known for its rich and buttery texture, is often enjoyed with a glass of Champagne. Camembert, with its slightly more pronounced flavour, pairs beautifully with a robust red wine.

2. Roquefort: The King of Blue Cheeses

Roquefort, from the Occitanie region, is a legendary blue cheese made from sheep's milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins. The strong, tangy flavour of Roquefort makes it a perfect partner for sweet wines like Sauternes or a hearty slice of walnut bread.

3. Comté and Beaufort: Alpine Treasures

The mountainous Jura and Savoie regions are home to some of France’s finest hard cheeses. Comté, made from unpasteurised cow's milk, is aged for several months to develop its nutty, caramel-like flavour. Beaufort, another Alpine cheese, boasts a firm texture and a fruity, floral aroma. Both are excellent for fondue or enjoyed on their own with a crisp white wine.

4. Chèvre: The Goat’s Milk Delights

Goat's milk cheeses, or chèvres, are a staple in many French regions, particularly in the Loire Valley. These cheeses range from fresh and tangy to aged and complex. Crottin de Chavignol, a small, round cheese, is delicious whether young or aged. Valençay, with its distinctive pyramid shape dusted with ash, offers a mild yet distinct flavour. Pair chèvres with a Sauvignon Blanc for a delightful taste experience.

5. Reblochon: The Heart of Savoyard Cuisine

Reblochon, from the Savoie region, is a semi-soft cheese with a washed rind, known for its creamy texture and nutty taste. It is a key ingredient in the traditional dish Tartiflette, a hearty gratin of potatoes, bacon, onions, and Reblochon, perfect for a cold winter’s evening.

The Art of Cheese Making

French cheese making is an art form, passed down through generations. The process often involves meticulous attention to detail, from the selection of the milk to the ageing process. Each step contributes to the unique characteristics of the cheese, reflecting the terroir and traditions of its region.

Pairing and Enjoying French Cheeses

Pairing French cheeses with the right accompaniments can elevate the tasting experience. Here are a few tips:

Wine: Match the cheese's intensity with the wine's body. Soft cheeses like Brie pair well with Champagne, while stronger cheeses like Roquefort complement sweet wines.

Bread: A good, crusty baguette is a classic choice, but don’t shy away from experimenting with nutty or fruit-laden breads.

Accompaniments: Fresh fruits, nuts, and honey can enhance the flavours of the cheese. Try figs with goat cheese or walnuts with blue cheese.

Conclusion

The world of French cheeses is vast and varied, offering something for every cheese lover. Whether you prefer the creamy decadence of Brie, the boldness of Roquefort, or the rustic charm of a chèvre, French cheeses are a celebration of flavour, tradition, and craftsmanship. Next time you enjoy a piece of French cheese, remember that you’re tasting a slice of history and a region’s unique character.

Bon appétit!

Mastering Classic French Sauces at Home: A Simple Guide

French cuisine is renowned for its rich flavours and sophisticated techniques, but you don't need to be a professional chef to make classic French sauces at home. 

With a few basic ingredients and some straightforward methods, you can elevate your everyday dishes to gourmet status. Here’s how you can easily prepare some of the quintessential French sauces in your own kitchen.

1. Béchamel Sauce (White Sauce)

Ingredients:

50g butter

50g plain flour

600ml milk

Salt, pepper, and a pinch of nutmeg

Method:

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for about two minutes, forming a roux.

Gradually add the milk, whisking constantly to prevent the formation of any lumps.

Bring to a gentle boil, then reduce the heat and simmer for five minutes until it is thickened.

Season with salt, pepper, plus a pinch of nutmeg.

Béchamel is perfect for lasagne, gratins, and creamy pasta dishes.

2. Velouté Sauce

Ingredients:

50g butter

50g plain flour

500ml chicken or fish stock

Salt and white pepper

Method:

Melt the butter in a saucepan over a medium heat.

Add the flour, stirring constantly to form a roux.

Gradually add the stock, whisking to avoid the formation of any lumps.

Bring to a boil, then simmer for five minutes until the sauce thickens.

Season with salt and white pepper.

Velouté is a versatile sauce, great for poultry and seafood dishes.

3. Espagnole Sauce (Brown Sauce)

Ingredients:

60g butter

60g plain flour

1 litre beef stock

2 tbsp tomato purée

1 carrot, diced

1 onion, diced

1 celery stalk, diced

1 bouquet garni (thyme, bay leaf, and parsley tied together)

Salt and pepper

Method:

Melt the butter in a large saucepan and sauté the vegetables until they are softened.

Add the flour and cook for several minutes to form a roux.

Gradually stir in the beef stock and tomato purée.

Add the bouquet garni and bring to a boil.

Reduce the heat and simmer for about an hour, skimming off any foam or fat.

Remove the bouquet garni and strain the sauce.

Season with salt and pepper.

Espagnole is the foundation for many rich, hearty sauces such as demi-glace.

4. Hollandaise Sauce

Ingredients:

3 egg yolks

250g unsalted butter, melted and clarified

1 tbsp lemon juice

Salt and cayenne pepper

Method:

Place the egg yolks and lemon juice in a heatproof bowl.

Whisk until the mixture is light and frothy.

Set the bowl over a pan of simmering water (not touching the water) and continue whisking.

Slowly add the melted butter, whisking constantly until the sauce thickens.

Season with salt and a pinch of cayenne pepper.

Hollandaise is delightful over poached eggs, asparagus, and fish.

5. Tomate Sauce

Ingredients:

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

800g canned tomatoes

1 tbsp tomato purée

1 tsp sugar

1 bay leaf

Salt and pepper

Method:

Heat the olive oil in a saucepan over medium heat.

Add the onion and garlic, and cook until they are softened.

Stir in the tomatoes, tomato purée, sugar, and bay leaf.

Bring to a boil, then reduce the heat and simmer for 30 minutes.

Remove the bay leaf and season with salt and pepper.

Blend the sauce for a smooth texture if desired.

Tomate sauce is a cornerstone for pasta dishes, casseroles, and more.

Final Tips

Fresh Ingredients: Always, always use fresh, high-quality ingredients for the best flavours.

Proper Equipment: A good set of saucepans and a whisk are absolutely essential.

Practice: Mastering these sauces takes practice, so don't be discouraged if they're not perfect the first time.

By mastering these classic French sauces, you’ll be well on your way to creating delicious, restaurant-quality meals at home. Bon appétit!

Indulgence Redefined: Moi by Mademoiselle Desserts Launches Mini Beignets

In the realm of culinary delights, few things evoke as much anticipation and satisfaction as the unveiling of a new delicious dessert. And when it comes to desserts, Mademoiselle Desserts has long been a name synonymous with excellence and innovation. 

This time, they've outdone themselves with the launch in the UK of their latest creation: Mini Beignets under the brand name "Moi."

As lovers of all things sweet, we're always on the lookout for the next big thing in the dessert world. So, when news broke of Moi's Mini Beignets hitting the shelves, we couldn't wait to sink our teeth into these delectable treats.

For those uninitiated, beignets are a beloved treat hailing from France. Traditionally, they are deep-fried doughnuts, light and fluffy on the inside, with a crispy exterior, and generously dusted with powdered sugar. However, Mademoiselle Desserts has taken this classic French delight and given it a modern twist with their Mini Beignets.

The first thing you notice upon opening a pack of Moi Mini Beignets is their petite size. These bite-sized wonders are perfect for popping into your mouth for a quick burst of sweetness or for sharing with friends and family as an irresistible treat.

But don't let their size fool you; these Mini Beignets are big on flavour. Each bite is a symphony of textures and tastes, with the delicate crunch giving way to a pillowy softness inside. And the best part? They come in a variety of flavours to suit every palate.

Available flavours include Hazelnut & Cocoa, Red Fruits, Apple, and Speculoos, so there's a Mini Beignet for everyone. And thanks to Mademoiselle Desserts' commitment to using only the finest ingredients, you can taste the quality in every bite.

One of the things that sets Moi Mini Beignets apart is their versatility. Whether enjoyed on their own with a cup of coffee or incorporated into your favorite dessert recipes, these little delights are sure to elevate any culinary creation.

But it's not just the taste and versatility that have us singing Moi Mini Beignets' praises; it's also their convenience. Perfect for on-the-go snacking or as a quick pick-me-up during a busy day, these Mini Beignets are a game-changer for anyone with a sweet tooth.

In a world where indulgence is often synonymous with guilt, Moi Mini Beignets offer a guilt-free way to satisfy your cravings. With their miniature size and portion-controlled packaging, you can enjoy these little luxuries without worrying about overindulging.

So, whether you're a die-hard dessert aficionado or simply someone looking to treat themselves to something special, Moi Mini Beignets are a must-try. With their irresistible flavour, convenient size, and guilt-free indulgence, they're sure to become your new favorite sweet treat.

https://www.mademoiselledesserts.com/int/about-us/moi-by-mademoiselle-desserts/

Recipes to Add a Touch of Flair to Your Easter Celebrations

After weeks of keeping, or trying to keep Lenten promises, many of us will be ready for a delicious feast on Easter Sunday. 

Throughout Europe, as well as enjoying plenty of chocolate eggs, Easter is a time to enjoy a special meal with friends and family, giving everyone the chance to discover and enjoy the versatility of French cheeses.

Planning an Easter celebration? Why not impress guests with some delicious Morbier arancini? It's a semi soft cheese with a distinctive line of ash pressed into its heart, Morbier has a persistent aroma and a light creamy, almost fruity flavour. Its soft, yielding texture melts very well which gives the arancini a gooey goodness. It's also a great cheese for pizzas, pies and for raclette.

For a lighter aperitif use fromage frais to create stuffed cherry tomatoes by mixing with spices, aromatic herbs, garlic or onion for a delicious dip or spread. 

These little bites will be fresh, tasty and a great menu item for those wanting to leave plenty of room for the main course. Place any leftover filling into a bowl to spread onto freshly baked bread, later. Delicious!

Tradition has long been to eat lamb at Easter, the meat is beautiful at this time of year and is realty appreciated by those who celebrate throughout Europe. 

For an extra special side dish or a vegetarian main, Carrot Gnocchi with Saint-Félicien is a bright and indulgent side dish and a great way to sneak some vegetables onto the children's plates too.

If you have a little more time on the day try a Carrot, Cumin and Cantal Soufflé that is sure to impress your guests. Cantal is a sweet nutty cheese made in the centre of France and is great to cook with.

For a sweet and savoury end to the meal, opt for a cheese course served with fresh apples, grapes and figs plus dried apricots, cranberries, dates and nuts. 

We recommend you start with a soft cheese such as Brillat-Savarin or Camembert, then an uncooked pressed cheese like a Tomme de Savoie, a cooked pressed cheese such as Beaufort and a blue such as Bleu d'Auvergne or Bleu de Gex.

We hope that you have a joyful Easter. With such a vast and versatile variety of European cheeses at your disposal it is sure to be delicious one.

https://www.filiere-laitiere.fr/fr/les-organisations/cniel

A Beginner's Guide to Mastering French Pastries at Home

French pastries are renowned worldwide for their exquisite taste, delicate textures, and artistic presentation. From buttery croissants to decadent macarons, mastering the art of French pastry-making can seem like a daunting task for beginners. 

However, with the right guidance and a bit of practice, anyone can elevate their baking skills to create these delectable treats in the comfort of their own kitchen. In this beginner's guide, we'll explore the essential tips and techniques to help you embark on your journey to becoming a French pastry aficionado.

Start with the Basics: Before diving into complex recipes, familiarise yourself with the fundamental techniques and ingredients used in French pastry-making. Learn how to make a basic pâte sucrée (sweet pastry dough) or pâte brisée (shortcrust pastry), as they serve as the foundation for many French desserts.

Invest in Quality Ingredients: The quality of ingredients directly impacts the final outcome of your pastries. Opt for high-quality butter, fresh eggs, and fine flour to achieve the best results. Additionally, use authentic ingredients like pure vanilla extract and premium chocolate to enhance the flavours of your creations.

Understand the Importance of Temperature: Temperature control is absolutely critical in French pastry-making, as it affects the texture and structure of your baked goods. Ensure your ingredients are at the right temperature, cold butter for flaky croissants, room temperature eggs for smooth custards, and chilled dough for perfectly shaped biscuits.

Master the Art of Laminated Dough: Laminated dough is the secret behind many iconic French pastries such as croissants and palmiers. Learn how to properly layer butter and dough to create flaky, buttery layers that melt in your mouth. Though it requires patience and precision, the end result is well worth the effort.

Learn how to make good quality Choux pastry, the star of many examples of French pastries, including eclairs.

Practice Precision and Patience: French pastry-making is all about precision and attention to detail. Follow recipes meticulously, measure ingredients accurately, and don't rush the process. Allow dough to rest and chill as needed to develop optimal flavour and texture.

Embrace the Artistry: French pastries are not only delicious but also visually stunning, too. Experiment with different shapes, decorations, and finishes to add your own artistic flair to each creation. Whether it's piping delicate rosettes of cream or mastering the art of sugar work, let your creativity shine through in your pastries.

Learn from Mistakes: Don't be discouraged by failed attempts, instead, view them as valuable learning experiences. Analyse what went wrong, whether it's overworked dough or underbaked pastries, and adjust your technique accordingly. With each mistake, you'll gain insights that will help you improve your skills.

Seek Inspiration and Resources: Expand your knowledge and repertoire by exploring French pastry cookbooks, online tutorials, and culinary workshops. Follow renowned pastry chefs on social media for inspiration and insights into their techniques. Join online baking communities to connect with fellow enthusiasts and exchange tips and recipes.

Practice, Practice, Practice: Like any craft, mastering French pastry-making requires practice and perseverance. Don't be discouraged by initial setbacks, keep honing your skills, experimenting with new recipes, and refining your techniques. With dedication and determination, you'll soon be creating exquisite French pastries that rival those found in patisseries.

Share and Enjoy: The joy of French pastry-making lies not only in the process but also in sharing your creations with loved ones. Host a French-themed dessert party or surprise friends and family with a homemade assortment of macarons, éclairs, and tarts. Celebrate your achievements and savor the fruits of your labor together.

In conclusion, mastering French pastries at home is a rewarding journey that combines artistry, precision, and passion. With the right guidance, practice, and a sprinkle of patience, you can elevate your baking skills to create stunning and delicious treats that capture the essence of French culinary tradition. So don your apron, preheat your oven, and embark on your delicious adventure into the world of French pastry-making – bon appétit!

Say It With cheese... Reveal the Depth of Your Amour With These Unique and Seductive European Cheeses

Looking to seduce your partner or seal the deal with your crush this Valentines, why not offer something imaginative that will say far more about your personality than a box of chocolates or a bunch of red roses?

And don't forget that your loved one will appreciate French cheeses for a fantastic Christmas gift, too!

For those who adore food, French cheeses offer the diversity and complex character that can't fail to impress if you take a little time to discover the cheese that best represents you or the target of your cupid's arrow. 

To melt their heart

With its classy name, bright appearance, unctuous texture and mild but complex flavours, the Brillat Savarin cannot fail to delight. This triple cream cheese is the indulgent treat that any cheese lover will appreciate.

Deep and generous

For something that is going to give that little extra in every bite, offer a 36-42 month aged Comté. This much respected cheese develops crunchy crystals as it matures and leaves a strong lasting finish that will keep them coming back for more.

With hidden surprises

The domed shaped Gaperon with its fluffy white rind is infused with garlic and peppercorns during the maturation process. Cut open to reveal an ivory or pale-yellow colour with a buttery consistency and the idiosyncratic, intense flavours of garlic and pink pepper.

Brooding blue

Beyond its strong aroma, the creamy, buttery, and pungent flavours of Bleu d'Auvergne give plenty of depth to reflect upon and the cheese is sure to leave a lasting impression. Try it with dried fruits and walnuts and serve with a glass of white dessert wine for maximum pleasure.

A good companion for all occasions

Brie de Meaux is known as the Prince of Cheeses and it is even said that it was Louis XVI's decision to stop and enjoy a brie-filled pancake that led to his execution! Its rich milky taste, underlined by sweet and buttery flavours of mushrooms and almonds has made it a universally popular cheese with an ability to pair deliciously with fresh fruit, dried fruit, nuts and even bacon. For those with a sweet tooth, brie is delicious when baked in pastry with red fruits, apples and pears.

A traditionalist at heart

For those looking for a traditional romantic gesture the natural choice has to be Neufchâtel. This pretty cheese is known for its perfect Valentine's heart shape. It is said that during the Hundred Year's War, the young women of Normandy gave Neufchâtel as gifts to their British soldier sweethearts. Its bright white rind enrobes a soft, melt in the mouth centre and gives off a delicious mushroomy aroma. The paste smells of cream and definitely has a seductive appeal.

Bon appétit!

Remember to remove your chosen cheese from the fridge at least 90 minutes before serving or gifting to release the full flavours, aroma and texture.

CNIEL

https://www.filiere-laitiere.fr/fr/les-organisations/cniel

St-Remy Launches Limited Edition Bottle With Artist Lucas Beaufort

St-Rémy, the world's number one French brandy, unveils its exclusive collaboration with celebrated French artist Lucas Beaufort, which unites the worlds of fine spirits and of urban artistry, and will be certain to captivate collectors, art enthusiasts, and connoisseurs of fine brandy alike. 

Lucas Beaufort brings his revered vibrant street artist vision into the St-Rémy brand with a stunning limited-edition bottle design that showcases Beaufort's signature urban style, blending dynamic colours and captivating geometry that reflects his inspiration after tasting the St-Rémy XO with Master Blender, Cécile Roudaut.  

At the heart of this collaboration lies the shared values of authenticity, generosity, and open-mindedness, both of which Lucas Beaufort and St-Rémy hold dear. It's a meeting of two artists: Lucas, the painter of colours, memories, and emotions, and Cécile, the Master Blender, who expertly crafts harmony from the diversity of French terroirs. 

"Collaborating with St-Rémy on this project has been an genuinely incredible opportunity to fuse the worlds of art and savoire-faire," said Lucas Beaufort. "The design of this limited-edition bottle encapsulates the spirit of both our artistic endeavours and the refined excellence of St-Rémy brandy." 

Lucas Beaufort's captivating bottle artwork was inspired by an extensive tasting and masterclass with Master Blender Cécile Roudaut, where he translated St-Rémy XO's bold flavours of vanilla and wood, paired with the delicate notes of ripe fruits and honey into different shades of colours.   

"Diversity is the cornerstone of both Lucas and St-Rémy's artistic expressions," said Aveline Rimbaud, Executive Director at St-Rémy. "For St-Rémy, it is the diversity of the eaux-de-vie sourced from the different regions, grape varieties and vineyards of France. For Lucas Beaufort, it is his palette of colours, shapes, emotions, and memories that fuel his creativity. We share the belief that harmony is born from diversity." 

Both Cécile Roudaut and Lucas Beaufort embody the spirit of exploration in their unique ways - searching, waiting, observing, and adapting, to result in a harmonious creation. 

St-Rémy XO Tasting Notes 

Appearance  

Luminous amber, with a rich golden aura. 

Nose

Mature nose underpinned with echoes of oak and delicate vanilla aromas, layered with hints of ripe fruits and honey.  

Palate  

A rich palate of flavours. Subtle notes of wood and vanilla are enriched with flavours of gingerbread, candied apricots, dates, figs, and nuts. This complex taste is subtly spicy and offers a long finish. 

http://www.st-remy.com/

Côte restaurants announce return of the Prestige Menu for the summer - high quality dishes for a nice, set price

After church on Sunday I was talking with a friend who said that he and his wife were going to be dining at our nearest Côte restaurant to celebrate his birthday. And it looks as if it's coming together very nicely for them. How so?

Because Côte restaurants have announced the return of the Prestige set menu featuring high quality French dishes at affordable prices.

The exciting menu showcases exquisite food specially selected as a luxurious treat but at a delicious set menu price.

The Menu Prestige was designed by Côte executive chef Steve Allen who previously worked alongside Gordon Ramsay at his Michelin starred restaurants including London’s iconic Claridges and Petrus.

The triumphant return of the popular menu is all about great value evening meals featuring classic Côte a la carte dishes plus a selection curated exclusively by Steve.

The Menu Prestige will be available Monday to Friday from 7pm and available throughout the summer from the end of July at a selection of Côte restaurants across the country.

The set price menu will be trialled throughout the summer and if it proves to be a hit with diners it will be considered as a permanent fixture. The menu ranges from £18.95 for two courses and £22.95 for three courses (prices may vary).

The Menu Prestige will be available at Chester, Manchester, Liverpool, Cirencester, Winchester, Dorchester, St Martin’s Lane and Covent Garden Côte restaurants. 

Guests will be able to choose from starters including Calamari, French Onion Soup, Chicken Liver Parfait, Moules Normande and Salade Rachel.  Main course include Sea Bass Rouge, Confit Pork Belly, Squash Taboulé, Poulet Grillé and 8oz Sirloin steak (£3.50 surcharge). The delicious desserts include Chocolate Salted Caramel Tart, Almond Financier, Cheese Board and ice cream/sorbet.

A Côte spokesperson said: “In France almost every restaurant offers a set menu prix fixe and we wanted to showcase our fine French cuisine at affordable prices. At Côte we believe in life’s little luxuries and the Prestige menu was loved so much by our guests that we decided to print it back for the summer. Great food at affordable prices.”

​https://www.cote.co.uk.

Gourmet Explorer 6-day October cookery course in Carcassonne - special offer price!

Due to some last-minute cancellations on the French House Party Carcassonne's flagship cookery course, the Gourmet Explorer has spaces available at the unbelievable price of £950 - usual cost £1400, for single travellers.

The all-inclusive course includes cookery tuition from not one, but two master-chefs who run their own multi-star restaurants in the Carcassonne region of France.

Transfers from Toulouse or Carcassonne airports are also included, plus two meals out at restaurants and various other outings.

French House Party is recommended in the book "100 Best Worldwide Vacations to Enrich Your Life".

See website for more information: www.frenchhouseparty.eu