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Banana Souffle

Submitted by: sugarandspite

The flavors of banana, honey, and ginger combine beautifully in light, fluffy baked souffles, made in individual serving dishes.

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Far Breton

Submitted by: saning

Living In: Brugge, West-Vlaanderen, Belgium

Far Breton is a prune flan recipe from Brittany, in the northwest of France, very easy to make.

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Blueberry Clafouti

Submitted by: Khristin

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Blueberries are baked into this adaptation of the traditional French dessert made with fresh cherries called 'clafoutis.' When other kinds of fruit are used, the dessert is called a 'flognarde.' By either name, the light, custard-like batter, similar to pancakes, is divine with fresh fruit.

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Vanilla Crepes

Submitted by: lelainem10

Crepes are made with extra vanilla for a heavenly aroma.

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Chocolate Banana Crepes

Submitted by: LYNNIE1979

Sliced bananas are topped with a chocolate and hazelnut liqueur sauce in this delicious dessert crepe recipe.

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French Cookies (Belgi Galettes)

Submitted by: KSCREW

Pressed in a galette iron and cooked on the stove, these delicious brown sugar cookies are a Christmas tradition in southeast Kansas.

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Galette des Rois

Submitted by: ULYBERT

Almond filling is sandwiched between rounds of puff pastry to make a splendid cake with a secret inside. This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance.

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French Apple Tart (Tarte de Pommes a la Normande)

Submitted by: WURZELTREE

Home Town: Clevedon, Somerset, England, U.K.

Living In: Calgary, Alberta, Canada

This is a marvelous apple tart that can be made in a pie plate or tart pan if you have one. A frangipane filling really brings together the flavors of fall, and the apples create a beautiful design.

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Pro Ganache

Submitted by: PASTRYCHICK101

Ganache recipe used in many bakeshops. Melt, and pour over cakes as a glaze, or chill and whip until light for a filling. Ganache is a very versatile icing. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.

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Pastry Cream

Submitted by: CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

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Frangipane

Submitted by: CHRISTINIBEANIE

This can be used as a filling for coffeecake, Danish pastries, croissants, or mixed with fruit for pies. It can also be used plain as a tart filling.

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Cherry Clafouti

Submitted by: LAURIEZ

An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs. Also, to substitute for kirsch, you may use the juice from five squashed cherries or use 1 tablespoon of cherry syrup.

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Authentic French Meringues

Submitted by: RANDYVH

Authentic French Meringues from a patisserie in France.

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French Short Pastry

Submitted by: oz

Home Town: Salem, Oregon, USA

This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made.

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Sans Rival

Submitted by: Cristine Vock

Four layers of cashew meringue sandwiched with French buttercream, and topped with chopped cashews. A very rich dessert from the Philippines.

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Chocolate Ganache

Submitted by: INGRIDEVOGEL

Living In: Brisbane, Queensland, Australia

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

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Creme de Pirouline

Submitted by: Melody

These piroulines are also known as cigarettes russes. Crispy rolled wafers with chocolate tips.

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Crepes

Submitted by: Erin Nesbit

These traditional crepes are made with eggs, milk, flour, salt and oil.

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Ganache II

Submitted by: Adrienne

Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe.

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Creme Brulee

Submitted by: COOKALOT

It may surprise you that such few and simple ingredients, egg yolks, sugar, cream and vanilla extract, make this favorite dessert. Plan ahead. You'll need to refrigerate the custard twice before serving!