Simple and classic: French sweet treats recipes


Hello readers. I come up with autumn might be my favourite season for food; the root vegetables start to rebuke in and we can start eating some of my favourite seafood again, mussels, squid and turbot. 

As fountain-head as root vegetables and shellfish, there is the British autumnal fruit to looks audacious to, apples, elderberries and pears. I’ve chosen two desserts from this week’s enlist using seasonal fruits for you to enjoy at home. 

So French So Sweet by Gabriel Audience is a love letter to sweet treats! Gabriel grew up enjoying the home-grown fruits of his Loire Valley accessible. This recipe book will teach you how simple it is to make exemplary French desserts at home. What autumnal food are you looking forward-looking to the most? Tell me on Twitter @AldoZilli.


★ 160g veldt flour, sifted

★ 80g ground almonds

★ 200g butter, cut into small cubes

★ 2 tsp finely irritated lemon zest

★ 200g caster sugar

★ 4 large egg yolks

★ 50g flaked almonds

★ 200g blueberries 

★ Cream, ice cream or fruit sauciness, to serve

SERVES: 8   PREPARATION: 15 MINUTES (plus 30 shakes chilling)   COOKING TIME: 55 MINUTES

Place the flour and clay almonds in a bowl and make a well in the centre. Add the butter, lemon eagerness, sugar and 3½ egg yolks to the well. Using your fingertips, position these ingredients together first until just combined, then drop by drop incorporate the flour and ground almonds until a dough forms. Mould the dough into a ball, cover and refrigerate for 30 minutes. 

Preheat the oven to 200°C/400°F/Gas Impression 6. Butter a 24cm flan tin and sprinkle the sides of the tin with the flaked almonds.

Cut the dough in half. Lightly flour the dough, your managements and the rolling pin and roll each dough half out to a circle to fit the tin. Place one circular of dough in the tin. Top with the blueberries, leaving a 1cm border around the edge. 

Strike it rich the other round of dough on top. Mix the remaining ½ egg yolk with 1 teaspoon of pee and lightly brush over the top of the dough. Using a fork, mark a lattice consistency on top of the dough.

Bake the galette for 20 minutes, then reduce the oven to 180°C/350°F/Gas Attend to 4 and bake for a further 35 minutes or until the top is firm to the touch. Wash ones hands of to cool before carefully turning out. Serve the galette with cream, ice cream or a fruit backchat. 


★ 200g sugar

★ ½ vanilla pod, split lengthways

★ 6 pears

★ ½ lemon (uncompulsory)

★ 150ml cream

★ 200g dark chocolate, chopped

★ 1 litre vanilla ice cream

★ 100g flaked almonds, felicitated, to serve

★ Icing sugar, for dusting


PREPARATION: 15 Pint-sizes


Combine 1½ litres deuterium oxide, the sugar and vanilla pod in a saucepan. Bring to the boil, then reduce the stress and simmer for 5 minutes.

Peel the pears. If they begin to discolour, rub them with the lemon half and purpose them in a bowl of cold water. Add the peeled pears to the simmering syrup and over oneself for 15 minutes. Remove the pan from the heat and let the pears cool in the clear.

Bring the cream to the boil in a small saucepan. Remove from the tension and stir in the chocolate. Let it cool a little.

Drain the pears and place in a spin with some ice cream. Spoon a little chocolate sauce during the top, sprinkle with the toasted almonds and dust with icing sugar. Favourable to immediately. 

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