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Tag Archives | dessert
Easy creme brulee recipe on eatlivetravelwrite.com

French Fridays: Crème brûlée

Good morning, from France, even! And yes, it’s Friday. So shouldn’t I be posting a recipe from Dorie Greenspan’s Around my French Table? Sadly, after nearly 5 years, that project is over We posted our last recipe from the book on May 22nd, then our final post about our experiences last week. So this week, […]

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Dorie Greenspan strawberry shortcake from baking Chez Moi on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Strawberry Shortcakes, Franco-American Style

This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a lightened up version of strawberry shortcakes and it’s perfect for the summer and taking advantage of lovely local strawberries. This “Franco-American style” strawberry shortcake uses a ladyfinger batter to create the “cakes” meaning it’s much lighter than a regular shortcake (so, does that […]

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Toasting Dorie Greenspan on eatlivetravelwrite.com

French Fridays with Dorie: La fin

All good things must come to an end, or so they say. Today marks the last time I will post about Around my French Table for the French Fridays with Dorie group. Oh I am sure the group will re-convene in some other iteration. I am absolutely certain I will post about Dorie and her […]

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Rhubarb clafoutis on eatlivetravelwrite.com

Rhubarb clafoutis

Clafoutis (say it with me: kla-foo-tee). It’s one of those dishes I tend to forget about too often. Part custard, part cake, part flan this dish hails from the Limousin region in France and is traditionally made using whole black cherries with their pits still in. A custard is poured around the fruit and baked […]

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Dorie Greenspan rhubarb brown sugar cake for Tuesdays with Dorie on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Rhubarb Upside Down Brown Sugar Cake

This week’s Tuesdays with Dorie recipe is a simple brown sugar cake made a little fancy with some caramelized rhubarb on top (Rhubarb Upside Down Brown Sugar Cake, pp 24-25). Luckily for me, the first rhubarb just started showing up in the farmers’ markets and the other week I was able to get my hands […]

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Caneles made in a Mastrad mold brushed with melted butter on eatlivetravelwrite.com

How to make cannelés in silicone molds

SO, um, canelés.  Or should it be cannelés? (Those little cakes with a crunchy caramelized exterior and a custardy interior). No matter how you spell them, I’ve made them before, right? A couple of times…  I will also admit to eating a LOT of canelés over the summer of 2014 in France (my favourite ones […]

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