French Dessert: Tourtelettes a la Creme d’Orange/Small Orange Cream Pies! by Robert-Gilles Martineau

Oranges are coming thick and fast on the markets. Toutelettes in French mean small covered tarts/pies

profiteroles with vanilla ice cream and chocolate ganache by neha mathur

Profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is…

Brown Sugar Caramel Souffles by Syi

I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate) TOTAL cooking & baking times.

Pain Perdue by Deborrah Justice

Eggnog Creme Brulee by Deborrah Justice

Savarin aux groseilles rouges by Luc Riva

Pour les enfants, remplacer le vin par autant de jus d'orange.

Yummy Banana Cake Made More Tempting with Chocolate Frosting by Nathan Willow

A banana split makes an interesting dessert for both the young and the old; and when you combine it with gooey chocolate frosting it adds to the taste and gives you two-fold joy! Here is a simple banana split cake recipe that you can prepare at home…

New Orleans Bread Pudding with Whisky Sauce by Deborrah Justice

Blueberry Clafouti by Salad Foodie

The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like topping. Traditionally black cherries are used, but plums, cranberries, blackberries and others work well. I like the delicate elegance of the clafouti, distinctly different from fruit cobblers…

Raspberry Creme Brulee by Jason Weaver

A delectable crème brule with a surprise: a bottom layer of raspberry gelee.

Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma by Patrice Martineau

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.

Creme Brulee by Mark Tabak

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

Roasted Pineapple Sauce by Jason Weaver

Ricotta, Orange Peels & Chocolate Tart by Robert-Gilles Martineau

Italy and France can make up for some great combinations with a little imagination. Here is a failry simple recipe that should please quite a few people as it includes cheese:

FRENCH DESSERT: TARTE AU CAFE/COFFEE TART by Robert-Gilles Martineau

Here is a simple but elegant cake recipe I found in my notes to please everyone in the family!