Chocolate Ginger Fondant Cake

A little birdie told me you like the combination of chocolate and ginger. Is that right? Following on from the photo of my chocolate ginger macarons, I had to share this Chocolate Ginger Fondant Cake beauty. It’s such a quick and versatile French classic that lends itself to all sorts of delicious flavour alliances.

Chocolate Ginger Fondant Cake

What’s more, it tastes even better next day! So, even although it’s quick to make, prepare this fondant a day before serving and you’re already prepared for tomorrow’s dessert.

French Fondant Classic

There’s nothing really mind-boggling new really. Based on a classic French flourless chocolate cake, a speciality of the Aquitaine region, the ratio is normally the equivalent amount (200g) of good quality dark (bittersweet) chocolate, butter and sugar with 4-5 eggs.

Over the years, however, I’ve lowered the sugar to appreciate the chocolate better – and, ever since I discovered Trish Deseine’s idea of adding just a tablespoon of flour “as an afterthought” (from her wonderful book, Nobody Does it Better), I’ve used this version and cut down the sugar. If you prefer to keep this cake gluten free, then omit the flour (or replace with almond flour).

This is my family’s favourite version with lowered sugar and added candied ginger.

chocolate ginger macaron

Candied Ginger

Have I told you before about the fantastic candied (glacé) ginger we can get in France? The best hails from the market town of Apt in the Luberon (Provence), where it’s the world Capital of Candied Fruits. Apt Union is the address if you’re heading in that direction. Buy by the kilo, as it’s great value for money (incidentally, I see they only deliver in France). If you can’t find it, no worries – use stem ginger in syrup. It tends to be a lot hotter, so thinly slice it and add only as much as you dare! (update: I see you can buy candied ginger from Trader Joe’s, Amazon and Walmart in the USA)

Add candied ginger to chocolate macarons (as I do in the recipe in Mad About Macarons) and it’s the best surprise ever to bite into the middle of a fudgy, fondant macaron.

Back to the fondant cake!

Add That Extra Touch to Chocolate

As with many plain chocolate fondant cakes (including those chocolate coffee individual fondants), I adore melting a teaspoon of coffee granules into the chocolate.  It brings out the earthiness of the chocolate and renders it extra smooth. If you prefer without the coffee, a couple of good pinches of salt (fleur de sel) is just as good, as I use in this recipe.

For spice lovers who want to go the full monty, then add a good pinch of cayenne pepper – you’ll see: bittersweet dark chocolate with cayenne is incredible!

chocolate ginger fondant cake

Adding candied ginger to the bottom of the cake tin – the result is it hides into the chocolate – totally melt-in-the-mouth

5 from 2 votes
Chocolate Ginger Fondant Cake
Prep Time
20 mins
Cook Time
20 mins
Cooling time
20 mins
Total Time
40 mins
 

A deliciously fondant dark, bittersweet fudgy chocolate cake with candied ginger for that extra kick - a French classic which can easily be turned into a gluten-free dessert by replacing the spoonful of flour with almond flour. Best made in advance and served next day at room temperature.

Course: Dessert, teatime
Cuisine: French
Keyword: bittersweet fudgy chocolate cake, chocolate fondant, French chocolate fondant recipe, quick chocolate cake
Servings: 8 people
Calories: 454 kcal
Author: Jill Colonna
Ingredients
  • 200 g (7oz) dark (bittersweet) chocolate No less than 60% cacao
  • 200 g (7oz) unsalted butter cut roughly into cubes
  • 150 g (5.5oz) sugar
  • 1/2 tsp salt (fleur de sel) (or tsp coffee granules if making a plain chocolate cake)*
  • 5 organic eggs (medium)
  • 1 tbsp plain (all-purpose) flour if gluten free, replace with almond flour
  • 50 g (2oz) candied ginger (or one stem ginger in syrup, sliced)
Instructions
  1. Preheat oven to 180°C/160°C fan/360°F/Gas 4.
    Grease a round cake tin (25cm/10 inch) and line with cooking parchment.

  2. Over a pot of simmering water, place the chocolate and butter in a heatproof bowl (bain-marie) and melt the chocolate gently for about 10 minutes.

  3. As soon as the chocolate and butter have melted, take off the heat. Add the sugar and mix together with a spoon, gradually add the eggs and then add the flour, mixing until just combined.

  4. Place the candied ginger at the bottom of the cake tin then pour over the chocolate mixture and bake for 20 minutes.

  5. Remove from the oven (don't worry if it looks uneven, it will flatten out while cooling) and leave to cool for about 20 minutes then turn out of the tin on to a serving plate.

Recipe Notes

Nutritional Information per serving:

454 Calories; 6g protein; 35g Carbohydrates; 32g fat.

Serve with the Chai Tea Crème Anglaise or with a dollop of Drambuie ice cream for a special occasion - or simply on its own.

* add a couple of pinches of cayenne pepper for that extra subtle dynamite.

Jill Colonna

MadAboutMacarons.com

 

chocolate ginger fondant cake

Serving Suggestions for Chocolate Ginger Fondant Cake

Either serve on its own slightly warmed or at room temperature with vanilla ice cream, Drambuie ice cream or Parisian restaurant style with a classic vanilla Crème Anglaise.

Even better, this Chai Tea Creme Anglaise is the perfect match with just enough warming spice to complement the chocolate ginger fondant cake.

chocolate ginger fondant cake

Have you made any of the recipes from le blog, my books, or fancy making this Chocolate Ginger Fondant Cake?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons and share it on Instagram or Facebook . Even better, spread the word; tell your friends or family about the website.

THANK YOU so much for sharing the recipes!

chocolate ginger fondant cake

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Teatime in Paris by Jill Colonna

Photo courtesy of Waverley Books

Personal Gifts

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it’s macaron recipes plus pastries too), are great gifts. If you grab your copy now, I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out to you with the warmest of wishes!

Chai Tea Creme Anglaise – Light French Custard

I have this thing with custard these days. Could it be I’m turning just a little more French? The French custard ‘equivalent’ is nothing like the thicker British version so, when I first arrived in Paris, I found myself avoiding it due to its enormous difference – until I started playing with it like this Chai Tea Creme Anglaise.

Chai creme anglaise

Spoon-clinging thick vanilla custard reminds me of growing up in Scotland with classic comforting puddings such as apple crumbles – and especially, my Banana Surprise.

To my initial surprise, it totally did not rock my new French family’s gastronomic world. It was a chopped banana thrown in a bowl, hidden under a giant gloop of an instant packet mix of yellow-coloured, vanilla-flavoured custard.  Hence why I hid myself away in the custard cupboard for a while until I slowly learned to cook from scratch using good ingredients. In a nutshell, more like the French. But it didn’t mean it was all fancy and difficult to make.

Chai Creme Anglaise French sauce

Good quality, homemade custard is nothing in comparison to packet mixes. I guess that’s a given, since it’s made with a whole vanilla pod (bean) with its seeds scraped out to show the evidence: flecks of pure yet simple exotic luxury.

However, being in France for so long now has made a change to my custard ideas. For thick, hot custard fans I’m not going to upset you: British-style custard goes perfectly with British-style hot puddings. For the thinner, cooler French crème anglaise it goes perfectly with French-style chocolate desserts – especially the classic chocolate fondant cake.

chai tea creme anglaise

How to make a Chai Tea Creme Anglaise

Vanilla is never plain and simple but this is why I also love cooking from scratch: you can play with flavours and a crème anglaise is perfect to infuse the likes of tea in the milk to give a personalised touch with its accompanying desserts.  In this case, a spiced Chai tea (or other spiced tea or infusion) is perfect with our favourite Chocolate Ginger Fondant Cake.

As you can see from the above illustration, I measured out 50g sugar before mixing with the eggs.  The recipe below calls for only 40g, as while developing this, it didn’t need quite as much sugar.  The secret I’ve learned from many cool French pastry chefs is not to over sugar recipes – that way, you get all the flavour sensations and, in this case, the Chai Tea flavour shines through.

Chai Tea Creme Anglaise

5 from 2 votes
Chai Tea Creme Anglaise
Prep Time
5 mins
Cook Time
15 mins
Cooling Time
45 mins
Total Time
20 mins
 

A spicy tea-infused twist to the French classic thin vanilla custard, Crème Anglaise, which is normally served at room temperature with fondant chocolate cake. Infused with spicy tea, this goes perfectly with a chocolate ginger fondant cake.

Course: Condiments
Cuisine: French
Keyword: chai sauce, chai tea, creme anglaise, custard, french custard
Servings: 8 people
Calories: 70 kcal
Author: Jill Colonna
Ingredients
  • 300 g (10.5oz) whole milk full fat
  • 1 teabag sachet Chai tea (or any other spiced infusion or tea)
  • 3 organic egg yolks
  • 40 g (1.5oz) sugar
Instructions
  1. Heat the milk and teabag gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag.

  2. Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.

  3. Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.

  4. Immediately remove from the heat, strain into a bowl then transfer to serving jugs and leave to cool in the fridge until ready to serve. 

Recipe Notes

Nutritional Information Per Serving:
70 calories; 2g protein; 7g fat; 4g carbohydrates

Although this uses Chai tea to accompany the Chocolate Ginger Fondant Cake, other teas can be used. As the milk has to be heated first, infuse your favourite tea to fragrance the milk and personalise this to suit your taste. I also love adding a tablespoon of Matcha green tea powder. Orange or lemon zest (unwaxed) is another delicious addition for chocolate cake.

The sauce can be stored in the fridge, sealed in a container for up to 5 days. Remove from the fridge 30 minutes before serving, so that it's at room temperature. If you prefer it hot, then reheat gently (although it will tend to curdle, be careful: in this case, strain the sauce by mixing in a blender). 

Jill Colonna

MadAboutMacarons.com

Incidentally, the humble crumble is popular in France but instead of serving it with British-style custard, they don’t even serve it with crème anglaise; they tend to serve the crrrum-belle on its own! Have you tried this chocolate hazelnut pear crumble recipe yet? It’s good on its own but this Chai Tea Creme Anglaise will be just right with it too.

Have you made any of the recipes from le blog, my books, or fancy making this Chai Tea Creme Anglaise?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook. Even better – tell your family and friends about the website. I love to see you enjoying the recipes – so THANK YOU so much for sharing!

Chai Creme Anglaise

Personal Gift

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it’s macaron recipes plus pastries too), are great gifts. If you grab your copy now, I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out to you with the warmest of wishes!

 

Gratin Dauphinois – French Creamy Potato Bake

The other day I was taking a sizzling Gratin Dauphinois out of the oven when a couple of friends asked for the recipe. Jings! I realised I hadn’t even posted the recipe yet. So, without further ado, here is my version of the classic French creamy potato bake, which originates from the Dauphiné region of South-East France.

Gratin Dauphinois

It’s pretty hearty with all that cream and so I don’t make it often. If you love a potato bake without the cream, then you’ll love this delicious Potato Gratin Savoyard recipe, which instead bakes in chicken or vegetable stock and is smothered in plenty of grated cheese which bubbles just as beautifully.

Gratin Dauphinois with Cheese or Without Cheese?

According to Larousse Gastronomique, it states that you “can add cheese” to the Gratin Dauphinois, which leads me to mention the true definition it gives of the French verb “Gratiner“:

To cook or finish cooking a preparation in the oven, so that it presents a thin golden brown crusted layer on the surface. It’s quite delicate to obtain such a result by using breadcrumbs to a point where it bakes further than a brown colour. On the other hand, it’s relatively easy to add a superficial browning to the surface by adding grated cheese or breadcrumbs …

In general, I personally prefer it without the cheese, as it’s easier to pair with the rest of the meal. If entertaining, it also means that we can still serve a plateau de fromages with French cheeses with a little less of the guilt!

Gratin Dauphinois

The process is very easy. First and foremost, choose a waxy potato variety such as Charlotte, Jersey Royals or Belle de Fontenay, as they keep their shape and have just enough starch to thicken up the creamy sauce as it bakes in the oven.

Slice the potatoes and coat them in hot milk and cream, nutmeg and seasoning, throw into a greased baking dish and bake.  I often make this in advance earlier in the day if making for dinner guests – it takes the stress out of the meal preparation when you can reheat in about 15-20 minutes!

Gratin Dauphinois

When I say seasoning, why not add a special touch of truffle salt? It gives a subtle background of earthy festive luxury.

Gratin Dauphinois

Normally a Gratin Dauphinois is served as a side-dish; I love to serve it with roasted chicken or pan-fried chicken I’ve rolled in thin slices of smoked bacon (poitrine fumé). However, it’s also great on its own as a light supper and ideal for vegetarians.

Gratin Dauphinois

5 from 3 votes
Gratin Dauphinois
Gratin Dauphinois
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Easy recipe for the French classic, Gratin Dauphinois. Enjoy this creamy, hearty side-dish which doesn't necessarily contain any cheese (ideal for vegetarians) but if you prefer a sprinkling on top, be my guest. 

Course: Side Dish, Supper
Cuisine: French
Keyword: creamy potato bake, gratin dauphinois, potato cream gratin
Servings: 6 people
Calories: 210 kcal
Author: Jill Colonna
Ingredients
  • 750 g (1lb 10oz) potatoes waxy varieties (Belle de Fontenay, Charlotte, Jersey Royals)
  • 2-3 cloves garlic finely chopped (vein removed)
  • 300 ml (10fl oz) full fat milk (half pint)
  • 150 ml (5fl oz) double cream (or liquid crème fraîche)
  • 1/4 tsp nutmeg freshly grated or ground (no more than this)
  • salt and ground black pepper to taste (I add a few pinches of truffle salt)
  • 1/2 tsp fresh thyme (optional)
  • knob butter to grease the dish
  • 100 g (3.5oz) emmental or gruyère cheese finely grated
Instructions
  1. Preheat oven to 190°C/170°C fan/ 375°F/Gas 5.

  2. Peel the potatoes, wash and pat dry on kitchen paper. Slice them as thin as you can (3mm) either by hand (like I've done here) or with a mandoline (watch your fingers!) or the slicer attachment of a food processor.

  3. Heat the milk, cream and chopped garlic (depending how much you like your garlic!) in a medium saucepan (able to hold all the potatoes) until boiling. Turn down the heat to low, add the nutmeg, salt and pepper (a few turns of the pepper mill) then add the sliced potatoes (no need to wash, as you need the starch to thicken when it bakes).

  4. Cook for about 5 minutes, turning the slices over with a spoon so that the potatoes are well covered and heated in the cream. (If you prefer to add cheese, add it here).

  5. Butter a baking dish (26x18cm/10x7inch). Add the potato mixture to the dish, spreading them out evenly with a spatula. Bake for 35-40 minutes or until golden brown

Recipe Notes

If making for guests, prepare 2-3 hours in advance and reheat covered in foil for 15 minutes before serving to make life easier. 

Nutritional Values: 210 Calories per serving (without the cheese); 5g protein; 9g carbohydrates; 27g fat.

Matching wines: As this is a side-dish, it all depends on what you're eating with it but since it's a real winter warming dish I'd go for a gutsy, oily white such as a Chardonnay, Voignier or Chenin Blanc and for a red, a good Burgundy (Pinot Noir) or Beaujolais Cru such as Morgon.

 

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog, my books, or fancy making this Gratin Dauphinois?  Please leave a comment below or why not take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook?

Even better, why not just tell your friends and family about the blog?  Thanks for popping in.

Gratin Dauphinois

Personalised Gifts

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it’s macaron recipes plus pastries too), are great gifts. If you grab your copy now, I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out to you with the warmest of wishes!

Pumpkin Pecan Chestnut Flour Tart

Autumnal scenes in and around Paris have been so glorious this week that this Pumpkin Pecan Chestnut Flour Tart was inspired simply by such spectacular leaf colours.

Autumn Le Vésinet Paris

Autumnal colours in Le Vésinet, west of Paris – inspiration for a pumpkin pecan chestnut flour tart!

Each time Autumn arrives, the family always ask for this Chestnut Flour Tart with Mushrooms since we all agree it’s special: it tastes like Autumn on a plate. It is simply divine and worth the effort to make the pastry.

It’s vegetarian, although we don’t mention this to Antoine, as he thinks we’re not feeding him otherwise. Somehow the lush, smooth taste of the chestnut flour pastry base fools us into thinking that there’s bacon or chicken in it – but no, it’s totally veggie.

pumpkin-chestnut-flour-tart

Having enjoyed my daughter, Julie’s presence so much while home from university these past few days, I’ve been away from le blog. How the time races while perusing bookshops for literature books and spending quality time together over pots of tea!

The result? Expect many recipes and articles over the next couple of weeks! So watch this space.

Luckily I snapped this shot just as the sun was fading in the Tuilerie Gardens. Night is falling now at 5pm and if I don’t act quick, there’s no point in taking photos in artificial light.

Paris Autumn inspiration for pumpkin pecan chestnut flour tart

Autumn in Paris’s Tuileries Gardens – inspiration for a Pumpkin Pecan Chestnut Flour Tart

As soon as we returned home, we were craving our favourite Chestnut flour tart. However, just before it was served, this night photo didn’t do it ANY justice.

pumpkin pecan chestnut flour tart

Shades of Autumn Foods

This time I made the filling with more autumnal orange, green and different brown leaf shades. Much more pumpkin replaces the mushrooms, plus leek, sage, toasted pecan nuts are thrown in for le crunch, and a thin topping of emmental cheese, gratinéd nicely while the tart is baking.

French potimarron or Japanese (red kuri squash) pumpkin is best for this tart recipe, as it is less watery, a bit floury and even tastes of chestnut. I thoroughly recommend using it, otherwise butternut squash is also good.
Update: However, if you use regular pumpkin or butternut squash – as they give off more liquid, I would recommend blind-baking the pastry first for 20 minutes, covered in parchment and baking beans.

We had scoffed the lot that evening – but it just so happened I had just enough chestnut flour pastry left to make two tartlets.  Thank heavens, as the next day the sun came out and I could finally take a snap or two before these were enjoyed for a bonus lunch.

pumpkin pecan and chestnut flour tart

Pumpkin Pecan Chestnut Flour Tart

If you follow me on Instagram or Facebook, I posted the videos on how to make the large tart on Stories. For some weird reason, I can no longer add these to Highlights so that you continue to see them (I’ve contacted Instagram several times with no response or help since May! If you have any ideas, please let me know what could be the problem – much appreciated). So, imagine the recipe instructions are for one large tart as you look at the tartlets.

Baking tarts is made even easier with this clever oven-proof baking mat that’s rolled inside the rolling pin by Terraillon. Ever since I discovered this, I’m hooked!

pumpkin pecan chestnut flour tart method

Pumpkin Pecan Chestnut Flour Tart

Chestnut flour is easily available in health food stores and in the organic healthy sections of many supermarkets. If you haven’t tried it yet, I urge you to do so. It’s one of the staple ingredients in Corsican cooking and powerful in flavour – that’s why I mix it with all-purpose flour.

Please don’t be put off by making the pastry for this. You’ll discover the pastry is a pleasure to work with if you follow this recipe to the letter, using measurements in grams or ounces with a digital kitchen scale (find out here why measuring by weight rather than volume by cups makes baking life easier). It’s totally worth it – judge for yourself with these flavours!

Pumpkin Pecan Chestnut Flour Tart
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

The most lush, smooth French chestnut flour tart with the colours and taste of Autumn: chestnut pumpkin (potimarron), leeks, sage, pecan nuts and topped with a fine sprinkling of cheese. A great Vegetarian recipe for your holiday menu - and excellent served with leftover turkey.

Course: Light Lunch, Main, Side Dish, Snack
Cuisine: French
Keyword: chestnut flour, pumpkin recipes, vegetarian Thanksgiving recipes
Servings: 6 people
Calories: 650 kcal
Author: Jill Colonna
Ingredients
Chestnut Flour Pastry
  • 100 g (3.5oz) Chestnut flour sifted
  • 150 g (5.5oz) Plain flour (all-purpose) I recommend T45
  • 125 g (4.5oz) unsalted butter softened at room temperature
  • 1 tsp salt (fleur de sel)
  • 4-5 tbsp water
Pumpkin Filling
  • 500 g (18oz) chestnut pumpkin* roughly chopped into small squares
  • 3 tbsp olive oil
  • 200 g (7oz) leek (about one large leek) sliced finely
  • 3 medium organic eggs
  • 200 g (7oz) single cream or crème fraîche (I use half fat)
  • 1 tbsp sage leaves finely chopped
  • 1/4 tsp grated nutmeg
  • pinch salt and pepper to taste
  • 100 g (3.5oz) emmental cheese grated
  • 16 whole pecan nuts
Instructions
  1. First, preheat the oven (for the filling) to 200°C/180°C fan/400°F/Gas 6.

Make the chestnut flour pastry:
  1. Mix all the ingredients together in a stand mixer or food processor and mix just until the dough forms a ball.  Wrap in cling film and leave to rest in the fridge for 30 mins. Remove the dough from the fridge and stand about 10 minutes to make it easy to roll out.

  2. Roll out the pastry on a lightly floured surface then using the pastry roller, wrap around the pastry to transfer it to a loose-bottom tart tin (28cm).

  3. Press the pastry gently into the sides. Again with the roller, roll over the top of the tin to clean up the edges. Chill in the fridge for 40 minutes (this is important so the sides won't fall during baking later).
    * if using regular pumpkin which is more liquid, I'd recommend pre-baking the tart before filling it. Bake in the oven for 20 minutes covered in parchment and baking beans, then after filling the tart, bake for just a further 20-25 minutes.

Prepare the pumpkin tart filling:
  1. Roast the pumpkin whole in the oven for 15 minutes. This will make it easier to cut into slices. Let cool slightly then spoon out the seeds. 

  2. Place the pumpkin with 2 tbsp of the olive oil in a roasting tin and roast covered in the oven for 20 minutes.

  3. Meanwhile, in a large frying pan, heat 1 tbsp of the oil and gently soften the leeks.  As soon as they're translucent, turn down the heat to low and cover for 5 minutes to soften further.

  4. Whisk together the eggs, cream, sage, nutmeg, salt and pepper in a bowl.

  5. Spread out the roasted pumpkin evenly over the tart dough base, then the leek and pour over the creamy egg mixture.  Top with the pecan nuts then the cheese and bake in the oven for 40 minutes (if making small tartlets, bake for only 25 minutes).

Recipe Notes

Serve with a good Chardonnay or Chenin Blanc or a fruity red such as a Beaujolais Cru: Morgon, Brouilly, or Fleury.

* if using regular pumpkin or butternut squash which both give off much more liquid, it's best to pre-bake the tart for 20 minutes. Blind bake covered in parchment and baking beans before filling.

 

Nutritional Information for 6 servings:

650 calories per serving; 15g protein; 48g carbohydrates.

Jill Colonna

MadAboutMacarons.com

 

 

pumpkin pecan and chestnut flour tarts

Have you made any of the recipes from le blog, my books, or fancy making this Pumpkin Pecan Chestnut Flour Tart?  Please do make my day and leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook – or please just tell your family and friends about the website!

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pumpkin pecan chestnut flour tart

PIN me, make me, tell me!

Personalised Gifts

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it’s macaron recipes and pastries too), are great gifts. If you grab your copy now, I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out with the warmest of wishes to you.