Béarnaise Sauce – Recipe & Origins Near Paris

How many times have you seen the French classic Béarnaise Sauce on a menu and thought it was perhaps too difficult to make? Well, let me show you how easy it is to whip up the real McCoy at home. It also tastes 100 times better than the jarred stuff in supermarkets!

Moreover, did you know that there’s at least another herb in it, apart from tarragon? Read on from the birthplace of the Sauce Béarnaise itself in Saint-Germain-en-Laye, just outside Paris and discover the “simple Béarn-ecessities of life” (groan!).

Sauce Béarnaise

Difference Between Hollandaise & Béarnaise Sauce

In the 1800s, Chef Antonin Carême noted that in French cuisine, there were four basic sauces – each called a “Mother Sauce”. Later, Auguste Escoffier took Câreme’s rules of Haute Cuisine a step further by adding a basic fifth sauce, the Hollandaise sauce, an emulsion of egg yolks, white vinegar and wine (or lemon juice) plus melted butter.

The Hollandaise’s most famous offspring, the Béarnaise sauce, has the fragrant addition of shallots, tarragon and chervil – yet had nothing much to do with the French Province of Béarn. The Béarnaise Sauce was born in Saint-Germain-en-Laye, just west of Paris.

Béarnaise Sauce

The Origins of Béarnaise Sauce, near Paris

It took place at Le Pavillon Henri IV, a hotel in Saint-Germain-en-Laye which was built over the original spot of the Château Neuf, where Louis XIV was born in 1638 – for more on this part, see my post here.

In the 1830’s, Head Chef Jean-Louis Françoise-Collinet experimented with a shallot reduction then, taking the basic recipe for Sauce Hollandaise, replaced the lemon juice with white wine vinegar, shallots, chervil and tarragon and the Sauce Béarnaise was born. It’s the tarragon and white wine vinegar that makes that fragrantly addictive acidity that we associate with the star of sauces with serious steaks.

Why did Collinet call it Béarnaise? Inspired by the name of the hotel, Henri IV, it was the King’s previous home at the Château Neuf before it was a restaurant and he came from the province of Béarn. Shortly after, the chef also accidentally invented the soufflée potato and served both of his creations at the opening of the hotel in 1836.

Béarnaise sauce

Le Pavillon Henri IV, SaintGermain-en-Laye, the birthplace of Béarnaise Sauce

Béarnaise Sauce – Tarragon, Chervil and Parsley

Today, the hotel’s chef, Patrick Käppler, has posted the Béarnaise Sauce recipe in French, published by the Hotel Pavillon Henri IV here, without the actual quantities. As you can see, to continue the sauce’s tradition, he doesn’t just use the classic tarragon (estragon) – but also chervil (cerfeuil), another essential ingredient, and parsley (persil) too.

Following my challenge from L’Office de Tourisme in les Yvelines, this Béarnaise Sauce recipe was also cited by the novelist, Alexandre Dumas.  More known for his Three Muskateers and The Count of Monte Cristo, as a serious gourmet and cook, he also published his Grand Culinary Dictionary (only in French).  He cites using a good vinegar from Orléans, uses oil instead of butter and parsley or tarragon:

Alexandre Dumas: Le Grand Dictionnaire de Cuisine (1873), under “Sauce”,

Sauce échalote à la béarnaise.
Mettez dans une petite casserole deux cuillerées à bouche d’échalote hachée et quatre cuillerées de bon vinaigre d’Orléans ; la poser sur le feu et cuire les échalotes jusqu’à ce que le vinaigre soit réduit de moitié ; retirez alors la casserole, et quand l’appareil est à peu près refroidi, mêlez-lui quatorze jaunes d’oeufs, broyez-les à la cuiller et joignez-leur quatre cuillerées à bouche de bonne huile. Posez alors la casserole sur un feu doux ; liez la sauce en la tournant, retirez-la aussitôt qu’elle est à point, et lui incorporez encore un demi-verre d’huile, mais en l’alternant avec le jus d’un citron ; finir la sauce avec un peu d’estragon ou de persil haché et un peu de glace de viande.

Béarnaise Sauce

What Goes with Béarnaise Sauce?

Béarnaise Sauce can transform a simple grill and is the perfect accompaniment with salmon, chargrilled steaks, chicken and asparagus. If you love Eggs Benedict, you’ll know that poached eggs marry well with Hollandaise sauce – but try it with Béarnaise sauce, with its added herbs, and it is sheer luxury.

Béarnaise Sauce

Can Béarnaise Sauce Keep?

Béarnaise sauce is best when made as close as possible to serving.  Ideally I’m not a chef serving this in a restaurant so I don’t have these kind of worries at home but I hear the best way to keep Béarnaise sauce without it splitting is by keeping it in a thermos.

Ideally, serve within an hour (no more than 2 hours max.), keeping the sauce slightly warm (not hot!) over a pan of simmering water. If the sauce gets too hot and starts to split, add a little warm water.  Frankly, I’ve not had problems with the latter, as the recipe is so easy and as long as it’s served reasonably quickly, the results are light and fluffy.

The sauce also freezes well.

Sauce Béarnaise

Béarnaise Sauce Recipe

Many chefs make this straight in the pan using the same quantities in the recipe, just like Dumas describes above.  I prefer making it over a bain-marie (bowl over simmering water) and, although this method sounds more hassle, it’s actually much less easy to curdle the sauce and the result is light and sabayon or mousse-like. However, if you prefer to make the sauce in the same pan, then carefully ensure that the temperature doesn’t get too high.

 

Béarnaise Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

An easy recipe for the classic French Sauce Béarnaise, inspired by the creator in the 1830s near Paris, in Saint-Germain-en-Laye.

Course: Condiments
Cuisine: French
Keyword: Bearnaise, Bearnaise history, French cuisine, French sauces, Hollandaise, Parisian cuisine
Servings: 6
Calories: 280 kcal
Author: Jill Colonna
Ingredients
  • 50 g (2oz) white wine vinegar
  • 90 g (3.5oz) white wine
  • 2 small shallots chopped finely
  • 3 branches fresh tarragon branches separated from finely chopped up leaves
  • 3 grinds black pepper
  • 3 egg yolks organic
  • 1 tbsp water
  • 125 g (4.5oz) unsalted butter gently melted
  • 1 tbsp fresh chervil finely chopped
  • pinch salt fleur de sel
  • 1/2 tbsp fresh parsley (flat-leaf) optional
Instructions
  1. Bring the white vinegar, wine, shallots, tarragon branches and pepper to a boil in a small saucepan. As soon as it boils, reduce the heat and leave to reduce for about 5 minutes until there's about a couple of tablespoons. Pour into another bowl and set aside to cool then filter out the shallots and herbs using a sieve.

  2. Fill the saucepan with 1/4 of water and bring to a simmer.  Place over it a large bowl with the cooled vinegar reduction, yolks and water then whisk constantly until the sabayon becomes mousse-like.

  3. After about 5 minutes, as soon as the sauce starts to thicken, take the bowl off the heat and, continuing to whisk, incorporate the warm, melted butter. Add the chopped tarragon, chervil and parsley, if using.  Season with a little salt and it's ready to serve.

Recipe Notes

If not serving straight away, keep at room temperature and return the bowl over the simmering water before ready to serve to re-heat, adding a little hot water if necessary.

Jill Colonna

MadAboutMacarons.com

The Béarn-ecessities of life
They’ll come to you …

Béarnaise Sauce

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Caramelised Pineapple Rice Pudding (Riz Condé)

I love a gourmet challenge – as you can tell from my latest Vegan Raspberry Macarons. However, you may recall in my latest newsletter, our regional Seine Saint Germain tourist office set me a local French culinary challenge. So here’s my first recipe, Caramelised Pineapple Rice Pudding. 

The aim is to recreate recipes of author, Alexandre Dumas (The Count of Monte Cristo, 3 Muskateers…). During some initial research, I discovered a fruity French rice pudding dessert made with pineapple or apricots and, after a twist or two to Ananas à la Condé, have come up with individual desserts to make a Dumas-style version of French rice pudding.

Caramelised pineapple rice pudding

What is Condé Rice Pudding (Riz à la Condé)?

According to Larousse and other more recent French culinary dictionaries, Condé (or à la Condé) is a chilled entremet (old French for the modern dessert) made of rice pudding cooked in milk, presented in a savarin or crown-like mould and served with poached fruits in syrup. The classic is made either with apricots or pineapple slices soaked in Kirsch and decorated with candied fruits.

Why the name, Condé? It refers to the Prince of Condé (aka le Grand Condé), chief subordinate to King Louis XIV and occupied the family’s estate of the Château de Chantilly. The Prince of Condé allured such influental guests as MolièreRacineLa Fontaine and Bourdaloue (a French minister/preacher, who’s Parisian street, rue de la Bourdaloue, is named after him and is where the Bourdaloue Tart was invented – see my recipe here).

The Prince of Condé’s butler/chef was the legendary Vatel, renowned for committing suicide since the fish didn’t arrive on time for Louis XIV visit. Did Vatel invent this dish? Who knows, but it certainly wasn’t with pineapple. Pineapples didn’t arrive in France until 1733 under King Louis XV, when they could be grown in the Potager’s greenhouses in Versailles.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

My French Culinary Dumas Challenge

With 172 years apart, our famous novelist neighbour, Alexandre Dumas, built the Château de Monte Cristo in Port Marly and, as of 1847, held lavish parties centred around the most gastronomic of feasts with impressive wines. Towards the end of his life, Dumas wrote Le Grand Dictionnaire de Cuisine, documenting many of the classic ingredients and recipes around – all of them, no doubt, served at his castle-like demeure in les Yvelines.

My challenge is to recreate some of his recipes, although it’s not as easy as I thought.According to a few menus documented in the Chateau de Monte Cristo, he doesn’t even specify many of the desserts (entremets) but cites mainly “Seasonal Fresh Fruit” or a “Basket of Fruits”.

The pineapple was the height of luxury as so difficult to come by, and was seen more as a symbol that adorned not just Versailles but the aristocratic homes in the 19th Century. They were so expensive that it was big business – you could even RENT a pineapple to show off. As Alexandre Dumas was most lavish and proud to show off his wealth to his guests, I figure the pineapple is the perfect recipe to kick off my Dumas recipe challenge!

caramelised pineapple love hearts

How To Make Pineapple Love Hearts

Quite by accident, I cut out pineapple love-hearts for Valentines using a small corer. As the corer was a bit too small, I cut out 2 rounds, realising it turned into a heart. No pinks, no ribbons – just a heart that’s hiding secretly, drowned in the most lush pool of vanilla and rum syrup.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

Caramelised Pineapple Rice Pudding

This recipe classic is normally one large rice pudding, augmented with vanilla and egg yolks to hold its shape, placed in a large crown-like savarin mould and decorated with pineapple slices macerated in Kirsch. In order to boil off the alcohol and make this recipe family friendly, I caramelise pineapple slices in a rum syrup (it’s a variation to this whole roasted rum pineapple recipe), place individual vanilla rice puddings (in mini savarin moulds) on top of a slice of caramelised pineapple and serve with nougatine for added crunchy texture.

5 from 1 vote
Caramelised pineapple rice pudding
Caramelised Pineapple Rice Pudding
Prep Time
15 mins
Cook Time
40 mins
Chilling Time
2 hrs
Total Time
55 mins
 

A French Rice Pudding served "à la Condé" style on top of caramelised pineapple roasted in a rum syrup and topped with passion fruit. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding!

Course: Dessert
Cuisine: French
Keyword: caramelised pineapple, chic rice pudding desserts, pineapple rice condé, rice pudding, riz à la condé
Servings: 6 people
Calories: 394 kcal
Author: Jill Colonna
Ingredients
Caramelised Rum Pineapple
  • 1 pineapple, medium
  • 1 vanilla pod/bean (or 1 tsp vanilla powder)
  • 150 g (5.5oz) sugar
  • 125 ml (4.5oz) boiling water
  • 2 tbsp dark rum
  • 1 passion fruit (optional, to decorate)
Vanilla Rice Pudding
  • 150 g (5.5oz) round pudding rice
  • 75 g (3oz) brown cane sugar
  • 500 ml (18fl oz) full cream milk
  • 1 vanilla pod/bean (or 1tsp vanilla powder)
  • 3 egg yolks
  • 40 g (1.5oz) butter, unsalted
Instructions
For the Caramelised Pineapple
  1. Caramelise the sugar with a couple of drops of water over a low heat without stirring. Meanwhile, cut the vanilla pod down the middle and scrape out the seeds using a sharp knife (even easier, just add a tsp vanilla powder). Reserve the emptied pods, if using.

  2. As soon as the caramel turns a dark golden colour, add the boiling water and vanilla seeds. Stir using a wooden spoon and bring to the boil. Take off the heat and add the rum.

  3. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Prepare the pineapple by cutting off the outer skin with a sharp knife. Remove the inside core using a corer or sharp knife. Place in a roasting tin, pour over the syrup and roast in the oven for 35 minutes (adding the scraped vanilla pod, if using) - coating the pineapple with the syrup a couple of times. Remove from the oven and cool.

For the Rice Puddings
  1. Meanwhile, while the pineapple is in the oven, weigh out the pudding rice, sugar, milk in a saucepan. Add the vanilla and stir to combine. Cook over a medium heat, half covered, stirring a couple of times during cooking.  After about 35 minutes the rice will have thickened. 

  2. Take off the heat and beat in the 3 yolks and butter.  Press the mixture into 6 individual savarin moulds (I use silicone but buttered moulds such as muffin tins will do if you don't have savarin). Leave to cool first then chill in the fridge for at least 2 hours or overnight or transfer for up to an hour in the freezer.

To Serve
  1. Place a pineapple ring in each bowl, turn out the rice puddings from the moulds and place on top. Dribble over the caramelised vanilla and rum syrup and top with some passion fruit seeds. Serve chilled and decorate with an edible flower.

Recipe Notes

Serve with Nougatine to give some added crunch for texture.

Jill Colonna

MadAboutMacarons.com

 

Caramelised pineapple rice pudding

Cranachan Parfait – An Iced Scottish Dessert on Shortbread

Looking for a taste of Scotland? Cranachan, the classic Scottish dessert, is so easy to put together and is made with simple ingredients: cream, honey, oatmeal and Whisky and layered with fresh Scottish raspberries. However, here I’ve revisited the Scottish classic with a French twist by turning it into a Cranachan Parfait.

Cranachan parfait

The Cranachan parfaits are soft honeycomb ice creams (no-churn) with a touch of Malt Whisky, topped with an oat praline crumble and served on a disk of Scottish shortbread then topped with raspberries.

The Scottish Cranachan dessert was originally served to celebrate the summer harvest festival. No matter how much people say their raspberries are better, there’s nothing to beat fresh Scottish berries! Even the best French ones don’t match up to them, in my humble opinion.

Cranachan parfait

However, when it comes to the major Scottish celebration dinners such as Burn’s Night on 25th January and Saint Andrew’s Night on 30th November, we’re always short for fresh, seasonal raspberries.

Luckily at our local Farmers’ market yesterday, I found some delicious raspberries – from Morocco! Surprisingly, they were full of flavour but as I prefer to buy local and seasonal, the berries are just for show here. Without fresh berries, thinly spread some good quality raspberry jam on the shortbread rounds before placing the Cranachan parfaits on top.

Cranachan parfait recipe method

Cranachan Parfait: Developing the Recipe

For the parfaits, I took inspiration from chef, Anne-Sophie Pic, who makes a vanilla parfait by making a hot syrup and pouring it directly onto egg yolks and whisks until frothy. She then adds whipped cream and turns it into spherical moulds. Here, I replaced the syrup with runny floral honey (ideally in Scotland, use heather honey) and since I was adding Whisky to the cream, doubled the portion of egg yolks in order for it to solidify more in the freezer, even although they will still be beautifully soft.

If you prefer a stronger-in-alcohol Scottish dessert, then try this non-churn Drambuie ice cream, delicious with chocolate ginger fondant cake!

Although made the night before, the parfaits can keep in the freezer for up to 10 days, so it’s parfait to prepare this dessert in advance.

cranachan-parfait-recipe

Making oat praline and shortbread rounds

I’ll post a separate recipe for Shortbread later – as my Granny’s Black Book of recipes contains several! Here I’ve used one of my favourites which uses more butter and, once the Shortbread is still warm and soft out of the oven, just cut out disks the same size of moulds.

Can I make this Scottish Dessert without the moulds?

No moulds? No worries. This Cranachan Parfait recipe doesn’t have to be made using moulds. Make it easier by placing the cream into a cake tin lined with parchment paper and freeze as a whole block, cutting off slices when ready to serve.

oat praline cranachan parfait

Oat Praline Crunchy Topping

Instead of oatmeal for the traditional dessert, soaked in Whisky overnight, I’ve made a simple praline with porridge oats to add some crunch for the texture. If you love crunchy praline on desserts, try this nutty nougatine recipe.

Want to go the Full Monty? Serve with Cranachan Macarons, the recipe of which is in my first book, Mad About Macarons.

Cranachan parfait Scottish dessert

Cranachan Parfait – A Chilled Scottish Dessert

5 from 5 votes
Cranachan Parfait Scottish dessert
Cranachan Parfait
Prep Time
40 mins
Cook Time
30 mins
Freezing time
2 hrs
Total Time
1 hr 10 mins
 

Cranachan Parfait, a French twist to the traditional Scottish dessert of cream, honey, Whisky, oats, served with raspberries, buttery shortbread and topped with a crunchy oat praline.

Course: Dessert, teatime
Cuisine: French, Scottish
Keyword: cranachan, honeycomb ice cream, parfait recipe, raspberry dessert, scottish desserts, Whisky desserts
Calories: 455 kcal
Author: Jill Colonna
Ingredients
Cranachan Parfaits
  • 4 egg yolks (organic, farm fresh)
  • 4 tbsp runny honey (Heather honey, if possible)
  • 1 tbsp Malt Whisky
  • 350 gr (12oz) Whipping Cream (30%) Crème fleurette
Oat Praline Crumble
  • 75 g (3oz) rolled oats
  • 75 g (3oz) granulated sugar
  • 10 g (0.5oz) unsalted butter
Shortbread
  • 200 g (7oz) unsalted butter (softened)
  • 75 g (3oz) caster sugar
  • 200 g (7oz) flour (all-purpose)
  • 75 g (3oz) rice flour (or cornflour)
  • pinch salt
  • fresh raspberries to serve
Instructions
Cranachan Parfaits
  1. Chill a large bowl in the fridge for the cream. Place the egg yolks in another large bowl, heat the honey without boiling it (I put it a few seconds in the microwave) and pour it over the yolks and beat with electric beaters (or a stand mixer) for about 10 minutes until thick and moussy. Add the Whisky and beat again until well mixed.

  2. In the chilled bowl, whisk the cream like a Crème Chantilly until soft peaks and the same consistency as the yolk-honey mixture. Gently fold the 2 mixtures together and spoon either into spherical silicone moulds (this used 10 spheres), greased muffin tins, or in a lined cake tin. Transfer to the freezer and leave overnight to set.

Oat Praline Crumble
  1. In a saucepan, heat the sugar with a few drops of water.  Just as it starts to change colour after about 5 minutes, stir using a wooden spoon until the sugar is completely dissolved and the caramel is medium golden. Add the butter and stir to mix well then pour in the oats. Stir until the oats are well covered then immediately transfer to a baking tray.

  2. Once cool, break the praline into small pieces and reserve in a jam jar.  (This can keep for about 10 days)

Shortbread
  1. Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
    Cream the butter and sugar together in a large bowl until pale and creamy (either by hand or in a stand mixer).  Gradually add the flour, rice flour and salt until the mixture comes together into a dough that's easy to work with. 

  2. Spread the mixture into a greased non-stick baking tin and thinly even it out using a palette knife. Alternatively roll the dough out with a rolling-pin until about 1cm thick and bake in the oven for about 25 minutes until golden brown. 

  3. When the mixture is still soft and warm, cut out disks with a cookie cutter (the same size as the moulds). Leave to cool on a wire tray.

To Serve
  1. When ready to serve, place the shortbread disk on each plate (spread each with raspberry jam if no fresh raspberries), turn out the frozen parfaits at the last minute and place on top.  Sprinkle with the oat praline and, if using, serve with fresh raspberries.

Recipe Notes

This recipe can be made even easier without the moulds or shortbread. Simply freeze the honey and Whisky cream in a lined cake tin overnight and slice before serving. Serve with the oat praline and fresh raspberries.

Store the egg whites in the fridge for 3-4 days and make macarons or financiers with them (recipes in my books) or these French Tuiles. Otherwise freeze the whites until later!

Jill Colonna

MadAboutMacarons.com

If you would like to try the classic, more traditional recipes for Cranachan, see my Scottish friends’ recipes, from both Christina’s Cucina and Janice’s Farmhouse Kitchen version, based on a Whisky Mac.

Cranachan parfait

Cranachan Parfait, a French twist to the Classic Scottish dessert

If you prefer to make this a gluten-free dessert then replace the shortbread with a giant pink macaron. There’s a whole chapter about giant macaron desserts, also in my book, Mad About Macarons!

Enjoy this for any Scottish occasion, or at any time of the year and ideally serve with a good single Malt Whisky.
Incidentally, the Gaelic word for cheers translates as Health, just like the French.

Cheers, Santé, Sláinte !

P.S. This is part of the egg yolk recipe database, as it uses 4 yolks.  Keep the egg whites for 3-4 days in a clean jam jar in the fridge (or freeze until ready to bake) to make macarons, financiers, tuiles or meringues from my books and le blog!

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 spiced 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

Homemade Custard is Best!

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

Infuse Custard or Creams with Chai Tea!

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.

Perfect Accompaniment with Crumble

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 is perfect with it too.

Chai Creme Anglaise

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 Tea Creme Anglaise

5 from 1 vote
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

Personal Gift

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it contains macaron recipes PLUS easy step-by-step pastry recipes too), are great gifts. Grab your copy now and 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 for any occasion.

 

Blueberry Lemon Clafoutis

When I posted this Blueberry Lemon Clafoutis on Instagram and Facebook this morning, I realised to my horror that the recipe I was referring to had technical problems when printing so, before I go dashing off on my travels again tomorrow, here’s the recipe which is easily printable for you and not, “replace that with this” and so on.

Blueberry Lemon Clafoutis recipe

The Most Fruity Versatile French Dessert

As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer.  It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.

Update!

See VIDEO DEMONSTRATION HERE for my gluten free French Clafoutis Recipe

In the latest recipes, I’ve added ground almonds (almond flour) instead of flour or cornflour, as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too. Have you tried the following yet?

I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie.  As we’re just back from our marathon family holiday in Japan, I’m looking for ways to be a bit more playful with Asian flavours.  I’m currently developing and dreaming up some interesting ice creams and main dishes for you…so don’t forget to sign up below to keep informed when they come out!

blueberry lemon clafoutis recipe

Blueberry Lemon Clafoutis – a Twist to the French Classic

5 from 1 vote
Blueberry-lemon-clafoutis-recipe
Blueberry Lemon Clafoutis
Prep Time
10 mins
Cook Time
35 mins
Cooling time
15 mins
Total Time
45 mins
 

A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.

Servings: 6 people
Calories: 264 kcal
Author: Jill Colonna
Ingredients
  • 1 tbsp each butter and sugar for the dish
  • 250 g (9oz) blueberries organic
  • 5 medium eggs organic
  • 70 g (2.5oz) sugar
  • 1 grated zest of a lemon organic/unwaxed
  • 170 g (6oz) pouring (single) cream
  • 30 g (1oz) ground almonds (almond flour)
  • 1 tbsp limoncello liqueur (optional)
Instructions
  1. Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.

  2. Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.

  3. In a bowl, whisk together the eggs, sugar, lemon zest, cream, almonds and liqueur, if using.

  4. Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.

  5. Set aside to cool then either serve warm or chill in the fridge until ready to serve.

Recipe Notes

I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons on social media. Thanks so much for popping in!

If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.

Blueberry lemon Clafoutis

#Blueberry Lemon Clafoutis – PIN ME for later!

 

French Berry Gratin with Elderflower

After a bubbly afternoon of Champagne tasting in Paris last week, I promised to make this French Berry Gratin recipe with thoughts of that 100% Pinot Noir evoking grilled fruits. Isn’t it incredible how wine tastings can leave you dreaming about accompanying foods?

Berry Gratin

A fruit gratin is popular in France – probably because it not only showcases the sweetest of seasonal fruits, but it’s also such a quick yet elegant French dessert to whip up in under 30 minutes.

A Perfect Summer Heatwave Dessert

This kind of gratin isn’t to be confused with a Crème Brûlée, where the top has a thick layer of sugar and is burned to form a hard cracking layer on top. I have a classic recipe in Mad About Macarons, but try this Milk Chocolate and Passion Fruit Crème Brûlée – it’s from another planet!

Instead, this gratin dessert highlights the fruits; it’s lightly grilled without the crunch and it has a more liquid form of custard, rather similar to a Crème Anglaise rather than set.  That’s why it’s a handy summer recipe to have if you don’t want the oven on too much during a heatwave.

berry gratin recipe method

Although I say ‘sweet’, this berry gratin has just enough sugar added but not too much to overpower the natural sugars in the fruits.

It’s on the same lines as this Rhubarb and Strawberry Gratin – have you tried it yet?

Berry Gratin dessert

I’d normally make this using a vanilla pod/bean but this time I felt like some elderflower to highlight the strawberries.  If you’ve tried my Strawberry Eclairs with Elderflower Cream recipe in Teatime in Paris, you’ll know what I’m talking about!

As I’m not lucky enough to have elderflowers around, I cheat with a little cordial (Ikea have one) or syrup (Monin’s is good). However, if you have Elderflower liqueur such as Saint Germain, then that’s great too!

If you’re not into elderflower, then infuse this cream with some lemon verbena – so many variations are easy to dream up for this berry gratin recipe.

Berry Gratin recipe

Berry Gratin

Have you made any of the recipes from le blog or fancy making this Berry Gratin recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook.

Thanks so much for popping in! Just to let you know I’ll be rather disconnected on my annual travels (as ever, like the French, we leave Paris at this time!) over the next 3 weeks but will try to pop in when I can.  Have a lovely summer, wherever you are! Speaking of French Berries, don’t forget to wear a hat!

Berry Gratin Recipe

5 from 2 votes
Berry Gratin Recipe
Berry Gratin with Elderflower
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
 

Summer red fruit berry gratin, a quick yet elegant French dessert with fresh berries topped with an elderflower cream and toasted under the grill for a couple of minutes.

Servings: 4 people
Calories: 215 kcal
Author: Jill Colonna
Ingredients
  • 400 g (14oz) mixed fresh berries organic
  • 3 egg yolks
  • 50 g (1.75oz) sugar
  • good pinch vanilla powder (or 1/2 tsp extract)
  • 2 tbsp elderflower cordial or syrup (or Saint Germain liqueur)
  • 100 g (3.5oz) whipping cream
Instructions
  1. Divide the mixed berries between 4 ovenproof dishes and spread them out in a single layer.

  2. In a bowl, whisk together the yolks, sugar and vanilla until light and creamy (about 5 minutes). Continue to whisk, adding the cordial/syrup and the cream until well mixed.

  3. Pour over the fruits and place under a hot grill for just 2 minutes until the cream is toasted but not burned.  You could also use a blowtorch instead.
    Serve immediately -  or prepare a couple of hours in advance, chill then reheat in a warm oven at 140°C for about 5 minutes.

Recipe Notes

There are countless floral variations to this recipe: replace elderflower cordial/syrup with violet or rose syrup. Or replace the syrup with 25g more cream and infuse with lavender or lemon verbena.

Jill Colonna

MadAboutMacarons.com

 

French Berry Gratin