Egg yolk recipes | Mad about Macarons

Leftover egg yolks?

Please don’t throw your egg yolks away as I’ve compiled this database of egg yolk recipes especially for you!

Below is a growing list of waste-saving yummy yolk recipes. It’s a vicious circle: the more you discover the delicious egg yolk recipes, the more you’ll have egg whites and can happily make even more macarons – and now financiers, tuiles and meringue to top your tartlets from the new book, Teatime in Paris!

Egg Yolk Storage: Ideally use egg yolks straight away. Unlike egg whites which can be kept for up to a week, egg yolks can only be kept for up to 3 days in the fridge. To keep them from drying out, cover with a little water and plastic wrap, then drain when ready to cook.

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Teatime in Paris Reviews

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in itself is worth the price of the book.

Brooks WalkerCakewalker

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

Jamie SchlerHoliday Cookbook Gift Guide, Huffington Post

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

Carol GillottMaking financiers with ParisBreakfasts

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

StephanieKitchen Frolic

Essentially, Teatime in Paris is an entire book of foodporn: page after page of delectable desserts, pastries, cakes and of course, macarons.

Christina ConteChristinas Cucina

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Mardi MichelsEat Live Travel Write

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Lindsey TramutaLost in Cheeseland

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine MarshThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

ChocletteTin and Thyme UK

A chocolate pastry shell filled with chocolate ganache? This is one exquisite treat. The crust is made with an egg which makes it more pliable and less fussy than your typical pastry. And the ganache filling is just heavenly. This recipe comes from the new cookbook, Teatime in Paris.

Liz Weber BergThat Skinny Chick Can Bake

Thank you for showing us it is possible to create special looking treats that taste delicious but don't cost the earth with difficult to find ingredients and that are simple and successful to make.

Jacqueline BrownFrench Village Diaries

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Mardi MichelsEat Live Travel Write

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

Teresa McCarthyOneWetFoot Canada

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf. Well, this is a book I would buy; and many of my friends have perused the book and loved it, too.

Christina ConteChristinas Cucina

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. "Teatime in Paris!" gives you the tools to create these yourself and, if my experience is anything to go by, Jill's recipes make them much easier than you would think.

Janice PattieFarmersgirl Kitchen

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone).
Rating 10/10

NicolaLiterary Ramblings

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Brooks WalkerCakewalker

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

Kim KellyLivLife

I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"

Janice PattieFarmersgirl Kitchen

This delightful book is full of anecdotes and appetising photographs accompanying the recipes which are easy to follow and the results are absolutely delicious. It's the perfect gift.

Anne PenkethJournalist The Guardian

Leftover egg yolks?

Lightest French Chocolate Mousse – without cream

Black Sesame Ice Cream

Asparagus Clafoutis with Parmesan Sauce

Strawberry Pistachio Clafoutis – Most Versatile Summer French Dessert

Palets Bretons: French Salted Butter Biscuits

French Chocolate Passion Mousse with Nougatine

Dubarry Cauliflower Cream Soup

Béarnaise Sauce – Recipe & Origins Near Paris

Caramelised Pineapple Rice Pudding (Riz Condé)

Cranachan Parfait – An Iced Scottish Dessert on Shortbread

Chai Tea Creme Anglaise – Light French Custard

Blueberry Lemon Clafoutis

French Berry Gratin with Elderflower

French Crème Caramel

Raspberry Clafoutis with Lemon Verbena

Cheese Scones with Spring Onion & Rosemary

Roasted Nectarines & Lemon Verbena Ice Cream

Asparagus, Mint & Pea Clafoutis (Gluten Free)

Rhubarb and Custard Cheesecake with Strawberries

Palets Bretons Recipe – French Butter Biscuits or Cookies

Drambuie Ice Cream (No-Churn)

Orange Blossom and Pomegranate Rice Pudding

Creamy Orange Curd – a perfect topping for Crêpes!

Flamiche Recipe – French Leek Pie

Egg Pasta Recipe: Alsatian Noodles

French Apple Custard Tart – An Easy Yolk Recipe you HAVE to try!

Passion Fruit and Raspberry Macaron Filling

French Clafoutis – Baked Cherry Custard Dessert

Pastéis de Nata Portuguese Custard Tarts

Honey Lemon Sablé Biscuits

The French’s Favourite Casserole: Blanquette de Veau

Chocolate and Chestnut Pudding for the Holiday Season

Pumpkin Spice Macarons & Roasted Red Kuri Squash Filling

Whisky Toffee Frozen Crème Brûlée

Queensferry Edinburgh and a Lemon Thyme Tart Recipe

Black Forest Chocolate Cream Desserts – and a Trip to Germany

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef

Strawberry Tart with Pistachio Pastry Cream

Rose, Raspberry and Lychee Eclairs

Lemon Cream Meringue Nests (Gluten Free)

White Asparagus French Clafoutis

Chocolate Cream Desserts for Macaron (Yolk) Lovers

How to Make a French Religieuse or a Scottish Mac Snowman

How to Make Rice Pudding like the French – Riz au lait!

Happy New Year from Paris with Galettes des Rois

Lemon Sauce for Roast Chicken and Stuffed Mini Pumpkins

Plombières Ice Cream: No-Churn Candied Fruit Dessert

Arise, Sir Brioche

The Heat is on: Pistachio Vanilla Wasabi Ice Cream

Strawberry Eclairs with Poppy and Vanilla Pastry Cream

Strawberry and Rhubarb Gratin

Passionfruit Milk Chocolate Crème Brûlée: Walking on Mars?

Making Chouquettes with Cravings of a Lunatic

It’s Mardi from Eat. Live. Travel. Write and a Raspberry Curd Recipe

Smoked Haddock Fishcakes with Tartare Sauce

Chestnut Vanilla Ice Cream

Corsican Stuffed Courgettes-Zucchini with Mint

Guest Recipe: Rum and Toasted Coconut Ice Cream (low carb/gluten free)

Peppermint Millefeuille with Fraises des Bois

Guest Recipe: White Chocolate and Raspberry Paris-Brest

Creamy Lemon, Prawn and Asparagus Spaghetti

Guest Recipe: Strawberries and Cream Mousse Pie

Guest Recipe: Crème Caramel (Purin)

Guest Recipe: Mango Egg Tarts

Guest Recipe: Chocolate Crunchy Trifle with Egg Yolk Buttercream Frosting

Guest Recipe: Chocolate Pots de Crème

Guest Recipe: Blueberry Curd

Passion Fruit Caramel Choux Buns & a Choux-Choux Train

Guest Recipe: Genovesi Ericine

1st Guest Post: Pineapple Curd

To Orange Blossom & Paris Lovers

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