French sweets

A bakery in France is called a boulangerie.  If you ever walked into a bakery in the US, the most common foods that you would expect to see are donuts, danishes, sausage rolls, and more. However, if you walked into a boulangerie in France, the first thing that would catch your eye are the viennoiseries such as croissants, pain au chocolat and of course, bread (baguette, flûte, pain de campagne also known as gros pain) Some of you might have heard of pâtisserie too. A patisserie is a dessert type of place. Many boulangerie nowadays sell patisseries (pastries in English) as well. Presentation in France plays a huge part in baking. Pasty chefs do not use a lot of food coloring, they try to use natural ingredients and make their pastries look like a piece of art. My favorite pastry is probably Eclair and my favorite viennoiserie has to be croissant. I love the buttery, flaky layers of yumminess!

Apple pie, also known as tarte aux pomme, is a delicious dessert that french people make it in the fall, but it is so good that most people actually make it throughout the year! Every year we have tried to go to the apple orchard at prairie grove battlefield park to pick apples, but this this year wasn’t a very good season for the apples. So we had to purchase them from the store. My mother doesn’t usually follow a recipe so here are the directions to making this delicious snack! Instructions: First gather 6 medium apple Peel one cut it up and make applesauce with it, set it aside and ey it cool Next make a pie crust or purchase one from walmart and lay it in you pie dish Pour the apple sauce on top of the crust                                              ...

Floating island is also known as île flottante is a nice light French dessert. My French grandmother (Mamie) used to make it often in the spring, she called it “œufs á la neige” eggs in the snow😀 This past weekend my mother taught me to make this fancy dessert. For the meringue island, you will need 4 eggs whites. Whisk until firm and gently add 40 grams of sugar. Boil some water and add a scoop of that meringue mixture (see pictures). Simmer for a few minutes, remove the “islands” and set them on a clean towel. For the “crème anglaise”, mix the four remaining yolks with 80 grams of sugar, 500 ml of milk, and the seeds of vanilla pods. Mix until it thickens, add some flour if it doesent thicken. For the Caramel, add 1/4 cup of sugar in a pan and warm it up without touching it until it turns brown. Pour the crème anglaise in a dish, add the meringue islands and decorate with Caramel strings. Volià!

As some of you may know, crêpes are a big thing in France. You usually make crêpes on rainy days. You fill them with chocolate, preserves, sugar, and so much more! For those of you who don’t know what crêpes are, crêpes are like very thin pancakes. Something you will notice about my blog is that I will be writing most of my measurements in grams. Unlike the United States, France uses the metric system in their cooking. Crêpe is most popular in Brittany , which is located in the north of France. Crêpes can either be sweet or savory. I will also be sharing with you soon my visit at a local crêperie. Here is a recipe for crêpes from Foodnetwork.com 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour Butter for coating the pan 3 tablespoon melted butter In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely t...

My name is Orianna I was born in the United States, but I have double nationality. My mother is French and my dad is American. Food is a very important part of the French culture. Therefore, I have been exposed to various types of food. I love French cuisine, especially, French dessert. I hope that this blog will give you a little “taste” of France!