Category — Recipes

Also known as Creme Vanillée de l’Ardèche, it is used for Mont Blancs and other fancy desserts. But last month while traveling, we found this easy and incredibly delicious recipe through friends, and could not wait to try it out.

The proportions are ridiculously easy: same weight of dark high quality chocolate (Voisin, Castelein, Valhrona), Chestnut Cream, and butter. Yes, it’s sinful, but it’s worth it and you can make bonbon size pieces of this, to have just a small piece each day (if you can stop at one).  Here is what the Chestnut puree looks like:

Clement Faugier Creme de Marrons de l’Ardeche Chestnut Spread

Crème de marrons de l’Ardèche is sweet chestnut purée from the Ardèche region, invented by company founder Clément Faugier. What started out as a family business with a dozen employees has gro …

Clement Faugier Creme de Marrons de l’Ardeche Chestnut Spread – Pack of 2

Crème de marrons de l’Ardèche is sweet chestnut purée from the Ardèche region, invented by company founder Clément Faugier. What started out as a family business with a dozen employees has gro …

Clement Faugier Creme de Marrons de l’Ardeche Chestnut Spread – Pack of 2

Our Price: $3.75
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To make this delicous dessert or have-with-coffee treat:

Melt chocolate (broken into small pieces) in a double boiler (or simply in a pan placed over a pan of simmering water).  When melted, add butter, also cut up in pieces, and then chestnut cream.  When all well combined, put in your molds and refrigerate 2 hours.

Use small silicone molds, or small individual paper or aluminum molds, in any shape you want (silicone ones are super easy for this)

See this French Blog (fabulous one too!) for pictures (and more detailed instructions if you want them… )

For a special dessert and a special treat!

1 Box of Butter Palets Cookies

150 grams (about 5 oz) of dark chocolate

60 grams (2 oz) butter

5 fl oz whole milk

1 jar of Bitter Orange Jam

Crush cookies and pat them down firmly on the bottom of a heart-shaped pan (you can use a regular round one also)

Spread a thin layer of Bitter Orange Jam on the cookie layer and put the pan in the refrigerator (20 minutes or so)

Bring the milk to a boil and add the chocolate cut in small pieces.

Stir well until the chocolate is melted and add the butter.

Mix well.  Remove pan from refrigerator and pour chocolate cream on top.

Refrigerate for about 2 hours. Unmold, and decorate with orange zest and chocolate shavings.

Bitter Orange Jam – L’Epicurien – 11.6 oz jar

In the 19th Century, l’Epicurien was a delicatessen in Paris, specialized in fine jams and preserves. From this start, emerged in 1982, the current company specializing in jams of course, but also in …

Make this and add a mixed salad, some crusty French bread and it’s a full meal!

6 eggs

3 tablespoons of heavy whipping cream or ‘Creme Fraiche’ if you can find it

2 jars of Eggplant Caviar (l’Epicurien)

In a bowl beat eggs and cream, add the Eggplant caviar.

Salt and Pepper to taste

Put in a loaf mold.  Place mold in a pan with water (so it will be a ‘bain marie) and bake in a 375 oven for 45 minutes

Let it cool.  Unmold and cut in thick slices.  Serve with Tomato Coulis with Basil or Olives.  Can be eaten warm or cold.

Eggplant Caviar – L’Epicurien France -

The base of these products are traditional or innovative recipes. They will help you discover original associations to accompany your meat or fish dishes, or to use with toasts and crackers as an a …

Panna Cotta with Raspberry Coulis and Fresh Raspberries

This is such an easy dessert, and it’s always delicious!

1 Cup Milk (I used 1% and it was fine)

1 Envelope unflavored gelatin

3 Cups heavy whipping cream

1/3 Cup Honey (any type, see note below)

(there are Other Honeys Here)

1 Tablespoon sugar

dash of salt

Raspberry Coulis

Nectars de Bourgogne Fruit Puree or Coulis- Emanuelle Baillard

6.5 oz of fruity delights. Created by an Oenologist in France and awarded a Medaille d’Or in France, reserved for the highest quality products. Use as a topping for ice cream, panno cott …

Fresh Raspberries

Place milk in saucepan and sprinkle gelatin over it to soften.  Let it stand 3-4 minutes (stove is OFF).

Turn on stove and stir gelatin until dissolved (2 minutes tops).

Add cream, honey, sugar and salt and stir until it’s all dissolved.  Do not let the mixture boil but do ensure it’s all dissolved.

Pour into 6 (or 8 if smaller) wine glasses or pretty glasses.

Chill for at least 5-6 hours.

To serve: spoon fruit coulis over the panna cotta and top with fresh berries.

The best part is that the variations are endless and this is a very, very forgiving dessert.

Suggested variations:

Use Griottines as a topping instead of coulis and fruit

Use Lavender Honey in the recipe, and top the dessert with Lavender Syrup. Or use Rose Syrup and Floral honey.

The variations are endless, if you find a good one, let us know!

Ingredients:

8oz  of cream cheese, softened.

1 egg.

3 heaping Tablespoons of  Lemon Curd

Lemon Curd – All Natural French Recipe – L’Epicurien 11.6 oz

In the 19th Century, l’Epicurien was a delicatessen in Paris, specialized in fine jams and preserves. From this start, emerged in 1982, the current company specializing in jams of course, but also in …

8 Patisserie Gourmande butter galettes.

Patisserie Gourmande French butter cookies galettes in tin

Patisserie Gourmande produces traditional butter cookies from Brittany. The packaging is just as wonderful in a Quimper Designed tin. These cookies are addictive and we are sure you won’t …

Baking cups.Griottines (optional)

Thoroughly mix all except the galettes and the Griottines.

Line cupcake tins with 8 baking cups and place a galette in the bottom of each cup.

Divide batter among cups and bake for about 30 minutes at 350 degrees.

When ready to serve, top with Griottines.

Morello Cherries in Liqueur and Kirsch Griottines from France 11.8 oz

Click here for Serving suggestions and recipes Morello Cherries in Liqueur and Kirsch Unique recipe Griottines from France 11.8 oz. Famous throughout the world by the most famous chefs …