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French Cakes And Pastries Recipes

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Brownie Cakes in a Jar
Brownie Cakes in a Jar from www.recipelion.com

Introduction

Nothing says indulgence quite like a French cake or pastry. These recipes capture the essence of French baking, combining classic ingredients, techniques and flavors to create something truly special. From classic French pastries like macarons and éclairs to hearty cakes and tarts, there is something here for everyone. Serve these treats with a hot cup of tea or coffee and enjoy the deliciousness of French baking.

Apple and Almond Tart

Ingredients

For the pastry:

  • 225g Plain Flour
  • 150g Butter, chilled and cubed
  • 50g Icing Sugar
  • 1 Egg

For the filling:

  • 3 Granny Smith Apples
  • 75g Unsalted Butter
  • 50g Caster Sugar
  • 100g Ground Almonds
  • 1 Egg

Instructions

To make the pastry:

  1. In the bowl of a food processor, combine the flour, butter and icing sugar until it resembles breadcrumbs.
  2. Add the egg and pulse until the mixture comes together to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat oven to 200°C/400°F/Gas Mark 6.
  4. Roll the pastry out on a lightly floured surface and use it to line a 20cm tart tin. Prick the base with a fork and chill for 15 minutes.
  5. Line the pastry with parchment paper and fill with baking beans. Bake for 10 minutes, then remove the parchment paper and beans and bake for a further 10 minutes, or until golden and crisp.
  6. Remove from the oven and set aside to cool.

To make the filling:

  1. Peel, core and slice the apples.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the ground almonds and egg and mix until combined.
  4. Fold in the apple slices until evenly distributed.
  5. Spoon the mixture into the pastry case and spread evenly.
  6. Bake for 30 minutes, or until golden and the filling is set.
  7. Remove from the oven and set aside to cool before serving.

Nutrition

Per serving: Calories 809, Protein 9g, Carbohydrates 58g, Fat 61g, Sat Fat 32g, Fibre 5g, Sugar 33g, Sodium 147mg.

Chocolate and Hazelnut Macarons

Ingredients

  • 120g Icing Sugar
  • 100g Almond Flour
  • 30g Cocoa Powder
  • 120g Egg Whites, divided
  • 50g Caster Sugar
  • 50g Hazelnuts, finely chopped
  • 150g Dark Chocolate, melted

Instructions

  1. Preheat oven to 170°C/340°F/Gas Mark 4 and line two baking trays with parchment paper.
  2. In a bowl, sift together the icing sugar, almond flour and cocoa powder.
  3. In a separate bowl, whisk together 60g of the egg whites with the caster sugar until stiff peaks form.
  4. Fold the sifted ingredients into the meringue and mix until evenly combined.
  5. Add the remaining egg whites and fold until the mixture is glossy and falls off the spatula in ribbons.
  6. Spoon the mixture into a piping bag fitted with a round nozzle and pipe small circles onto the parchment paper.
  7. Sprinkle the chopped hazelnuts over the macarons and bake for 15 minutes.
  8. Remove from the oven and allow to cool on the trays.
  9. Once cooled, sandwich the macarons together with the melted chocolate and serve.

Nutrition

Per serving: Calories 235, Protein 5g, Carbohydrates 14g, Fat 17g, Sat Fat 6g, Fibre 2g, Sugar 11g, Sodium 4mg.

Lemon and Almond Cake

Ingredients

  • 150g Unsalted Butter, softened
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Self-Raising Flour
  • 50g Ground Almonds
  • Zest of 2 Lemons
  • 3 tbsp Lemon Juice

Instructions

  1. Preheat oven to 180°C/350°F/Gas Mark 4 and line a 20cm round cake tin with parchment paper.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift in the flour and fold in until evenly combined.
  5. Stir in the ground almonds, lemon zest and juice until evenly distributed.
  6. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Remove from the oven and allow to cool in the tin before turning out onto a wire rack.

Nutrition

Per serving: Calories 318, Protein 6g, Carbohydrates 34g, Fat 19g, Sat Fat 10g, Fibre 1g, Sugar 20g, Sodium 23mg.

Strawberry and Cream Éclairs

Ingredients

For the choux pastry:

  • 75g Unsalted Butter
  • 150ml Water
  • 1 tsp Caster Sugar
  • 150g Plain Flour
  • 3 Eggs, beaten

For the filling:

  • 200ml Double Cream
  • 2 tbsp Icing Sugar
  • 200g Strawberries, sliced

Instructions

To make the choux pastry:

  1. Preheat oven to 200°C/400°F/Gas Mark 6 and line two baking trays with parchment paper.
  2. In a saucepan, melt the butter with the water and sugar over a low heat until combined.
  3. Increase the heat and bring to the boil. Add the flour and stir with a wooden spoon until the mixture comes together to form a ball of dough.
  4. Remove from the heat and beat in the eggs one at a time until the mixture is smooth and glossy.
  5. Spoon the mixture into a piping bag fitted with a round nozzle and pipe 10cm lengths onto the prepared trays.
  6. Bake for 20-25 minutes, or until golden and crisp.
  7. Remove from the oven and set aside to cool.

To make the filling:

  1. In a bowl, whip the cream and icing sugar together until stiff peaks form.
  2. Fold in the sliced strawberries until evenly distributed.
  3. Spoon the mixture into a piping bag fitted with a round nozzle and pipe into the cooled éclairs.
  4. Serve immediately.

Nutrition

Per serving: Calories 488, Protein 6g, Carbohydrates 39g, Fat 35g, Sat Fat 21g, Fibre 1g, Sugar 19g, Sodium 73mg.

Conclusion

French cakes and pastries are a treat like no other. With their classic flavors, textures and techniques, they have been enjoyed by generations of bakers. Whether it's an apple and almond tart, a chocolate and hazelnut macaron or a lemon and almond cake, there's something here for everyone. Serve these treats with a hot cup of tea or coffee and enjoy the deliciousness of French baking.


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