This absolutely delicious plaited brioche loaf recipe (also known as braided brioche), by one of France’s most famous bread makers, Eric Kayser of Paris, makes 3 scrumptious brioches.

Preparation time 50 min – resting time 18 h – baking time 25 min

Equipment: 3 loaf pans 25 x 11 cm (10 x 41⁄4 inches)

For the brioche

600 g (41⁄4 cups/1 lb 5 oz) cake (pastry) flour (T45/farine de gruau)
11 g (2 tsp) fine salt
22 g (generous 2 tbsp/3⁄4 oz) fresh yeast, crumbled
85 g (scant 1/3 cup/3 oz) water at 20°C (68°F)
90 g (6 tbsp/31⁄4 oz) full-fat (whole) milk
5 eggs
90 g (scant 1⁄2 cup/31⁄4 oz) caster (superfine) sugar
10 g (2 tsp) dark rum
6 g (1 tsp) orange flower water
6 g (1 tsp) vanilla extract
140 g (scant 2/3 cup/5 oz) butter, softened

For the finishing

1 egg, beaten, for glazing
1 tbsp full-fat (whole) milk
pinch of fine salt

Method

1 The previous day, mix 100 g (3⁄4 cup/ 31⁄2 oz) of the flour with 2 g (1/3 tsp) of the salt in a bowl, using a whisk. In a small bowl, dissolve 2 g (1⁄2 tsp) of the yeast in the water. Mix the dissolved yeast into the flour and salt mixture with a rubber spatula. Transfer the dough to a floured work counter and shape into a non-sticky ball. Put the dough into an airtight container with a lightly greased lid and refrigerate for at least 15 hours.

2 On the day, combine the milk with the eggs, sugar, rum, orange flower water and vanilla extract in a stand mixer fitted with a dough hook. Mix on low speed, then crumble in the remaining yeast and add the rest of the flour and knead on low speed until all ingredients are incorporated. Add the remaining salt while kneading. Incorporate the fermented dough from the previous day and mix on medium speed for 15 minutes until the dough comes away from the sides of the bowl. Gradually add the butter and knead for 15 minutes on high speed, until the dough again comes away from the sides. The dough should be smooth and glossy. Transfer to a lightly floured bowl, cover with cling film (plastic wrap) in direct contact and leave to rise for 30 minutes at room temperature. The dough should only rise slightly. Refrigerate for between 2 hours and overnight.

3 Preheat the oven to 30°C (86°F). On a floured work counter, divide the dough into nine pieces of equal weight (about 145 g/51⁄4 oz each). Roll them into uniform 25–30-cm (10–12-inch) strips (a) (b) (c) (d) (e). Place three strips vertically and seal them together at one end. Then plait (braid) them together (f) (g). Seal the other end and tuck both ends under (h). Repeat the operation to make two more brioches. Transfer the brioches into greased loaf pans and brush them with eggwash made by beating the egg, milk and salt together. Turn off the oven and put the brioches inside to prove (proof) for 1 to 11⁄2 hours.

4 Remove the brioches and preheat the oven to 150°C (300°F). Glaze the brioches again with eggwash and bake for about 25 minutes, keeping an eye on them.

5 Remove the brioches from the oven, then cool on a wire rack.

Extracted from The Bread Book: 60 artisanal bread recipes from one of the world’s greatest bakers – French chef, master baker and best-selling author Éric Kayser. Published by Phaidon Press 2022. Photography © Massimo Pessina

Éric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery Maison Kayser.

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Something akin to the Dutch Stroopwaffle, these delicious and delicate biscuits are divine on their own, or double them up with your choice of filling for a decadent treat. The recipe for biscuits dentelle (lace biscuits) is easy and quick, and they make a wonderful gift for those who can’t consume wheat or gluten.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 30 biscuits/ 15 double biscuits

Ingredients

½ cup/120g butter
⅔ cup/135g light or dark brown sugar
¾ cup 80g almond flour
¼ tsp salt
1 tbsp/20ml dark corn syrup, golden syrup
1 tsp vanilla extract or essence

Method

Melt the butter, corn/golden syrup, and sugar in a saucepan over a medium heat. When melted, add the salt and almond flour, stirring vigorously to fully combine – use a whisk to ensure no lumps!

Note: if the butter splits from the batter, remove from the heat and continue to whisk – it will re-incorporate as it cools a bit.

Remove from the heat, allow to cool a little before adding the vanilla. Leave to stand for about 10 minutes.

Preheat your oven to 375˚F/190˚C, prepare a suitable baking sheet with parchment paper or a silicone baking mat.

Spoon out the batter in single teaspoon portions approx. 3 inches or 10 centimetres apart – less than this and they could stick to each other. Bake for around 5-10 minutes, or until the edges ‌colour and go crisp.

Allow the cookies to sit for 5-10 minutes when baked, then transfer to a cooling wire – do not attempt to move them until they’ve cooled, or they will tear.

Leave until completely cooled, then enjoy – or make biscuit sandwiches with a choice of fillings – you can use flavoured buttercream, thick caramel, chocolate ganache, or even your preferred chocolate-hazelnut spread.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

More biscuit recipes

Spiced cookies

Eiffel Tower biscuits

Jammy lunettes

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Fougasse is a flat bread from Provence, but it’s origins are much older. Panis focacius was a flat bread made in Roman time  cooked in the ashes of a wood burning hearth (Roman: focus). Now is a classic of southern France cuisine and this recipe for fougasse bread by France’s most famous baker, Eric Kayser, is fairly easy to make.

Makes: fougasse bread x 4

Preparation time 15 min – resting time 3 h 15 min – baking time 18 min

Ingredients

500 g (scant 4 cups/1 lb 2 oz) all- purpose (plain) flour (T55)
300 g (11⁄4 cups/101⁄2 oz) water at 20°C (68°F)
100 g (scant 1⁄2 cup/31⁄2 oz) Liquid Levain (you can find the recipe here)
5 g (11⁄2 tsp) fresh yeast, crumbled
10 g (2 tsp) Guérande sea salt
30 g (2 tbsp/1 oz) extra-virgin olive oil + extra for brushing
100 g (scant 1⁄2 cup/31⁄2 oz) crème fraîche
100 g (scant 1 cup/31⁄2 oz) grated Emmental cheese
200 g (7 oz) goat cheese, sliced

Method

1 Put the flour, water, levain, yeast and salt into a stand mixer fitted with a dough hook. Mix and knead for 5 minutes on low speed, then for 7 minutes on high speed. Add the olive oil and knead for another 3 minutes. Gather the dough into a ball, cover with a damp cloth and leave to rest for 2 hours at room temperature. Midway through the rest, deflate the dough by folding it in half. It will have increased in volume by the end of the resting time.

2 On a floured work counter, divide the dough into four equal pieces. Working with one piece at a time, turn it around on the work counter, bring the edges in to the middle and press down. Turn it again and shape into a ball, tucking the seam underneath. Repeat with the other three pieces of dough, then cover them with a damp cloth and rest for 15 minutes.

3 Use a rolling pin to roll each piece of dough into oval flatbreads, around 40 cm (16 inches) long and about 5 mm (1⁄4 inch) thick. Spread one half of each flatbread with crème fraîche, leaving a 2-cm (3⁄4-inch) border around the edge. Sprinkle with grated Emmental and top with slices of goat cheese.

4 Use a dough cutter to make 3 wide slashes on the ungarnished half of each flatbread, then fold it over the other half. Seal all the edges. Place the fougasse on lightly oiled baking sheets. Cover with a damp cloth and prove (proof) for 1 hour at room temperature.

5 Place a baking pan on the lowest oven rack and preheat the oven to 235°C (455°F). Once the oven is hot, pour 50 ml (31⁄2 tbsp/13⁄4 fl oz) water into the hot baking pan. Put the fougasse and pan of water into the oven and bake for 4 minutes. Lower the temperature to 220°C (425°F) and bake for another 14 minutes.

6 Remove the fougasse from the oven, brush them lightly with olive oil and cool on a wire rack.

Extracted from The Bread Book: 60 artisanal bread recipes from one of the world’s greatest bakers – French chef, master baker and best-selling author Éric Kayser. Published by Phaidon Press 2022 Available on Amazon and all bookshops on line and in the high street. Photography © Massimo Pessina

Éric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery Maison Kayser.

More French bread recipes

Tear and Share baked Camembert in bread

How to make a French baguette

Brioche bread pudding

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

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A traditional French recipe for chicken fricasee. With a creamy white mushroom sauce – perfect for mopping up with a hunk of cripsy bread! It’s thought that the term fricasee comes from French frire – to fry, and casser – to break into pieces. Which is what you do with the chicken in this recipe! Brown the chicken and then cook in the sauce. It’s a simple recipe and very delicious!

How to make chicken fricasse for 4

2 carrots, cut into small chunks
2 leeks, cut into small chunks
1 large onion, halved (or 2 medium onions halved)
1 garlic clove halved – optional (you can remove from the sauce at the end but I think it adds a certain je ne sais quoi!)
Handful of mushrooms
4 chicken drumsticks
4 chicken thighs
1 tsp black pepper
1 tsp salt

For the sauce

80g unsalted butter
60g plain flour
200ml white wine
200ml double cream
1 bay leaf
1 lemon, juiced
Small handful curly parsley, finely chopped, or a couple of spring of thyme

Method

Melt a knob of butter in a frying pan.  Season the chicken pieces with the salt and pepper and fry until lightly golden on both sides – leave the skin on.  Remove from the pan and leave to the side.

Saute the mushrooms, leek, garlic and onion.

Add the flour, stirring constantly to blend it in.

Add the wine and chicken stock and stir all the flour in.

Add the chicken – skin side up, bring to a gently simmer, cover with a lid and leave for 10 minutes.

Uncover and leave for a further 20 minutes.

Plate up the chicken pieces only. Pour the cream into the pan and stir until it’s simmering.

Pour the sauce over the chicken and add the herbs. It’s good served with rice, mashed potatoes or bread – the sauce is king here…

Dig in!

Want more great French chicken recipes?

Chicken á la crème

Poulet Gaston Gerard

Chicken with 40 cloves of garlic (not a typo – yes 40 cloves of garlic)!

Chicken with walnut and prune stuffing

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

All rights reserved. This article may not be published, broadcast, rewritten (including translated) or redistributed without written permission.

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When asked to come up with a typical Provençal dish or food, many of us would mention tapenade, the ubiquitous olive spread found on every cafe or bistro table at apéro time. Perhaps some might say ratatouille, a delicious mixture of the summer produce of the region. Or perhaps the bouillabaisse of Marseille with its aioli redolent of garlic. For the more adventurous palate, the Provencal kitchen offers numerous less known options.

Authentic taste of Provence

Le petit épeautre is an ancient grain, grown on the slopes of the Mont Ventoux. It has a rather nutty taste and chewy texture. It makes a healthy and tasty alternative to traditional risotto and can be used in soups, salads and as a side dish for meat or fish.

If you have ever stopped to admire the glistening array of fish at local markets, you may have seen the tiny tellines. These iridescent shellfish are the size of a small finger nail and many wonder if they are worth the effort. They’re often served steamed with parsley and garlic or as a topping for spaghetti. Every sweet morsel tastes of the sea. If you see it on a restaurant menu, it is certainly worth a try.

Pity the pissaladière, whose name may scare off many anglophiles. Topped with caramelized onions, black olives and anchovies, this pizza-like speciality is served as a light lunch or as a starter throughout the region.

Provencal street food

Socca, a flatbread made from chick peas, may be the quintessential Provencal street food. Sold throughout Nice by street vendors and in small shops, especially around the Cours Saleya, this thin, gluten-free crepe is served warm,. Tear it into strips and eat as a snack any time of the day.

Also from the Nice area, le pan bagnat is another popular and hearty street food. A country-style chunk of bread is rubbed with garlic and stuffed with a variety of local ingredients such as  hard boiled eggs, anchovies or tuna, tomatoes, onions, red or green peppers and olives. Then it’s drizzled with a red wine vinaigrette and wrapped in paper for easy on the go munching. Often considered a salade Niçoise sandwich, there are as many variations of the pan bagnat as there are chefs.

Something savoury

Le coco de Mollans is a white bean regional chefs consider de rigeur in soup au pistou and cassoulet. Grown in the Mollans sur Ouvèze region until the middle of the 20th century, the crop was replaced by the more lucrative viticulture. Today a handful of growers have reignited the ancestral coco tradition and harvest the bean between July and September. The coco de Mollans was celebrated at its own festival in 2022.

La fougasse is another traditional Provençal flatbread. It can be prepared savory or sweet. Savory versions may be stuffed with onions, bacon, ham or olives or simply served topped with herbs. The sweet fougasse often makes an appearance at Christmastime as one of the 13 desserts, perhaps flavored with orange water or anise.

Provence locals love their anchovies and no recipe showcases this regional speciality better than l’anchoiade. It is made from just a handful of ingredients: anchovies, garlic, olive oil, vinegar or lemon juice and perhaps some herbes de Provence. The anchoiade is served as a spread or as a dip for raw vegetables. Be sure to enjoy it with friends so you will all have anchoiade breath!

Something sweet

Les navettes de Provence are cookies in the shape of a small boat. According to legend, the navette was first baked in 1781 by Monsieur Aveyrous, a baker in Marseilles. He created it to commemorate the arrival by boat of the Saintes Maries to Provence. Often consumed during la Chandeleur (crêpe day on February 2), they can be enjoyed year round. The boutique Autrefois Sucré in Les Baux de Provence always displays a variety of navettes. They offer a free tasting so you can choose your favorite- orange water, anise, chocolate chip or perhaps the less traditional strawberry.

It is a fair guess that most visitors to Provence, and perhaps many locals, have never tasted the papaline d’Avignon. This pink, thistle-looking, chocolate covered confectionary is filled with Origan du Combat liqueur, made from 60 different plants and herbs. It was originally created to honor the popes of Avignon. This adults-only candy will tickle and surprise your tastebuds with one bite – which according to legend, is all that you are allowed to take.

Something spicy

Although technically a product of the Basque region, le piment d’espelette is the Provençal cook’s preferred seasoning to add spice and smokiness to grilled meats, soups and stews. It is formally recognized as a AOC product ( Appellation d’Origine Controlée). Only the pepper grown in the Espellette region can carry the name. You can find the piment d’espellette at markets and grocery stores throughout Provence. It is an easy souvenir to bring home for friends or for yourself.

Trying some – or all – of these “new” foods is an excellent way to learn more about the Provencal culture and will allow you to break your habitual meal routine.

Bon appétit!

By Martine Bertin-Peterson of Gout et Voyage, cultural and gourmet tours of Provence where you’ll make heart-warming memories and visit the most magical markets…

All rights reserved. This article  is the property of www.thegoodlifefrance.com may not be published, broadcast, rewritten (including translated) or redistributed without written permission.

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A classic French dish from Burgundy that’s simple and fast to make. But don’t let that ease of making it fool you into thinking it’s going to be anything other that utterly delicious! It’s very rich, surprisingly elegant though it’s origins are as a rustic, comforting country dish.

Chicken a la creme for 6 people

6 chicken breasts
One white onion
10 mushrooms
100g (40z) butter
1 litre (2.1 pints) crème fraiche
2 peeled garlic cloves
2 cups (240g/8 oz) of plain flour
200ml (6.5 fl oz) dry white wine
200ml (6.5 fl oz) chicken stock
200g (7 fl oz) thick cream
Salt/pepper

How to make chicken a la creme

Peel and cut the onions into quarters. Remove the stalks from the mushrooms, rinse under cold water and cut each one into 4 pieces. Crush the garlic cloves with the flat blade of a knife

In a hot pan add the butter and the chicken breasts (skin side down if you are keeping the skin). Season with salt and pepper. Cook each side for 7-8 minutes until golden brown. Remove the chicken. In the same pan add the mushrooms, onions and garlic, then add the flour and the dry white wine and stir together. Put the chicken back in the pan. Cook for around 5 minutes to let the wine reduce and the flour mix to become sticky

Add the chicken stock, and heavy cream. Let this start to thicken for 3-4 minutes and add the crème fraiche.

Continue cooking over a medium heat for 15-20 minutes until the sauce has thickened and the chicken is cooked through.

In France it’s typical to serve it with rice or roasted vegetables, or just with crusty French bread to mop up the delicious sauce!

More chicken dishes from France

Classic coq au vin

Poulet Gaston Gerard

Chicken with 40 cloves of garlic

Spring chicken with walnut and prune stuffing

The post Easy recipe for Chicken a la crème | Chicken in cream sauce appeared first on The Good Life France.

Cheese is a symbol of French gastronomy. A slice of cheese in France, isn’t just a slice of cheese – it’s also a slice of history, an icon of French civilisation. And it may seem that I’m over egging the pudding, or rather the cheese with such statements but I promise you, to the French cheese really is that important!

Some French cheeses have been around for a thousand years or more. Take Banon, a chestnut leaf wrapped goats’ cheese from Provence – it’s said it was the cause of death by gluttony of roman Emperor Antoine the Pious. Maroilles was made by monks in the village of Maroilles in the far north of France 1300 years ago, they used it to pay their taxes. And Cantal said to be one of the oldest cheeses of France which even the Roman Pliny the Elder wrote about.

More recently Camembert, apparently Napoleon Bonaparte’s favourite cheese, is said to have been ‘invented’ in 1791 by Marie Harel a farmer in Normandy who it is said was inspired by a priest who made cheese in Brie! Cheese has provenance in France, legends abound, and French cheese has peppered the tales of history throughout the centuries.

How to create a great French-style platter

Take your tastebuds on a trip to France and create a fabulous French style cheeseboard. It’s all about making it look as good as it tastes and mixing up the flavours. A piece of goats’ cheese, a creamy Camembert, a hard cheese and a blue cheese – it’s about balance.

Always serve the cheese before dessert. And let it ‘breathe’ before you serve it – leave it out in room temperature for about an hour.

Generally, you should include three to five cheeses on a board – a mix of hard, semi-hard, soft and semi-soft. They should be arranged from the mildest to the strongest. Take them out of the fridge around 30 minutes before serving so that they’re at the optimal temperature for eating.

And typically, extra flavours are added through a few fruits, nuts and vegetables. Crunchy piquant olives, for sweetness add slices of apple or pear, fig jam, a drizzle of honey, season berries, dried apricots, grapes and for texture add some nuts – walnuts are ideal with tangy cheese. Adding just a little bit of something different like this really does jazz up your cheeseboard. But not too many, you need to make it easy for people to get to the cheese, so put just a few on the board and some in pretty bowls close by for extras. Edible flowers, sprigs of herbs (which also smell good) and fauna, look wonderful on a cheese board, turning it from a plate of cheese to a work of art!

Cheese etiquette in France

Serve your cheese with bread, not crackers. Baguette torn into chunks is always good, but sourdough bread is also fine. Ideally you’ll have separate knives for each cheese – and especially for the soft cheeses.

There is a right way to cut cheese – and a wrong way. I was once at a big lunch with lots of French people and a few non-French. The non-French were offered the cheese board first. The cheeses are not cut in advance as that can make the cheese dry and lose flavour.

The non-French cut with gusto. The French were horrified. Entente-cordiale was almost lost. Cutting French cheese is an art – and it’s largely according to shape. Log shaped cheeses should be cut into slices. Square cheeses and round cheeses cut into triangle shapes. Rectangular cheese cut parallel to the rind. 

But some cheese have special etiquette. The non-French guests cut off the nose of the Brie – eek, that is the tastiest bit in the middle, ditto with Roquefort. It’s good manngers to cut along the side of the cheese, not take all the middle! If you’re not sure how to cut, no French person minds you asking, better to ask than to offend and pinch the best bit! In a restaurant, generally the cheese will be cut for you.

Take a small piece of cheese, small piece of bread (bite size) – it’s not a cheese sandwich or for spreading. Start with the mildest cheese and work up to the strongest.

Paired with gorgeous dinnerware, a pretty tablecloth and napkins for that art de vivre (the art of living well) style the French do so well, a cheese platter isn’t just a plate of cheese – it’s a visual feast and a taste of France!

French cheese dishes that are irresistible

I have no idea how many cheese dishes there are in France – thousands and thousands, and new dishes emerge every day. This is after all the land where at least 2 new cookery books a day are published. But there are some classics that are iconic and if you love cheese – you have to try them.

Gougères – little cheesy puff balls of delight and a classic snack or to to go with aperitifs

Croque Monsieur – toasted cheese sandwich but with French style, this recipe by Michelin Star Chef Michel Roux Jr is delicious!

Baked Camembert – unctuous, comforting, irresistible

Tartiflette – mountain food, robust and homely and utterly scrumptious…

Want more cheese?! Have a listen to our Welcome to cheeseland podcast

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Rich, robust and rustic, this beef Bourguignon recipe needs little time to prepare though it does need to be left to develop in the oven for a few hours to give it that deep and delicious depth of taste and fill the air with utterly mouth-watering aromas.

JACQUES’S BEEF BOURGUIGNON

 Serves 6–8

ACTIVE TIME: 25 minutes

COOKING TIME: About 3½ hours

INGREDIENTS

4–5 tbsp vegetable oil
3 lb. (1.5 kg) stewing beef, cut into 2-in. (5-cm) cubes
10½ oz. (300 g) smoked bacon, cut into lardons
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 bottle red wine (Chianti or Bordeaux)
3 tbsp tomato paste
2 cups (500 ml) beef stock
2 bay leaves
4 sprigs fresh thyme
1½ tbsp unsalted butter, divided
14 oz. (400 g) pearl onions, peeled (and halved, if large)
14 oz. (400 g) assorted mushrooms (button, girolle, chanterelle, etc.)
3 carrots, peeled and sliced thinly crosswise
2 tbsp all-purpose flour (optional)
Salt and freshly ground pepper

METHOD

Heat half the oil in a large Dutch oven (lidded cooking pot) and sear the beef cubes in batches over high heat, removing them as they brown and adding more oil as necessary. When all the meat has browned, place it all back in the pot. Add the bacon and onion, and cook for 3–4 minutes over medium heat. Stir in the garlic, wine, tomato paste, beef stock, bay leaves, and thyme and bring to a simmer, scraping the bottom of the pot to incorporate any meat juices sticking to it. Cover and let simmer for 15 minutes.

Preheat the oven to 300°F (150°C/Gas Mark 2). Place the covered pot in the oven and cook for 2½ hours.

Meanwhile, melt 1 tablespoon butter in a large skillet, add the pearl onions, and sauté over medium heat until browned. In a separate skillet, melt the remaining butter, add the mushrooms, and sauté over medium heat until browned. Set aside.

Remove the pot from the oven and add the sliced carrots, pearl onions, and mushrooms. Let simmer, partially covered, for 30 minutes, until the beef and vegetables are tender. Taste and adjust the seasoning, if necessary.

If you wish to thicken the sauce, place the flour in a bowl and whisk in about 1 tablespoon cold water using a fork until smooth. Gradually whisk in 3 tablespoons of the sauce from the pot, then pour this mixture into the pot and stir until the sauce slowly thickens.

KITCHEN NOTES: I like to serve this beef Bourguignon with boiled potatoes.

Extracted from My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion (Flammarion, 2022).

Photography © Christophe Roué 2022.

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Whenever you go to a French market, there’s usually a street food stall selling spit roasted chickens, little roasted potatoes and, if you’re lucky, braised ham. It’s a firm favourite with the French and it’s super easy to prepare at home with this scrumptious recipe.

Serves 4

Active time: 10 minutes
Cooking time: 3 hours 20 minutes
Storage: 4 days in the refrigerator

EQUIPMENT

Thin-bladed knife

INGREDIENTS

Braised ham

6½-lb. (3-kg) ham, preferably milk-fed
Coarse grey sea salt, as needed
Freshly ground pepper
Olive oil

Glaze

Scant ½ cup (5 oz./150 g) acacia honey
3 tbsp (1¾ oz./50 g) butter
2 tsp (10 ml) soy sauce

METHOD

Preparing the braised ham

Preheat the oven to 400°F (200°C/Gas Mark 6). Using the thin-bladed knife, score the ham skin in a criss-cross pattern, then pierce all over. Rub the outside with coarse grey sea salt, pressing it into the scored pattern. Season with pepper and place in a baking dish. Drizzle with a little olive oil and bake for 40 minutes, then cover with aluminium foil and continue to bake for 1 hour. Lower the oven temperature to 290°F (145°C/Gas Mark 1) and bake for an additional 1 hour.

Glazing the ham

Warm the honey, butter, and soy sauce in a saucepan until liquefied. Remove the ham from the oven and increase the oven temperature to 350°F (180°C/Gas Mark 4). When the oven reaches this temperature, brush the glaze over the ham and bake for 12 minutes. Repeat this process twice more until the ham is glossy and golden brown, and the meat comes away easily from the bone.

Extracted from Charcuterie: Pâtés, Terrines, Savory Pies – Recipes and Techniques From the Ferrandi School of Culinary Arts by Ferrandi Paris (Flammarion, 2023)
Photography credit © Rina Nurra

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A simple but elegant and scrumptious dessert dish that’s perfect any time of the year – fruity and sweet pears baked in puff pastry – absolutely delicious with a scoop of ice cream and a glass of red wine. From French food writer Héloïse Brion, this people pleasing dish is a winner!

Serves 4
ACTIVE TIME: 20–25 minutes
COOKING TIME: 25 minutes

Ingredients

2 ripe but firm pears
1 tsp lemon juice
2 tsp brown sugar
Ground cinnamon (optional)
3 tbsp jam, such as apricot, fig, or Mirabelle plum
1 sheet puff pastry, preferably all-butter
Granulated sugar (optional)

Method

Preheat the oven to 375°F (190°C/Gas Mark 5).

Wash the pears and cut them in half lengthwise. Brush the cut sides with a little lemon juice, then sprinkle with the brown sugar and a little ground cinnamon, if you wish.

Line a baking sheet with parchment paper and place the pears, cut side down, on it. Spoon a little jam onto the rounded side of each pear.

Roll out the puff pastry to a thickness of about ¼ in. (5 mm) and lay it over the pear halves. Using a sharp knife, cut the pastry around each half, so it is completely covered with a pastry shell. You can use the dough trimmings to cut out fun shapes, such as small branches and leaves, to decorate the shells. Brush the shapes with a little water and press them gently onto the pastry shells to attach them.

Cut 2 small slits in each pastry shell to let steam escape. Sprinkle them with cinnamon and granulated sugar, if you wish. Bake for 20–25 minutes, until the pastry is golden brown.

Let cool for 1–2 minutes, then carefully turn each pear half over. Serve warm or at room temperature

KITCHEN NOTES: The pears can be served with a scoop of ice cream, granola, or chocolate chips.

You can also make this recipe using other fruits, such as apples, peaches, or apricots—the choice is yours.

Extracted from the gorgeous book: My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion (Flammarion, 2022).
Photography © Christophe Roué 2022.

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