This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour. While doing recipe research, I discovered versions that used day old bread or even cous-cous for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh …
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Clafoutis is a very traditional French dessert from the area of the Limousin. It is traditionally made with unpitted black cherries but it is also a great way to make use of summer berries, cherries and stone fruits. The finished cake has a very dense, custard-y consistency almost like a fallen pancake. This recipe makes …
Clafoutis with summer berries Read More »
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This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin, a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou. Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that …
Gateau au fromage blanc de chevre Read More »
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The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8
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Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well). I learned the recipe during a very short stage I worked at a well …
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This unusual dessert can be found in pastry shops in the city of Nice and throughout the Cote d’Azur. Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions
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This “grandmother” style baked rice pudding is perhaps the most popular dessert we serve at Le Pichet and Cafe Presse. It is an extremely versatile recipe, in that is can be served with fresh fruit in season and with dried fruit compotes in the winter. It is currently on the menu at Cafe Presse (winter …
Gâteau de riz Grand-mère Read More »
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This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche. Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2 …
Almond Breakfast Cafe Read More »
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