Gâteau roulé au moka

5 large eggs
5 Tbsp of hot water
1 cup of sugar, reserve 1 generous Tbsp.
2 tsp of vanilla
1 Tbsp lemon juice
1-1/4 cups of flour
1/4 cup of powdered almonds
1 tsp of baking powder

  • Preheat oven to 375°F.
  • Separate the eggs.
  • Beat egg yolks with the hot water and sugar (alternate) until foamy.
  • Add vanilla and lemon.
  • Beat egg white with 1 Tbsp of sugar until it form soft peaks.
  • Add the almonds and the baking powder to flour.
  • Gently mix the egg yolks, the flour and the egg white (alternate).
  • Prepare a roll cake pan 17 x 11 x 1 lined with wax paper.
  • Pour the mixture into it .
  • Cook for 10 to 11 minutes.
  • Unmold on a prepared towel.
  • Slightly wet the wax paper before removing it.
  • Immediately roll the cake with the towel and let cool until ready to fill.

Moka butter cream

1/2 lb of butter
3 egg yolks
5 Tbsp confectioner sugar
8 Tbsp of lukewarm instant coffee
chocolate to decorate
Apple sauce

  • Beat egg yolks one at a time and sugar (alternate) in the soften butter until creamy.
  • Slowly add instant coffee.

Assembling the cake

  • Unroll the cake and spread the apple sauce.
  • Also spread a little more than half the moka mixture and keep the remaining to decorate the outside.
  • Add some melted chocolate to make the butter cream darker.
  • Roll.
  • Cut each end of the cake and spread the remaining butter cream all around the roll.

Gâteau Mexicain

For one 8″ cake serving 8 persons.

1 coffee-flavored genoise

1/3 cup of sugar
3 large eggs (1/2 cup)
1-1/2 Tbsp of butter
1/2 generous cup of flour
1 tsp of vanilla sugar
1/2 tsp of coffee extract 
2 generous cups of Chantilly cream (300g)
2/3 cup hazelnuts, whole (100g)
1 cup of syrup, coffee‑flavored   
1 cup generous cup of coffee‑flavored pastry cream


  • Preheat the oven to 350°F
  • Place eggs and sugar in a bowl and over a pot of boiling water.
  • Beat for 1 minute.
  • Beat in the mixer at high speed for 2 minutes then for 5 minutes at low speed.
  • Clarify the butter.
  • Mix flour and vanilla sugar and fold it in the egg mixture.
  • Add coffee extract.
  • Fold in the warm butter.
  • Stop mixing as soon as everything is blended.
  • Bake right away for 30 minutes in a buttered and floured pan
  • Let cool for 10 minutes and turn out into a rack.

Syrup – one cup 

  • Place 2/3 cup of water and 1/2 cup of sugar in a saucepan.
  • Bring to a boil.
  • Cool and add flavorings (3 Tbsp of alcohol or 3 Tbsp of water with 3/4 tsp of coffee extract)

Chantilly – two cups

1 cup heavy cream whipped with 3/4 tsp of vanilla sugar.

Pastry cream

  • Place 2 cups of milk with half a vanilla bean split in a saucepan and bring to a boil.
  • Beat 2/3 cup of sugar and 6 egg yolks together until it forms a ribbon.
  • Gently stir in 4 Tbsp of flour.
  • Strain the vanilla bean from hot milk and, slowly at first, add to the egg mixture.
  • Pour the whole thing back into the saucepan and bring to a boil stirring constantly.
  • Cook for 1 minute.
  • Cool in a bowl with a lump of butter brushed on the surface to keep a skin from forming.

Assembling the cake

  • Prepare the génoise a day ahead, adding the coffee extract just before adding the flour.
  • Whip the Chantilly cream and reserve 1 cup for decorating the cake.
  • Refrigerate.
  • In the oven, roast the hazelnut and when browned, set aside 20 for decorating.
  • Chop or pound the rest.
  • Cut the genoise in 3 equal parts.
  • Place one layer on a cardboard disk and brush it with the syrup.
  • Add 1/2 cup of Chantilly cream to the coffee pastry cream, then add the chopped nuts.
  • Cover the first layer completely with half of this cream using a spatula.
  • Place a second layer on top, brush with syrup and cover with the remaining cream.
  • Place the third layer of cake on top and cover the whole cake with the refrigerated Chantilly.
  • Refrigerate for 1 hour.

Gâteau aux pommes

From Yves Parent.

4 lbs of Macintosh apples
1 Tbsp of granulated sugar
1 Tbsp of cinnamon
1 tsp of unsalted butter

  • Preheat oven to 450°F
  • Grease the mold all around with the melted butter.
  • Peel and slice the apples.
  • Build several layers of thin slices and sprinkle some sugar and cinnamon between the layers.
  • Cook in the preheated oven for about 35 minutes.
  • Unmold on a serving platter.
  • This dish can be served hot or cold and topped with crème fraîche (optional).

Crème fraîche

1/2 cup of sour cream
1/4 cup of light cream

  • In a measuring cup, mix the sour cream and the light cream well.
  • Leave it at room temperature for about six hours or overnight.
  • Refrigerate.

Gâteau au chocolat

6 eggs
8 oz. of chocolate
1 cup of sugar
7 oz. of unsalted butter (14 Tbsp)
3/4 cup of powdered almonds
1/2 tsp of baking soda
3 Tbsp of cornstarch

  • Butter a 9 inch mold and sprinkle with sugar.
  • Preheat oven at 400°F.
  • Soften butter at room temperature.
  • Mix all dry ingredients (almonds, baking soda, corn starch).
  • Separate the eggs.
  • Beat egg yolks with sugar until it forms the ruban.
  • Melt chocolate with 2 Tbsp of water in a double boiler and add to the egg yolks.
  • Add the dry ingredients.
  • Add the softened butter.
  • Beat the egg whites to the soft peak stage (with a pinch of salt)
  • Fold gently in the chocolate mixture.
  • Fill 3/4 of the mold and cook at 375°F for 25 to 30 minutes.
  • This cake must cook quickly to keep the center moist.  Leave in the mold for a while.
  • Unmold and cool completely before glazing.


6 oz of chocolate
3/4 cup of whipping cream

  • On a small pan melt the chocolate in the cream and bring to a boil.
  • Let cool to lukewarm before using.

Glace royale

1/2 cup of confectioner sugar
1/3 of a egg white
drops of lemon

  • Combine the sugar, egg white and lemon juice in a small bowl.
  • Work the mixture with a wooden spoon until smooth and creamy enough to form a ribbon.
  • The cake is first glazed with chocolate then decorated with the glace royale (icing) while the glazing is still soft.
  • Place some icing in a paper cornet.
  • Cut the tip and draw lines on the surface of the glaze.
  • Stoke the lines with the blade of a knife.

Clafoutis de prunes

Serves 6 to 8.  Requires a round cake mold 8″ in diameter, 1-1/2″ deep or a baking dish about the same size.

6 oz pitted prunes
1 cup of water
1/4 cup of sugar
1 Tbsp of rum
1 stick of butter
3 eggs
3/4 cup of sugar
1/3 cup of flour
1/3 cup of cornstarch
1 small teaspoon of baking powder

  • Combine prunes, water and sugar in a saucepan.
  • Bring to a boil and cook for 2 minutes.
  • Turn off the heat.
  • Add the rum, cover and cool completely.
  • Drain and reserve the liquid.
  • Quarter the prunes.
  • Cream the butter (smear with the heel of hand until very smooth).
  • Beat the eggs for one minute in the electric mixer then dribble in the sugar and continue beating until pale yellow.
  • At low speed, beat in the butter a tablespoon at a time.
  • Don’t worry if the mixture looks curdled.
  • Sift the flour, cornstarch and baking powder together.
  • At low speed, beat the dry ingredients into the batter.
  • Fold the prunes into the batter with a rubber spatula.
  • Butter the mold and pour the batter into it.
  • Tap on the counter to level the mixture.
  • Bake on the middle rack of the oven for 45-60 minutes at 350°F.
  • The top of the cake should be gold and the sides should pull away from the pan.
  • Cook the reserved prune liquid until it thickens to a syrup.
  • When the cake is baked and unmolded, brush the syrup over the cake.

Clafoutis aux poires

A Patricia Wells recipe.  Try to purchase your pears a few days before you decide to do this recipe, so that they will have a chance to ripen.  Serves 10 to 12.

1/2 cup of pear eau-de-vie or brandy
6 ripe pears – but not soft
6 large eggs
1/2 cup of sugar
3/4 cup of unbleached all purpose flour
1/2 cup of heavy cream
1 Tbsp of vanilla extract
a pinch of salt
confectioner’s sugar

  • Pour the pear brandy into a shallow bowl large enough to hold the pears when cut.
  • Peel and core each pear, then cut each into 16 even slices.
  • As they are cut, place the pear slices into the bowl and gently stir to coat the slices with the brandy.
  • When all the pears are cut stir again, cover and let marinate for 1 hour.
  • Turn the pears from time to time, so they do not darken.
  • Preheat the oven to 400°F.
  • Butter and sugar a 10-1/2 inch porcelain baking dish.
  • Combine the eggs, sugar and vanilla in the bowl of an electric mixer and beat until frothy.
  • Slowly add in the flour, cream and salt.
  • Drain the pears and add the marinade liquid to the batter. Mix until well blended.
  • Arrange the pear slices in a spiral in the prepared baking dish.
  • Pour the batter over the pears.
  • Place the baking dish in the center of the oven and bake until the top is golden, about 25 minutes.
  • Remove from the oven and cool.
  • Sprinkle on confectioners’ sugar and serve warm or at room temperature.

Bûche de Nöel

6 large eggs
1 cup, minus 2 Tbsp of sugar
2 tsp of vanilla
1/2 cup of all purpose flour and 1/2 cup of cake flour
2 cups of apple sauce

  • Preheat oven to 350°F
  • Place eggs, sugar and vanilla in a mixing bowl over a pot of boiling water.
  • Beat for 1 minute.
  • Beat in the mixer at high speed for 7 minutes.
  • Place both flour in a sifter.
  • Fold, 1/3 the amount at a time, in the egg mixture.
  • Stop mixing as soon as all the flour is blended.
  • Prepare a roll cake pan 17 x 11 x 1 lined with wax paper.
  • Pour the mixture into it.
  • Cook for 10 to 11 minutes on upper third part of the oven.
  • Unmold on a prepared towel (sprinkled with confectioners sugar).
  • Slightly wet the wax paper before removing it.
  • Immediately roll the cake with the towel and let cool until ready to fill.

Crème patissière

3 Tbsp of flour and 3 Tbsp of cornstarch
2/3 cup of sugar
4 large egg yolks
1 cup of milk
1 Tbsp of Grand Marnier

  • Mix flour, cornstarch and sugar in a mixing bowl.
  • In a small bowl beat the egg yolks slightly with a fork.
  • In a saucepan bring the milk to a boil.
  • Pour some of it in the flour bowl and mix until smooth.
  • Add the egg yolks and blend well. Then, add the rest of the milk.
  • Cook, stirring continuously, until thick. Add liqueur.

Chocolate buttercream

¼ lb of butter, soften
2 egg yolks
2 Tbsp confectioners sugar
2 oz. of chocolate, melted

  • Beat egg yolks one at a time and sugar (alternate) in the soften butter until creamy.
  • Slowly add melted chocolate.

Assembling the bûche

  • Unroll the génoise and spread the crème patissière.
  • Also spread the apple sauce.
  • Roll the génoise.
  • Decorate with the chocolate buttercream.


3 egg whites
Syrup: 1-1/3 cups of sugar and 1/3 cup of water boiled to soft ball stage (238°F)

  • Beat egg whites at moderate speed and incorporate the syrup in a small stream.
  • Pipe on a cookie sheet and cook at 200°F for 1 hour.

Baba au Rhum

4 Tbsp butter
1 package of yeast dissolved in 3 Tbsp warm water in a large mixing bowl
2 Tbsp of granulated sugar
2 large eggs
1 1/2 cups all purpose flour

  • Melt the butter and let cool to tepid.
  • Add the sugar to the dissolved yeast and break the eggs in. Blend well.
  • Beat in the flour and add the tepid butter.
  • Knead the dough by lifting it, slapping it and pulling it vigorously against the side of the bowl (add more flour if the dough is too sticky ‑ add beaten egg if too firm).
  • Dough will stick to your hand for about one minute of kneading.
  • Finish the kneading on the table.
  • When you can roll it out a foot in length and twist it without breaking it, the kneading is done.
  • Form the dough into a ball and place in a mixing bowl.
  • With scissors cut a 2 inch cross one inch deep on top of the dough.
  • Sprinkle with flour and let rise for 1-1/2 to 2 hours or double in bulk.
  • Butter a round mold.
  • Spread the dough evenly by pressing lightly.
  • Let rise until 1/4 inch over the rim.
  • Bake in middle of oven at 375°F for about 15 to 20 minutes.

The sugar syrup

Both baba and syrup should be lukewarm. 

1 cup of water + 1 cup of orange juice
 zest of orange and lemon.
1 cup of granulated sugar
1/2 cup of dark rum

  • Bring 1 cup of water to the boil with the sugar until clear and limpid.
  • Remove from the heat and add second cup of orange juice and rum.
  • Arrange the baba in a dish just slightly larger than the baba.
  • Prick top and side with sharp‑pronged fork at 3/4 inch intervals.
  • Pour the lukewarm syrup over the baba and keep basting it for 1/2  hour.
  • Drain on a rack before decorating.


1/2 cup of apricot jam
1 Tbsp sugar
2 Tbsp of rum
Cherries, almonds, pineapples

  • Force the apricot jam through a sieve then boil with the sugar.
  • Sprinkle more rum over baba and paint with apricot glaze.
  • Decorate.

Marquise Alice

Chill an 8 inch layer pan.

2 envelopes of gelatine softened in 1/4 cup of water
Crème anglaise
1 1/2 cup of milk & 1 tsp of vanilla
4 egg yolks
3 Tbsp of sugar


2-1/2 cups of whipping cream
1/3 cup of praline
5 or 6 lady fingers
4 Tbsp of kirsch


1/4 cup of currant jelly

  • Warm the milk in a small pan and add the vanilla.
  • Put the egg yolks and sugar in a bowl and mix until lemon colored.
  • Add the milk gradually while mixing well.
  • Pour back into the pan and cook gently, stirring all the time until the crème anglaise coats the spoon.
  • Remove from the heat.
  • Add the gelatine and strain into a clean bowl.
  • Leave until cool enough that it is ready to set.
  • Beat half the cream lightly and fold in the crème anglaise along with the praline.
  • Pour half of this mixture in the chilled layer pan and put a layer of lady fingers, dipped in kirsch, on top.
  • Avoid putting them to close to the side of the pan.
  • Cover with the remaining mixture and put the pan in the refrigerator to set for at least two hours or overnight.
  • To unmold, quickly dip the pan in hot water and turn into a serving dish.
  • Beat the remaining cream until it forms soft peaks and spread over the top and sides of the custard.
  • Keep a cup of the whipped cream for the decoration.
  • Beat it until stiff and keep it in the refrigerator, set in a pastry bag fitted with a small rosette tube.
  • Boil the currant jelly and, with a small pastry fitted with a plain tube, draw parallel lines on top of the custard.
  • With the back of a knife, draw across the lines in alternate directions.
  • Finish the decoration with the reserved whipped cream.

Charlotte Montreuil

The name for this dessert comes from the peaches of Montreuil, a Parisian orchard with a great reputation.  To serve 6 (use a 6 inch charlotte mold or soufflé dish).

1 pkg of sponge fingers or lady fingers
1 envelope of gelatine
1-1/4 cups of milk
3 egg yolks
2 Tbsp of sugar
1 tsp of vanilla
2/3 cup of peach purée
2 tsp of maraschino or other liqueur
1 cup of whipping cream
1 peach thinly sliced

To finish:

A few peach slices
1/2 cup of heavy cream

  • Cut off 1/2 inch from one end of the sponge fingers.
  • Line the mold with the sugared side of the fingers against the mold and the cut end on the base.
  • Soak the gelatine in 1/4 cup of cold water.
  • Warm the milk in a small saucepan.
  • Put the egg yolks, sugar and vanilla extract in a bowl of a mixer and beat until thick and pale yellow.
  • Pour on the milk, mix well and return to a clean saucepan.
  • Stir over a gentle heat, without boiling, until the custard thickens.
  • This is an english cream – a base for most bavarois and charlottes.
  • Stir the gelatine in the custard, strain into a clean bowl and add the peach purée.
  • Cool, stirring occasionally.
  • When the custard is almost set, fold in the lightly whipped cream.
  • Put half the mixture in the prepared charlotte and let set in refrigerator.
  • Cover this layer with the thinly sliced peaches and then pour the remaining custard.
  • Allow to set overnight.
  • To unmold set the charlotte pan in hot water for a few seconds.
  • Whisk the ½ cup of cream until stiff, place in a pastry bag with a small rosette tube and pipe cream around the edges.
  • Set the peach slices on top.