Pistachios Macarons

A little French elegance, one shell at a time. This pure pistachio macaron pairs a delicate almond shell with a silky pistachio ganache, made the traditional way with Italian meringue for the perfe...

Le Fraisier

Almond Joconde sponge, vanilla diplomat cream, a strawberry compote insert, and 500 g of the best fresh strawberries you can find. One of the most iconic cakes in French pastry, and one of the ...

Chocolate & Caramel Tart

4 layers of pure indulgence: a crisp hazelnut sablée, a smooth flowing caramel, a deep dark chocolate ganache, and a light chocolate crème diplomate. The tart that everyone asks for by name. Prep...

Laurence's Classic Chocolate Cake & Molten Chocolate Fondant

Laurence's Classic Chocolate Cake & Molten Chocolate Fondant Looking for the ultimate crowd-pleasing chocolate dessert? This beloved family recipe has been delighting friends and family for ove...

Chef Guillaume Nimersken Chouquettes - Cream-filled Sugar Puffs

Chef Guillaume Nimeskern brings a joyful, generous spirit to French pastry, blending refined technique with an approachable, hands-on style that invites everyone to experience the pleasure of creat...

Chocolate hazelnut molten center cookies

The Ultimate Chocolate Hazelnut Lava Cookie Indulge in a warm, buttery cookie with a golden-brown crunch that gives way to a rich, molten chocolate hazelnut center. Each bite is perfectly balanced ...

Savoy Cake - Classic French Alpine Sponge Cake

A light and airy Savoy cake, perfect for January. Butter-free, delicately scented with lemon zest, and inspired by the Alpine traditions of Haute-Savoie, this classic French sponge is ideal with co...

Galette des Rois (French King Cake with Frangipane)

A classic galette des rois made with flaky all butter puff pastry and a rich frangipane filling. This step by step recipe explains the difference between almond cream and frangipane, includes preci...

Homemade Chocolate Hazelnut Spread

A silky, nutty chocolate spread made with roasted hazelnuts and milk chocolate — all in 15 minutes. No palm oil, no additives, just flavor and texture that rival store-bought brands. Perfect on crê...

The French Vanilla Madeleines by Chef Renaud Lacipière

This Madeleine recipe was shared by Chef Renaud Lacipière during one of the very first online classes of Pâtisserie Mon Amour, where a small group of lucky participants learned directly from him. I...