Vol-au-vents 

Vol-au-vents are small hollow cases of puff pastry with either sweet or savoury fillings. 

 

Vol-au-vents with crème patissière and fresh raspberries.

Mille-feuilles (Napoleons)

This a a French patisserie classic made up of layers of  buttery puff pastry and crème patissière. 

Assembly#1 Raspberry mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.

Assembly#2 Classic mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.

Quenelles 



Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling  is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles. 

Adapted from 
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.

Petits gâteaux-Mont Blanc aux marrons 

Mont blanc chestnut cakes 

It is a dessert of puréed, sweetened chestnut cream over a meringue.The name comes from Mont Blanc, as it resembles the famous snow-capped mountain.

 

Petits Gâteaux-Macarons

Macarons are sweet meringue-based confection made mainly with eggs, icing sugar, granulated sugar and ground almond.

Pipérade
A spicy tomato-pepper side dish

Piperade is a spicy tomato-pepper side dish from the Basque region of France.
I used it as a garnish to my grilled fish. 
It is a simple sauté put together with red,yellow and green peppers, onions,tomatoes,ham, and a spicy paprika known as piment d’Espelette.

La tarte au citron meringuée

Lemon curd tarte topped with meringue.