Ingredients: 2 c whole milk 2 c heavy cream 8 large egg yolks 3/4 c granulated sugar, divided 1 c Clement Faugier Chestnut Spread Directions:  Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes. … More Chestnut Crème Brûlée with Clement Faugier Chestnut Spread

Ingredients: 1 c powdered sugar 1 c almond flour 2 medium egg whites small pinch of salt 1/4 c fine sugar Favols Strawberry Marshmallow Jam Special Equipment: piping bag, silicon macaron mat Directions: Preheat oven to 300°F. Sieve the powdered sugar and almond flour into a large mixing bowl, discarding any lumps. Mix together. In … More Macarons with Favols Strawberry Marshmallow Jam

Ingredients: 2 T unsalted butter, chopped into pieces, plus more for greasing 14 oz can coconut milk 5 1/2 c whole milk, plus extra if needed 1 c pudding rice or other short-grain rice 1/4 c unrefined granulated sugar 3 cardamom pods, crushed with the side of a knife 3 short strips lemon zest pinch … More Coconut Rice Pudding with Cardamom and Griottines Morello Cherries

  Ingredients: 3/4 c all-purpose flour 1/2 tsp baking powder 1/8 tsp kosher salt 2 large eggs 1/3 c sugar 2 T L’Abeille Occitane Orange Blossom Honey 2 tsp vanilla extract 1/2 tsp finely grated orange zest 5 T unsalted butter, melted and cooled, plus more for molds Special Equipment: one 16-cookie madeleine pan with … More Orange Blossom Honey Madeleines with L’Abeille Occitane Honey

Ingredients: 1 T plus 2 tsp cocoa powder 3 T spelt flour (or white) 1/8 tsp salt 2 tsp sugar or evaporated cane juice 1/4 baking powder pinch of uncut stevia (or 1 more T sugar) 2-3 tsp Leblanc Hazelnut Oil 3 T almond milk 1/2 tsp pure vanilla extract Directions: Combine dry ingredients and … More Chocolate Mug Cake with Leblanc Hazelnut Oil

Ingredients: 4 (1/2″-3/4″ thick slices brioche bread 1/4 L’Epicurien Chocolate & Hazelnut Spread 1/4 c L’Epicurien Raspberry Seedless Jam 2 large eggs 1/3 c all-purpose flour 1/3 c whole milk 2 T water canola oil, for frying 3/4 c granulated sugar, for topping 1/2 tsp ground cinnamon, for topping Directions: Slice the brioche and remove … More Stuffed Brioche Sandwiches with L’Epicurien

Ingredients: 1 16.5oz roll refrigerated cookie dough 1/4 c all-purpose flour 1 1/3 c toffee bits 1/2 c L’Epicurien Salted Butter Caramel Spread Directions: Preheat oven to 350°F. Line 8-inch pan with parchment paper, or grease well. In a large bowl, break apart cookie dough. Add flour and 1 cup toffee bits. Mix until well … More Salted Caramel Blondies with L’Epicurien

For the cake: 2 1/2 c all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground clove 1 large eggs 1 c sugar 1 1/4 c vegetable oil 1 c Bernard Michaud Traditional Liquid Honey 3/4 c lukewarm coffee (brewed, or instant … More Honey Cake with Bernard Michaud Traditional Liquid Honey