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10 french foods

that are easier to make

than you think

from the author of Mon Petit Four

Beeta Hashempour
About the Author
Beeta Hashempour is a food writer, food
photographer, and recipe developer. Prior to
working on the French food blog Mon Petit
Four, Beeta worked in the fashion industry as
a digital content creator. Today, Beeta enjoys
sharing recipes inspired by French cuisine and
pastry, and makes frequent visits to France.

table of contents

Omelet aux Fines Herbes..……….…………..4

Soupe à l’Oignon..………………..……………7

Coq au Vin…………………….…………..……8

Entrecôte Bordelaise………….…………..….11

Sole Meunière………………….……………..12

Brie en Croute……………….………………..15


Gâteau Mille Crêpes…….……………………18

Madeleines au Miel et à l’Orange…………..21

Tarte aux Pommes……………………………22

© 2017. All Rights Reserved. 3

Omelet aux Fines Herbes
Omelette with Fresh Herbs
A classic French omelette made with fresh herbs, sun-dried tomato,
and creamy goat cheese.
serves 1
1 egg
1 tbsp milk
1 tbsp chopped chives
1 tbsp chopped basil
1/2 tbsp chopped tarragon
pinch of sea salt
pinch of ground pepper
olive oil for the pan
1 tbsp goat cheese, crumbled
1 sun-dried tomato, sliced thinly and oil drained

1. To a small bowl, add the milk, egg, salt, and pepper. Give it a whisk just
until you've got several small bubbles forming (avoid mixing too much and
creating large bubbles). Add half of the fresh herbs and give it a gentle stir
to combine.
2. Add 1 tbsp of olive oil to a small, 6-inch pan. Warm the oil over medium
heat and give it a swirl around the pan so that it coats the entire bottom of
the pan and a little bit along the sides of the pan.
3. Pour the egg mixture into the center of the pan. Now swirl the pan around
so that the egg batter goes to the edges of the pan. Use a rubber spatula to
gently push extra egg batter to the edges of the pan, taking care not to
scrape the pan but rather gently nudge the batter to spread out.
4. Once the egg batter looks like it's set on the bottom and is starting to
bubble up a bit, lift the pan up and tilt it to one side to slide the egg onto an
awaiting (large) spatula. Use the spatula to flip the egg onto its other side
into the pan. Move the pan back over to the heat onto low heat.
5. Add the crumbled goat cheese and sun-dried tomato slices onto the
center of the omelette, like you would for a burrito. Use your rubber spatula
to gently fold one side of the omelette over, then fold the omelette one more
time over itself. You're essentially folding the omelette into thirds, like a letter.
Serve immediately, garnished with the remaining fresh herbs.

Soupe à l’Oignon
French Onion Soup
A bistro classic, this French onion soup is full of gorgeous,
caramelized onion flavor and topped with croutons covered in melted
serves 4
2 1/2 onions, thinly sliced
1 1/2 tbsp unsalted butter
1 tbsp oil
1/2 tsp salt
1/8 tsp sugar
1 1/2 tbsp all-purpose flour
4 cups low-sodium beef broth
ground pepper and salt to taste
crusty bread for the croutons
4 oz. gruyere cheese, shredded for the top

1. Melt butter with oil over low heat in a dutch oven or large pot. Add the
onion slices into the pot and cover for 15 minutes.
2. Slice your bread into 1/2 inch slices and toast them. Then, use a serrated
knife to cut the bread into small chunks. Set aside.
3. Raise the heat slightly and stir in the 1/2 tsp of salt and 1/8 tsp of sugar.
Cook, uncovered, for another 30 to 40 minutes until onions have
caramelized, stirring occasionally throughout the duration. Note: do not
rush this step as it is essential for developing the onion flavor.
4. Sprinkle flour into the pot, stir, and cook for another 3 minutes. Slowly
stream the beef broth into the pot, stirring as your pour. Season with a pinch
of salt and pepper, to your taste. Just don't make the soup too salty if you're
using a salty cheese like gruyere. Cook for another 20 minutes. Preheat
your oven to 325°F.
5. Once the soup is ready, divide the soup among 4 oven-safe bowls. Stir in
a couple tablespoons of grated cheese and 4 or 5 croutons into each bowl.
Then top each bowl with more croutons and a handful of grated cheese.
Bake until cheese completely melts.

Coq au Vin
Chicken Cooked in Wine
Chicken is cooked in a medley of wine, broth, and French herbs
with seasonal vegetables.
serves 4
4-5 chicken thighs, with skin on 2 tbsp unsalted butter, divided
4 oz. diced pancetta 1 1/2 tbsp all-purpose flour
salt & pepper for seasoning 1 tbsp olive oil
1/2 lb. carrots, cut 1” thick 1/2 lb. frozen pearl onions
1 onion, diced 1/2 lb. mushrooms, thickly sliced
1 large garlic clove, minced
1/4 cup brandy
1 1/2 cups dry red wine
1 cup chicken stock
1 large bunch of thyme sprigs (8 to 10 sprigs)

1. Preheat the oven to 250°F. Add the pancetta to the dutch oven over
medium heat. Cook the pancetta until it’s crispy. Use a slotted spoon to
remove the pancetta, but none of its grease. Transfer the pancetta to a large
plate. Meanwhile, pat dry the chicken thighs, then season both sides with a
good pinch of salt and a sprinkle of pepper. Use cooking tongs to place the
chicken thighs into the dutch oven. Brown the thighs on both sides - about 4
to 5 minutes. Use the tongs to remove the thighs and transfer them to the
plate with the pancetta.
2. Add the diced onions, carrots, a good pinch of salt and a dash of pepper
to the dutch oven and cook until the onions have slightly browned - about 6
to 8 minutes. Add the garlic and cook for another minute before adding the
brandy, pancetta, chicken, and any of the juices collected on the plate of
chicken. Pour in the chicken stock, wine, and sprigs of thyme, giving it all a
big stir.
3. Put the lid on the dutch oven and transfer from the stove to the oven.
Cook for approximately 35 minutes in the oven, until the chicken is no longer
pink. Then, remove from the oven and place the pot on the stove.
Temporarily leave it as is with the lid on. In a small bowl, use a spoon to
mash 1 tbsp of the butter with the flour. Add this to the stew, along with the
pearl onions.
4. In a medium skillet, sauté the sliced mushrooms in the remaining
tablespoon of butter until the mushrooms are browned. Add the mushrooms
to the stew. Cook everything together for another 15 minutes to meld all the
flavors, then serve with French bread or potatoes.
Entrecôte Bordelaise
Steak with Red Wine Sauce
Tender rib-eye steak seared to perfection and topped with a simple
red wine sauce that’s simply irresistible.

serves 2
2 small rib-eye steaks
salt and pepper
3 tbsp unsalted butter
1 shallot, finely chopped
3 tbsp red wine
1/3 cup + 1 tbsp beef stock
fresh parsley, chopped (to garnish)

1. Generously season the steaks with salt on both sides. Season both sides
with a pinch of pepper as well.
2. Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of
butter to the pan. Reduce the heat to medium-high. Once the butter has
melted, add the steaks into the pan. Brown the steaks for 3 minutes on
each side, or until cooked as desired. (3 minutes = a medium steak)
3. Remove the steaks from the pan. Add the chopped shallots to the pan
and sauté for about a minute. Add the wine, and use a wooden spoon to
scrape up the steak bits and juices from the bottom of the pan.
4. Reduce the heat to just medium, and add the beef stock. Cook until the
liquid has reduced to half. Stir in the remaining butter until it's melted.
5. To serve, slice the steaks at an angle, then pour the sauce over the steak
slices. Garnish with fresh parsley and serve with your choice of side (french
fries, mashed potatoes, veggies, etc.).

Sole Meunière
Pan-Fried Dover Sole
Fresh dover sole fish pan-fried in a lemon-butter sauce.
serves 2

2 fillets of dover sole
pinch of salt and pepper
4 tbsp milk
4 tbsp all-purpose flour
4 tbsp unsalted butter, divided
juice of 1 lemon
parsley, to garnish


1. Rinse fish under cold water, then pat dry. Sprinkle with a pinch of salt and
2. Pour the milk into a large, shallow bowl. Pour the flour onto a large dinner
plate. Dip both sides of the fish fillets in the milk, then transfer to the flour.
Rub flour into both sides of the fish. Shake off excess flour.
3. Melt 1 1/2 tablespoons of the butter in a pan over medium high heat.
Cook the fish on the first side for 2 1/2 minutes. Then flip over and cook for
another 1 1/2 minutes.
4. Remove the fish from the pan. Pour out the butter and rinse the pan
under water. Add the remaining 2 1/2 tablespoons of butter and melt over
medium heat. Then add the lemon juice and give the pan a swirl. Remove
the pan from the heat.
5. Pour the lemon-butter sauce over the fish and garnish with parsley (and
lemon wedges, if desired).

Brie en Croute
Baked Brie in Puff Pastry
This party favorite is made with creamy brie, golden puff pastry,
and sweet fruit preserves poured on top.

serves 4-6


1 sheet of puff pastry

1 wheel of creamy brie
preserves, your choice (suggested: berry or fig)
1 egg, beaten for egg wash

1. Preheat the oven to 400°F. Unfold your sheet of puff pastry and use a
roller to slightly smooth out the indentations.
2. Place your wheel of brie (with the rind on) in the center of the dough.
Gather the sides of the puff pastry and bring them in toward each other,
bunching the flaps over the top of the brie. The brie should be enveloped
inside the puff pastry. Pinch the seams together.
3. Brush the puff pastry with your beaten egg and bake on a sheet covered
with parchment paper for 15 to 20 minutes, or until the puff pastry is looking
golden and crisp throughout.
4. Once the baked brie is out of the oven, top the center of the brie en
croute with a big dollop or two of your favorite preserves.

Pastry puffs filled with ice cream and covered in warm chocolate.

serves 8

1/2 cup water
1/4 cup unsalted butter
1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup all-purpose flour
2 eggs
2 oz. dark or semi-sweet chocolate
3 tbsp heavy cream
vanilla ice cream, for filling

1. Preheat the oven to 425°F. Line a baking sheet with a sheet of
parchment paper or a silicone mat.
2. In a small saucepan over medium heat, warm the water, unsalted butter,
granulated sugar, and salt. Warm until the butter has melted.
3. Remove the saucepan from the heat and stir in the all-purpose flour.
Once the flour has been mixed in, move the saucepan back over to the
heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and
doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes).
4. Turn off the heat and move the saucepan onto your counter. Add in your
eggs, one at a time, mixing them into the dough well before adding the
next egg. It may seem a bit difficult to mix the egg into the dough, but after
several seconds of vigorous beating, they'll be mixed in well.
5. Fill a pastry big with a 1 inch opening with the pastry dough. Pipe round
1 1/2" mounds onto the baking sheet, leaving at least an inch of space
between each other.
6. Bake the pastry for 10 minutes at 425°F, then without opening the oven
door, reduce the oven temperature to 375°F. Continue to bake the pastry
for another 25 to 30 minutes, until the pastry puffs are golden.
7. Transfer the pastry puffs to a cooling rack to cool completely. Once cool,
take a serrated knife and make horizontal cuts through each puff to split
each puff into two halves (top and bottom).
8. To create the ganache, warm the heavy cream in a small bowl in the
microwave for approximately 10 to 15 seconds, until steaming. Add in the
chocolate and stir until it's melted and smooth.
9. Place a couple of mini scoops of ice cream over each pastry puff's
bottom half, then cover with the top half. Pour ganache over profiteroles.
Gâteau Mille Crêpes
Crepe Cake with Salted Caramel Cream
Several crepes stacked on each other with salted caramel cream
nestled between.
serves 4-6
for the crepes for the salted caramel cream
2 eggs 1 cup heavy whipping cream
2 1/2 tbsp granulated sugar 2 tbsp powdered sugar
2 tbsp water 1/4 cup salted caramel
1/2 cup milk strawberries for garnishing on top
1/4 cup unsalted butter, melted powdered sugar for sprinkling on top
1/2 tsp vanilla
1/8 tsp of salt
1/2 cup all-purpose flour

1. To create the crepe batter, add all of the crepe batter ingredients (except
the flour) into a blender. Pulse until combined. Gradually add the flour into
the blender, one tablespoon at a time, giving the batter a quick pulse after
each addition. Refrigerate the crepe batter (in the blender) for 1 hour.
2. Give the crepe batter a quick pulse after taking it out of the fridge. Then,
warm a 6-inch skillet over medium-low heat. To the skillet, add about a
tablespoon of crepe batter; immediately move the pan from side to side to
spread the crepe batter across the bottom of the skillet. Once the edges
begin to golden, gently lift the crepe (nudging it along the edges) using a
spatula, and flip over to cook for another 10 to 15 seconds. Transfer the
crepe to a plate or wire cooling rack to cool.
3. While the crepes cool, create the cream filling. Whisk whipping cream on
high speed until indentations begin to appear. Add in the powdered sugar
and salted caramel; whisk until soft peaks form.
4. Once the crepes have all cooled, begin assembling your cake. Place a
crepe on your serving plate, then smooth a layer of the salted caramel
cream over the crepe. Top with another crepe and then salted caramel
cream. Continue this process until you've filled all the layers. Once you've
reached the final crepe, add a dollop of cream to just the center of the
crepe. Garnish with a couple of strawberries and powdered sugar.

Madeleines au Miel et à l’Orange
Honey and Orange Madeleines
Sweet, honey and orange-infused butter cakes baked in darling shell
yields 19
2 eggs
1/4 cup granulated sugar
1/2 cup honey
1/8 tsp allspice
1/2 tbsp orange zest
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup unsalted butter, melted and lukewarm
butter and flour for pan
powdered sugar and/or melted chocolate (optional)

1. Preheat the oven to 350°F. Grease a madeleine pan with a couple
tablespoons of melted butter. Prepare the molds by sprinkling some flour in
the molds; shake the pan from side to side and dump excess flour
(preparing the pan like this will prevent the madeleines from sticking).
2. To a large bowl, or the bowl of a stand mixer, add the eggs. Beat on
medium speed until the eggs are pale yellow and foamy - about 3 minutes.
3. Add the granulated sugar, honey, allspice, orange zest, and vanilla
extract. Note: You might need to warm the honey for 10 to 15 seconds in
the microwave to make it pourable. Beat the mixture on medium speed until
everything is combined.
4. Gradually, on low speed, add in the all-purpose flour until its
incorporated. While the speed is still on low, pour in the melted butter. Mix
just until the butter has been blended into the batter.
5. Divide the batter among the madeleine molds, filling the molds and
smoothing out the batter with a spatula. Bake the madeleines for 7 minutes,
then rotate the pan and bake for another 6 minutes. The edges should be
golden brown, and the cakes should spring back when you slightly press
down on them with your finger.
6. Flip the madeleines out onto a cooling rack, and once cool, sprinkle with
powdered sugar or dip in melted chocolate.

Tarte aux Pommes
Apple Tart
Buttery, crisp pastry topped with sticky, sweet apple slices and fig
serves 4-6
1 sheet of puff pastry
1 1/2 large, crisp apples, peeled and sliced thinly
1 1/2 tsp lemon juice
3/4 cup brown sugar
1/4 cup fig preserves


1. Preheat the oven to 400°F. In a large bowl, very gently toss the apple
slices with the lemon juice and brown sugar.
2. Roll out your puff pastry sheet on a lightly floured surface to 10 1/2" by 15
1/2”. Use a fork to pierce all over the puff pastry. Transfer the puff pastry
square to a baking sheet covered with a large sheet of parchment paper.
3. Layer the apple slices on the puff pastry square in whatever pattern you
prefer, diagonally or straight down. Just make sure you overlap the apple
3. Bake the tart for approximately 30-40 minutes, until the edges of the
apples and puff pastry begin to brown. The apple juices that stream off the
tart will burn quickly on the pan - do not worry, this is OK.
4. Immediately loosen the tart from the pan using a metal spatula. Transfer
the tart to your serving plate. Warm up the fig preserves in the microwave
for about 30 seconds. Use a pastry brush to brush the fig preserves all over
the tart. Enjoy warm or room temperature.