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Desserts from French Regions

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51 documents found

Documents per page :

Apple tart
AVA0218P115N01S01
Tart in prunes.
AVA0228P109N03S03
AVA0245P131N01S01
CVF0087P048N01S02
Le biscuit de Savoie
CVF0090P090N02S02
A banana and coconut tartlet
CLA6433_102
CVF0099P049N01S01
Fiadone
Book_Mediterranean_cuisine
CVF0104P044N02S02
Gingerbread
CVF0115P105N02S04
CVF0115P105N04S04
A zabaglione
CVF0118P076N01S04
Blanc-manger with exotic fruits
CVF0118P089N01S01
sweetened tart in the Flemish
CVF0120P083N01S02
Cake in chataignes
CVF0120P094N02S02
Vanilla crème brûlée
CVF0124P051N01S01
Rum baba
CVF0124P054N01S01
CVF0127P075N01S01
Step to cook a clafoutis
CVF0128P091N04S04
Bourdaloue tart
CVF0130P060N01S01
Provencal twelfth-night cake
CVF0131P054N01S04
A Paris-Brest, a Jacques Genin's recipe
CVF0131P096N01S01
Rhubarb tart with walnut cream and raspberry coulis
CVF0133P039N02S02
Pound cake with salted butter and chocolate.
CVF0138P038N01S01
"Berawecka", an alsacian dessert
CVF0144P042N01S01
basque cake
CVF0144P044N02S02
CVF0144P046N01S01
CVF0144P058N01S04
CVF0147P052N01S01
CVF0147P094N03S03
All chocolate opera
CVF0149P094N01S01
Black Forest
CVF0149P095N01S01
madeleines of Commercy
CVF0150P034N01S01
canelés Bordeaux
CVF0150P035N01S01
Kuglof
CVF0150P036N01S01
Sponge cake
CVF0150P038N01S01
Kouign-amann
CVF0150P039N01S01
Pie de St Tropez
CVF0150P040N01S01
Tatin Pie
CVF0150P041N01S01
Pie with pralines rose
CVF0150P042N01S01
Pastis of landais
CVF0150P044N01S01
Pithiviers
CVF0150P045N01S01
Far breton with salted butter
CVF0151P091N01S01
SHORTBREADS SMALL TASTE OF GINGERBREAD, bredele TYPICAL CHRISTMAS.
CVF0155P168N02S07
Wonderful chocolate, "ready in advance", "Recipe "Gluten"
CVF0156P037N01S01
Arm gypsy Recipe "ready in advance"
CVF0156P038N01S01
Minute strudel with apples and walnuts
CVF0156P101N01S02
Bite the acronym : the SCOFA is a secret recipe developed there over a half-century Carmelite monastery of Niort. This delicate sweets - whose name is registered - has been developed according to a very strict bill of specifications circulating in the discrete world of abbeys.
CVF0158P079N01S02
CVF0161P083N01S01
canelés Bordeaux
DessertsDeNosRegions_A001.pdf
MCI0075P082N02S03
Step to cook salted butter toffies
MCL0699P310N04S04
Crémets d'Anjou fruit reds
MCL0719P236N01S01


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