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Fabulous French recipes for every occasion

Eat like a Parisian as you watch the 2024 Summer Olympics.
Profiteroles

Profiteroles

There’s no better way to celebrate French cuisine and culture than with some classic French cooking. The French are known for their sweet pastries, like eclairs and profiteroles, decadent desserts such as crème caramel and crème brûlée, and warming mains such as coq au vin and beef bourguignon on a slow braise that match perfectly with a glass of red wine. French food is just what you need on a cold winter night: rich, delicious and simply good food.

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You’ll be bustling around the kitchen like a French chef in no time with this collection. Try our creative take on the classic Salade Niçoise made with spaghettini for a heartier meal. Or if you’re more into the classics: decadent steak frites, upside-down tarte Tatin or silky chocolate soufflé might be the recipe for you.

In our collection of fabulous French recipes, we’ve included all of these plus sweet profiteroles, cheese soufflé, ratatouille, and more!

Looking for some more recipes for entertaining?

orange and lemon madeleines
Baking
May 6, 2024

Lemon madeleines

We give these little shell-shaped sponge cakes a citrus twist with the addition of lemon glace icing.
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C R È M E B R Û L É E P R A L I N E TA R T S
Baking
September 30, 2010

Creme brulee praline tarts

If pastry is too dry, add 2 teaspoons of water with egg yolk. Note
By Women's Weekly Food
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classic puffs
Baking
April 30, 2010

Choux puffs

Choux pastry (pronounced “shoo”) is the basis of many delectable desserts. Choux puffs such as these are among the most popular. Beautifully light, filled with crème pâtissière, who could resist them?
By Women's Weekly Food
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crème brûlée recipe
Baking
November 17, 2022

How to make crème brûlée

Crack through the burnt toffee to the creamy custard underneath! Silky smooth and sweet custard beneath a beautiful burnt topping. Translated literally, “crème brûlée” simply means “burned cream”. And while that might be technically what’s happening, we can’t help but think this humble dessert benefited greatly from having a name with a little French flair. […]
By Women's Weekly Food
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