Recipes

Have you ever ordered a hot chocolate in a smart Parisian cafe? It's served in a teapot, and when you pour it, it looks like smooth, dark brown silk. It coats your mouth, and stays with you for hours. Just the right kind of energy boost you need for trawling the Centre Georges Pompidou or Musee d'Orsay on a chilly, winters day. 

Many French sweet recipes call for a genoise sponge. This is actually an Italian cake originating from the city of Genoa, but forms the basis of many French puddings and patisseries. It is essentially a butter free sponge which uses only eggs to rise. It’s lighter than traditional butter based sponges and due to it’s lower fat content, makes a perfect partner for richer, creamier fillings. Here’s a basic genoise recipe. The key is to gently heat the eggs as you beat them to increase the air content.