Category: Regional desserts

Rissoles with Aveyron prunes are pastries filled with prune cream. The term "rissole" comes from the Latin Russianolus ("reddish

Goxua (“sweet and rich” in Basque) is a dessert made with whipped cream, sponge cake, custard and caramelized sugar. On a basis of

Pastissou is a cake made from a shortbread pastry with walnuts enclosing a cream of caramelized walnuts. Levezou specialty in the south of Aveyron,

Landes millas is a cake made from eggs, sugar, corn flour, wheat flour, milk, butter, rum, vanilla and salt. Origin of the Landes,

The prune croustade is a cake made up of two puff pastry discs and a filling of prunes, sugar, Armagnac, brandy

Alsatian plum flan is a flan made from milk, eggs, flour, butter and sugar to which we add plums cut in half at the

Toutché is a flat cake made from brioche dough topped with goumeau (a mixture of crème fraîche, egg and sugar). Specialty of the region

Plum fritters are donuts made with milk, flour, plum alcohol, beer, eggs, sugar, vanilla, salt and mirabelle plums. Mirabelle, fruit

The fondant pithiviers is a cake made from butter, sugar, almond powder, flour, rum, eggs; covered with icing and decorated with candied fruit. He

The little Sarthois with apples is a cold dessert made from tangy apples (reinette du Mans, in season), flambéed with calvados, placed on a