"This beautiful recipe, given to me by my friend Eric Pernoud, is old and precious. It’s very subtly flavoured with a soft rum pastry and then filled with prunes cooked in Armagnac. This Breton keeps ...

“YOU’RE so lucky -- you live in Paris!” I hear that a lot from people. I guess they’re assuming life here is a nonstop parade of chic Parisians and exquisite chocolates. It’s as if I said to folks ...

Ingredients: 5 eggs 125 mL (½ cup) sugar 500 mL (2 cups) milk 30 mL (2 Tbsp) dark rhum 5 mL (1 tsp) vanilla extract 150 mL (⅔ cup) flour Butter, for greasing 250 mL (1 cup) soft prunes, pitted Method: ...

“You’re so lucky -- you live in Paris!” I hear that a lot from people. I guess they’re assuming life here is a nonstop parade of chic Parisians and exquisite chocolates. It’s as if I said to folks ...

Desserts that blur the lines often provide the most delicious discoveries. A case in point is Far Breton, a French country-style specialty that borrows ingredients from custard and cake blueprints but ...

Growing up, I had a unique favorite childhood snack: prunes. It may seem like an odd choice for a kid to gravitate toward, ...