Recipes : Dessert

Cakes, tarts and sweet treats — including milk-free, egg-free and gluten-free versions.

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Dessert

Choosing and adapting your dessert

Desserts are often the first casualty of allergen-free diets: eggs, milk, gluten and tree nuts are everywhere. This is exactly where the substitution approach comes into its own.

To replace an egg in a cake, apple purée, mashed banana or a "flax egg" (one tablespoon of ground flaxseed in three of water) work wonders in soft, moist bakes. For milk, plant-based drinks (oat, soy, rice) substitute volume for volume in most batters and creams.

Every dessert card shows the original recipe and, where relevant, the brick to adapt: a milk-free custard, a dairy-free ganache, a gluten-free shortcrust. Plenty to enjoy without leaving anyone out.

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3-Ingredient Cottage Cheese Chocolate Mousse

Yogurt cake with rhubarb

4-Ingredient Chocolate Crinkle Cookies

Lamb recipe from soft Alsatian Passover

Traditional Easter Nest: My grandmother's recipe

Strawberry mousse

Fast rolled biscuit

Best ever chocolate brownies recipe

Cauliflower with cracker, vanilla chantilly insert caramel

Nougat frozen with raspberries

Leek and smoked salmon tart

Breakfast Mother's Day to prepare with children

Aperitif salted cake for large tablée

Easy chocolate brownie

Galette des rois velvety with milk chocolate and passion fruits

Galette of the kings with apples and frangipane

Christmas log butter cream

Easy and gourmet Christmas log

Simple strawberry tart

Mother's Day strawberry tart

Chocolate gourmet lightnings: cabbage paste, cream and ganache

Chocolate Guinness Brownies

Chocolate log and brown cream

Strawberry and mascarpon tart

Choosing and adapting your dessert