Chocolat - Parisian Desserts and Other Delights by Aleksandra Crapanzano

  • Delphine's vanilla sand cookies (Sablés vanille de Delphine) (page 2)

    from Chocolat - Parisian Desserts and Other Delights Chocolat - Parisian Desserts and Other Delights by Aleksandra Crapanzano

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: all-purpose flour; unsalted European butter; confectioner's sugar; vanilla powder; crème fraîche; egg yolks
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Notes about this book

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Notes about Recipes in this book

  • Alain Ducasse's brownie with pecans (Le brownie au chocolat et noix de pécan d' Alain Ducasse)

    • Chefjames1 on March 06, 2026

      A little gritty and dry. Flavor is good tho.

  • Brown butter blondies (Blondies au beurre noisette)

    • Kinhawaii on January 15, 2026

      Very rich with a prominent brown sugar taste which overpowers the hazelnuts. I wish I had added more hazelnuts. Soft, dense & on the tall side- I baked it an extra 10 minutes. I reserved some nuts & chocolate to top it.

  • Chocolate bouchons (Bouchons au chocolat)

    • bwhip on March 09, 2026

      These are delightful. A little lighter and more cakey than the Thomas Keller (Bouchon) ones. Just the right amount of rum and espresso flavor. I've found that with a silicone mould, you are better off not buttering or spraying them. Interesting that the author mentions that in her Gateau cookbook, but not this one.

  • Chocolate macarons filled with ganache (Macarons au chocolat fourrés au ganache)

    • Chefjames1 on March 18, 2026

      These tasted good but they weren’t true macarons as the author acknowledges in the comments.

  • Moist chocolate yogurt cake (Gâteau yaourt au chocolat moelleux)

    • Hawaii on January 12, 2026

      ERRATA - Recipe states "215 grams/1 cup/2 jars cake or all-purpose flour"." One cup of cake flour = 114 grams. I made the recipe with 114 g of cake flour, and it turned out really well. The cake is moist, not too sweet, and has a nice crumb. There's more chocolate flavor than I thought there would be in a good way. The middle of the cake sank a bit, but I'm not worried about that. I'm hesitant to add more flour because I like the cake's texture with 114 g. I love that I can make the cake quickly without using my stand mixer. I will be making this cake again. Specific ingredients used: Guittard cocoa rouge unsweetened cocoa powder, Nescafe Iced Roast instand coffee, grapeseed oil, and Nielsen-Massey vanilla bean paste.

  • Chocolate pound cake (Quartre-quarts au chocolat)

    • ShayLRoss on May 16, 2026

      I took the care to use higher quality chocolate and Kerrygold butter (it's the only European butter I can source locally) along with cake flour to give this cake a strong flavor and lighter crumb. I used a 9"x5" pan as indicated in the recipe but it seemed like it was a bit small and I had to bake for about 15 minutes longer than the longest time noted. The taste is solid, I'm really happy to have a recipe for a chocolate pound cake!

  • Chocolate financier cake (Gâteau financier au chocolat)

    • bwhip on April 14, 2026

      I didn't love this one as I'd hoped, mostly because the final texture wound up being a bit rubbery. I was concerned about overmixing the batter, as it took quite a while to fully blend the (ten!) egg whites into the mix. I didn't bother with the glaze, since I tried the cake first without it, and decided it wouldn't improve it enough to warrant the additional ingredients.

  • The devil (Le diable)

    • bwhip on December 08, 2025

      Lovely and quite chocolatey! It really melts in the mouth. I was a little worried that the Boozy Mocha Buttercream would be chocolate overload, but it was a nice textural contrast, and complemented the cake nicely. I'll make this one again.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This new book has all the charm of Gâteau with gorgeous illustrations and what I can only describe as elegance.

    Full review
  • ISBN 10 1668052008
  • ISBN 13 9781668052006
  • Published Oct 14 2025
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Scribner

Publishers Text

From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes.

In France, chocolate is more than a treat—it’s a daily essential, and in Paris, it’s nothing short of an obsession. At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate.

At home, chocolate shines in creations like pâte à tartiner (homemade Nutella) and gâteau au chocolat, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles, éclairs, or bûches de Noël require some practice, many chocolate desserts are easy to make, thanks to chocolate’s minimal need for additional ingredients.

Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility—a must-have for your cookbook shelf, promising inspiration with every page.

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