Fougasse d’Aigues Mortes

Fougasse d’Aigues Mortes

This is a delicious light, flat brioche with a subtle taste of orange flower.


250g flour
200g castor sugar
3 eggs
25 cl of liquid cream
4 tbsp of Vahiné Arôme Fleur d’Oranger
1 sachet of baking powder
For the glazing
30g of butter and 4 dessert spoons of sugar


Grease 30cm x 30cm tin.

Mix eggs and sugar. Add flour, crème fraîche, the Fleur d’Oranger and the baking powder. Mix well.

Place in oven at 180°C for 30 minutes.

Melt the butter and sugar over a low heat.
Remove the cake from the oven and spread the topping. Return the cake to the oven for a further 5 minutes.

Gateau au yaourt (Languedoc Sun N°1)

Recipe kindly contributed by Languedoc Sun team
INGREDIENTS(Use the empty yogurt box for mesuring) 

1 yogurtImage

2 Pots of sugar

3 Pots of flour

1 packet of yeast (levure)

3/4 Pot of oil

1/4 Pot of water


Iles flottantes

Recipe kindly offered by Denise Prulière (Wall Street Institute, Montpellier).

This is my very best Financial Crisis French Recipe and one of my best even WITHOUT a recession. Less than 1€ per person if you use premier prix ingredients - and that’s for 6 BIG servings! This is a real treat, and easily my favourite French dessert.


6 eggs
300 gr sugar
2 packets of vanilla
25 gr Maïzena
1,5 litre milk

Caramel : 20 lumps of sugar, 1 spoonful of water, 4 drops lemon juice


Iles flottantes

Iles flottantes

Ingredients (serves 6)

  • 4 eggs (separated)
  • 350 gr sugar
  • 1 vanilla pod (beans)
  • 0.75 l Whole milk
  • 2 l water
  • 100 gr toasted silver almonds