The classically French canelé, a specialty of Bordeaux, is characterized by its caramelized crust and custardy insides. Proper as breakfast or dessert, Le Pain Quotidien provides the recipe.
'Le Pain Quotidien Cookbook' on Serious Eats
Maximize the bounty of summer's stone fruit with these plum cakes from Le Pain Quotidien. Made with quinoa flour and quinoa pearls, they're a sweetly textured treat.
With a little hint of anise to cut their sweetness, slices of banana in this Le Pain Quotidien pie caramelize on a slab of similarly browned puff pastry.
The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer.