Recipes with Jams & Spreads

Meringue that still shatters, soft cream, fresh strawberries and a red swirl through every layer, to be eaten without delay. Maison Perrotte’s Mariguette Strawberry Jam, from a cross of Mara des Bois and Gariguette strawberries, balances bright acidity, woodland notes and natural sweetness.

Thin strands of chestnut piped over whipped cream and crumbled meringue, a dusting of cocoa: Maison Perrotte’s Chestnut Spread, cooked with Madagascar vanilla, turns an autumn afternoon into a quick, cloud-soft dessert.

Stirred into lemon juice and sparkling water, Hédène’s Strawberry Jam with Linden Honey, fruity and floral at once, becomes an easy lemonade, pale pink and fizzing over ice with a sprig of mint.

Goat cheese soft and golden under the broiler, crisp baguette beneath, and a spoonful of something sweet, mellow and subtly tangy on top: Maison Perrotte’s Candied Shallots Chutney, slow-cooked with Coteaux du Layon wine and a touch of honey.

Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.

Warm almond crumb, browned at the edges, with a soft pocket of pear at the center: Maison Perrotte’s Bourdaloue Tart Jam, poached pear rounded by the mellow note of almond, hides inside these little financiers.

A thumb pressed into each ball of dough leaves a little hollow for a dab of jam as dark as ink. Maison Perrotte’s Blackberry Jam, slightly tart and intensely fruity, bakes into a glossy jewel at the heart of every cookie.

Spoon down through the layers and you meet soft chocolate cake, clouds of cream and a ribbon of tart cherry. Maison Perrotte’s Black Forest Jam, morello cherry set against deep dark chocolate, rebuilds the famous cake in a glass in fifteen minutes.

Still warm and gently puffed from the oven, a vanilla flan waits for its crowning spoonful. Maison Perrotte’s Black Cherry Jam, rich and generously fruity, made from the ripest black cherries, turns each slice into a clafoutis of sorts.

Triangles of brioche puff and turn golden in their custard, crisp at the edges, their layers streaked with marmalade. Maison Perrotte’s Bigarade Orange Jam, made from bitter oranges grown in the Var, brings its vivid balance of bitterness and sweetness.

Warm pear and chocolate sauce sliding over cold vanilla ice cream, toasted almonds on top, all in ten minutes: Maison Perrotte’s Belle Hélène Jam, created by Stéphan Perrotte, puts a whole timeless French dessert into a spoonful.

Strawberries, kiwi and apricot slices fanned over mascarpone cream, then a brushstroke of warm jam that makes everything shine: Maison Perrotte’s Apricot Jam, velvety and sun-warmed, gives this fresh fruit tart its final gloss.