Recipes

Just before serving, a bright red layer settles over the pale, trembling cream. Maison Perrotte’s Dream Strawberry Jam, made from strawberries hand-picked in Loire-Atlantique by grower Xavier Burban, is pure and generous against the vanilla.

Warm banana pancakes piled high, each spread with a teaspoon that melts at the edges, diced mango on top: Maison Perrotte’s Dark Chocolate Coconut Spread, deep and gently toasty, carries a warm breeze from the tropics.

No match, no flames, just folded crêpes turning slowly in a bubbling orange sauce until they glisten. Maison Perrotte’s Crêpe Suzette Jam, candied orange warmed by Cointreau, brings all the glamour of the flambéed classic to a weeknight.

Thirty seconds of basting is all it takes: the butter foams, the jam melts into it, and the scallops gleam. Maison Perrotte’s Citrus Limetta Jam, made from a rare citrus as fragrant as bergamot, lends a fresh, delicately perfumed finish.

Meringue that still shatters, soft cream, fresh strawberries and a red swirl through every layer, to be eaten without delay. Maison Perrotte’s Ciflorette Strawberry Jam, from strawberries grown along the Loire, keeps the fruit’s exceptional fragrance intact.

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.

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.

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 gâteau 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.