Books by Jill Colonna
French desserts that work when it matters most
If you've ever had a custard not set, a caramel go wrong, or wondered how to make dessert ahead without stress - you're in the right place.
I've spent years testing these at home in Paris so you don't have to guess. These are the recipes I rely on when friends are coming over and I want something simple, elegant, and foolproof.
Master Crème Caramel (2025)
5 French Desserts you can rely on
Tried to make a crème caramel for guests… and it didn't quite hold, or didn't turn out as you hoped?
This is where most recipes fall apart. It's not just about ingredients - it's timing, texture, and knowing what actually works at home.
This e-book isn't just one recipe. It gives you a simple way to master a handful of classic French desserts - all made in advance for easy serving:
- A large crème caramel for sharing
- Crème brûlée and other easy, elegant desserts
- Flavour variations and make-ahead tips that take the pressure off
Once you understand the method, you simply master it.
Mad About Macarons Online Courses
Watch it once. Get it right every time.
If recipes leave you confused, video changes everything.
See exactly how the texture should look, when to stop, and how to avoid the common mistakes - so your desserts actually work, not just in theory.
- Master Crème Brûlée: quick, no water bath, a simple win
- Master a Large Crème Caramel: for when you're cooking for others and need it to turn out perfectly
Watch at your own pace - and finally make desserts with confidence.
Out of Print Books
Mad About Macarons (2010) and Teatime in Paris (2015) were my first two traditionally published cookbooks and are now out of print.
While you may still see copies listed online, these are no longer sold or managed by me, and I do not receive royalties from these sales.
For my latest recipes, step-by-step guides and current work, please visit my e-books and online courses here.
Welcome
Bonjour - I'm Jill
Author and home cook in Paris. Scottish and French, I've spent 30+ years in Paris sharing lighter, flavourful recipes with less sugar. No fancy techniques - just real food we eat at home. Plus take away my travel tips to taste France like a local.