Recipes: 514 results
Epiphany galette
(Found inTextsStages)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
275K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
(Found inTexts)Apple pie made with caramelised apples.
248K4.3 1 hour 55 min. September 11th 2018
Exotic fruit tart
(Found inTexts)An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
307K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
(Found inTextsStages)This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
354K4.3 1 hour 14 min. March 17th 2011
Crème brulée
(Found inTextsStagesIngredients)Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Warm apple feuillantines
(Found inTextsStagesIngredients)It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
315K5 3 hours 9 min. May 28th 2012
Belle-helene in a glass
(Found inTextsStagesIngredients)It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
248K3.8 1 hour 47 min. February 21th 2011
European glass
(Found inTextsStagesIngredients)A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
222K5 2 hours 29 min. August 15th 2010
Fresh mint ice-cream
(Found inTextsStagesIngredients)This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
515K4.6 1 hour 34 min. February 21th 2011
Frozen Nougat
(Found inTextsStagesIngredients)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
267K4.5 1 hour 28 min. February 21th 2011
Citrus crunch
(Found inTexts)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
222K3.7 1 hour 16 min. February 2nd 2016
Almond cream or frangipane
(Found inTextsStagesComments)Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
441K 25 44 min. January 23th 2022
Real custard sauce (crème anglaise)
(Found inTexts)Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
403K 24.3 44 min. January 17th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTextsStagesComments)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
735K 313.7 36 min. January 27th 2017
Chocolate sauce
(Found inTextsIngredients)This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
294K 24 32 min. February 21th 2011
Fruit coulis (fruit purée)
(Found inTextsStages)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20th 2012
Blackcurrant liqueur
(Found inTexts)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
834K 44.7 51 min. August 3rd 2013
Potato gratin
(Found inTextsStagesIngredientsComments)This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Hachis parmentier
(Found inTexts)This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
393K 24.4 1 hour 22 min. February 21th 2011
Pages: 7 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .421K4.0 August 29th 2023
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.819K3.7 December 10th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.296K4.0 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.303K 13.6 August 29th 2023
Advices for writing your recipes
On-line document for writing a personal recipe.55K4.4 August 29th 2023
Blog articles: 33 results
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...17K4.4 October 15th 2012
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?37K4.3 February 28th 2018
Creams in pastry
In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...8,3404.5 March 12th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).9,5624.9 June 18th 2022
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...2,812 February 27th 2024
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...13K 14.6 February 6th 2011
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.14K4.4 October 15th 2012
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...7,1085 July 3rd 2021
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...38K4.3 February 27th 2013
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...68K4.0 March 6th 2013
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...51K4.8 June 16th 2021
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .119K 14.1 February 7th 2017
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...8,5575 December 14th 2017
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.72K 24.4 February 15th 2018
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...31K4.5 November 2nd 2019
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...4,5374.8 February 20th 2021
The "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...6,7724.9 March 27th 2021
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...5,5854.6 April 3rd 2021
Lexicon: 3 results
Zesting
(Found inTexts)"Zesting" / "to zest" means to take off the zest, the thin outer layer of peel on citrus fruit (lemon, orange, grapefruit, etc.), to add the fruit's flavour with a hint of bitterness to a mixture. This can be done with an ordinary knife, a vegetable peeler, or a more specialised utensil: a zesting...
738K
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
738K 2
Utensil: 2 results
Cream whipper
(Found inTexts)The Gourmet Whip was initially intended for making whipped cream (like chantilly) by injecting a neutral gas. But now it is used for many other foams, in different flavours, savoury or sweet, cold or hot. It was the Catalan chef Ferran Adria who started to use a Gourmet Whip to make his famous...
738K
Ingredient, product: 3 results
cream
(Found inTexts)If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
738K
Griottine cherries
(Found inTexts)The griottines cherries are small red cherries, pitted and kept in a Kirsch syrup.
738K
butter
(Found inTexts)Butter is a fat obtained from dairy cream by the mechanical process known as "churning" (traditionally done from ancient times in a receptacle called a churn, in which the cream is agitated until it turns into butter). Simply put, the cream goes in and comes out as butter. .
738K 1