Fillings for macaroons

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The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
287K 24.3 2 hours 1 min. May 30^th 2020

Macarons (the original French macaroons)

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This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Breton galettes (pancakes)

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Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
211K 23.9 16 min. February 21^th 2011

Surprise bread

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This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
689K 84.5 6 hours 24 min. December 27^th 2020

Parisian-style chocolate custard tart

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You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
46K 1 hour 8 min. July 13^th 2022

How to bake blind

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This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
906K5 1 hour 40 min. May 6^th 2017

Salmon and spinach quiche

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This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
401K 14 1 hour 11 min. April 17^th 2022

Pears and caramelised walnut samosas

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Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
320K4 1 hour 21 min. October 13^th 2010

Stuffed tomatoes and courgettes

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A classic recipe of French family cooking, but with a more sophisticated filling.
332K3.8 1 hour 50 min. February 21^th 2011

Profiteroles

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Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
302K 14.5 1 hour 35 min. October 13^th 2010

French custard tart

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Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
432K 234.3 1 hour 10 min. July 13^th 2022

Potato tortilla (Spanish omelette)

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Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
284K 34 1 hour 17 min. February 21^th 2011

Crab and smoked salmon club sandwiches

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A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
213K 15 1 hour 2 min. October 13^th 2010

Sushi

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Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
324K4.5 1 hour 38 min. October 13^th 2010

Praline

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Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
255K3.5 55 min. August 3^rd 2012

Pistachio cream

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Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
291K 64.1 33 min. October 4^th 2012

Succès praliné (praline meringue)

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The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
357K 34.1 4 hours 16 min. June 20^th 2010

Vegetable rosette tart

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Blanched courgettes and carrots arranged in a rosette with a feta filling.
169K3.8 1 hour 52 min. October 6^th 2010

Courgette tart with mint

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Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
158K4.1 1 hour 23 min. June 11^th 2011

Bolognaise lasagne

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Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
219K4.4 2 hours 3 min. February 27^th 2011

Oven housing

Construction of a Fayol bread oven: oven housing.
113K3.9 August 29^th 2023

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 27^th 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 6^th 2013

What can I use for blind baking a pastry case?

When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
105K4.5 May 2^nd 2017

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

The cake and the raisins

When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
11K4.7 May 31^th 2019

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...
8,4484.5 March 12^th 2022