Recipes: 14 results
Crème brulée
(Found inTextsStages)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
Chocolate ganache
(Found inTexts)A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
317K 13.7 15 min. January 25th 2022
Chocolate and vanilla crème brûlée
(Found inTexts)This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.
51K5 1 hour 59 min. December 30th 2019
Nachos
(Found inTexts)Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2...
34K 1 hour 6 min. November 4th 2020
How to roll out pastry for a tart
(Found inStages)Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
289K4.6 23 min. October 13th 2010
How to remove fat from meat juices
(Found inStages)After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
127K3 3 hours 4 min. May 11th 2016
How to glaze a tart
(Found inStages)Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
436K4.4 7 min. February 15th 2016
Baker's pizza
(Found inStages)Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
79K 38 min. March 31th 2019
Chantilly rice pudding
(Found inStages)A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.
38K 2 hours 50 min. April 1st 2020
Boeuf (beef) bourguignon
(Found inStages)Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
460K 32.5 4 hours 20 min. February 21th 2011
Little blackcurrant and vineyard peach sablé tarts
(Found inStages)Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..
24K 4 hours 19 min. August 12th 2020
Paris flan filling
(Found inStages)This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site.
53K5 41 min. February 25th 2023
How to prevent butter burning during cooking
(Found inComments)Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
131K 24.1 3 min. February 21th 2011
Pistachio powder or paste
(Found inComments)Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
359K 154 48 min. October 13th 2010
Pages: 5 results
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
The name of the elements
Where the names of the elements that make up matter come from.72K3.6 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .422K4.0 August 29th 2023
Blog articles: 7 results
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .25K4.4 April 19th 2011
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?16K5 January 23th 2018
The 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...20K5 May 30th 2018
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.7,1244.7 February 26th 2022
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...5,6675 June 19th 2023
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...7,6274.7 July 21th 2023
Lexicon: 1 results
Utensil: 4 results
Araignée (spider)
(Found inTexts)A kind of skimmer, like a shallow wire basket on a long handle. It's ideal for removing something solid from a liquid, like vegetables in water for example. .
741K 1
Rolling pin
(Found inTexts)A rolling pin is a rigid cylinder which is used for rolling out all kinds of dough.
741K 2