Fraisier (French strawberry cake)

(Found inTextsStages)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
165K4.2 2 hours 43 min. September 18^th 2011

Foie gras fingers

(Found inTextsStages)
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
127K4.6 2 hours 50 min. December 21^th 2011

Ali Baba bread

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This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
38K5 4 hours 23 min. December 10^th 2017

Crêpes Suzette

(Found inStages)
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.
136K4.1 48 min. February 28^th 2013

Key Lime Pie for Jeremy

(Found inStages)
Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
85K 13.8 3 hours 50 min. September 30^th 2012

How to poach peaches

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To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
218K3 1 hour 49 min. September 6^th 2012

Pistachio shortbread biscuits

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These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
138K 54.6 2 hours 58 min. April 19^th 2012

Aligot

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Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
110K4.2 1 hour 17 min. April 5^th 2012

Checkerboard biscuits

(Found inStages)
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.
131K5 4 hours 24 min. March 8^th 2012

Chocolate and matcha tea biscuits

(Found inStages)
Little spiral biscuits flavoured with chocolate and matcha green tea.
100K4 3 hours February 19^th 2012

Tomato and cream cheese terrine

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Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
150K5 6 hours 12 min. October 30^th 2011

Avocado and smoked salmon terrine

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In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
170K5 4 hours 7 min. April 10^th 2011

Ciabatta

(Found inStages)
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
279K3.8 3 hours 21 min. October 24^th 2017

Nantes Tourton

(Found inStages)
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
71K4.3 7 hours 34 min. September 12^th 2018

Strawberry Charlotte

(Found inStages)
This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
135K5 3 hours 9 min. June 17^th 2012

Ocean bread

(Found inStages)
The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
164K 63.8 5 hours 7 min. October 24^th 2017

Paté en croute (terrine in a pie crust)

(Found inStages)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
201K 134.2 6 hours 49 min. September 7^th 2018

Gnocchi alla romana

(Found inStages)
Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.
39K 2 hours 59 min. July 29^th 2020

Brioche dough

(Found inStages)
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
507K 44.2 14 hours 27 min. September 16^th 2020

Thin tomato jelly and avocado tart

(Found inStages)
For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.
27K 5 hours 16 min. September 30^th 2020

Films and papers in the kitchen

Various papers and plastic films used in cooking .
568K 93.6 August 29^th 2023

Soured dough

Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
143K 24.1 February 23^th 2024

Using stretch food film effectively

Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
18K 14.9 May 12^th 2018

The window-pane test in bread-making

The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
86K 23.9 June 16^th 2021

Baking cakes

Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.
39K4.1 June 28^th 2019

Baking a cake at the right time

When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...
15K4.5 April 18^th 2020

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
18K4.4 February 13^th 2021