Cooking-ez.com

987 easy and fully explained recipes, with 12,014 photos and 77 videos

Confectioner's custard (Crème pâtissière, or French pastry cream)

Welcome to cooking-ez

Are you looking for easy cooking? Simple recipes, fully explained? Then you're in the right place!

All the recipes you will find here have been devised for easy preparation: each step of each recipe is illustrated by a photo and detailed explanation, without unnecessary chefs' jargon.

The format (each recipe step = one large photo + explanation), is an important asset of cooking-ez.com, and I write the steps with great care, ensuring clear and simple to follow recipes, even for absolute beginners.

You will see that most recipes are quite straightforward, tested at home by me and presented with a maximum of detailed explanations.

To differentiate them, you will meet these small symbols:

: A video is included to show you a particular method or manoeuvre.
: This recipe entails a little more work, but nothing superhuman.
: This recipe has been commented on or discussed.

But this site is not just a simple list of recipes, you will also find advice, tips, tricks and many other things relevant (or not) to cooking, see what you can do with it.

Enjoy it, and "Bon appétit..."

Recipe of the week:

Grapefruit moelleux

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.

See the recipe

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Calendar of seasons

In March...

Just coming into season: Pineapples, Aubergines (eggplants), Carrots, Cabbage, Morbier,

In season: Oranges, Grapefruit, Apple, Kiwi, Mandarins, Bananas, Leek, Endives (head of chicory), Beetroot, Brussels sprouts, Mont-d'Or,

End of season for: Celeriac, Red cabbage,

Click on the pictures to watch the recipes.

Calendar of seasons

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Latest comments

From Bryan ruskin: "As the creator of the original roasting film and bags (with…"
From Jh: "Sorry, it was a translation mistake, now fixed.You should…"
From Christine: "I do not see the addition of eggs in the mousseline method.…"
From Jh: "Instead of hating, and waste time to write that, you should…"
From Ken: "I would surely like to copy this recipe but because the…"
From : "THE idea waS excEptionally wonderFul. I will Find a way To…"
From Carol: "Hello. I am so in love with pastry and the likes of it that…"
From Jh: "Hi, Not easy for a website to convert grams in volume…"

Latest modifications

The blog

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The 3 essential knives: "You must have heard a chef or cook say: "There’s no good…"
Using stretch food film effectively: "Maybe you use food film in your own kitchen. You know, the…"
The mock CAP baker's certificate exam: "The next instalment in my life as an apprentice baker at…"
Rosemary in recipes: "Rosemary, as I’m sure you know, is a culinary herb:…"
The Holy Grail of French bakers: "While browsing through the recipes on this site, you may…"
Is it really necessary to cream egg yolks?: "Let’s try and answer a question that crops up in cookery…"
Egg yolks and caster sugar: "We often come across recipes where we need to mix egg yolks…"

What's news?

Thanks to Erika who start to translate the site in Spanish, avilable at micocina-facil.com.
In all recipes, in the list of ingredients, each ingredient is preceded by a picture thumbnail representing it.
All pages of the site are now in the new format, more fluid, more streamlined and better compatible with mobiles.
Next new recipe will be on line on the 2019-03-31

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