List of recipes using Egg yolk: 42 recipes (gluten free)

Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
May 2^nd 202133 K 45 min.

Crème de foie gras

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
December 17^th 2023140 K3.8 1 hour 35 min.

Dauphinoise potatoes with Serano ham

These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
January 23^th 2013103 K4.6 40 min.

Ramekins of duchess potatoes

Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
March 4^th 2020293 K 24.6 2 hours 5 min.

Fish in white wine

This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
December 14^th 2016117 K4.3 60 min.

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
August 8^th 2010166 K3.8 1 hour 25 min.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11^th 2011304 K4 2 hours 60 min.

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
February 5^th 2015412 K4.4 2 hours 50 min.

Chicken breasts in a potato crust

In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
August 26^th 2012127 K4.8 1 hour 3 min.

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
September 27^th 202034 K 1 hour 20 min.

Eggs Comtoise

In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.
January 17^th 201646 K3.8 40 min.

Potato galette

This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the...
July 10^th 201956 K 1 hour 15 min.

Sausage with duchess potatoes and a Mont d'Or fondue

The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
December 12^th 2010191 K3.9 2 hours 15 min.

Steamed leeks with morel sabayon

For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
June 11^th 201741 K4.1 40 min.

Apple and almond gratin

Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!
February 8^th 201752 K4.6 1 hour 5 min.

Blackcurrant, vanilla and lime verrine

Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
September 12^th 2010189 K4.9 1 hour 9 min.

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20^th 2010255 K4.5 2 hours 5 min.

Chocolate and vanilla crème brûlée

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.
December 30^th 201956 K5 1 hour 60 min.

Chocolate cream

A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
October 13^th 2010260 K4.2 3 hours 6 min.

Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11^th 2011254 K 15 60 min.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21^th 2011472 K3.7 40 min.

Chocolate mousse with hazelnuts

Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
November 26^th 201750 K5 55 min.

Chocolate-verbena cream

A chocolate cream with delicious aromas of fresh verbena.
June 30^th 20245,108 2 hours 4 min.

Crème brulée

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...
December 31^th 20111.65 M 74.3 4 hours 40 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21^th 2011526 K4.6 1 hour 35 min.

Jamaican cup

A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
June 29^th 202217 K 50 min.

Mousse with two chocolates

Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.
April 25^th 202130 K 45 min.

Pistachio ice cream

Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
October 1^st 2014110 K 13.8 55 min.

Vanilla ice cream

Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6^th 2017433 K3.8 1 hour 7 min.

Apple confectioner's custard

For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
July 23^th 2014127 K4.6 25 min.

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13^th 2010320 K4.6 60 min.

Clementine confectioner's custard

This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
January 23^th 202232 K 30 min.

Clementine Creamy

A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.
January 18^th 202320 K2 2 hours 40 min.

Coffee custard

You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
May 4^th 202226 K 30 min.

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

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017747 K 313.7 40 min.

Fruit crémeux

This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12^th 2020174 K2.5 40 min.

Lemon Confectioner's Custard

This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
May 9^th 2018195 K4.4 25 min.

Lime confectioner's custard (pastry cream)

Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
July 21^th 201996 K3.5 60 min.

Pistachio confectioner's custard

This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
November 21^th 2018203 K4.7 35 min.

Quiche filling mixture

The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.).
April 17^th 202275 K 4 min.

Real custard sauce (crème anglaise)

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.
January 17^th 2018412 K 24.3 45 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21^th 2011121 K5