How to add beaten eggs whites to a mixture

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

Fruit salad

To make a good fruit salad, there are three important points:

1. Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
2. Remove absolutely all skins and seeds.
3. Bring it all together with a good home made sugar syrup added to the fruit juices.

Here is a recipe which does all of that.

Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.