1,543 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare a bain-marie

Name: How to prepare a bain-marie
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 1 piece
Cuisine: French
Ingredients: 500 ml water

A bain-marie is the best way to cook or heat a preparation gently without risk of burning.

529 K 4.2/5 (161 reviews)

7 min.

Easy

1 piece

1 Ingredient

Last modified on: July 5^th 2013

For 1 piece, you will need:

1 500 ml water
Total weight: 500 grams

Times for this recipe

Preparation: 2 min.

Cooking: 5 min.

All in all: 7 min.

Step by step recipe

Stage 1 - ⌛ 2 min.

For this you will need two containers: the first (a pan) is on the hob and contains a little water, the second (a bowl or another pan) rests in the water but not in direct contact with the heat, which allows a slow rise in temperature.

Stage 2

To make one, the best way is to put something which will withstand heat in the bottom of the first pan, which can support the weight of the second container, and on which you will pour water until covering it with approximately 1 to 2 cm (1 inch).

You can use a pie ring, as in the photograph, or a small baking tin or quite simply 2 teaspoons.

Stage 3 - ⌛ 5 min.

And then place the second container on top, and put on low heat.

Your bain-marie is now fully functional.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	0 RDI: 0 %
Per 100 g	0	0	0	0	0 RDI: 0 %

This recipe uses (among others)

Water

Like these other recipes: How to prepare endives , Stewed apricots, Panettone, Yeast-based flaky dough (for croissants), Butter cream, ... See them all 139

Other recipes you may also like

Diplomat cream

Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very...

October 30^th 201985 K 1 hour 50 min.

Chestnut mousse in a whipper

In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream...

October 18^th 202069 K 9 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 2017781 K 313.8 40 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.

November 8^th 20172.46 M 14.8 1 hour 15 min.

How to fry eggs well

You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.

March 11^th 2018523 K 14.6 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.