Caramelised apple pie

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Apple pie made with caramelised apples.
September 11^th 2018254 K4.3 1 hour 55 min.

Meringues

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A very simple recipe but which always impresses.
June 10^th 2019389 K4.5 4 hours 20 min.

Real custard sauce (crème anglaise)

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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 2018413 K 24.3 45 min.

Chocolate mousse

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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.

How to beat egg whites

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Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
February 21^th 2011551 K5 5 min.

How to add beaten eggs whites to a mixture

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It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
August 3^rd 2012125 K4.3 10 min.

How to prepare egg glaze

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Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17^th 2018303 K4.3 2 min.

Caramel rice pudding

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We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
February 11^th 2011253 K5 1 hour 40 min.

Soufflée omelette with cheese

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Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
June 22^th 2013433 K4.7 55 min.

Smoked salmon sacristains

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Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
February 21^th 2011228 K 33.9 1 hour 30 min.

Chicken breasts in a potato crust

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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 2012128 K4.8 1 hour 3 min.

Swiss meringues

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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2^nd 2015116 K3.8 1 hour 20 min.

Cheese Soufflé

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A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
June 13^th 2024127 K 14.4 1 hour 35 min.

Fish in a seed crust

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Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
June 1^st 201486 K4.2 30 min.

Strawberry sorbet

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The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
July 9^th 201484 K4.6 35 min.

Croque-monsieur complet

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This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
June 14^th 201573 K 14.1 25 min.

Spinach Omelette

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An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.
May 1^st 201677 K4.7 20 min.

Fillets of sole Dieppoise

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In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
December 30^th 201969 K3.9 1 hour 30 min.

Linzer torte

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Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
November 27^th 201651 K4.7 1 hour 5 min.

French toast "cordon bleu"

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You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
February 12^th 201750 K4.5 40 min.

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024433 K4.0

From website to blog

Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...
January 1^st 201116 K3.9

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14^th 201358 K4.5

The golden-brown finish on puff pastry

Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8^th 201842 K 24.6

Is it really necessary to cream egg yolks?

Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28^th 201839 K4.3

The baker always gild twice

I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
June 9^th 201929 K4.2

Thermal inertia or "out of the fire"

When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas, more indirectly if you're not. An expression that comes up quite often is "Off the heat", but what does it really mean?
December 12^th 20206,4874.6

The 3 secrets of successful mousses

When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
April 3^rd 20216,3524.6

Let's rehabilitate the burger

The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
April 10^th 20215,9004.9

Shall I take the tops off?

If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...
May 7^th 20229,0654.9