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Recipes: 176 results
Gingerbread
Gingerbread
(Found inTextsIngredients)
Maybe this recipe will bring back memories.
238K4.2 1 hour 4 min. February 21th 2011
Montbenoit's canapés
Montbenoit's canapés
(Found inTextsStagesIngredients)
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
242K4.6 1 hour 45 min. October 13th 2010
Home-made terrine of foie gras
Home-made terrine of foie gras
(Found inTexts)
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
4.9M 64 4 days 15 hours 50 min. December 20th 2020
French croissants
French croissants
(Found inTexts)
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
534K 24.3 2 hours 34 min. June 26th 2019
Fougasse with bacon and Comté
Fougasse with bacon and Comté
(Found inTexts)
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
287K4.1 3 hours 9 min. October 24th 2017
Natural leaven
Natural leaven
(Found inTextsStagesComments)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Sandwich bread
Sandwich bread
(Found inTextsStages)
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
295K3.9 3 hours 26 min. October 24th 2017
Surprise bread
Surprise bread
(Found inTextsStagesIngredients)
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
613K 84.5 6 hours 24 min. December 27th 2020
Leavened bread
Leavened bread
(Found inTextsStages)
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.1M 23.7 6 hours 26 min. May 23th 2017
Pitta bread
Pitta bread
(Found inTextsStages)
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
491K 14.5 2 hours 55 min. February 21th 2011
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
(Found inTexts)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
404K4.6 5 hours 27 min. December 8th 2010
Special small breads
Special small breads
(Found inTextsStages)
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
342K4 6 hours 26 min. October 13th 2010
Pizza dough
Pizza dough
(Found inTexts)
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
465K4.6 1 hour 59 min. August 27th 2020
Hamburgers
Hamburgers
(Found inTexts)
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
384K4.8 33 min. December 6th 2015
French baguettes
French baguettes
(Found inTextsStagesComments)
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
961K 335 5 hours 6 min. October 24th 2017
New leavened bread
New leavened bread
(Found inTextsStagesComments)
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
822K 34.3 7 hours December 30th 2019
Quail egg canapés
Quail egg canapés
(Found inTextsStagesIngredients)
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
300K5 54 min. February 21th 2011
Mixed seed grissini
Mixed seed grissini
(Found inTexts)
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
235K4.2 2 hours 30 min. February 21th 2011
Potted meat (rillettes)
Potted meat (rillettes)
(Found inTextsStages)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
354K 25 6 hours 46 min. October 3rd 2019
Hotpot my grandmother's way
Hotpot my grandmother's way
(Found inTexts)
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
279K5 4 hours 7 min. February 21th 2011
Pages: 24 results
Leaven bread calculator
Leaven bread calculator
Small calculator for a good leavened bread.
221K4.0 July 7th 2021
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
544K 63.9 July 1st 2021
A bread oven
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
1.0M3.5 July 1st 2021
Basic temperature in bread-making
Basic temperature in bread-making
Basic temperature in bread-making.
184K3.5 July 2nd 2021
Calculator for water temperature in bread-making
Calculator for water temperature in bread-making
The temperature of the water, known as "process water" ("eau de coulage" in French), in a bakery recipe is very important, here is a small calculator allowing you to determine it quickly and simply.
49K4.4 July 1st 2021
The amateur baker
The amateur baker
All about bread and bakery for beginners.
120K 43.7 July 1st 2021
The oven itself (hearth)
The oven itself (hearth)
Construction of a Fayol bread oven: the hearth.
116K3.5 July 1st 2021
Oven housing
Oven housing
Construction of a Fayol bread oven: oven housing.
107K3.5 July 1st 2021
Roof
Roof
Construction of a Fayol bread oven: roof and protective cladding.
70K3.3 July 1st 2021
Finishing touches
Finishing touches
Construction of a Fayol bread oven: finishing touches and accessories.
65K3.9 July 1st 2021
Advice on heating oven
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.
157K3.6 July 1st 2021
Open fire cooking
Open fire cooking
Construction of a Fayol bread oven: open fire cooking, with the embers inside.
63K3.5 July 1st 2021
Closed fire cooking
Closed fire cooking
Construction of a Fayol bread oven: closed fire cooking, with the embers removed .
43K3.8 July 1st 2021
Soured dough
Soured dough
The use of fermented dough in bread making.
112K 23.8 July 1st 2021
What is this site, and who am I?
What is this site, and who am I?
Presentation of the site: what you can find, and what you can do here.
153K 44.2 July 1st 2021
Website technical evolution
Website technical evolution
Site updates, list of new additions by date .
150K3.6 July 1st 2021
Flours
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
681K 413.6 July 1st 2021
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
168K3.5 July 1st 2021
Information on weights and measures in the kitchen
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.
749K3.4 July 1st 2021
Foundations
Foundations

106K3.9 July 1st 2021
Blog articles: 23 results
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
67K 23.7 June 16th 2021
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
113K4.3 June 16th 2021
The first breads of humanity?
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
3,7745 February 16th 2019
What happens to the bread when you make it?
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
2,5754.7 May 28th 2021
Properly cooked! (the taste)
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
11K 13.7 February 6th 2011
Maillard reactions
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
26K3.1 January 28th 2015
The ideal restaurant
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...
10K3.3 October 15th 2012
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
88K 13.7 November 6th 2012
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
42K4.5 June 16th 2021
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
36K3.3 January 30th 2015
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
75K 14 February 7th 2017
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
188K 23.7 June 23th 2021
Foie gras service
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
5,9334.5 December 23th 2017
The Holy Grail of French bakers
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
11K 33.7 March 24th 2018
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
11K3.5 May 1st 2018
The beautiful story of the croissants
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...
5,5485 October 10th 2018
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
25K4.5 November 26th 2018
For well opened (puffed) cakes
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
9,9763.4 January 23th 2019
Stand mixer tools
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
17K3.6 November 2nd 2019
The French baguette and UNESCO
The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...
4,2194.8 March 18th 2020
Lexicon: 1 results
Poolish
Poolish
(Found inTexts)
Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
108K
Ingredient, product: 3 results
yeast
yeast
(Found inTexts)
Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
108K
baking powder
baking powder
(Found inTexts)
Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
108K
chestnut flour
chestnut flour
(Found inTexts)
Made from dried chestnuts, this is a light brown flour without gluten. Not suitable for making bread (unless mixed with a proportion of wheat flour), but it's excellent for cakes, biscuits, pancakes,...
108K


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