Recipes: 205 results
Chestnut cake
(Found inTextsStages)This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
321K5 1 hour 13 min. May 8th 2020
Fruit crumble
(Found inTexts)A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
(Found inTextsComments)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
274K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
(Found inTexts)Apple pie made with caramelised apples.
248K4.3 1 hour 55 min. September 11th 2018
Toasted almond cake
(Found inTextsStages)A layer cake, with toasted almonds in the chocolate part.
232K4.4 2 hours 2 min. July 5th 2016
Nanou's chocolate cake
(Found inTextsStages)A moist melting cake, very very chocolaty...
271K4.6 1 hour 45 min. June 22th 2013
Sweet pancake rolls from Brittany
(Found inTextsStagesIngredients)Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
237K4.3 2 hours 16 min. March 10th 2015
Financiers
(Found inTextsComments)This delicious little cake gets its name from its shape, in the form of a gold ingot.
324K 24.6 20 min. April 14th 2020
Fillings for macaroons
(Found inTexts)The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
286K 24.3 2 hours 1 min. May 30th 2020
Macarons (the original French macaroons)
(Found inTextsComments)This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Chocolate madeleines
(Found inTexts)Simple and delicious, goes very well with tea or coffee.
296K3.8 1 hour 15 min. March 10th 2019
Almond cream or frangipane
(Found inTexts)Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
440K 25 44 min. January 23th 2022
Marzipan (almond paste)
(Found inTexts)Very easy to do if you have a food processor which can slice or grate a lot of things.
620K 34.5 11 min. December 19th 2021
Sweetcrust pastry (pâte sablée)
(Found inTextsStages)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
466K 24.4 33 min. July 1st 2019
Breton galettes (pancakes)
(Found inTextsIngredients)Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
210K 23.9 16 min. February 21th 2011
Coconut paste
(Found inTextsStagesComments)Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
278K 14 15 min. October 13th 2010
Four quarters
(Found inTextsStages)It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
308K3.7 1 hour 15 min. February 21th 2011
Four quarters (adding fruit)
(Found inTexts)To improve a "four quarters" cake.
167K4.5 35 min. February 21th 2011
Pages: 8 results
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...1.1M3.5 August 29th 2023
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...720K 413.6 August 29th 2023
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.818K3.7 December 10th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.295K4.0 August 29th 2023
Closed fire cooking
Construction of a Fayol bread oven: closed fire cooking, with the embers removed .50K4.4 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.302K 13.6 August 29th 2023
Blog articles: 27 results
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.26K4.2 January 23th 2019
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?10K4.7 May 31th 2019
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.39K4.1 June 28th 2019
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...15K4.5 April 18th 2020
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...32K4.6 February 6th 2021
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...36K4.2 February 9th 2011
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.13K4.4 October 15th 2012
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...6,9925 July 3rd 2021
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...54K4.5 June 14th 2013
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...51K4.8 June 16th 2021
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...55K4.0 January 30th 2015
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
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? .119K 14.1 February 7th 2017
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.53K 24.2 June 21th 2017
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...13K5 October 10th 2018
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.9,0075 February 16th 2019
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.26K4.2 June 9th 2019
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...31K4.5 November 2nd 2019
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .18K4.7 February 8th 2020
Lexicon: 2 results
Glaze (with apricot jelly)
(Found inTexts)Glazing a tart or cake with a little apricot jelly (using a brush) to make it glossy and appetising.
731K
Soaking a cake
(Found inTexts)Soaking (or drizzling) is adding liquid to a cake after cooking, usually a syrup or alcohol, to make it less dry.
731K
Utensil: 6 results
Cake and pastry moulds
(Found inTexts)For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
731K
Forcing bag
(Found inTexts)For filling small moulds, making small fancy items, shaping small cakes.
731K
Apple-peeler
(Found inTexts)Here is a tool that I was sure was just some dumb gadget before my friends Eric and Pascale gave me one! It's an extraordinary tool that peels and removes the core of an apple in less than 10 seconds. The chore of peeling/removing the core is now a thing of the past, and making apple tart or cake...
731K
Baking sheet
(Found inTexts)This is a metal sheet or tray, covered with a non-stick coating, similar to the lining of an oven. It can be used for cooking a wide range of things, but mainly small items to be cooked together such as rock cakes or profiteroles. .
731K
Serrated knife
(Found inTexts)Unlike a classic knife, which is ground to produce a fine cutting edge to the blade, a serrated knife has teeth like a saw. This kind of knife doesn't need sharpening, and cuts certain foods, bread and cakes for instance, more easily than a normal knife.
731K
Ingredient, product: 6 results
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...
731K
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...
731K
quatre-épices (four spices)
(Found inTexts)Quatre-épices (4 spices) is a mix of: black pepper, cloves, nutmeg and cinnamon.Sometimes a fifth spice is added, ginger or chilli. [Translator's note: this mix is rather hotter and less sweet than British "mixed spice", and in France is often used in savoury dishes. If using British style mixed...
731K
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,...
731K
fondant icing
(Found inTexts)Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
731K
Pearl sugar
(Found inTexts)Coarse sugar crystals are usually white and have much larger grains than caster or granulated sugar.They are used for decorating cakes and pastries, such as chouquettes, for example.
731K