Recipes: 100 results
Financiers
(Found inTexts)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 inTexts)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
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 inTexts)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 inTexts)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
Almond tuiles
(Found inTexts)These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
370K4 1 hour 18 min. August 21th 2019
How to make chocolate chips
(Found inTexts)These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
265K3.8 5 min. February 21th 2011
Moist cereal bars
(Found inTexts)Whether bars or rounds, this recipe produces delicous small cereal cakes.
286K4.9 1 hour 5 min. February 21th 2011
Coconut pyramids
(Found inTexts)Small coconut cakes, golden, crusty, and soft inside.
326K3.7 49 min. February 21th 2011
How to dust
(Found inTexts)"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
143K5 2 min. October 13th 2010
Muffin dough
(Found inTexts)This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
547K5 21 min. February 6th 2013
Chocolate muffins
(Found inTexts)Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
305K4.3 1 hour 15 min. February 21th 2011
Blackcurrant-almond muffins
(Found inTexts)Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
248K3.8 49 min. February 21th 2011
Caramelised walnuts
(Found inTexts)These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
355K5 22 min. February 21th 2011
Sushi
(Found inTextsStages)Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
323K4.5 1 hour 38 min. October 13th 2010
Oat shortbread biscuits
(Found inTexts)Little biscuits with home-made oat flour (made from rolled oat flakes).
267K 15 2 hours 41 min. February 21th 2011
How to make marzipan decorations
(Found inTexts)Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
205K 24.3 13 min. October 13th 2010
Pages: 7 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
Blog articles: 15 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
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
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
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
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
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 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.9,0105 February 16th 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 "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...6,7074.9 March 27th 2021
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.8,6874.9 May 28th 2021
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...4,8565 October 23th 2021
Creams in pastry
In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...8,2494.5 March 12th 2022
Utensil: 5 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
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