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Recipes: 111 results
Toasted almond cake
Toasted almond cake
(Found inTextsStages)
A layer cake, with toasted almonds in the chocolate part.
231K4.4 2 hours 2 min. July 5th 2016
Nanou's chocolate cake
Nanou's chocolate cake
(Found inTextsStagesIngredients)
A moist melting cake, very very chocolaty...
270K4.6 1 hour 45 min. June 22th 2013
Chocolate tart
Chocolate tart
(Found inTextsStagesIngredients)
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
281K 15 2 hours 26 min. November 16th 2013
Crème brulée
Crème brulée
(Found inTexts)
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Belle-helene in a glass
Belle-helene in a glass
(Found inTextsStages)
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
247K3.8 1 hour 47 min. February 21th 2011
Fresh mint ice-cream
Fresh mint ice-cream
(Found inTextsStages)
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
513K4.6 1 hour 34 min. February 21th 2011
Fillings for macaroons
Fillings for macaroons
(Found inTextsStages)
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.
285K 24.3 2 hours 1 min. May 30th 2020
Chocolate madeleines
Chocolate madeleines
(Found inTextsStagesIngredients)
Simple and delicious, goes very well with tea or coffee.
295K3.8 1 hour 15 min. March 10th 2019
Chinois
Chinois
(Found inTexts)
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
256K 24.7 5 hours 29 min. September 10th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTexts)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
Chocolate sauce
Chocolate sauce
(Found inTextsStagesIngredientsComments)
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
292K 24 32 min. February 21th 2011
Chocolate mousse
Chocolate mousse
(Found inTextsStagesIngredients)
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.
465K3.7 40 min. February 21th 2011
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
(Found inTextsStagesIngredients)
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
359K4 1 hour 49 min. January 5th 2020
Surprise bread
Surprise bread
(Found inTexts)
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.
686K 84.5 6 hours 24 min. December 27th 2020
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
(Found inTextsStages)
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
45K 1 hour 8 min. July 13th 2022
Pitta bread
Pitta bread
(Found inTexts)
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
511K 14.5 2 hours 55 min. February 21th 2011
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
(Found inTextsStagesIngredients)
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.
426K4.6 5 hours 27 min. October 30th 2021
Chantilly cream
Chantilly cream
(Found inTexts)
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
654K5 18 min. September 17th 2013
How to bake blind
How to bake blind
(Found inTexts)
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
902K5 1 hour 40 min. May 6th 2017
How to break a chocolate bar into small pieces
How to break a chocolate bar into small pieces
(Found inTextsStages)
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
150K3 1 min. February 21th 2011
Pages: 5 results
The recipes
The recipes
Hints for using the recipes: how to read and recreate them.
163K3.6 August 29th 2023
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
185K3.7 August 29th 2023
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
294K4.0 August 29th 2023
Start off well to cook well
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.
301K 13.6 August 29th 2023
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...
719K 413.6 August 29th 2023
Blog articles: 17 results
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...
32K4 January 28th 2015
Devising a recipe
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
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...
17K4.4 October 15th 2012
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...
12K4.4 October 15th 2012
Markers in cooking
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...
6,8195 July 3rd 2021
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. .
104K 14.0 November 6th 2012
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...
55K4.0 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? .
118K 14.1 February 7th 2017
Baking cakes
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.
38K4.1 June 28th 2019
The green of leeks
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.
15K4.0 March 30th 2020
The 3 secrets of successful mousses
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...
5,4454.6 April 3rd 2021
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
9,175 August 10th 2021 Sponsored article.
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
8,058 January 14th 2022
The dissociation of a preparation
The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
7,1404.9 January 22th 2022
Creams in pastry
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...
8,1064.5 March 12th 2022
Tranché, dissociated, failed, in short... missed!
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...
5,2245 June 19th 2023
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
7,2234.7 July 21th 2023
Lexicon: 4 results
Bain-marie
Bain-marie
(Found inTexts)
Method of gently heating something over hot water without direct contact with heat.
716K 1
Ganache
Ganache
(Found inTexts)
A mixture of melted chocolate with cream or milk, which allows it to keep a soft consitency which doesn't set on cooling.
716K
Chablonnage (sealing pastry with chocolate)
Chablonnage (sealing pastry with chocolate)
(Found inTexts)
Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
716K 2
chocolate drops (pistoles)
chocolate drops (pistoles)
(Found inTexts)
Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
716K
Utensil: 1 results
Vegetable peeler
Vegetable peeler
(Found inTexts)
Very useful for peel fruit and vegetables, cuting chocolate or parmesan chips.
716K
Ingredient, product: 1 results
dark chocolate
dark chocolate
(Found inTexts)
Chocolate use in pastry is usually sold in bars that sould be break into small pieces and then melted in a bain-marie. You can also find chocolate in "pistoles" (small round pieces, at left on the photo). .
716K 2


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