Clementine Creamy

(Found inTexts)
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.

Verbena flan

(Found inTexts)
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan.

Mornay onion tart

(Found inTexts)
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.

Madeleines

(Found inStages)
Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann". Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't worry, you'll find in this recipe all the important points to watch for.

Walnut short bread

(Found inStages)
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.

Grilled ham and bechamel sandwiches

(Found inStages)
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.

Zucchini and tomato tartines au gratin

(Found inStages)
Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Macarons (the original French macaroons)

(Found inComments)
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, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

Pistachio powder or paste

(Found inComments)
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

A little sugar anyway

I'm coming back to something I've already told you about, but which focused on brioche dough, so I'll try to generalize about these doughs, which are generally sweet, but can also be used in savory recipes.
November 14^th 20206,9585

Wipe meats and fish before cooking

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 20248,5854.5

Pastry doughs

To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16^th 20248,2404.4

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20251,3265