Scallops with cabbage julienne

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Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
December 31^th 2013127K4.6 1 hour 21 min.

Royal icing

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Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
February 12^th 2012191K4.7 13 min.

Quince paste

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This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
December 3^rd 201742K1 2 hours 3 min.

Leek fondue

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Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of...
March 4^th 202071K2.5 36 min.

Baked potatoes with poached egg and tuna sauce

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You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
September 27^th 202033K 1 hour 16 min.

Macaronade mixture

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Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.
November 25^th 202061K 2 min.

Clementine Chantilly

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As the Clementine season is now in full swing, I would like to tempt you to try this surprisingly different clementine-flavoured Chantilly. The recipe is very simple but delicious.
February 2^nd 202228K 20 min.

Chocolate sweetcrust pastry

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This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
July 4^th 201857K1 16 min.

Pissaladière with puff pastry

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This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
May 7^th 201749K3.9 1 hour 38 min.

Strawberry, kiwi and mascarpone verrines

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Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
June 12^th 201659K5 22 min.

How to keep a tart pastry case crisp

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The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
June 12^th 2013162K4.7 1 hour

Cream sauce with Vin Jaune

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This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3^rd 2018198K4 46 min.

Potatoes with prawns

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This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
January 14^th 2016114K3.8 1 hour 49 min.

Pistachio confectioner's custard

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This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
November 21^th 2018200K4.7 31 min.

Stewed apple (compote)

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Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.4M 14.8 1 hour 13 min.

Rémoulette of celeriac

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This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
February 24^th 201940K 33 min.

Potted meat (rillettes)

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Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3^rd 2019430K 25 6 hours 46 min.

Diamond biscuits

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These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
December 30^th 201949K 1 hour 47 min.

Green parsley tahini sauce

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This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
April 8^th 202044K 9 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

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Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017743K 313.7 36 min.

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024429K4.0

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024564K 63.9

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...
June 16^th 202151K4.8

Small, regular pieces

When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28^th 20205,1794.5

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
June 18^th 202210K4.9

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20241,5435