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Recipes: 23 results
Crème brulée
Crème brulée
(Found inTextsStages)
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 inTexts)
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 inTexts)
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
Blackcurrant liqueur
Blackcurrant liqueur
(Found inTexts)
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
832K 44.7 51 min. August 3rd 2013
Vanilla ice cream
Vanilla ice cream
(Found inTexts)
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
423K3.8 1 hour 7 min. November 6th 2017
How to use gelatin
How to use gelatin
(Found inTexts)
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
389K4.8 7 min. July 9th 2018
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
(Found inTexts)
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
241K4.9 23 min. October 13th 2010
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
(Found inTextsStages)
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
205K3.8 4 hours 58 min. February 21th 2011
Praline
Praline
(Found inTexts)
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
253K3.5 55 min. August 3rd 2012
Butter cream
Butter cream
(Found inTexts)
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
311K4.6 58 min. October 13th 2010
Toasted flaked almonds
Toasted flaked almonds
(Found inTexts)
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
294K4.8 27 min. March 9th 2020
Crème de foie gras
Crème de foie gras
(Found inTextsStages)
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
133K3.8 1 hour 33 min. December 17th 2023
Swiss meringues
Swiss meringues
(Found inTexts)
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
109K3.8 1 hour 17 min. June 2nd 2015
Strawberry sorbet
Strawberry sorbet
(Found inTexts)
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
77K4.6 31 min. July 9th 2014
Ice-cream Vacherin
Ice-cream Vacherin
(Found inTexts)
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
163K4.5 8 hours 45 min. December 21th 2014
Strawberry feuilleté
Strawberry feuilleté
(Found inTexts)
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
41K3.8 43 min. May 27th 2018
Strawberry-mint sorbet
Strawberry-mint sorbet
(Found inTextsStages)
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
36K3.8 12 hours 26 min. August 13th 2017
Lemon creams
Lemon creams
(Found inTexts)
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
35K3.9 41 min. December 6th 2017
Mini Mont-Blanc choux puffs
Mini Mont-Blanc choux puffs
(Found inTexts)
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
49K 1 hour 43 min. March 17th 2019
Diplomat cream
Diplomat cream
(Found inTexts)
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
56K 1 hour 47 min. October 30th 2019
Pages: 2 results
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
294K4.0 August 29th 2023
Blog articles: 8 results
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...
8,1114.5 March 12th 2022
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
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
36K4.3 February 28th 2018
Let's go easy on the salt
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,3884.8 February 20th 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...
9,176 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...
8,064 January 14th 2022
The gelling agent in a cream
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).
9,3834.9 June 18th 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...
5,2315 June 19th 2023
Ingredient, product: 1 results
cream
cream
(Found inTexts)
If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
717K


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