Fruit crumble

(Found inTextsStages)
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21^th 2011

Citrus crunch

(Found inTextsStages)
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
221K3.7 1 hour 16 min. February 2^nd 2016

Sausage mushroom and cheese crumble

(Found inTextsStages)
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
235K 24.6 2 hours 45 min. May 10^th 2023

How to butter a dish or a mould easily

(Found inTexts)
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...
137K4.1 1 min. February 21^th 2011

French baguettes

(Found inTextsStages)
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24^th 2017

Crunchy little pieces of fish

(Found inTextsStagesIngredients)
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
254K5 49 min. February 21^th 2011

Pannacotta and blackcurrant crumble

(Found inTextsStagesIngredients)
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
236K3.8 1 hour 22 min. February 21^th 2011

Cornmeal baps for Anne

(Found inTexts)
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
251K4.3 5 hours 53 min. October 24^th 2017

Strawberry and rhubarb crumble

(Found inTextsStages)
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
139K5 1 hour 40 min. May 18^th 2019

Wiener Schnitzel

(Found inTextsStagesIngredients)
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
131K4.1 1 hour 20 min. September 7^th 2018

Franche-Comté sticks

(Found inTexts)
Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.
101K4 5 hours 27 min. October 24^th 2017

Fish in a seed crust

(Found inTextsIngredients)
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
79K4.2 30 min. June 1^st 2014

French Family Cake

(Found inTexts)
The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
65K4 1 hour 12 min. October 12^th 2014

Crab Cakes

(Found inTextsStagesIngredients)
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
66K4.7 1 hour 3 min. July 1^st 2015

Fish Mousselines

(Found inTexts)
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
75K 24.3 38 min. December 29^th 2018

Curried tuna cubes

(Found inTextsStagesIngredients)
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
59K4.9 2 hours 40 min. June 22^th 2016

Linzer torte

(Found inTexts)
Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
45K4.7 1 hour 5 min. November 27^th 2016

French toast "cordon bleu"

(Found inTextsStagesIngredients)
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
43K4.5 38 min. February 12^th 2017

Tomatoes Provençal

(Found inTextsStagesIngredients)
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
40K4.3 1 hour 9 min. December 30^th 2019

Home-made breadcrumb coating

(Found inTextsStages)
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
107K1 1 hour 7 min. October 28^th 2018

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.
302K 13.6 August 29^th 2023

The color of the bread crumb

When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
13K4.6 April 30^th 2022

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 6^th 2012

The mock CAP baker's certificate exam

The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
16K4.4 May 1^st 2018

The French baguette and UNESCO

As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...
10K4.9 March 18^th 2020

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.
8,6664.9 May 28^th 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...
4,8425 October 23^th 2021

The preservation of bread

Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
10K4.7 June 11^th 2022

Parmesan cheese crusts

If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
12K4.8 September 14^th 2022

The right bread knife

We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
7,376 September 15^th 2022

The long fermentation of bread

I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .
4,8444.9 April 13^th 2023

The softness of sandwich bread

You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
7,143 September 5^th 2023