Recipes: 101 results
Warm apple feuillantines
(Found inTextsStages)It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
314K5 3 hours 9 min. May 28th 2012
Soft fruits in sabayon
(Found inTexts)This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21th 2011
Almond cream or frangipane
(Found inTexts)Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
440K 25 44 min. January 23th 2022
Real custard sauce (crème anglaise)
(Found inTextsStagesComments)Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
403K 24.3 44 min. January 17th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTextsStagesComments)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
734K 313.7 36 min. January 27th 2017
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
(Found inTexts)This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
512K 14.5 2 hours 55 min. February 21th 2011
How to use a forcing bag (piping or icing bag)
(Found inTexts)The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
291K 15 22 min. January 14th 2011
Chaud-froid of grapefruit, pineapple and lime custard
(Found inTextsStages)Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
249K4.5 2 hours 5 min. December 20th 2010
Profiteroles
(Found inTexts)Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
301K 14.5 1 hour 35 min. October 13th 2010
French custard tart
(Found inTextsComments)Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
430K 234.3 1 hour 10 min. July 13th 2022
Strawberries with mint and cream
(Found inTextsStages)Minty confectioner's custard, diced strawberries and whipped cream.
235K5 1 hour 30 min. February 21th 2011
Pears in red wine with blackcurrant
(Found inTextsStages)Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
233K4.1 2 hours 35 min. February 21th 2011
Individual charlottes with morello cherries
(Found inTextsStages)The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
185K 15 4 hours 49 min. February 21th 2011
Chocolate cream
(Found inTexts)A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
254K4.2 3 hours 6 min. October 13th 2010
Blackcurrant, vanilla and lime verrine
(Found inTextsStages)Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
184K4.9 1 hour 9 min. September 12th 2010
Chocolate eclairs
(Found inTextsStagesComments)This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
290K 34.5 3 hours 52 min. February 6th 2011
Sautéed pears with custard and orange syrup
(Found inTextsStages)Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
144K3.7 1 hour 4 min. February 20th 2011
Paris-Brest
(Found inTexts)The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
180K4.6 2 hours 18 min. May 8th 2011
Pages: 1 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .420K4.0 August 29th 2023
Blog articles: 14 results
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
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...38K4.3 February 27th 2013
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? .119K 14.1 February 7th 2017
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
Lemon in recipes
Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...12K5 October 23th 2017
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...8,5045 December 14th 2017
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.72K 24.4 February 15th 2018
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?37K4.3 February 28th 2018
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...5,5314.6 April 3rd 2021
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...8,242 January 14th 2022
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...8,2344.5 March 12th 2022
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).9,4944.9 June 18th 2022
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...5,4645 June 19th 2023
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...7,4374.7 July 21th 2023