Chestnut cake

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This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
321K5 1 hour 13 min. May 8^th 2020

Natural leaven

(Found inTexts)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Choux pastry (pâte à choux)

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Choux pastry is used for making profiteroles, eclairs and other small pastries.
519K4.5 1 hour 4 min. February 13^th 2022

Puff or flaky pastry (pâte feuilletée)

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Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
436K 63.3 2 hours 45 min. January 19^th 2011

Chocolate cream with a crunch, irish coffee mousse

(Found inTexts)
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
248K 15 59 min. March 11^th 2011

Pilau rice

(Found inTexts)
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
372K 14.4 33 min. February 21^th 2011

Pesto

(Found inTexts)
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
258K 25 15 min. July 25^th 2020

Fillet of pollack cooked in two stages

(Found inTexts)
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
170K4.7 1 hour 40 min. January 23^th 2011

"BN style" chocolate-filled biscuits

(Found inTexts)
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
195K 24.6 5 hours 12 min. March 21^th 2011

How to fry eggs well

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You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...
493K 14.6 20 min. March 11^th 2018

Pistachio shortbread biscuits

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These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
138K 54.6 2 hours 58 min. April 19^th 2012

Peanut rolls

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Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
72K4.6 4 hours October 24^th 2017

Endive and walnut salad

(Found inTexts)
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
69K4.9 22 min. May 11^th 2014

Pork chops in the oven

(Found inTexts)
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
280K3.5 25 min. August 16^th 2015

Lemon Confectioner's Custard

(Found inTexts)
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
188K4.4 23 min. May 9^th 2018

Mini apricot and pistachio brioches

(Found inTexts)
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
48K4.1 18 min. November 22^th 2015

Lemon Mayonnaise

(Found inTexts)
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
76K4.5 5 min. February 17^th 2016

Moist Lemon Cake

(Found inTexts)
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
55K5 46 min. March 9^th 2016

Curried tuna cubes

(Found inTexts)
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

Peach and verbena feuilleté

(Found inTextsStages)
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
31K4.1 2 hours 23 min. September 3^rd 2017

Making your own bread

In praise of home-made bread, so much better.
562K 63.9 August 29^th 2023

The name of the elements

Where the names of the elements that make up matter come from.
72K3.6 August 29^th 2023

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

Slashing loaves

Cutting the top of the loaf so that it rises better during baking: slashing.
279K 43.6 August 29^th 2023

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
18K4.1 July 12^th 2019

20 measures to protect your privacy

As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...
17K3.9 April 16^th 2013

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

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

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...
4,4624.8 February 20^th 2021