Recipes: 199 results
Epiphany galette
(Found inTexts)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021282 K 24.5 3 hours 8 min.
Brioche dough
(Found inTextsStagesIngredientsComments)It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020518 K 44.2 14 hours 30 min.
Sweetcrust pastry (pâte sablée)
(Found inTextsStages)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019476 K 24.4 35 min.
Traditional nutty choc-chip cookies
(Found inTextsStages)A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5th 2020371 K4 1 hour 50 min.
Old style brioche
(Found inTextsStages)Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19th 2014299 K4.6 14 hours 6 min.
French croissants
(Found inTextsStages)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019616 K 24.4 2 hours 35 min.
Natural leaven
(Found inTextsComments)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...
April 3rd 20201.69 M 304.0 7 days 15 min.
Sandwich bread
(Found inTextsStages)Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017346 K3.9 3 hours 30 min.
Leavened bread
(Found inTextsStages)It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.19 M 23.8 6 hours 30 min.
Chocolate rolls (petits pains)
(Found inTextsStages)Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30th 2021433 K4.6 5 hours 30 min.
Pizza dough
(Found inTextsStages)Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024502 K4.6 1 hour 60 min.
Tomato sauce (for pizzas)
(Found inTexts)This is the sauce to put on pizza bases before the toppings.
October 19th 2010522 K4.3 1 hour 15 min.
How to roll out pastry for a tart
(Found inTexts)Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
October 13th 2010294 K4.6 25 min.
How to prevent a sheet of paper sliding
(Found inTextsStages)If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.
February 21th 201167 K4.5 3 min.
French baguettes
(Found inTextsStagesComments)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...
October 24th 20171.07 M 364.7 5 hours 6 min.
New leavened bread
(Found inTextsStages)This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30th 2019903 K 34.3 7 hours
Salmon and spinach quiche
(Found inTextsStages)This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022406 K 14 1 hour 15 min.
Household cake (Gâteau de ménage)
(Found inTextsStages)A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
June 15th 2020495 K 25 3 hours 60 min.
Sausage in brioche
(Found inTextsStagesIngredients)In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).
September 10th 2018410 K5 1 hour 50 min.
Profiteroles
(Found inTextsStages)Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13th 2010306 K 14.5 1 hour 35 min.
Pages: 9 results
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.August 25th 2024146 K 24.1
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 22th 2024565 K 63.9
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...October 15th 20241.16 M3.6
Some hints for a pizza-party
A pizza party is always a very pleasant and convivial occasion. Good people (friends and family) get together to enjoy delicious pizzas, baked right in the oven. Here are a few tips to help you make yours a success.August 30th 2024187 K3.7
Advice on heating oven
For good results with a wood-fired oven, it's very important to manage the heating process well. Here is some advice to help you succeed in this delicate operation.August 24th 2024177 K4.0
Slashing loaves
When it's time to put them in the oven, the dough pieces for future breads or viennoiseries need to be "lamés", i.e. made with a very sharp blade, by making quick incisions at the top, known as "grignes". Let's see how it's done.August 29th 2023282 K 43.6
The steam machine
Fogging is an essential element in a bread oven. It's not easy to see, but it's the presence of fog that makes breads golden brown. To get steam on a regular basis, you can put a ramekin full of water in the bottom of the oven, or spray the inside with a sprayer, but this solution requires you to...August 24th 202458 K4
The amateur baker
You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc.. This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.October 15th 2024170 K 44.1
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...June 3rd 2024728 K 413.6
Blog articles: 47 results
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. .November 6th 2012106 K 14.0
Pastry and bakery dough families
There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.November 16th 20209,5764.9
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?May 30th 20236,2255
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20244,0154.4
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 16th 202152 K4.8
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202189 K 23.9
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201557 K4.0
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? .February 7th 2017123 K 14.1
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021272 K 23.7
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.December 23th 201711 K4.9
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...May 1st 201817 K4.4
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201814 K5
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201848 K4.6
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.January 23th 201928 K4.2
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.February 16th 20199,7995
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...March 15th 201969 K4.3
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201927 K4.1
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?May 31th 201911 K4.7
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.June 9th 201929 K4.2
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.June 28th 201940 K4.1
Lexicon: 6 results
Pointage (starting)
(Found inTexts)In bakery, "pointage" (starting), it's the first resting period, just after kneading. The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust. During this step, dough is starting fermentation.
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Poolish
(Found inTexts)Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
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Rising
(Found inTexts)"Pousse" (rising) is the french term used in bakery to describe the resting time during which the dough rises, i.e. swells thanks to the action of the yeast or leaven. During rising, the yeast ferments the sugars present in the dough, producing carbon dioxide which forms bubbles and increases the...
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Utensil: 13 results
Short-handled brush
(Found inTexts)This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.
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Bannetons (bread rising baskets)
(Found inTexts)Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
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Bread dough at the right temperature
(Found inTexts)For the dough to rise properly, it needs to be at a temperature of around 25°C, sheltered from draughts. To achieve this, bakers have what they call a "rising chamber", a small closed room at the right temperature. At home, it's hard to afford this luxury, but you can cobble together something...
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Dough scraper ("corne" in French)
(Found inTexts)This simple piece of plastic is very useful, with its rounded shape, for collecting all the dough efficiently from the mixing bowl.
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Dough cutter
(Found inTexts)In plastic or metal, this tool is ideal for cutting a large lump of dough into smaller pieces. Alternatively, when cooking it's very useful for picking up small items (e.g. diced vegetables) from the work surface.
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Dredger or shaker
(Found inTexts)For whenever you need to flour your work surface or sprinkle flour onto dough, pastry, etc.It also allows you to add a little flour to a recipe, without having to use a sieve.
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Short-handled brush
(Found inTexts)This is a soft brush, used to brush dough gently during working to remove all excess flour. It's essential for working soft very hydrated dough like for French baguettes.
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Plastic sheet
(Found inTexts)Bread dough needs to be covered during resting and rising, and a damp tea-towel works well. (It needs to be damp so that it does not take moisture from the dough). Another good solution is to use a plastic sheet (cut from a large plastic bag for example) which protects the dough well and, very...
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Plastic sheet
(Found inTexts)Bread dough needs to be covered during resting and rising, and a damp tea-towel works well. (It needs to be damp so that it does not take moisture from the dough). Another good solution is to use a plastic sheet (cut from a large plastic bag for example) which protects the dough well and, very...
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Rolling pin
(Found inTexts)A rolling pin is a rigid cylinder which is used for rolling out all kinds of dough.
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Pastry shims or rulers
(Found inTexts)Pastry shims are 25 cm (10") long strips of varying thickness, often 3, 5 and 10 mm, which allow you to roll out dough (shortbread, shortcrust, etc.) to exactly the right thickness, limiting the action of the rolling pin.
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Ingredient, product: 4 results
yeast
(Found inTexts)Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
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