Recipes: 511 results
Caramelised apple pie
(Found inTextsIngredients)Apple pie made with caramelised apples.
250K4.3 1 hour 55 min. September 11th 2018
Crème brulée
(Found inTextsStagesIngredientsComments)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
Rice pudding (riz au lait)
(Found inTexts)My personal version of this classic family recipe.
387K5 38 min. December 18th 2018
Frozen Nougat
(Found inTexts)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
269K4.5 1 hour 28 min. February 21th 2011
Financiers
(Found inTexts)This delicious little cake gets its name from its shape, in the form of a gold ingot.
326K 24.6 20 min. April 14th 2020
Macarons (the original French macaroons)
(Found inTextsStagesIngredientsComments)This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Meringues
(Found inTextsStagesIngredients)A very simple recipe but which always impresses.
385K4.5 4 hours 17 min. June 10th 2019
Brioche dough
(Found inTextsIngredients)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.
512K 44.2 14 hours 27 min. September 16th 2020
Real custard sauce (crème anglaise)
(Found inTextsStagesIngredients)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.
406K 24.3 44 min. January 17th 2018
Chocolate mousse
(Found inTextsStagesIngredients)Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
468K3.7 40 min. February 21th 2011
Marzipan (almond paste)
(Found inTextsStagesIngredientsComments)Very easy to do if you have a food processor which can slice or grate a lot of things.
623K 34.5 11 min. December 19th 2021
How to succeed in making sabayon (syllabub)
(Found inTextsStagesIngredientsComments)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
924K 54 18 min. November 12th 2017
Breton galettes (pancakes)
(Found inTextsStagesIngredients)Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
213K 23.9 16 min. February 21th 2011
Four quarters
(Found inTextsIngredients)It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
311K3.7 1 hour 15 min. February 21th 2011
Artichoke hearts forestier
(Found inTextsStages)This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
260K5 1 hour 47 min. May 10th 2023
Cocotte eggs with Comté
(Found inTextsStagesIngredients)A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
344K4.3 1 hour February 21th 2011
How to cook hard-boiled eggs properly
(Found inTextsStagesIngredientsComments)A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.4M 65 1 hour 28 min. November 4th 2013
Ramekins of duchess potatoes
(Found inTextsIngredients)Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
289K 24.6 2 hours 5 min. March 4th 2020
Koulibiak in pie dish
(Found inTextsStagesIngredients)Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
358K3.8 3 hours 19 min. September 7th 2018
Pages: 6 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .425K4.0 August 29th 2023
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.820K3.7 December 10th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 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.305K 13.6 August 29th 2023
Advices for writing your recipes
On-line document for writing a personal recipe.56K4.4 August 29th 2023
Blog articles: 34 results
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,0195 June 18th 2024
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.73K 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
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...47K4.6 November 26th 2018
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...13K4.7 January 30th 2021
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...7,2854.9 June 12th 2021
How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...9,5204.8 June 26th 2021
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...47K4.4 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
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.14K4.4 October 15th 2012
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .25K4.4 April 19th 2011
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. .105K 14.0 November 6th 2012
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...55K4.5 June 14th 2013
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
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
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.268K 23.7 June 23th 2021
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...40K 24.6 February 8th 2018
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 1st 2018
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...14K5 June 30th 2021
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.27K4.2 June 9th 2019
Utensil: 2 results
