Recipes: 101 results
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.
266K4.5 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.
324K 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.
383K4.5 4 hours 17 min. June 10th 2019
Real custard sauce (crème anglaise)
(Found inTexts)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
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.
466K3.7 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.
620K 34.5 11 min. December 19th 2021
Cocotte eggs with Comté
(Found inTextsStages)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.
341K4.3 1 hour February 21th 2011
How to cook hard-boiled eggs properly
(Found inTextsStages)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
How to beat egg whites
(Found inTextsStagesIngredients)Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
545K5 5 min. February 21th 2011
How to add beaten eggs whites to a mixture
(Found inTextsStagesIngredients)It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
120K4.3 10 min. August 3rd 2012
Italian Meringue
(Found inTextsStagesIngredients)Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
462K4.3 30 min. June 2nd 2015
Small ratatouille with
(Found inTextsStages)It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
256K5 1 hour 3 min. June 12th 2011
Soufflée omelette with cheese
(Found inTextsStages)Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
425K4.7 51 min. June 22th 2013
Mulled wine Belle-Plagne style
(Found inTexts)If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
234K 14 1 hour 32 min. February 21th 2011
Poached eggs
(Found inTextsStages)Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
302K5 2 hours 40 min. January 8th 2013
Eggs Benedict
(Found inTexts)Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
215K4 1 hour 4 min. April 8th 2023
Mimosa eggs
(Found inTextsStagesComments)Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
282K 25 46 min. February 21th 2011
Steak burger topped with egg
(Found inTextsStages)A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
249K4.9 52 min. June 22th 2013
How to fry eggs well
(Found inTextsStages)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 11th 2018
Pages: 4 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
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.295K4.0 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.302K 13.6 August 29th 2023
Advices for writing your recipes
On-line document for writing a personal recipe.55K4.4 August 29th 2023
Blog articles: 15 results
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...6,9754.9 June 12th 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
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
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 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...54K4.5 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
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
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...46K4.6 November 26th 2018
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...31K4.5 November 2nd 2019
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...12K4.7 January 30th 2021
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...5,7674.6 March 13th 2021
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...5,5424.6 April 3rd 2021
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...4,8414.9 April 10th 2021
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.8,6904.9 May 28th 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...9,0814.8 June 26th 2021