Recipes: 103 results
Frozen nougat
(Found inTexts)Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024288 K4.5 1 hour 25 min.
Financiers
(Found inTexts)This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14th 2020339 K 24.6 20 min.
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, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.60 M 714.6 2 hours 40 min.
Meringues
(Found inTextsStagesIngredients)A very simple recipe but which always impresses.
June 10th 2019402 K4.5 4 hours 20 min.
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.
January 17th 2018428 K 24.3 45 min.
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.
February 21th 2011483 K3.7 40 min.
Marzipan (almond paste)
(Found inTextsStagesIngredientsComments)Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021640 K 34.5 15 min.
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.
February 21th 2011358 K4.3 1 hour
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.
November 4th 20131.38 M 65 1 hour 30 min.
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.
February 21th 2011563 K5 5 min.
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.
August 3rd 2012132 K4.3 10 min.
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.
June 2nd 2015479 K4.3 30 min.
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.
June 12th 2011274 K5 1 hour 3 min.
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.
June 22th 2013446 K4.7 55 min.
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.
February 21th 2011251 K 14 1 hour 35 min.
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.
January 8th 2013322 K5 2 hours 40 min.
Eggs Benedict
(Found inTexts)Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023233 K4 1 hour 4 min.
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.
February 21th 2011301 K 25 50 min.
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.
June 22th 2013267 K4.9 55 min.
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 mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.
March 11th 2018515 K 14.6 20 min.
Pages: 2 results
Ice-cream and sorbets
Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...August 12th 2024443 K4.0
Advices for writing your recipes
If you choose to submit one of your recipes, you'll need to do so via a form (accessible when you're logged in), in which you'll need to enter all the information about the recipe. Please note that in order to log in, you must first create an account. Here are some tips on how to fill in the various...August 29th 202361 K4.4
Blog articles: 16 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...June 12th 20219,0414.9
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.October 15th 201216 K4.4
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 2012109 K 14.0
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...June 14th 201361 K4.5
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...March 29th 201622 K4.9
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.February 15th 201879 K 24.3
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 201852 K4.6
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...November 2nd 201935 K4.5
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...October 9th 202019 K4.8
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...January 30th 202115 K4.7
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...March 13th 20217,8094.6
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...April 3rd 20217,5344.6
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,...April 10th 20217,3774.9
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.May 28th 202112 K4.9
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...June 26th 202112 K4.8
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20246,3145
Ingredient, product: 2 results
