Recipes: 41 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.
269K4.5 1 hour 28 min. February 21th 2011
Macarons (the original French macaroons)
(Found inTextsStagesComments)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
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.
407K 24.3 44 min. January 17th 2018
Chocolate mousse
(Found inTextsStages)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.
469K3.7 40 min. February 21th 2011
How to beat egg whites
(Found inTextsStages)Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
548K5 5 min. February 21th 2011
How to add beaten eggs whites to a mixture
(Found inTextsStages)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.
122K4.3 10 min. August 3rd 2012
Italian Meringue
(Found inTextsStages)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.
465K4.3 30 min. June 2nd 2015
Poached eggs
(Found inTexts)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.
306K5 2 hours 40 min. January 8th 2013
Mimosa eggs
(Found inTextsStages)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.
286K 25 46 min. February 21th 2011
Almond dacquoise
(Found inTexts)A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
196K5 44 min. June 28th 2011
"Buttonhole" quail eggs
(Found inTextsStages)This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
170K5 59 min. June 26th 2011
Swiss meringues
(Found inTexts)Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
113K3.8 1 hour 17 min. June 2nd 2015
Nougat
(Found inTextsStages)Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
117K 15 1 hour 41 min. June 19th 2013
Cheese Soufflé
(Found inTextsStages)A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
122K 14.4 1 hour 34 min. June 13th 2024
Eggs in tomato shells
(Found inTextsStages)This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
51K3.9 1 hour 3 min. October 11th 2015
Financier batter
(Found inTexts)This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.
332K4.6 12 min. April 14th 2020
Mousse with two chocolates
(Found inTextsStages)Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.
27K 43 min. April 25th 2021
Like MaronSui's
(Found inTextsStagesComments)Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
6,106 2 2 hours 27 min. May 26th 2024
Chocolate mousse with hazelnuts
(Found inStages)Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
47K5 55 min. November 26th 2017
Pages: 2 results
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Advices for writing your recipes
On-line document for writing a personal recipe.56K4.4 August 29th 2023
Blog articles: 7 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...7,3114.9 June 12th 2021
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...56K4.5 June 14th 2013
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
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
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...32K4.5 November 2nd 2019
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...14K4.8 October 9th 2020
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...5,8354.6 April 3rd 2021
Ingredient, product: 2 results
