Fillings for macaroons

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The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30^th 2020292 K 24.3 2 hours 1 min.

Macarons (the original French macaroons)

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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,...
October 3^rd 20191.58 M 714.6 2 hours 40 min.

Breton galettes (pancakes)

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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?".
February 21^th 2011216 K 23.9 20 min.

Surprise bread

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This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27^th 2020697 K 84.5 6 hours 25 min.

Parisian-style chocolate custard tart

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You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13^th 202251 K 1 hour 8 min.

How to bake blind

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This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6^th 2017913 K5 1 hour 40 min.

Salmon and spinach quiche

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This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17^th 2022406 K 14 1 hour 15 min.

Pears and caramelised walnut samosas

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Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13^th 2010325 K4 1 hour 25 min.

Stuffed tomatoes and courgettes

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A classic recipe of French family cooking, but with a more sophisticated filling.
February 21^th 2011337 K3.8 1 hour 50 min.

Profiteroles

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Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13^th 2010306 K 14.5 1 hour 35 min.

French custard tart

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Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
July 13^th 2022438 K 234.3 1 hour 10 min.

Potato tortilla (Spanish omelette)

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Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
February 21^th 2011289 K 34 1 hour 20 min.

Crab and smoked salmon club sandwiches

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A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
October 13^th 2010219 K 15 1 hour 2 min.

Sushi

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Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13^th 2010331 K4.5 1 hour 40 min.

Praline

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Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
August 3^rd 2012261 K3.5 55 min.

Pistachio cream

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Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
October 4^th 2012298 K 64.1 35 min.

Succès praliné (praline meringue)

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The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20^th 2010366 K 34.1 4 hours 20 min.

Vegetable rosette tart

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Blanched courgettes and carrots arranged in a rosette with a feta filling.
October 6^th 2010173 K3.8 1 hour 55 min.

Courgette tart with mint

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Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
June 11^th 2011163 K4.1 1 hour 25 min.

Bolognaise lasagne

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Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
February 27^th 2011225 K4.4 2 hours 3 min.

Oven housing

Once the domed oven is finished and dry, we can start to construct the housing around it.
August 30^th 2024115 K3.9

The art of the charlotte

In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27^th 201340 K4.3

What can I use for blind baking a pastry case?

When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2^nd 2017106 K4.5

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
September 29^th 201843 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 31^th 201911 K4.7

The proper use of a pastry bag

Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.
December 5^th 20205,3754.7

Creams in pastry

In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...
March 12^th 20229,4574.5

The right size of zucchini

When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9^th 20243,5485