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Recipes: 23 results
Raw beetroot mousse with walnuts
(Found inTexts)A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010393 K4 50 min.
Quick bramble jelly
(Found inTextsStages)Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5th 2013300 K4.2 50 min.
Crème de foie gras
(Found inTexts)This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
December 17th 2023161 K3.8 1 hour 35 min.
Chocolate Chantilly
(Found inTexts)If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with cream. We just need water and...
September 25th 2013193 K5 15 min.
Foie gras Chantilly
(Found inTexts)Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with...
September 17th 2013134 K4.6 30 min.
Home-made potato crisps
(Found inStages)Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
March 19th 2014124 K3.9 30 min.
Pink Reims biscuits
(Found inStages)These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.
February 12th 2014131 K3.8 50 min.
Béarnaise sauce
(Found inStages)This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22th 2016368 K4 1 hour 6 min.
How to prepare egg glaze
(Found inStages)Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
How to succeed in making sabayon (syllabub)
(Found inStages)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 only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
November 12th 2017962 K 54 20 min.
Clarified butter
(Found inStages)This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017488 K4.2 2 hours 15 min.
Génoise (Genoa sponge)
(Found inStages)A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method.
March 10th 2019251 K 53 1 hour 15 min.
Crème caramel
(Found inStages)Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
February 21th 2011278 K5 3 hours 35 min.
Boeuf (beef) bourguignon
(Found inStages)Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
February 21th 2011500 K 32.5 4 hours 20 min.
Apple paste
(Found inStages)Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
November 6th 2019103 K5 10 days 50 min.
Quince jelly
(Found inStages)This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
October 23th 202240 K 1 hour 45 min.
How to prepare white beans
(Found inStages)When you want to use white beans in a recipe, most of the time you use dried beans. They're handy, but they're hard and not easy to use, but don't worry, in this recipe you'll see how to prepare and cook them.
August 16th 202367 K 12 hours 20 min.
Salad greens and small omelette
(Found inStages)A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.
September 10th 202329 K 50 min.
Shortbread tart with sweet apricots and rosemary
(Found inStages)In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.
September 8th 202428 K 1 2 hours 3 min.
Crème brulée
(Found inStages)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 of the former recipe, with video.
December 31th 20111.69 M 74.3 4 hours 40 min.
