Confectioner's custard (Crème pâtissière, or French pastry cream)

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Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

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?".

French croissants

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In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

Fish fillet in express cooking envelope

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Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.

Strawberries with mint and cream

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Minty confectioner's custard, diced strawberries and whipped cream.

Brioche feuilletée (flaky brioche)

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For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.

Yeast-based flaky dough (for croissants)

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This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in...

How to add beaten eggs whites to a mixture

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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.

Chocolate mousse with hazelnuts

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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!

Algerian brik rolls

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In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion.

Spinach brik parcels

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Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.

Kouign-amann

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Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.

Verrine of avocado mousse and crab

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A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

Naan

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Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.

Pear and lime meringue pie

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A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.

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...).

Individual charlottes with morello cherries

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The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.

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 became one of his most famous cakes, but this version is a little easier to make.

St Tropez tart

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This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.

Peach and verbena feuilleté

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In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's custard (french pastry cream), lightened with September 3^rd 201749 K3.9 2 hours 25 min.