Recipes: 353 results
Epiphany galette
(Found inTexts)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
278K 24.5 3 hours 8 min. January 6th 2021
Gingerbread
(Found inTexts)Maybe this recipe will bring back memories.
276K4.2 1 hour 4 min. February 21th 2011
Passion fruit jellies
(Found inTexts)Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
324K4 2 hours 30 min. July 4th 2018
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
Brioche dough
(Found inTextsIngredients)It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
512K 44.2 14 hours 27 min. September 16th 2020
Bouquet garni
(Found inTexts)Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21th 2017
Herb salad
(Found inTexts)Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
222K4.6 22 min. October 13th 2010
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTexts)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27th 2017
Sweetcrust pastry (pâte sablée)
(Found inTextsIngredients)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
471K 24.4 33 min. July 1st 2019
French dressing (vinaigrette)
(Found inTexts)Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Blackcurrant liqueur
(Found inTexts)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
840K 44.7 51 min. August 3rd 2013
Sausage mushroom and cheese crumble
(Found inTexts)A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
239K 24.6 2 hours 45 min. May 10th 2023
Potato gratin
(Found inTexts)This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Hachis parmentier
(Found inTexts)This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
395K 24.4 1 hour 22 min. February 21th 2011
Sesame fried scampi
(Found inTexts)Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
292K5 33 min. November 11th 2012
Leek and potato soup
(Found inTexts)A classic of French family cooking.
477K5 42 min. October 3rd 2010
French croissants
(Found inTexts)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
612K 24.4 2 hours 34 min. June 26th 2019
Pages: 15 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.205K 44.2 August 29th 2023
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...1.2M3.6 June 3rd 2024
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...724K 413.6 June 3rd 2024
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.280K 43.6 August 29th 2023
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.216K 13.6 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.305K 13.6 August 29th 2023
The protection of your data
At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.32K4.3 August 29th 2023
Films and papers in the kitchen
Various papers and plastic films used in cooking .571K 93.6 August 29th 2023
Blog articles: 45 results
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...15K 34.7 March 24th 2018
The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...11K4.9 March 18th 2020
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...14K 14.6 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...37K4.2 February 9th 2011
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….29K 14.4 May 21th 2011
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
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. .105K 14.0 November 6th 2012
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...16K4.4 November 26th 2012
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
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.5085 July 24th 2024
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...44K4.4 December 15th 2014
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...23K5 November 22th 2016
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .121K 14.1 February 7th 2017
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.54K 24.2 June 21th 2017
Vegetable soups
As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.7,6665 December 5th 2017
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
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?37K4.3 February 28th 2018
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...16K4.4 May 1st 2018
Lexicon: 9 results
Garlic "en chemise"
(Found inTexts)Said of garlic cloves which are used without being peeled ("in its shirt" in French). In the photo, the left hand clove is peeled as normal, the right hand one is "en chemise".
780K
Dry roasting
(Found inTexts)Dry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water they contain.It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
780K 1
Poolish
(Found inTexts)Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
780K
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
780K 2
chocolate drops (pistoles)
(Found inTexts)Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
780K
À l'anglaise (English style)
(Found inTexts)French cooking term, said of a cooking, rather of vegetables, which is done in a large volume of boiling salted water.
780K
Utensil: 7 results
Short-handled brush
(Found inTexts)This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.
780K
Bannetons (bread rising baskets)
(Found inTexts)Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
780K
Dough scraper ("corne" in French)
(Found inTexts)This simple piece of plastic is very useful, with its rounded shape, for collecting all the dough efficiently from the mixing bowl.
780K
Short-handled brush
(Found inTexts)This is a soft brush, used to brush dough gently during working to remove all excess flour. It's essential for working soft very hydrated dough like for French baguettes.
780K
Ingredient, product: 6 results
Morteau sausage
(Found inTexts)Morteau sausage is a delicious sausage, smoked for at least 48 hours with conifer sawdust in the highlands of the French region of Franche-Comté. Unfortunately it does not yet benefit from A.O.C. status (French culinary heritage protection) and it's a real shame! but only a geographic protected...
780K
cream
(Found inTexts)If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
780K
baking powder
(Found inTexts)Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
780K
"Quatre-épices" spice blend
(Found inTexts)Quatre-épices (4 spices) is a mix of: black pepper, cloves, nutmeg and cinnamon.Sometimes a fifth spice is added, ginger or chilli. [Translator's note: this mix is rather hotter and less sweet than British "mixed spice", and in France is often used in savoury dishes. If using British style mixed...
780K
small pieces of bacon
(Found inTexts)"Lardons" in French are bacon cut in small pieces, more or less big.
780K
cancoillotte
(Found inTexts)Cancoillotte is a runny French cheese made from milk cow, principally in Franche-Comté traditional province of eastern France.
780K