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Recipes: 171 results
Fruit crumble
Fruit crumble
(Found inTextsStagesIngredients)
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
298K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
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.
235K 24.5 3 hours 8 min. January 6th 2021
Chocolate tart
Chocolate tart
(Found inTexts)
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
258K 15 2 hours 26 min. November 16th 2013
Exotic fruit tart
Exotic fruit tart
(Found inTextsStages)
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
275K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
Pear tart with almond cream
(Found inTexts)
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
320K4.2 1 hour 14 min. March 17th 2011
Flambéd bananas
Flambéd bananas
(Found inTextsStages)
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
280K 14 40 min. February 21th 2011
Candied grapefruit peel
Candied grapefruit peel
(Found inTextsStagesIngredientsComments)
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
296K 14 1 day 1 hour 21 min. December 20th 2018
Fresh fruit in sabayon
Fresh fruit in sabayon
(Found inTextsStagesIngredients)
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
262K4.7 55 min. February 21th 2011
Passion fruit jellies
Passion fruit jellies
(Found inTextsIngredients)
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 .
287K4 2 hours 30 min. July 4th 2018
Soft fruits in sabayon
Soft fruits in sabayon
(Found inTextsStagesIngredients)
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
237K3.9 46 min. February 21th 2011
European glass
European glass
(Found inTextsStages)
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
206K5 2 hours 29 min. August 15th 2010
Frozen Nougat
Frozen Nougat
(Found inTextsStages)
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
244K4.5 1 hour 28 min. February 21th 2011
Financiers
Financiers
(Found inTextsStages)
This delicious little cake gets its name from its shape, in the form of a gold ingot.
304K 24.6 20 min. April 14th 2020
Fillings for macaroons
Fillings for macaroons
(Found inTexts)
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.
255K 24.3 2 hours 1 min. May 30th 2020
Macarons (the original French macaroons)
Macarons (the original French macaroons)
(Found inTexts)
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,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Citrus crunch
Citrus crunch
(Found inTextsStages)
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
198K3.7 1 hour 16 min. February 2nd 2016
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
(Found inTextsStages)
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...
852K 54 18 min. November 12th 2017
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
(Found inTextsStagesIngredients)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
709K 44 24 min. October 20th 2012
Sugar syrup
Sugar syrup
(Found inTexts)
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
655K5 8 min. February 21th 2011
Blackcurrant liqueur
Blackcurrant liqueur
(Found inTextsStagesComments)
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...
772K 44.7 51 min. August 3rd 2013
Pages: 5 results
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
385K3.9 July 1st 2021
A bread oven
A 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...
1.0M3.5 July 1st 2021
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
168K3.5 July 1st 2021
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
277K3.9 July 1st 2021
Cost calculations
Cost calculations
Information about how the site's recipe costs are calculated.
81K3.3 July 1st 2021
Blog articles: 15 results
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
42K3.6 March 6th 2013
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” ...
31K3.5 November 5th 2013
Candied fruits: don't get ripped off
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.
29K 23 June 21th 2017
Fruits and their syrup
Fruits and their syrup
As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .
3,3953.8 July 24th 2019
How to choose a centrifugal juicer
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc. The idea is simple: the chosen fruit are fed into the top of the machine through a tube.The fruit should be...
36K3.7 April 1st 2011
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
21K3.7 April 19th 2011
Too much sweet and savoury
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
17K3.9 November 3rd 2011
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
18K3.8 July 12th 2021
The art of the charlotte
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...
27K3.3 February 27th 2013
There is vanilla and vanilla
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...
4,6785 December 14th 2017
Foie gras service
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
5,9334.5 December 23th 2017
The cake and the raisins
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?
4,5334.4 May 31th 2019
The skin of the almonds
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
5,8463.7 February 8th 2020
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
4,373 August 10th 2021 Sponsored article.
What is the difference between bakery and patisserie?
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? .
75K 14 February 7th 2017
Lexicon: 6 results
Peel fruit completely
Peel fruit completely
(Found inTexts)
Removing all skin, seeds, pith, etc. of a fruit, to keep only flesh.
108K
Scraps (inedible parts)
Scraps (inedible parts)
(Found inTexts)
Scraps, inedible parts. Applies to vegetables, fruit (skins, core, ...), meat (bones, veins, skin, ...) and fish (heads, skin, bones...).
108K
Ingredient, product
Ingredient, product
(Found inTexts)
Everything used as a raw material in the kitchen: vegetables, meat, fish, spices, fruit, etc.
108K
Deglaze
Deglaze
(Found inTexts)
Deglazing. Pouring a little liquid into a pan where cooking has left a deposit on the bottom, then scraping to free all the juices and mix them with the liquid. .
108K
Zesting
Zesting
(Found inTexts)
"Zesting" / "to zest" means to take off the zest, the thin outer layer of peel on citrus fruit (lemon, orange, grapefruit, etc.), to add the fruit's flavour with a hint of bitterness to a mixture. This can be done with an ordinary knife, a vegetable peeler, or a more specialised utensil: a zesting...
108K
Chablonnage (sealing pastry with chocolate)
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...
108K 2
Utensil: 5 results
Vegetable peeler
Vegetable peeler
(Found inTexts)
Very useful for peel fruit and vegetables, cuting chocolate or parmesan chips.
108K
Mandolin
Mandolin
(Found inTexts)
A mandolin is used to cut ingredients (fruit, vegetables, etc.) into very even slices or small sticks. It consists of flat bed with an adjustable blade (plus a range of additional different plates or blades) over which the items are pushed to and fro.
108K
Pommes parisiennes spoon
Pommes parisiennes spoon
(Found inTexts)
This is a metal scoop, half spherical in shape, used to cut small even balls of fruit or vegetables. Sometimes sold as a melon ball spoon.
108K
Scouring pad
Scouring pad
(Found inTexts)
This sponge with one abrasive face is normally use to clean pans, but it's also very useful for scrubbing fruit or vegetables that are not going to be peeled like courgettes or potatoes.
108K
Vegetable mill
Vegetable mill
(Found inTexts)
Vegetable mills have been around for a long time, and are fairly simple: a revolving plate forces the vegetables (or fruits) through a grill plate (the size of holes varies). Of course it takes a bit of effort and elbow grease, but unlike a blender - which pulverises everything - a vegetable mill...
108K 2
Ingredient, product: 9 results
salt
salt
(Found inTexts)
Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
108K
vitamin C
vitamin C
(Found inTexts)
Vitamin C is an antioxidant, which means that it prevents vegetables and fruits from browning, like a peeled pear for example.Vitamine C is in several fruits and vegetables like blackcurrant and lemon, but it can be bought in powder form for use in cooking.
108K
apricot glaze
apricot glaze
(Found inTexts)
Apricot glaze is an apricot jelly (strained jam), used to coat tarts, to protect them from the air and give them a glossy appearance.
108K
quatre-épices (four spices)
quatre-épices (four spices)
(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...
108K
olive oil
olive oil
(Found inTexts)
Olive oil is a fat obtained by the cold pressing of olives (the fruit of the olive tree). Rather like wine, olive oil comes from a vast array of origins and cultivation methods. In the bottle, this offers many different bouquets, flavours and colours. So there is not just olive oil, but lots of...
108K
lemon
lemon
(Found inTexts)
Lemons are citrus fruit. The skin of the lemon is normally yellow, unlike the smaller, green-skinned lime. The whole flesh of the lemon is sometimes used, but recipes often call for the juice and/or the zest.
108K
tomato
tomato
(Found inTexts)
Coming from south America, tomato is a fruit rather than a vegetable, even if it's mainly cooked salted.
108K
lime
lime
(Found inTexts)
Lime is a citrus, a cousin of lemon, but not a kind of lemon. It's a very tasty fruit, frequently use in cooking and pastry.
108K
jam gelling agent
jam gelling agent
(Found inTexts)
Commercial jam jellies are mainly composed of fruit pectin (usually apples), and sold as a neutral-coloured powder.
108K


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