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Recipes: 31 results
How to use gelatin
How to use gelatin
(Found inTextsStagesIngredients)
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
389K4.8 7 min. July 9th 2018
Strawberry Charlotte
Strawberry Charlotte
(Found inTexts)
This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
134K5 3 hours 9 min. June 17th 2012
Fruit crémeux
Fruit crémeux
(Found inTextsStagesIngredients)
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
159K2.5 40 min. September 12th 2020
Diplomat cream
Diplomat cream
(Found inTextsStagesIngredients)
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
56K 1 hour 47 min. October 30th 2019
Apple paste
Apple paste
(Found inTexts)
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
66K5 10 days 48 min. November 6th 2019
Clementine diplomat cream
Clementine diplomat cream
(Found inTextsStagesIngredients)
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.
28K 28 min. February 13th 2022
Bavaroise cream
Bavaroise cream
(Found inTextsStagesIngredients)
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
16K 40 min. May 8th 2022
Lime meringue tart
Lime meringue tart
(Found inStagesIngredients)
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
31K 1 hour 54 min. July 1st 2018
Pistachio panna cotta with custard
Pistachio panna cotta with custard
(Found inStagesIngredients)
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
37K 25 3 hours 12 min. February 18th 2018
Two-coloured chocolate-orange tart
Two-coloured chocolate-orange tart
(Found inStagesIngredients)
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
52K5 2 hours 35 min. April 15th 2015
Avocado and smoked salmon terrine
Avocado and smoked salmon terrine
(Found inStagesIngredients)
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
169K5 4 hours 7 min. April 10th 2011
Apricot blancmange
Apricot blancmange
(Found inStagesIngredients)
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
299K4 3 hours 14 min. August 23th 2011
Pear charlotte
Pear charlotte
(Found inStagesIngredients)
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
119K4.1 13 hours 59 min. April 7th 2013
Individual charlottes with morello cherries
Individual charlottes with morello cherries
(Found inStagesIngredients)
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
184K 15 4 hours 49 min. February 21th 2011
Black Forest gateau
Black Forest gateau
(Found inStagesIngredients)
Black Forest gateau is a sophisticated dessert which comes from Germany. It is essentially a combination of four flavours: chocolate, cherries, cream and kirsch. Here is my own version.
145K4.6 2 hours 32 min. November 27th 2011
Plum and almond panna cotta
Plum and almond panna cotta
(Found inStagesIngredients)
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
35K 3 hours 25 min. October 20th 2019
Blackberry and almond fondant tart
Blackberry and almond fondant tart
(Found inStagesIngredients)
Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds. This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a...
33K 3 hours 46 min. December 30th 2019
European glass
European glass
(Found inStagesIngredients)
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...
221K5 2 hours 29 min. August 15th 2010
Frozen Nougat
Frozen Nougat
(Found inStagesIngredients)
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
265K4.5 1 hour 28 min. February 21th 2011
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
(Found inStagesIngredients)
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
205K3.8 4 hours 58 min. February 21th 2011
Blog articles: 8 results
Devising a recipe
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
13K4.4 October 15th 2012
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.
23K4.5 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...
38K4.3 February 27th 2013
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;...
67K4.0 March 6th 2013
The 3 secrets of successful mousses
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
5,4454.6 April 3rd 2021
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
22K4.5 April 16th 2021
Creams in pastry
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...
8,1024.5 March 12th 2022
The gelling agent in a cream
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
9,3794.9 June 18th 2022
Ingredient, product: 1 results
gelatin
gelatin
(Found inTexts)
Gelatin is a gelling agent, of animal origin, which is used in cooking to thicken or set preparations. It dissolves when heated (at about 60°C), and then acts as a gelling agent when the temperature drops again.
716K


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