Caramelised apple pie

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Apple pie made with caramelised apples.
248K4.3 1 hour 55 min. September 11^th 2018

Pear tart with almond cream

(Found inTextsStagesIngredients)
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".
353K4.3 1 hour 14 min. March 17^th 2011

Soft fruits in sabayon

(Found inTexts)
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.
257K3.9 46 min. February 21^th 2011

Traditional nutty choc-chip cookies

(Found inTexts)
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
361K4 1 hour 49 min. January 5^th 2020

How to glaze a tart

(Found inTextsStagesIngredients)
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
435K4.4 7 min. February 15^th 2016

How to prepare egg glaze

(Found inTextsStages)
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 (brioche, puff pastry, ...).
292K4.3 2 min. October 17^th 2018

Scallops with fondue of leeks

(Found inTexts)
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
311K 24.6 23 min. March 6^th 2020

Pan-fried scallops and chanterelles with Noilly Prat sauce

(Found inTextsStages)
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
222K4.5 1 hour 6 min. May 10^th 2023

Scallops with cabbage julienne

(Found inTextsStages)
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
123K4.6 1 hour 21 min. December 31^th 2013

Rhubarb tart

(Found inTextsStages)
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
88K4.3 2 hours 10 min. July 14^th 2013

Pork chops in the oven

(Found inTextsStages)
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
281K3.5 25 min. August 16^th 2015

Caribbean upside-down cake

(Found inTexts)
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a...
59K4.7 1 hour 7 min. December 30^th 2019

Bonnevaux apple tart

(Found inTexts)
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In...
38K4 2 hours 7 min. November 2^nd 2016

Linzer torte

(Found inTexts)
Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
45K4.7 1 hour 5 min. November 27^th 2016

Galette Charentaise

(Found inTexts)
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
42K5 2 hours 45 min. August 26^th 2018

How to cook caramelized puff pastry well

(Found inTexts)
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
261K 24.9 36 min. September 3^rd 2017

Raspberry tart

(Found inTextsStagesIngredients)
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
60K5 1 hour 41 min. July 4^th 2020

Normandy seafood stew

(Found inTexts)
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
56K2.5 2 hours 13 min. January 9^th 2019

Autumn apple and plum crumble pie

(Found inTexts)
This crumble with a difference captures real autumn flavours: apples, plums and hazelnuts. For a change, the crumble topping is pressed into a thin crust, more like a pie.
36K 1 hour 37 min. October 27^th 2019

Apple custard tart

(Found inTexts)
You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.
29K 2 hours 37 min. July 26^th 2020

My best addresses...

My good addresses, favourite suppliers, ingredients, products and equipment.
295K4.0 August 29^th 2023

The golden-brown finish on puff pastry

Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
39K 24.7 February 8^th 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 1^st 2018

Kitchen ovens

You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
22K4.4 May 16^th 2020

The super powers of cornstarch

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
8,248 January 14^th 2022

The two frying pans

Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
7,0364.7 February 26^th 2022