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.
January 6^th 2021279K 24.5 3 hours 8 min.

Crème brulée

(Found inTexts)
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.7M 74.3 4 hours 38 min.

Belle-helene in a glass

(Found inTexts)
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21^th 2011251K3.8 1 hour 47 min.

Fresh mint ice-cream

(Found inTextsStages)
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21^th 2011523K4.6 1 hour 34 min.

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.
February 21^th 2011270K4.5 1 hour 28 min.

Citrus crunch

(Found inTexts)
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...
February 2^nd 2016226K3.7 1 hour 16 min.

Fruit coulis (fruit purée)

(Found inTextsStages)
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...
October 20^th 2012766K 44 24 min.

Icelandic-style fish and vegetable pie

(Found inTexts)
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
September 7^th 2018272K3.9 4 hours 35 min.

Pitta bread

(Found inTexts)
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
February 21^th 2011516K 14.5 2 hours 55 min.

How to use a forcing bag (piping or icing bag)

(Found inTexts)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
January 14^th 2011294K 15 22 min.

Almond tuiles

(Found inTexts)
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21^th 2019374K4 1 hour 18 min.

How to make chocolate chips

(Found inTexts)
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21^th 2011270K3.8 5 min.

Vanilla ice cream

(Found inTextsStages)
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6^th 2017430K3.8 1 hour 7 min.

Profiteroles

(Found inTextsStages)
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13^th 2010304K 14.5 1 hour 35 min.

Pear sorbet

(Found inTextsStages)
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21^th 2011326K4 54 min.

Blackcurrant sorbet for Edith

(Found inTextsStages)
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
October 13^th 2010246K4.9 23 min.

Tagliatelle and courgette spaghetti, carbonara style

(Found inTexts)
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
February 21^th 2011291K4.7 53 min.

Spaghetti Carbonara

(Found inTextsComments)
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
February 21^th 2011330K 24.8 24 min.

Caramelised walnuts

(Found inTexts)
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21^th 2011360K5 22 min.

Crispy rolls with chicken and leek

(Found inTexts)
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
February 21^th 2011228K5 49 min.

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024428K4.0

Some hints for a pizza-party

Some hints for a successful pizza party.
August 24^th 2024186K3.7

Information on weights and measures in the kitchen

The way ingredients are described in a recipe varies from country to country. This difference, which is quite profound, relates not only to units of measurement, but also to the way in which they are measured: weight or volume. Let's take a look.
August 22^th 2024820K3.7

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023298K3.9

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023305K 13.6

Advices for writing your recipes

On-line document for writing a personal recipe.
August 29^th 202356K4.4

A few tips on homemade ice cream

If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11^th 20241,4315

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...
February 6^th 201114K 14.6

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.
October 15^th 201214K4.4

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.
September 25^th 201217K4.4

Markers in cooking

When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
July 3^rd 20217,5855

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...
February 27^th 201339K4.3

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? .
February 7^th 2017121K 14.1

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...
December 14^th 20178,8895

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?
February 28^th 201838K4.3

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20204,1164.8

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
February 20^th 20214,8704.8

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...
April 3^rd 20215,9354.6

Let's rehabilitate spinach

We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...
May 7^th 20214,4444.8

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...
August 10^th 20219,345 Sponsored article

In praise of Mont d'Or cheese

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27^th 20217,5025

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 20218,6844.8

The dissociation of a preparation

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 20227,9774.9

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.
February 26^th 20227,5544.7

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...
March 12^th 20228,8614.5

Sorrel and its cooking

Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...
March 19^th 20227,3075