New leavened bread

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This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30^th 2019913 K 34.3 7 hours

Milk rolls

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This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
September 11^th 2018194 K 13.8 5 hours 35 min.

Aperitif rolls

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These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
October 24^th 2017123 K4 2 hours 35 min.

Two-olive ciabatta

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Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24^th 2017120 K4.3 4 hours 15 min.

Classic French white bread

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This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
June 6^th 2017301 K4.1 3 hours 50 min.

Sweet pastry

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This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
June 27^th 201860 K 15 min.

Alsatian apple tart

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This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
July 13^th 202271 K 55 min.

Cramique

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Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
September 12^th 201891 K 13 hours 55 min.

Fruit crémeux

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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...
September 12^th 2020184 K2.5 40 min.

Raspberry tart

(Found inTexts)
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...
July 4^th 202074 K5 1 hour 45 min.

Piped petits-fours

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As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30^th 2019128 K1 1 day 35 min.

Moist chocolate cake

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A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
December 30^th 201886 K5 1 hour 15 min.

Hazelnut and orange cake

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A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
January 23^th 201951 K5 2 hours 15 min.

Nachos

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Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2...
November 4^th 202045 K 1 hour 6 min.

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.
August 29^th 2023217 K 44.2

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...
March 24^th 201816 K 34.7