Recipes: 5 results
Home-made terrine of foie gras
(Found inTexts)Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16th 20245.24 M 64.2 4 days 15 hours 50 min.
Sandwich bread
(Found inTexts)Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017347 K3.9 3 hours 30 min.
Butter cream
(Found inTexts)Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010321 K4.6 60 min.
Foie gras ballotine
(Found inTexts)Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow...
December 11th 20243,161 2 days 17 hours 30 min.
Natural leaven
(Found inComments)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.69 M 304.0 7 days 15 min.
Pages: 3 results
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 12th 2024434 K4.0
Making your own bread
You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.August 22th 2024566 K 63.9
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...June 3rd 2024729 K 413.6
Blog articles: 10 results
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...December 15th 201445 K4.4
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 7th 2017124 K 14.1
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.June 21th 201758 K 24.2
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.September 29th 201843 K4.1
Croutons
Do you use croutons, that typically French trick of toasting small pieces of bread on the side to add to a recipe? They're just delicious, but you need to know 2 or 3 things about them. .December 30th 20206,2625
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 20th 20215,2704.8
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...April 30th 202215 K4.6
The long fermentation of bread
I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .April 13th 20235,9044.9
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...July 21th 20239,0704.7
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.September 5th 20238,7945