Recipes: 4 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,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
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.
340K3.9 3 hours 26 min. October 24th 2017
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.
313K4.6 58 min. October 13th 2010
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...
1.7M 304.0 7 days 15 min. April 3rd 2020
Pages: 2 results
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...721K 413.6 August 29th 2023
Blog articles: 9 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...44K4.4 December 15th 2014
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? .119K 14.1 February 7th 2017
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.53K 24.2 June 21th 2017
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.42K4.1 September 29th 2018
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...4,5314.8 February 20th 2021
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...13K4.6 April 30th 2022
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. .4,9264.9 April 13th 2023
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...7,5704.7 July 21th 2023
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.7,533 September 5th 2023