Recipes: 256 results
Crème brulée
(Found inTextsStages)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...
1.6M 74.3 4 hours 38 min. December 31th 2011
How to succeed in making sabayon (syllabub)
(Found inTexts)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
919K 54 18 min. November 12th 2017
Cocotte eggs with Comté
(Found inTextsStagesIngredients)A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
341K4.3 1 hour February 21th 2011
Leek and potato soup
(Found inTexts)A classic of French family cooking.
474K5 42 min. October 3rd 2010
Natural leaven
(Found inTexts)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
Chantilly cream
(Found inTextsIngredients)Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
655K5 18 min. September 17th 2013
Rémoulade dressing
(Found inTexts)This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
863K3.9 6 min. October 3rd 2010
New tiramisu
(Found inTexts)This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
366K3.3 54 min. January 19th 2015
Pilau rice
(Found inTexts)Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
372K 14.4 33 min. February 21th 2011
Crème caramel
(Found inTextsStages)Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
251K5 3 hours 33 min. February 21th 2011
Steak burger topped with egg
(Found inTexts)A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
249K4.9 52 min. June 22th 2013
Tomato pesto
(Found inTexts)This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
157K4.5 13 min. June 29th 2011
Spaghetti with mussels and basil
(Found inTextsIngredients)Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
148K4.1 1 hour 40 min. September 14th 2011
How to prepare cockles
(Found inTextsStages)Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
524K 13.7 1 hour 52 min. March 13th 2013
Chocolate Chantilly
(Found inTextsStages)If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
165K5 15 min. September 25th 2013
Foie gras Chantilly
(Found inTextsStages)Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
106K4.6 28 min. September 17th 2013
Tea and white chocolate biscuits
(Found inTexts)This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
130K4.8 4 hours 10 min. September 11th 2018
Purple artichokes braised in white wine
(Found inTexts)In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
65K4.3 40 min. June 29th 2014
French Family Cake
(Found inTexts)The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
65K4 1 hour 12 min. October 12th 2014
Pages: 7 results
Films and papers in the kitchen
Various papers and plastic films used in cooking .568K 93.6 August 29th 2023
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.818K3.7 December 10th 2023
The name of the elements
Where the names of the elements that make up matter come from.72K3.6 August 29th 2023
Electronic controlling of a pump
How to switch on a pump with a timer automatically using high water level .167K4.4 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .420K4.0 August 29th 2023
Blog articles: 21 results
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...38K4.3 February 27th 2013
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...51K4.8 June 16th 2021
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.266K 23.7 June 23th 2021
Vegetable soups
As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.7,3365 December 5th 2017
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...8,4845 December 14th 2017
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?37K4.3 February 28th 2018
The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...11K4.9 September 8th 2018
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...46K4.6 November 26th 2018
When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?12K4.5 August 13th 2019
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...12K4.7 January 30th 2021
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...6,9444.9 June 12th 2021
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...8,206 January 14th 2022
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...7,2544.9 January 22th 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.7,0084.7 February 26th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).9,4684.9 June 18th 2022
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...12K4.8 September 14th 2022
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...5,4285 June 19th 2023
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.5,0815 June 28th 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...7,4014.7 July 21th 2023
Lexicon: 11 results
Add liquid to cover
(Found inTexts)Filling a receptacle with liquid, until the contents are just covered.
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Finish sauce (with butter)
(Found inTexts)Adding cold butter to a hot liquid a little at a time, while beating with a whip to make a smooth sauce.
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Soaking a cake
(Found inTexts)Soaking (or drizzling) is adding liquid to a cake after cooking, usually a syrup or alcohol, to make it less dry.
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Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
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Utensil: 7 results
Skimmer
(Found inTexts)Used for removing the froth that forms on top of some liquids during cooking like soups, stock, jams, etc. Sometimes it's used for removing something from liquid, like vegetables in water for example, but this is not the ideal tool, it's better to use an araignée (spider).
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Araignée (spider)
(Found inTexts)A kind of skimmer, like a shallow wire basket on a long handle. It's ideal for removing something solid from a liquid, like vegetables in water for example. .
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Salad spinner
(Found inTexts)A salad spinner is a simple device: a kind of mesh basket which is spun by turning a handle on the lid. As the basket turns very fast, any items in it are forced agaisnt the sides by centrifugal force, and the water (or other liquid) they contain is spun off and collects in the bottom of the...
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Ingredient, product: 4 results
cream
(Found inTexts)If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
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vanilla
(Found inTexts)Vanilla is a spice produced by a kind of orchid, originally from South America. After harvesting and treatment it is sold in the form of black pods about 4 inches long.Vanilla can be found in different forms: beans (pods) - the best kind, and in liquid essence or powder extract.The best vanilla (it...
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