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Recipes: 31 results
Frozen nougat
Frozen nougat
(Found inTextsStages)
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024276 K4.5 1 hour 25 min.
Finger biscuits
Finger biscuits
(Found inTextsStages)
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021338 K5 50 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
(Found inTextsComments)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.58 M 714.6 2 hours 40 min.
Meringues
Meringues
(Found inTextsStages)
A very simple recipe but which always impresses.
June 10th 2019390 K4.5 4 hours 20 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
(Found inTexts)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018413 K 24.3 45 min.
Chocolate mousse
Chocolate mousse
(Found inTexts)
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011472 K3.7 40 min.
How to beat egg whites
How to beat egg whites
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Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
February 21th 2011552 K5 5 min.
Pear and lime meringue pie
Pear and lime meringue pie
(Found inTextsStagesComments)
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
February 21th 2011249 K 23.8 2 hours 40 min.
Italian Meringue
Italian Meringue
(Found inTextsStages)
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2nd 2015469 K4.3 30 min.
Succès praliné (praline meringue)
Succès praliné (praline meringue)
(Found inTextsStages)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20th 2010367 K 34.1 4 hours 20 min.
Eton mess
Eton mess
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Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
July 25th 2010161 K5 4 hours 55 min.
Almond dacquoise
Almond dacquoise
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A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
June 28th 2011199 K5 45 min.
Key Lime Pie for Jeremy
Key Lime Pie for Jeremy
(Found inTextsStages)
Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
September 30th 201291 K 13.8 3 hours 50 min.
Pavlova
Pavlova
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Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
March 24th 2013116 K4.3 2 hours 35 min.
Swiss meringues
Swiss meringues
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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2nd 2015117 K3.8 1 hour 20 min.
Nougat
Nougat
(Found inTextsStages)
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
June 19th 2013120 K 15 1 hour 45 min.
Ice-cream Vacherin
Ice-cream Vacherin
(Found inTextsStages)
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
December 21th 2014172 K4.5 8 hours 45 min.
Amaretti
Amaretti
(Found inTexts)
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31th 201568 K4.5 1 hour 3 min.
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
(Found inTextsStages)
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
July 12th 201560 K5 25 min.
Lemon Tart / Meringue Pie
Lemon Tart / Meringue Pie
(Found inTextsStages)
Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
March 23th 201648 K5 3 hours 25 min.
Pages: 1 results
Bread oven
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15th 20241.17 M3.6
Blog articles: 5 results
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201358 K4.5
The ideal restaurant
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream.
October 15th 201213 K4.4
The 3 secrets of successful mousses
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 3rd 20216,3914.6
Creams in pastry
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 12th 20229,5444.5
A few tips on homemade ice cream
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 11th 20244,5895


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