Frozen nougat

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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 17^th 2024275 K4.5 1 hour 25 min.

Finger biscuits

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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 30^th 2021337 K5 50 min.

Macarons (the original French macaroons)

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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 3^rd 20191.58 M 714.6 2 hours 40 min.

Meringues

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A very simple recipe but which always impresses.
June 10^th 2019389 K4.5 4 hours 20 min.

Real custard sauce (crème anglaise)

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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 17^th 2018413 K 24.3 45 min.

Chocolate mousse

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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 21^th 2011472 K3.7 40 min.

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 21^th 2011551 K5 5 min.

Pear and lime meringue pie

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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 21^th 2011249 K 23.8 2 hours 40 min.

Italian Meringue

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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 2^nd 2015468 K4.3 30 min.

Succès praliné (praline meringue)

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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 20^th 2010366 K 34.1 4 hours 20 min.

Eton mess

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Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
July 25^th 2010160 K5 4 hours 55 min.

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 28^th 2011199 K5 45 min.

Key Lime Pie for Jeremy

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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 30^th 201291 K 13.8 3 hours 50 min.

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 24^th 2013116 K4.3 2 hours 35 min.

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 2^nd 2015116 K3.8 1 hour 20 min.

Nougat

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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 19^th 2013120 K 15 1 hour 45 min.

Ice-cream Vacherin

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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 21^th 2014172 K4.5 8 hours 45 min.

Amaretti

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Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31^th 201568 K4.5 1 hour 3 min.

Lemon Meringue Pie Verrines

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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 12^th 201559 K5 25 min.

Lemon Tart / Meringue Pie

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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 23^th 201647 K5 3 hours 25 min.

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 15^th 20241.17 M3.6

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 14^th 201358 K4.5

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 15^th 201213 K4.4

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 3^rd 20216,3524.6

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 12^th 20229,5034.5

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 11^th 20244,3575