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Recipes: 159 results
Crème brulée
Crème brulée
(Found inTextsStagesIngredients)
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
Rice pudding (riz au lait)
Rice pudding (riz au lait)
(Found inTextsStagesIngredients)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
(Found inTextsStagesIngredients)
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.
401K 24.3 44 min. January 17th 2018
Potato gratin
Potato gratin
(Found inTextsStagesIngredientsComments)
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
(Found inTexts)
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
45K 1 hour 8 min. July 13th 2022
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
(Found inTextsIngredients)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
426K4.6 5 hours 27 min. October 30th 2021
Pizza dough
Pizza dough
(Found inTexts)
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
494K4.6 1 hour 59 min. August 27th 2020
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
(Found inTextsStagesIngredients)
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
243K 24.2 1 min. February 21th 2011
Apricot blancmange
Apricot blancmange
(Found inTextsStagesIngredients)
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
299K4 3 hours 14 min. August 23th 2011
Chocolate muffins
Chocolate muffins
(Found inTexts)
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
304K4.3 1 hour 15 min. February 21th 2011
Bechamel sauce
Bechamel sauce
(Found inTextsStagesIngredients)
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
410K4.3 18 min. February 21th 2011
Boiling potatoes in their skins
Boiling potatoes in their skins
(Found inTexts)
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
605K 34.4 30 min. July 25th 2017
Chocolate cream
Chocolate cream
(Found inTextsStagesIngredients)
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
253K4.2 3 hours 6 min. October 13th 2010
Hot chocolate
Hot chocolate
(Found inTextsIngredients)
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
208K4 23 min. December 19th 2010
Chocolate ganache
Chocolate ganache
(Found inTexts)
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
315K 13.7 15 min. January 25th 2022
Cherry clafoutis
Cherry clafoutis
(Found inTexts)
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
129K4.3 1 hour 17 min. June 19th 2011
Pain perdu
Pain perdu
(Found inTextsIngredients)
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
157K3.8 39 min. July 20th 2011
Praline rochers
Praline rochers
(Found inTextsIngredients)
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
185K5 3 hours 13 min. August 28th 2011
Milk rolls
Milk rolls
(Found inTextsStagesIngredients)
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
180K 13.8 5 hours 31 min. September 11th 2018
Celeriac soup with mustard
Celeriac soup with mustard
(Found inTextsStagesIngredients)
This delicious creamy soup is very quick to make.
141K4.6 43 min. May 4th 2012
Pages: 5 results
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
Information on weights and measures in the kitchen
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.
817K3.7 December 10th 2023
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
301K 13.6 August 29th 2023
Basic temperature in bread-making
Basic temperature in bread-making
Basic temperature in bread-making.
224K3.7 August 29th 2023
Soured dough
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
142K 24.1 February 23th 2024
Blog articles: 22 results
Half milk, half cream
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...
1,383 February 27th 2024
Devising a recipe
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
13K4.4 October 15th 2012
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...
17K4.4 October 15th 2012
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
104K 14.0 November 6th 2012
A few tips for effective kneading at home
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.
265K 23.7 June 23th 2021
Lemon in recipes
Lemon in recipes
Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...
12K5 October 23th 2017
Vegetable soups
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.
7,2635 December 5th 2017
Fats for cooking
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?
16K5 January 23th 2018
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
71K 24.4 February 15th 2018
Is it really necessary to cream egg yolks?
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?
36K4.3 February 28th 2018
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
16K4.4 May 1st 2018
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
25K4.1 May 23th 2019
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
9,175 August 10th 2021 Sponsored article.
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,8955 November 27th 2021
 The super powers of cornstarch
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...
8,058 January 14th 2022
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...
8,1064.5 March 12th 2022
Celeriac soups and the 3rd ingredient
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,5554.9 May 21th 2022
Parmesan cheese crusts
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
The 3 secrets of Parisian flan
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...
7,2234.7 July 21th 2023
Cooking cauliflower
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
6,3733.3 August 29th 2023
Lexicon: 1 results
Ganache
Ganache
(Found inTexts)
A mixture of melted chocolate with cream or milk, which allows it to keep a soft consitency which doesn't set on cooling.
716K
Ingredient, product: 6 results
cream
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...
716K
milk
milk
(Found inTexts)
When we talk of milk on cooking-ez.com, and unless otherwise specified, it's cow's milk. It should also always remember to explain to childrens in towns, that milk comes from cows, not bricks or bottles from the supermarket.
716K 1
Comté cheese
Comté cheese
(Found inTexts)
Comté is a cow's milk cheese, made in the Jura's mountains, in eastern France. It looks a bit like Gruyère and Emmenthal (without holes), but that's just the appearence, its flavour is much stronger.You can find more information about it on Wikipédia or on the Comté official website.
716K
Mont-d'Or cheese
Mont-d'Or cheese
(Found inTexts)
Mont-d'Or is a cheese made from whole raw cow's milk in Franche-Comté (an area of eastern France).It's a soft and full-flavoured cheese, sold in a characteristic wood box.Mont-d'Or in Wikipedia.
716K
feta
feta
(Found inTexts)
Feta is a brined curd cheese traditionally made in Greece, from sheep milk (sometimes from goat milk).
716K
cancoillotte
cancoillotte
(Found inTexts)
Cancoillotte is a runny French cheese made from milk cow, principally in Franche-Comté traditional province of eastern France.
716K


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