Recipes: 118 results
Sweetcrust pastry (pâte sablée)
(Found inTextsStages)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
466K 24.4 33 min. July 1st 2019
Raw beetroot mousse with walnuts
(Found inTexts)A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
355K4 47 min. October 13th 2010
Rich hazelnut buttercream
(Found inTextsStages)This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
143K4.1 40 min. November 15th 2017
Chantilly rice pudding
(Found inTexts)A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.
37K 2 hours 50 min. April 1st 2020
Artichoke Soup
(Found inTexts)For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
11K 46 min. December 4th 2022
Chocolate sweetcrust pastry
(Found inStages)This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
53K1 16 min. July 4th 2018
Sweet pastry
(Found inStages)This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
49K 13 min. June 27th 2018
Breton sablé biscuit dough
(Found inStages)Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
98K 26 min. August 1st 2018
Galette Charentaise
(Found inStages)This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
42K5 2 hours 45 min. August 26th 2018
Gâteau Basque
(Found inStages)This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
60K4.7 2 hours 51 min. September 11th 2018
Gâteau Breton (Brittany butter cake)
(Found inStages)Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
86K4 1 hour 10 min. September 11th 2018
Chestnut moelleux
(Found inStages)"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
42K 15 1 hour 13 min. February 11th 2018
Toasted-flour biscuits
(Found inStages)This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
49K4.5 2 hours 43 min. September 11th 2018
Tea and white chocolate biscuits
(Found inStages)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
How to seal a terrine or casserole dish
(Found inStages)The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
158K3.8 33 min. January 11th 2017
Dublin fruit scones
(Found inStages)Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
106K4.2 48 min. September 12th 2018
Ali Baba bread
(Found inStages)This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
38K5 4 hours 23 min. December 10th 2017
Flamiche
(Found inStages)Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
39K 14.5 1 hour 16 min. April 30th 2017
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My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.295K4.0 August 29th 2023
Blog articles: 16 results
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...31K4.5 November 2nd 2019
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.7,3675 December 5th 2017
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
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
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?10K4.7 May 31th 2019
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.39K4.1 June 28th 2019
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...15K4.5 April 18th 2020
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...4,8414.9 April 10th 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...6,9754.9 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...8,266 January 14th 2022
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...8,2514.5 March 12th 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).9,5054.9 June 18th 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...5,4795 June 19th 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...7,4624.7 July 21th 2023