Nanou's chocolate cake

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A moist melting cake, very very chocolaty...

Financiers

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This delicious little cake gets its name from its shape, in the form of a gold ingot.

Sandwich bread

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Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.

Five hours poultry

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Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or...

Half-cooked chocolate cake with raspberry coulis

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A small chocolate cake, still runny in the middle, served with a raspberry coulis.

Moist cereal bars

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Whether bars or rounds, this recipe produces delicous small cereal cakes.

Courgettes (zuchinis)

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A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.

Pilau rice

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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, which can easily be kept waiting without drying out.

Cornmeal baps for Anne

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These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.

Chocolate cream

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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.

How to grill salmon well

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This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the salmon dries out.

Brownies

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Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked.

Oat financiers for Louise

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These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.

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.

Tender tuna

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Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.

Pistachio "Financiers"

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This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.

Oaty walnut cake

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This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.

Croque-monsieur complet

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This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.

Chocolate cake

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A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.

Caribbean upside-down cake

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The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
January 30^th 201566 K4.0

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?
May 31^th 201917 K4.7

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.
June 28^th 201948 K4.1

Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...
July 31^th 201913 K4.6

Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
June 11^th 202216 K4.7

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 202411 K4.5

In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27^th 202415 K5

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20248,4745

When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1^st 20256,5915

Are you making a recipe—a cake, for example—and want to turn it into a chocolate version? Adding a few spoonfuls of cocoa powder seems like the simplest solution. However, the result is often disappointing: you end up with a cake that’s drier, denser, and goes stale quickly. This is due to...
November 10^th 2026125

Chablonner

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Chablonner 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 (which...
33 K3.8

Bannetons (bread rising baskets)

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Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
13 K4.7

Plastic sheet

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Bread dough needs to be covered during resting and rising, and a damp tea-towel works well. (It needs to be damp so that it does not take moisture from the dough). Another good solution is to use a plastic sheet (cut from a large plastic bag for example) which protects the dough well and, very...
15 K4.4

Plastic sheet

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Bread dough needs to be covered during resting and rising, and a damp tea-towel works well. (It needs to be damp so that it does not take moisture from the dough). Another good solution is to use a plastic sheet (cut from a large plastic bag for example) which protects the dough well and, very...
29 K4.4