Late summer tart with plums and apricots

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For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.

Brioche tart with Comté cheese

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A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.

Chocolate fondant

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Here's a recipe for a delicious chocolate fondant, inspired by chef Yann Couvreur's recipe.

Seed cookies

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Here are some quick and easy seed cookies—crispy and delicious on their own or with a cup of coffee or tea.

Brussels Waffles

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The Brussels waffle, which is very different from Liège waffles, is made with a light, airy batter and baked in a rectangular mold. They are not very sweet, have a subtle vanilla flavor, and are served with toppings such as whipped cream, jam, powdered sugar, chocolate, and more.

Clementine Creamy

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A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.

Clementines and chestnuts entremet

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For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.

Leopard cake

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Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.

Apple and almond cake

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As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.

Oatmeal and apple cookies

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These fluffy little cookies are made with oats (flakes and flour) and apples. The combination of oats and apples, which horses also love, means that their name is quite naturally "horse cookies".

Rhubarb-hazelnut tart

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You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.

Cabbage and cheddar quiche

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For this recipe, our quiche will be topped with sliced cabbage cooked on the side with a shallot, grated cheddar, and a lightly mustarded quiche mix.

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.

Soft chocolate-orange cake

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If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.

Home-made terrine of foie gras

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Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

Country filo tart

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For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.

Maple syrup cream sugar

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Creamed sugar is a traditional Quebec confection, and here's a delicious version with maple syrup.

Antoinette's caramelized apple cake

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An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.

New Zealand pies

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New Zealand pies are small pies with different fillings that can be found in any "eatery", those informal places where you can eat in or take away. In this recipe, you'll find a spicy beef version, and another with salmon and bacon.

Sorrel and potato quiche

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For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023615 K 93.6

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?
May 31^th 201916 K4.7

A little sugar anyway

I'm coming back to something I've already told you about, but which focused on brioche dough, so I'll try to generalize about these doughs, which are generally sweet, but can also be used in savory recipes.
November 14^th 20208,3345

Unmoulding cakes while hot

When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...
February 6^th 202141 K4.6

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...
July 21^th 202317 K4.7

The softness of sandwich bread

You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
September 5^th 202314 K5

Pastry doughs

To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16^th 202411 K4.4

Travel cakes

You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27^th 20258,941

Cherry clafoutis, with or without pits?

When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29^th 20255,3295

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 202510 K5

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 202511 K5

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20259,3365

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 20253,001

Butter vs. grease

We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1^st 20254,8555

A little leftover butter

Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16^th 20262,8175

Chemiser

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In pastry-making, lining a mold means lining the sides with a layer of material (butter, flour, sugar, papier cuisson, cookie, jelly, caramel, etc.) to prevent the preparation from sticking during baking. This technique facilitates unmolding by preventing the dough or preparation from sticking to...
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Grease

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The term "grease" in pastry-making refers to the action of coating a container, mold or baking sheet with a thin layer of fat, usually with a grease spray or spray bottle, before baking.
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Beurrer

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In pastry-making, buttering a mold means spreading a thin layer of butter over the entire inside surface of the mold (bottom and sides). This operation is sometimes essential to prevent certain cakes from sticking to the mold during baking, and to facilitate removal from the mold after baking. ...
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