Recipes: 54 results
Lemon and lime cakes
(Found inTextsStages)These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
35K 1 hour 44 min. April 3rd 2019
Mini apricot and pistachio brioches
(Found inStages)These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
48K4.1 18 min. November 22th 2015
Savoury mini-madeleines with 2 cheeses
(Found inStages)These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.
78K4.4 37 min. May 8th 2016
Chestnut Fudge Cupcakes
(Found inStages)This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
61K5 53 min. January 31th 2016
Eggs in brioche nests
(Found inStages)This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
50K4.1 3 hours 37 min. December 6th 2015
Langoustine sabayon tart
(Found inStages)For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
65K3.8 1 hour 6 min. July 2nd 2014
Pink Reims biscuits
(Found inStages)These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.
104K3.8 46 min. February 12th 2014
Nonettes
(Found inStages)Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
85K4.4 1 hour 50 min. June 2nd 2015
Oat financiers for Louise
(Found inStages)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.
99K 23.9 45 min. October 21th 2012
Langoustine and leek tarts
(Found inStages)Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
101K4.2 1 hour 28 min. May 13th 2012
Praline rochers
(Found inStages)Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
186K5 3 hours 13 min. August 28th 2011
Arizona cupcakes
(Found inStages)Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
184K 14.6 1 hour 49 min. October 13th 2010
Little vegetable omelettes
(Found inStages)As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
292K4 1 hour 10 min. June 11th 2011
Caramel rice pudding
(Found inStages)We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
248K5 1 hour 37 min. February 11th 2011
Chocolate muffins
(Found inStages)Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
305K4.3 1 hour 15 min. February 21th 2011
Apricot blancmange
(Found inStages)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.
300K4 3 hours 14 min. August 23th 2011
Moist cereal bars
(Found inStages)Whether bars or rounds, this recipe produces delicous small cereal cakes.
286K4.9 1 hour 5 min. February 21th 2011
Fruit coulis (fruit purée)
(Found inStages)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20th 2012
Blog articles: 4 results
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...11K5 October 2nd 2020
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.23K4.6 May 9th 2011
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...5,5344.6 April 3rd 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...6,9674.9 June 12th 2021
Utensil: 3 results
Cake and pastry moulds
(Found inTexts)For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
730K
Forcing bag
(Found inTexts)For filling small moulds, making small fancy items, shaping small cakes.
730K
Tart rings, moulds or tins
(Found inTexts)For cooking tarts and tartlets, you can use classic moulds or tins (left photo), or rings (right photo) which are moulds with no base that are placed on a non-stick baking sheet for cooking. This is what pastry chefs use, because with no base, tart cook faster and more evenly, and it's easier to...
730K