Recipes: 5 results
How to glaze a tart
(Found inTexts)Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
February 15th 2016464 K4.4 7 min.
Peach and green tea tart
(Found inStages)This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
October 2nd 201657 K5 1 hour 15 min.
Pear charlotte
(Found inStages)A charlotte filled with pear mousse (made with whipped cream and pear coulis).
April 7th 2013141 K4.1 13 hours 60 min.
Terrine of foie gras
(Found inStages)This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
June 2nd 2015262 K 15 17 hours 8 min.
Beet leaf pesto
(Found inStages)Here's a pesto recipe made with beet leaves, where the pine nuts are replaced by roasted walnuts. The result is a highly original pesto, with an astonishing pinkish-green color and a delicious little bitterness.
June 4th 20259,117 20 min.
Blog articles: 1 results
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...May 12th 201821 K 14.9