Recipes: 4 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...
434K4.4 7 min. February 15th 2016
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.
41K5 1 hour 11 min. October 2nd 2016
Pear charlotte
(Found inStages)A charlotte filled with pear mousse (made with whipped cream and pear coulis).
120K4.1 13 hours 59 min. April 7th 2013
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.
242K 15 17 hours 8 min. June 2nd 2015
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...18K 14.9 May 12th 2018