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Recipes: 304 results
Chestnut cake
Chestnut cake
(Found inTexts)
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020333 K5 1 hour 15 min.
Fruit crumble
Fruit crumble
(Found inTexts)
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011355 K4.0 1 hour 15 min.
Epiphany galette
Epiphany galette
(Found inTextsStages)
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025289 K 24.5 3 hours 8 min.
Caramelised apple pie
Caramelised apple pie
(Found inTextsStages)
Apple pie made with caramelised apples.
September 11th 2018257 K4.3 1 hour 55 min.
Toasted almond cake
Toasted almond cake
(Found inTexts)
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016240 K4.4 2 hours 2 min.
Nanou's chocolate cake
Nanou's chocolate cake
(Found inTexts)
A moist melting cake, very very chocolaty...
June 22th 2013279 K4.6 1 hour 45 min.
Chocolate tart
Chocolate tart
(Found inTextsStages)
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013291 K 15 2 hours 30 min.
Exotic fruit tart
Exotic fruit tart
(Found inTextsStages)
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020318 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
(Found inTextsStages)
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011362 K4.3 1 hour 15 min.
Express apple tart
Express apple tart
(Found inTextsStages)
A fine apple tart, very quick to make.
April 8th 2020365 K 24.6 55 min.
Passion fruit jellies
Passion fruit jellies
(Found inTexts)
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018331 K4 2 hours 30 min.
Finger biscuits
Finger biscuits
(Found inTexts)
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021340 K5 50 min.
Financiers
Financiers
(Found inTexts)
This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14th 2020331 K 24.6 20 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
(Found inTextsComments)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.59 M 714.6 2 hours 40 min.
Meringues
Meringues
(Found inTexts)
A very simple recipe but which always impresses.
June 10th 2019392 K4.5 4 hours 20 min.
Brioche dough
Brioche dough
(Found inTexts)
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020523 K 44.2 14 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTextsComments)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017752 K 313.7 40 min.
Marzipan (almond paste)
Marzipan (almond paste)
(Found inTextsStages)
Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021630 K 34.5 15 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
(Found inTextsStages)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019480 K 24.4 35 min.
Sugar syrup
Sugar syrup
(Found inTexts)
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011748 K3.5 8 min.
Pages: 8 results
Other cookery websites
Other cookery websites
List of my other favourite sites.
August 29th 2023198 K3.9
Films and papers in the kitchen
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 29th 2023577 K 93.6
Bread oven
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15th 20241.17 M3.6
Flours
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3rd 2024731 K 413.6
Recipes
Recipes
A recipe is really quite a simple thing (or should be): a list of ingredients, a method, and that's all there is to it. Unfortunately its not always the case. Sometimes you might get the impression that a recipe, found in a magazine or on a web site, has been concocted especially to make you fail:...
June 3rd 2024172 K3.6
My best addresses...
My best addresses...
Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29th 2023302 K3.9
Start off well to cook well
Start off well to cook well
What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29th 2023310 K 13.6
The amateur baker
The amateur baker
You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc.. This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.
October 15th 2024173 K 44.1
Blog articles: 37 results
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012107 K 14.0
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2nd 2017107 K4.5
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8th 201843 K 24.6
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23th 201929 K4.1
The right weight of pastry for a pie
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...
March 20th 202062 K4.3
 Pastry and bakery dough families
Pastry and bakery dough families
There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.
November 16th 20209,9104.9
The proper use of a pastry bag
The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.
December 5th 20205,6944.7
The "caves" in the bakery and pastry shop
The "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...
March 27th 20218,0194.9
Creams in pastry
Creams in pastry
In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...
March 12th 20229,8934.5
Pastry doughs
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 16th 20244,7814.4
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
March 26th 201240 K4.5
Choosing a chopping board
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8th 201247 K4.6
The painter, the restaurant owners and the opera singer
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
September 25th 201218 K4.4
Markers in cooking
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
July 3rd 20218,5115
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202189 K 23.9
5 really useful cooking tips
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
March 29th 201621 K4.9
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017125 K 14.1
Lemon in recipes
Lemon in recipes
Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...
October 23th 201713 K5
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
February 15th 201876 K 24.3
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201839 K4.3
Lexicon: 6 results
Rolled-out pastry
Rolled-out pastry
(Found inTexts)
Pastry that has been rolled out with a rolling pin, usually in a circle.
876 K
Line (with pastry)
Line (with pastry)
(Found inTexts)
Lining a tart mould or tin with a circle of pastry.
876 K
Feuilletage
Feuilletage
(Found inTexts)
Piece of puff pastry.
876 K
Piping
Piping
(Found inTexts)
Piping is a way of applying or shaping a preparation with a forcing (or piping) bag. It is the best way to distribute a mixture evenly and form regular shapes as it emerges from the nozzle.
876 K
Chablonnage (sealing pastry with chocolate)
Chablonnage (sealing pastry with chocolate)
(Found inTexts)
Chablonnage 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...
876 K 2
To bake blind
To bake blind
(Found inTexts)
To bake pastry "blind" means to cook it on its own or as an empty tart case, when it will be assembled with or have a filling that will not go in the oven. .
876 K 2
Utensil: 7 results
Cake and pastry moulds
Cake and pastry moulds
(Found inTexts)
For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
876 K
Pique-vite (pastry pricker)
Pique-vite (pastry pricker)
(Found inTexts)
For pricking over the base of a tart, or sheet of puff pastry, to prevent bubbles during cooking. This is usually done with a fork, but this small roller does the same thing very fast and evenly. It's very cheap and useful.
876 K
Palette-knife
Palette-knife
(Found inTexts)
For moving small items without breaking them, or lifting up pastry without making a hole it.
876 K
Cutter
Cutter
(Found inTexts)
This is a ring (or other shape) with a sharp edge, which when pressed down cuts out shapes from pastry, doughs or other soft materials.
876 K
Tart rings, moulds or tins
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...
876 K
Dredger or shaker
Dredger or shaker
(Found inTexts)
For whenever you need to flour your work surface or sprinkle flour onto dough, pastry, etc.It also allows you to add a little flour to a recipe, without having to use a sieve.
876 K
Pastry shims or rulers
Pastry shims or rulers
(Found inTexts)
Pastry shims are 25 cm (10") long strips of varying thickness, often 3, 5 and 10 mm, which allow you to roll out dough (shortbread, shortcrust, etc.) to exactly the right thickness, limiting the action of the rolling pin.
876 K
Ingredient, product: 4 results
filo pastry
filo pastry
(Found inTexts)
Filo pastry (or phyllo - fillo) is a flour-based product from Greece or Turkey. The very thin sheets are often used to wrap fillings and produce a very crisp roll or parcel.Filo pastry is used for some famous Middle Eastern sweet pastries like baklava.
876 K
icing sugar
icing sugar
(Found inTexts)
Icing sugar is a very fine powder, it's caster sugar which is just ground very finely. It is widely used in baking and pastry to dust.
876 K
lime
lime
(Found inTexts)
Lime is a citrus, a cousin of lemon, but not a kind of lemon. It's a very tasty fruit, frequently use in cooking and pastry.
876 K
dark chocolate
dark chocolate
(Found inTexts)
Chocolate use in pastry is usually sold in bars that sould be break into small pieces and then melted in a bain-marie. You can also find chocolate in "pistoles" (small round pieces, at left on the photo). .
876 K 2


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