How to use a forcing bag (piping or icing bag)

(Found inTexts)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
293K 15 22 min. January 14^th 2011

Mini lemon millefeuilles

(Found inStages)
These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream). They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.
36K 2 hours 22 min. March 25^th 2018

Chocolate eclairs

(Found inStages)
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
292K 34.5 3 hours 52 min. February 6^th 2011

Quick Strawberry Millefeuille

(Found inStages)
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light...
60K5 48 min. May 3^rd 2015

Choux pastry (pâte à choux)

(Found inStages)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
524K4.5 1 hour 4 min. February 13^th 2022

Madeleines

(Found inStages)
Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann". Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't...
16K4 12 hours 46 min. November 18^th 2022

Leopard cake

(Found inStages)
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.
13K1 4 hours 10 min. March 12^th 2023

Viennese Shortbread

(Found inStages)
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
11K4 3 hours 5 min. June 4^th 2023

Mirlitons of Guipavas

(Found inStages)
You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.
9,204 1 hour 15 min. June 25^th 2023

Chocolate Chantilly

(Found inStages)
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
168K5 15 min. September 25^th 2013

Films and papers in the kitchen

Various papers and plastic films used in cooking .
570K 93.6 August 29^th 2023

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.
4,9294.7 December 5^th 2020

85 grams of eggs?

Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
47K4.6 November 26^th 2018

For well opened (puffed) cakes

It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
27K4.2 January 23^th 2019

What happens to the bread when you make it?

This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
9,1904.9 May 28^th 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...
7,2854.9 June 12^th 2021