Chocolate tart

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As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
282K 15 2 hours 26 min. November 16^th 2013

Citrus crunch

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These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
221K3.7 1 hour 16 min. February 2^nd 2016

Almond cream or frangipane

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Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
440K 25 44 min. January 23^th 2022

Traditional nutty choc-chip cookies

(Found inTextsStagesIngredients)
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
360K4 1 hour 49 min. January 5^th 2020

Coconut paste

(Found inTextsStages)
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
278K 14 15 min. October 13^th 2010

Chaud-froid of grapefruit, pineapple and lime custard

(Found inTexts)
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
249K4.5 2 hours 5 min. December 20^th 2010

Salmon rillettes

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A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
275K4.3 2 hours 38 min. March 26^th 2013

How to dust

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"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
142K5 2 min. October 13^th 2010

New tiramisu

(Found inTextsStagesIngredients)
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
365K3.3 54 min. January 19^th 2015

Blackcurrant-almond muffins

(Found inTexts)
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
248K3.8 49 min. February 21^th 2011

Coconut-vanilla cream for Elsa

(Found inTexts)
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
205K3.8 4 hours 58 min. February 21^th 2011

Pistachio powder or paste

(Found inTextsStagesComments)
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
357K 154 48 min. October 13^th 2010

Spinach fritters

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This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
221K4 2 hours 6 min. May 20^th 2015

Blackcurrant, vanilla and lime verrine

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Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
184K4.9 1 hour 9 min. September 12^th 2010

Chocolate ganache

(Found inTexts)
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
316K 13.7 15 min. January 25^th 2022

Génoise (Genoa sponge)

(Found inTexts)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
219K 53 1 hour 13 min. March 10^th 2019

Mussels marinière

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This is the most classic way of preparing mussels, simple and delicious.
203K5 1 hour 4 min. September 4^th 2011

Walnut short bread

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Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
144K4.3 3 hours 1 min. December 5^th 2022

Quick prawn curry

(Found inTextsStagesIngredients)
A very quick way to prepare a creamy prawn curry with lime and spring onion.
120K5 34 min. August 12^th 2015

Chicken breasts in a potato crust

(Found inTextsIngredients)
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
121K4.8 1 hour 3 min. August 26^th 2012

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...
720K 413.6 August 29^th 2023

Making your own bread

In praise of home-made bread, so much better.
562K 63.9 August 29^th 2023

Elements in the table

All elements of the Periodic Table in practice.
35K3.9 August 29^th 2023

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
419K4.0 August 29^th 2023

Devising a recipe

A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
13K4.4 October 15^th 2012

Raising (or leavening) agents

When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
51K4.8 June 16^th 2021

There is vanilla and vanilla

The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...
8,4685 December 14^th 2017

The beautiful story of the croissants

As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...
13K5 October 10^th 2018

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...
46K4.6 November 26^th 2018

Fruits and their syrup

As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .
7,0124.7 July 24^th 2019

The proper use of a dusting machine

Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...
7,0244.6 July 31^th 2019

The skin of the almonds

If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
18K4.7 February 8^th 2020

Zester like a pro

Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.
3,7834.9 December 25^th 2020

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
7,8444.9 January 9^th 2021

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...
5,4964.6 April 3^rd 2021

In praise of the whetstone

Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
5,7204.8 June 5^th 2021

The dissociation of a preparation

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
7,2314.9 January 22^th 2022

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...
8,1834.5 March 12^th 2022

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
9,4494.9 June 18^th 2022

How to sprinkle well?

When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
4,0834.7 May 23^th 2023

The 3 secrets of Parisian flan

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
7,3704.7 July 21^th 2023

Vitamin C against blackening

You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
5,636 15 July 14^th 2023