Montbenoit's canapés

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A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
267K4.6 1 hour 45 min. October 13^th 2010

Coconut paste

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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.
279K 14 15 min. October 13^th 2010

Hot box cheese

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This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything...
337K4.3 58 min. February 11^th 2016

Chocolate ganache

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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.
317K 13.7 15 min. January 25^th 2022

Crispy cheese parcels

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Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
131K4.1 37 min. December 18^th 2011

Gratin of Endives with Mont d'Or

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This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
47K5 58 min. February 14^th 2016

Crispy potato galette with leeks

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For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.
46K4.1 39 min. May 5^th 2016

Baked leek and Camembert slices

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In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
45K4.8 21 min. March 6^th 2020

Dipping bread with cheese

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In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
45K4.1 2 hours 50 min. October 24^th 2017

French toast "cordon bleu"

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You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
43K4.5 38 min. February 12^th 2017

Ali Baba bread

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This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
38K5 4 hours 23 min. December 10^th 2017

Creamy spinach and potato gratin

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This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
59K4 1 hour 5 min. December 17^th 2017

Piped petits-fours

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As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
110K1 1 day 32 min. December 30^th 2019

Risotto-style celeriac

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In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
78K 48 min. December 30^th 2019

Apple paste

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Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
67K5 10 days 48 min. November 6^th 2019

Creamy Comtoise artichoke gratin

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This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins.
22K 49 min. December 9^th 2020

Bisto-style canapés

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This recipe captures the hearty and slightly raffish style of French bistro cuisine: fried rounds of baguette with egg, fried ham and a topping of melted cheese.
25K 39 min. March 17^th 2021

Bourguignon potatoes

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Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
29K 1 hour 55 min. August 12^th 2021

Auvergnat tartines

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Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.
17K5 39 min. September 5^th 2021

Polenta with Mont d'Or

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This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.
14K 31 min. January 5^th 2022

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...
8,5485 December 14^th 2017

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

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

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,6964.9 May 21^th 2022