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Recipes: 364 results
Fruit crumble
Fruit crumble
(Found inTextsIngredients)
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
298K4.0 1 hour 11 min. February 21th 2011
Chocolate tart
Chocolate tart
(Found inTexts)
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
258K 15 2 hours 26 min. November 16th 2013
Flambéd bananas
Flambéd bananas
(Found inTextsIngredients)
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
280K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
(Found inTextsStagesIngredients)
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Candied grapefruit peel
Candied grapefruit peel
(Found inTextsStagesIngredientsComments)
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
296K 14 1 day 1 hour 21 min. December 20th 2018
Passion fruit jellies
Passion fruit jellies
(Found inTextsStagesIngredients)
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 .
287K4 2 hours 30 min. July 4th 2018
Soft fruits in sabayon
Soft fruits in sabayon
(Found inTextsStagesIngredients)
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
237K3.9 46 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
(Found inTextsIngredients)
My personal version of this classic family recipe.
343K5 38 min. December 18th 2018
Frozen Nougat
Frozen Nougat
(Found inTexts)
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
244K4.5 1 hour 28 min. February 21th 2011
Macarons (the original French macaroons)
Macarons (the original French macaroons)
(Found inTextsStagesIngredientsComments)
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,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Meringues
Meringues
(Found inTextsStagesIngredients)
A very simple recipe but which always impresses.
354K4.5 4 hours 17 min. June 10th 2019
Vanilla sugar
Vanilla sugar
(Found inTextsStagesIngredientsComments)
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
367K 15 26 min. August 12th 2018
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
(Found inTextsStagesIngredients)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
348K 24.3 44 min. January 17th 2018
Marzipan (almond paste)
Marzipan (almond paste)
(Found inTextsIngredients)
Very easy to do if you have a food processor which can slice or grate a lot of things.
584K 34.5 11 min. October 3rd 2010
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
(Found inTextsIngredients)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
852K 54 18 min. November 12th 2017
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
(Found inTextsStages)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
709K 44 24 min. October 20th 2012
Sugar syrup
Sugar syrup
(Found inTextsIngredients)
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.
655K5 8 min. February 21th 2011
Blackcurrant liqueur
Blackcurrant liqueur
(Found inTextsStagesIngredients)
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
772K 44.7 51 min. August 3rd 2013
Coconut paste
Coconut paste
(Found inTextsIngredients)
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.
226K4.5 15 min. October 13th 2010
Four quarters
Four quarters
(Found inTextsStagesIngredients)
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
287K3.7 1 hour 15 min. February 21th 2011
Pages: 9 results
What is this site, and who am I?
What is this site, and who am I?
Presentation of the site: what you can find, and what you can do here.
153K 44.2 July 1st 2021
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
385K3.9 July 1st 2021
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
544K 63.9 July 1st 2021
The recipes
The recipes
Hints for using the recipes: how to read and recreate them.
149K3.5 July 1st 2021
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
168K3.5 July 1st 2021
Nutritional information and ingredients
Nutritional information and ingredients
How to read the dietary information included in the recipes .
457K3.5 July 1st 2021
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
275K 13.5 July 4th 2021
Advices for writing your recipes
Advices for writing your recipes
On-line document for writing a personal recipe.
42K4.2 July 1st 2021
The amateur baker
The amateur baker
All about bread and bakery for beginners.
120K 43.7 July 1st 2021
Blog articles: 17 results
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.
43K 24.5 February 15th 2018
Maillard reactions
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
26K3.1 January 28th 2015
Devising a recipe
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.
10K3.6 October 15th 2012
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
18K3.8 July 12th 2021
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. .
88K 13.7 November 6th 2012
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
33K3.9 June 14th 2013
Raising (or leavening) agents
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...
42K4.5 June 16th 2021
The right way to use a blender
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...
12K5 May 31th 2017
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
29K 23 June 21th 2017
There is vanilla and vanilla
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...
4,6785 December 14th 2017
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...
24K 24 February 8th 2018
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?
20K4.2 February 28th 2018
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
43K4.4 March 15th 2019
Brioche for a savoury recipe
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...
3,7684.8 June 30th 2019
Double cooking of vegetables
Double cooking of vegetables
When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
9,2393.3 July 12th 2019
Fruits and their syrup
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! .
3,3953.8 July 24th 2019
What happens to the bread when you make it?
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.
2,5764.7 May 28th 2021
Lexicon: 3 results
Poolish
Poolish
(Found inTexts)
Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
108K
Sieving
Sieving
(Found inTexts)
To sieve means to pass a powder through a strainer with a fairly close mesh, to ensure that there is only a fine powder and no bits or lumps. .
108K
Poaching
Poaching
(Found inTexts)
Poaching is a way of cooking food (usually slowly) by lowering into a hot liquid: water, vegetable stock or syrup, for example. This gentle method of cooking allows the food to retain all its flavour more easily. .
108K
Utensil: 2 results
Brush
Brush
(Found inTexts)
For coating or glazing with a liquid, water or beaten egg-yolk for example, or for gently removing excess flour or sugar.
108K 1
Electronic thermometer
Electronic thermometer
(Found inTexts)
When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.
108K
Ingredient, product: 8 results
salt
salt
(Found inTexts)
Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
108K
yeast
yeast
(Found inTexts)
Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
108K
caster sugar
caster sugar
(Found inTexts)
Basic white sugar is mainly extracted from sugar beet or sugar cane. This is then refined and crushed to produce the familiar small crystals or powder.
108K
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.
108K
apricot glaze
apricot glaze
(Found inTexts)
Apricot glaze is an apricot jelly (strained jam), used to coat tarts, to protect them from the air and give them a glossy appearance.
108K
fondant icing
fondant icing
(Found inTexts)
Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
108K
Pearl sugar
Pearl sugar
(Found inTexts)
Coarse sugar crystals are usually white and have much larger grains than caster or granulated sugar.They are used for decorating cakes and pastries, such as chouquettes, for example.
108K
Grand Marnier
Grand Marnier
(Found inTexts)
Grand Marnier is an orange-flavored brandy liqueur made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier is 40% alcohol (70 Proof in UK, 80 Proof in US).
108K


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