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Recipes: 83 results
Flambéd bananas
Flambéd bananas
(Found inTextsStages)
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 inTexts)
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
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 .
287K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
(Found inTextsStagesIngredients)
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
224K 24.2 1 hour 7 min. February 21th 2011
4 pears salad with vanilla
4 pears salad with vanilla
(Found inTextsStages)
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
188K4.2 37 min. February 21th 2011
Tiramisu
Tiramisu
(Found inTexts)
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
445K5 49 min. July 27th 2013
Belle-helene in a glass
Belle-helene in a glass
(Found inTextsIngredients)
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
231K3.8 1 hour 47 min. February 21th 2011
Sugar syrup
Sugar syrup
(Found inTextsStages)
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 inTextsStages)
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
How to glaze a tart
How to glaze a tart
(Found inTextsStages)
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
337K4.6 7 min. February 15th 2016
Fruit salad
Fruit salad
(Found inTexts)
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
345K4.1 1 hour 13 min. April 20th 2020
Moist cereal bars
Moist cereal bars
(Found inTextsIngredients)
Whether bars or rounds, this recipe produces delicous small cereal cakes.
268K4.9 1 hour 5 min. February 21th 2011
New tiramisu
New tiramisu
(Found inTexts)
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.
335K3.3 54 min. January 19th 2015
Pear sorbet
Pear sorbet
(Found inTexts)
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
298K4 54 min. February 21th 2011
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
(Found inTexts)
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
221K4.9 23 min. October 13th 2010
Peach and mint salad
Peach and mint salad
(Found inTextsStages)
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
283K 24 20 min. September 7th 2012
Brioche slices with almond cream
Brioche slices with almond cream
(Found inTextsStages)
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
184K4.1 54 min. June 13th 2013
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse
(Found inTextsStages)
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
230K 15 59 min. March 11th 2011
Poaching syrup
Poaching syrup
(Found inTextsStages)
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
232K5 14 min. September 2nd 2012
Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
(Found inTextsStages)
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
214K4.1 2 hours 35 min. February 21th 2011
Pages: 2 results
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
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
168K3.5 July 1st 2021
Blog articles: 6 results
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
Too much sweet and savoury
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
17K3.9 November 3rd 2011
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
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
27K3.3 February 27th 2013
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
Foie gras service
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
5,9334.5 December 23th 2017
Lexicon: 2 results
Puncher
Puncher
(Found inTexts)
Puncher is soaked a biscuit with a liquid, usually a syrup or alcohol, to make it less dry.
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
Ingredient, product: 3 results
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
Griottine cherries
Griottine cherries
(Found inTexts)
The griottines cherries are small red cherries, pitted and kept in a Kirsch syrup.
108K


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