How to glaze a tart

(Found inTexts)
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...
440K4.4 7 min. February 15^th 2016

Little cakes with a chocolate and hazelnut centre

(Found inTexts)
These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
18K 1 hour 24 min. February 20^th 2022

Clementines and chestnuts entremet

(Found inTexts)
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
12K 14 hours 59 min. January 25^th 2023

Lime meringue tart

(Found inStages)
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
34K 1 hour 54 min. July 1^st 2018

How to prevent peeled fruit or vegetables turning brown

(Found inStages)
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
115K4 1 min. February 21^th 2011

Citrus crunch

(Found inStages)
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...
225K3.7 1 hour 16 min. February 2^nd 2016

Ocean bread

(Found inStages)
The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
166K 63.8 5 hours 7 min. October 24^th 2017

Spaghetti Carbonara

(Found inComments)
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
329K 24.8 24 min. February 21^th 2011

Maroilles cheese quiche

(Found inComments)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
244K 34.7 2 hours 27 min. April 17^th 2022

Lettuce "chiffonade"

(Found inComments)
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
214K 15 32 min. February 21^th 2011

Larded pork tenderloin

(Found inComments)
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
234K 14.7 1 hour 28 min. November 3^rd 2011

Finishing touches

Construction of a Fayol bread oven: finishing touches and accessories.
71K4.4 August 29^th 2023

The name of the elements

Where the names of the elements that make up matter come from.
73K3.6 August 29^th 2023

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.
305K 13.6 August 29^th 2023

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
426K4.0 August 29^th 2023

Slashing loaves

Cutting the top of the loaf so that it rises better during baking: slashing.
280K 43.6 August 29^th 2023

Steam for baking bread

What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
137K4.5 June 16^th 2021

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
3,9784.8 December 19^th 2020

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,6045 June 28^th 2023