Recipes: 69 results
Natural leaven
(Found inTextsStages)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Leavened bread
(Found inTextsStages)It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 23.8 6 hours 26 min. May 23th 2017
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...
434K4.4 7 min. February 15th 2016
Pâté de campagne
(Found inTexts)Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Walnut paste
(Found inTextsStages)Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
291K 63.5 14 min. February 21th 2011
How to divide a preparation evenly
(Found inTextsStages)It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
51K5 16 min. June 3rd 2011
Celeriac soup with mustard
(Found inTexts)This delicious creamy soup is very quick to make.
142K4.6 43 min. May 4th 2012
Fish in a salt crust
(Found inTexts)Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
156K3.8 1 hour 8 min. January 29th 2012
Royal icing
(Found inTexts)Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
187K4.7 13 min. February 12th 2012
Brioche galette
(Found inTexts)This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
86K4.8 2 hours 3 min. February 23th 2012
Pear compote
(Found inTexts)Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
451K4.3 37 min. April 26th 2012
French-style peas
(Found inTexts)A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
153K3.8 28 min. July 15th 2012
Pistachio custard tart
(Found inTexts)Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
106K 24.3 46 min. July 13th 2022
How to rehydrate dried mushrooms
(Found inTexts)Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...
322K4.8 1 hour 10 min. April 5th 2017
Oatmeal cake
(Found inTexts)This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.
89K 24.2 1 hour 8 min. September 20th 2017
Pistachio confectioner's custard
(Found inTexts)This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
189K4.7 31 min. November 21th 2018
Brioche royale
(Found inTexts)Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
50K2 16 hours 47 min. May 5th 2019
Spicy mustard cauliflower cheese
(Found inTexts)This delicious twist on cauliflower cheese is cooked in 3 stages: the cauliflower is steamed on its own before being fried with the spices. It is then topped with cheese and breadcrumbs, and browned in the oven.
36K 1 hour 1 min. May 24th 2020
Apricot jam with vanilla
(Found inTextsStages)A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
22K 4 hours 53 min. July 12th 2023
Spicy roast cauliflower gratin
(Found inTexts)The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings.
16K 1 hour 23 min. March 20th 2022
Pages: 10 results
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.818K3.7 December 10th 2023
Foie gras proportions calculator
Small foie gras calculator, to find the right proportions of spices and alcohol needed according to weight.815K5 December 25th 2023
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.201K 44.2 August 29th 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.302K 13.6 August 29th 2023
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.143K 24.1 February 23th 2024
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 29th 2023
Blog articles: 15 results
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.23K4.6 May 9th 2011
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...58K4.3 March 20th 2020
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...37K4.5 March 26th 2012
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...44K4.4 December 15th 2014
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...55K4.0 January 30th 2015
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...104K4.5 May 2nd 2017
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...8,4985 December 14th 2017
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...16K4.4 May 1st 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 26th 2018
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...8,2344.9 June 30th 2019
The right way to cook potatoes
If you simply boil them (not steam them), or bake them in the oven, at some point you will have to ask yourself the question "are they well cooked?".11K4.7 March 23th 2020
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...12K4.7 January 30th 2021
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .6,1734.8 January 17th 2023
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?5,1605 May 30th 2023
Ingredient, product: 3 results
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...
729K
japanese chestnut pumpkin (Potimarron)
(Found inTexts)The potimarron is a kind of pumpkin which originated in Asia. It's shaped like a very large pear, with a hard reddish-orange skin.It is different from the classic pumpkin, especially in 2 respects: the skin is edible, and its flavour - which is rather like chestnut - is stronger.
729K
