Sweet pancake rolls from Brittany

(Found inTextsIngredients)
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10^th 2015252 K4.3 2 hours 20 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

(Found inTextsStages)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017766 K 313.7 40 min.

How to succeed in making sabayon (syllabub)

(Found inTextsStages)
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...
November 12^th 2017942 K 54 20 min.

Scallops with crunchy vegetables and wine sabayon

(Found inTexts)
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11^th 2011315 K4 2 hours 60 min.

Chantilly cream

(Found inTexts)
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17^th 2013674 K5 20 min.

You should not leave egg yolks in contact with sugar

(Found inTexts)
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21^th 2011130 K5

Chocolate cream with a crunch, irish coffee mousse

(Found inTextsStagesIngredients)
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).
March 11^th 2011264 K 15 60 min.

Hollandaise sauce

(Found inTextsStages)
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
July 25^th 2019247 K 14.7 25 min.

Pancake batter

(Found inTexts)
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
February 2^nd 2020340 K3.8 15 min.

Pistachio tiramisu

(Found inTextsIngredients)
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
June 2^nd 2013216 K 25 50 min.

Cranachan

(Found inTextsStagesIngredients)
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
October 13^th 2013108 K 14.1 45 min.

Chocolate Chantilly

(Found inTexts)
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
September 25^th 2013182 K5 15 min.

Foie gras Chantilly

(Found inTexts)
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
September 17^th 2013123 K4.6 30 min.

Amaretti

(Found inTexts)
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31^th 201576 K4.5 1 hour 3 min.

Chestnut Fudge Cupcakes

(Found inTextsStages)
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
January 31^th 201675 K5 55 min.

Mexican-style pork medallions

(Found inTexts)
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
August 11^th 202378 K5 30 min.

Lemon and lime custard tart

(Found inTexts)
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
December 30^th 201972 K 3 hours 15 min.

Like MaronSui's

(Found inTextsStages)
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
May 26^th 202419 K 2 2 hours 30 min.

Kervallon soup

(Found inTexts)
Kervallon's soup is a delicious cauliflower and sorrel soup.
January 15^th 202510 K 40 min.

Apple and whisky crumble

(Found inTextsStagesIngredients)
English pub recipe for this dessert, an apple crumble, but accompanied by dried fruit, maple syrup and whisky.
February 23^th 20259,670 1 hour 40 min.

Information on weights and measures in the kitchen

The way ingredients are described in a recipe varies from country to country. This difference, which is quite profound, relates not only to units of measurement, but also to the way in which they are measured: weight or volume. Let's take a look.
August 22^th 2024827 K3.7

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024441 K4.0

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.
February 15^th 201878 K 24.3

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?
February 28^th 201841 K4.3

Stand mixer tools

Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
November 2^nd 201935 K4.5

How to avoid lumps

You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...
October 9^th 202019 K4.8

The 3 secrets of successful mousses

When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
April 3^rd 20217,4064.6

Egg whites management

Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...
June 12^th 20218,8774.9

The super powers of cornstarch

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
January 14^th 202212 K

The dissociation of a preparation

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 20229,8944.9

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
June 18^th 202212 K4.9

Tranché, dissociated, failed, in short... missed!

When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...
June 19^th 20239,3845

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20244,4525